This recipe is a bit different from what I usually cook, and I indeed am stepping out of my comfort zone! I’ll be honest – I don’t like coconuts, and this is quite the only way I actually enjoy them – when it’s coconut cream and it’s used in a sauce or a caramel.
Now this quick dish goes wonderful with steamed rice, fried rice or even pasta sauce!
To me, leg of lamb is a perfect entertainment dish… One leg usually is enough for 8 to 10 very hungry men, and it’s bloody impressive, you gotta admit that! 🙂 So today I give you my South African style marinade for lamb, in which the garlic and the ginger give the meat another dimension of taste and aroma.
It’s been quite long since I posted something. Main reason is we’re having a bit of a situation in Israel these days – some “unusual garbage” is falling on our heads, courtesy of our “cousins” from Gaza… But here I am, practically smoking under fire :)!
Last weekend I succeeded to lay my hands on those nice baby back ribs… Unfortunately, pork is not the most popular meat in Israel, and even where it is, baby backs are quite rare to find. But here I am, with 4 decent beautiful racks, which I was dying to get on my smoker.
This chapter of the theory basics is dedicated to the condiments which, when used right, can make the difference between a good meal to a great one. Salsas, chutneys, pickles – all this can add that extra layer of flavour that will bring your food to the next level, literally.
Last time I spoke about marinades, glazes and bastes, liquids which help you get your BBQ-ed food ready for serving. Today I want to talk about how to make your dishes served with style and charm, and for that we use flavoured oils and BBQ sauces.