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February 2017
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Carrot & Fennel Sauté

3 or 4 Large, Carrot, Sliced Finger ish Thick

1 Medium Bulb, Fennel, Medium Course Chopped

2 or 3 Glugs, Olive Oil

Salt & Pepper to Taste

Dash of, Nutmeg

The Vegetable Strained from the Slow Cooker Lamb Shank with a Trio of Citrus


Heat the Oil in a large heavy skillet

Add the Carrot & Fennel, sauté for maybe 4 or 5 minutes

Add the Vegetable from the Slow Cooked Lamb Shank with a Trio of Citrus, this gives an interesting texture, of both crunchy and well cooked veg!

Season with Salt & Pepper & Nutmeg, Mix

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Couscous Prepared with Cardamom

2 Cups, Israel Style Couscous

2 Cups, Chicken Broth

1 Cup, Lamb Broth, From the Slow Cooker Lamb Recipe

1 Teaspoon, Shallot, Finest Chop

1 Teaspoon, Ginger, Finest Chop

1 1/2 Teaspoon, Garlic, Finest Chop

1/8 Cup, Dried Mango, Fine Chop

1 to 2 Teaspoon, Cardamom

Dash, Nutmeg

Salt & Pepper to Taste

Couple Glugs, Olive Oil

Heat the Olive Oil in a medium heavy kettle with a lid, for later use

Sauté the Shallot, Ginger & Garlic for about 3 or 4 minutes.

Add the Dry Couscous, mix around and continue cooking until Couscous is delightfully brown


Continue reading Couscous Prepared with Cardamom

Lamb Shank Slow Cooked with a Trio of Citrus

2 1/2 to 3 Pounds, Lamb Shank, ‘3’ Shanks

1 Large, Onion, Course Chopped

2 to 3 Cloves, Garlic, Fine Chopped

3 Stalks, Celery, Course Chopped

4 Large, Carrot, Sliced, about Finger Thick

1 Large, Orange, Zest & Juice

1 Large, Lemon, Zest & Juice

2 Large, Lime, Zest & Juice

Bunch, Thyme, about 2 Fingers Thick

3 to 4, Bay Leaf

Salt & Pepper to Taste

Dash, of Nutmeg

1 Cup, Chicken Broth

1 Cup Pinot Noir

3 or 4 Glugs, Olive Oil


Heat Olive Oil in large heavy skillet, Season with Salt & Pepper then Sear

Continue reading Lamb Shank Slow Cooked with a Trio of Citrus