Lamb Boulangere

I purchased a new device recently. A mandoline. Not a mandolin, that’s like a weird guitar. No this is a mandoline. It’s a slicing device. And in the wrong hands it could take a finger off. Fortunately it’s in the hands of Happiness Stan so nothing will ever go wrong. Ever.

The great thing about a mandoline is that you can slice things quite thin, but, more importantly, evenly. All nice and neat. Which is what I needed for Lamb Boulangere

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The Perils of Slow Cooking

It’s easy right? Slow cooking I mean; Stick a load of stuff in a pot and set the switch to low. Walk away and come back 8 hours later to a delicious creation of tender meat and juicy loveliness.

Well no, not really. We acquired a genuine slow cooker recently. And I have never used a slow cooker. Its got a ceramic bowl that sits in an aluminium shell that warms up. There are three settings – low, high and auto.

How difficult can it be? Difficult. Painfully so. You see there are, I learned later on, some rules to cooking with a Slow Cooker. We’ll get to those later on. For now lets take a look at the cooker:

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Slow Cooked Pork Pot Roast

Slow cooking meat seems to be the fashion at the moment so I have been trawling the meat counters of Surrey looking for things to stick in my Le Creuset. This time round I found a rack of pork chops which hadn’t been cut up and decided to create something interesting from scratch:

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Cheeky Cow

So I’m always up for eating new things (except eyeballs). I’ve also been looking for a cut of meat that will slow cook without drying out and a lot of posts on WordPress mention beef cheeks. Cheeks? Eating something’s cheeks. Just doesn’t sound quite right.

However I spotted some at Tesco of all places so I went for it. And its so cheap – this lot cost £3!

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