This began life as a very basic but quite effective recipe by Hugh Fearnley-Whittingstall from Waitrose Food Illustrated. It is still a basic recipe but has a few personal modifications. Firstly, good ol’ Hugh wasted the tasty browning bits from…
Category: Meat
Petit Salé
This is not a recipe to eat but a recipe to make a facsimile of a French ingredient – lightly salted belly pork. The result is something milder and more pork-like than green streaky bacon, which is probably the closest…
Moussaka
This is a rewrite of my original Moussaka recipe, which originally came from the Marshall Cavendish Handbook of Good Cooking (now sadly lost to me). I’ve made a few changes. Firstly, I’ve scaled it up (and gone to metric measurements)…
Moroccan Spiced Lamb Shanks
One of Mr. Slater’s, thus far unadulterated by myself. A warm, cozy, comforting meal for dismal winter evenings. Planning serves: 2 preparation time: 15 mins cooking time: 3 hrs Ingredients 2 lamb shanks 1 tbs flour salt & pepper olive…
Lasagne Bolognese
These are the assembly instructions from the Marshall Cavendish Handbook of Good Cooking . Most of the work goes into the preparation of the Bolognese Sauce (qv) before you get to this assembly stage and final baking. Planning serves: 4…
Lamb Tagine
Being a firm favourite both of Moroccan tagine flavours and of lamb, this is a frequent part of our diet. It is an excellent way of using shoulder of lamb. Planning serves: 4 preparation time: 30 mins cooking time: 2…
Leg of Lamb with JO’s Italian Stuffing
One of Jamie Oliver’s from his Italian Adventure. Planning serves: 8 preparation time: 15 mins cooking time: 2½ hrs Ingredients 1 Leg of Lamb, tunnel boned 2 cloves garlic, minced 3 handfulls mixed fresh herbs (eg mint, parsley, oregano, thyme),…
Herb Crusted Lamb
This is my take on best end of lamb with a herb crust (originally Carré d’Agneau Provençale in Raymond Blanc’s Cooking for Friends . The original uses white breadcrumbs and a lesser quantity of dried herbs but I like this…
Citrus-Braised Lamb Shanks
Untested as yet – from Waitrose Food Illustrated . Planning serves: 4 preparation time: 30 mins cooking time: 2¾ hrs Ingredients 3 tbs olive oil 1 carrot, finely chopped 1 onion, finely chopped 2 celery sticks, finely chopped 2 tbs…
Choucroute Garnie Alsacienne
Preserved for posterity having been taken from French Regional Cookery – Alsace . Planning serves: 8 preparation time: 30 mins cooking time: 2 hrs Ingredients 2 onions, peeled and sliced 100g goose fat or butter 500 ml Riesling 500 ml…