Happy Easter peeps. We’ve been eating non stop for 3 days with no end in sight yet. Thankfully my son left the Wii unplugged after swapping it over to the PS4 so I can’t weigh myself
What a lovely feast. Best not to weigh yourself!
Happy Easter peeps. We’ve been eating non stop for 3 days with no end in sight yet. Thankfully my son left the Wii unplugged after swapping it over to the PS4 so I can’t weigh myself
What are the items in the black dish compartments?
The mash is made up of two large russets and one parsnip I had lying around. Out of curiosity, I weighed them, just to see the proportion, and the potatoes weighed one pound, seven ounces, and the parsnip weighed five ounces, so not an overwhelming amount of parsnip.Very nice indeed. I love the fact its served over the mash.
Please tell me about maduros?
Thank you.They are ripe plantains. The starch has turned to sugar and they are sweet, These were already cut and frozen in the Latin section of the grocery freezer. Normally we buy them in the produce section and let them go until the skin/peel turns black before using them.
Last night we had lamb roast. I have been wanting something Moroccan inspired for a while so this was perfect. I made a spice paste and rubbed it all over the leg, and pushed some into a few slits as well. Sat the joint on a bed of onion, carrot, dried fruit, preseved lemon, coriander roots and then added some chicken stock and sealed it up well with foil. 6 hours in a low/Med oven.
Roasted mixed veg that had been tossed with a bit of spice paste mixed into oil. A bit of salad and some pickles to cut the richness.
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It’s Easter Monday here and we are having a lamb curry even though we had a lamb roast just yesterday because lamb is really expensive here now but I found some bones that had heaps of meat on them & only $8kg.
Yes. For bones
Pork tonkatsu with a cheats tonkatsu sauce.
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Video recipe below:
View: https://youtu.be/8KuXsfq_S38
Wow, that looks amazing!Last night we had lamb roast. I have been wanting something Moroccan inspired for a while so this was perfect. I made a spice paste and rubbed it all over the leg, and pushed some into a few slits as well. Sat the joint on a bed of onion, carrot, dried fruit, preseved lemon, coriander roots and then added some chicken stock and sealed it up well with foil. 6 hours in a low/Med oven.
Roasted mixed veg that had been tossed with a bit of spice paste mixed into oil. A bit of salad and some pickles to cut the richness.
View attachment 39612
It’s Easter Monday here and we are having a lamb curry even though we had a lamb roast just yesterday because lamb is really expensive here now but I found some bones that had heaps of meat on them & only $8kg.
Yes. For bones