food advice


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blaydonmackem

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any receipies ideas for a meal for two seasonal for this time of year
 
Spring lamb is actually better in June.

ooh. my error. too clever for me there wilfy. dinnat make chair of the Simple Club for nowt.

I amend that to just Lamb, and he can have it now in the spring, as a tribute to all the little lambs that are ganna die in June.

Hang on if yer get it in June surely its summer lamb.

Yer tryin to baffle me now ke**t. (notice how i dont swear any more since i got banned):lol:
 
set of clever twats

Here you go you utter mess of a man

Skewers of Cherry tomatoes, Jamón, and Mini MozzarellaDressing:
1/3 C. extra virgin olive oil
1/3 C. fresh basil leaves (packed)
1 shallot, coarsely chopped
1/2 tsp. salt
freshly ground pepper, to taste


Skewers:
cherry tomatoes
6 balls of mini mozzarella (water-packed)
6 slices of Spanish jamón or Italian prosciutto
Wooden skewers


Instructions: 1. To make dressing, combine olive oil, basil leaves, shallot, and salt in a blender or food processor. Pulse in blender until ingredients are finely chopped and combined. Add pepper to taste.


Cut your 6 jamón (or prosciutto) slices in half lengthwise.

To assemble skewers, place one cherry tomatoe, followed by one piece of jamón (fold several times into a fanned piece before skewering), one mozzarella ball, another piece of "fanned" jamón, and a last cherry tomatoe. Repeat until you've used up your mozzarella and jamón.

Place your skewers on a platter and drizzle dressing over. Serve immediately.

Rack of Lamb with Herbes de Provence and Roasted Tomatoes
Ingredients:
2 lg. cloves garlic, peeled
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
3 tsp. finely chopped fresh thyme
2 tsp. finely chopped fresh rosemary
1/4 C. olive oil, divided
2 ripe tomatoes, halved
1 rack of lamb, frenched (about 1 lb.)
2 shallots
2 med. white potatoes, peeled
2 tbsp. white wine


Instructions: 1. Preheat oven to 400 degrees F.

2. Chop garlic and place in a small bowl (a mortar and pestle works best) and sprinkle with 1/2 tsp. each salt and pepper. Mash into a paste. Stir in chopped herbs and half of the olive oil.

3. To prepare tomatoes, cut in half. Grease a pie plate or other baking dish and place tomatoes, cut-side-up, inside. Drizzle with about 1/3 of your garlic/herb mixture. Set aside.

4. Rinse rack of lamb and pat dry. Cut in half.

5. Sprinkle with remaining 1/4 tsp. each salt and pepper.

6. In an oven safe skillet or frying pan, heat 1 tbsp. olive oil until quite hot over moderate-high heat. Brown rack of lamb on all sides. Set aside.

7. To prepare the remaining vegetables, slice potatoes into 1/4" slices. Peel and slice shallots thinly.

8. Add remaining olive oil to skillet. Heat over medium. Add potatoes and shallots and cook until beginning to brown, about three to five minutes. Stir occasionally. Stir in wine and about half of your garlic herb mixture. Sprinkle with additional salt and pepper to taste. Set aside.

9. Into the fat side of your racks of lamb, rub in the rest of your garlic herb mixture.

10. Place baking dish with tomatoes in the oven. Roast 30-40 minutes, until very tender.

11. Place racks of lamb upright in skillet on top of potato mixture. To keep the two half-racks steady, nest the exposed bones together at the top.

12. Roast lamb and potatoes about 20 to 25 minutes, until the internal temperature of lamb reads about 130 degrees for medium rare.

12. When lamb has reached your desired level of doneness, remove from oven and tent with foil. Let sit 5 to 10 minutes.

13. Slice rack into chops if desired and serve with potatoes and tomatoes.

Decadent Nutella MousseIngredients:
1 C. whipping cream, very cold
1/2 tsp. high-quality instant coffee granules
1/2 C. Nutella (or other chocolate-hazelnut spread)
Whipped cream, to garnish
Fresh raspberries, to garnish (optional)


Instructions: 1. In a medium mixing bowl, combine whipping cream and instant coffee.

2. Refrigerate 5 minutes, then stir until coffee is dissolved.

3. Stir in Nutella.

4. With an electric mixer on medium speed, beat mixture until soft peaks form. Scrape bowl occasionally with rubber spatula as you mix.

