Sunday, August 31, 2008

Chili's, Legacy Place, Palm Beach Gardens

If you're looking for cheap n cheerful on a Saturday evening or any night for that matter, you could do alot worse than Chili's. It's become quite a regular standby for us which has as much to do with the food as the 2 for 1 drinks!


Its consistent, reasonably priced, children can make noise without you worrying too much about disturbing date night diners and they have a kids menu that isn't an insult to them OR you.


Dr. Dave went with the habanero boneless wings $8.29 which he described as 'way too spicy' but that's just him, if you were scarfing them down with a frozen margarita or six they'd probably be just fine. Also he doesn't do ranch dressing which would've cooled things off so he only has himself to blame. I had a couple too and although he was right, there was a little burning tongue action - they weren't killer. I had the buffalo chicken salad $8.49 ; a crispy mix of leaves, tortilla strips, boneless buffalo chicken and blue cheese. Not exactly on the healthful side of the salad scale but extremely satisfying. Mia had pizza & corn, Ceci had mac & cheese & broccoli trees. Kids meals are $3.99 a piece including a drink - can't go wrong for that!


Friendly staff, decent food; this place does everything it says on the label. We'll be back...

Friday, August 29, 2008

Easy Weeknight Family Food



The school runs are back on; schedules are overcrowded with after school programs and you have little or no time to cook before everyone's at the table looking to eat...

One thing that works for my whole family on busy days is the pasta bake. I've made numerous variations on a theme depending on the old BOGO collection or whats fresh or simply what we feel like eating.

The simple genius of this dish, apart from its versatility, is that you can combine every element of the meal in the one dish, prepare it ahead of time and in 15-20 minutes its ready to eat. By the time the crusty sneakers have been removed and you've unpacked the lunchbox - its done!

I'm a pretty organized cook. I buy chicken breasts in bulk and grill them, slice them and have them ready to go in the fridge. Its far easier to do it this way than cook from scratch every night - I also only have to clean up once! You can do the same with the pasta. Cook a boxful of penne or bowties, rinse in cold water and dress with a little olive oil and fridge it. This makes a really nutritious dinner just minutes away. I've got quite into the wholegrain pastas too - even if you do half & half its a great way to add fibre without a battle.

Here's what I do. Mix the pasta and sliced chicken with a store bought marinara sauce, add vegetables - your choice - my guys like green beans, sweetcorn, carrots and peas - give it a mix and pour into an oven proof dish. Top with grated cheese and bake until bubbling.

Here are some variations:


  • ITALIAN & CREAMY - Whole grain pasta shapes with chicken, alfredo sauce & spinach, top with breadcrumbs & extra cheese.


  • BBQ STYLE - Bowties with chicken; marinara sauce, splash of barbecue sauce & a can of sweetcorn, top with extra barbecue sauce and spicy cheese.


  • ITALIAN & LIGHT - Penne with chicken, tomato & basil sauce, packet of frozen peas, top with skim milk mozzarella & basil.


  • MEXICAN STYLE - Spirals with chicken, spicy tomato sauce, beans, top with mexican blend cheese and French's onions.

I like to let my daughter choose the ingredients, the pasta shapes, the vegetables and the cheese. A little control over what she's eating makes her so much more hungry for the finished product. With this dish I know she's getting a bit of everything good in each mouthful. Dr. Dave and the three toothed one don't complain either!


Thursday, August 28, 2008

Fab Filet....

If you're in a III Forks come Strip House frame of mind on a Boston Market budget then get thee over to Josephs Classic Market on Northlake this week. The filet mignon is on sale for $6.99 - its superb quality and they'll trim it and cut it to order.

