CLICK ON ANY OF THE GARDEN SCENES TO ACCESS GALLERY. EACH ONE CAN BE VIEWED FULL SIZE BY SCROLLING DOWN AND CHECKING BOX AT BOTTOM RIGHT.
AARON AND EACH COOKING IMAGE CAN BE ENLARGED WITH A CLICK, OR TWO IF REQUIRED.
Whilst not exactly sunny, the sky did brighten somewhat this morning, whilst I wandered around the garden, particularly pleased to see that all the camellias and daffodils had survived the recent inclement weather.
Among other tasks today, using his pressure washer, Aaron cleaned much of the winter’s mould from the decking and garden chairs. As usual, I gave him an A4 print of this photograph.
Jackie spent much of the morning preparing her first ever lamb biriani. This was made with four lumps of neck fillet and two leg steaks totalling 800 grams in weight.
With her sharp knife close enough to her fingers to frighten the life out of me, she cut the meat into manageable pieces.
Next she laid out basmati rice, ground almonds, ground ginger, Knorr lamb stock cube, tikka paste, mushrooms, garlic, onions, Greek yoghurt, salt, pepper, milk, and olive oil.
While pre-cooking the lamb in a pressure cooker,
the onions, mushrooms, and garlic were all sliced quite small.
Jackie crushes the garlic with the flat of a knife before
chopping it up.
Onions, mushrooms, and garlic are fried together.
The pre-cooked meat, ground almonds and ginger, and tikka paste with a little oil are mixed with stock from the pre-cooked lamb,
and stirred over the heat.
Any natural yoghurt is then added.
Meanwhile, basmati rice is boiled before adding pinches of saffron and a little milk.
An egg is boiled hard. This; the saffron rice; the meat; and the onions, mushrooms and garlic are all set aside until the final stages.
The Culinary Queen took the bare bones of this from a magazine in the waiting room outside the x-ray department of Lymington Hospital whilst I was being twisted about and photographed. She wrote them on a Feedback form. Naturally she added her own stamp.
Here is her list of ingredients
and a description of the method.
Finally, having blended the rice with the onion mixture and the meat, and garnished the whole with boiled egg, cucumber, and tomato, this is what Jackie served up for dinner this evening. Mixed fruit crumble and custard was our dessert. The creator drank Hoegaarden, and I drank 16 Little Pigs 2016.