There was no big reason for making these, I just really fancied some BBQ ribs! These are seriously sticky and very boozy. Amazing with some buttered corn on the cob. Continue reading “Bourbon basted ribs”
Bella Italia, St Andrews vs homemade lasagne
I should be clear about this, as the title of this post could be confusing. The homemade lasagne was entirely seperate from Bella Italia. The two should definitely not be confused as I doubt anything at Bella Italia could be confused for homemade. So, this weekend was definitely an up and down one from a food perspective. Continue reading “Bella Italia, St Andrews vs homemade lasagne”
Pan fried gammon with cider sauce
It’s Friday night and due to a snap decision at lunchtime (my girlfriend was going to the supermarket and asked what I wanted for tea tonight) we’re having gammon. All morning I’d been thinking about pizza but decided to put that off until later in the weekend, especially as we’re going out for dinner tomorrow and pizza is a distinct possibility then. So the next thing that popped into my head was a memory of something I saw while flicking through a recipe book. Continue reading “Pan fried gammon with cider sauce”
Food and drink I’ve enjoyed this week
Haven’t done much serious cooking again this week due to training and the Scotland game on Tuesday. The braised lamb shank on Sunday more than made up for it though, it tasted amazing. Just because there’s no recipe post doesn’t mean I haven’t stopped eating though. Continue reading “Food and drink I’ve enjoyed this week”
Braised lamb shank
I really, really love lamb. In terms of favourite foods it’s right up there, shining bright at number 1 on my list. Chops are great and roast leg of lamb is wonderful but I absolutely love braised lamb shank. It’s slow, patient cooking that has such a deep reward of the strong lamb. Tender and moist from being bathed in a lot of red wine for 2 or 3 hours. The flesh just falls off the bone and the gravy… oh the gravy! Continue reading “Braised lamb shank”
Mince and Skirlie 