member blog: acdc
acdc
From
Ireland
Member since
19th Aug 2008
About
Well where to start. My 4 lovely boys are more important to me than anything.
I love to grow stuff, not always successfully but anyway I try. If we had a bigger house/garden I'd love some dogs, cats, chickens all that lovely good life stuff. But I'm still fond of my comforts. I love to cook and experiment with new ingredients and tastes. That's about it for now. Talk again soon.
acdc's blog posts
Rhubarb Sponge
Wed 29 Jul 2009GENERAL BLOG
These are photos of my eoght year old working with his Granny, to make a rhubarb sponge. At his request having been out in the garden with his Grandad that morning.
0 COMMENTS
Chilli from MOF
Thu 21 May 2009GENERAL BLOG
This is what my boys and their Dad got up to when I was at work today. The boys did most of the work, and it's the first time that OH has used that book. He's delighted with how easy it is to follow. Now himself and the lads are planning another kitchen adventure when they get me 
out of the kitchen!!!!!!!!!!!!
It was delicious. 
The Lamb
Mon 18 May 2009GENERAL BLOG
This is how the lamb looked
1) In it's marinade and
2) When out of the oven.
It was a great success as usual and was gobbled up and enjoyed by all.
Morrocan Lamb
Tue 12 May 2009GENERAL BLOG
I make no claims on the authenticity of this, it has been adapted to suit our family tastes and is a favourite. I will post a photo over the weekend as I will be cooking two of these of saturday for a family get together
MORROCAN LAMB
2kg (approx) Shoulder or Leg of Lamb, boned for convenience.
For the marinade
1 large bunch of mint
1 tablespoon of ground cumin
1 teaspoon of ground ginger
½ teaspoon ground turmeric
1 teaspoon of paprika
½ teaspoon ground cinnamon
2 cloves of crushed garlic (optional)
½ cup olive oil (80mls)
1 teaspoon of tomato puree
½ cup of fresh coriander
2 teaspoons of honey (approx)
1 large tub of natural yoghurt
½ teaspoon of saffron
1 fresh lemon
Method
Boil the kettle, and leave to stand for a few minutes, then pour ¼ pint of the just boiled water over the saffron and leave to infuse while you prepare the rest of the ingredients.
Using a vegetable peeler, peel the rind only ( that’s the yellow stuff ), then, using a very sharp straight edged knife, slice this into very thin strips.
Now, get yourself a large bowl, large enough to take all of the ingredients plus the lamb, into this bowl add all of the marinade ingredients. I find it useful to tick each one off the list as I go along, with such a large amount of ingredients it can be easy to leave something out. Leave the saffron and its water until last.
Mix all of this thoroughly together.
Next, pop in your lamb and massage well with the marinade.
Now cover well or pop everything into a large resealable freezer bag, and put into the fridge for at least 24 hours and for up to 4 days prior to cooking.
This calls for a long slow roast or a barbeque.
Serve with a fresh green salad and some crusty bread or some crunchy roast potatoes.
acdc's foodwise posts
