Iron Chef WAYCT - What Are You Cooking Today

[injunjack]

Geo, verry niiice

[Chris]

Damn, Geo that looks amazing.  And if I had paid closer attention when I read the recipe, I would have seen the cook time.

I gotta try this one sometime.  Hmmm, where to find calf cheeks…

[Giles]

Usually one each side of a cows face - at least in Europe….................

[Jii]

@Geo:

and there it was . . .

shredded some carrot and flash fried in olive oil and garlic, strained the sauce and added some butter to give a gloss, and mashed the spuds with some basil and black pepper

1 spare portion left for the lovely Mrs G and a glass of Barolo to wash it down 

Chris - you'll see from the recipe i've cooked the cheeks for about 4 hours at 60C . . . so super tender (as all meat would be with that process) and as G said, the meat is very sweet, extremely tasty

there's probably about a days worth of calories in that plate . . . proper food

Beautiful and probably very delicious as well!

[bertoni]

@Giles:

Usually one each side of a cows face - at least in Europe….................

Depends which cheeks we're talkin about of course. Always had Geo down as an assman

[Geo]

I just take what's going . . .

[Geo]

ok so today i'm making a lamb curry

the stages of prep aren't really pic-worthy so i'll post up the finished dish later

but here's what you need for 2 (more or less)

400-500g lamb shoulder
2 large(ish) sweet (my preference) onions
garlic . . . about 4 or 5 cloves
ginger . . . piece about the size of your thumb . . . and a bit
2 tsp of coriander seed
1 tsp of cumin seed
1/2 tsp of mustard seed
1/2 tsp of turmeric
5 cloves
seeds from 5 cardamom pods
piece of cinnamon stick
chillies
salt and pepper to taste (btw salt is a great abrasive when using a mortar and pestle)

slice the onions up finely and colour over a low heat in a wide pan

meanwhile grate the garlic and ginger, and cut lamb into 4-5cm cubes

put all the spices into a shallow pan and dry fry for about a minute or so - the mustard seeds will begin popping, then put into a mortar and grind

once the onions are a nice deep golden colour (with some well done bits - the darker the onion, the darker the curry) add the garlic and ginger and turn the heat up

then add the lamb and brown

add a splash of water then add the spices . . . give the whole mix a good stir . . . and boil the mix down

finally add enough water to cover the meat and throw in a couple of chillies . . . i just slice them open and throw in whole

turn the heat down low and cook for ages . . . adding small amounts of water if needed

think that's it

[injunjack]

can't wait to see the result.. my mouth's watering

[Giles]

@Geo:

and through in a couple of chillies

So that's like pass the Chilli's through the meat is it  :D?

• No one disses my mate Simon's spelling and gets away with it for long…......

[Geo]

sorted . . . . bastard!

. . . . sorry Simon . . .

[Geo]

so the conversation went

'i thought you were making biryani?'
'nope'
'oh!'

so i've chucked in a load of basmati 

[Giles]

Get the girl some specs….

[Seul]

Or don't…

[Geo]

• sigh

[Seul]

If you saw that coming, means she's doing a good job…

[Geo]

not what i had in mind but it tastes decent enough . . .

MY PORTION

and since i'm not the biggest fan of dry curries

MY OTHER PORTION

[rocket]

nice IH chef!

[Madame Buttonfly]

Geo, that food (today and yesterday) looks AMAZING, loving this week's foodfest, what's happening tomorrow?

[Giles]

What she didn't say is that we got so hungry reading tonight's recipe, we high tailed it to our fave Indian restaurant.  I ate

Shutkhora Dhaniya Gosht

She didn't…....

[Geo]

guys - i wish i'd just went to the local indian restaurant . . . hate compromising what i'm doing

shutkora is citrus-y right? was it good?

anyway - think i'll be having a duck fest tomorrow . . . confit legs (already in prep - you need to do at least a day in advance) and rillettes, maybe just have that with some toast and some salad . . . and another bottle of wine or two