Of course you'll be seduced by tons of the other gourmet gorgeousness they have in there but what the heck - think of what you're saving on the steak!

http://www.josephsclassicmarket.com/

Tuesday, August 26, 2008

Kasha Varnishkes

If there's one dish that my picky, fussy, family (Dr. Dave's side of course) love then it is this one. It receives universal praise and quite frankly, I'll blow my own trumpet here - its the best you'll find. The bland, grubby, bottom of a parrots cage taste of most kasha I've had is replaced by a soft flavor filled, semi healthful dish that will be a great side or vegetarian main course for all your holiday cooking.



Recipe Ingredients - Serves the masses - 8 at least


  • 1 x box of bowties (if you can find wholegrain then good - I couldn't!)

  • 1 large (or two small) onions, thinly sliced

  • 3/4 cup of kasha

  • 1 pint of chicken (or vegetable) stock

  • Butter / olive oil



Recipe Directions


  1. Cook the bowties in a large quantity of salted water. Drain, and dress with a little olive oil to stop them sticking.

  2. In a large frying pan, saute the onion in butter & oil until it starts to brown (around 10-15 minutes).

  3. Add the kasha to the onion and coat it in the butter & onion juices; adding more butter if necessary.

  4. Pour over the stock and reduce to a simmer until it is absorbed into the kasha but still moist.

  5. Add to the pasta and toss until its all combined (taking care not to break up the pasta).

  6. Serve immediately to rapturous applause.

Saturday, August 23, 2008

Bice Bistro, Palm Beach Gardens

I love it when Dr. Dave is spontaneous. A quick trip to Costco for drinks & Charmin elicited an unexpected invitation from him. "Wanna go and eat somewhere?" Oh yes please, anywhere other than my kitchen which is going to be a hive of activity tonight. Where? We had a short drive around and decided that we'd eaten everywhere that sprang to mind and we'd drive into a couple of strip malls to see if there was anywhere we'd missed lately. We had; the relatively new Bice Bistro. We were early diners - the restaurant was empty when we arrived at 5.45pm and even though we had our two girls with us we were welcomed into the trendy and hip environment.

Our server Curt was friendly and obliging. Decent bread arrived with a cream cheese & chive, balsamic & olive oil arrangement. Unusual but pleasant. I ordered the salmon livornese $23 with a tomato, caper & olive sauce and grilled polenta. Dr. Dave ordered the lasagne $16. Curt had asked me how I wanted the salmon - silly question really, since when did salmon become a steak?; but I said medium was fine as I know that produces a tender & melting result. In honesty chefs should be left to cook fish how they see fit; they're the experts. This chef chargrilled it to well done it on the outside; as a result it was definitely cooked through and, you know what, it was absolutely fine. Don't bother asking a diner how they want their fish cooked, just do it this way - easier all around and no room for complaint! Dr. Dave's lasagne was constructed of fine sheets of fresh pasta with a lesser amount of ragu than he would've liked but what was there was superbly flavored. What the heck was the deal with the mobile mast spaghetti garnish? Unnecessary and inedible. We ordered a margherita pizza for Mia & Ceci but it arrived as a bianco; just mozzarella, no tomato sauce. It really wasn't a problem; she was happy and we were unconcerned but it was removed from the bill regardless.


Reasonable prices except the water, $6.00 for a bottle of San Pellegrino is toppy, as is $3.00 for a kids soda. In this market, with so much choice for the diner; so much variety and quality concentrated in the PGA area alone, it takes a special place to warrant repeat visits. Often times its people that keep you coming back just as much as the food. In the case of Bice Bistro I'd return for both; but come on... lose that garnish!

Bice Bistro, 2000 PGA Blvd, Palm Beach Gardens

Hot Chocolate?

During our recent storm day I made reference to the fact that sometimes you need to crank the air con and hunker with a little hot chocolate, even in August. I mentioned this to my girls who reacted with great enthusiasm....


video

Marshmallows? or do you think they had enough??!!

Friday, August 22, 2008

BOGOholism....

