Monday, 23 April 2012
All 4 of our family gather together during the Easter week, try to find good leg of lamb for the Roast. It seem very expensive these days when you buying British lamb, since I read an article about Spring Lamb , the article said, British spring lamb is not grass fed ,they are milk fed . so I have decided opt for New Zealand lamb. it look OK and reasonable price.
I marinated red wine, slit with knife on the skin, stuffed with Orange piece, rosemary, garlic randomly and bedded with rosemary, sliced onion, half of garlic head, and cook very slowly for 2 hours on a low heat oven ( 120c first 1.5 hours and 200c for half hour) finally glazed with runny honey for 10 minutes.
It was much better than cook 180c temperature for 1 hour.
Still pink and tender!!!
i am doing low temperature, slow roast all pf meat now ,the result is better than conventional one.
Our Menu was
Stater: Quick stir fried queen scallops , prawn with garlic and chili, asparagus.
Main; Roast leg of Lamb with Spring Cabbage with Mustard and Butter
Dessert: Meringue stuffed with Mascapone cheese, lime and ginger.
I must say it was delicious!
Saturday, 14 April 2012
Korean style stir fried squid is one of my all time favourite meal. when you get very fresh squid with chili paste and colourful vegetables are not only pretty to look at also very tasty dish. With fresh squid, I can make a few tasty dishes, but this Korean spicy stir fry squid is very easy and quick recipe, with hot steamy rice and miso soup , it is a complete meal.
1 squid(M). 1 yellow and red pepper, 1 onion, 2 carrot. 1 celery stick.1 bunch spring onion
3tsp soy sauce, 2tsp Korean chili paste. 2tsp sugar, 2 tsp sesame oil.
1tsp crushed garlic and ginger.
Method: ask fish monger skinned and clean the squid. cut squid open and cut 10cm long,5cm width. slit with very sharp knife like diamond ,being not cut through to prevent curl when you cook.
cut all the vegetables like stick, 10cm long. In a bowl, soy, chili paste,garlic, ginger, sugar and mix well add half glass of water and mix with squid pieces and set aside for 20 minutes.
In a big pan or wok, heat oil( vegetable oil) and start add onion, celery then peppers when start cook add squid with sauce cook for 3 minutes and finally add spring onions. when squid is cooked season if need it( adding more chili paste and soy), and put in a big shallow dish, sprinkle toasted sesame and serve with rice. This taste should be sweet, spicy and vegetables has a bite to it.