21 December 2011

Berry Christmas everyone!

Wow. Technology is wicked. Well, sometimes. I've just discovered that there is a blog app on my phone. Love it! I loved my nokia, but these smartypants phones...

Anyhoo, it's only 4 days til Christmas, so get out there, buy up some berries, and feel the relaxation start to kick in. Berries are great like that, maybe its the antioxidants?

Berry Christmas!!

20 December 2011

baa baa black sheep

It's been a long time since the last post.  Website kept crashing, so I thought it might be time to give it a wee holiday.  But all seems to be working again now, so here we go! 

It's been a busy few weeks since 02 November, the silly season's started and we're only a few days out from Christmas.  I'll not bore you with a detailed recitation of what's been cooking over the past 48 days, but will ease back into the world of bloggery with slightly more detailed rack of lamb details that was posted on Facebook

I'd never done a rack of lamb before, but I can tell you right now that I'll be doing it again, and very soon.  It was so tender and, if you shop around, pretty damn cheap.  It was $15/kg at the supy.  This will serve four peeps. 

2 x 7 chop lamb racks
2 tbsp harissa
6 tbsp breadcrumbs
2 tbsp olive oil
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped

  1. Smear the fat side of the lamb with harissa. 
  2. Mix breadcrumbs, oil and herbs in bowl.  Press mixture onto harissa-smeared lamb. 
  3. Roast in preheated oven (180-200 degrees) for 15 minutes. 
  4. Remove from oven and allow to rest for 5 minutes before serving. 
  5. Serve with new potatoes, asparagus and pan-fried zucchini, for the flavours of summer!
Nb: 15 minutes, our lamb was medium-rare after resting.  If you want yours less or more done, adjust the cooking time accordingly.