Hi Susan
You could cut it down to 3 to 4 hours. Or get one of those solar cookers and
sit it out in the sun all day. I used longer, but it was heating up our living
space and I was in a lazy day cook.
Same as tomorrow – wakeup after nightshift, flip flap bread and baguettes, put
on leg of Lamb, open wine , bake Camembert etc etc…nothing too complicated for
my sleep deprived brain…
No way I’m paying any sort of money for anything like that Josper. A variable
height charcoal grill and wood fired pozza oven are in the long term down size
plans to fill retirement days cooking rather than eating out…that’s the 2 to 5
year plan anyways 😊
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Susan Yuen
Sent: Friday, 24 June 2022 3:50 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Balsamic Slow roasted lamb shoulder
Hi Steve,
Just read the recipe and it sounds good, BUT it is more than 5 hours in the
oven for 1 kg of lamb!
In these days of high energy costs, it's a bit hard to justify - unless a lot
of other items are in the oven
at the same time during the low temp period.
Let me see what else can be done at the same temp - hmmm, toasting sugar (ala
Stella Parks)?
https://www.seriouseats.com/dry-toasted-sugar-granulated-caramel-recipe<https://urldefense.com/v3/__https:/www.seriouseats.com/dry-toasted-sugar-granulated-caramel-recipe__;!!Nd8K6TfUt9jcQpcU_mCx!vr7tx29QkOisgcApUUzHWE-Ilq87z9xyjmHzXGu3dUv0ZF-Mf-XHtAD7MwH70Jq1ipKpynij9BxD6LpmXAcFhLBPrDU$>
Re temps in the UK, we were rather lucky to have had fairly good weather (for
UK standards)
with occasional light rain and most days were cool enough for us to throw on a
sweater.
We missed the "heatwave" in London @ 34C - almost SG weather - as we were still
in Ireland that day.
For the 2 weeks we were there, the temperature generally ranged between 11C (at
night) to about 20C
and we call that aircon (which we tend to live in here) weather.
Hmmm, Aussie prices for Josper Grills seem to be more Eye wateringly high than
in Singapore!
Think the prices here start from about $20K although it is possible to get
second hands for about 10 to15K -
and we now even have hawkers in SG boasting that they use jospers to cook in
their little spaces.
Meanwhile, the fad now seems to have moved on to cooking over open fires -
often using Binchotan
(white charcoal traditionally used in Japanese grilling). Some of our
Michellin starred restaurants here
have customers seated at counters around their hot grills so they can see the
fire licking the food ordered.
I cant keep up with all these fads - and I just cannot cook with charcoal in my
high rise, and since
I hate cleaning up after a barbecue/grill sessions, I will just occasionally go
out and pay for (Josper) grilled foods.
Susan
On Thu, 23 Jun 2022 at 17:50, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Susan
Here ‘tis. There is a similar version with less vinegar and using less beef
stock, but this is what I did:
It's just what Layson's do.....: Donna Hay Slow cooked balsamic & garlic lamb
(itsjustwhatlaysonsdo.blogspot.com)<https://urldefense.com/v3/__https:/itsjustwhatlaysonsdo.blogspot.com/2014/03/donna-hay-slow-cooked-balsamic-garlic.html__;!!Nd8K6TfUt9jcQpcU_mCx!vr7tx29QkOisgcApUUzHWE-Ilq87z9xyjmHzXGu3dUv0ZF-Mf-XHtAD7MwH70Jq1ipKpynij9BxD6LpmXAcF3Lfh0Ao$>
I cooked this at 130C fan forced and finished only 20 min @170C, as it seemed
to be getting a bit too browned, and the lamb shoulder was 2.2kg.
The meat however was beautifully soft and tasty. It sounds like a lot of
vinegar, but if you use a decent quality it cooks out nicely (and smells
fantastic). The sauce itself was a bit thin, even though reduced by 2/3rds,
and a lot of fat needed to be removed.
