For Christmas just passed, Mr RG and I received a rotisserie for our BBQ from our lovely friends L & A.
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| Mr RG sent me this pic as he finished setting up the BBQ |
We did a test run last week, using a tiny little two-person rolled lamb roast. This went well, and confident we could rotisserize with the best of them, we invited the gang over for dinner and a lamb feast. L & A came along, and so did our friends C & B who have just moved to Sydney from the Gold Coast, and Mr RG's friend W.
In preparation we hit up Costco and purchased two rolled shoulder lamb roasts, approx 2kg each. I was pleasantly surprised by the price - it was very affordable and we fed six hungry grown ups with plenty of leftovers for less than $40. Which is about how much you'd pay for a dozen lamb cutlets... which is only enough for Mr RG to fill up on!
To prepare the roasts, I cut little incisions all over, and stuff these with whole peeled cloves of garlic and little springs of rosemary (from the little garden on our balcony - more on that in a later post!). Then I rubbed our lambies all over with olive oil and seasoned with salt and pepper. Mr RG popped them on the rotisserie and we roasted them for approx 2 hours whilst we nibbled and gossiped with our guests. Here's what it looked like when it was done:
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| Mmmmm... lamb |
Mr RG carved up and we served our lamb with polenta fries, green beans, and a spinach, beetroot, goats cheese and walnut salad. All of which I failed to take pictures of. Y'all know I'm new to this blogging thing! Will take more pics next time.
The piece-de-resistance was the dessert - a coconut and cherry bombe alaska. Mr RG awoke on Saturday morning to me frantically rummaging through cupboards, separating eggs and faffing about trying to make icecream without an icecream maker (much easier than it sounds!).
I used a recipe that was in Masterchef magazine. Here's the
link for any cool kids that want to try it at home. As you can see it looks very fancy. And.... ummmm... very symmetrical and well balanced. Which was where my desert was a little bit lacking.
Overall though, I think this was a great recipe. If you don't have an icecream maker, you can just use an ordinary freezer. I popped the icecream and sorbet mix in two non stick bread tins in the freezer, and each half hour for about two hours, I took the mixture out and beat it with a balloon whisk. This breaks up the ice crystals and ensures the mixture stays smooth and creamy.
The best part was the finishing touch - the blowtorching of the meringue, which attracted many oooohs and ahhhhhs from our guests!
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| Mr RG finishing off the bombe. |
When we cut into the bombe the layers were mostly intact. They were a little bit smushed, but this could be attributed to my crappy cake cutting skills. I would recommend you have a tea towel to wipe the knife with in between each slice, so you can avoid the cherry sorbet staining the meringue and sponge cake.
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| The actual bombe alaska. Made with actual cherries. Yum! |
Following all the lamb and bombe we played some Kinnect sports before our guests had to head home. Mr RG and I cleaned up and then collapsed in a lovely food coma.
Regular Girl xx
