Tag Archives: red wine

Lamb Chops

August 6th 2011 As a child, lamb chops were always singular and cremated under the grill. As a hungry person with a desire to eat lots of juicy meat, this was quite devastating. Lamb chops are so small, a single … Continue reading

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Boned, Stuffed, Leg of Lamb

July 18th, 2011 The butcher had some boned leg of lamb on special offer, so I bought one to stuff and roast. The bone was removed from the leg without cutting open the flesh and therefore, it had a cavity … Continue reading

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Argentine Steak (Chinese style)

July 11th, 2011 I went to the butchers to buy sausages, but Marek had some really good looking Argentine steaks with Chinese seasoning – I had to buy one. I think there was some chilli, garlic, ginger, rosemary, thyme and a little … Continue reading

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Beef Cheeks

July 1st 2011 I was delighted when I walked into the butchers and they had about a dozen beef cheeks (also known as ox cheeks) on special offer. They weighed about half a pound each, so I bought two. Beef Cheeks … Continue reading

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Roast Cockerel

12th June, 2011 I roasted one of the happy chicken (see here) on Sunday – I was expecting cockerel to be a bit tough, but since it was only about 4 months old I thought I should try roasting one … Continue reading

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Chorizo Al Vino

February 16th, 2011 Chorizo is probably the most well know Spanish sausage and comes in many forms. There are soft ones for cooking, and various grades of slicing chorizo, right up to the best, chorizo de bellota, which is made … Continue reading

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Roast Lamb

October 3rd, 2010 Roasting Lamb is fairly simple and probably easier to get right than the gravy or roast potatoes. In this country, most of the lamb which you buy in spring comes from New Zealand, because our lambs are … Continue reading

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Gravy

August 22, 2010 Gravy recipe: If you want to make good gravy with no additives or stock cubes, you need to start off by making some stock. See my Stock recipe. You can use up old carrots etc. for stock … Continue reading

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Tufty the Squirrel

August 4th 2010 I’d wanted to try squirrel for a long time – especially since friends of mine had eaten it at the St. John in Clerkenwell. Squirrel pot roast recipe: I jointed the squirrel, coated it in seasoned flour … Continue reading

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