"Jeßus" wrote:
>
> Currently cooking at 8AM, a large lamb breast, browning in the Dutch
> oven. I'll probably splash on some balsamic vinegar once almost done
> and let it caramelise.
>
> Next I'll remove the breast and brown some large diced potatoes, some
> carrots, onion, garlic, leek and capsicum (I have a few veggies that
> need using, not quite my usual combination.) Back in with the breast,
> plus some celery, frozen peas, fresh thyme and chicken stock.
> Tasmanian pepper berries and salt... maybe some lemon zest. Then let
> it slow cook all day on the fire.
>
> Sort of a braise I suppose you could call it.

Sounds very good. I love lamb but don't do it often. Pretty expensive
here.

I made another cottage pie last night and it was one of the better
ones. Ground beast fried with lots of onions and some Worcestershire
sauce. Drained and put into casserole dish. On top of that, I put corn
and green beans. Then added some beef gravy...butter, flour, then beef
broth and a bit of bullion to enhance the flavor. Topped with mashed
potatoes. It turned out very good.