11, but as our hens have only just started laying the eggs are very small compared to supermarket eggs. Probably equivalent to about 7/8 normal sized eggs.
Aye, Needs a bit of Lizzie Barrett "Browning" to retain the rich flavour. #askrobertcarrier ... wannabee chefs may like to read about his interesting life. https://en.wikipedia.org/wiki/Robert_Carrier_(chef) https://www.poetryfoundation.org/poets/elizabeth-barrett-browning please log in to view this image https://upload.wikimedia.org/wikipe...g/330px-Tomb_-_Elizabeth_Barrett_Browning.jpg
Clue is in the name/design of the pot. Start a casserole off on the top to get caramelisation started, deglaze with liquid and cook out in the oven.
Tomorrow’s chicken gyros prepped. Chicken tenderised, marinade hand crushed in pestle and mortar. First time trying this looking forward to the outcome.
Did you tenderise with buttermilk, Bob? If not, you might want to give it a go next time, works really well.
Buttermilk is the marinade and tenderis the chicken due to the acidity. Just had a little google about it. Wouldn’t work here because the gyros has its own marinade that makes it what it is, a fair amount of fresh lemon juice and crushed fresh garlic in it though so should hopefully have a similar effect.
Definitely - the acid in pure lemon juice starts the cooking process; Latin Americans make a dish called Ceviche from raw fish/squid etc, I tried it a few years ago in a Mexican restaurant in Lincoln, was really tasty.
It turned out dead well, some lessons learned though. Next time I’d wrap in foil to start with then remove for final 15 minutes, I’d also cook it in a deep tray so it’s swimming in all the juices then put it up on a rack for the last 15 minutes. I just cooked it open on a rack from the start and the outside got too dry so I lost a fair bit, good job I cooked about twice as much as was needed Served on a bed of Turkish style fried rice with flatbreads.
