Nom nom nom
I seem to be on a cooking kick at the moment;
Saturday - broccoli and chestnut soup:
fry a chopped onion until soft. Add chopped pre-soaked chestnuts (most likely left over in the back of the cupboard from Christmas) and fry for a few minutes. Add chicken stock and broccoli, simmer until broccoli is soft. Wizz up and serve.
Slow-roasted lamb shanks:
Brown off lamb shanks in a casserole in a little oil or duck fat. Remove meat, and add vegetables (carrots, parsnips, onions, celary, whatever). Brown, place the lamb shanks on top, then add some stock and half a bottle of red wine. Cook in the oven at 150oC for at least two and a half hours. Serve with mash.
Sunday - Twice-baked jacket spuds:
Bake potatoes. Cut in half and remove filling into a bowl. Add butter, seasoning, and whatever else you fancy (in my case creme fraiche, mozzerella and chives). Stuff jakcets with the filling and bake in the oven for about 10 minutes, until starting to brown and crisp.
Yum! :)
Saturday - broccoli and chestnut soup:
fry a chopped onion until soft. Add chopped pre-soaked chestnuts (most likely left over in the back of the cupboard from Christmas) and fry for a few minutes. Add chicken stock and broccoli, simmer until broccoli is soft. Wizz up and serve.
Slow-roasted lamb shanks:
Brown off lamb shanks in a casserole in a little oil or duck fat. Remove meat, and add vegetables (carrots, parsnips, onions, celary, whatever). Brown, place the lamb shanks on top, then add some stock and half a bottle of red wine. Cook in the oven at 150oC for at least two and a half hours. Serve with mash.
Sunday - Twice-baked jacket spuds:
Bake potatoes. Cut in half and remove filling into a bowl. Add butter, seasoning, and whatever else you fancy (in my case creme fraiche, mozzerella and chives). Stuff jakcets with the filling and bake in the oven for about 10 minutes, until starting to brown and crisp.
Yum! :)