SLOW COOKED SHOULDER OF LAMB
1 1.5-2 kilo shoulder of lamb bone-in 3 cloves garlic, thinly sliced 1 whole bulb garlic, cut in half horizontally 1 onion, unpeeled cut into quarters 4 sprigs fresh rosemary 2 tablespoons olive oil Salt and pepper 1 cup water Preheat over to 200C (400F). Place the shoulder of lamb in the roasting tin, using […]
GARLIC MASHED POTATOES
2 kilo (4.4 lb) potatoes, peeled and cut in quarters 240ml (1 cup) olive oil 6 cloves garlic, minced (do not use frozen) Juice of ½ a lemon Salt and Pepper to taste Place potatoes in a large saucepan with water to cover by 1 inch. Bring to boil over high heat; reduce heat to […]
ROASTED TROUT SALAD
*Feel free to swap the trout with salmon, just keep in mind that salmon fillets are often a bit thicker then trout and may require a bit more cooking time. ** using a mandoline will give you paper-thin slices, but if you don’t have one, don’t let it stop you making this dish, just slice […]
ENGLISH TOFFEE
*Do not be tempted to substitute the butter in this recipe with anything else, sadly it won’t work. ** You can leave the English toffee as is, without chocolate or almonds, or use either just the chocolate or just the almonds. 100g (1 cup) whole almonds (optional) 450g (1 lb) unsalted butter 530g (18 ⅔ […]
CLASSIC SLOW COOKER POT ROAST
1 (2 kilo) boneless beef chuck-eye roast, pulled into 2 pieces at the natural seam and trimmed Salt and pepper 2 tablespoons vegetable oil 1 onion, chopped 2 celery ribs, chopped 1 tablespoon tapioca or potato starch 1 tablespoon tomato paste 3 garlic cloves, minced 1 teaspoon minced fresh thyme 120 ml (½ cup) dry […]
COCONUT PYRAMIDS
Do you know that Pesach standard, the coconut macaroons in a canister? This recipe is nothing like that! It is delicious and moreish, and the secret is the ground almonds. Once you make your own, the canisters of coconut macaroons may be a thing of the past. 5 (6 medium) large egg whites 200g granulated […]
Blackout CHOCOLATE BROWNIE COOKIES
The Plague of Darkness was incredibly dense and intense for the Egyptians, while the Israelite nation enjoyed a miraculously bright and lit-up environment. Much like the cookies — incredibly rich and dark, but at the same time miraculously delicious! *do not be tempted to overbake these, they will set up as they cool ** make […]
HOMEMADE POTATO CRISPS
*be patient with heating the oil to the right temperature, to get a crunchy rather than soggy potato chip the heat of the oil is key. All science provided by cookillustrated.com **you will need a thermometer to keep an eye on the temperature, I use a sugar thermometer. ***you will need a mandoline to get […]
POTATO BOATS
I start this recipe with leftover baked potatoes, in fact when I make baked potatoes I usually make extras so I can make this recipe the next day. 6 medium baked potatoes 2 cans of tuna, drained 1 carrot, peeled and grated ½ cup mayonnaise Salt and pepper to taste 1 cup grated cheese Preheat […]
