Join me as I prepare a delicious slow-cooked lamb roast and test my gluten-free sourdough starter using wheat flour for the first time!
Discovering Delicious Flavor with Tender Lamb and Gluten-Free Baking Adventures
Cooking a “slow” cooked lamb roast can be a delightful experience, especially when utilizing a pressure cooker, which significantly reduces cooking time. With this method, a delicious roast with vegetable sides can be ready in about 30 minutes. Additionally, this approach yields approximately 2 liters of stock, perfect for freezing and using later in soups, ensuring that nothing goes to waste. This efficient cooking technique showcases how one can enjoy a hearty meal without spending hours in the kitchen.
In the realm of gluten-free baking, testing a sourdough starter with organic wheat flour opens up new possibilities. By experimenting with ingredients like brown sugar, cinnamon, and seasonal fruits such as apples and plums, one can create delightful buns that push the boundaries of gluten-free cooking. This approach emphasizes the idea of cooking intuitively, relying on the contents of the pantry and fridge rather than strict recipes. Such flexibility allows for creativity in the kitchen, making meal preparation both enjoyable and accessible.
From Tender Lamb to Tangy Bread: A Culinary Adventure of Flavors and Textures!
Hi my name is Tanya and welcome to utility Jane today I’m cooking lamb in the pressure cooker a side salad with some veg this looks delicious it was delicious and experimenting with gluten yes I am gluten-free but to learn about uh sourdough I am going to practice with some wheat flour and I’m going to make some buns I went and bought a kilo of.
Flour because I wanted to see the difference in and how it reacts with sourdough my sourdough Journey started with gluten-free so I want to figure out what it’s like to cook with wheat flour and sourer and this is what I was so amazed this is what I have I mixed up some bun recipe I just changed my gluten-free.
Recipe and used wheat flour exactly the same as what I would with my gluten-free flour and this is what I came up with it was uh forgiving I can’t explain it any other way but this was an experiment for me just to see what it was like but I cannot eat gluten this has changed with my age this was sticky it was going.
Everywhere I it was crazy but the dough came out amazing so this half I’m going to fill with apple and stewed plum which is delicious this is amazing look at this this is with my gluten-free sourdough stter I was quite amazed at how it came out it was very sticky I had to use wet hands to control it but it came out.
Great I wish I could have ate more the other one I couldn’t get to seal together but this one sealed up really well like I said this is an experiment for me to figure out uh gluten free cooking so when I watch people cooking with sourdough I know the difference and I can vary it for gluten-free going to make some powdered.
Sugar so I can make up some vanilla icing just quickly whip that up I’ve put them both in the oven and they are cooking and it exploded but here I am I’m going to taste it this is wheat flour it looks fantastic and here’s the one with the plum and apple it has come out.
Magnificent so so happy is just great I tasted this I did not feel well the next day but it was worth learning the difference in and what you can learn from cooking with it okay experiment’s over I going to cook these lamb roasts in the pressure cooker while making some lamb stock which is what I’ll have at the end I am going to.
Sear these lamb roast get a bit of Browning on the outside and then I will take them out and cut up some vegetables so that they can go back in with a little bit of water and I will end up with with stock at the end this is what I love doing you know I could put them in the oven and it.
Would take so much longer these cooked very very fast in the pressure cooker I cook a lot of meat in the pressure cooker now lots of roasts they come out so beautiful not dry you know they’re delicious and cooked within you know 20 minutes and I then have stock at the end that I can use to make a gravy um I could use the juices just to make gravy.
But then I can add a few more vegetables to it and put it back on and pressure cook it again okay we got now they’re all seed I’m sorry about the camera movement my tripod is on the stove so every time I move the stove or put something down it’s it moves okay so I’ve got lots of carrots just cut up roughly some.
Onion a bunch of celery I got up froze I got raced out and got some Rosemary I’ve got some garlic and I’m going to give that a good toss around and that’s going to be the bed where they pressure cook on the roast back in add a little bit of water that comes.
Up around to the top of the vegetables get the pressure cooker on high put the lid on and get it up to pressure I’m going to cut up some vegetables put on the side just some boil some potatoes up some broccoli at the moment broccoli is such a good price we are eating it until we are sick of it and then I’m going to make up a little side salad my favorite.
Side salad is some red cabbage or purple cabbage and it could be green it doesn’t have to be purple and some of my chard lots of color lots of vitamins lots of beautiful beautiful flavor so we’re going to finally chop the chard so I’ve got grated carrot uh chopped purple cabbage or red cabbage and some chard in in this bowl I’m going to mix it around.
Look at the color nothing better now this is my quick yogurt dressing Greek yogurt I use lactose free just because it’s easier on me and I have some apple cider vinegar just a little dash of that some olive oil some mustard some seasoned salt some pepper some salt and I give that a good mix around now you can add some.
Sweetener to it you could add honey sometimes I add honey it just depends what I’m having it with sometimes I add maple syrup sometimes I add chili you know not have the mustard anyway the potatoes are cooked I add some butter because I’m going to roughly Mash I don’t like a runny Mash I just like a more chunky Mash with the skin on.
Nothing is wasted it’s all delicious they’re very new potatoes and I’m going to let the steam out that time that I’ve made those other things the lamb roast is done these are cooked that’s no time so I’ve got the lamb Ro out I’m adding some more water to the vegetables and the herbs and I’m going to put that on and steam it again going.
To chop up this lamb roast and this is dinner in oh 40 minutes 30 minutes it’s quick quick easy so we’re going to Dish up I’ve got some mashed potato steamed broccoli because I put that in and steamed above the potatoes while they were cooking got some lamb roast a little bowl of side salad with my yogurt dressing this is.
Healthy this is rustic this is filling and it is full of such good food and there is my stock I’m going to strain that off and then that can sit there and cool and I can bag that up and have that in the freezer for when for winter when I want to make soups that’s what through the warmer times and leading up to Winter I love to get lots.
Of stock made it’s quick and simple and that is all for today thank you for hanging out with me I am so appreciated of your company and I hope to see you in the next one bye for now
