Food - Recipes : Thai beef and mango salad Classic Rack of Lamb Recipe I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it. My version (with guidance from Mike the butcher at Corti Brothers ) uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes. The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Ingredients 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people) For each rib rack: 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, minced Salt Pepper 2 Tbsp olive oil Method Yield: 1 rack serves 2 to 3 people.
Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes With the right technique, regular flour tortillas make excellent thin-crust bar-style pizzas. [Photographs: J. Kenji Lopez-Alt] I've gotta tell you that in the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour tortilla-based pizzas ranked pretty low on my list. Certainly below French bread pizza, lower than English muffin pizza (my first love), and even lower than matzoh pizza. They always seemed a little too far removed from pizza for me, tasting more like pizza-flavored open-faced quesadillas. Well, I'm happy to tell you that all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home, producing results that are worlds better than any frozen product out there, and a good deal better than the majority of delivery options as well. Here's how to do it.
Food - Recipes : Mediterranean chicken with potatoes Easy Roast Chicken Print Friendly Version Bookmark It! Print Friendly Version Log in to bookmark! Photo by: AlwaysButter.com Description This is what you do with that value pack :) Details Ingredients Related Tips 1 whole free-range or corn fed chicken, broken down into 8 pieces (or 8 of your favorite chicken pieces, skin on and bone- in preferable) 2 tbsp soy sauce 1 tbsp light brown sugar 2 tbsp red wine vinegar 3 tbsp olive oil 4 shallots, chopped 2 cloves of garlic, minced Handful of fresh parsley Salt and Pepper Directions 1. 2. 3. 4. submitted by AlwaysButter - much more here! Slow roast lamb in sloe gin | Good Food Channel Ingredients 1x1.3 kg leg of lamb, or carvery shoulder of lamb 2 tbsp freshly chopped mint 2 large red onions, quartered 1 tbsp olive oil 150 ml sloe gin, or purple grape juice Tips and Suggestions For a more informal dinner, serve the joint with the meat juices and a selection of breads and salads. Want to know the best way to carve a leg of lamb? Method 1. 2. 3. 4. As part of National Butcher's Week, the Meat Trades Journal has set up a butchers listing service www.findabutcher.co.uk where consumers can find their nearest butcher.
Recipes: Seabass with Chilli, Ginger and Lime 1 Slash each side of the fish two or three times with a sharp knife. 2 Finely grate the rind of 1 lime and squeeze out the juice into a shallow dish large enough to hold both fish in a single layer. 3 Stir in the chilli, garlic, ginger, soy sauce and honey. Add the fish and turn to coat. 4 Cover and refrigerate for 20-30 minutes, turning once. 5 Place each fish on a double layer of foil. Season with salt and freshly ground black pepper. 6 Tuck a couple of sprigs of coriander into the cavity of each fish.
Recipes: Jersey Royal and Chorizo Tray Bake Prepare Ahead Clean the potatoes but don’t peel them as most of the vitamins, minerals and fibre are on the skin. Outside Jersey Royal season, try new potatoes instead. Instructions 1 Heat the oven to 200°C/180°C fan/Gas 6. Ingredients 500g Jersey Royals, halved 1 red pepper, deseeded and chopped 2 red onions, peeled and quartered 1 tbsp tomato puree 1 dusting paprika, to taste 100g chorizo ring, thickly sliced 1 handful black olives, halved 200g vine ripe cherry tomatoes 1 tbsp olive oil 2 tbsp fresh flat-leaf parsley Serves 2 Total time required Preparation time: Cooking time:
Nigella Lawson’s salt and vinegar potatoes recipe | The Sunday Times Magazine | The Times & The Sunday Times The Sunday Times, While steaming then roasting potatoes may seem rather a fandango, one bite of these will convince you that it’s utterly worth it; besides, it’s not as if you have to do anything while they either steam or roast. They’re out of this world with a fried egg; though I can eat them with anything or, frankly, by themselves. Serves 2 people 500g baby new potatoes3 tbsp olive oil 2½ tsp raw unfiltered apple cider vinegar, or to taste 01 Steam the potatoes until tender (this takes 20-30 minutes). Want to read more? Register with a few details to continue reading this article.