Serves 4

4 medium potatoes (400g)

60ml olive oil

1 onion, chopped

½ red capsicum, chopped

4 eggs

½ tsp salt

Freshly ground black pepper

6 anchovy fillets, drained

Peel and dice potatoes into 1cm cubes. Pat dry with paper towel. Heat potatoes in a single layer in heavy-based frying pan over medium heat until lightly golden, stirring occasionally (15 mins). Do not allow to crisp. When tender remove from pan and fry onion and capsicum until tender, about 3 minutes. Beat eggs with salt and pepper. Combine in bowl with potatoes, onion and pepper. Heat 1 Tbsp oil in frying pan until smoking, then pour in egg mixture. Lay anchovies on top. Cook on low heat until most of egg has set (5 mins). Put pan under grill with handle sticking out (or covered in foil, if this is not possible) if it isn’t heatproof. Grill until egg on top has set. Serve.

Possible additions:

• Diced chorizo
• Diced Ham
• Peas
• Shredded rocket
• Fresh chopped basil
• Fresh chopped parsley
• Grated cheese

25ml oil

2-3 large onions, sliced

3 cloves garlic, crushed

15ml curry powder

10ml turmeric

10ml ground coriander

5ml ground cumin

1 stick cinnamon

1 knob root in ginger, peeled and crushed in garlic press

4 cardamom pods, split

2 bay leaves

3 whole cloves

1-1,2kg sliced shoulder of lamb

3 tomatoes, skinned and chopped

10ml salt

5ml sugar

200ml hot water or stock
Method

Heat oil in large saucepan and brown onions. Add garlic, curry powder, turmeric, coriander, cumin, cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for a few minutes, stirring and taking care not to scorch. Remove most of the fat from the lamb but do not slice off the bone. Add to pan and when coated with curry mixture add tomatoes and remaining ingredients. Cover and simmer very slowly, stirring occasionally, for about 1 hour 30 minutes, or until tender. You shouldn’t need to add more liquid, or have to thicken the rich gravy. Remove whole spices and serve with rice and sambals. Serves 4-5.
Note

Sambals range from diced pawpaw to poppadoms but the simplest (and most popular) are: desiccated coconut, chutney, cucumbers in yoghurt or sour cream, sliced bananas and sweet pickles.

Butternut Bredie
This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.
Ingredients

750g chump chops (weight after trimming)

25ml flour

5ml salt

10ml ground coriander

5ml turmeric

25ml oil

2 onions, chopped

2 cloves garlic, crushed

125ml stock or water

10ml brown vinegar

750g butternut squash (weight before peeling)

7ml ground cinnamon

Pinch ground cloves

5ml ground ginger

15ml brown sugar
Method

Preheat oven to 160ºC. Having removed excess fat from chops, slice into fairly large pieces. Mix flour with salt, coriander and turmeric and dust meat on both sides. Heat oil in large frying pan and brown meat lightly over medium heat to prevent scorching. Remove to 30 x 20cm baking dish. Add dash more oil to frying pan if necessary and add onions and garlic. Cover the pan and allow to sweat gently. Add to lamb, pour stock over, sprinkle with vinegar, cover and bake for 45 minutes. Peel butternut and cut into smallish dice. Mix spices with sugar and shake cubes in this mixture until coated. Add to lamb, stir to mix, then return to oven and bake, covered, for 1 hour, stirring twice and adding a little more stock or water if necessary to ensure a rich gravy. Serves 4.

More delicious lamb recipes!

Author: Marius Bezuidenhout
Article Source: EzineArticles.com
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I have to say this book is more of an instruction manual than cookbook. It is, of course, chock full of great recipes that will make your mouth water, but what sets it apart from most cookbooks is that it really explains how to do things and why they’re important. What good is a terrific BBQ sauce or marinade if you don’t understand how they should be used and how to cook the meat so that it is at it’s tastiest and juiciest?