5. The mousse will be very soft here-- don't worry. It sets up as it chills.

6. Divide among 4 serving dishes. Chill at least four hours, or overnight.

7. Just before serving, garnish with whipped cream and chocolate curls or fresh raspberries, if desired.
 
its spring. that means lamb.

co-op has whole legs of lamb on offer half price - around £9.

roast it.

along with roasted veg - potatoes, carrot, parsnip, and turnips.:lol:

its lambing season you sick clunt, at least wait a couple of months:lol:
 
Here you go you utter mess of a man

Skewers of Cherry tomatoes, Jamón, and Mini MozzarellaDressing:
1/3 C. extra virgin olive oil
1/3 C. fresh basil leaves (packed)
1 shallot, coarsely chopped
1/2 tsp. salt
freshly ground pepper, to taste


Skewers:
cherry tomatoes
6 balls of mini mozzarella (water-packed)
6 slices of Spanish jamón or Italian prosciutto
Wooden skewers


Instructions: 1. To make dressing, combine olive oil, basil leaves, shallot, and salt in a blender or food processor. Pulse in blender until ingredients are finely chopped and combined. Add pepper to taste.


Cut your 6 jamón (or prosciutto) slices in half lengthwise.

To assemble skewers, place one cherry tomatoe, followed by one piece of jamón (fold several times into a fanned piece before skewering), one mozzarella ball, another piece of "fanned" jamón, and a last cherry tomatoe. Repeat until you've used up your mozzarella and jamón.

Place your skewers on a platter and drizzle dressing over. Serve immediately.

Rack of Lamb with Herbes de Provence and Roasted Tomatoes
Ingredients:
2 lg. cloves garlic, peeled
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
3 tsp. finely chopped fresh thyme
2 tsp. finely chopped fresh rosemary
1/4 C. olive oil, divided
2 ripe tomatoes, halved
1 rack of lamb, frenched (about 1 lb.)
2 shallots
2 med. white potatoes, peeled
2 tbsp. white wine


Instructions: 1. Preheat oven to 400 degrees F.

2. Chop garlic and place in a small bowl (a mortar and pestle works best) and sprinkle with 1/2 tsp. each salt and pepper. Mash into a paste. Stir in chopped herbs and half of the olive oil.

3. To prepare tomatoes, cut in half. Grease a pie plate or other baking dish and place tomatoes, cut-side-up, inside. Drizzle with about 1/3 of your garlic/herb mixture. Set aside.

4. Rinse rack of lamb and pat dry. Cut in half.

5. Sprinkle with remaining 1/4 tsp. each salt and pepper.

6. In an oven safe skillet or frying pan, heat 1 tbsp. olive oil until quite hot over moderate-high heat. Brown rack of lamb on all sides. Set aside.

7. To prepare the remaining vegetables, slice potatoes into 1/4" slices. Peel and slice shallots thinly.

8. Add remaining olive oil to skillet. Heat over medium. Add potatoes and shallots and cook until beginning to brown, about three to five minutes. Stir occasionally. Stir in wine and about half of your garlic herb mixture. Sprinkle with additional salt and pepper to taste. Set aside.

9. Into the fat side of your racks of lamb, rub in the rest of your garlic herb mixture.

10. Place baking dish with tomatoes in the oven. Roast 30-40 minutes, until very tender.

11. Place racks of lamb upright in skillet on top of potato mixture. To keep the two half-racks steady, nest the exposed bones together at the top.

12. Roast lamb and potatoes about 20 to 25 minutes, until the internal temperature of lamb reads about 130 degrees for medium rare.

12. When lamb has reached your desired level of doneness, remove from oven and tent with foil. Let sit 5 to 10 minutes.

13. Slice rack into chops if desired and serve with potatoes and tomatoes.

Decadent Nutella MousseIngredients:
1 C. whipping cream, very cold
1/2 tsp. high-quality instant coffee granules
1/2 C. Nutella (or other chocolate-hazelnut spread)
Whipped cream, to garnish
Fresh raspberries, to garnish (optional)


Instructions: 1. In a medium mixing bowl, combine whipping cream and instant coffee.

2. Refrigerate 5 minutes, then stir until coffee is dissolved.

3. Stir in Nutella.

4. With an electric mixer on medium speed, beat mixture until soft peaks form. Scrape bowl occasionally with rubber spatula as you mix.

5. The mousse will be very soft here-- don't worry. It sets up as it chills.

6. Divide among 4 serving dishes. Chill at least four hours, or overnight.

7. Just before serving, garnish with whipped cream and chocolate curls or fresh raspberries, if desired.

cheers ya dirty ****
 
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