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Posts Tagged ‘potatoes’

Paul’s Mediterranean-Middle-Eastern-Lamb Dish

November 24, 2009 Leave a comment

 

Mediterranean-Middle-Eastern Lamb

This was seriously good. As usual, I shot the pic in a mad, screaming rush because I wanted to get stuck in to it!

Today, I have some lamb neck fillet. What to do? What to do?

 

I’m thinking Mediterranean with perhaps a Middle Eastern or an Arabic twist. Well, that would indicate the possible use of couscous, but certain people in my household don’t dig it. So, with couscous ruled out, I’m going to opt for potatoes instead. We are at one with potatoes. They are our friends. Read more…

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Notting Hill Carnivore

November 23, 2009 1 comment

    Anna's fillet steak with red wine, onion and mushroom sauce, lambs lettuce salad and miniature weapons grade roast potatoes

Anna's fillet steak with red wine, onion and mushroom sauce, lambs lettuce salad and miniature weapons grade roast potatoes

The title of this post will be the name of my restaurant in Notting Hill. Good hey?

I wish!

On Saturday, as previously mentioned, Anna and I wanted to celebrate five years of her patiently and kindly tolerating my erratic behaviour and kitchen experiments. To properly do this, I bought some very, very good steak. Fillet for her and a thumping great ribeye for me. Read more…

Smoked Snoek (or Haddock) and Potato Curry-ish Thingy

November 13, 2009 2 comments

For some reason I’m digging potatoes. Not literally. My artist’s hands are too delicate to wield a shovel. I’m digging, as in like, liking potatoes. And to add to that now, I’m starting to dig smoked haddock too. Well, restarting, actually. I have always liked smoked haddock. This recipe’s origins is lie in snoek from Hout Bay near Cape Town. The smoky-curry-ish nature of this dish is very good. Read more…

Categories: Recipe Madness Tags: , , ,

Paul’s Mediterranean Potato Transport of Delight

November 6, 2009 6 comments

I like potatoes. I will explain why:

Potatoes are excellent for adding bulk to a meal – and can be used to stretch the number of servings for when some bastard (we’ll call him Greg) who just popped over for a drink won’t bugger off and its dinnertime Read more…