I have a lovely quality Sovereign brand leg of lamb to cook this week, but
I’ll do an old fashioned garlic and Rosemary with gravy and Ozfood benchmark
roast spuds 😊
Sounds like you had a nice time in the UK – I’ll bet even summer in the UK is
much cooler than tropical Singapore!
Guinness (imported from Ireland) is amongst my favourite beers on tap, and I’ll
pick a pub to drink at solely if it has it on tap compared to a pub that
doesn’t. Unfortunately, there aren’t many locally that do it on tap.
The Josper grill looked good, and I wondered how much it would cost for my
retirement house kitchen setup: At this eye watering cost I could make my own
cheaper or keep working longer…
Josper Basque Grill Single 760
(sydneycommercialkitchens.com.au)<https://urldefense.com/v3/__https:/www.sydneycommercialkitchens.com.au/brands/Josper/josper-basque-grill-single-760*:*:text=Retail*20Price*3A*20*2452*2C350.00*20*2B*20GST*20Sale*20Price*3A*20*2443*2C974.00,Rent*20Try*20Buy*3A*20*24614.00*20*28Min*20term*3A*2012*20months*29__;I34lJSUlJSUlJSUlJSUlJSUlJSUlJSUlJSUlJQ!!Nd8K6TfUt9jcQpcU_mCx!vr7tx29QkOisgcApUUzHWE-Ilq87z9xyjmHzXGu3dUv0ZF-Mf-XHtAD7MwH70Jq1ipKpynij9BxD6LpmXAcFQMbHZXs$>
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>] On
Behalf Of Susan Yuen
Sent: Wednesday, 22 June 2022 9:11 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Balsamic Slow roasted lamb shoulder
Hi Steve,
Can you send the recipe for the Shoulder? It looks really good.
We have had our fill of what the kids call "white people food" (largely pub
food, though
we had some really good oysters and seafood in Ireland) in the UK over the last
2 weeks,
and so we must now have our fill of our comfort food of steamed fish, rice and
noodles
and SPICE before I cook any Western dishes!
We were lucky it was strawberry season in the UK and they are SO GOOD with the
local yoghurt.
We tried our best to stay with local food (and booze) and avoided Asian
although they were available
esp in London, and even in Ireland. Tried to get a booking at Dishoom (I am
told it is a very good, and
even more popular Indian restaurant in London) but we just couldnt get any
reservations.
Also tried Boxty in Dublin. Hmmm, the Irish do their potatoes so well. We had
some twice fried chips
there and they were lovely!! Even their crisps are so good (and I hand carried
some Guineess and Oyster
flavoured ones back to Singapore in my carry on bag!)
Hmmm, Irish beef is really good. Had lovely burgers from Bunsen Burger (!),
and a very good 21 day
dry aged Irish Rib Eye grilled in a Josper so there was a decent char to it.
Drinks wise, my 24 year old daughter is a Guinness convert after she tasted a
lovely cold, perfectly pulled
and poured stout for the first time in Dublin. The range of ales in London
were lovely
(liquid lunches are so nice!), and we all loved the Dingle Irish Gin so much it
got carried home in my suitcase.
Left a daughter in Ballyvaughan (a village sitting on the coast of Atlantic
ocean about an hour from Galway)
in an art school in a (small) castle with a itsy turret, and arrived home late
on Monday -
we survived the madness of London transport strikes and broken baggage systems
in Heathrow
and understaffed airport staff etc, and I am now back in the office trying to
catch up with work.
Susan
On Sun, 19 Jun 2022 at 05:32, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
This was seriously good…
Cheers
Steve
[cid:image001.jpg@01D887FC.53681CB0]
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or interference.
If you have received this message in error please notify the sender immediately
and delete the message. Any views expressed in this email are not necessarily
the views of BlueScope Steel Limited
________________________________
NOTICE - This message and any attached files may contain information that is
confidential, legally privileged or proprietary. It is intended only for use by
the intended recipient. If you are not the intended recipient or the person
responsible for delivering the message to the intended recipient, be advised
that you have received this message in error. Any dissemination, copying, use
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and delete the message. Any views expressed in this email are not necessarily
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