Below you'll find a list of all posts that have been tagged as “Lamb”
(Update: For VDP No. 5, click here) Coronavirus Lockdown With most of us in self-isolation or even total lockdown, a VDP (virtual dinner party) is one way to catch up with friends and to continue to test your cooking skills. We have now had a few VDPs. Here is the link to the first of those: Virtual Dinner Party No. …
(Update: For VDP No. 3, click here) Coronavirus Lockdown With most of us in self-isolation or even total lockdown, a VDP (virtual dinner party) is one way to catch up with friends and to continue to test your cooking skills. A week ago we held our first such event, and you can read about it here: Virtual Dinner Party No. …
This post about banh mi is a continuation from Hoi An: The Food! A ‘sandwich’ that is distinctly Vietnamese Later in this post we will give our method for making a banh mi (pronounced ‘barn mee’) that is truly yummy and clearly in the Vietnamese style. It isn’t a traditional recipe, but it encapsulates the key characteristics from our …
Lamb Leg Roasted in Chutney Slow-cooked lamb recipes are everywhere, with many celebrity chefs publishing their own version. Their recipes sound exotic and magical, offering special results; and generally they do. However, you don’t need an exotic recipe to produce a wonderful result. Try this surprise method then experiment with your own versions. Don’t be surprised if this is up …
This post follows on from: Torres del Paine Calafate and El Calafate The Calafate berry is symbolic to Patagonia, being indigenous to the region. Around a metre tall, the bushy plants produce edible berries that look a little like blueberries and have a taste that some describe as hinting of black currant, mulberry and/or blackberry. You will find them in …
Shepherd’s Pie – The history Our friend Alistair obtained this recipe in 1973 when he and Alessina stayed at the Salvation Army’s People’s Palace, Melbourne. He was told it was based on the Salvation Army’s 1914 traditional Australian winter recipe. The two had arrived in Australia by ship from Canada and the “Palace” had been recommended to them by a …
How to use up those almost finished bottles and jars of jams, chutneys, etc., that clutter the fridge? Lamb can be the answer – it is possibly the most robust of all the meats! An acquaintance once told me about a method for cooking a whole leg of lamb smothered in a bottle of …… More on that in a …
