Rumley's rack!!
Rumley's rack...
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Mustard coating:
1 garlic clove
½ tea spoon of salt
½ tsp of dried thyme
2 to 3 Table spoon of Dijon mustard
3 to 4 Tb of olive oil

Other ingredients:
½ cup of crumbs – fresh white non sweet bread (French crumbs)
3 to 4 tb of melted butter

Equipment:
Aluminium foil to cover rib ends
Timer

Prepare lamb: Score tops of racks – crisscross knife slashes.
Mash garlic and salt in small bowl, mash in thyme then beat in mustard and oil.
Paint mixture over tops and meaty end of racks.
Set rack meatside up on oiled roasting pan (cookie sheet covered with oiled tin foil!)
Fold strip of foil over rib ends to keep from scortching.

Roasting: 25 to 30 minutes (Preheat oven to 260 C)
Set oven rack in upper middle level. The first part is to sear the lamb; when oven is ready put the racks in and set timer for 10 minutes.
Then slide out, rapidly spread the coating of bread crumbs over top of the lamb rack and baste with melted butter dribbles. Turn thermostat down to 205 C and roast for 15 minutes more. Then begin checking. The lamb is done to nice rosy rare when pressed it begins to show slight resistance.
Err on side of rareness, not overdone!



Mustard coating:
1 garlic clove
½ tea spoon of salt
½ tsp of dried thyme
2 to 3 Table spoon of Dijon mustard
3 to 4 Tb of olive oil

Other ingredients:
½ cup of crumbs – fresh white non sweet bread (French crumbs)
3 to 4 tb of melted butter

Equipment:
Aluminium foil to cover rib ends
Timer

Prepare lamb: Score tops of racks – crisscross knife slashes.
Mash garlic and salt in small bowl, mash in thyme then beat in mustard and oil.
Paint mixture over tops and meaty end of racks.
Set rack meatside up on oiled roasting pan (cookie sheet covered with oiled tin foil!)
Fold strip of foil over rib ends to keep from scortching.

Roasting: 25 to 30 minutes (Preheat oven to 260 C)
Set oven rack in upper middle level. The first part is to sear the lamb; when oven is ready put the racks in and set timer for 10 minutes.
Then slide out, rapidly spread the coating of bread crumbs over top of the lamb rack and baste with melted butter dribbles. Turn thermostat down to 205 C and roast for 15 minutes more. Then begin checking. The lamb is done to nice rosy rare when pressed it begins to show slight resistance.
Err on side of rareness, not overdone!



Laurent's naughty aubergine caviar
Laurent's naughty aubergine caviar
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Ingredients (4 people)
2 aubergines
Good olive oil
1 or 2 garlic cloves
Chives and parsley
Salt and pepper
1/2 a lemon
4 slices of San Daniele/ Parma or Jamon de Bellota ham not too thin
1 extra thick slice of the same ham

Cut the aubergines in half, poor some olive oil (generously), season and cook in the oven for about 45 to 55 min at 230 C

When ready, cool down and scrape the pulp. Let it rest in a civ over night in the fridge so that they "sweat".

Next day, If the aubergine pulp is still a bit stringy, mixed it gently.

Detail the thick slice of ham into small cubes and fry them on low heat so they don't burn.

Add the cubes with grated garlic, finely chopped herbs, lemon to the aubergines and add some more olive oil. Mix with a fork.

In a frying pan, quickly fry the four slice of ham. Add the caviar on top.

Serve with nice bred and enjoy!! Choose the wine depending on the ham...

Ingredients (4 people)
2 aubergines
Good olive oil
1 or 2 garlic cloves
Chives and parsley
Salt and pepper
1/2 a lemon
4 slices of San Daniele/ Parma or Jamon de Bellota ham not too thin
1 extra thick slice of the same ham

Cut the aubergines in half, poor some olive oil (generously), season and cook in the oven for about 45 to 55 min at 230 C

When ready, cool down and scrape the pulp. Let it rest in a civ over night in the fridge so that they "sweat".

Next day, If the aubergine pulp is still a bit stringy, mixed it gently.

Detail the thick slice of ham into small cubes and fry them on low heat so they don't burn.

Add the cubes with grated garlic, finely chopped herbs, lemon to the aubergines and add some more olive oil. Mix with a fork.

In a frying pan, quickly fry the four slice of ham. Add the caviar on top.

Serve with nice bred and enjoy!! Choose the wine depending on the ham...

Ying Lai's mum curry
Ying Lai's mum curry
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Ingredients: 4 chicken thigh fillets
1 large onion -diced
1 clove of garlic
4 large potatoes -small chunks
2 tbsp creamed coconut

For the sauce: 1tsp ginger powder, 1tsp garlic powder, 1tsp turmeric powder, 2tsp paprika powder, 2tsp coriander powder, 1tsp jeera powder, 1tsp chilli powder.


Fry the garlic and onion in a large saucepan until slightly brown. Add all the sauce ingredients and enough water to make a thick sauce. Cook for 5 minutes and keep stirring. Add chicken and enough water to cover everything. Cover and bring to the boil. Turn down the heat and simmer for about 15 minutes. Add potatoes and cook for another 10 minutes or until the potatoes are soft. Finally add creamed coconut and cook until the sauce is thick. Serve with rice!
Ingredients: 4 chicken thigh fillets
1 large onion -diced
1 clove of garlic
4 large potatoes -small chunks
2 tbsp creamed coconut

For the sauce: 1tsp ginger powder, 1tsp garlic powder, 1tsp turmeric powder, 2tsp paprika powder, 2tsp coriander powder, 1tsp jeera powder, 1tsp chilli powder.


Fry the garlic and onion in a large saucepan until slightly brown. Add all the sauce ingredients and enough water to make a thick sauce. Cook for 5 minutes and keep stirring. Add chicken and enough water to cover everything. Cover and bring to the boil. Turn down the heat and simmer for about 15 minutes. Add potatoes and cook for another 10 minutes or until the potatoes are soft. Finally add creamed coconut and cook until the sauce is thick. Serve with rice!