The best way to Roast a Leg of Lamb

My school teacher asked me this question when I was thirteen years old “which one of these courses do you want to take cookery or needlework?” I replied “cookery.”

Next day all the students’ assigned the cookery course trundled along to meet Mrs Butt, the domestic science teacher, she informed us girls’ that we were all going to be instructed about the practical and theoretical side of catering.

Lessons began, apple crumble was first on the menu, followed by pancakes, beef stew and roast chicken; I started to gain confidence and thought I could cook.

Mother produced a leg of New Zealand lamb from the refrigerator which appeared to be rather fatty, and I volunteered to be the chef. I put the meat into a roasting tin, proceeded to swamped it with oil and then proudly placed it in the oven.

When the meat was ready I took it out of the oven, and served it up to the family, it was greasy and smelt horrible, I had neglected to drain the fat during the cooking process and my brother still refuses to eat lamb.

Practise makes perfect, I can now produce a delicious leg of lamb which is enjoyed by everybody except my brother.


Serves 6 to 8


Leg of lamb 2.75kg (6lb)
1 clove of garlic (thinly sliced)
Fresh Rosemary
1 tablespoon of Dijon mustard
Salt and freshly ground black pepper
Cold water

Make some slits with a sharp knife in the leg of lamb, inside each incision put a piece of garlic and some rosemary, spread the mustard over the meat, and season with salt and pepper.

Place a wire rack inside the roasting tin, pour some water into the container, position the meat on the rack and put the joint into a pre-heated oven.

When the roast is ready set the meat aside to rest, use the juices from tin to make the gravy, serve with new or roast potatoes, mint sauce, peas and cauliflower.

Oven temperature 180C/350F/Gas Mark 4

Calculate cooking time

Allow 10-12 minutes per 450g (lb) for rare add an extra 12 minutes.
Allow 15 minutes per 450g (lb) for medium-rare add an extra 15 minutes.
Allow 20 minutes per 450g (lb) for well done add an extra 20 minutes.

Use a meat thermometer if you do not want to guess, remember that ovens vary, test from time to time to see whether the joint is cooked.


  1. How To Roast a Leg of Lamb: The Simplest, Easiest Method …
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Recipes Fruit Smoothies

I discovered this simple smoothie recipe in July when my air conditioner stopped working. In a sweat coated daze I fumbled through my freezer for a cool fix. I ended up blending 10 frozen strawberries with half a cup of plain yogurt, a splash of milk and a generous sprinkle of sugar together. Depending on how thick or thin you want the smoothie, vary the amount of milk you use. Blend everything else together, and slowly pour in the milk, stopping when you reach the desired consistency. I like it thick, and I eat it with a spoon as though it were ice-cream, so for me a splash is perfect. This recipe makes a small to moderate portion for two people, though I fill up a huge mug of it all for myself.

Do not put the strawberries straight from the freezer to the blender. For best results, let them sit out for five minutes, but no more than that. This loosens them up. If you defrost them for too long, your smoothie will not be frothy enough. If you want to use a different berry, I recommend using one full cup of frozen blueberries, blackberries or raspberries. I would not mix the berries all together in one smoothie.

Mixing more than one fruit together loses the flavor of each one, to the point where you cannot distinguish any flavors. Using one however, celebrates the fruit, and heightens the appreciation of its uniqueness. Sugar is necessary to bring out the flavor of the berry. For a healthier option, honey or brown sugar could be substituted for the white sugar in this recipe.

This recipe is a surefire way to restore bodily equilibrium on those languid days when the heat and humidity get the best of you.


  1. 50 Smoothies : Recipes and Cooking : Food Network
  2. Smoothie Recipes –

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Chicken Spicy Party Foods

All my friends always ask me to make them my famous glazed chicken wings. Here is a recipe with a little Asian flare. They are sweet and just a little spicy. If you like your wings on fire, this can easily be adjusted to meet your temperature of choice.


24 chicken wings

2 cups buttermilk

1 cup flour

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon rosemary

1 teaspoon crushed red pepper

teaspoon salt

teaspoon cumin

cup sweet Thai chili sauce

cup honey

2 tablespoons soy sauce 1 cup peanut oil

Chinese chili oil to taste (if you like em extra hot)


Marinate wings in buttermilk for at least two hours but preferably overnight.

Put flour and dry spices in a large bowl and mix well.

When chicken is done marinating drain buttermilk. Put wings in a ziplock bag. Add seasoned flour to chicken in ziplock and shake until wings are entirely coated. Remove chicken from bag and place on racks covered with wax paper. Let stand for three minutes.

In a 14′ saute pan heat peanut oil on high heat until it is lightly smoking. Cook for approximately 4 minutes on each side or until browned to your liking.

