Tag: lamb
 
Below are is a list of all articles that are tagged as lamb.
 
 
 

 

SEE RECIPES! FOOD, WINE & FLOWERS
AT BIRKENHEAD HOUSE & VILLA

 

A blend of our favourite things…

 

 

 

Brandon Souris, their creative Executive Chef, adds lustre to a fine table. Freshly baked rosemary focaccia dipped into fruity olive oil. Tropical melon and mint soup, sautéed scallops with crisp Parma ham. Herb crusted lamb rack, medium rare at its best with roast potato wedges, flash fried spinach and grilled cherry tomatoes with a glass of deep ruby shiraz. To end, a fascinating mélange of flavours, a creamy textured pistachio nut parfait. 

 

 

 

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SEE! FOUR DRUNK BEAUTIES

 

By Alex Smith

 

Young, passionately involved with her writing, prize winning author Alex Smith brings us the tantalizing mysterious adventures of four drunk beauties in Iran. 

 

 

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SEE! EAT IN

 

Take a look at Eat In and their view of
South Africa’s National Treasures

 

 

 

‘Eat In’ comes out annually, celebrating our local food heroes of the year, who are making, baking, farming and producing the most delicious tastes, helping to form South Africa’s own style of cooking using home grown ingredients. 

 

 

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SEE! A FARM IN MY HEART
From the yard to the pantry and the table…

 

By Emilia le Roux and François Smuts

 

‘A Farm in My Heart’ is one of those very special books. Treasured memories, which touch the heart. Homely recipes from a family farm, passed down through generations and still bringing pleasure to the De Rust table. 

 

 

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LAMB, TOMATO AND AUBERGINE TORTA

 

Learn to Cook with Showcook

 

 

Torta is the Italian word for cake or pie. In this luscious savoury version, a lining of aubergines is filled with sautéed diced lamb in a thick tomato purée. Garlic and fresh herbs; oregano, rosemary, basil or lemon thyme all add their inimitable flavour and fragrance to the robust filling. A splash of mellow red pepper purée completes the dish. 

 

 

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Q&A with Leslie Back

 

With Leslie Back

 

Puzzled, mystified and driven to distraction? Why has the cake flopped, the mayonnaise separated and what does it mean to ‘blanch and refresh’? Leslie Back has the answer to some of these vital questions in the first of her two part series!

 

 

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GREAT CASSEROLES

 

Learn to Cook with Showcook

  

Master the art of making a great casserole, substantial, simple and, above all, satisfying.

 

 

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AT HOME IN CHARROUX

 

With Marlene van der Westhuizen

 

 

What Marlene is offering at beautiful Charroux, set in the rugged Auvergne region deep in the heart of Bourbonais near Vichy, is more than simply a cookery course rather a miniature taste of France in a country devoted to all things culinary.

 

  

 

 

 

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ROAST LAMB SALAD

 

Learn to Cook with Showcook

 

 

Roast lamb salad tiède works particularly well during the autumn and winter months as it is an unusual combination of freshly roasted deboned lamb, served slightly warm, with creamy butter beans and roasted potatoes. 

 

 

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