baking meats
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- shapesalad2
- tried it, good results. looks so bad at first, starts boiling even... but keep at it.shapesalad
- ********1
- BALLS!OBBTKN
- 4.5kg Ikea meatball what you can win it in contests on social networks and in the company's stores across the UK.********
- Akagiyama4
3 pounds (1360g) New York strip roast
2 tablespoons extra virgin olive oil, divided
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1 teaspoon instant chicken stock
3 pounds (1360g) fingerling potatoes, rinsed and patted dry
2 tablespoon unsalted butter
3 garlic cloves, minced or grated
1 sprig of thyme, chopped
1 sprig of rosemary, chopped
2 tablespoons chopped parsley1. To make the roast beef and garlic butter potatoes: Preheat your oven to 450°F (230ºC). Place the New York strip roast on a tray, cutting board, or plate, fat side up. Rub the roast with 1 tablespoon olive oil and season all sides generously with salt, pepper, and instant chicken stock like you would make a crust around the meat. Set aside.
2. In a small bowl, combine butter, garlic, parlsey, thyme, and rosemary.
3. Place the potatoes in a roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then combine with the garlic herb butter mixture. Toss the potatoes in the butter mixture to coat well.
4. Arrange the beef roast on top of the potatoes and place it in the oven for about 15 minutes at 450ºF (230ºC). Reduce the oven temperature to 325°F (160ºC) and continue roasting for approximately 1 1/4 hours for medium doneness – 145°F (60ºC) on a meat thermometer.
5. Transfer the meat to a cutting board. Loosely tent the roast beef with foil and let stand for 20 minutes to allow the juices to flow back into the meat. Slice the roast beef across the grain and serve with the roasted potatoes and a dollop of herbed butter. Enjoy!
- Well, helloooooo there, beautiful ...Continuity
- Oh my mycruddlebub
- Akagiyama5
- We call it "fritada" here, looks tasty, bon appétit!!OBBTKN
- Holy molycruddlebub
- thought for a second it was one of those things where you squint and see Jesus's face.scruffics
- Oh my fuck.Continuity
- Yup********
- ********2
- Akagiyama1
Harissa Roasted Leg of Lamb
INGREDIENTS
UNITS USM
5 1/2 – 6 1/2 lb leg of lamb, bone-in.
8–10 fat garlic cloves
2 shallots, quartered
3–4 tablespoons Harissa Paste
2 tablespoons preserved lemons(or 1 tablespoon lemon zest)
2 teaspoons salt
2 teaspoon cumin
1 teaspoon caraway seeds, optional
1 teaspoon pepper
2 tablespoons fresh thyme (or one tablespoon dried)
2 tablespoons olive oil
1/2 cup thick whole milk yogurt, plain
Optional: roasting vegetables- potatoes, carrots, parsnips, onions, etc.INSTRUCTIONS
Prep the Lamb: Trim the fat off the leg if you prefer a leaner version -or leave some on for extra flavor. See notes. Score all sides of leg 1/2 inch deep, 1 1/2 to 2 inches apart (crosshatch if you like), sprinkle generously with salt and bring to room temp for at least 1 hour.Preheat oven to 350F
Make the Marinade: Place garlic, shallot, Harissa paste, preserved lemon, salt, cumin, pepper, caraway seeds, thyme and olive oil in a food processer and pulse until uniformly chopped. Add the yogurt, pulse a few times (don’t blend or it will get runny). Taste for heat, adding more harissa paste to taste.
Assemble: Place the lamb over a rack in a roasting pan. Lift the bone end of the leg straight up and brush the underside of the leg with the Harissa Yogurt getting into the slits and cuts as best you can. Lay it down over the rack, brush the remaining marinade over the top, getting into slits and lathering it up generously. Nestle in any roasting veggies you like (toss with olive oil and season with salt and pepper first.) You could brush any remaining marinade on the veggies if you like.
BAKE: AT 350F, plan on 20 minutes per pound for rare to medium-rare so plan on roughly 2 hours. Place lamb on the lower third of the oven, loosely covered with a foil “tent” for one hour. Remove foil and check temp. Because every oven is different, keep an eye on the roast after the first hour, checking every 20 minutes or so for over-browning. You can always re-tent with foil if getting too dark. A little color is good here, but you don’t want it to burn. (If you leave the fat on, you can always carefully brown using the broiler, at the end to help crisp up that fat.)
Once the roast reaches 125-130F at the thickest end, pull it out, tent it again and let it rest 15-20 minutes before cutting into it, allowing the juices to remain in the meat, which will help keep the meat tender.
- hans_glib0
@continuity: what did you mean by 'wrap' on your ig post?
- Ah? Which IG post? Wrap? Oh my god, this is a 6-month post I didn't see.Continuity
- Oooooh!!! The pulled pork one, you mean? Wrap, in this case, means to wrap the meat after it reaches a certain point, whether with aluminium foil ...Continuity
- ... butcher paper.Continuity
- Generally speaking: when the bark looks and feels right, and when the fat is rendering and not rubbery. You should be able to push your finger into theContinuity
- ... surface fat easily.Continuity
- *or butcher paper.Continuity
- Akagiyama2
Ingredients:
For the potatoes
▢6 large yellow potatoes, peeled and cut into wedges
▢1 ½ lemons (juice of)
▢5 tbsp olive oil
▢¼ cup yellow mustard
▢2 tbsp dried oregano
▢4 garlic cloves, pressed
▢1 tsp salt
▢½ cup waterFor the burgers (bifteki):
▢1 ½ lbs lean ground beef
▢1 large white or yellow onions, grated
▢2 small tomatoes, grated (use roma)
▢1 egg
▢2 slices milk-soaked bread, squeezed of excess liquid
▢1 ½ tbsp olive oil
▢¼ cup fresh chopped parsley
▢2 tsp salt
▢½ tsp pepperPreheat the oven to 375F.
Into a large mixing bowl add lemon juice, olive oil, mustard, oregano, pressed garlic cloves and salt and whisk together to combine. Add the peeled potato wedges to the baking sheet or baking pan, drizzle over the lemon-mustard mixture and toss to coat the potatoes. Add 1/2 cup water to the pan. Set aside.
Prepare the burgers (biftekia): In a mixing bowl combine the ground beef, grated onion, grated tomato and their juices, egg, bread, olive oil, parsley, salt and pepper. Mix together to fully combine. Divide the mixture into 8-10 portions and use your hands to form into burger-sized patties.
Place meat patties on top of the potatoes. Bake for 30 minutes, flip the burgers and bake for 30 more minutes.
Serve with tzatziki (grated cucumber in yogurt garlic sauce, herbs, and spices) and Agape sauce (kalamata olives blended with mayo, olive oil, and garlic). Feta cheese cubes, olives, pepperoncini, and a lemon wedge round our your plate!