Yep its only trip two to the supermarket for the week and I just couldn't stick to the NO BOGO rule. In my defence I will say that the items that sucked me in are ones I use, well the shredded wheat at least, the others are brands I'm prepared to try and isn't that the name of the game?! I didn't fall for the salad dressing or the barbecue sauce so there's progress indeed. $75 in Publix, broken down:




  • 2 pieces of brisket $17.00

  • BOGO Shredded wheat $3.89

  • BOGO Prego pasta sauce $2.57

  • BOGO Juicy Juice $3.59

  • Sushi $4.59

  • Rice Vinegar $3.99

  • couple of jars of babyfood $1.29

  • Spring mix salad $5.00

  • Bowtie Pasta $1.39

  • Challah $3.39

  • Canola oil $2.79

  • gourmet magazine $3.99

  • Fruit, Vegetables $6.00

  • Gorgonzola cheese $5.29


What an odd array of ingredients you may rightly note. I actually went to the supermarket for a few things for my daughter's first birthday on Sunday but you know how it BOGO's... We have some family coming over and that's a great excuse for me to cook. I've been scouring my Disney books for fun family style recipes and we're going to have a couple of dishes from the Polynesian Resort as its my nieces & nephew's favorite place and a couple of my own. If you want the best ever Kasha Varnishkes (as rated by my discerning family) then check back in a couple of days.

Things I have learned whilst shopping Part 2

  1. Check your receipt and watch that screen like a hawk. I just noticed I was charged for Bosc pears when I purchased Bartlett. Needless to say the Bosc were more expensive (Grrr).

Wednesday, August 20, 2008

Coupon Crazy or BOGO Bonkers?

After revealing my shameful BOGO stash yesterday, (that's Buy One Get One for those who don't know shopping jargon) I decided that I'm going to exercise a little more restraint in the food shopping arena and share with my readers my grocery purchases for the next seven days in their entirety. For the record, there are four in my family; only three of whom have teeth.


Today was my first trip of the week which displays restraint in itself having been housebound yesterday. Behold $63.00 of shopping from Publix:



Lets break it down:
  • Tropicana Orange Juice $3.00 - on sale and I had a coupon.

  • Cascade dishwasher tablets $3.49

  • Blue Goodness smoothie $4.29 - check the ingredients of smoothies, some of them are all apple juice and concentrates, this one is NOT.

  • Milk, $2.59

  • Bakery bread $3.35

  • Sushi (lunch) $4.59

  • Pink milk for my Lola $2.59

  • Whipped cream $3.29 (got all excited about hot chocolate and marshmallows whilst hunkered yesterday)

  • Smoked almonds $3.19 & coconut $1.69 for a chicken recipe I want to try

  • Deli meats and cheese for Dr. Dave & Mia's sandwiches $18.00

  • Gerber pear juice $1.87 for the toothless one

  • Princess spaghetti o's $0.93

  • Butter $2.50

  • Grapes $3.25

  • Toddler snacks $1.67

  • Barilla marinara sauce $1.67

  • Emergency jar of babyfood $0.63

  • Sausages $2.00
COUPONS -$6.00

STORE SAVINGS -$14.24 in total.


    Things I have learned about shopping Part 1:

  1. Just because its 2 for $5.00 doesn't mean you have to buy two.

  2. Just because its BOGO doesn't mean you need it. *hands up - guilty as charged* (6 bottles of BBQ sauce & salad dressing is more than I will use in a year!)

  3. Cut coupons from the Sunday paper and get the Palm Beach Post on a Wednesday & Thursday for the week's coupons & promotions. Invest in a trusty coupon organizer (see below) and keep it up to date and in your bag or car at all times! Yes those coupons may only be for 25 cents or 50 cents but as my savvy brother in law says, 'if you saw the cash on the floor - wouldn't you pick it up?!'


http://www.publix.com/bogo



Tuesday, August 19, 2008

What a Fay Day for a Kitchen Colonic


So what's a girl to do when Tropical Storm Fay renders her housebound? We were warned, there was 'tornadic activity', we should 'hunker down' and my personal favorite, to beware of 'ponding on the roadside'. 'Ponding'?! What? like a puddle? Puleez, I'm from London, gale force winds? Torrential rain? put yer collar up and take a brolly! Anyhow, not wishing to take any chances with random ponds or being swept away Mary Poppins style by a rogue gust, I was stuck at home....bored....full of Virgo style energy, hence I gave my kitchen cupboards a little overdue cleansing.....

