Here is another option for Father's Day main meal. Its lamb shank steaks served with crushed new potatoes, sprouting greens, baby pea pods, carrots and red wine and oregano jus.
Brown the onions in olive oil, add the carrots to brown slightly. Put onions and carrots in a roasting dish then seal the lamb it in a hot pan with salt and pepper. Place the lamb on top of the vegetables, sprinkle freshly chopped oregano on top of the lamb and cook in a slow oven covered until the lamb is cooked.
Deglaze the pan with red wine. Add one Knorr gravy pot, some water and reduce to make the sauce over a low heat. Add freshly chopped oregano and allow it to infuse off heat.
Steam your green vegetables.
For the potatoes, boil new potatoes in slightly salted water. When cooked, drain and crush the potatoes with a pat of butter, cracked black pepper, check seasoning and adjust to taste.
Use a cutter to mould the crushed potatoes onto a tray, reheat in oven ready for serving. Strain the jus through a fine seive.
To Plate: Place crushed potatoes onto plate, arrange lamb steaks on top. Place vegetables around the potatoes then add the jus.
Enjoy!
Tuesday, 4 June 2013
Monday, 3 June 2013
Jam doughnuts
My daughter's favourite treat. She likes them coated in sugar and hubby likes them without the sugar (talk about trying to please everyone!).
Sunday, 2 June 2013
Sunday Roast with a difference
Every Sunday in my household without fail, the main meal is Sunday roast. Yesterday we had friends over for a BBQ and had quite a fair bit of left over food. Me being me and hating food waste, I tubbed it all up and fridged it.
I marinated a full chicken in the morning with the following:
1 tablespoon Calcutta Spice Chicken BBQ (Bought this during my last trip to Zimbabwe)
1 Packet Schwartz Chicken Casserole mix
1 tablespoon soy sauce
Half a green pepper finely chopped
Half a red onion finely chopped
1 tablespoon dried mixed herbs
1 tablespoon olive oil
2 tablespoons white wine (or if you prefer non alcoholic use lemon juice)
2 tablespoon water
Rub the chicken spice onto cut chicken pieces. Then mix the rest of the marinade ingredients and pour over the chicken and mix well. Cover and place in the fridge for up to 24 hours.
When ready, bake covered in a preheated oven for about 45 minutes to an hour until chicken is cooked through. Remove cover or foil during the last 1o minutes of baking to brown the chicken.
I served mine with fried rice, potato salad, leaf salad and a baked bean salad (all left over from yesterday’s BBQ party).
Saturday, 1 June 2013
Vanilla cupcakes
My family is so easy to please. This is how they like their cake, un-iced and still warm.
This is such an easy recipe to do, you can quickly whip this up, bake it and have family and friends enjoy these yummy babies in under 30 minutes.
I use the same recipe as for the cake pops.
http://double-d-delights.blogspot.co.uk/2013/05/cake-pops.html
Enjoy.
Subscribe to:
Posts (Atom)