Meat
Meat had to endure a reputation as a decidedly subversive food for a long time in the House of the Raising Sons. All it takes is one vocal vego and meat's name is mud. Meat does not have a good name at all. Think about it. Do we ever use the word "meat" in a complimentary fashion? An idiot is a "meathead", a fool is a "silly sausage" or a "pork chop", Rubanesque people are derided as "meaty", pickup joints are "meat racks", strip joints are "flesh pots" . . . and so it goes on. Poor old meat! Oh well, you can't defame the dead. However, there is a lot to be said for meat. I always worried that my vegos were not getting the essential elements they needed from meat, and so over dosed them in compensatory mushrooms. There is something to be said for all that old "feed the man meat" business. Meat should be a part of our regular diet. We are omniverous and, let's face it, there are some wonderful things you can do with meat! Lamb pilafWho shows them how? Certainly, I was no role model for my pack. I am a failed guilt-wielder. The slightest suggestion that any one of them might not have borne the burden was always met with an indignant: "Are you trying to give me a guilt trip?" Children know even better than we that what they are supposed to have is love, support and endless endorsement. Guilt is bad for them. Making your kid feel bad is 'child abuse'. Any teenager will tell you that. But what about mums? There is no protective rule. Kids are within their rights to make us feel absolutely rotten. Which is how I felt on return from another holiday - just as soon as the gifts had been dispersed. So much for all the protective arrangements for my absence! The poor things. Even in their twenties they suffer without mum around. Do you know how difficult it is to remember which is rubbish night? How ghastly it is to live with a rampaging doberpuppy? And do you know how awful it is to have fried rice every night? Oh, crushing shame! I was feeling desperately guilty. How did lads growing up amid all the varied food of the House of the Raising Sons end up being unable to think of more than one dish to cook every night? They obviously needed to share in the cooking process. To that end, I sum moned number one to the kitchen to help with a new and interesting way he could deal with rice. A delicious lamb pilaf! As I chopped the onions, I set him to browning the meat. At the first sizzle, the phone rang. I took over with the meat. I finished the meat. I put on the onions. Took off the onions. Just as I was putting the dish in the oven, he came back-and announced he was going out. He really enjoyed the pilaf when he came home at 1 am. He said it was especially good reheated and that he hoped I would cook it again. | |
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Saute the lamb in margarine until lightly browned and then remove. Place onions in the same pan, add cinnamon and pepper & fry until tender. Then butter a casserole dish & layer with meat, rice, sultanas and onions. Sprinkle salt on top & pour on the stock. Cover and bake for about an hour at 180 C. Remove the cover & sprinkle with lemon juice & almonds. Bake for another 15 minutes & serve, sprinkled with parsley. |
1 KG LAMB, BONED AND DICED 4TBSPN MARGARINE 2 ONIONS, HALVED AND FINELY SLICED '/4TSPN GROUND CINNAMON l/2 TSPN GROUND BLACK PEPPER 2 CUPS UNCOOKED RICE 1 CUP (OR MORE) SULTANAS SALT TO TASTE 31/4 CUPS VEGETABLE OR BEEF STOCK l/4 CUP LEMON JUICE 3 TBSPN SLICED, TOASTED ALMONDS CHOPPED PARSLEY |