Tempus Fugit

Time Flies…

   Aug 04

Julz’s Epicurian Pear-Shaped Adventure

Happy Birthday Mickus. You old fart. (pity I am older)

To help drag Mickus kicking and screaming into his 27th year Julz (yes the one in Interesting Times) cooked up a veritable feast for all and sundry to enjoy….not sure who fits in the ‘all’ category and who fits into the ‘sundry’ category, but nonetheless the feast was enjoyed by all (and by sundry I suspect).

So what gastronomical delights did cause our taste-buds to orgasm?

An entree of Bruschetta…followed by….

Marinated strips of lamb on a bed of cheesy polenta topped with a scrumlicious pear chutney (and might I say what a fabulous job of peeling the pears I did :P ).

Crazy Chris complimented the savoury delights with a tiramisu he’d whipped into shape earlier. It tasted so alcoholic I had to leave it until I had returned from a driving errand as I was sure it would put me over 0.05.

Mickus (bless his geriatric heart) fell asleep whilst the rest of us washed up.

So that future generations of epicurians may enjoy the delectable morsels we experienced here today… I present to you the lamb recipe:

The Lamb Bit
Marinate lamb in olive oil, garlic and rosemary
Thread onto wooded rosemary stalks (ala kebab style)
Cook on a grill.

The Polenta Bit
Note: Polenta is a cow to cook. And don’t get it on your skin while it’s boiling…it blisters and fucking hurts
Follow preparations on polenta pack….about 1 cup of polenta to a litre of water. Boil for ages…until it thickens…which always seems to take longer than it should. Add a variety of cheeses – grated parmesan, some philly…heck, even a bit of white costello would probably be nice. Ladle onto plates just prior to laying cooked lamb on top of it.

The Chutney Bit – aka Julz’s Pear-Shaped Epicurian Adventure
1 tblsp olive oil
1 medium red onion chopped finely
3-4 medium heat chilli peppers chopped finely
1 cup of brown sugar
1 cup of cider vinegar
3/4 tsp yellow mustard seeds
1/4 tsp of salt
5-6 large pears, peeled and cubed
1 cup of raisins

Heat oil
Add onion and chillis (and be careful…the fumes are enough to cause a paroxysm of coughing and eye watering). Cook till soft (about five minutes)
Stir in the sugar, vinegar, mustard seeds and salt. Boil.
Add pear cubes. Cook until tender (abour five minutes).
Strain, putting pears to the side. Bring liquid back to boil to allow caramelisation (about 12 minutes).
Return pears to liquid. Allow to cool.

Serve over the lamb kebabs.

Garnish with baby spinach leaves.

Eat. Enjoy. Was really nice with an unwooded chardonnay.

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One Comment

  1. sssshhhh don’t let my sleeping-through-washing-up trick get out!

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