A day in the kitchen - 4

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Cornflower book group

Charlotte Brontë: Jane Eyre
~ For discussion from Saturday, 25th. April

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Sidebar book cover thumbnail pictures are affiliate links to Amazon, and the storefront links to Blackwell's and The Book Depository are also affiliated; should you purchase a book directly through those links, I will receive a small commission. Older posts may also contain affiliate links to one of those bookshops. I am not paid to produce content and all opinions are my own.

« A day in the kitchen - 3 | Main | Jousting gremlins and other stories »

A day in the kitchen - 4

It works, Igor, it works! Yes, seven hours cooking for the lamb, the reduction and emulsification of the sweet wine, garlic and cooking juices, it all results in meat so tender you can pull it apart with a spoon, and a delicious accompanying sauce. Not cheap, not quick, (not terribly photogenic in finished form) but very good, and I wish I could have transmitted the gorgeous aromas which have been coming up from the kitchen all day long as the dish intensified!

21 April 2008 in Cooking | Permalink

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I'm not a fan of lamb, but may give this a try with a beef or pork roast. Looks yummy. The food photos are exquisite.

Posted by: Terri | 21 April 2008 at 08:01 PM

I think I can smell it! Looks delicious! Again, great photos which seem to reflect the pleasure you derive from cooking and sharing!

Posted by: Deirdre | 21 April 2008 at 08:43 PM

How Wonderful! I love that you are willing to make a dish that is so slow in its preparations. And aren't the results so worth it? I myself am a member of the Slow Food movement which encourages just this sort of appreciation for foods that take time to be at their best. Have you heard of it? I don't know the book you mention that contains this recipe but I love lamb so I will look it up. Have you cooked other dishes from this book that you are pleased with?

Posted by: TJ | 21 April 2008 at 09:21 PM

Sorry Dovegrey and Margaret, it's all gone. It was delicious!

Posted by: Mr Cornflower | 21 April 2008 at 09:43 PM

This looks amazing - my mouth is watering. I'm so jealous of that beautiful garlic you have. I'll be waiting a while for anything that looks as fresh as that.

Posted by: tara | 21 April 2008 at 10:01 PM

Please call it "gigot de sept heures", it is the original name of this very old - and also quite old-fashioned - recipe!

Posted by: glo | 22 April 2008 at 12:00 AM

Mmmm, perfect for a cold, blustery day such as we've been having (snow! In Oregon). My daughter and I had lunch at The Greek in Portland today we ordered lamb Gyros. Slow roasted tenderness and succulence.

Posted by: Fiberjoy | 22 April 2008 at 04:40 AM

OK, I'm coming over!

Posted by: Anna | 22 April 2008 at 09:52 AM

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Please note

Sidebar book cover thumbnail pictures are affiliate links to Amazon, and the storefront links to Blackwell's and The Book Depository are also affiliated; should you purchase a book directly through those links, I will receive a small commission. Older posts may also contain affiliate links to one of those bookshops. I am not paid to produce content and all opinions are my own.