Mission Organization

I am small and my kitchen cupboards are tall. I have to use the space on the bottom and middle shelves very wisely as they are the only ones I can reach without my daughter's step stool. Here's what works for me in my three food storage cupboards.




Cupboard 1 - Here are the condiments, herbs, spices, oils etc., all easily accessible from the stove opposite i.e. cooking ingredients. Seasoning for every dish is close at hand. Gotta have balsamic, white & red wine vinegar, extra virgin olive oil (never in a fridge), veg oil and yep, gravy granules (sorry). The middle shelf has my emergency cans of beans, fruit & princess spaghetti whilst the top houses my shameful collection of BOGO barbecue sauces, matzo and pasta. Wire baskets are perfect for the dinky spice jars - genius invention.





Cupboard 2 - Herein lie all my baking goodies. Flour, matzo meal, baking powder, yeast, sprinkles for every conceivable festive occasion, flavorings, frosting for a cupcake crisis and the odd jar of baby food. I try to house all cereals here like my Dr. Oz endorsed steel cut oatmeal (as yet unopened), honey & syrup. Question: Why don't manufacturers make cereal in more cupboard friendly boxes? In the UK you can buy handbag friendly sizes of Glamour and Elle magazine so why not extend this genius idea to cereal boxes? I don't mind if they're wide but why are they so flamin' tall they won't fit in the cupboard and I have to store them on top of the fridge in full view of visiting folk who may therefore make judgements about me solely based upon my taste in breakfast goods? Virgo no like that! Its enough to make you decant them into plastic containers and if that's the case I may as well buy generic, which with cereal I never do. Are you listening Lucky Charms? ... Oops, I mean Organic Kashi.





Cupboard 3 - Ah, the comfort cupboard. The snicky snacks. The Tetley extra strong teabags and Maltesers hot chocolate smuggled back from England. The goldfish, the baby bottles that *sniff* I'm saying goodbye to as my 11 month old now uses a cup *sob*. Oh and the digestive biscuits, all manner of hot cocoa flavors & mini marshmallows. Yes I know this is Florida but now and again you need to crank that air conditioning and put on Home Alone whilst you hunker. Again the top shelf has been designated to the BOGO's. Salad dressings! Ugh. What possessed me? I think its was the BOGO and coupon combo that sent me over the edge. I mean, one free then a dollar off? How could you not?!

This was a thoroughly enjoyable colonic. Not at all like the first and last one I had in Harley Street in 2001. TMI?!













Saturday, August 16, 2008

Gelato Grotto, Palm Beach Gardens


If I gain a pound or two this week, I have only myself and the Food Network to blame. I stayed up last night watching that big galoot Guy Fieri on his show, 'Diners, Drive in's & Dives'. I don't particularly like the man either with his banal, contrived catchphrases, 'off the hook', 'that's money' or the latest 'out of bounds'. Look buddy, you're not Jamie Oliver and you never will be so get another gimmick already. Anyhow I put that particular irk of mine aside as last night he drove into an amazing gelato place so off I drifted to sleep dreaming of the stuff and today I had to be indulged in one of my favorite, if occasional, treats.


