Lamb with Rosemary, Garlic and White Wine

Remove as much fat from a smallish leg of lamb as possible; don’t worry if the meat starts to come undone.

Skoosh six cloves of garlic, a good handful of rosemary leaves, a teaspoon of sea salt, the juice of half a lemon and a tablespoon of olive oil and honey in your mini-chopper.

Rub the mixture into the leg of lamb and leave covered at cool room temperature for 4-6 hours.  A lidded oval Pyrex is ideal for this.  Then put into a warm oven (160 – 170 degrees) with a few sprigs of thyme and rosemary and half a bottle of disappointing white wine for four hours.  Two hours in, add some new potatoes.  Stir them every half hour or so, adding a drizzle of honey if you feel like it, or turning the oven up if nothing much is happening.

When the knife goes in easily, take the meat out to rest in foil, turn the oven up, and let the potatoes frazzle a bit with the lid off for 15 – 30 minutes.


Rocket Salad with Rosemary Chicken and Gran Padano


This is a ten minute wonder, inspired by (or rather, totally copied from) my friend, Andrea.

The five minute marinade

You’ll need to chop a few rosemary leaves (we’re talking less than a teaspoonful when chopped) and a small clove of garlic, and rub them into 250g finely sliced chicken breast with the zest of a lemon (don’t use the juice yet – you’ll need it later), a little salt and black pepper and two tablespoons of olive oil.

Leave this to marinate while you drop 100-150g rocket leaves into a bowl and sprinkle through about 30g Gran Padano.  You’ll want about 30g more cheese to add at the end.

Heat up a frying pan to very, very hot, then fry the chicken until just golden (about 5 minutes).  Test your fattest piece to check that it’s cooked through before discarding the oil and tossing the chicken into the salad.

Final flourish

Sprinkle with lemon juice, good olive oil and more cheese.

Stuffed Tomatoes and Peppers

Here’s one from the Posterous days. It’s very summery, and beautiful reheated the next day.

Salutation Recipes

This meal takes me back to Mimizan-Plage in 1977, the first time our family had eaten anything so deliciously foreign.
6 peppers or big tomatoes or both

1 large onion, finely diced

4 cloves garlic, crushed

2 carrots, grated

1 courgette, in small cubes

500g good quality sausagemeat

1 tin tomatoes

handfuls fresh herbs (parsley and mint are essential, thyme is nice too, if you have it)

half a teaspoon dried mint

1 teaspoon paprika

2 teaspoons dried basil

olive oil

salt and pepper to taste

1.  Gently fry the onion in some olive oil with half of the garlic, the carrot and courgette until it all starts to soften.

2.  Add the sausagemeat and keep stirring and breaking up with the wooden spoon.  After about 10 minutes, add the tomatoes, paprika and dried herbs.  Half fill the tomato can with water and pour into the frying pan too…

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Sautéed Carrots and Peas

This is another recipe from the pre-Wordpress days. It’s a great, fuss-free way to do your vegetables all in one pan.

Salutation Recipes

Well, what do you expect?  It’s Monday!  And anyway, this is a nice way to do carrots.

Finely slice an onion and one clove of garlic.  Pop them in a lidded frying pan with a biggish knob of butter.  Set the hob to its very lowest heat.

While that’s sitting there doing not much, peel your carrots and cut them (to about an inch long) on the diagonal.

Put them in the onion pan with a little salt, pepper and thyme (fresh or dried).  Clamp the lid on tight – no water, remember – and keep on a low heat for about 30 minutes.  Shake the pan from time to time.

Keep the lid off now and add some frozen peas and some more fresh thyme or parsley.  Turn up the heat to medium.  Give it another 5 – 10 minutes until the carrots are starting to colour.


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Summertime Lamb Burgers

This was my first blog post, but it didn’t have a photo with it. So here it is to celebrate our first warm weather BBQ, complete with photo.

Salutation Recipes


600g minced lamb

half an onion

one clove garlic

1 chilli

tablespoon coriander stalks or leaves

2 teasp ground cumin

1 teasp ground coriander

2 level teaspoons sea salt


Half teaspoon dried mint

Skoosh everything except the lamb in the food processor.

Mix the mush into the lamb mince with your bare hands.

Form into smallish balls, flatten slightly and BBQ or grill for 7 -10 minutes.  Check regularly and cut your biggest one in half to sample before offering to your trusting friends. (Quality Assurance)

Serve with tsatsiki, salsa or hummous.  Pile up your serving dish with bread rolls/pitta/flatbread, raw spinach and red onion and let everyone help themselves.  The salad you can see in the picture is just cannellini beans, red onion, red pepper, loads of coriander (roughly chopped), a few tomatoes, lemon juice and olive oil.


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