They give you all the details like:

? How to cook ribs, butts, chickens and brisket. They’re each done differently and each has it’s own chapter.

? Different types of cookers and how to smoke on anything from a fancy professional offset smoker to your charcoal kettle grill.

? How to smoke the very best turkey.

? How wood choice makes a difference in your smoked flavor and which one is best for what you’re cooking.

? Marinades, brines, injections to improve your barbecue recipes.

? Rubs, how to use them and what they do.

The techniques and recipes in Competition BBQ Secrets were developed for BBQ competitions, but the book is written with the backyard griller in mind so that you can use their methods to cook your own competition BBQ for your family and friends. In case you are interested in getting into the BBQ circuit there’s a section with some great information on competitions, how to prepare for competitions, and even a checklist of what to bring to a competition and of course a slew of competition BBQ recipes to use!

I love to try out new recipes on the grill and enjoy searching out new gadgets and recipes to use. Competition BBQ secrets is just one of my great finds. Stop by my website http://rstonehouse.com/giftreview to see what else I’ve found this week to make your grilling even tastier.

Author: Larsen Markston
Article Source: EzineArticles.com
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Making this kind of food is quite literally child’s play as even 6 year olds after being explained the recipes once will be able to make delicious dishes. Most raw vegan food cookbooks come with a plethora of recipes which include hemp, entrees, raw soups, raw desserts, raw snacks and many more. People who have tried the vegan diet cannot stop raving about the changes that it has brought to their lives and the improvements that have resulted.

In fact problems such as gastritis, constipation, heartburns, flu, cold etc can all be attributed to a low intake of raw fresh food on a daily basis. For proof you may see that most people who suffer most from such disorders are those who rely entirely on a cooked food diet. We are yet to see people living on raw food to complain of such problems. In fact people the vegan ways see a rapid decline in such issues and seldom ever face them in their lives.

Try some recipes and you will experience a whole new level of freshness and energy in yourself. Every doctor and fitness expert has time and again stated the importance of having more raw, fresh food in your day to day life, it will be only wise to listen to them.

Raw food has remained way too underrated however eating raw vegan food is becoming more and more popular these days as it is the most healthiest choice of foods available. Raw food is both delicious and incredibly nutritious. There is no way that reading this article will give you the incredible taste and feeling that eating raw food does; try some raw recipes and see the difference it makes!

Author: Anna Dean
Article Source: EzineArticles.com
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Most raw food books have recipes which range from entrees, to raw salads, raw desserts, hemp recipes, raw soups, raw snacks, and many more. These are utterly enticing and delicious and if you have never tried them then you are strongly recommended to. As the majority of these are very high in dietary fiber it can keep your digestive system clean and that is **extremely** important to maintaining a high level of physical well being.

Also it is worth noting that problems such as constipation, gastritis, heartburns, and other digestion related problems are experienced by people who live entirely on cooked food. Another important fact is that when addressing these problems doctors will always advise the patient to eat more raw fruits and vegetables rich in dietary fiber and nutrients. Won’t it just be common sense to go on a diet of such nutritional value in the first place?

You can easily try a new diet as raw food books are available all over the internet and can be used to make some vegan recipes. Apart from the nutritional value such dishes are very delicious and filling. So you have great taste, great nutrition and no need of cooking. As you can see you get to gain from every perspective and have virtually nothing to loose. With vegan food and you are almost guaranteed to be pleasantly surprised.

Raw food has remained way too underrated however eating raw vegan food is becoming more and more popular these days as it is the most healthiest choice of foods available. Raw food is both delicious and incredibly nutritious. try some raw recipes and see the difference it makes!

Author: Anna Dean
Article Source: EzineArticles.com
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If you want to start feeling better and get well from any one of many diseases, ailments and conditions, sleep better and no longer feel tired and stressed out each day, then consider adding more raw foods to your diet. Often called living foods, fruits, veggies, nuts and seeds are plant foods. They are loaded with good nutrition, minerals, trace minerals, vitamins, phytonutrients and many other good things.

