FOOD & DRINK
June 19, 2012
Meat (pork) lasagne - proper lasagne
(serves 6, preparation time 10 minutes, cooking time 1.5 hours)
June 14, 2012
Onion tart with wholemeal pastry (v)
(preparation time 1 hour, cooking time 1 hour)
April 25, 2012
(Preparation time 20 minutes, cooking time 45 at least possibly 1h 15 mins)
March 11, 2012
Spicy chorizo jambalaya
(serves 4, preparation time 10 minutes, cooking time 20 - 45 depending on rice used)
Walnut and black pepper oatcakes
(makes about 20, preparation time 20 minutes, cooking time 15 minutes)
January 22, 2012
January 21, 2012
Rhubarb and almond cake
(preparation time 30 minutes, 40 - 1h 20 minutes baking time)
December 11, 2011
Ragu sauce (v)
(serves 6, preparation time 20 minutes, cooking time 2 hours plus)
November 30, 2011
(preparation time 25 minutes, 40 minutes baking time)
November 14, 2011
April 26, 2011
Here’s what you do:
Step 1 - Put the lamb mince, into a big bowl and add the other ingredients.
Step 2 - Mix the ingredients thoroughly with your hands. This may take five minutes or so.
Step 3 - Divide the mixture into the number of kebabs that you require. Using 500g of lamb mince I made eight large kebabs.
Step 4 - Make a ball out of each kebab portion and the gently roll it into a sausage. Push a metal skewer through the kebab.
Step 5 - Place the kebabs on a low heat bbq, turning regularly. These need a slow cook and this should take about 20 minutes.
Step 6 - Serve with raita, salad and pitta breads
You can adapt this recipe quite easily to your own taste. This version gives a well rounded kebab that is not overpowered by the garlic, chilli or tomato.
Kitchen implements required:
- large mixing bowl
- metal skewers
chilli con carne