Friday, July 14, 2006
(9:09 PM) | Amish Lovelock:
Amish Lovelock's Height of Good TasteSo, here I am. And, more importantly, here it is. A new corner; a Weblog first! In a couple of months they’ll all be pondering over at Long Sunday or wherever about the hermeneutics of mackerel, or what Baudrillard said about the cabbage, but remember, the culinary craze about to infect our little corner of the blogosphere started here folks!
After thinking a little bit about what shape my contribution to The Weblog might take, I remembered a few years back when Adam posted some recipe full of peppers and eggs and spinach that sounded so good I actually went out and bought all the ingredients right there and then, cooked the thing, and proceeded to devour it finding myself in full agreement with Adam’s verdict that it was quite delicious. So, what about a regular culinary corner, I thought; a place where we can all share our gourmet habits; a place for recipes, restaurants, food and drink, gorgeous riffs on fish chowders, a place where the difference between unpretentious and bog standard can be debated in full and where all expression can feel the full advantage of having its flavors lemon enhanced. An open space – itself a recipe of sorts – in that it offers readers and writers of The Weblog alike a promiscuous willingness to accept whatever is put into it. What could be better than that?
To start it all off then, here is one of my top ten of all time: Aussie food critic extraordinaire Terry Durack’s deep, dark and sensual Roast Lamb with Coffee. Yep, that's right folks, dark coffee and the biblical beast. Oohlala.
salt and pepper1 tblsp fresh rosemary sprigs1 boned and tied leg of lamb - about 1.2kg
1 tblsp Dijon mustard
1/2 cup strong coffee
1 tblsp cream
1 tblsp sugar
1 tblsp brandy
1/2 cup chicken stock
- Preheat oven to 190C
- Rub salt, pepper, rosemary into the lamb
- Spread mustard over lamb
- Combine coffee, cream, sugar and brandy in a pot, stir over gentle heat until sugar is dissolved
- Place lamb in lightly oiled baking dish and pour over coffee mixture
- Roast for 30 minutes, then reduce heat to 160C for 15 mins
- Rest for 15 mins before carving
- Add chicken stock to juice and heat until bubbling.
So, where have you eaten recently?