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Crown Roast of Lamb
A Royal Alternative to Turkey

Fancy a different Thanksgiving or Christmas main to the usual turkey or ham? Crown Roast of Lamb is as regal and classy as you can get when it comes to roasts for special occasions. Lamb racks are shaped and tied together to resemble a crown, making for a very impressive presentation.

And that Spicy Sausage and Cranberry Stuffing? Spectacular!

You could get your butcher to shape the crown for you but it really is a 5 - 10 minute job, and I show you just how easy it is.

Full recipe and instructions:
http://linsfood.com/crown-roast-of-lamb-with-spicy-sausage-and-cranberry-stuffing/

#linsfood #thanksgivingrecipes #christmasrecipes #crownroast #lamb
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What's Cookin', Good Lookin'?

You get one guess!

#recipes #cooking #food #meatlover
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Duck and Chestnut Ragu

Simmering away for the pie I'm making for the Foodies+ Pie Challenge.
The challenge listed some ingredients and we have to come up with a pie using a minimum of 2, but as many as possible, ingredients. I think I managed to get 5 ingredients in.

#foodiesplus #recipes #food #cooking #duck #piemonth
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Chicken Chitarnee, an Indian Jewish Curry

Recipe here: https://linsfood.com/chicken-chitarnee-indian-jewish-curry-recipe/

Chicken Chitarnee, an Indian Jewish Curry, is a favourite with my family. It is an onion and tomato based curry that is spiced up with the use of a very few Indian spices and lots of lemon juice and vinegar. The result is a beautifully tangy curry with definite hints of spices.

The curry comes from the Jewish community in India, even if I learnt it growing up in Singapore. Although a minority religion, Judaism was one of the earliest foreign religions to travel to India in recorded history.

The following excerpt is from The Indian Express:

“Jews in India, unlike those across the globe, are divided into three distinct groups as per their geographical location and origin myths in the country — the Cochin Jews, the Bene Israeli and the Baghdadi Jews" (as in Baghdad, Iraq). "Each of these three categories arrived at different points in time and formed their Jewish identity as per the historical forces operant in India at that time.”

Then there were the Sephardic Jews who settled in south India, namely Goa, Chennai (Madras) and along the Malabar Coast. Sephardic Jews are European Jews who fled the Spanish Inquisition in Spain and Portugal in the 15th and 16th centuries.

And since I learnt it in Singapore where I grew up, let me just mention that there is a significant minority Jewish population in Singapore. The first wave of Jews to Singapore was sometime in the 18th century, and were the Baghdadi Jews.

So which Indian Jewish community does this recipe come from? I make an educated guess as we take into account the Portuguese and Goan influence in this recipe. Find out more on my blog. The link is at the top of this post.

#recipes #cooking #curries #food #foodie #foodblogger #linsfood
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Risotto with Sautéed Partridge Breasts and Apples
No pear tree was harmed in the making of...

Recipe here:
https://linsfood.com/risotto-with-sauteed-partridge-breasts-and-apples/

This Risotto with Sautéed Partridge Breasts and Apples is a very autumnal recipe. I adore autumn; there is just something to be said about the chill in the air, the colours, even the shortening days have their own attraction, with thoughts of cosy evenings and hot chocolate (even if I don’t actually drink the stuff!).

Seasonal recipe this may be but it was far from planned. I’d actually intended to make a game pie a couple of weeks ago. I get my groceries delivered twice a week by the good people at +Ocado and sometimes +Waitrose, and they both have this mixed game selection made up of venison, partridge and pheasant, from +Hampshire Game.

On that particular Saturday, sadly, there was no mixed game meat to be had. They’d substituted with the same amount of partridge breast meat, which was alright, but not quite what I wanted. However, I was convinced by the delivery guy to keep it and come up with something for the blog! So I did.

The final dish is a wonderful combination of slightly charred partridge breasts on creamy risotto bianco, all complemented by some sweet and sour charred apples. Autumn on a plate!

The full recipe is on my blog. Link is at the top of this post.