To mix glaze, put sweet Thai chili sauce, honey and soy sauce into a large bowl. Add Chinese chili oil to taste if you would like extra spicy wings.

 Add chicken, mix and enjoy your glazed chicken wings with some friends.


  1. Chicken Appetizer Recipes –
  2. 1000+ ideas about Spicy Appetizers on Pinterest | Appetizer …

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Fast Food Chain Review Churchs Chicken

I love to eat fried chicken. It is one of my favorite foods. I usually have a choice between KFC, Popeye’s, and Church’s Chicken. I like to compare Popeye’s and Church’s Chicken because they are very similar, but there is something that differentiates them. I think that Popeye’s chicken has a crunchier crust, whereas Church’s Chicken is like a combination of both KFC’s and Popeye’s chicken crusts (or breading). At any rate, I really like Church’s Chicken because they offer great quality fried chicken at reasonable prices. 

Church’s Chicken is nicely spiced and seasoned. The spices are not the same as Popeye’s, since Popeye’s has that noticeable cajun flavor, but Church’s Chicken is a bit toned down. The chicken is not too salty. The chicken itself is moist and tender. Even the breast pieces are quite delicious, and even better in chicken quesadillas. The breading is a nice combination of crunchy and moist. Crust that is found in between joints will be a bit more moist, whereas the rest of the crust will be quite crunchy.

If you are looking for a fast food chain that will allow you to feed a family of four for under $15, then you have to look no further. Church’s Chicken offers large family meals for less than $15, and if you want a little bit more extra food you can get away with paying less than $20. However, I think that the meals that cost about $15 are big enough to feed a family of four. There are also some special deals that you can get, depending on which you location you visit. I used to go to one in the San Fernando Valley of Southern California. We had to drive a little farther to get Popeye’s Chicken, so we would usually go to the Church’s Chicken a few blocks down the street. Also, the Popeye’s chicken location “near” us had greasy chicken, so we preferred the Church’s in this case.

Overall, I actually like Church’s chicken very much. If I can’t get my hands on Popeye’s, I would settle for Church’s. However, if I had to compare Church’s with KFC, I would gladly take the Church’s chicken. The only reason why I like Popeye’s more than Church’s is that the former offers crispier chicken. The prices are very similar, however. I would highly recommend Church’s Chicken if you have one near you.


  1. Church's Chicken
  2. Which fast-food fried chicken is the most delicious? – Thrillist

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Easy Meals in 10 Minutes

With our lives getting busier all the time it usually seems easier to either go out to eat or pick up takeout food on the way home.  Eating out a lot can cost considerably more than cooking at home.  If you have ingredients for meals you usually eat on hand and have a plan cooking at home can be fast and easy, without having to live on just Ramen noodles and chicken nuggets.

Some meals that can be made in 10 minutes or so are:


Sloppy Joes

Soup and sandwiches


Stir fry


Grilled chicken breast

Breakfast for dinner – many times people don’t have time to cook big meals in the morning for breakfast.  Making some of these items in the evening can be a nice change.

One of the ways of cooking without having to cook every day is freezer cooking.  The basis of the idea is to make an additional meal such as lasagna when you are making one and putting the extras in the freezer to cook on a future day.  Another way of doing this is by freezing leftovers in individual portions to use in the future. 

Another way of cooking without spending a lot of time in the kitchen is by using your slow cooker or crockpot.  You can put the ingredients in the crockpot either the evening before or in the morning.  Let it cook all day while you are either at work or doing errands.  You will return to most of your meal being cooked.  In some cases you will need to make a salad or side dish, but your main course will be ready.  There are many cookbooks and websites with cookbooks with crockpot recipes.  It can be as simple as putting chicken or a roast in the crockpot with some seasonings.  In some cases you can put vegetables such as carrots and potatoes in with the meat and you will have your vegetables cooked when you get home too.

With a little planning and preparation you can have quick and easy meals instead of spending so much on dining out.  Some people argue that it costs just as much to cook at home as dining out, but in most cases it is cheaper to cook at home.  In some calculations on this, they consider the cost of each individual ingredient, but in many cases the ingredients purchased can be used for more than one meal. 


  1. 31 Healthy Meals You Can Make in 10 Minutes or Less | Greatist
  2. 10-Minute Meals | Real Simple

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Spinach Mushroom Healthy Omelet

Looking for a healthy dish to prepare for a breakfast or brunch?  Spinach is about as healthy as a person can get (just ask Popeye).  Mushrooms are nice additional ingredient (a stand in for a meat and with an original texture and taste).  The beautiful thing about spinach and mushrooms is that they are easy to season because like sponges they absorb the seasonings added without the need to marinate—talk about a time saver! As the setting of breakfast or brunch is in play, a Spinach Mushroom Omelet may be just the recipe to try for your family or guests. 

