What I really think about Chinese food is the wonderful mix of slightly sweet and salty soy, a little sour rice wine, some chilli and ginger bite, crisp vegetables tossed in delicious sauces and succulent melt in the mouth meats.
Shish kebab is an English version of the Turkish words for sword and roasted meat. A Shish Kebab is a grilled skewer of marinated meat, normally lamb but chicken, beef, veal and even swordfish can be substituted. In Turkish cooking, the vegetables are normally cooked separately.
A devilled dish like Devilled Lambs Kidneys has a piquant, spicy flavour usually from the addition of Cayenne pepper and / or strong mustard.
It is British Pie Week that quintessential staple of a good pub menu, and who doesn’t like pie. Traditionally Shepherd’s Pie is a réchauffé dish made from reheating leftover minced lamb and vegetables in gravy and serving with a mashed potato top. My recipe uses one of my favourite cuts of lamb, the shoulder, which is full of flavour and delicious when slow cooked.