Cookery club

We had our spring meeting with a smashing Hoggert leg:

The whole menu was a starter of  a onion, paprika and goats cheese tart

Next was a cream white asaragus soup with a green asparagus and brown shrimp island on green asparagus puree.

Fish course was a fresh dill, radish, North Sea shrimp salad

Next came the  leg of Hogget, spiked with rosemary, anchovies, garlic and marinated in the following :

Marinade

1 clove of garlic

1/2 a teaspoon of corse salt

2 teaspoons of Herb de Provence

1 teasponn of fresh mint

1/2 teaspoon garam marsala

grated rind of 1/2 lemon

2 table spoons of sunflower oil

All ground with a pestle and mortar.

The leg with knuckle removed:

The shank removed for a nice slow cooker meal for Linda:

The leg studded with Rosemary, garlic and anchovies

Rubbed with the Marinade and allowed to stand covered, at room temperature for 5 hours:

A base of diced vegetables, onion, carrot, celeriac, leek and a piece of lamb belly:

Then a glass of red wine and 1/2 Ltr of home made lamb stock:

Into a pre heated oven 220°C for 1/2 hr then reduced to 180°C until the inner temperature reaches 65°C ( I like mine a little less, but we have to take account of the guests.

Poured the pan juices through a sieve, reduced, added a couple of table spoons of redcurrent and port jelly (home made) added a butter flour mixture and the gravy was finished.

The parboiled jersey royals, shallots, rosemary all rolled in Olive oil and sprinkled with sea salt, ready for the oven:

 

The carved leg, with roasties done in goose fat:

The minted peas with the glazed baton carrot and the rosemary potatoes

And a decent plate of food: Lida had made a nice aubergine puree called Hünkar Begendi or for those of us not able to understand what they are talking about, Sultans Delight.

Next came a very nice dessert, with rhubarb compot and fresh berries, a couple of different home made macaroon bicuits, some nice half frozen yoghurt and a chilled strawberry soup:

We finished off with a couple of schnaps of course, we call them verteilers, distributors