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Lamb Shanks November 26, 2013

Filed under: Favourites,Meat,Soups and Stews — delishuss @ 11:27 am
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I love lamb shanks. This is my own recipe. I made them one Sunday in the slow cooker. I started the preparation around 10:00 am and then cooked them in the slow cooker until about 7:00 pm. Okay I know that’s ages but they are so succulent and tender they are really worth waiting for. I know I’m slightly biased but they were absolutely delishuss 🙂

Serves 3


4lamb shanks

2 carrots, cut into large batons

3 shallots, quartered

1 onion, quartered

1 bouquet garni

3 cloves of garlic, roughly chopped

3 tablespoons of pickling spice

200 ml beef stock

3/4 bottle red wine

1 oxo cube

3 tbs olive oil

Salt and pepper



1. Heat the frying pan and add 1 tbsp. of olive oil. Sauté the vegetables for 4-5 minutes.


2. Meanwhile, grind the pickling spice in the pestle and mortar. Remove the frying pan from the heat and pour out the vegetables onto a plate.


3. Rub the spice mix onto the lamb shanks.


4. Heat the remaining olive oil in the frying pan. Add 2 lamb shanks and brown, remove onto a plate. Repeat with the other 2 lamb shanks.



5. Pour the stock into the frying pan and bring to a simmer. Add 1/4 of the wine and bring to the boil and reduce, add another 1/4 and reduce and then the final 1/4 until it’s a nice syrupy consistency.  Crumble in an oxo cube. While the gravy is simmering heat the slower cooker. I have an automatic setting on mine but if you don’t I would recommended starting it off on high for a couple of hours and then bringing the temperature down to medium or low.



6. Transfer the vegetables, meat, bouquet garni and gravy to the slow cooker.


7.  Cook in the slow cooker for as long as possible, 7-9 hours. The meat should fall off the bone. Serve on a bed of mash and with some steamed broccoli.



Baked Eggs with Chorizo October 13, 2013

Filed under: Breakfast,Favourites,Meat,Uncategorized — delishuss @ 7:55 am
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I woke up last weekend and had a craving for baked eggs. I didn’t have the ingredients in stock so I marched off to the supermarket and got them. By the time I had the eggs baked, I was well and truly starving so I made a bit of a brunch out of it and had the whole lot myself 😮

I made the recipe up as I went along.

I took on board the feedback from ‘binary option signals’ and have added a few photos of the process. I will aim to do that for any future posts 🙂

Serves 2


1 small capsicum, chopped

1 tin of tomatoes- I used one with garlic, chilli and herbs

1 onion, diced

1 clove of garlic, crushed

2 eggs

200g chorizo, sliced

Olive oil spray

1 tsp chilli flakes

1 tsp smoked paprika

75g feta cheese

Salt and pepper

2 thick slices of sour-dough bread or ciabatta

Butter for the bread


1. Pre-heat the oven to 200 degrees Celsius.

2. Heat a frying pan and spray with olive oil spray. Add the onion, capsicum and chorizo and sauté to golden brown. Add in the garlic and cook for 2 more minutes.


3. Add the tin of tomatoes, season with salt and pepper and simmer down until the sauce has thickened.


4. Add the sauce to an oven proof dish or 2 ramekins.

5.  Crack the eggs and add on top of the sauce.

6. Crumble on the feta cheese on top of the sauce and eggs.


7. Cook in the oven until the eggs are cooked to your taste. I overcooked one of the eggs in this dish, I like it slightly runny so that it’s oozes into the sauce.

4. While the eggs are cooking toast the bread on a griddle pan. Slather on the butter.


5. Serve the eggs with the bread on the side for dunking into the tomato sauce and running egg, Yummy.



Beef Meatballs with Orecchiette, Kale and Pine Nuts August 18, 2013

Filed under: Favourites,Meat,Pasta — delishuss @ 11:54 am
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I saw Gordon Ramsay cook (Gordon Ramsay’s Cookery Course) this along with a number of meatball recipes which I have to try and I thought it looked delicious. I was a little worried that it might be a bit bland but it’s not at all. This is one for making at the weekend when you have plenty of time to prepare it in advance. It doesn’t really take long to cook, it’s just prep time. Just a point to note about the orecchiette, it take a fair amount of cooking time, my packet took 18 minutes. The milk and breadcrumbs concept really works, it makes the meatballs moist.

I loved this recipe. I’m not sure how many people this serves but I would say 4-6 serves.



500g dried orecchiette pasta

2 garlic cloves, peeled and sliced

200g kale or cavolo nero, shredded

4 tbsp pine nuts, toasted

Freshly grated Parmesan cheese, to taste


For the meatballs

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

olive oil, for frying

1 tsp dried chilliflakes

500g minced beef

75g fresh breadcrumbs

3-4 tbsp milk

Sea salt and freshly ground black pepper



1. First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two.

2. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add the seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into small balls about 2cm wide. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.

3.  Start cooking the pasta in boiling salted water as per the pack instructions.

4. Meanwhile, heat the large frying pan over a medium and add a little olive oil. Brown the meatballs for 6 minutes until coloured on all sides.

5. Add the garlic to the pan and cook for 2 minutes until tender, then add the kale and season. Sweat the kale over a medium heat for 5 minutes with a couple of tablespoons of the cooking water from the pasta. Taste and adjust the seasoning as necessary, then stir in the pine nuts.

6. Drain the pasta, reserving a few tablespoons of cooking water. Tip the pasta into the pan with the meatballs and stir over a medium-low heat until well mixed. Add a good handful of finely grated Parmesan, an mix well with a little cooking water to help to coat the pasta. Tate and adjust the seasoning as necessary.

