Not mucking about now – this is proper winter food. It’s very simple and fills like few other dishes. I use lamb neck fillet, which I’ve espoused the glory of before. It’s diced and layered here with onion rings, sliced potatoes (sod peeling), and diced carrot. Each layer is seasoned and dashed with chopped rosemary. Finally lamb stock is poured […]
Read moreI bloody love filo pastry. Crispy, buttery and melt-in-the-mouth, can’t get enough of it. I’ve pressed it into service here (ready-rolled stuff -blow making it from scratch!) atop an unctuous savoury pie. The filling is dead easy. Turkey is fried to browning, then a few chopped broccoli florets are added. After a few minutes a can of Baxter’s Ham, Broccoli […]
Read moreCrunchy chicken… the Colonel is on to something there. Chicken breasts, battered thin, washed in milk are then rolled in leftover breadcrumbs that have been whizzed up with S&P and a little paprika. These are then fried until irresistibly brown. On the side is a little sauerkraut, which is red cabbage cooked down for a long time with an apple […]
Read moreThis moussaka posited an excellent time-saver: red pesto as the main gravy indredient. You can’t hold back with moussaka; as a permutation of lasagne as all nations are wont to have, bold flavours work best here. This version oozed lambiness, retaining a lot of that savoury juice that characterizes rich lamb dishes. The red pesto saved a lot of bother by […]
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