“Hey, World!”

New, in beta, weblog service from HEY where you post by sending an email to [email protected].

I was reminded of Blogger Mobile from 2005(!):

When you send an email or MMS to [email protected] we set up a new blog for you and post your photo and text to it. You can keep the blog we set up for you or switch everything over to your existing blog by signing in to go.blogger.com with the code we send to your phone.

J Dilla’s Donuts: 15 year tribute

With this digital experience we try to commemorate [J. Dilla’s] legacy, but, furthermore, let old time fans and newcomers immerse themselves into the thirty-one carefully crafted tracks.

Very nicely done.

Just signed into IFTTT for the first time in a long while (one of my workflows had stopped working months ago) and yikes. Not sure what happened to IFTTT — it used to be great.

Roast goose

For this recipe I bought a baster and a v-shaped roasting rack for a more relaxing time.

I got the cooking times from this Nigel Slater recipe:

Allow 15 minutes in the oven per 450g, plus 20 minutes extra

Ingredients

  • Goose, 5.5kg
  • Large handful of herbs (I used lemon balm, marjoram and thyme from the garden)
  • Onion, 1 large, peeled
  • Lemon, 1 large

Instructions

  • The night before, remove the goose from the packaging and the giblets from the cavity. Leave the goose uncovered in the fridge to dry out.
  • Pre-heat the oven to 220℃.
  • Season the bird cavity and skin generously.
  • Stuff the goose with the lemon, herbs and onion.
  • Place the roasting rack in a deep roasting tray then take care to locate the goose on the roasting rack so that it fits neatly and isn’t hanging over the edge of the roasting tray.
  • Roast for 10 minutes at 220℃ then reduce to 180℃ and roast for 3 hours 13 minutes (3 hours 23 minutes in total).
  • Every 45 minutes or so, baste the goose using the fat from the roasting tray, then drain the goose fat using a baster into a large bowl (there is a lot of fat!).
  • Once done, loosely cover with tin foil and rest for 45 minutes.

Slow roasted leg of goat

You can use this for lamb, mutton or goat.

Ingredients

  • Goat leg, ~3kg
  • Natural yoghurt, 500g
  • Olive oil, 2 tbsp
  • Cumin, 1 tbsp
  • Sumac, 1 tbsp
  • Chilli flakes (or chilli powder), 1 tbsp
  • Ginger, 2 inches, peeled and grated
  • Garlic, 1 bulb, bashed up in a pestle and mortar
  • Coriander, good handful, chopped fine
  • Parsley, good handful, chopped fine
  • Lemon, 2, juiced
  • Salt + pepper

Instructions

  1. Take a large bowl and add the yoghurt, olive oil, cumin, sumac, chilli flakes, ginger, garlic, coriander, parsley and lemon juice. Season generously with salt and pepper then stir well!
  2. Overlap a couple of pieces of cling film on your worktop, large enough to place your goat leg on with room to spare.
  3. Take out your goat leg, pat dry then place in the middle of the cling film.
  4. Pour the marinade over the goat leg. Use your hands to rub the marinade into goat leg, taking care to get the marinade into all the nooks and crannies.
  5. Carefully take in the sides of the cling film and fold over the goat leg. Take some more cling film and wrap the goat leg tight.
  6. Pop in the fridge to marinate overnight.
  7. Take the goat leg out the fridge and allow to come to room temperature.
  8. Remove the cling film and place the goat leg in a deep roasting tray (squeeze out any remaining marinade from the cling film into the roasting tray!).
  9. Cut a piece of baking paper for the inside of the roasting tray, and place on top of the goat leg.
  10. Cover the roasting tray with 4 layers of tin foil, ensuring the tray is well sealed.
  11. Cook for 6 hours at 140℃.

Roast mallard

Having roasted mallard a few times, it wasn’t until I got a good food thermometer that it start coming out medium rare.

Ingredients

  • Mallard, brace of
  • Salt and pepper

Instructions

  1. Take the mallard out of the fridge, unwrap, pat dry and allow to come to room temperature.
  2. Preheat the oven to 220°C.
  3. Season the cavity and skin of each bird generously.
  4. Put a large, non-stick pan on a medium heat and brown the birds on all sides for a couple of minutes.
  5. Place the birds in a roasting tray and place in the middle of the oven and turn down to 200°C.
  6. Roast until the internal temperature reaches 58°C for medium rare. I tend to check the temperature a couple of times and it usually takes ~20 minutes.
  7. Rest under a sheet of tin foil for ~10 minutes.

Internal temperatures (°C)1

  • Rare 54
  • Medium Rare 58
  • Medium 61
  • Medium Well Done 65
  • Well Done 72

  1. Internal temperatures from this Farmison & Co recipe for roast mallard

Some thoughts on the Chorleywood bread process

Before, if you’d said to me something like “they’re putting stuff in the food that’s making everyone gluten intolerant” I think I would have filed that as a food conspiracy theory. Now? I think I’d lean in that direction.

