tag:blogger.com,1999:blog-18071407.post3080378346775635615..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Le gigot d'agneau annuelKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-18071407.post-62033110715102260192015-11-29T06:59:14.800+01:002015-11-29T06:59:14.800+01:00That sounds delicious. You know how much I like bl...That sounds delicious. You know how much I like black-eyed peas, which are typically U.S. Southern (and also African and Portuguese/Brazilian). If you are adding canned beans to the greens, you just need to put them in early enough so that they will be thoroughly heated up. I'm going to add some <i>flageolet</i> beans and some diced up lamb to my collard greens in tomato sauce for our lunch today. Your mixture of greens sounds delicious. Chard, turnip greens, or even cauliflower leaves would be good in the mixture. Mixed greens are also a very common dish in the U.S. South.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-77885012966323776882015-11-29T04:55:16.522+01:002015-11-29T04:55:16.522+01:00Oh my, that looks good! Lamb is my favorite meat.Oh my, that looks good! Lamb is my favorite meat.chrissouphttps://www.blogger.com/profile/00398602853402174732noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88829222365452516562015-11-28T23:27:29.494+01:002015-11-28T23:27:29.494+01:00We now have a slow cooker full of the wonderful st...We now have a slow cooker full of the wonderful stuff...<br />used Black-eyes....<br />an end of a hot chorizo...<br />whole cumin seed rather than ground...<br />no red wine vinegar open... so used white....<br />and red Chinon wine instead of the white....<br />otherwise as per recipe.<br />Used our own paprika and a large poblano "Meek & Mild" that was almost ripe... again our own.<br />The leaf was a mix of collard, Red Russian kale, Black Tuscan kale and some frost hit leaves of the Purple Sprouting brocolli...<br />saves letting them rot in place.<br />It was as wonderful as your picture looked.... <br />and it will be made frequently over the winter....<br />possibly, occasionally resembling your method.<br /><br /><br />One query... your recipe didn't say when to add the chickpeas...<br />so I added the Black-eyes at the one hour in mark.... <br />they were pre-cooked in a jar.... so just like the chickpeas from a tin.<br />Seemed to be fine...Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-49123778662205950042015-11-28T20:17:37.577+01:002015-11-28T20:17:37.577+01:00I have never eaten the leg of leg/. I think is a t...I have never eaten the leg of leg/. I think is a tasty meatGosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-83115339712194180852015-11-28T18:23:41.507+01:002015-11-28T18:23:41.507+01:00Oh god, not labrador, lamb...I'm still on my f...Oh god, not labrador, lamb...I'm still on my first coffee this morning, lol.Diogenesnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-56701443815883851102015-11-28T18:22:02.676+01:002015-11-28T18:22:02.676+01:00Pulled lab barbeque...I've never had it. It s...Pulled lab barbeque...I've never had it. It sounds wonderful.<br /><br />The other version that sounded appealing was the cold lamb with homemade mayo. Back in the 60s, when I was a kid, lamb always meant a side of mint jelly in the states, lol.Diogenesnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-81872788544761788792015-11-28T16:28:44.843+01:002015-11-28T16:28:44.843+01:00Well that sure is more than our Thanksgiving turke...Well that sure is more than our Thanksgiving turkey.....on sale for $0.58/pound......Lynnhttps://www.blogger.com/profile/17638031212346458820noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-6879799778659812132015-11-28T15:32:46.571+01:002015-11-28T15:32:46.571+01:00This all sounds wonderful. I love lamb, but as the...This all sounds wonderful. I love lamb, but as there are only two of us here and I'm the only one who eats meat, I don't get it anymore. I used to buy a spring lamb from a local farmer and split it with my daughter, but no more. But lamb chops are delicious!<br />My mother always made curried lamb with rice and peas with the leftovers, and I used to do that too. It's also very good and rather different from the gigot.Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-54079621646627854532015-11-28T15:11:56.736+01:002015-11-28T15:11:56.736+01:00Lewis loves lamb also! He's probably never tas...Lewis loves lamb also! He's probably never tasted one like you had.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-91610021257789122172015-11-28T13:15:12.750+01:002015-11-28T13:15:12.750+01:00That's a deal. I can't wait!That's a deal. I can't wait!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-57650066137773587882015-11-28T12:40:59.397+01:002015-11-28T12:40:59.397+01:00Thinking about hash...