People, including me, who incorporate more raw roods into their diet or eat solely a raw food diet, live a better quality life, no longer suffer from heart problems, autoimmune diseases, arthritis, fibromyalgia, irritable bowel syndrome, acid reflux and other intestinal ailments, acne, eczema, other skin conditions and lots more.

The benefits of raw food are widely known and having experienced the benefits myself getting rid of breast cancer, fibromyalgia, arthritis, acid reflux, irritable bowel syndrome, sleeping problems, gum disease and a long list of ailments, I can vouch for the benefits. I sleep five hours a night, I’m never fatigued, and I have no digestive or intestinal disorders of any kind and feel great. No heart disease, no diabetes, no obesity. Never sick! No pills or medications.

Eating more raw foods will help you lose weight naturally and fast if you eat a lot of them. Dramatic weight losses occur.

A raw food diet or eating more raw foods isn’t boring. There are lots of raw food recipes you can make including many desserts such as, fudge, blueberry and other pies, lemon torte, brownies, pecan balls, candy, cookies, pudding, and frosting, for example. You can make almond-milkshakes and smoothies. You can make dressings, salads, vegan burgers, pates, spreads, dips, wraps and crackers. There are many easy raw food recipes you can make in just a few minutes because you’re not cooking anything.

One of the nice things about raw food recipes is that if you have food allergies or food intolerances, that most of them will be gluten-free, wheat-free, soy-free, milk-free, dairy-free, yeast-free and grain-free.

Why not give yourself a lift and start eating more raw food today. You’ll live a longer and better quality life and influence all those around you too to eat better when they see how healthy you are. Try some raw food recipes and have some fun creating some healthy recipes that won’t cause you to gain any weight.

For more raw food recipes, raw food diets, losing weight with raw foods, curing breast cancer, arthritis, fibromyalgia, sinus, digestive and sleeping issues, acid reflux, headaches, allergies, etc. see a nurse/raw food expert’s: http://www.RecipesRaw.com

Author: Helen Hecker
Article Source: EzineArticles.com
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Breakfast: Wake up with a glass of water with lemon. Slice a quarter of a lemon and squeeze it into an eight ounce glass of water. Add a very small pinch of cayenne pepper powder. Lemon has a positive affect on balancing your body’s pH while cayenne pepper powder has beneficial detox power.

After 20 minutes, enjoy the following “green drink.”

In a blender or a 16 ounce glass with a lid or a Zyliss shaker, combine the following ingredients:

- 6 to 8 ounces of pure water
- 4 ounces of original or unsweetened rice milk
- 1 scoop of “green drink” powder (cleanses vital organs, alkalizes your pH, there are many options for green drink powder at your local health food store.)
- 1 tablespoon of liquid chlorophyll. Mint flavored chlorophyll can also be used.
- 1 tablespoon of flax seed oil (Essential omega 3, 6, & 9 fatty acids, promotes whole body well-being) Hemp seed oil can also be used for these benefits.
- 1 tablespoon of pure soy lecithin granules (supports brain & nerve function & energy production)
- 2 ounces of aloe vera juice or gel (supports digestion, organ and tissue function)

About a half hour after the green drink, a bowl of cereal is an easy standby. One recommendation for cereal is Nature’s Path Hemp Plus granola combined with a rice, almond, or coconut milk.

Here’s a tip: Whichever cereal you choose, make sure the ingredient list does not include high fructose corn syrup. High fructose corn syrup has been linked to increasing risk of obesity and diabetes.

Anytime Snack #1: the combination of goji berries, raw chocolate nibs, and almonds will give you an antioxidant boost. Almonds are also a healthy source of fat, which is ideal for energy that lasts.

Lunch: Sandwiches and wraps are easy standby vegan lunches. The ingredients for this routine lunch option makes your grocery store list easy to remember.

