15hr slow cooked lamb flap

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I saw diced lamb flap at the supermarket the other day. Lamb flap is belly, or sometimes called breast. It’s not a cut of meat I see very often—lamb comes in leg, shank or shoulder, occasionally neck fillet. Looks very much like any other belly cut—layers of meat and fat with some bones. Cheaper than shank and looks perfect for braising.

I used the standard braising method and ingredients. Brown the meat, remove. Sweat mirepoix in browning juices, return meat to pan. Add chopped tomatoes, red wine and seasoning. I splashed out and got fresh rosemary this time.

Instead of braising for 3hrs in the oven, I used my dad’s thermal pot. This is a device that is made up of an inner cooking pot and an outer insulated container. The idea is a vacuum is created around the cooking pot, keeping it hot and the food slow cooking for a long time. Apart from the initial heating no other energy source is needed. A good video demo by one of the manufacturers showing how to cook lamb shanks:

I brought everything to a rolling boil for 20mins. Then it was simply a matter of leaving the stew overnight, total around 15hrs. It was still hot when I took it out, apparently the food can be kept at around 60˚C for 12hrs. I returned it to the hob, brought it to boiling for about 10mins to reduce the gravy a little. Cooking in a sealed device meant no evaporation.

Served the braised lamb flap with grilled okra and rosemary flatbread. Everything homemade and economical. Success all round. 

#57 new recipe: rosemary flatbread

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Tasks #49-58 of 101 in 1001 are 10 new recipes. This is #9, and the first bread recipe.

I’ve been baking since I was 11 or 12, but I can count on the fingers of one hand the number of times I’ve made bread. I’ve been watching too many GBBO and masterchef episodes and I want to have a bread recipe I can master and keep in my back pocket. This is based on a jamie recipe.

500g strong bread flour
15g (or 1.5 packet) yeast
1/2 tbsp salt
1tbsp sugar
300ml water

Mix the dry ingredients with about half the water, add more water to get to a sticky consistency. Knead until a silky, elastic dough is formed. Leave in a covered bowl for 30mins to prove, until doubled in size.

Knock the air out and knead a little more. Tear off chunks of the dough, add fresh rosemary leaves and roll into small balls. Pat between palms into flat shapes about 0.5cm thick.

Pan fry in olive oil until golden. Sprinkle sea salt and drizzle rosemary & oil.

I’m very pleased with the results. A little yeasty, I think I added too much yeast. They fluffed up nicely during cooking and had a wonderful golden brown colour. Slightly crunchy on the outside and chewy on the inside. I’ll definitely make them again.