Broccoli – Random Yummy

Instructions

Thinly slice some leftover pork knuckle meat.

Crush some lime leaves in your hands to release the oils and aroma of the lime. If you don’t have strong hands (like me!) you can crush the leaves in a mortar with a pestle or beat them with a wooden stick like a rolling pin.

Heat a wok and add in some laksa paste, lemongrass paste, and crushed lime leaves.

Add in a tin of coconut cream and mix everything and bring it to a simmer.

Cook for a few minutes to ensure the flavours and aromas all intermingle.

Add in the sliced pork knuckle meat and bring everything to a simmer and keep cooking for a few minutes until the pork knuckle meat is warmed through.

Stir in some cooked rice and bring it back to a simmer and allow the liquid to reduce and thicken.

Turn off the heat and mix through the green part of some sliced spring onion.

Aliquot some of the curry into a bowl and the rest into a container to refrigerate for a meal later in the week.

Cook the broccoli with microwave radiation.

Serve the broccoli as a side in the style of my BFF.

Sunday tea. Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli.
Sunday tea. Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli.

So, here I am. I succumbed to the commercial marketing and bought a lump of lamb to cook and eat on the gazetted public holiday officially known as Australia Day.

Ingredients

Boneless rolled lamb shoulder
Iodised salt
Whole black peppercorns
White refined sugar
Chilli flakes
Kent pumpkin
Brown onion
Broccoli florets
Gravox instant gravy

Seared rolled lamb shoulder with pumpkin and onion.

Instructions

The night before, or the morning of cooking, remove the lamb from the plastic vacuum wrapping. Dry the surfaces with a towel. Season the outer surfaces with salt and put the lamb back into the refrigerator to dry brine.
Turn on the oven and set the thermostat to 180 °C.
With a pestle, grind out some salt, pepper, sugar, and chilli flakes within the mortar chamber.
Rub the ground salt, pepper, sugar, and chilli onto the lamb flesh and fat. Don’t be gentle, really rub it in.
Heat a skillet to be smoking hot.
Sear the outer surfaces of the lamb in the skillet. There’s no need for any extra oil. The sugar and the rendered fat from the lamb will caramelise the outer surfaces of the lamb.
Insert a wireless thermometer probe deep within the flesh of the lamb. You want the tip of your temperature probe to hit the perfect spot.
Smear some cooking oil onto a baking sheet and place the seared lamb on it.
Rub leftover salt, pepper, sugar, and chilli onto the surface of a wedge of pumpkin and place it next to the lamb.
Top and tail the brown onion.
Put the lamb, onion, and pumpkin into the oven and cook according to the app connected to the wireless thermometer probe you’ve inserted deep into the flesh. The aim is to get an internal temperature of 54 °C.
While the lamb and pumpkin are roasting, steam the frozen broccoli florets and allow the florets to cool a little.
Put the broccoli florets into a mixing bowl and season with salt and add a splash of extra virgin olive oil. Toss the broccoli florets in the salt and oil. When the app suggests 20 minutes are remaining for the lamb, add the broccoli florets to the baking sheet.
According to the app, observe the resting time to ensure a succulent, juicy piece of meat.
Make the gravy according to the instructions for use on the tin.
Carve enough of the lamb with a sharp knife for the meal.
Wrap the remaining lamb and refrigerate for lunches and dinners throughout the week.
Serve the meat with the gravy and vegetables.