For sandwiches and wraps, combine any combination of: a vegan bread or wrap with vegan mayo, mustard, hummus, avocado, spinach, alfalfa sprouts, tomato, and onion. Vegan meat substitutes can imitate deli slices if you are new to being vegan.

Anytime Snack # 2: The Avocado Bowl. Avocado is an alkaline food, which means it is good for your body’s pH. After cutting an avocado in half and loosing the pit, two bowl-like spaces will remain. You’ll enjoy adding fresh salsa or tabouli and then spooning up the goodness.

Dinner: Begin with a side salad that includes spinach, romaine lettuce, slices of radish, cucumber, and tomato. Add a generous amount of parsley. For a simple salad dressing, combine one teaspoon of olive oil with one teaspoon of apple cider vinegar.

An easy standby vegan dinner recipe is whole wheat pasta or brown rice pasta combined with an organic red pasta sauce. If you are new to being vegan, check your local health food store for imitation meatballs. Adding these will make your pasta meal more hearty. Or, if imitation meat products don’t tempt your taste buds, try adding steamed broccoli to your pasta dish for additional fiber.

Jay Wesley Anderson, author of Street Smart Vegan, helps new vegans go vegan and vegetarians go totally vegan.

Discover what every new vegan should know by visiting http://www.StreetSmartVegan.com Get get your copy of Street Smart Vegan – A Simple Guide to Going Vegan today. Vegan tips and easy vegan recipes await!

Author: Jay Wesley Anderson
Article Source: EzineArticles.com
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NOTE: Be forewarned, the lamb cooks for as much as 7 hours. However, 6 of those hours can be unsupervised.

5-6 lbs boned and tied leg of lamb.
5-6 lamb neck bones
3 medium sized onions stuck with 2 cloves each
3 carrots split lengthwise
6 cloves garlic
1/2 cup olive oil
1 teaspoon dried thyme
1 tablespoon dried parsley
1 bay leaf
2 cans diced tomatoes
1 cup red wine
2 cans white beans
Salt and pepper

Sprinkle the lamb with salt and pepper and arrange on a rack in a roasting pan. Surround with the neck bones, onions, carrots and three garlic cloves. Pour the olive oil over all and roast in a 400 degree oven for 30 minutes. Reduce heat to 350 degrees and continue roasting for 30 more minutes. Remove pan from heat and reduce heat to 200 degrees.

Transfer the lamb to a large casserole and add the remaining 3 garlic cloves, salt and pepper, thyme, bay leaf, parsley, tomatoes, neck bones and vegetables from the roasting pan. Rinse the roasting pan with the red wine and pour over the lamb.

Cover the casserole tightly with heavy duty foil and then top with the casserole cover. You want a very tight seal. Return to the 200 degree oven a bake for 6 hours while you are doing any number of things.

Transfer the lamb to a platter and discard the neck bones and bay leaf. Skim any excess fat from the pan juices. Remove the cloves from the onions and, in a blender, puree all the vegetables. Combine the puree with the pan juices and sprinkle with parsley.

Heat the beans and serve the meat with some sauce spooned on top of the lamb and beans.

I serve this with a green salad topped with some feta cheese. My wife insists on having mint jelly with this meal and I concur.

This is one of the 325 recipes contained in my award-winning Cookbook and Cooking Guide, Help – I Gotta Cook! (Cookbook of the Year in 2007). A perfect Holiday gift for someone that will last a lifetime. Buy it off my web page, Http://www.ineedtocook.com or go to Amazon and type in my name.

Author: Ed Dugan
Article Source: EzineArticles.com
Smiling shark

With lamb you have a varied choice of cuts i.e. Breast, Leg, Shank, Shoulder, Loin, Chump Fillet Scrag and of course Minced Lamb.

