Friday, 13 November 2009

Roast Leg of Saltmarsh Lamb with Lemon & Herbs

Serves 6 to 8 Persons

  • 2 x 6 in Loins, skinned and sinews removed
  • 1 Leg of Saltmarsh Lamb approx. 4 1/2 - 5 lbs
  • 2 Lemons
  • 4 cloves of Garlic (peeled)
  • 8 sprigs Rosemary (approx 6 in long)
  • 8 sprigs Sage Leaves (approx 6 in long)
  • 1 small bunch fresh Thyme
  • Salt and Pepper
  • 6 fl oz Olive Oil
Remove bones from leg of Saltmarsh Lamb and brown in oven with carrots, onions and leeks (washed but unpeeled). Place into pan with water and simmer for 3 hours.

  • Peel zest from lemons and place in blender adding the garlic, herbs, salt and pepper, juice of the lemons and olive oil.
  • Chop to a medium texture. Make cuts into the Leg of Saltmarsh Lamb and rub in half the mixture, placing the remainder inside the meat.
  • Tie up the Lamb with string, place in tray and roast at 200ÂșC (Gas Mark 6) turning the meat every 20-25 minutes until pink or to your liking. Remove and rest.
  • To make sauce pour stock into roasting tray, place tray on hob and gently scrape all the goodness from the pan. Add seasoning and sieve mixture.

Wednesday, 15 April 2009

Chicken Fried Steak

4 Boneless, Skinless Chicken Breast Halves
2 Eggs, Beaten
Salt And Pepper

Serving Size 6
311 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
Use a meat pounder to get chicken breat to about 1/4 inch thick. Combine eggs 1/4 teaspoon pepper and 2 tablespoons water. Dip chicken in to egg mixture and crushed crackers and coat evenly. Deep fry until golden brown and cooked thru. Drain well on paper towel

Monday, 13 April 2009

Garlic Chicken Breast

4 Boneless, Skinless Chicken Breast 4 Ounces Sharp Cheddar Cheese 1 Tablespoon Finley Chopped Chives 5 Cloves Garlic, Minced 1/4 Cup All-Purpose Flour 2 Large Eggs, Beaten 1 Cup Fresh White Breadcrumbs 3 Tablespoons Peanut Oil Salt And Pepper To Taste


Serving Size 8 345 Calories Per Serving 23 Grams Of Fat

Cooking Directions:
The first thing you do is get your chicken breast and using a small very sharp knife is make a cut to form a pocket in each one lengthways. Shred the cheese and mix it with the chives and garlic, fill each of the chicken pockets with a quarter of the garlic cheese mixture. In a shallow dish, season the flour with salt and pepper. Roll the chicken breast in the seasoned flour and shake off the excess. Beat the eggs in a wide mixing dish, place the breadcrumbs in another shallow wide dish, Coat the breast with beaten egg and then roll each one in breadcrumbs, pressing the breadcrumbs firmly all around coating evenly. Heat 2 tablespoons oil in a large skillet, keeping the heat at medium cook the chicken breast for 10 minutes on each side, they will be golden brown and no pink. Use more oil if necessary. Drain off and place on paper towel for absorption. Season with salt and pepper