Saturday Kitchen

[Dena Profile]

Watching SK this morning, they had the Red Nose Day banquet at the Albert Hall and one of the dishes was a delicious looking roast goat shoulder or haunch (coated with palm sugar?). Does anyone know where I can find the recipe please? TIA.

[jeral Profile]

Hi Dena. Here yer go for Michael Smith recipes. Scroll to Page 8 for the "I love kids...etc".

The shopping list looks easy enough - only about a million ingredients! He may have tweaked it at the last minute.

http://downloads.bbc.co.uk/tv/greatbrit ... _week2.pdf

[Dena Profile]

You are a star jeral. Thank you so much. I see what you mean about the ingredients - wow - but it did look so good

Thanks again

[Renée Profile]

Simon Hopkinson was on SK this morning and talked about processing parmesan to a fine crumb, bagging it and freezing down, so that there is always a supply available. A simple idea, maybe, but one that I hadn't thought of doing.

[jeral Profile]

Should you post this on the main board?

Me not at all sure about crumbing parmesan since it keeps well as a block even in the fridge and can be frozen if in paper+parchment wrap to avoid moisture condensation, so why crumb it? Was chef SH talking about for a specific recipe rather than general use?

[Renée Profile]

It was just for general use, jeral. It's not something that I always have in, although I do agree that it keeps well, but just occasionally, I want to make something on the spur of the moment, so I shall probably freeze some down for those occasions. I could also freeze a block down, as you mentioned.

[Stokey Sue Profile]

Should you post this on the main board?

Me not at all sure about crumbing parmesan since it keeps well as a block even in the fridge and can be frozen if in paper+parchment wrap to avoid moisture condensation, so why crumb it? Was chef SH talking about for a specific recipe rather than general use?

Crumbing or grating comes to much the same thing, it's just a way of making particles to sprinkle


I usually buy a block, grate it (I have a parmesan disc for my processor) and freeze in a plastic box removing a spoonful as needed

This time I froze the block, and I really regret it; it is NOT easy to grate from frozen, I find gripping anything at -18 deg C really unpleasant and even my Microplane struggles with frozen cheese, so I really don't see the point of freezing the block