From Rick Stein’s French Odyssey Planning serves: 4 preparation time: 30 mins cooking time: 3 hrs Ingredients 225g dried flageolet beans, soaked overnight 1 shoulder of lamb (~2kg cut into 3cm chunks) 3 tbs olive oil 2 medium onions, chopped…
Category: Meat
Pork Sauerkraut
This one is entirely down to me. It is an attempt to create something of the hearty, warming Germanic food to be found in the alpine huts of the Austrian ski resorts without going to the elaborate lengths of a…
Pork Green Curry
This is a variation on the Chicken Green Curry but needs longer cooking. Since I can’t stand referencing other recipes and piecing things together, I have documented this in its entirety separately. I’ve also written this one up using green…
Pork and Cider Hotpot
This began life as a very basic but quite effective recipe by Hugh Fearnley-Whittingstall from Waitrose Food Illustrated. It is still a basic recipe but has a few personal modifications. Firstly, good ol’ Hugh wasted the tasty browning bits from…
Petit Salé
This is not a recipe to eat but a recipe to make a facsimile of a French ingredient – lightly salted belly pork. The result is something milder and more pork-like than green streaky bacon, which is probably the closest…
Moussaka
This is a rewrite of my original Moussaka recipe, which originally came from the Marshall Cavendish Handbook of Good Cooking (now sadly lost to me). I’ve made a few changes. Firstly, I’ve scaled it up (and gone to metric measurements)…
Moroccan Spiced Lamb Shanks
One of Mr. Slater’s, thus far unadulterated by myself. A warm, cozy, comforting meal for dismal winter evenings. Planning serves: 2 preparation time: 15 mins cooking time: 3 hrs Ingredients 2 lamb shanks 1 tbs flour salt & pepper olive…
Lasagne Bolognese
These are the assembly instructions from the Marshall Cavendish Handbook of Good Cooking . Most of the work goes into the preparation of the Bolognese Sauce (qv) before you get to this assembly stage and final baking. Planning serves: 4…
Lamb Tagine
Being a firm favourite both of Moroccan tagine flavours and of lamb, this is a frequent part of our diet. It is an excellent way of using shoulder of lamb. Planning serves: 4 preparation time: 30 mins cooking time: 2…
Leg of Lamb with JO’s Italian Stuffing
One of Jamie Oliver’s from his Italian Adventure. Planning serves: 8 preparation time: 15 mins cooking time: 2½ hrs Ingredients 1 Leg of Lamb, tunnel boned 2 cloves garlic, minced 3 handfulls mixed fresh herbs (eg mint, parsley, oregano, thyme),…