Gelato Grotto is simply the best 'ice cream' around here and believe me after two babies who had me craving nothing but ice cream for 2 months solid I am something of an expert. Carvel (can't beat the soft serve), ColdStone Creamery (fantastic cheesecake flavor with a frozen strawberry mix in) were all consumed in vast quantity with delight BUT at Santa's Grotto I could eat ANYTHING and be happy. It is all exemplary, made and presented with professionalism, care, cleanliness and - dare I say - love. It shows. The menu trumpets the fact that gelato is lower in calories than ice cream and that may be so but you'd never know to taste it. Its as creamy and soft as it is flavorful. Every flavor (and I've done some serious tasting!) is a completely intense representation of the ingredients contained therein. The hazelnut is a pure, nutty rich cream; the pistachio is delicate and fragrant and the strawberry is like a mouthful of creamy smooth fruit.



It's not the cheapest ice cream in town. The prices start at around the $4 mark for a single scoop but the quality is evident in every satisfying lick. I've had cassata in Rome and stracciatella in Napoli and I can tell you that this is as good as any gelato you'll find in Italy or anywhere else. If you want quality over quantity and this is no bad mantra, this place is for you. (and me!)


http://www.gelatogrotto.com

Friday, August 15, 2008

Breakfast of Champions, Cracker Barrel


Ask a child where they'd like to go for breakfast and the chances are they'll opt for somewhere serving pancakes, selling tat and a bit grubby into the bargain. Welcome to the Cracker Barrel on 45th Street, West Palm Beach.

Mimi went with with 'kids' pancakes. What kid can eat that much? Thankfully not mine. She had a side of sausage and ate half that and about half a pancake. Dr. Dave had 'Grandma's pancake breakfast' - clearly Grandma can put it away; he was also defeated. I had the 'low carb' offering. Not because of any dietary preference you understand, I just knew they wouldn't eat their pancakes and I'd have at least a single adult portion left for myself. Great quality pancakes, you can't knock them for that. The eggs are fine, the turkey sausage really nicely cooked. The tomato slice & orange garnish? Puleez...

Friendly service, fun and unpretentious environment, and $20 all in including some pretty decent coffee. If you can get back to the car with out dropping the same again in the 'country store' you'll be laughing.

http://www.crackerbarrel.com/

Wednesday, August 13, 2008

Salmon Cutlets




Growing up in my household, these would be called 'salmon cutlets'; in a more traditional English house I'm sure 'fishcakes' would be a more suitable moniker. Call them what you will; they're delicious. Packed full of Omega 3 and anti-aging magic. I know that because Oprah and Dr. Oz said so.


My Aunt Arline has given me two treasured pieces of advice since I married into the Rubin clan. First, she said, "only clean up after the children once a day - they'll only mess it all up again" and second, "get the canned salmon from Costco, its the best". Words of wisdom indeed. I'm working on the cleaning thing - once a day? seems excessive! but with the salmon she's spot on. Obviously if you have the time, budget and inclination then fresh poached & flaked salmon would be wonderful but as a storecupboard staple, you could do alot worse than keep a stock of these cans handy. They're pure salmon, no skin, no bone, nothing to pick over. There aren't many brands of canned fish you can say that about. Given a choice of these salmon cakes or crab cakes, I'm going with the salmon.
This is a very simple recipe, and yes, its a high salmon to potato ratio but there's nothing worse than a chintzy fishcake. Its a salmon cake after all, not a potato cake!


Recipe Ingredients


3 x cans of Costco salmon

1 cup of mashed potato (leftovers!)

2 tbs of dill relish

salt & pepper

matzomeal or breadcrumbs (homemade breadcrumbs or Panko - not yellow grit)


Recipe Directions


  • Open the cans and drain the salmon really well; place into a mixing bowl.

  • Add the cup of mashed potato and the dill relish (well drained & squeezed thru kitchen paper).

  • Add salt & pepper to taste.

  • Empty some matzomeal onto a board or a plate and form the cakes with your hands or in a ring mould. Coat in the matzomeal.

  • Heat some vegetable oil & a little butter in a pan and shallow fry for around 5 minutes each side on a low/medium heat until brown & crispy.

