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Post by Gus65 on Jan 1, 2015 12:55:27 GMT 10
Thinking about doing a Moroccan slow roasted lamb leg in the ProQ at 105 - 115C for several hours and having it with a roast pumpkin & sweet potato salad with baby spinach, rocket and pine nuts.
Was planning on putting the sweet potato in for the same time and giving the pumpkin about 2 hours.
Is it going to work? |
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Post by smokey on Jan 1, 2015 13:27:45 GMT 10
It will work but Personaly I don't care for smoked or low and slow veg that is in the open.
Id be looking at shielding them somehow such as in a baking tray with EVOO and flavours and foiled over.
The steaming action softens them up and infuses the flavour.
White Vinagar, EVOO and mixed herbs in with potatoes works well with lamb.
You could flash fry them in a pan at the end for colour if desired.
Cant help with timing but you can park them. Flash fry will reheat them if they become less then hot.
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Post by smokey on Jan 1, 2015 13:38:27 GMT 10
Take two, I misread your post.
That kind of salad requires the veg to be caremelised to sweeten them.
That needs a hot bake on a tray with oil, mixed herbs and a sprinkle of sugar.
Cut them smallish, about an inch square and watch they don't burn.
That salad is my missus sig dish and she does them in the oven on a metal pizza tray.
I don't think you will get the result in the pro q at 105C.
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Post by Gus65 on Jan 1, 2015 13:52:52 GMT 10
Thanks,
Thought as much. My wife does the salad really well so I wont change what already works.
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