Today’s recipe is inspired by Morocco – I just LOVE the flavours they use in their cooking. Mechoui (marinated lamb backstrap) 1kg lamb backstrap, cut into 2 cm thick strips Marinade 1 tbsp cumin 1 tbsp sweet paprika Sea salt 2 tbsp chopped garlic 1 tbsp coriander leaves, chopped 1 tbsp flat …
Back in the “olden days” nobody ate the shank part of the lamb, unless you were poor, because everyone seemed to believe the “cheap cut” wouldn’t taste good. As I have learnt more and more about food over the years, I have come to the realisation that food today has benefited …
These spicy lamb koftas were inspired by a barbecue we went to last weekend. In a bid to cook something a bit different, Matt’s mum whipped up these little gems. They were absolutely delicious! Sometimes we can fall into the trap, especially when it comes to cooking on the outside …
How often do we go to nice restaurants and they have some kind of meat served with a “jus”. Sounds like something you’re only going to get at a pretty good restaurant – I mean a French sauce must take ages to make – right? Well, not exactly. If you’re …
Irish stew is a casserole that has been the key to keeping hungry people’s tummies warm and full for a very long time. It’s simple to make, with few ingredients and is ideal for your slow cooker. The first time I ever ate it was at an Irish pub in my …
Marinating meat is a great way to not only save time, but to inject lots of awesome flavour into a week-night meal. This week I’m going to share with you three really awesome marinades, which can be used on chicken, beef and lamb which will have your family raving not …
One of the many dishes I whipped up on Saturday night was this cous cous salad. And while it looked and tasted yummy - the leftovers have also served us very well for lunches over the past few days, topped with the leftover barbecued marinated lamb backstrap. Cheers!!! Cous Cous Salad 1 cup of chicken …
Welcome to Day 25 of The Inspiration Challenge – this is the day I am going to tell you all about my love for lamb shanks. Back in the “olden days” nobody ate the shank part of the lamb, unless you were poor, because everyone seemed to believe the “cheap cut” …
Welcome to Day 20 of the Inspiration Challenge and the day I hope to get your thoughts on the foods of the world. Today I am going to pose a question – what culture most inspires you when it comes to food? Throughout this challenge I have had a few …
It always really surprises me how some people think that cooking a roast is a bit of a difficult, time-consuming task. The truth is, roasting meat is the simplest and most satisfying thing – with a few minutes dedicated to seasoning the raw meat – you just bung it in the oven …