Usually with recipes you 'll have set quantities and instructions to follow , even if you have written the recipe yourself . Well the recipes below are mine but I didn't have anything set in stone I just went with the flow. The foods I used today were rhubarb , lamb and duck and spring greens. The only recipe I really followed was my Rhubarb crumble one and even then I left the ginger out of it.
You see in this household I often have to cook two dishes plain and simple for when you have aversions and sensory issues with food like my son it can be over whelming. I don't like to make a fuss of you will eat this or that or "in my day I ate what I got" with a little forward planning it isn't really an issue. Mr T on the other hand would like it if I didn't get every single pan and spoon out .....
"Do you have to get every pan and spoon out " Mr T ( a shade over 40)
"but they didn't say that to Michelangelo when he was painting the Sistine chapel ooooh no"
Mrs T age 21
Firstly I cooked my rhubarb crumble
Whilst this was cooking I prepared my potatoes for roasting , it was one of those days I could have done with a double oven.
Perfect Roast Potatoes
Ingredients
Nice Potatoes
Preperation 5 minutes
Method
Preheat your oven to 190 or gas mark 5
Then cut your potatoes up into quarters, depending on the size of the actual potato.
Wash your potatoes then place into a pan of cold water and bring to the boil.
Boil for no more that 7 -10 minutes otherwise your potatoes will disintegrate. ( Be sure to keep an eye on them )
Then drain in a colander and leave to dry for a couple of minutes.
Then shake up the potatoes in the colander just to rough them up.
Next the world is your oyster as here you make further magic happen you can add flavour to your potatoes by way of herbs etc or with your choice of oil. My choice of oil in this instance as part of the #rtchallenge I am involved in was Rape seed oil from Hillfield Farm.
A couple of glugs of the oil see rape oil combined with herbs is heavenly ( but you can make any combination)
Then place on a oven tray and cook for 4- 45 minutes till they are cooked until you like.
Crunchy munchy !
Rhubarb Crusted Duck
Preperation
5 minutes
Ingredients
Rapeseed oil to sear the duck in
2 duck breasts
enough brown sugar to coat the breasts
About 8 pieces of cubed rhubarb
Method
Take the 2 duck breasts and score the duck on both sides.
Then sear the duck in a frying pan
Coat both sides with brown sugar.
Place 4 pieces of cubed rhubarb on each duck breast.
Place in the oven
180C/160c Gas Mark 4
For 30 minutes test for doneness
Serve with some fresh sliced green beans and of course some rocking roast potatoes.
Lamb & Spring Green Stir Fry With a Rhubarb Splash
Preparation 5 minutes
Ingredients
Enough lamb for 1 or 2 people
I sued lamb steaks
A packet of Spring greens
4 tablespoon of rhubarb juice or more according to taste.
Rapeseed oil for Stir frying lamb
Method
Slice the lamb to slices.
Warm the oil in a pan.
Next add the lamb.
gently stir until the pinkness goes ( or cook according to taste)
Next add the Spring Greens to the pan this will take only 5 minutes to cook or less during this time at the splashes of rhubarb juice just before you plate the dish up.
I obtained my rhubarb dish after I roasted by rhubarb in the oven for the crumble.
Then serve with the roast potatoes.
The meal looks perfect. Thanks for sharing your tips on making perfect roast potatoes.
ReplyDeleteI''m so coming round for tea! ;) Love rhubarb and can't wait for my plant to get growing. It's looking very sorry for itself I must say. Can't beat a crumble.
ReplyDeletelove rhubarb, lots growing in my garden :)
ReplyDeleteMy husband would love this thanks for sharing. Unfortunately I am not a lover of rhubarb x
ReplyDeletelamb looks lovely, unfortunately i cant stand rhubarb pie, i still remember that time when we went to see my sister and as a desert they had rhubarb crumble it wasnt for me but i just had to force it to make my sister happy
ReplyDeleteOoh my husband has been asking for duck for a while now...might have to give this a go it look delish! x
ReplyDeleteMy sister has a rhubarb plant so I'm looking forward to getting my hands on some soon.
ReplyDeleteOh yummy - where's my invite?
ReplyDeleteyes tonight I had to make 2 totally different curries.
Rhubarb crusted duck looks bloody lovely!
ReplyDeleteI have never actually tried rhubarb.....although it was growing in my parents garden before.
ReplyDeleteThese do sound good though
We always use rapeseed oil as it has a higher smoking point so is perfect for roasties. Also if you are struggling to get the perfect crisp outside then coating with semolina helps
ReplyDeleteMy Dad loves rhubarb so I'll have to forward him your post - though I'm sure it will then get passed to my Mum haha x
ReplyDeletei have never ever used this but have it now on my list for next shop how lovely they look
ReplyDeleteYUM looks lovely! Would love to grow some rhubarb and try it out myself :)
ReplyDeleteOh I love rhubarb will have to try some of these out xx
ReplyDeleteMmmmm, the idea of rhubarb and duck sounds delicious - the tartness of the rhubarb cutting through the rich flavour of the duck... this I MUST try!
ReplyDeleteSounds delicious....I love rhubarb! I have a stash in the freezer so will have to have a go at these!
ReplyDeleteI love rhubarb crumble, especially when you add some apples to it as well :-)
ReplyDeleteI am exceptionally fussy when it comes to food and have never eaten rhubarb but these recipes do sound yummy! xxx
ReplyDeleteOK now I'm feeling very hungry. It's been ages since I made rhubarb crumble, going to have to put that in the meal planner. yum yum yummm
ReplyDeleteClaire - I think my dinner invitations keep getting lost in the post... ;-) This looks sooo good, all of it! I love rhubarb crumble - I like it tart enough to take the enamel off my teeth - yumcious!
ReplyDeleteLove Vicky
Around and Upside Down
I love rhubarb but can get short of ideas, so rhubarb crusted duck, here I come. Sounds delicious.
ReplyDeleteI have never really tried rhubarb however the duck looks amazing. Thanks for sharing.
ReplyDeleteI adore rhubarb, never thought of it as a savoury option before
ReplyDeleteI love rhubarb! Can't believe so many of you guys haven't tried it! you're missing out! ;) x
ReplyDelete