We are big fans of anything delicious, quick and simple and this twist on a taco is the one thing we keep coming back to! It’s the new ‘San Choy Bow Kapow’ and is even more scrumptious that the first … Continue reading Herby Lamb & Macadamia Tacos
This is a weekend roast special to live for! Twice cooked lamb shoulder that falls apart and melts in the mouth … served with roasted seasonal vegetables. This recipe serves as many as you want … depends on how many … Continue reading Twice Cooked Lamb Shoulder
Rick Stein is a bit of a hero of mine. I love the way he simplifies food and uses quality produce to create divine yumminess on a plate! I’ve tweaked it ever so slightly … no sugar or salt 🙂 Ingredients: 100g finely grated fresh coconut 4 fat lemon grass stalks, bruised 50g piece tamarind pulp 3 tbsp coconut oil 3 x 5cm cinnamon stick pieces 3 star anise 6 cloves 12 green cardamom pods, lightly bruised 1.5kg lamb rump, cut into 5cm chunks 800ml coconut milk 8 kaffir lime leaves Spice paste: 10 dried red chillies 225g brown onions … Continue reading Rick Stein’s Beef Rendang – but I’ve used Lamb!
Thinly slice cold lamb Heat some olive oil in a pan Add lamb, juice of one pomegranate and one lime Handful of sliced fresh spinach Heat through Serve with the pomegranate seeds Oh wow – that was spontaneous deliciousness!! Continue reading Best Leftover Roast Lamb Quick Supper Ever!!
500 grams minced lamb 1 egg 1/3 can of chopped tomatoes (or you could use Passata) Finely chopped fresh herbs (I used a handful each of chives, parsley and thyme) Sprinkle of turmeric, plenty of ground black pepper and a dash of olive oil Gently mix together well and place in a loaf tin lined with baking paper Bake at 160-170oC for around 30-40 minutes I ate some for lunch and I have a large slice to take with me for work tomorrow … yummy! (You may need to play around with the ingredients to get the right consistency – … Continue reading Jane’s Simply Nourishing Lamb Loaf
500 grams minced lamb 3 eggs 1 onion 1/2 large or one small fennel bulb 1 leek 1/2 bunch fresh kale or spinach 1 teaspoon turmeric 1 teaspoon ground fennel Ground black pepper and/or chili to taste 1 1/2 teaspoons kelp powder or dulse flakes 4 tablespoons almond meal Blend all ingredients in a food processor (I find doing the vegetables and spices first works best) Gently press into a greased, lined loaf tin and sprinkle with olive oil and black sesame seeds and bake on 170oC for 1 hour. Wow, thanks Jenenne, this sounds amazing! Continue reading Jennene’s Fennel & Lamb Loaf
The village butcher in Walthamstow has THE best lamb – their gluten free chili lamb sausages are amazing. So I called by and they hand cut some pieces of lamb leg for a curry … this recipe feeds about six people. In a large saucepan gently fry two red onions in some coconut oil Add two-three tablespoons of red curry paste And 700g of cubed lamb and gently brown for about 10 minutes Add one cubed small butternut squash and one 400ml tin of coconut milk, one cup of shredded fresh or dried coconut and simmer gently with the lid … Continue reading The First London Curry