As it has happened in the past that I got 2x the same French comics as presents, I started to maintain an Amazon wishlist here.
You don't have to pick them from here if you wish to offer me something, but you are taking risks :p. Suggestions of additions are most welcome.
Friday, April 29, 2011
Tuesday, April 05, 2011
Goat leg roast
Reposting here so I don't lose this home made recipe :).
Ingredients
-6 garlic cloves
-1/4 preserved meyer lemon
-4 tbsp olive oil
-1 tbsp sweet paprika
-1 tbsp cayenne (you can go lighter if you don't like too hot)
-1 goat leg roast (or lamb)
-a few slices of bacon
-1 lemon juice
-parsnips
-turnips
-potatoes
Crush the garlic,preserved lemon, paprika, cayenne, and blend in olive oil with a bit of thyme. Coat the meat and let it rest (longer is better, it can be a day). The entire roast should be nicely coated by the red mix. My proportions are approximated (as usual) so you might need more oil and spices (if it looks like too much just coat it with a thicker layer).
Cover the bottom of your oven proof dish with a few slices of bacon, add parsnips, turnips, potatoes (leave them whole or in 2-3 inches pieces) to the side of your lamb/goat leg, add a cup of water and the lemon juice, you should not need to add any salt as the preserved lemons should already be salty enough. Put in the preheated at 300F oven, covered with foil tightly so water doesn't evaporate too fast, reduce the temperature to 260F and bake for 7 hours. Baste once in a while (I did it mostly at the end last time so you can leave it unattended for a while without any problems) and add water so it doesn't dry up. Finish at 350F until browned nicely. Veggies should have soaked lots of yummy juices. I didn't turn nor move anything, the bacon prevents anything to stick to the bottom, and veggies are so tender that you would mash them in any attempt to move things.
To make preserved lemons, cut organic lemons (so the skin is not full of chemicals) in 8, layer them in a jar, add like a tbsp of salt per layer to coat the lemon. Once jar is full of lemons fill it with olive oil. Let it rest for 3 months. You can use the oil in salads or to cook, it's delicious. The lemons lose all acidity and are great to incorporate anywhere you could add lemon. We love to use Meyer lemons for this, they're the best.
Ingredients
-6 garlic cloves
-1/4 preserved meyer lemon
-4 tbsp olive oil
-1 tbsp sweet paprika
-1 tbsp cayenne (you can go lighter if you don't like too hot)
-1 goat leg roast (or lamb)
-a few slices of bacon
-1 lemon juice
-parsnips
-turnips
-potatoes
Crush the garlic,preserved lemon, paprika, cayenne, and blend in olive oil with a bit of thyme. Coat the meat and let it rest (longer is better, it can be a day). The entire roast should be nicely coated by the red mix. My proportions are approximated (as usual) so you might need more oil and spices (if it looks like too much just coat it with a thicker layer).
Cover the bottom of your oven proof dish with a few slices of bacon, add parsnips, turnips, potatoes (leave them whole or in 2-3 inches pieces) to the side of your lamb/goat leg, add a cup of water and the lemon juice, you should not need to add any salt as the preserved lemons should already be salty enough. Put in the preheated at 300F oven, covered with foil tightly so water doesn't evaporate too fast, reduce the temperature to 260F and bake for 7 hours. Baste once in a while (I did it mostly at the end last time so you can leave it unattended for a while without any problems) and add water so it doesn't dry up. Finish at 350F until browned nicely. Veggies should have soaked lots of yummy juices. I didn't turn nor move anything, the bacon prevents anything to stick to the bottom, and veggies are so tender that you would mash them in any attempt to move things.
To make preserved lemons, cut organic lemons (so the skin is not full of chemicals) in 8, layer them in a jar, add like a tbsp of salt per layer to coat the lemon. Once jar is full of lemons fill it with olive oil. Let it rest for 3 months. You can use the oil in salads or to cook, it's delicious. The lemons lose all acidity and are great to incorporate anywhere you could add lemon. We love to use Meyer lemons for this, they're the best.
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