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Smoked Mackerel Salad with Horseradish Yoghurt Dressing


I was going through my phone when I came across this recipe from the summer.

If I recall correctly, I served the smoked mackerel salad during my house move - as it required little preparation.

The fishmonger recommended the hot smoked mackerel, saying it would make a great change - he sure was right!

The mustardy radishes compliment the smoked fish and hot horseradish giving a big mouthful of flavour!!

I whole heartedly recommend trying this recipe.

Smoked Mackerel Salad with Horseradish Yoghurt : Finished

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Fragrant and Hot Lamb Curry and Aromatic Rice


With a large slab of lamb shoulder left from the butcher’s course, I decided that I wanted to make a fragrant lamb curry.

The lamb has been marinated for 8 hours in yoghurt along with almond flour and spices. Afterwards the lamb was cooked slowly for 12 hours until it falls apart as the spoon stirs the bowl!

The smell as this cooked in the oven was incredible, permeating throughout the house.

12 red chills add a kick, but the flavours are fragrant and subtle and not overwhelming.

Fragrant and Hot Lamb Curry and Aromatic Rice : Side Shot


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Tzatziki


Tzatziki is an easy accompaniment to make, tastes delicious and goes with so many different main dishes, from burgers to shoulder of lamb. Always a popular side dish at any BBQ.

Even those that cannot cook, can make this side - as frankly, it invokes no cooking. If you can operate a grater; you can make this.

The Tzatziki will happily last for a day or two, cling filmed in the fridge.

Any lefts overs, normally gets eaten the next day with vegetable crudités and strips of flatbread.

Originally served with
Pork Souvlaki.

Tzatiki : Greek Feast” width=

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