~ The same amount of chicken or lamb with bones, may be used. LOOKING FOR THAT TRADTIONAL, OLD SCHOOL SOUP, WITH A LITTLE BIT OF NEW AGE FLAVOURINGS, THEN THIS CLASSIC CHICKEN ANDVEGETABLESOUP, HAS THE PERFECT COMBINATION FOR YOU
Roast cauliflower soup with garlic and coconut cream. Since it’s also winter here, few meals can beat the warm comforting taste of roasted cauliflower, mixed in with a healthy dose of roasted garlic and coconut cream
This Shepherd’s pie soupis especially quick and easy if you start with left-over mashed potatoes. In a large pot, brown onion, ground beef and garlic in olive oil until no pink remains
If you’re planning a Middle Eastern feast, I’d make these ahead of time and serve them alongside succulent lamb shawarma, a fresh tabbouleh inspired bulgur wheat salad and jugs of icy cinnamon and cranberry tea
Lamb is especially flexible, so try marinating it with Mediterranean-style spices, such as garlic, cloves, dill, lemon, and oregano to add to an authentic Greek salad or introduce some Moroccan influences
Lamb Tagine with Cous-Cous – Notes from Ladysmock Cottage. There are all sorts of delicious recipes, from cakes, sauces, biscuits andsoup to cookies, muffins, chutney and bread……so, without further ado, I bring to you the Lavender and Lovage Sugar & Spice Cookbook
Elderberry jam is wonderful on toast, of course, but, it’s also amazing when spooned over meat joints such as lamband brisket and it makes a deliciously fruity jus or glaze when used this way
Lamb rib smoked at the table. Lisa and my friendship was forged over gummy cornflour bread and rock hard chocolate samhain cookies, black sambucca, and bonfires in the garden
Once again, John balances the flavours really well and the lamb was soft and flavoursome. The blend of vegetablesand the way they are prepared gives them a fresh crunch
My Ethiopian Lamb Stew had layer upon layer of flavour. then add vegetables with a little water and fenugreek leaves and allow to cook until tender but still al dente
Traditionally a Lancashire hotpot made lamband some extra depth from mutton , I was supposed To be “posh “ing this up with oysters as that’s actually very traditional but a slight mishap occurred so we stuck with a rich Port infused red cabbage and roasted Brussels and extra rich jus
after the starters, fish and salad courses, there was Cork Spring Lamb on offer with Summer Carrots, Braised Green Onions and Mint Bearnaise, or the Fish of the Day, which was Monkfish served with Asparagus and Chervil Butter……most of the vegetablesand herbs were grown at Ballymaloe House and the salad leaves were grown under glass in the Ballymaloe walled garden
