We can't thank Sandra's friend, Tom, enough as he did it again. He sent me a leg of lamb and it made out New Year's Eve Dinner the most memorable. I could not believe that time flies so fast, it is 3 months already since we had this delicious lamb dinner. Thank you again, Tom and hope to get more lamb and rosemary from you.
Ingredients:
1 leg of lamb (about 4 1/2 pounds)
1 handful fresh sage
1 clove garlic
Salt and freshly ground black pepper
1 lemon, juiced
Olive oil
1 handful fresh rosemary
3 ounces pancetta, sliced
Method:
With a knife, follow the lamb bone down about 4 inches (you are just making a 'tunnel' where you are cutting the meat away from the bone). Do this from the top end and the bottom end.
Roll the leg into a roast shape and tie with cotton butcher's twine.
Pierce the meat at an angle with a sharp pointed knife 6 to 8 times at random around the leg.
Where you have made the incisions, open them up a bit by poking your fingers down in them to make a bit of space.
Using a pestle and mortar smash up half the sage with the garlic and 1 teaspoon of salt. When its pulped, add the lemon juice, 2 tablespoons of olive oil, the other half of the sage and the rosemary roughly chopped.
Stuff the mixture into all the incisions and gaps you have made with the knife. Then stuff the pancetta deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavor to the meat. Season with salt and pepper.
Heat oil in a large skillet over high heat. Brown lamb on all sides.
Place lamb in roasting pan and roast in a preheated 425 f oven for 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.)
Let sit at room temperature about 10 minutes covered loosely with foil before carving, so juices can run to center.
Remove strings and slice meat thinly across the roll.
Serve with Deep fried french beans and mint sauce.
To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F.
Serves
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I had some sweet potatoes that i must have cooked for too long or the sweet potatoes do not have so much starch to hold itself after cooking. They were too mushy to my liking and i had to make something with it otherwise in the trash they go. If i am not eating them, no one will. The sweet mushy potatoes are perfect for this recipe.
Ingredients:
500g mashed sweet potatoes
200g glutinous rice flour
1 1/2 tbsp custard powder
3 1/2 tbsp castor sugar
1/2 cup sesame seeds
Enough Oil for deep frying
Method:
Combine mashed sweet potatoes, glutinous rice flour, custard powder and sugar with just enough water to form a smooth dough that is soft in texture but not sticky.(you might not need water if the mashed sweet potatoes is wet enough)
Divide dough into small, equal portions and roll into balls. Dip in water and coat with sesame seeds.
Deep-fry sweet potato balls till golden brown.
Dish out and drain well before serving
Serves
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Renee named this cake as her cake because she found this recipe from her game cd - My Little Pony, printed it out and insisted that i have to make it. We made it, the both of us as a team, she measured all the ingredients with my supervision of course but when it comes to cracking the eggs, it was quite a task for a to be 5 year old. Well, we had fun and the best part is that the cake turned out to be the best chocolate cake that i have ever baked and it was so easy that a child could accomplish.
Ingredients:
2 cups sugar
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2/3 cup cocoa powder
1 cup milk
1/2 cup oil
2 large eggs
1 tsp vanilla
1 cup coffee
Method:
Preheat the oven to 375 f.
In a large mixing bowl, mix the sugar, flour, baking powder, salt, baking soda and cocoa.
Add the milk, oil, eggs and vanilla. Mix well. We don't want to see lumps!!!
Add in coffee and mix again thoroughly.
Grease two 9 inch round cake tins with butter (i line the bottom of the tins)
Pour the cake batter into the cake tins.
Bake at 375 f for 35 minutes or until toothpick inserted into center comes out clean.
Let the cakes cool for 10 minutes.
After the cakes have cooled, take them out of the tins.
Decorate with frosting or whatever pleases you.(i put two strips of paper on top of cake and sprinkle with powdered sugar)
Your're done and ready to eat.
Enjoy!!!!!
Serves
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