Just because its been snowing outside and your bones are
shivering to an ill planned tap dance mess, doesn't mean we should say no to
all the things that remind you of summer. There is nothing better than toasting
yourself under a giant rug with a tub of ice cream (thank god we're over
January and all the promise of healthy eating) when its freezing outside, or,
when I'm out in HK, cooling down with a sweet condensed milk hot tea. Barbecues
and grilling also works to this rule - it shouldn't just be synonymous with
summer BBQ's and rooftop parties (ha, like I actually go to rooftop parties).
Northern China's cuisine is amazing. Full of flavour and
spice, it sometimes borders on the spice palates of middle eastern dishes and
aromas. These lamb skewers are perfect for a winter salad or with a shovel
sized portion of saucy noodles. For now, I've put this dish with a buttermilk
ranch to give it a smack of cooling freshness to the spice of the lamb. I've
been trying to cut down on carbs recently (a phase, I'm sure) so actually the
skewers were alternated with aubergine to give a bit more variety and so you
can actually just eat these as is and without a bowl of rice (a phase, let me
repeat).
The secret to this is in the marinating and the cut of meat
you choose. The longer the marinate time, the better. The fattier the meat, the
better. In some restaurants, skewers of lamb are alternated with chunks of fat
that melt in your mouth. As much as that appeals, it sort of cancels out being
any kind of good with the no carbs thing... but if you use lamb shoulder, it's
a nice in between. In Hong Kong, lamb is a real treat - it's not used much in
cooking as its not readily available, unless you're willing to fork out for
some New Zealand expensive exports. So, something a little different out the
normal HK diner repertoire for you all.
This week I've been out in Morzine skiing - wonderful snow
and my one week of heavenly cheese and big dinners wonderfully cooked by chalet
hosts Dot and Chris from Mountain Spaces. Their skill in cooking for 15 idiots
a hot breakkie, afternoon cake and then a 4 course meal every day was
astounding. I'm still salivating over the thought of the chocolate cake, confit
de canard and the mountain of dauphinoise the group inhaled (not to mention unlimited
wines). One night there were Asian chicken skewers...and I had to admit, I was
a little doubtful I'd put my judgemental Asian food blogger hat on..but it was
amazing. And it made me remember I had never written this bad boy recipe up for
lamb skewers. It must be done!
