Boiled gammon with parsley sauce. :gulp: (She's English, you know.)
I have a lump of gammon. Do I just... boil it?
Parsley sauce. Can it really just be a bechamel with parsley in it? Really?
And no, I'm not going to boil the fúcking gammon in the fúcking loft, because the vast numbers of troopers guarding my loft ladder won't let me in with a match.
She wants parsley sauce without green bits in it? I don't know how to break this to you, but I think you may be up against it here with this dinner.
How about joining the craze of boiling your ham in 2 litres of full fat coke? I have done it and it's quite good actually, you get the sticky sweetness into your ham no doubt.
I thought you had made this last night?
I made kebabs with wafer thin slices of leftover leg of lamb marinaded in cumin, coriander, Ras-El-Hanout, lemon juice, salt, garlic and dried mint. Hard-fried them to get a bit of a crust and served them with flatbreads, pickled chillis, hummus, chilli sauce, red cabbage macerated in lemon juice and salt, raw onion, lettuce, cucumber, tomatoes, etc.
It was, frankly, far better than the original roast lamb.
I was going to but I bottled it. I'll try on Thursday.
Lamb sounds excellent. I have ordered a whole shoulder of lamb for easter weekend slow barbecueing/smoking. I might consider slicing it thinly, marinading it in the usual suspects and then loading it onto a rotisserie to make a shawarma effort...