When people think of a joint of lamb they tend to think of roast lamb and mint sauce, whilst this is truly delicious there are so many other recipes that you can choose using different cuts of Lamb.

If you have the opportunity to buy a whole lamb from a local farmer so much the better, the flavor of the meat and the tenderness is so much better than the lamb that we tend to get in the supermarkets.

You also have the benefit of knowing that the Lamb has been reared on a local farm and hopefully has been well looked after. If you do have to buy lamb from the supermarket then make sure that you but the leanest cuts with firm creamy-white fat.

A lot of recipes that we tend to use beef mince for are in fact so much better if you use lamb, how can you make Moussaka with beef, and all curries are so much better made with lamb try it for yourself and you will see the difference.

Because lambs are young when they go to slaughter the meat is always tender, ever heard of a tough bit of lamb, I very much doubt it. If you can get it the neck fillet is one of my favorite cuts and you can do absolutely anything with it that you like.

Cut it into large chunks and roll in some spices and fry quickly in a frying pan and it’s meltingly soft and so full of flavor. Mince it up and make Moussaka or Shepherds pie I bet you notice the difference from beef. Cube it for all your curries.

All the joints can be roasted, make some slits in the skin with a sharp knife and place some slivers of Garlic in each slice with some thyme or rosemary it gives the meat a most wonderful smell.

There are so many things that can be done with such a succulent piece of meat. If you are stuck for ideas or have never cooked lamb before try looking for some recipes online, or try cooking it on its own and when your confidence grows start to add things to the meat.

Vicki Churchill is the owner of http://www.simplecookery.com, a site that specializes in Recipes and information simple cooking tips and ideas.

Author: Vicki Churchill
Article Source: EzineArticles.com
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25ml oil

1kg lamb knuckles in 2,5cm slices

Salt and milled black pepper

1 large onion, chopped

2 cloves garlic, crushed

300g mushrooms, wiped and sliced

1 sprig fresh rosemary needles, chopped

35ml flour

250ml seasoned stock

100ml red wine

5ml Worcester sauce

25ml tomato paste

1 bay leaf
Method

Heat oil and brown lamb slices on both sides, then remove to baking dish and season. To pan drippings add onion, garlic, mushrooms and rosemary. Fry over low heat until soft and beginning to brown, then combine with meat in baking dish. Add a nut of butter to pan, if necessary, then stir in flour. Cook 1 minute, stirring, then slowly add stock and wine. When thickened add Worcester sauce, tomato paste, bay leaf and a good pinch sugar. Stir well and then pour over meat and mushrooms. Cover and bake at 180ºC for 1 hour. Remove from oven and stir to mix meat with the gravy. Reduce heat to 160ºC and continue baking, covered, until meat is very tender. Adjust seasoning, remove bay leaf, and ladle over portions of rice. Baked pumpkin and green peas make good, old-fashioned accompaniments. Serves 4.

Crumbed Lamb Chops with Herbs
Dipped in yoghurt and herbs, crumbed and then slowly baked until tender, this is a delicious way of preparing loin or thick rib lamb chops.
Ingredients

1kg chops

200ml plain drinking yoghurt or buttermilk

5ml dried thyme

5ml dried marjoram

10ml garlic salt

10ml prepared mustard

375ml toasted crumbs or 6 wholewheat breakfast biscuits, crushed
Method

Trim chops of excess fat. Mix remaining ingredients, except crumbs. Coat chops with yoghurt mixture, then roll in crumbs, patting on firmly. Chill for at least 2 hours to set crumbs. To bake, preheat oven to 160ºC. Brush one large or two medium shallow baking dishes with oil and heat for 5 minutes in oven. Turn chops once in hot oil, then cover and bake for 45 minutes. Uncover and bake for a further 30 minutes or until browned and tender. A potato and onion casserole goes well with this dish. Serves 6.

More delicious lamb recipes!

Author: Marius Bezuidenhout
Article Source: EzineArticles.com
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