With a bit of forward planning this butterflied leg of lamb is a delicious, unfussy way of making the most of a barbecue. The meat needs to sit in a marinade for a few hours - hopefully for at least 4 hours - hence the planning. Once it goes on to the hot barbecue it is cooked in about 30 minutes. I usually do the marinade around lunch time if it is for an evening meal.
Thursday, August 19, 2010
Leg of Lamb on the Barbecue
With a bit of forward planning this butterflied leg of lamb is a delicious, unfussy way of making the most of a barbecue. The meat needs to sit in a marinade for a few hours - hopefully for at least 4 hours - hence the planning. Once it goes on to the hot barbecue it is cooked in about 30 minutes. I usually do the marinade around lunch time if it is for an evening meal.
Wednesday, March 31, 2010
Boned shoulder of lamb roasted on white beans & thyme
Tuesday, March 30, 2010
Parmigiano melenzani (aubergine & parmesan)
Although Parmigiano melenzani translates as parmesan aubergine (egg plant) the other ingredients, mozzarella and tomato sauce, are layered with the aubergine and as dominant as the parmesan which is used to top the whole thing off.
Monday, March 15, 2010
Watercress Soup
Sunday, February 28, 2010
Ragu for Pasta
Saturday, January 23, 2010
Crumbed Lamb Cutlets
Sunday, January 10, 2010
Red Peppers filled with Feta & Tomatoes with anchovy opition
Here I am again. It has been a while but it has been that busy holiday season and I feel sure you do no want a Christmas Cake recipe (although I do have a really great one which is very simple) or indeed other holiday fare which is what I seem to have been doing. All back to normal now although I am in New Zealand where all the summer produce is at its very, very best.
Sunday, December 6, 2009
Autumn Salad of Rocket (arugula) and Butternut
Yes, it is butternut again but it is autumn here, they are in season and I love them and this is a really great salad. This salad works on its own for lunch, as a starter or for a meal serve it with some unadorned meat such as really good sausages or lamb cutlets.
Tuesday, November 24, 2009
Raspberry almost instant "ice cream"
Monday, November 9, 2009
Camembert Stuffed Chicken with Braised Fennel
This roast chicken is the result of a long weekend of excess on a beach in New South Wales. It was Sunday night, little in the fridge and little inclination to cook so we decided to stuff the remaining camembert into the chicken and roast it. We thought the result was delicious and I have been cooking it ever since. I believe there are versions of a camembert chicken around but this is, to my mind, the easiest and probably the tastiest.
Monday, November 2, 2009
Chilli for Halloween (or anytime)
Tuesday, October 27, 2009
Roast Vegetables with (or without) Sausages
This dish is basically roast vegetable with sausages stuck on the top. If you chose the vegetarian option (no sausages) just follow the cooking method for the vegetables. The roast vegetables make a great side dish for lamb.
I use pork chipolata sausages, which are all meat for this but any good quality sausage, high meat content and no or little filler, (breadcrumb, rusk etc) will work.
Cous cous goes great with this as the vegetables are rather juicy.
2 sweet red peppers
2 red onions
3 cloves of garlic
2 courgettes (zucchini)
2 medium tomatoes or handful of cherry tomatoes
fresh basil
chilli flakes
Salt and pepper
Sausages (as many as you think you’ll eat)
Corn oil
An hour and a half before dinner
Heat the oven to 200 C (400 F Gas 6)
Cut the peppers in half and remove the seeds and whitish membrane. Cut into slices. I usually do this from top to bottom but it is not important.
Peel the onions, cut them in half and then slice them finely.
Top and tail the courgettes and cut crosswise into slices about the width of your little finger.
Put all of these into an oven dish, sprinkle the oil over them and give a good stir. Add about a teaspoon of salt and a really good grind of pepper. Finish the lot off with a generous shake of chilli flakes (more if you like it hot)
Put all of this into the oven and cook for 30 minutes.
45 minutes before dinner
Heat a little oil- about a tablespoon, in a frying pan and brown the sausages on all sides – turning as you go. This will only take a couple of minutes. Place the sausages on top of the roasting vegetables and return the dish to the oven.
30 minutes before dinner
Chop up the tomatoes by removing the core , halving and cutting into chunks. Push the tomatoes into the vegetables around the sausages. Do the same with the basil leaves. Put the dish back into the oven.
10 minutes before dinner
Boil water and prepare the cous cous as per the instructions on the packet.
Sunday, October 18, 2009
Butternut Pasta
This week we got our first hints of autumn- a morning chill and bright clear days.