Recipes, home grown goodness, BBQing and food stuff
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Meal report?
It's funny as yesterday I went to write a post taking the mickey out of you for telling me not to overcrowd the pan. But I deleted it.
I overcrowded the pan...….
It was really yummy all the same but that really was a rookie mistake as it was getting late.
Will definitely do again though as flavours were bangin!!
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
Ha ha. Melissa Clark has a recipe for bacon and egg pie, so she is at least somewhat familiar with NZ.
I had an F/O (a Kiwi) who ordered the quiche for his crew meal so I instantly started taking the piss that "real men don't eat quiche". His defence was pretty good - " it's bacon and egg pie!"
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo it's an empty plate.
It is NOW!
How did you do them? Looks like chilli and parsley?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo it's an empty plate.
It is NOW!
How did you do them? Looks like chilli and parsley?
Chilli, garlic, white wine and parsley over spaghetti. Mmm!!
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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
⅛ 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.
So I cooked a couple of Waygu porterhouse tonight and did this sauce again. I forgot I had used up the rest of the chilli flakes with the lamb chops so I chopped up one of my dry smoked habaneros and I kicked a goal from half way. Fucking amazing.
Love this sauce.
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@Hooroo I have some rib-eyes I might try that with if you think it would suit?
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo I have some rib-eyes I might try that with if you think it would suit?
Look. I loved it but my favourite sauce with ribeye is chimichurri sauce I’d you have plenty of leafy green herbs and nice fresh chilli.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman Vongole then? What did you pay for the clams? They seem expensive down this way. Anything between £11-16 per kg.
Towards upper end. They were alive.
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@pakman said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@pakman Vongole then? What did you pay for the clams? They seem expensive down this way. Anything between £11-16 per kg.
Towards upper end. They were alive.
Worth it though.
Yeah frozen stuff is much cheaper but not the lame as live shellfish.
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