Sunday, 23 September 2018

Lamb couscous



  1. 4 lamb leg steaks
  2. 1 red chilli pepper chopped into rings
  3. Half a teaspoon turmeric
  4. Quiet a lot of black pepper
  5. Two cloves garlic
  6. Juice of half a lemon
  7. Two tablespoons of olive oil


  1. Two small parsnips chopped small
  2. Four carrots chopped small
  3. Large knob of butter
  4. Three small onions
  5. Tin of chickpeas
  6. Small handful of cashews
  7. 100g couscous
  8. Coriander
  9. Green beans

Marinade lamb, cut into small pieces, over night.

Heat whole marinade in hot pan. After a few minutes remove from heat in a separate pot and place lamb pieces back into frying pan, keeping cooked marinade for later. Fry lamb hard and fast, keep separate when cooked.

Chop onions, cook in same pan as lamb, add cashews and chickpeas.

Microwave parsnips and carrots with butter. Place in oven at 200°C.

Add couscous to marinade then add a cup of boiling water. Add onions and chickpeas. Add parsnips and carrots.

Place lamb on top.

Serve with green beans and coriander.

Sunday, 3 December 2017

Short rib of beef


  • 4 short ribs of beef on the bone
  • 8 tomatoes
  • Half an onion
  • Two sweet peppers


  • half a lemon
  • half a fresh chilli
  • teaspoon of mustard
  • teaspoon of smoked red pepper powder
  • dash of Lea and Perrins sauce
  • 200 ml left over herby olive oil from olives
Microwaved beef for five minutes. Marinaded and left over night. Arranged in dish and cooked at 200° for 20 minutes, with onion separating pieces.
Added sliced peppers and tomatoes and covered all in marinade.
Reduced heat and cooked for another hour, potatoes, parsnips and carrots in a separate dish.
Served with spinach and broccoli.


Fantastic flavour but still very tough. Maybe microwave for longer on day one?