It’s once again an Australia Time Friday! It’s FRIDAY!!!!
Tonight we had the lamb / spuds dish I’ve described before. I changed a few things this time and I think it was an improvement.
Into a large cast iron skillet (a 12 incher I think, a 10 [or 25 cm] will be too small. Put one medium onion, chopped. (What size is a “medium” onion, anyway? I don’t seem them in bins at the grocer with “Small, medium, large” labels…) and about an equal volume of chopped mushrooms. I like chunky stuff, so my bits were about 1 x 3 cm. With about 2 tbs of butter and a good swizzle of olive oil in the pan, sautee until about 3/4 done.
Then break up a pound (500 gm) of Lamb mince (burger) into walnut sized bits (really anything from 2 cm to a couple of inches) and deposit them in the pan. Continue to saute / simmer on medium until the lamb is cooked through and the onions / mushrooms are browned a little.
At that point, I used 2 boxes of Betty Crocker Au Gratin potato stuff. (It makes a LOT so you could use one box, 1/2 pound of lamb, and 1/2 onion, I suppose, but the leftovers are really nice ;-)
For these, you put 2 cups (per box) of hot water in a pot or bowl ( I used a 1 qt. Pyrex measuring cup) and dump in the sauce powder packet. I did NOT add the 2 Tbs butter it calls for on the box, figuring it, and lamb fat, were already in the pan. I used Goat Milk which no doubt gives it a more authentic all wool bearers flavor ;-) but you add 1/2 cup of milk, and mix / whisk it all together. I then dump in the dried potato bits (breaking off and removing any black spots) and then that gets a stir.
Now the only tricky bit is cold water on hot cast iron causes it to break. Make sure the mix is hot. SLOWLY start drizzling it into and over bits of the stuff in the pan. It will sizzle a bit but it also brings the pan temperature down from frying / browning to simmer / boil fairly easily. Do this again for the 2nd box.
At this point I do a sprinkle of salt and pepper (as you like it) then the whole thing gets a stir and when back at the simmer goes into a 350 F oven for 25 minutes. Then it comes out of the oven and sits on the stove cooling a bit while you make the salad, vegetables, whatever.
It’s very nice. Spuds slices and lamb crumbles in a mushroom cheesy gravy. Yum!
Tonight’s wine is Lindeman’s Chardonnay. I was astounded to find this for $3 / bottle at Trader Joes. IF you are a chardonnay snob you will likely find it a bit weak and not “crispy tart” enough. As most high end fru fru Chardonnay makes my salivary glands hurt and my eyes get big from way too much “tart” and “crisp” and not enough “I want to drink this”, I find this wine a gem. Yes, it has very nice chardonnay flavor and character, but you are not driven to tears with each sip nor does your mouth feel like you sucked on a stick of alum. It is a very drinkable and pleasant chardonnay. This one says “Bin 69” (whatever that means…) and has 2019 on the label.
From South Eastern Australia. Yellow / gold screw cap and pictures of what look like golden marigolds on the lable. I’d read what it says on the back about “notes” and “spice” or whatever… but seeing it was so cheap (then again, it must compete with “2 Buck Chuck” at Trader Joe’s..) I bought 2 bottles yesterday. Unfortunately, now only about 2 glasses remain (one bottle meeting an end yesterday…) and I can’t read the mice type on the back of the bottle save I turn up the lights and find reading glasses…
But let’s just say “I’m buying more”. Even if white with lamb is Deplorable ;-)
I’ve ignored the “other news” for the last few days. Pretty much The World is on hold until we find out who is in the White House.