feedingtheboys.blogspot.com

Feeding the boys

Sunday, July 19, 2015. Mustard and herb-crusted lamb shoulder. Again, this is one of those "non-recipes" that I have :). I used a 4-lb boneless lamb shoulder here. 1 heaping tbsp. whole grain mustard. 1/4 cup olive oil. Big handful of fresh herbs (I used what I had in my herb planter). 2 leaves of sage. Blitz all of the above in a small food processor and rub all over the shoulder. Marinate for 4-6 hours, or overnight, in the fridge. I served this with the drippings (skin off the fat! And some mint jelly.

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Feeding the boys | feedingtheboys.blogspot.com Reviews

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Sunday, July 19, 2015. Mustard and herb-crusted lamb shoulder. Again, this is one of those non-recipes that I have :). I used a 4-lb boneless lamb shoulder here. 1 heaping tbsp. whole grain mustard. 1/4 cup olive oil. Big handful of fresh herbs (I used what I had in my herb planter). 2 leaves of sage. Blitz all of the above in a small food processor and rub all over the shoulder. Marinate for 4-6 hours, or overnight, in the fridge. I served this with the drippings (skin off the fat! And some mint jelly.

<META> KEYWORDS

1 feeding the boys

2 2 3 cloves garlic

3 1 tsp salt

4 1 tsp pepper

5 1 sprig rosemary

6 3 sprigs thyme

7 flat leaf parsley

8 oregano

9 1 sprig basil

10 no comments

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feeding the boys,2 3 cloves garlic,1 tsp salt,1 tsp pepper,1 sprig rosemary,3 sprigs thyme,flat leaf parsley,oregano,1 sprig basil,no comments,labels lamb,mains,roasted veal shank,salt,salsa verde optional,to make,labels beef,caesar salad,the recipe,pork

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Feeding the boys | feedingtheboys.blogspot.com Reviews

https://feedingtheboys.blogspot.com

Sunday, July 19, 2015. Mustard and herb-crusted lamb shoulder. Again, this is one of those "non-recipes" that I have :). I used a 4-lb boneless lamb shoulder here. 1 heaping tbsp. whole grain mustard. 1/4 cup olive oil. Big handful of fresh herbs (I used what I had in my herb planter). 2 leaves of sage. Blitz all of the above in a small food processor and rub all over the shoulder. Marinate for 4-6 hours, or overnight, in the fridge. I served this with the drippings (skin off the fat! And some mint jelly.

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feedingtheboys.blogspot.com

1

Feeding the boys: February 2012

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Wednesday, February 1, 2012. I'm not happy with the fact there BonChon Chicken does not have a presence in Toronto. I am quite displeased, in fact. So what does one do when one cannot buy Korean chicken wings? One googles a recipe and tweaks it to one's own taste. 48 Chicken Wing Pieces (cut off excess thick skin/fat). 4 Tablespoon of rice vinegar. 1 Tablespoon of salt. 189; Teaspoon of black pepper. 4 Garlic Cloves (whole). 1 Small onion (whole). Some rice flour (about a cup) for dredging wings. I'm a d...

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Feeding the boys: October 2009

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Wednesday, October 14, 2009. Turbo Chicken v. 2. Sorry, I don't have a picture but you just have to trust me on this one. To all the Pinoys our there who have a turbo and have tried this recipe of mine. Here's a variation: instead of using salt and pepper, use half to 3/4 of a packet of sinigang mix and rub it all over the chicken. Let this sit for a couple of hours (or overnight) and then follow the recipe above for cooking instructions. It sounds weird but boy, was it ever so malinamnam. 4 Divide the m...

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Feeding the boys: Sticky Toffee Pudding

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Sunday, May 24, 2015. This has got to be one of my favorite desserts. Gooey, sticky, buttery, caramel-ly. The warm sauce drenches the dense cake, and when served with cold whipped cream or vanilla ice cream, the additional temperature contrast takes it to another level. Sticky Toffee Pudding (adapted from Martha Stewart's recipe). 2 cups of chopped dates. 1 tsp baking soda. 1 1/3 cup all-purpose flour. 1 tsp baking powder. 1/4 tsp grated nutmeg. 3/4 c packed brown sugar. 6 tbsp unsalted butter. To assemb...

