• 1 teaspoon saffron threads
• 4 cloves
• 8-10 peppercorns
• 1/2 teaspooon ground cinnamon
• 4 cloves garlic
• 2 tablespoon flat leaved parsley
• 6 tablespoons olive oil
• 1.5kg lamb leg cut into 1.5″ cubes
• 1 green capsicum
• 1 yellow capsicum
• 2 onions
• 2 carrots
• 2 tomatoes
• 4 potatoes
• 200ml dry red wine

Method:

Place saffron, cloves, cinnamon, garlic, parsley, peppercorns and 1 tablespoon sea salt into a mortar, pound with pestle into a rough paste. Transfer into a bowl and add 100mL warm water.

Heat oil in a large saucepan or cast iron casserole dish over medium heat. Fry the lamb in batches for 5-7 minutes or until browned on all sides. Transfer to a large bowl.

Fry capsicum, onion and carrot in the saucepan for 10-12 minutes or until softened. Add tomato and cook for 5 minutes.

Return lamb to the pan add the spice and water mix and the wine, and stir well. Bring mixture to the boil, cover and simmer for 1 hour over low heat, adding more water (a little at a time) as necessary.

Add the potato and cook for 30 minutes or until the lamb is soft and tender, the potato is cooked and the sauce is thickened. Serve with steamed rice.

I am tempted to add some flour to the lamb when browning it, but for first run will not try this modification.

Recommended wine by Gormet Traveller Wine Mag: 2008 Gemtree Vineyards “Roja Luna” Tempranillo from the McLaren Vale. As we had issues tracking down any Tempranillo’s at short notice we’re going with a Priorat 2005 “Noster” (Grenache/Carigan blend from Northern Spain), should still be interesting.

Beiersdorf: Recently I had my Nivea for men shaving cream can malfunction from new. I let them know and they listened to my feedback, treated my concerns with respect and sorted the situation out to my satisfaction to the point where I don’t feel ripped off and have no problems using them again. 10/10

Pizza Hut: Not such a great experience to report here. Ordered some Pizza online, plugged in credit card details and waited. Driver rocks up and expects cash – call store and they expect cash. Spoke to the manager and said if the system does not print out a credit card receipt is a cash order. Wonderful system, domino’s on the other hand, you order toss in your credit card details and pizza arrives no muss no fuss. Seriously Pizza Hut if you want to make happy customers make this process work better. For now I’ll be using Domino’s for pizza delivery needs.

Some of the key features of the Kindle 3 that may interest you is the higher contrast screen for that even more paper like visuals, even lighter and smaller than before, a new colour (graphite) which I personally find significantly more appealing. The best feature of the WiFi only kindle is it’s price at $139USD even with currency conversion and shipping to Australia it’s price competitive with the Kobo which was the cheapest e-ink based eBook reader available down here.

Kindle WiFi direct link for Australians

Common sense from a US court, I’m sure that’s one of the signs of the apocalypse.

Night before – cover roast in garlic and leave resting in the fridge – this will give ample time for more than just the immediate outside to get some flavour into it.

Day of cooking – add mint, rosemary or what ever other herbs you are liking to season it with.

Just before popping into the oven – salt the outside of the roast, try and stick to the fatty areas and avoid the meaty bits – as salt will dry out the meat you don’t want to put it on the non fatty bits or leave it too long.

Method (per kg)
Preheat oven to 220-250C
Place roast in said oven for 20-30 minutes (depending on size and shape) this is to seal the outside of the roast and keep the juices inside it.
After this time reduce the temperature to 160-180C (I like 170) and cook for 30 minutes per kg.

I like to leave my roasts in the fat for the flavour during cooking, I’m still perfecting adding the vegetable timings, but have had some success w/ 2kg roasts and lots of vegies @ the 1hour before mark. (Adding at temp reduction point).

Once cooked – remove vegies from pan and put back into the oven, cover roast with aluminium foil and leave to rest (10-15 minutes per KG) while you make the gravy etc.

How about working on pollution, over fertilisation, over use of pesticides and stuff that actually matter. End of the day the this little blue ball is going to get cooked quite badly when our sun enters its red giant phase.

Certainly something I’d love for some of my photo’s would be nice to see more people (especially on sites like flickr) make a comment with more thought involved to it than, great, crap, i love it etc. The article is pretty good – gives examples (hopefully that people won’t use word for word) how to make a comment on a photo you loved, how to ask questions about a photo (more than just how did you do that.?!?!) and how to provide feedback in a non-negative way.

2005 Wynns Coonawarra Estate Shiraz – Australia, South Australia, Limestone Coast, Coonawarra (2/22/2008)
This is a pop and pour – decanted for 4 hours and all the nice nose blew away , at the end left with strong menthol – which completely overshadowed hints of blueberry, plum and liquorice. Hints of cream and vanilla on the nose not too bad.

Palate – nice mid palate but it’s far too short, flavours are muted, this wine is “weak” flavour wise, finishes with a vegemitey taste in your mouth.

Hoping that this is a defective bottle, have one more, but will wait a few years and pop and pour the puppy. (83 pts.)

Posted from CellarTracker