#recipes #cooking #food #linsfood #autumn
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Doro Wot (Ethiopian Chicken Stew)

Recipe here: https://linsfood.com/doro-wot-ethiopian-chicken-stew/

So, over the last few weeks,
* I introduced you to Korarima, the Ethiopian Cardamom,
* I showed you how to make Niter Kibbeh, Ethiopian Spiced Clarified Butter,
* last week, we learned to make Berbere, that brick red Ethiopian Spice Mix
* and let's not forget Injera, the Ethiopian Flatbread.

Finally, I bring you Doro Wot, perhaps the most famous recipe to have come out of East Africa. Because only now, are you ready for it! It is a deliciously sharp, aromatic and spicy chicken stew.

Considered the national dish of both Ethiopia and Eritrea, Doro Wot is a legend in itself. No self respecting Ethiopian female is going to be be unfamiliar with the cooking of Doro Wot. If she is, mum’s the word, because every Ethiopian will tell you that to catch a husband, you’ll have to know how to cook Doro Wot!

As mentioned in previous Ethiopian recipe posts, my small amount of Ethiopian culinary experience comes from the time I spent cooking in an Ethiopian restaurant in London in the 90s.

While I like to give my readers easy recipes, I also like you to be able to experience authenticity as much as is possible. While I’m not African, and have only had the pleasure of being in North Africa, (see my Middle Eastern Collection), I have cooked in an Ethiopian kitchen. And I would like to pass on whatever knowledge I possess, to you.

So what I’m going to do, is give you 2 methods:

1. the quicker version that you’ll find employed by most who post this recipe
2. a slightly drawn out affair, I’ll cut the onion cooking time to 1 hour

Sound good? You'll find the recipe and a whole lot more on my blog post, link is right at the top of this post.

#linsfood #ethiopianfood #dorowot #chickenrecipes
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98, 99, 100 Kabab Koobideh!

I was up at 4 this morning, to make 100 of these Persian kebabs and 2 huge pots of Morasa Polo (Persian Jewelled Rice) for a client's anniversary party today. I'm going to go sit down with a huge mug of masala tea now, with maybe a hot pack on this old back!

Do you know, I have a wedding or anniversary to cater to, every single weekend from now until the end of September? 😱😱😱 And that's not counting the odd hen and stag cookery classes that seem to be popular these days.

If you fancy either of the recipes, you'll find them on my middle eastern and North African page:
https://linsfood.com/mideastnorthafrican/

Happy Sunday folks, I've still got to fit a run in sometime today! 😵😵😵

#linsfood #kebabs #catering
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First BBQ of the Season Yesterday

Just as well, weather's not looking so hot at the mo!
We had Kabab Koobideh (Persian kebabs) and Chicken Tikka for protein, and also grilled some Jersey Royals (baby potatoes) and asparagus, with a whole lot of salad on the side.

Kabab Koobideh Recipe here:
https://linsfood.com/kabab-koobideh/

#bbq #kebabs #grilling
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Persian Roast Lamb

Here is a recipe from last summer, this Persian Roast Lamb is one of my favourite ways to cook lamb, a very easy, straightforward marinade using some basic Persian ingredients and voilà – you’ve got yourself, a juicy, aromatic and delightful roast with a touch of the exotic! Perfect for Sunday lunch!

A roast of any kind always makes a great table centrepiece, whether it is dressed to impress or straight out of the oven, without a care in the world.

So what makes this Persian Roast Lamb so special?
In one word (erm, 2 really) – Pomegranate Molasses. Pomegranate Molasses is a heavenly ingredient that is a cross between a mild honey and balsamic vinegar, that’s the closest comparison I can give you. You can read more about it on my blog.

The pomegranate molasses adds depth to the meat, with all its touches of tart, sweet, caramel coming into play and heightened by the other ingredients that we have, like saffron, lemon, turmeric, pepper, cumin and some honey. Sounding good to you?

You'll find the recipe on LinsFood:
https://linsfood.com/persian-roast-lamb/

#lambrecipes #persianfood #linsfood
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Today's Experiment

Went back to my Chinese roots for this one. It's in the oven and apparently, it smells good! Day 5 or 6 of the worst flu in recent memory - I can't smell a thing, I can't taste much and I will probably only have a slice! Still, the family needs to be fed and that chicken needed cooking!

Watch this space for what I hope will be a successful recipe!
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