November 19, 2017 / Lyn Jones / 0 Comments
leg of mutton
2 well-beaten eggs
2 cups fine breadcrumbs
1 dess chopped parsley
seasoning
Mince all the leg meat in blender (instructions for cleaning under chicken sausages) and put on glass dish. Add to it the breadcrumbs and egg. Add parsley then season well.
Mix thoroughly and form into 1 large or 2 smaller rolls, wrap & tie in clean greased brown paper, and bake in a moderate oven as you would a joint, using plenty of good dripping. Baste frequently, and turn once. It should cook in 1.5-2 hours.
When paper is removed you will find that it looks and tastes unlike a roast joint: it is crisp and delicious, served with the usual brown gravy and vegetables, but can also be used cold with salads or in sandwiches.
July 8, 2017 / Lyn Jones / 0 Comments
Good even in summer: creamy and fragrant and really easy to make. I love the richness that both the tomato and coconut cream add to this curry. The spices at the start also play a big hand in this, make sure you give them a little bit of time to get really fragrant so they release all their flavour and goodness into this curry. All the yum right here.
Serves 6
Ingredients
1 Tbs olive oil
1/2 cup finely diced onion (I used green spring onion, because fructose)
2 cloves garlic (optional)
1 carrot, very finely diced
2 tsp freshly grated ginger
2 Tbs coriander stem and root, well washed and finely chopped
2 tsp ground cumin
2 tsp garam masala
1/2 tsp cayenne pepper (add extra if you like a kick)
400g red lentils
2 litres stock
1 can tomatoes (organic BPA free) or 2 cups fresh tomatoes roughly chopped.
1 cup coconut cream
To serve: brown rice, finely chopped cucumber and tomato, coriander (all optional!)
Directions
1.Heat olive oil over low-medium heat in a large heavy based pot. Add the onion, garlic, carrot, ginger, coriander stem and root, cumin, garam masala & cayenne pepper. Cook gently until the onion hast softened and the spices are fragrant.
2.Add the lentils, stock & tomatoes and bring to a boil. Turn down to a gentle simmer for 35-45 minutes until thick & lentils are breaking down and getting saucy. Turn off heat & stir in coconut cream. You can leave a Tbs to swirl n top when you serve if you like.
Serve with rice and some chopped cucumber, tomato and coriander for a zingy fresh finish.