Alex Lowe Year 9

For our Cook, Eat, Repeat task, during remote learning in Home Economics, I made my family a marinated lamb roast with duck-fat and butter roast potatoes, corn on the cob, broccoli and carrots.

To make the marinade for the lamb I finely chopped rosemary and added that to a mix of mint sauce, soy sauce, mustard and brown sugar. I marinated the lamb for a while before roasting it. For the roast potatoes, I boiled the potatoes first, then I drained the hot water out, shook the potatoes in the pan (to make them fluffy on the outside), then added some duck-fat, butter, flour and salt, and shook them again. I then roasted them in the oven. This made the roast potatoes really soft on the inside, and nice and crispy on the outside.

For dessert I made pavlova and double chocolate brownies. For the pavlova I learnt that it was really important to beat the egg whites with sugar for a long time for it to be fluffy like marshmallow and not be gritty.

I enjoyed making the marinade for the lamb as I like combining flavours together to make new delicious flavours. I also enjoyed beating the pavlova – although it took a while! My favourite part was eating the dinner and dessert with my family.