I don’t have much to say about this one except it was fabulous, tasty and the lamb just melted in your mouth. The secret is to make sure the meat is covered by liquid and cook it for a good three hours. Once the prep is done it basically cooks itself. 1kg diced lamb 2…
Day: August 14, 2012
Pappardelle with rabbit ragout
So I’ve never cooked rabbit myself before but after having the most delicious version of this meal at the Lord Nelson Hotel at the Rocks, which incidentally my great grandfather was the publican of, I decided to give it a go and it was possibly the most delicious smelling meal I think I’ve ever cooked….
Chili lime crab spaghettini
Crab meat would have to be one of my favourite things to eat on the whole planet. Particularly mud crab. A well made chili crab spaghettini is a wonderful meal in the summer and the winter. Enough crab meat removed from the shell for two people (you could use a good quality tinned as some…
Mustard roast lamb rack with young leeks and winter veges
It’s been an eon since I last posted. I am ridiculously busy in the depths of study at the moment. I’ve been finding time to indulge in my love of cooking once a week but haven’t had time to blog unfortunately so I’ll do my best to trawl these winter recipes out of my memory…
crispy&citrus 