Recipe Tag: lamb

Recipe

EGGPLANT & LAMB WITH FETA, MINT, CRISPY CAPERS & ALMONDS

In this simple and elegant barbecue meal, lamb and eggplant are dressed with Greek flavours. The type of lamb you choose will affect cooking times so adjust accordingly. If you have pescatarians to cater for, keep the eggplant and lamb separate and you could always spoon some warm lentils, tossed with olive and lemon, over the plain eggplant to boost the protein.

Recipe

BEETROOT LAMB ADOBO

Only use fresh bay leaves in the adobo. While you can mix the rub ingredients in the blender, Andrew and Jess believe the flavour is better if you use a mortar and pestle to pound the ingredients as it smashes rather than cuts the ingredients. The annatto powder, which is characteristic of a Batangueno-style adobo, is optional but adds a bright piquancy to the dish. It can be found at some Asian supermarkets or buy seeds online from Tio Pablo and grind to a powder before using. Traditionally pineapple vinegar would be used in the adobo but as it is unavailable here, at Nanam they use a sherry vinegar in its place.

Recipe

Xi’an lamb & cumin noodles

There are quite a lot of ingredients, so I recommend being methodical and organising yourself from the outset. In separate bowls, mix together the ingredients for the marinade, the stir-fry paste and finally the stir-fry sauce so you have everything to hand when cooking. Although this recipe requires quite a lot of prep, as with most Chinese cuisine, the cooking barely takes any time at all.

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