some twenty or so years ba...Thinking about hash... <br />some twenty or so years back, one of the corned beef companies...<br />can't remember which... <br />but it was a well known household name... in the ilk of Fray Bentos...<br />suddenly started to do tins of corned lamb... <br />it was very nice and a more flavoursome alternative...<br />then, after about two years... <br />it vanished off the shelves... <br />never to be seen again!<br />Shame!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-6191149965418267842015-11-28T12:32:08.004+01:002015-11-28T12:32:08.004+01:00Double tareversuch!!!Double tareversuch!!!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-54493860827930966202015-11-28T11:55:15.178+01:002015-11-28T11:55:15.178+01:00The next time you come to Saint-Aignan, we'll ...The next time you come to Saint-Aignan, we'll have to roast a gigot d'agneau in the oven.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-810598984286200072015-11-28T11:41:54.879+01:002015-11-28T11:41:54.879+01:00Wish I were there! In my opinion, lamb is la reine...Wish I were there! In my opinion, lamb is <i>la reine des viandes</i>.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-42556876654513728972015-11-28T09:09:35.680+01:002015-11-28T09:09:35.680+01:00All that sounds really good. I'll have to try ...All that sounds really good. I'll have to try that stew using some of my tomato-braised collard greens.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-57595776868280668982015-11-28T09:08:43.248+01:002015-11-28T09:08:43.248+01:00We get frozen (or previously frozen and sold thawe...We get frozen (or previously frozen and sold thawed) Australia or New Zealand lamb legs for 6 to 12 euros per kilo, according to the season. I buy them and use them for making spicy Kentucky-style pulled lamb barbecue or a slow-cooked seven-hour leg of lamb, among other things. The French lamb is really a luxury product, for special occasions, and meant to be simply roasted and served rare.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8453682202637023812015-11-28T09:01:36.128+01:002015-11-28T09:01:36.128+01:00Tim, I posted this recipe not much more than a mon...Tim, I posted <a href="http://ckenb.blogspot.fr/2015/10/collard-greens-and-tomatoes-we-grew-them.html" rel="nofollow">this recipe</a> not much more than a month ago. It does include chickpeas and it's delicious. <i>Lardons</i> are optional.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2583925071986710132015-11-28T08:57:49.945+01:002015-11-28T08:57:49.945+01:00We have lamb every Thanksgiving and love the lefto...We have lamb every Thanksgiving and love the leftovers. Lamb hash is delicious, as is lamb stew made with very tart little apples, pearl onions and spinach or kale. The lamb is probably not of the quality yours would be, but still tastyThe Crankyhttps://www.blogger.com/profile/11482237436135513483noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-74566239284795999292015-11-28T08:45:07.660+01:002015-11-28T08:45:07.660+01:00€18.50 = AU$27 We pay about $10 per kilo for a leg...€18.50 = AU$27 We pay about $10 per kilo for a leg of lamb when on special but I am sure it would not be of the same quality as yours. While it was very expensive, the taste and tenderness of English lamb loin chops was amazing, and I guess they cost quite a lot but I can't remember the price. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-71911388152797420042015-11-28T08:04:57.734+01:002015-11-28T08:04:57.734+01:00That'll be Welsh lamb from the UK... good stuf...That'll be Welsh lamb from the UK... good stuff...<br />but, having tried reasonably local French lamb...<br />I'm like you... French every time... <br />well worth the little extra cash.<br />Better flavour and more tender...<br />The un-countried one could have been eastern EU...<br />or, worse still... thawed out New Zealand lamb... priced up!<br /><br />But your collard greens and tomatoes looks very nice, too...<br />it appears to have some chickpeas lurking in there...<br />pointer to recipe please... we can have some with our lamb chops this evening.<br />Tareversuch!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.com