Post by peterwd on Mar 30, 2018 11:45:17 GMT
Good morning all, I thought I would post some images and text about my oven's biggest test so far ...
I am cooking a Portuguese mountain dish called 'chanfana' which is basically goat slow cooked in red wine. The goat has been sitting in red wine with garlic, bay and paprika for two days and then goes into clay pots in the oven for about 6-7 hours, removing the lids for the last part.
The reason there is such a large quantity is that I am cooking it for our village social club lunch tomorrow, for 35 people. I'll take it out tonight, warm up the oven again tomorrow morning and reheat it all before carrying across to the club for lunch. The locals are a little wary that me, a foreigner, is cooking it, but I have done it many times and been told that it is above par.
Bom apetite everyone
I am cooking a Portuguese mountain dish called 'chanfana' which is basically goat slow cooked in red wine. The goat has been sitting in red wine with garlic, bay and paprika for two days and then goes into clay pots in the oven for about 6-7 hours, removing the lids for the last part.
The reason there is such a large quantity is that I am cooking it for our village social club lunch tomorrow, for 35 people. I'll take it out tonight, warm up the oven again tomorrow morning and reheat it all before carrying across to the club for lunch. The locals are a little wary that me, a foreigner, is cooking it, but I have done it many times and been told that it is above par.
Bom apetite everyone
