One eventful Saturday
July 15th, 2007 by Trinifood
A typical Saturday doesn’t usually involve having lunch with a celebrity, roasting amazing Herdwick lamb and stabbing myself with an oyster knife. But yesterday was different.
I had the absolute joy of eating a tasty curry lunch, cooked by Mungal Patasar, one of the Caribbean’s leading musicians. He’s a big foodie and gave me some tips about using spices, and he said I should use cardamom and cinammon when I’m next seasoning lamb. I’ve got to try it and report back on that.
Then I headed to Borough Market to pick up some shoulder of lamb from Farmer Sharp to prepare for Chanel and Desmond’s lime in Greenwich. I somehow managed to get pork, scallops, pigeon, mussels and lobster.
A couple of hours later, Colin drove us down to Greenwich where I quickly got to cooking the lamb. I applied what I call a semi-spicy Caribbean rub - a mixture of allspice, chilli powder, cinnamon, nutmeg and salt. I also added some of Chanel’s freshly ground Trini-style green seasoning which was deliciously redolent with coriander.
While the lamb baked, we got to the oysters but somewhere around the sixth oyster, I managed to stab myself with the oyster knife. Thankfully, I had just demonstrated the fine art of oyster shucking (complete with a health and safety warning) to Nigel and he was able to pick up and complete the job.
The evening ended with me spilling all the juices from the roasting tin onto the floor and Chanel’s foot and cutting up the lamb which got rave reviews even from those who don’t usually eat lamb.
What a day! Here are some photos of my Saturday.
Posted in Food Matters |
July 16th, 2007 at 1:09 pm
[…] amazing Herdwick lamb and stabbing myself with an oyster knife. But yesterday was different.” Can Cook, Must Cook has an eventful weekend. Share […]
July 17th, 2007 at 12:55 am
Your Saturday was indeed eventful
I tried cardamom spice in a dessert for the first time this past week and totally loved it. The aroma is sorta of cinnamon-mint and something else which I am not sure of. You will definitely like it.
I saw that Chennette posted about the article you wrote in the Caribbean Beat. I read it. Thanks for including me. I checked at the local BWee, ahem, Caribbean Airlines office here but they have not yet received copies of the magazine. Will keep an eye out for it.
July 17th, 2007 at 8:31 pm
Even though I’ve never cooked with it myself, I’ve had lamb curry with cardamom many a time, and it’s quite good.
I’ve used cinnamon as a seasoning ingredient on both beef and lamb, and I highly recommend it! Don’t add too much though, or it will strongly overpower the dish.
Hope your stab-wound heals quickly.
July 19th, 2007 at 12:26 pm
Hi,
Just finished reading the article in Caribbean Beat. I was reading you and Trinigourmet for ages and was finally inspired enough to jump in and start blogging. Your blog is great.
Lamb goes really well with cinnamon, cardamon and a HINT of geera. I’ve done it before and let the lamb marinate for 12 hours or overnight and it was lovely.
Sharon
July 24th, 2007 at 8:24 pm
You continue with the blogging. I find it’s a bit testing at times but ultimately very much worth the effort. I’ll add your blog to my blogroll.