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Feeding the boys: August 2009

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Friday, August 14, 2009. I had planned a great meal for the boys tonight: grilled caesar salad, wagyu burgers, and grilled asparagus. I bought all the stuff and came home with bags of groceries only to realize that I had not planned for dessert! And what's a Friday night meal without dessert, right? So what started out as this. Ended up like this. Links to this post. Subscribe to: Posts (Atom). View my complete profile.

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Feeding the boys: May 2010

http://feedingtheboys.blogspot.com/2010_05_01_archive.html

Saturday, May 8, 2010. This Chinese-style curry is very mild but very flavorful. Just make sure you get Chinese-style curry powder and not the Indian one because Indian curries tend to have quite a bit of heat. The original recipe I found called for crabs but I didn't want to cook anything so messy since we were going to serve it for dinner along with a few other dishes. So I improvised and this shrimp version was a hit! 3/4 cup chicken broth. 1 tablespoon soy sauce. 1 tablespoon Chinese cooking wine.

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Gastronomic treats to relish and cherish – from the kingdom to the islands …then Down Under and beyond! Welcome to the Kitchen! Laquo; Garlic Mushroom Risotto. Long Live the King! Posted 31 March 2011 by TheOzSyMum in Eggs. Meatless dishes for lent. It’s almost the end of the lenten season and I wanted to add yet another foodie discovery to my “meatless arsenal”. Got the recipe from the magazine, New Idea.😉. Pour into prepared dish. Sprinkle with remaining cheese. One response to this post. Leave a Repl...

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Gastronomic treats to relish and cherish – from the kingdom to the islands …then Down Under and beyond! Welcome to the Kitchen! Laquo; Chocaholics Unite! Posted 14 March 2008 by TheOzSyMum in Chicken. I usually give in to my “lazy bones” during the weekends especially where cooking is concerned. I try and avoid kitchen duty as much as possible during this time but when I find that I really can’t (such as yesterday), I try and stick to simple, hassle-free meals. Although I would’ve wanted the pastry...

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Kiddie Kung Hei Fat Choi Lunch | Kitchen Tales Etcetera

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Gastronomic treats to relish and cherish – from the kingdom to the islands …then Down Under and beyond! Welcome to the Kitchen! Laquo; Brissy Chrissy Foodie Finds. Kiddie Kung Hei Fat Choi Lunch. Posted 3 February 2011 by TheOzSyMum in Packed Lunches. Tagged: Chinese New Year food. Never mind that they neither speak nor understand the language… they still undeniably look the part – and for me, that’s enough reason to celebrate – hahaha! And here they are up-close…. Leave a Reply Cancel reply. You are com...

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Full-Flavored Recipes for Every Season. Farm to Table Asian Secrets. I know how hard it is to navigate through a cookbook and I’m not surprised that many friends have asked me for my favorite recipes from the book. All the recipes play an important part in bringing the cookbook together as a whole but there are some dishes that have become regulars in my cooking repertoire. Seaweed and Sesame Rice Crackers (Furikake Mix Arare), Pg. 52. Fragrant Beef Bundles (Bo Nuong La Lot), Pg. 58. Soft Noodles Tossed ...

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feedingtheboys.blogspot.com

Feeding the boys

Sunday, July 19, 2015. Mustard and herb-crusted lamb shoulder. Again, this is one of those "non-recipes" that I have :). I used a 4-lb boneless lamb shoulder here. 1 heaping tbsp. whole grain mustard. 1/4 cup olive oil. Big handful of fresh herbs (I used what I had in my herb planter). 2 leaves of sage. Blitz all of the above in a small food processor and rub all over the shoulder. Marinate for 4-6 hours, or overnight, in the fridge. I served this with the drippings (skin off the fat! And some mint jelly.

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