Scrambled Eggs

Wow! This morning I ate the best scrambled eggs that I have ever tasted or contrived, They were so good that I had to share the recipe with you. For one serving you will need:

2 Jumbo Eggs
1 tbsp heavy cream
2 tbsp butter

Whip the eggs together with the heavy cream until they are fully mixed, and meanwhile melt the butter in a (non-stick) saucepan - I never went hotter than no. 6 on my electric stove, so keep the heat fairly low.

Pour the egg/cream mixture into the butter once it has melted, then stir continuously until the eggs have reached your desired consistency - you should be able to pour them out of the saucepan.

Serve on buttered toast and season according to your taste.

Enjoy.

Slowly Roasted Shoulder of Lamb

There seems to have been considerable interest in some of my recipes that I have published on this blog, especially the one for Hungarian Goulash, which I make using Rump Steak. With this in mind I have resolved to include more of my favorite recipes in the future. Today’s recipe is for a slowly roasted shoulder of lamb. You’ll need a roasting pan large enough to take the meat and about 2 to 3 inches deep, and some aluminum foil to cover it. The shoulder will serve about 4 people, so for larger table settings you’ll need to adapt where necessary.

Ingredients

One shoulder of lamb – about 2 Kgs – on the bone

A dozen 5” sprigs of rosemary

A bunch of fresh mint, finely chopped

A whole bulb of garlic split into cloves, no need to peel them

Olive oil

Sea salt

Ground black pepper

1 tbsp of plain flour

2 tbsp red wine vinegar

500ml Lamb Stock

Directions

Pre-heat the oven to as high as it will go.

With a sharp knife, score the layer of fat on the meat in 2 directions into 1” diamonds.

Pour some olive oil into the bottom of the roasting dish and scatter half of the rosemary and garlic cloves into it. Place the lamb, scored side uppermost, in the dish and rub more olive oil into the scored surface. Sprinkle sea salt and ground black pepper onto the lamb and rub into the surface. Scatter the remainder of the rosemary and garlic cloves over the lamb. Cover the roasting dish tightly with aluminium foil, making sure it is sealed well. Place the dish in the center of the pre-heated oven, and immediately turn down the heat to 160°C (320°F). Cook for 4 hours.

Using a couple of forks pull the meat away from the bones (actually it should fall away) and place on a heated serving dish, cover and keep warm. Discard the bones and all of the sprigs of rosemary. Pour off almost all of the olive oil, leaving about a tablespoon. Remove the garlic cloves and allow them to cool. Pop them out of their skins and return to the roasting dish, crushing them with a suitable utensil.

Place the roasting dish on the top of the stove at a medium heat. Stir in the flour and the lamb stock (a suitably flavored thickening agent may be used instead of flour), bring to the boil and simmer for 5 minutes, stirring. Add the chopped mint and vinegar, and bring to the boil again. Transfer the sauce to a suitable vessel.

Suggested vegetables: New potatoes, minted peas, French or sliced runner beans

Hungarian Goulash

It's now the Saturday after Christmas, and time for me to introduce my readers to another of my personal recipes. This is an extremely tasty dish and is my version of Hungarian Goulash.

Ingredients

750 g Rump steak
1 Large onion – chopped finely
2 Large cloves of garlic – crushed & chopped
1 tin chopped peeled tomatoes
2 green peppers, cut into quarters with seeds removed
½ cup red wine
2– 3 tablespoons extra virgin olive oil
1 generous knob of butter
1 tablespoon thick cream mixed with 2 teaspoons cornflour
1 heaped tablespoon of Paprika
salt to taste

Method

Remove the fat from the steak and discard
Cut the steak into one inch cubes

Heat oil and butter

Add onion and garlic and cook until onion turns clear

Remove from heat. Add paprika and stir in.

Return to a low heat and simmer for 2 – 3 minutes

Add steak pieces and stir/cook until sealed (if necessary add a little more olive oil)
Add tomatoes, green peppers and wine, bring to a simmer, and cook for about an hour.

About 5 minutes before dish is cooked, stir in cream mix to thicken

Add salt to taste


Serve with boiled potatoes, cut into pieces, or baby potatoes, and lightly cooked cabbage

Serves 4

Enjoy

Notes.

You can use other stewing steak but I have always found that Rump gives the best Goulash.
Caution = I once mistakenly used Cayenne Pepper instead of Paprika, much to my chagrin.
Discarded fat can be rendered down into lard and tidbits for the dog.

This dish always tastes better if cooked the day before and reheated before serving.


© Michael J. Mason 2012


This recipe may be downloaded as required but may not be reproduced without the express permission of the copyright owner, who may be contacted at rnaviator@gmail.com