7. Serve garnished with another grating od Parmesan.

I’m dying to try out the other meatball recipes. Will keep you posted if I do.


Chicken with Peanut Lime Coconut Sauce November 14, 2012

Filed under: Asian,Chicken,Favourites — delishuss @ 3:51 am
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I’m now addicted to Pinterest, if you haven’t used it yet be warned, many’s an hour will dwindle by on this. I came across this recipe on it and tried it ( It’s a cracker, loved it. I think it would be hard to get as good a dish in an Asian restaurant. This is my kind of grub. Give it a go.



  • 1/2 cup [light unsweetened Coconut Milk
  • 1/2 cup natural Peanut Butter (I like crunchy)
  • 1 tablespoon Thai Red Curry Paste
  • Juice from 1 Lime (about 1 tbs lime juice)
  • 1 tablespoon Soy Sauce or Tamari
  • 2 tablespoons Fish Sauce
  • 2 teaspoons Toasted Sesame Oil
  • Pinch of the following:
  • Cracked Black Pepper
  • Cinnamon
  • Cayenne
  • Stevia to taste, or your favourite natural sweetener


  • 2 pounds Chicken Breast, cut into 1 inch pieces
  • 1/2 cup diced Onion
  • a few Garlic Cloves, chopped
  • 1 teaspoon unrefined Coconut Oil
  • 1 cup chopped Asparagus Spears, cut into 1 inch pieces

Optional Garnishes

  • Chopped Cilantro
  • chopped Peanuts
  • Green Onion
  • toasted unsweetened Coconut Flake
  • Srirach sauce (no idea what this is, so didn’t use it)


  • In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
  • Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce, rice and garnishes mentioned above.

Middle Eastern Spicy Lamb Pizza October 24, 2012

Filed under: Favourites,Meat — delishuss @ 9:17 am


I tried this today for dinner. Yummy, I love it. It has two of some of my favourite things, bread and lamb. This one is from the Weight Watchers magazine.

I will have to admit I left the pizzas in the oven a bit too long, you kind of need to keep an eye on them. I think next time, rather than make a pizza out of them, I’ll just heat the Lebanese bread and make a wrap or kebab instead.

I served this with a mint yoghurt (natural yoghurt, chopped mint, squeeze of lemon, salt and pepper)

9 Propoints per recipe

Serves 4

Prep: 10 mins

Cooking: 20 mins



2x 80g wholemeal Lebanese bread rounds

2 tbs store-bought reduced fat hummus

400g lamb mince

2 garlic cloves

1 tbs ground cumin

1 tsp sweet paprika

1 tsp ground allspice

1 tbs lemon juice

1 tbs extra virgin olive oil

1/2 cup fresh parsley leaves

1/2 cup mint leaves

1/2 fresh coriander leaves



1. Preheat the oven to 180 degrees celsius or 160 degrees fan assisted. Place bread on 2 baking trays. Spread evenly with hummus. Set aside.

2. lightly spray a large non-stick frying pan with oil and heat over high heat. Add mince and cook, breaking up lumps, for 3-5 minutes or until browned. Add garlic, cumin, paprika and allspice and cook, stirring, for 1 minute or until fragrant.

3. Top bread with mince mixture. Bake for 8-10 minutes or until crisp. Drizzle with lemon juice and olive oil. Serve topped with parsley, mint and coriander leaves.


Steak Chilli Con Carne

Filed under: Fast Food,Favourites,Meat — delishuss @ 7:16 am
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I came across this one on I altered a few of the spice ingredients but it’s pretty much the same as the original. It’s dead easy and the steak is nice alternative to mince meat. This is quite a mild version, so bump up the spices if you fancy it hot.

Serves 2-3


2 tbs vegetable oil

1/2 tsp hot paprika

1 tsp ground cumin

1 tsp chilli powder

1 tsp cayenne pepper

2 (about 180g each) trimmed beed rump or scotch fillet steaks, thinly sliced.

2x 125g cans red kidney beans, drained and rinsed

2 vine-ripened tomatoes, roughly chopped (I used 1/2 can tomatoes, as I think it gives a better flavour)

2 tbs finely chopped coriander leaves, plus extra sprigs to servwe

Boiled basmati rice and guacamole, to serve


1. Place the vegetable oil, paprika, chilli, cayenne, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.

2. Heat the wok or large frying pan over medium heat. When hot, add the beef mixture and stir fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over the medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.

3. Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.


Lemon, Chicken and Parmesan Rissoles October 19, 2012

Filed under: Chicken,Favourites — delishuss @ 12:17 pm
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I saw this recipe on and liked the look of it so I made it today. I thoroughly enjoyed them. The original recipe recommends serving with an antipasto salad. I was looking for something a bit more filling so I diced some red pepper, scallions, and courgettte. Cooked up some rice, mixed the vegetables in with some chopped mint and some balsamic vinegar and it worked really well.

I was thinking while I munched down on a rissole that they would be great in a bap as a burger with some avocado salsa. Might give that a whirl the next time.


500g chicken mince

1 egg, lightly beaten

2 garlic cloves, crushed

1/2 cup fresh breadcrumbs

1 tablespoon finely chopped fresh basil leaves

1 teaspoon finely grated lemon rind

1/2 cup pitted kalamata olives, chopped

1/3 cup finely grated parmesan cheese

1/4 cup plain flour

1 tablespoon olive oil



1. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl. Place flour on a plate. Shape into eight 2cm- thick rissoles. Roll in flour to lightly coat. Place on a large plate, cover and refridgerate for 20 minutes.

2. Preheat oven to 180 degrees celsius/ 160 degrees fan assisted oven. