This is a classic combination of flavours that always tastes amazing. The potatoes are particularly good after being cooked in the lamb juices and wine. Don’t worry about overcooking, with the lid on it should just keep improving. You may have to hacksaw a corner off…
Month: November 2014
Garlic and/or ginger paste
This is very simple and a good thing to have frozen in tbsp. portions. Best to make a batch every month or two to keep you going and save time. The rule for both ginger and garlic is to add 1g of water for every 10g…
Saddleback Rib Ragu
This recipe is based on one released from our amazing local butcher, Pipers Farm http://pipersfarm.com/blog/saddleback-rib-ragu/. I have edited it somewhat – the pork ribs are relatively fatty which is great for flavour but I felt that the addition of white wine towards the end of the cooking…