Recipes, home grown goodness, BBQing and food stuff
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
also, not to disparage some fine looking cooking, but i have never understood combining beef and seafood. I find surf and turf to be the epitome of "bogans thinking they are classy" RSL fare.
It is all of that but I still love it. Had a Wagyu steak with the crayfish tail and I loved every mouthful, even though it is a wrongun of a combo.
two great ingredients. but shouldn't' share a plate
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This is another lamb recipe I really like:
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
This is another lamb recipe I really like:
You're a real prick ya know!!!
I immediately knew I would like that and with Mrs Hooroo up in Auckland, I thought I would make a pig of myself with those but I need to subscribe!Please copy and paste the method and ingrediants
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Tim said in Recipes, home grown goodness, BBQing and food stuff:
This is another lamb recipe I really like:
You're a real prick ya know!!!
I immediately knew I would like that and with Mrs Hooroo up in Auckland, I thought I would make a pig of myself with those but I need to subscribe!Please copy and paste the method and ingredients
Seconded!
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Don't overcrowd the pan.
Ingredients
6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
â…› teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for servingPreparation
Pat lamb chops dry. Season them with salt and pepper, and let rest for 15 minutes.
Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
Don't overcrowd the pan.
Ingredients
6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
â…› teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for servingPreparation
Pat lamb chops dry. Season them with salt and pepper, and let rest for 15 minutes.
Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
I love it how they call them baby lamb chops! I wonder if they know what a lamb is?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I love it how they call them baby lamb chops! I wonder if they know what a lamb is?
Ha ha. Melissa Clark has a recipe for bacon and egg pie, so she is at least somewhat familiar with NZ.
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anyone done anything with lamb and balsamic?
i bit of the balsamic from my salad leached on to my lamb the other day and it was amazing. thinking a glaze of some description?
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@mariner4life Maybe sauté some shallots and garlic in the pan after cooking the lamb, and add some sweet balsamic when you deglaze and make your sauce?
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life Maybe sauté some shallots and garlic in the pan after cooking the lamb, and some sweet balsamic when you deglaze and make your sauce?
That right there! Although I wouldn't use sweet balsamic.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life Maybe sauté some shallots and garlic in the pan after cooking the lamb, and some sweet balsamic when you deglaze and make your sauce?
That right there! Although I wouldn't use sweet balsamic.
yep, there is definitely a balancing act to be done there.
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
This is now the Fancy fluffybunnies Forum.
now?
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Anyone here grown watermelon before?
I think I planted mine too late, despite it stretching out several metres on several, er, tendrils and loads of flowers, which initially became a watermelon the size of a marble, only 1 has grown (is almost as big as a bowling ball) I have had pumpkin go mental and end up with 20+ off the 1 plant, and pumpkins grow similarly.
