...is sitting here, thinking of as little as possible having dined very well on my wife's cooking - lamb shanks is red wine - and listening for the first time to El Misteri d'Elx.
Beautiful music, written in the 15th Century but the recording made from a Renaissance document.
The CD? Veritas 7243 5 45239 2
Recommended!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, June 08, 2009
Friday, March 20, 2009
Food time!!!
The Teflonman has put out one of his recipes which (if I leave out the cranberries, perhaps replace them with fresh apricot slices) sounds like a very nice piece of pork belly.
It raises the thought -
LAMB STEAKS FOR TEA...
Get up, make an extra cup of green tea and infuse with mint (I used a green tea and mint teabag) then leave to cool for a while. Have breakfast.
Pour tea into a small casserole. Add 1 minced clove of garlic, a sprig of rosemary, salt and pepper to taste to the cold tea. Four lamb steaks (I used leg steaks which are taken from the outside of the leg). The liquid should cover the steaks.
Leave in the fridge until you get home from work.
Heat oven to 180C. Cook for 40 minutes. Serve on rice with greens.
It raises the thought -
LAMB STEAKS FOR TEA...
Get up, make an extra cup of green tea and infuse with mint (I used a green tea and mint teabag) then leave to cool for a while. Have breakfast.
Pour tea into a small casserole. Add 1 minced clove of garlic, a sprig of rosemary, salt and pepper to taste to the cold tea. Four lamb steaks (I used leg steaks which are taken from the outside of the leg). The liquid should cover the steaks.
Leave in the fridge until you get home from work.
Heat oven to 180C. Cook for 40 minutes. Serve on rice with greens.
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