Able to provide more info on how you cooked it? I’ve never been able to reliably cook fish, keen to get it right.
The cooking part of the fish is here. You need a thermometer (I have a $10 supermarket digital one which is also very handy for roasts). I didn’t do the condiments this time. You will need at least one 750ml bottle of olive oil in a pan just big enough for the ocean trout fillets. Don’t let the oil get much above 70 degrees. Better to keep it in the range 60 to 70 degrees and cook a few minutes longer than the recommended 7 minutes if need be.
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Ok.
Which is the dumpling sauce recipe everyone’s making, I couldn’t see it?
Also, anyone got a good ole home recipe for a boned lamb shoulder?
Want it cooked low and slow, but got sick of my last version and wanted to try something different.
Have shortlisted the creamy chicken tomato thing, so will report back.
I always throw the lamb shoulder, bone in or bone out, in a roasting tin on top of some chopped onion, carrot, rosemary and garlic. A heaps of salt, pepper, olive oil and more rosemary on top. Drape some cherry tomatoes still on the vine over the top of the lamb and pour some white wine in the tray. 2 Layers of foil to really seal the roasting tray. 130C for 4.5 hours, take it out and baste in the pan juices while it rests for 20 mins. Crank oven to 220C and throw it back in (after resting) for 15 mins to get a really good colour.
The tomatoes, wine, garlic and herbs make a killer pan juice to spoon over the top.
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Hey mate, this is the dumpling sauce recipe.
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This is the next recipe on my list for lamb shoulder.
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I made a biscoff cheesecake for my friend’s birthday which is today. I don’t usually make cakes so let’s see what it tastes like. Recipe is below. I’ve obviously decorated it differently.
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Trying this lamb, but it was boneless shoulder, and a little smaller than the recipe called for.
So I halved the water and then dropped the temp. Cool lower for longer is def the way to go.
Going for 150c at 5 hours. Plus a bit longer uncovered.
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Good luck. Let us know how you go!
When you zoom in on that beef cross section…
Insert homer drool gif.
Also, @westozziebomber is that Weber smaller than the standard size, or are those ribs Farkin huge?
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Turned out ok, but had to make some changes.
Once it was cooked it was still really firm and not ‘fall apart’. So I hacked it to pieces like they would in a souva shop and banged it on really high in the oven. Everything crisped up a treat, and we had it in wraps.
I actually think what I am after is the ‘old school’ leg of lamb, cooked in dripping etc. don’t think anything comes close.
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I want that chicken!
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I’d love to help but I confess I cook it different every time. Haha.
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All good reviews from this one. Recommend to make it for both biscoff and cheesecake enthusiasts.
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Wife requested a baked cheesecake for her birthday. Never made a baked one before so I went straight to the guru (Nagi). Turned out really well despite my terrible photography. For a baked cheesecake it’s incredibly light and fluffy.
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You’re a legend! Very impressive.
Speaking of Cheesecakes. Anywhere in Melbourne that sells these? This place is in Sydney and it makes these simple yet amazing baked cheesecakes.
Or a recipe that’s similar would do…
it is a smaller weber. 10cm smaller in diameter than a traditional. its great for camping, fits in my camper trailer
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