A couple of weeks ago we had the opportunity to cook a suckling lamb from Meredith Dairy and I wanted to do it in the wood oven. Lamb of this age is very delicate and does not have a lot of fat as it’s so young. The skin comes up a treat in a masonry oven. In order to keep the meat moist inside and the skin crisp I had to reach for the gun. A big surgical syringe is an extremely useful tool in the kitchen to baste from the inside.
It can also be used to sneak a few flavours into places that are hard to reach.
Try a warm chocolate and cardamom sauce injected into a freshly baked brioche?
A few delicate jabs of lime essence into a coconut custard?
Or a little truffle emulsion into a few turkey livers before slow cooking?
How about a little shot of Madeira into a beef rib while it’s resting?
Or a hit of goose fat into that home made sausage.
Garlic oil spiked into the spuds before roasting?
Why not disperse a little liquid fresh truffle essence under the skin of that roast chook as it comes out of the oven?
Any suggestions? Please keep it clean.
You would be right in thinking I have a one track mind at the moment, yes its black smelly and another kilo was unearthed today.