Interesting read.

Tandoori masala lamb chops

These tandoori masala lamb chops are particularly good when grilled over an open fire.

Ingredients

  • Barnsley lamb chops, 2, ~400g
  • Tandoori masala1, ~2 tbsp
  • Natural yoghurt, ~350g
  • Harissa, 1 tsp
  • Lemon, ½, juiced
  • Extra virgin olive oil, 1 tsp
  • Black pepper

Instructions

  1. Take a bowl and add the yoghurt, harissa, lemon juice, extra virgin olive oil and black pepper and stir well.
  2. Add a little of the tandoori masala, stir well then taste and repeat. I find it’s about right when the marinade starts to taste a little too salty, but be careful not to go overboard.
  3. Pop in the fridge to marinate (ideally the night before, or the morning of the day you want to cook).
  4. Cook on a hot grill, a couple of minutes either side!

Ted Lasso

A remarkably charming television programme that nails British sense of humour.

★★★★☆

Golf On Mars

Sequel to the excellent Desert Golfing:

Golf across an infinite* rocky Martian surface. Discover golfing obstacles that make us Earthlings gasp in awe!

Biryani

This recipe is based on one I got from my father. Please treat the measurements as rough and adapt based on the size of your pan1.

Ingredients

  • Lamb neck2, 500g, cut into 1 inch pieces
  • Potato, 500g, peeled, cut into 1 inch pieces
  • Onion, 1 medium, sliced thin
  • Basmati rice, 450g
  • Plain yoghurt, ~250g
  • Garlic, 6 cloves, crushed
  • Ginger, 1 inch, peeled and grated
  • Cumin, 1 tablespoon
  • Turmeric, 1 teaspoon
  • Cardamom, 4 pods, gently crushed
  • Cinnamon, 2 sticks
  • Saffron, ~5 strands
  • Coriander, a generous handful, roughly chopped
  • Olive oil, 3 tablespoons
  • Harissa, a squirt
  • Lemon, ½, juiced
  • Frozen peas, a handful
  • Salt + pepper
  • Baking paper

Instructions

Marinade

  1. Take a pan and add the yoghurt, garlic, ginger, cumin, 2 cardamom, 1 cinnamon stick, 2 saffron strands, coriander, olive oil, harissa, lemon juice, olive oil, salt + pepper then stir well to combine the ingredients.
  2. Add the meat and potatoes and stir well.
  3. Pop in the fridge to marinate (ideally the night before, or the morning of the day you want to cook).

Build

  1. Fry the onion until caramelised and set aside.
  2. Take the pan out the fridge and slowly add water to the marinade, mixing as you go. Stop adding water when the marinade is almost level with the contents.
  3. Arrange the meat and potatoes so that the potatoes are at the bottom of the pan with the meat on top: a layer of potato topped with a layer of meat. Set aside.
  4. Rinse the rice well, drain, then add to a pan with 2 cardamom, 1 cinnamon stick, 2 saffron strands, turmeric and salt. Stir well.
  5. Add enough water to cover the rice then put a lid on.
  6. Bring the rice to the boil, then immediately lower the heat and simmer until the water has been absorbed, then remove from the heat. The rice will be predominantly uncooked — that’s fine.
  7. Use a large spoon to carefully place the rice on top of the marinade, then use a fork to evenly (and gently!) distribute: a layer of rice on top of the layer of meat.
  8. Top with the caramelised onion and handful of frozen peas.
  9. Cut a circular piece of baking paper, an inch larger than the pan, place on top, followed by the lid. Press down to form a seal.

Cook!

  1. Cook on a low heat for 2 hours3 then serve like you might a cake.

  1. Pan size is important: you want a pan that will fit the ingredients comfortably (not too big, not too small). 
  2. You can use any meat you fancy. I’ve used this recipe with chicken thighs, lamb chops, etc. 
  3. When cooking this recipe, you want the potato to get a bit crispy on the bottom, without burning. I find cooking it on a low heat for a longer amount of time more fault tolerant. 

Papas Nativas

Approximately 8,000 years ago, the first wild potatoes were harvested from the high-altitude soils surrounding Lake Titicaca at the foot of the Andes Mountains. Since then, more than 4,000 varieties of native potatoes—known in Peru as papas nativas—have been cultivated in the Andean highlands. On a month-long journey through Peru, we encounter the diverse flavors, cultural significance, agricultural challenges, history, and daily uses of papas nativas.

Streets of Rage 4

I bought this for the Nintendo Switch and it’s delightful. The graphics are beautiful, the controls handle like a Streets of Rage game, the difficulty is challenging and it has a cracking soundtrack.

★★★★☆

Ise-ji: Walk With Me

[A] collection of notes, tips, and, I guess, “travelogue” entries about walking the Ise-ji route of the Kumano Kodō. I wrote this because I love the Ise-ji, and want you, also, to think: Damn, that looks like a fine hike.