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Cooking, Recipe and Food Blog

Grilled Curried Lamb

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Lamb is one of my favorites because it is tasty. The curry and other spices especially the garam masala gives it more flavor. You can eat it with garlic naan bread or with basmati rice.

 

Ingredients:

1lb. lamb chops
7 oz. natural yoghurt
Juice from a medium sized lemon
1 tablespoon paprika
1/2 tablespoon garam masala
1 tablespoon curry powder
1/4 teaspoon cayenne
2 medium garlic cloves, minces
1 4cm piece of ginger, minced
1 tablespoon honey
salt and pepper
1 medium portion of mint

In a bowl, combine the yogurt, lemon juice, paprika, garam masala, curry powder, cayenne, garlic, ginger and honey. Mix well. Season it with salt and pepper.

Marinate the lamb in the yogurt mixture and refrigerate for 2 hours or up to overnight.

Grill the lamb for 10 minutes on each side or until it is cooked. Transfer to a plate and garnish with mint. Serve immediately with vegetables and rice.

 

Photo Courtesy Of: projectnada

 

Crispy Pork Knuckle

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Crispy pork knuckle also known as crispy pata is an extremely sinful but delicious dish. It is a Filipino comfort food that is served during family gatherings. You can also find it in most Filipino restaurants. You can use the same recipe for pork belly as well.

 

Ingredients:

1 whole front pork knuckle, cleaned and toes cut

6 cloves garlic, peeled and crushed

1 onion, peeled and cut into half

1 teaspoon whole black peppercorns

1 tablespoon salt

Water for boiling

Oil for deep frying

For the dipping sauce:

1/4 cup soy sauce

1/2 cup vinegar

2 cloves garlic, minced

1/2 an onion, chopped

Red chili, chopped (optional)

 

In heavy pot or Dutch oven, place the pork knuckle and put some water until the knuckle is covered. Add the peppercorns, garlic, onions and salt. Let it boil. Reduce the heat and simmer for another 30-45 minutes or until the pork is soft. Drain the water, reserve it and use as pork broth if desired. Let it cool. After, wrap the pork knuckle in cling film and freeze overnight.

To prepare the sauce, combine all the ingredients in a bowl. You may add a dash of sugar if desired.

Heat some oil in a heavy pot or deep fryer. Once it is hot, fry the pork knuckle until it is golden brown. Drain the excess oil using paper towels or place it in a strainer. Serve with dipping sauce and rice.

Photo Courtesy Of: roland

 

Corned Beef and Cabbage Recipe

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St. Patrick’s Day is often associated with food like sheperd’s pie, boxty and the likes. Here is another delicious recipe that I enjoy. Whenever I feel lazy, I use canned corned beef. I sauté it in garlic and onions and I add some cabbage.  It is delicious.

 

Ingredients:

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons cider vinegar or stout beer

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

 

Place the corned beef including the spice packet that came with it in a Dutch oven or heavy pot. Pour in the water. Add the garlic, bay leaf, vinegar and pepper. Bring it to a boil. After, reduce the heat and let it simmer for 1hour or until it is tender. Add the carrots and potatoes. Put more water if desired. Cook until the vegetables are tender. Once they are, you can put the cabbage in the pot. Cook for another 10-15 minutes or until he cabbages are soft. Remove the meat and let it stand for 5 minutes before slicing. Put the meat back into the pot and ladle the corned beef and vegetables into individual bowls.

 

Photo Courtesy Of: bobjudge

 

St. Patrick’s Day Recipes: Eat Like You’re Irish

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Every year on March 17th, nations around the world start indulging in that goodness that Guinness is, around 08.00AM usually.

OK, ok. I exaggerated. More like 08.25AM. But there’s more to St. Patrick’s Day than just Guinness. Again this year St. Patrick’s day also falls together with Lent.

To find recipe ideas for St. Patrick’s day you can of course easily check Recipe Finder Recipe Finder for St. Patrick’s Day recipes, but our friends over at Recipe Finder also wrote an entry with several recipe ideas for today: St. Patrick Day Meals: Eat Like You’re Irish. Go check it out now!

Photo Credit: Photo by TadDonaghe.

Orange and Rum Chocolate Truffles

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This is a very fancy sweet and great for showing off to guests. To really show off to your guests, you can give these out in fancy boxes, customised with little features special for each guest.

Truffles

As with most desserts, making sure you use the best quality Chocolate possible for cooking.

To make 30
400ml Double Cream
50ml Dark Rum, you can add more or less – depending on your taste
Zest of 1 Orange, grated on a Micro-fine Grater
400g Dark Chocolate, at least 70% Cocoa – broken into pieces
Nibbed Almonds
Ground Pistachios
Desiccated Coconut
Cocoa Powder

1. To make the Chocolate Ganache (the Truffle itself), pour the Cream into a heavy-based saucepan and bring to the boil gently with the Rum and Orange Zest. Pour the mixture over the Broken Chocolate pieces, slowly mixing all the time. When it’s all melted and smooth, place in the fridge for two to three hours, until completely set.
2. Remove the Chocolate Ganache from the Fridge, and pick somewhere cool to work. Place the Almond, Pistachio, Coconut and Cocoa Powder onto different plates.
3. Soak a Teaspoon in a bowl of hot water, then use to spoon a portion of the mixture out, then drop and roll into the dusting of your choice.
4. Once rolled in the coating, place on a sheet of baking parchment, then leave to set again in the fridge for another hour or so.

Try to keep as chilled as possible, to prevent any of the Truffles melting or losing their shape.

Photo Courtesy of: wiennat