Well, I've been busy.......away from computers and office's. I've been renovating, sewing, preserving, curing, digging and heaven knows what else......I"ve been back to France getting dirty and tanned in the garden. My table is definitely getting crowded......cooking has, as always been on my mind, but it has had to share it's space with my sewing machine, paint brushes and all manner of other items.......
So, what's been interesting me?
Fabric...
more on that later!
recipe from my French friends...
GIGOT A LA PERIGOURDINE
TO SERVE 8 PEOPLE
1 leg of lamb around 3kg or less
1 bottle of Monbazillac (a sweet dessert wine)
30 big cloves of garlic, yes, 30!
1 onion
1 bouquet garni
2 soupe spoons of brandy
3 soup spoons of oil
salt pepper
In a large stockpot bring 5litres of water to the boil, add 1 large onion, cut in quarters,(add a couple of cloves to each quarter), the bouquet garni, some salt and pepper.
Immerse the lamb in the boiling water and leave for 15 minutes.
Remove the lamb, (keep the stock for soup), and dry the leg well with kitchen paper.
Heat the oven.(150C)
Brown the leg in hot oil in pan, then drench with the brandy and flambe.
Let the flames die down, and replace the lamb with the unpeeled garlic cloves, salt, pepper then add the wine.
When bouiling, turn down the oven, cover the casserole, if not well fitting, make a paste with flour and water around the lid.
Put in the oven, and leave for 4 and a half hours.
To serve, take out the lamb carefully and place it on a very hot serving plate, arrange the garlic cloves around it. Serve with a little of the sauce to accompany.
Serve with a gratin of potatoes.
wine: bergerac red, or pauillac
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