Author Archive
Roast Lamb with Anchovies and Garlic
Today we had a leg of lamb for the first time in ages. We inserted little pieces of anchovy and garlic into it before roasting. The anchovy melted away and gave the lamb a lovely flavour without being fishy at all. It was a good thing too because it wasn’t the best lamb – next […]
Read More..>>Crisps
Last night we were very bad and had crisps for dinner. No picture either; the bag is in the bin.
Read More..>>Friday Barbecue
Gazpacho for Lunch…
I had a day off today, so had to look around for lunch. I’m ashamed to say that I didn’t make it myself; I bought some gazpacho from our local deli. It was good and tasted a lot fresher than carton soups from supermarkets.
Read More..>>Thai Red Curry
Having cooked Thai green curry a few weeks ago, we decided to try our hand at red curry. The recipe we used was fairly similar to the green curry recipe except that it used red curry paste rather than green curry paste. And the main difference in the paste recipe was the use of red […]
Read More..>>Smoked Salmon
Yesterday we bought a really nice piece of salmon from our fishmonger and today we smoked it on the barbecue. Accompanied by smoked corn and crushed new potatoes. The salmon was really good, but not hugely smoky. Next time we’ll try a thinner piece and remove the skin from the bottom to get more smoke […]
Read More..>>Cheese and Ham for Breakfast
A quick breakfast of cheese and ham this morning, with some ciabatta rolls. It was just warm enough to eat outside.
Read More..>>Barbecue – Lamb Kofta and Chicken Kebabs
Another sunny Saturday; another barbecue. I’m starting to worry that we’re running out of luck and that next weekend it is going to be snowing. But hopefully that is just paranoia. We made some lamb kofta on skewers, similar to our previous recipe (but with a heavier hand on the seasoning which worked out well) […]
Read More..>>Cheese and Ham
On the left is a creamy Italian cheese the name of which I have forgotten. On the right is Comte. In the background are Serrano ham and a piccante Napoli salami.
Read More..>>Roast Pork
We bought a deboned leg of free range pork from our butcher yesterday, planning to have it for lunch today. Today we rubbed the skin with salt and roasted it high, then lower. Two and a half hours later, it was done and it was really good. Served with sage and onion stuff made by […]
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