Winter time is always good for a rich hearty Malaysian style curry, and no better than a Rendang. Traditionally with beef, but this time we used a lamb shoulder. The shoulder meat is rich and tasty and needs some slow cooking to breakdown the connective tissue and render the fat resulting in a succulently soft … Continue reading
Never made it, always loved it – lets give it a go ( well Suzy gave it a go, I just ate it ! ) Moussaka is a wonderfully warming hearty meal originating from the Greek isles. Plenty of flavour, plenty of vegetables and a cheesy topping to die for. The dish consists of three … Continue reading
We got a shoulder of lamb from Rumps last week and used half of it in the Rendang. This time, I wanted to slow roast it in the weber. The shoulder was simply deboned and then we stuffed it with a ginger, garlic and spring onion mix and tied it up. Two and a half … Continue reading
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