A Fun Saturday Night

Support Team and Grandies visited to share our dinner, which was Oregano and Lemon Roast Leg of Lamb from the Tessa Kiros book "Falling Cloudberries". Roasted an assortment of potatoes, including Dutch Cream, Kipfler and Kumera along with carrots, mushrooms, baby onions and butternut pumpkin. The greens were steamed broccolini with lemon butter sauce, beans and sno peas. The Grandies did not like the lemon butter sauce, something to remember for the future. Kept so busy with the talkative one that piccies of food were missed.....oops.

A partial pic of a partially laid table. The willow tree of Grandma is used as a "place name", there is one for each Grandie.

A scan from "Falling Cloudberries" this recipe treats the potatoes differently, cooking them in the pan with the meat for hours, the result is lovely creamy potatoes, used this method for the Late Christmas Lunch we had this year.

The roast vegetables were done in the "Gusto" style, taken from the cookbook put out by the Gusto Restaurant of Noosa, that is, steamed, left to come to room temperature, cut into pieces and then, when the roast is almost done, transfer the roast to another pan, still on a rack, with stock or water under. Pour off any fat from the original roaster and roll the vegetables in the pan brownings, put them into another pan and into the oven to crisp while the roast is finishing, the gravy is then made in the original roasting pan. Although this sounds like a lot of pans (it is) and work (it's not), it's all pre-done, when the guests arrive there is time to spend with them, the food is simply lifted onto platters and served, so with a pre-set table and plates in the hostess oven simplicity and calm rules, time to have a wine with Mum & Dad and play on the floor with the Grandies.

A previous pic of lamb and veg done in the "Gusto" style, lovely brown outside and fluffy inside.