There are 24 replies in this Thread which has previously been viewed 3,947 times. The latest Post () was by UK Man.
Last night I made Yorkshire Puddings to go with the roast beef and they turned out much better than I expected, especially since I'd found a cake tin in a sale, for individual ones.
The secret seems to be NOT to use too much flour, which I'd been doing before.
4 eggs
115grms flour
165grms of milk
I made too much actually, so the one on the right will be eaten cold.
Look great!! 
I've often thought about cooking a beef roast but a few things have stopped me. Haven't the foggiest which cut of meat to ask for and no Bisto or horseradish sauce here.
Look great!!
I've often thought about cooking a beef roast but a few things have stopped me. Haven't the foggiest which cut of meat to ask for and no Bisto or horseradish sauce here.
I have two additional obstacles:
1. The oven has only high and low settings, with no notation of actual temperature, and
2. I’m a terrible cook. 😱
I have two additional obstacles:
1. The oven has only high and low settings, with no notation of actual temperature, and
2. I’m a terrible cook. 😱
Our current gas cooke like the last one has a temperature guesstimate oven. You have to be close by to keep a regular eye on what's cooking in it or forever be disappointed.
I have bought a thermometer to leave inside of the oven, however when a cake recipe calls for 180°C, it won't cook.
I have never used gas ovens before moving here. They are great for pizza and roasted veggies and meat, but very unpredictable for cakes.
When I got ahold of a grandmother who does a lot of cooking and asked her about the cake and the oven, she said you have to keep a close look... Bakc home I set the electric oven temperature, the timer, and went on with my business.
It is amazing how cooking for 40' a cake actually means you have to hang around the oven for 40'. I gave up entirely and instead buy ready-made cakes.
Since we got the air fryer I rarely use the oven to cook or heat things up.
We have Bisto gravy granules and you can get Horseradish locally. I've seen it in Disco and Jumbo. German, I think.
I could pop down to Chivilcoy on my bike for a cup of tea 
That can be arranged.....as long as you bring some goodies. 
Tonight I'm cooking roast lamb with all the trimmings:
3.5Kg Patagonian leg of lamb trimmed with Rosemary (Romero) and garlic
Brussel sprouts
Roast potatoes
Gravy
Mint sauce
Yorkshire puddings
We've got friends coming around to help us eat the lamb because it's massive and I know they have good appetites, luckily. Also we'll be very sparing with the picada/tapas so as not to ruin their hunger. (Insert evil cackle).
Fresh leg of lamb or frozen?
Fresh leg of lamb or frozen?
Frozen, but I would have preferred fresh.
I'm sure it'll be great.
We have cooked two frozen legs this year with very positive results.
Our favorite butcher says that fresh is impossible to get and if anyone offers it, we should be very careful.
Seen frozen lamb here but never seen sprouts or mint sauce.
Seen frozen lamb here but never seen sprouts or mint sauce.
Sprouts are in season right now and in the greengrocers in Capital. Maybe there's just no demand for them from other customers where you live? Mint sauce is very easy to make from the mint plants you grow in your back yard. If you don't already grow mint in your back yard, a word of warning: turn your back on it for more than five minutes and it will take over your whole plot!
Sprouts are in season right now and in the greengrocers in Capital. Maybe there's just no demand for them from other customers where you live? Mint sauce is very easy to make from the mint plants you grow in your back yard. If you don't already grow mint in your back yard, a word of warning: turn your back on it for more than five minutes and it will take over your whole plot!
I'll have a look next time I'm in the supermarkets. I noticed last week Vea had cauliflower. We do indeed have mint growing. Is it just vinegar, sugar and water you add?
The lamb was excellent with great flavour, the sprouts were first class, but the Yorkshire pud didn't rise. I think I used too much flour.
I'll have a look next time I'm in the supermarkets. I noticed last week Vea had cauliflower. We do indeed have mint growing. Is it just vinegar, sugar and water you add?
I bought fresh mint, chopped it up, added sugar and a little hot water, then some wine vinegar. The mint here isn't as minty as it is back home, but it was still tasty.
The lamb was excellent with great flavour, the sprouts were first class, but the Yorkshire pud didn't rise. I think I used too much flour.
I bought fresh mint, chopped it up, added sugar and a little hot water, then some wine vinegar. The mint here isn't as minty as it is back home, but it was still tasty.
Someone gave us plants of two varities of mint. The one with the rounder leaf wasn't as strong smelling as the pointed leaved one. I'll give it a try using both in separate jars and see if there's any difference. I've got a feeling I tried it before and when the missus found it in the fridge she threw it out!!
UK Man , I think the more pointy leaves you describe are probably spearmint, which is definitely what you’d want for mint sauce. Or, for that matter, mint juleps, which just might be a tasty cocktail to have before a dinner of leg of lamb!
A New Zealand chef brought us some freshly dug new potatoes, which he tossed in butter and chopped fresh mint. Completely delicious.
UK Man , I think the more pointy leaves you describe are probably spearmint, which is definitely what you’d want for mint sauce. Or, for that matter, mint juleps, which just might be a tasty cocktail to have before a dinner of leg of lamb!
A New Zealand chef brought us some freshly dug new potatoes, which he tossed in butter and chopped fresh mint. Completely delicious.
That's good to know....the cocktail sounds interesting.
The mint julep is the official drink of the Kentucky Derby. Very refreshing!
