Archive for April, 2006

Breaded rack of lamb

A rack of lamb grilled and then coated with Dijon mustard and then a crust of course bread crumbs, parsley, and mint is applied, finally the lamb is finished in a 400° oven. The veg is baby summer squash and zucchini sautéed in olive oil, white wine and a little maple syrup. Finally the potatoes are fingerlings in a Dijon cream sauce with green beans.


Grilled Pork Chop and couscous

A simple grilled pork chop with some simple jus, served with couscous which was steamed with green onions and red peppers.  Contrary to popular belief, a well cooked pork chop can be almost as tasty and juicy as a reasonable steak.


Tai steemed mussel

Steamed mussels in a seafood broth that includes shrimp, peppers and snow peas, on a bed of glass noodles. The sauce is coconut milk, broth and green Tai curry paste. Light but filling and lots of flavour.


Italian Chicken Roles

Scallopini of chicken rolled with provolone and prosciutto, breaded and then fried to a golden brown and popped in the oven to finish. The sauce is a creamy mushroom and sweet Marsala, also poured over the steamed asparagus, finally there are some simple parsley potatoes for the starch.


BBQ Pork Chop with Dijon Potatoes

Simple pork chop rubbed with non other than Barbarian's Steak spice (great for everything), along with grilled zucchini and fingerling potatoes in a Dijon cream sauce (very decadent.)


BBQ Steak Dinner

A simple filet rubbed with Barbarian Steak spice and grilled on the BBQ, serveed with a mushroom risotto and grilled zucchini.