Notes for menu for tomorrow night with Z&G
Moro muslim mediterranean marinade butterfly lamb shoulder cooked on wood BBQ (aka MMMM lamb)
- Dill & broad bean pilav (will cook with some lamb stock from the deboned shoulder)
- Cauliflower, pine nuts, saffron and raisins
- Chickpea salad
- Yoghurt & zatar
- Mango buttermilk panna cotta
- Rice pudding with BBQ mango
All the main course recipes are from Moro book 1, mango buttermilk panna cotta will be my regular buttermilk panna cotta recipe with mango puree (2.5 leaves gelatine, 250ml double cream, 100g caster sugar, 1 vanilla pod, 250ml buttermilk)
Rice pudding will be Simon Hopkinson recipe from his famous book – slow cook for 4 hours with 1:10 ratio of rice to creamy milk!!
Dill and broad beans come from the garden!
Mangos are getting on for last of the season alphonso and kesar
Lamb will get cooked on a charcoal grill with some additional wood chips added for flavour – not decided what wood to use yet
Tonight – the night before: marinate the lamb, make the lamb stock, put chickpeas on to soak, make the buttermilk panna cotta and perhaps make the rice pudding too