Saturday 16/7/2005

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Diary and Notes

Yes, Grrr! That's about all that need be said.

Or is it? It wouldn't be like me not to go on and on about my delicious whole leg of lamb, boned, marinaded and barbecued, would it?

I'm still with the crumblies and I thought I'd treat them to some fine home cooking Jon style and mighty fine it was too. You have to be pretty confident about your barbecuing skills to put a whole 2kg piece of meat on it - but if you feel you are up to the job then I would recommend this as one of the tastiest ways of cooking meat there is. The direct heat chars the outside a little and this forms a sort of crust and inside the meat just sweats and becomes exceedingly tender.

It's a bit like how meat should be cooked, only I didn't chase the lamb down with a spear and butcher it myself outside my cave.

But I would you know, I'm just waiting for society to collapse and I'll be out with my bow and arrow the very same day.

And if you are wondering why the prawns are standing up, it's an illusion caused by them lying at a funny angle on the grating.

Cake Blog

Blackcurrant Torte: From Sainsbury's - not bad at all.


  • Five Spice Prawns
  • Salad

  • Butterfly Lamb
  • Potatoes Roasted with Fresh Thyme and Garlic
  • Ratatouille
  • Crusty Bread and Butter

  • Blackurrant Torte


    Five Spice Prawns
    500g King Prawns
    2 Tbsp Soy Sauce
    1 Tbsp Sesame Oil
    1 Lemon
    1 tsp Five Spice Powder
    Butterfly Lamb
    1 Leg of Lamb (2kg)
    1 Lemon
    3 Tbsp Olive Oil
    Bunch Rosemary
    1 Bulb Garlic
    Salt and Pepper
    1 Big Onion
    1 Red Pepper
    1 Green Pepper
    1 Aubergine
    2 Courgettes
    2 Tomatoes
    1 Dried Chilli
    1 Glass White Wine
    200ml Passata
    1 Clove Garlic
    Fresh Parsley
    Bouquet Garni
    Salt and Pepper


  • Prawns: Make a marinade from the ingredients (not the prawns you fools, they go into the marinade). After they've had a good few hours to flavour thread on skewers and barbecue for a couple of minutes per side.
  • Lamb: Bone out the leg bone (makes a large slab of meat shaped like two butterfly wings). Cut some scores in the flesh. Bash loads of garlic and rosemary in a pestle and mortar. Chop the lemon into chunks and add to the pestle and mortar. Sprinkle in some salt, olive oil and loads of freshly milled black pepper. Mix well then rub all over the lamb and leave to marinade for at least 4 hours. Remove from the fridge an hour before cooking to allow to come to room temperature. Before cooking wipe off the garlic/rosemary pieces. Barbucue gently (in a barbecue with a lid) for about 45 minutes, turning occasionaly. Ratatouille: Chop the aubergine, courgette and green pepper into large chunks. Roughly chop some onion and garlic and fry gently in a little olive oil until soft. Add the chopped aubergine and fry a little longer, then the courgette and green pepper and the dried (whole) chilli and fry a little more. Add the bouquet garni and some white wine, put the lid on and simmer gently until all the vegetables have softened. Pour in the passata and some pepper and salt. Cook slowly for about 3/4 and hour. About 10 mins before serving, remove the dried chilli and stir in some quatered tomatoes. Sprinkle with fresh parsley before serving. (A small tot of pastis isn't a bad addition if you have some, gives it the Marseille touch).


    *All quantities are very approximate and for about 6-8 people