Lamb forequarter chops and rice

Dear Reader,

It’s Sunday, and I’m doing two posts this weekend.

After last night’s pork belly and noodles, I thought I’d use the same template and replace the pork with lamb and the noodles with rice.

If you want to read this recipe on Yummy Lummy, click here.

I’d appreciate if you subscribed to Yummy Lummy if you got here via Facebook 😉

Today was pretty good. After sleeping in (about 5 am), I jumped out of bed and got dressed for a walk. Then I discovered it was raining steadily, so instead, I did some bible reading and praying.

Zoom church was pretty good. Because it’s the fifth Sunday of the month, we had a guest preacher. She’s a chaplain in the Australian Defence Force Academy. We are currently dissecting the Apostles Creed, and Merryn spoke about our belief in the Holy Spirit.

After a couple of work Webex meetings, I watched Battlebots on Netflix. A friend I used to work with knows my favourite animal is the Orca and hers is the Eagle. Via text messaging, we speculated on an Orca bot and an Eagle bot. Can you imagine mighty jaws to crush an opponent and a powerful tail to slap down opponent bots and to flip up on the upswing? A flying drone Eagle bot would be awesome with strong, sharp talons and a powerful beak to pierce armour.

I used a pressure cooker to cook the lamb. You could also use a slow cooker.

Sunday lockdown dinner. Pressure cooker lamb forequarter chops, potato, and mushrooms with fried rice and capsicum.

Ingredients

  • Lamb forequarter pieces (2)
  • Star anise (1 star)
  • Black whole peppercorns (1 tablespoon)
  • White Onion (1)
  • Vegetable stock (1 cup)
  • Sweet sherry (1 cup)
  • Barbecue sauce (1 vigorous squirt)
  • Chinese five-spice (1 tablespoon)
  • Bay leaves (2 or 3 leaves)
  • Potato (1 cut in half)
  • Capsicum (I used yellow, green, and red capsicum for colour)
  • 90-second microwave rice
  • Neutral oil (I used rice bran oil)
  • Flour

Instructions

  1. Flour the meat and brown it in a hot skillet.
  2. Place the meat into the pressure cooker vessel.
  3. Peel the onion, cut it along a sagittal plane, and cut each half again along a sagittal plane. Separate the layers and put them into the pressure cooker vessel.
  4. Add the star anise, peppercorns, sherry, stock, barbecue sauce, Chinese five-spice, bay leaves, and potato to the meat and onion.
  5. Inspect the lid of your pressure cooker to make sure the gasket is in place. If you don’t clean as you cook, look for foreign debris and remove it. The point of this step is to avoid a pressure leak. The other reason is to prevent a potentially fatal outcome if the escape valve is blocked and the pressure cooker becomes a bomb. Check out what happened at the Boston Marathon a few years ago when a pressure cooker bomb exploded. The carnage was extensive. Don’t be put off by this advice. Pressure cookers are safe if you maintain them correctly.
  6. Put the lid on and seal it closed.
  7. Turn on the heat, achieve cooking pressure, and cook for between 40 and 45 minutes.
  8. Allow the pressure to equilibrium to atmospheric pressure.
  9. Remove the lid.
  10. Pick out the lamb and potato with tongs. You could use your fingers, but I reckon you’ll burn the skin, and the pain will be most unpleasant.
  11. Strain the liquor to remove the solid material. Yes, liquor is the correct word. If you doubt me, look up a good English language dictionary.
  12. Pour the liquor into a small container and keep it in the refrigerator to reuse or grow fungus, whatever happens first.
  13. Cook the rice using microwave radiation according to the instructions for use on the packet.
  14. Heat a wok or a skillet and add some neutral oil. Heat the oil until it’s near its smoking point, and then add in the rice and the slices of capsicum.
  15. Stir fry the rice and capsicum until the rice starts to take on some colour.
  16. The rice should have changed from limp to firm, and the capsicum should have changed from firm to a little soft but not limp. You don’t want limp capsicum, and you certainly do not desire capsicum, which has lost its vibrancy.
  17. Move the fried rice and capsicum to a shallow bowl, and with cooking forceps (or fingers), take the capsicum and bring it to the top of the rice to show it off better.
  18. Add the lamb to finish the presentation.
  19. Thank God for wages to buy food, and thank Him for the skills to prepare and cook food.

Final thoughts

  • Do you like Battlebots?
  • What sort of Battlebot would you build and why?

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

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.

Ingredients

  • Leftover pork knuckle meat
  • Rice
  • Coconut cream
  • Lime leaves
  • Laksa paste
  • Lemongrass paste
  • Spring onion
  • Broccoli florets

Instructions

  1. Thinly slice some leftover pork knuckle meat.
  2. 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.
  3. Heat a wok and add in some laksa paste, lemongrass paste, and crushed lime leaves.
  4. Add in a tin of coconut cream and mix everything and bring it to a simmer.
  5. Cook for a few minutes to ensure the flavours and aromas all intermingle.
  6. 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.
  7. Stir in some cooked rice and bring it back to a simmer and allow the liquid to reduce and thicken.
  8. Turn off the heat and mix through the green part of some sliced spring onion.
  9. Aliquot some of the curry into a bowl and the rest into a container to refrigerate for a meal later in the week.
  10. Cook the broccoli with microwave radiation.
  11. Serve the broccoli as a side in the style of my BFF.

Chilli garlic prawns and rice

Chilli garlic prawns and rice

I did a linguine and garlic prawns a few weeks ago. Tonight, I thought I’d do something with an Asian bent.

Stir-fried Garlic, Ginger, Chilli, and Prawns with white rice.

Ingredients

  • Raw prawns (large banana prawns)
  • Tomato sauce
  • Soy sauce
  • Sweet chilli sauce
  • Garlic (sliced with a mandolin)
  • Ginger (grated)
  • Chilli flakes
  • Chilli (cut in strips)
  • Spring onion
  • White onion
  • Whole black peppercorns (freshly ground)
  • Rice
  • Broccoli florets

Instructions

  1. Marinate the raw prawns (with the shell on) in a bowl of tomato sauce, sweet chilli sauce, soy sauce, garlic, ginger, and chilli flakes.
  2. Leave the prawns in the marinade in the refrigerator for a couple of hours.
  3. Cook the rice however you please.
  4. Heat a wok until it’s smoking hot.
  5. Add in some high vapour point oil, e.g., Queensland nut oil.
  6. Fry off some garlic, ginger, spring onions and white onions and then add in the prawns and marinade.
  7. Cook the prawns by stir-frying them until they turn red. 
  8. Add in the broccoli florets and mix everything until the broccoli florets soften a little.
  9. Serve in a bowl and eat with the rice using chopsticks.
  10. Some people will want to eat the prawns by sucking them off and then breaking the head off and sucking its head. The next step is peeling the prawns and eating the chilli-flavoured hot flesh. 
  11. I do it differently; I hold the prawn with my chopsticks and suck the juice off it and then eat the whole prawn, including the shell, head, and legs.
  12. If I was cooking this for someone else, I would peel the prawns and remove the alimentary canal first because I know most people would prefer it that way.

Final thoughts

How do you eat prawns?