Trust me tip: This is a wet mixture - you can make the cakes and chill them for around 30 minutes prior to frying to dry them out which can make frying easier. Don't flip them around in the pan either, have a little patience and only turn them after 5 minutes or so on a low to medium heat.



Monday, August 11, 2008

Excess Baggage

As all my loyal subscribers know (right Dad?) I have just returned from London several pounds heavier than when I left. Nothing to do with all the curry, chinese food, fish & chips and biscuits you understand, but all the new cookbooks. Like Carrie Bradshaw at a Manolo sample sale was I at the Borders closing down event at Lakeside. They were offloading absolute treasures at half the half price. Yep, you heard it... Even the BRAND NEW releases were half price and those on sale were an extra 50% off. Oh joy... Rapture..... I was in cookbookcafe heaven.


With Dr. Dave, the girls & Dad safely deposited in the Starbucks above I loaded the stroller with a very careful selection trying to bear in mind the new baggage allowances. Now there's something you have to know about my Dad. If you show an interest in something - if you hint that there's something you may one day like to own - chances are he'll get it for you (so choose your words carefully). You tell him you like his shirt - he'll give it to you (most likely unlaundered but you get my point). Of course he's watching me carefully picking over the books and listening to me umm... ahhh... then putting them back. Fast as I'm putting them back he's picking them up and hot footing it to the checkout. Ergo cookbookcafe's shelves are fit to bust and we had to bring an extra bag home. Thankfully I packed light on the way out.



If all this weren't enough in the spoiling department, Dr. Dave spent two hours tonight re-organizing the cream of my collection. If that's not true love (or perhaps OCD) I don't know what is.

Sunday, August 10, 2008

PF Chang's China Bistro, Gardens Mall



I'd almost reached the decision to stop reviewing chain restaurants and was going to restrict my dining opportunities to smaller, more intimate artisan establishments but what the heck, Dr. Dave wanted Mongolian Beef and as it was his birthday the day before I went along with it.


PF Changs is consistently busy with a crowd of trendies & oldies alike. It's not your average Chinese restaurant - don't expect to see noodles & duck sauce the minute you sit down, although they'll grudgingly drag them out if you ask. I wouldn't bother if I were you, they're a greasy, crumbly mess; better to order some steamed dumplings ($7) as we did. A hefty chunk of minced shrimp in a light steamed wrapper, no stodgy shrimp-esque fillers here - a pure seafood hit. Mimi was in a noodle mood so had her favorite chicken lo mein ($9); kind of doughy for my taste but she liked them. There's no 'kids' menu here (good thing too) so expect to either share or divvy up for an adult dish. Dr. Dave had his usual, Mongolian Beef ($15) cooked extra crispy with extra sauce. Extra Extra... so high maintenance! The beef is one of the best dishes on the menu here, really flavorful with enough heat to add interest without taking off the roof of your mouth. I had the Hot Fish ($15) which I'd never had before and at the server's suggestion had it cooked extra crispy (hmmm.... has she been in cahoots with Dr. Dave?) It's billed as 'fish of the day' but the server said, 'usually its tilapia' which is the fish of every day in Florida. It was warm rather than 'hot' and fragrant rather than the billed 'spicy' but then I have a high tolerance for chili. This was to the benefit of the dish as the milder fire - more of a smoulder actually - allowed the spice & flavor of the fish to shine.
PF Chang's; its Chinese Jim, but not as we know it.

http://pfchangs.com/


Saturday, August 9, 2008

The Fairy Godmother of the Food Network




Imagine my shock & surprise to see good ol' Paula Deen moonlighting at WaltDisneyWorld yesterday. Does this woman ever have a day off??!!

Thursday, August 7, 2008

Easy Beef Rendang


This is an old favorite from my Malaysia years back in 1990-1991 ish. I must've consumed at least fifty different versions of both beef and chicken rendang with varying degrees of delight. The high end places such as the tourist hotels like the Regent & Shangri-la tend to serve a wonderful quality meat but the sauce can be on the tame side and whilst the street hawkers can use some rather dubious cuts of 'beef', the flavors and fragrance from these vendors can't be matched. Such is the demand for the 'rendang' flavor you can even buy a McRendang from the McDonalds in Kuala Lumpur... and I did... often!

