the lamb is actually just the “side”in this dish… i have made it with pork belly too… this dish is all about the cauliflower.
its a stand out.
something special happens to cauliflower when you roast it beyond soft – browned, crispy in parts, flavours intensify and it becomes something you just cannot get enough of.
give it a go, and i know youll want to make it again within the week.
Continue reading “indian spiced roasted cauliflower served with lamb rump”
this is a delicious salad! enough said……….
nah, i cant actually help myself…. mint is always a hit with lamb, in this recipe mint ends up in the homemade mayonnaise. the earthiness and slight chilli hit of the lamb is perfect with the sweet roasted carrot, and yea, i just love hot cheese………… who doesnt?
making mayo is slightly technical, BUT well worth the reward of making it at home. its much tastier and doesnt have a shit load of additives. it also gets super quick to make as you master the talent.
if you dont want to make your own, use store bought mayo – i recommend best foods.
Continue reading “moroccan lamb with roast carrots, haloumi and mint mayonnaise”
i had a fabulously long lunch at hellenic republic in brunswick, melbourne early jan 2017.
not only did i nearly make new best friends with the server, i experienced the most mouth watering lamb (arni sto fourno) i have ever had – melt in your mouth, cut with a spoon kind of tender. i had the carrot salad, which is far too humble of a description for what blasted me with flavours of cumin, basil and honey. and the saganaki – well there isnt much in the world thats better than a hot, textural, and salty cheese with figs.
my replication of the dishes took a few creative liberties based on what i had available – but i was super pleased… they were delicious… and they took me right back to my seat in that brunswick restaurant on a 35 deg day, where i downed delicious mythos lager and went on my first, and immensely memorable, greek food journey.
Continue reading “a greek feast: lamb shoulder, fried carrot salad with pumpkin puree & fried haloumi with chilli apricots (inspired by hellenic republic – melbourne)”