I Love this method of cooking a whole chicken, though I never include it in a course as its impractical to both cook and serve several whole birds in one lesson, which is a pity because you would be more inclined to cook it after tasting it!
I only make oxtail for a crowd larger than 12 people as it’s much easier making it in a giant pot and the only pot big enough for 6kg of oxtail (and that I can afford) is my giant aluminium Tiger Pot.
Lamb pasta hardly screams “authentic Italian”.
A ragout served with penne or gnocchi perhaps, but my recent DELIZIOSO course was not about authentic Italian food.
It was about serving Italian style food to a South African crowd. And this dish certainly feeds a crowd!
If you are going to host a sassy La Dolce Vita- style dinner party, standing about in your stilettos and red lipstick stirring over a pot just won’t do!
Brrrrrrrrr
Curry weather is here, and this is my take on a winter warming lamb curry.
I use deboned shoulder of lamb, which is more succulent and tender than leg.
I also serve my curries with non traditional salsa’s and this curry benefits from the addition of Greek yoghurt when cooked. Just blob some on top or swirl it through.
Otherwise make the cooling cucumber and hot tomato sambal to accompany. Recipes below.