The recipe is a very loose adaptation (you trying buying candlenuts in Publix!) of one that features in one of my oldest Malaysian cookery books, the sadly out of print, 'Traditional Malaysian Cuisine'. You could try ebay for this brilliant book which has authentic recipes for Chinese, Nonya & Malay regional cookery but, word to the wise, cookbook shopping on ebay is addictive.



Recipe Ingredients (serves 6)



For the Paste

2 tbs curry powder

1 onion finely minced

1 heaped tsp of minced garlic

1 heaped tsp of lemon grass

1 heaped tsp of ginger

3 red chillies finely minced

1 3/4 lbs of lean braising steak


1 tsp salt
1 tbs sugar
1tbs soy sauce
2 tbs water
1 can of coconut milk


Recipe Directions



  • In a heavy based oven proof casserole, heat & cook the paste ingredients until fragrant (don't worry if the pan looks a little charred up on the bottom).

  • Add half the coconut milk and continue stirring and frying until it separates.

  • Add the wet mixture of salt, sugar, soy sauce & water along with the meat and stir.

  • Pour on the rest of the coconut milk and cook in a 325 degree oven until the meat is meltingly tender and the gravy is rich and thick (2-3 hours). Give it a couple of stirs during cooking to help it along.

  • Serve with steamed jasmine or basmati rice.

Trust me tips: Try the gourmet markets or Asian supermarkets for convient jars of minced lemongrass, ginger & kaffir lime leaves - they are so easy!

If you like things a little sweeter you could add some shredded coconut an hour or so before the end of cooking time to really jack up the coconut hit.







Sunday, August 3, 2008

Slow Roast Leg of Lamb














Sunday Lunch in the UK is something of an institution. There's limited store trading; most places close early on a Sunday and even in this age of 24 hour gratification, some things remain sacred to family life. Growing up in the Sowerby house, two things were dietary guarantees: There would be a full English Breakfast on a Saturday (or at the very least a bacon sarnie) and a substantial lunch and pudding on a Sunday afternoon. Few things could stir a pair of sulky teenagers like my brother and I from our beds at the weekend like the smell of grilling bacon or searing animal flesh rising up from the kitchen below.




As its our last Sunday before jetting back to the heat & humidity of my adopted home, I wanted to prepare an old favorite - a long and slow roasted leg of lamb with rosemary and garlic. This was one of my Mum's standbys and with a couple of tweaks; its one of mine too!



Recipe Ingredients

  1. Leg of lamb (bone in)

  2. 2 heads of garlic

  3. 1 large onion

  4. 1 lemon

  5. sprigs of fresh rosemary

  6. 3/4 bottle of dry white wine


  7. 1 pint of chicken broth/stock


Recipe Directions


  1. Preheat the oven to 325 degrees.

  2. Cut a few slits in your leg of lamb and place in slivers of rosemary and garlic.

  3. Place a solid roasting tin over your hob/cooktop and heat a couple of tablespoons of olive oil.
  4. Cover the meat in seasoned flour and brown on all sides.

  5. Add the chopped onion, the rest of the garlic, sliced lemon, wine & chicken stock and bring to a boil over the heat.

  6. Reduce to a simmer and place in the oven for 3 to 3 and a half hours basting every half hour.

  7. There will be plenty of juices left in the pan to serve with the meat and it'll be moist enough after this long slow cooking to shred with a spoon and fork.



I also had two chickens (see below) for the plainer eaters amongst us which I prepared in exactly the same way aside from some bacon to protect the moistness of the breast and obviously a reduced cooking time.



Serve with copious amounts of roast potatoes & vegetables alongside the winey, lemony, garlicky juices from the meat.