Wishing all my friends and beautiful Family a wonderful and blessed Easter, especially since I can't be with them to celebrate. Missing you all, peace and love xx
Saturday, 19 April 2014
Friday, 18 April 2014
My favourite recipes...
Because you can never go wrong with a delicious Lamb for Easter lunch...try this Jamie Oliver version, yum!
Ingredients
- 1 bulb garlic, 3 cloves peeled and crushed, the others left whole
- 1 small bunch fresh rosemary, half the leaves removed and coarsely chopped, half in sprigs
- zest of 1 lemon
- olive oil
- 2 kg quality leg of lamb
- sea salt
- freshly ground black pepper
- 1.5 kg potatoes, peeled and cut in half
Method
Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.
Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray.
Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.
To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar.
Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the potatoes and mint sauce.
Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray.
Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Tip the potatoes into the tray and place under the lamb to catch all the lovely juices.
To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar.
Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the potatoes and mint sauce.
Tuesday, 1 April 2014
This weekend I....
Celebrated my birthday! I went to the mirror, mentally done a check list. No grey hair-check. No major wrinkles-check. And even though I am officially off the calendar, I was ready to turn 32...
My birthday weekend went like this...Saturday went to Maximillien for dinner at Da Vinci Hotel in Sandton, I enjoyed the exquisite food and wine, then I partied the night away at Manhattan Club. Note to self: definitely getting too old to dance for 6 hours straight! The Sunday a slightly hungover me went out for a much needed lunch at Meat and Co in Melrose Arch. Afterwards, I was off to enjoy some dessert and champagne at the very classy 54 on Bath Level Four. I was in my element enjoying their Verve Cliquot Champange bar, definitely going back for more!
So a great time was had and that was the end of my jammed packed birthday month....ah, now I can relax and just settle into being 32...but to quote Taylor Swift...I'm feeling 22 :)
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