My Sunday Dinner
I made lemon butter mussels for starters, and a rosemary & mint lamb chops for main. It was a delicious meal, and something i wanna whip up again real soon. def one of my better creations.
Click here for one more picture of the mussels
Ingredients:
250g Salted butter
1 1/2 lemon, juiced
20 decent size mussels (cleaned)
4 sprigs of chive
1 teaspoon wocheshire sauce
1 tablespoon garlic, minced
Ingredients:
250g Salted butter
1 1/2 lemon, juiced
20 decent size mussels (cleaned)
4 sprigs of chive
1 teaspoon wocheshire sauce
1 tablespoon garlic, minced
Method:
1. Beat the butter, chives, lemon juice and wocheshire sauce in a mixer till it is light.
2. Wrap the butter in cling wrap or foil in freezer. (wrap it like a sausage, so you can cut how much you want and continue freezing the rest)
3. Pre-heat the oven to 220C
4. Place your mussels in a shallow dish, scald them with hot water. (just so that the mussels open up)
5. Discard the ones that just won't open.
6. Remove one of the mussel's shell
7. Evenly distribute the minced garlic on top of the mussels
8. Cut about 1 1/2 tablespoon of the lemon butter, and place them on top of the mussels.
9. Bake in oven for 6 minutes.
10. Serve immediately
Click here more pictures of the lamb chops
Ingredients:
800g lamb chops (400g each)
3 tablespoon mint leaves, minced
2 tablespoon mustard
3 tablespoon rosemary, minced
1 tablespoon wocheshire sauce
1 tablespoon black pepper, cracked
1/2 tablespoon honey
1 teaspoon sea salt
1 tablespoon butter or lemon butter
Method:
1. Marinate the lamb chops with the mint leaves, rosemary, mustard, honey, salt and black pepper for at least 2 hours.
2. Pre-heat oven to 220C
3. Place butter in a hot skillet and allow it to melt.
4. Sear the lamb chops on all sides till it is nice and brown.
5. Pop the lamb chops in the oven and bake for 30 minutes (for almost well done chops)
6. Plate it on a bed of mustard mash and 1/2 tablespoon of lemon butter on top of the chops.
Click here for one more picture of the mussels
Ingredients:
250g Salted butter
1 1/2 lemon, juiced
20 decent size mussels (cleaned)
4 sprigs of chive
1 teaspoon wocheshire sauce
1 tablespoon garlic, minced
Ingredients:
250g Salted butter
1 1/2 lemon, juiced
20 decent size mussels (cleaned)
4 sprigs of chive
1 teaspoon wocheshire sauce
1 tablespoon garlic, minced
Method:
1. Beat the butter, chives, lemon juice and wocheshire sauce in a mixer till it is light.
2. Wrap the butter in cling wrap or foil in freezer. (wrap it like a sausage, so you can cut how much you want and continue freezing the rest)
3. Pre-heat the oven to 220C
4. Place your mussels in a shallow dish, scald them with hot water. (just so that the mussels open up)
5. Discard the ones that just won't open.
6. Remove one of the mussel's shell
7. Evenly distribute the minced garlic on top of the mussels
8. Cut about 1 1/2 tablespoon of the lemon butter, and place them on top of the mussels.
9. Bake in oven for 6 minutes.
10. Serve immediately
Click here more pictures of the lamb chops
Ingredients:
800g lamb chops (400g each)
3 tablespoon mint leaves, minced
2 tablespoon mustard
3 tablespoon rosemary, minced
1 tablespoon wocheshire sauce
1 tablespoon black pepper, cracked
1/2 tablespoon honey
1 teaspoon sea salt
1 tablespoon butter or lemon butter
Method:
1. Marinate the lamb chops with the mint leaves, rosemary, mustard, honey, salt and black pepper for at least 2 hours.
2. Pre-heat oven to 220C
3. Place butter in a hot skillet and allow it to melt.
4. Sear the lamb chops on all sides till it is nice and brown.
5. Pop the lamb chops in the oven and bake for 30 minutes (for almost well done chops)
6. Plate it on a bed of mustard mash and 1/2 tablespoon of lemon butter on top of the chops.