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Article: dining: LAMB WITH COCONUT AND BLACK PEPPER; eating in Each week we bring you a cut-out-and-keep recipe from top chef KEVIN ASHTON, who has cooked for American presidents and Hollywood movie stars. (serves two).(Features)
- Article from:
- Sunday Mercury (Birmingham, England)
- Article date:
- May 27, 2007
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Copyright informationCOPYRIGHT 2007 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: KEVIN ASHTON
"I THINK the natural sweetness of spring lamb lends itself well to a spicy dish like this. Instead of just using diced lamb I bought two shoulder lamb fillets that only cost me pounds 4. The shoulder of lamb fillet partly comes from the best end, so the price is quite a bargain for two to three portions. Instead of cooking the lamb as a casserole ...
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Article: Mushroom, Leek and Barley Broth.(Life)
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June 14, 2007 ;
153 words
......chopped 4 large leeks, shredded 60ml butter 2 medium carrots, finely diced 500g brown mushrooms, wiped and chopped 250ml red wine 5ml freshly grated nutmeg 2 litres chicken stock 20ml tomato paste sea salt to taste 20ml quince jelly small amount...
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