Dinner thread?

[Angus_A]

Grrr, bloody photo came out all blurry

You get the idea though haha, was one of the best roasts i've ever done.

[Rushy]

Grrr, bloody photo came out all blurry

You get the idea though haha, was one of the best roasts i've ever done.
Attachment 18405

Jeez you eat late Angus. You posted that at a quarter to mid night.

[Angus_A]

Jeez you eat late Angus. You posted that at a quarter to mid night.

We had a few beers after so i uploaded once everyone had left.

[kiwi39]

Grrr, bloody photo came out all blurry

You get the idea though haha, was one of the best roasts i've ever done.
Attachment 18405

Did you mix egg whites with the salt @Angus_A ??


Tim

[Angus_A]

Did you mix egg whites with the salt @Angus_A ??


Tim

It's a french salt crust so it's about 2 cups salt, an egg white and a cup of flour with just enough water to turn it into a workable paste. In my opinion it's superior the the spanish way of doing it because you have a much tighter seal and it's far less time consuming to remove once cooked (just cut long the edge and the whole top of the crust pulls off)

Made a sauce with some reduced beer, lemon juice, lemon zest, garlic, rosemary and peppercorns. Finished it with butter and strained it, came out really well considering i was kinda improvising :p