20081221

Cauliflower and Toasted Crumbs

Ingredients

Serves 4 as side dish or entree

1 tight head of fresh white cauliflower
1 head of garlic
1 x 7 g tin anchovies – drained, blotted of excess oil and chopped
1/2 loaf sour dough bread to yield 1 to 1.5 cups coarse breadcrumbs
2 tablespoons lemon thyme
2 tablespoons chopped flat leaf parsley
1/3 cup extra virgin olive oil

Method

Cut cauliflower into 1” chunks and blanch. Separate garlic cloves and blanch (five minutes in boiling water then into ice water and drain). Peel garlic after blanching and gently sauté in some of the extra virgin olive oil until almost cooked through and almost golden (around seven minutes). Add the lemon thyme and cauliflower pieces and cook till pieces golden and cooked through. Add breadcrumbs and brown then chopped anchovies and freshly chopped parsley, garlic cloves and it’s ready to serve. Add Grated pecorino if desired.


Originally from: http://www.abc.net.au/tv/cookandchef/txt/s1749831.htm

20081215

Greek butterflied Leg of Lamb

butterflied Leg of Lamb
Greek yogurt
garlic
oregano
olive oil
lemon juice & finely grated rind
salt & pepper

The Marinade mix is reasonably flexible - usually I use around 400mls of yogurt, the rind & juice of a large lemon. A tablespoon or so of crushed garlic & about the same of oregano - a good quantity of olive oil to loosen it up and you are ready to marinade.

I normally cut the lamb down to try and get it to a even thickness - It's not required but it makes cooking easier.

Antony
--

Stephen Leacock - "I detest life-insurance agents: they always argue that I shall some day die, which is not so."