Tried something new on the culinary front today. I made laverbread sauce which we had with grilled/roast lamb neck fillets. One of those moments when you wonder why you havent been eating this all your life. I read up a variety of laverbread sauce recipes and then made my own up thus: 1 tin of laverbread. zest and juice of one lemon. zest and juice of one orange. 1 large clove garlic - grated. heat it up and then panic because it is much runnier than expected. Add two teaspoons of cornflour and panic because it is still too runny. Add a swoosh of instant mash powder and then relax as it stops being soup and becomes more of a puree type sauce. Serve under the lamb fillets with low-fat saute potatoes made by microwaving potato chunks and tossing in a tiny amount of olive oil added to the water that came out of the potatoes and then roasting them in the oven until they crisped. No pictures - it all got et. Andy actually used the word heavenly so Im being very smug about it. Yay for halogen ovens! :)
Posted on: Mon, 20 Oct 2014 17:49:44 +0000
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