Spinach Mushroom Omelet

The Ingredients for the Omelet preparation are as follows and increase incrementally by the number of anticipated munchers:

4 eggs

1cup fresh baby spinach finely chopped

2/3 cup sliced mushrooms (button mushrooms or small portabella)  >using a wet washcloth wipe off the mushrooms and slice<

2 small cloves garlic diced

4 of the tall green portions of a Green onion sliced (may also be labeled as a Scallion at the local grocery store)  >can also  replace this with 1 Shallot finely diced<

1/3 cup Shredded Monterrey Jack cheese (or any shredded, fresh cheese preferred by the Chef of the hour)

¼ cup white wine

Salt and pepper

Olive oil

Bowl and whisk (or a fork)

Skillet and spatula


How to prepare the Spinach Mushroom Omelet:

Crack the eggs into a bowl whisk together with cheese and the addition of salt and pepper to the Chef’s preference >add the onion if using the green Scallion type<

Heat the skillet at medium high

Add 3 tablespoons Olive Oil

Add the garlic and quickly stir about the pan to flavor the oil

Add the mushrooms and the wine >the medium high heat is to cook out the alcohol<

Allow a couple of minutes or until the mushrooms soften and turn brownish >add onions if Shallots were chosen instead of the green Scallion option and allow onion to become translucent<

Add Spinach and stir to combine >the spinach will reduce in size fairly quickly<

Reduce the heat to medium

Add the egg and combine until almost cooked through >the heat will continue the cooking process without the need of the stove and removing the external heat will prevent overcooking<

Turn off the heat and transfer the omelet to a serving platter

Buttered toast works well as an addition to this Omelet-Serves 2-Enjoy!

1. Spinach Mushroom Omelet Recipe –
2. Mushroom and Spinach Omelet Recipe |


Overwhelmed with leftover turkey this holiday season? The feast is over, the guests are gone, and you’re stuck with a mass of leftover turkey. Hosting holiday dinners aren’t easy, but you can avoid the hassle of a crowded refrigerator this holiday season by trying leftover turkey recipes. With leftover turkey recipes, you can avoid the hassle of an overcrowded refrigerator while stretching your holiday feast. 

What to do with leftover turkey

Preparation and Storage. Remove turkey meat from the bones. Place leftover turkey meat in plastic containers. Turkey meat is safe in the refrigerator for 3-4 days, and you may freeze turkey meat for up to one month. Because bacteria can form on the turkey, it should be wrapped and refrigerated within one hour of serving.

Remember to handle turkey meat carefully to avoid bacterial growth and contamination of your food.

Recipe Ideas. You can be as creative as you’d like while enjoying turkey meat in your favorite soups and casseroles. Turkey meat can also be substituted for chicken meat in chicken recipes. For instance, you can add your leftover turkey meat to your favorite potpie recipe. Leftover turkey can be preserved for hot and cold recipes, also.  Another way to stretch your holiday feast is to make turkey stock broth using the leftover turkey carcass, or bones.

Turkey Stock Broth. To make turkey stock broth, you will need: Leftover turkey carcass, sliced carrots, 2 sliced celery ribs, 1 onion, 2 cloves of garlic, and water. Combine ingredients in a saucepan, and simmer. For richer tasting broth, avoid boiling the broth because boiling reduces the nutritional value, while causing a cloudiness in the broth. Refrigerate any unused portion of turkey broth. Turkey stock broth typically lasts for about a week in the refrigerator. Turkey broth not only stretches your holiday feast, but it also makes a nutritious meal. Other leftover turkey recipes include: Turkey soup, turkey casserole, and turkey broccoli bake.

Turkey Soup. An all-time favorite. Surprise your family with a delicious blend of turkey soup. Simply combine low-sodium condensed chicken broth, shredded turkey meat, and sliced carrots, about ¼ inches thick.

Turkey Casserole. For a delicious turkey casserole, simply combine boneless turkey meat, cornbread toppings, sliced veggies, and dried herbs such as basil or sage. You can turn your holiday dinner into a meal that lasts for days.

You can also use leftover turkey meat in your favorite salads and pastas. A traditional turkey sandwich topped off with your favorite bread makes an enjoyable lunch. Entertain your family with a turkey salad. Turkey meat works well in salads topped with your favorite dressing.

Turkey Broccoli Bake. For a delicious turkey broccoli bake, you’ll need: Boneless turkey meat, frozen chopped broccoli, soft bread crumbs, grated Parmesan cheese, and lemon juice. This recipe is simple, and it’s sure to please your family.

Now that the holidays are over, and you’ve got leftover turkey piled in your refrigerator, try some of these simple recipe ideas. You’ll find that there are so many ways that you can use your leftover turkey meat. For recipes like these and many other great leftover turkey ideas, visit


  1. Meat
  2. Meat Week – Washington 2016

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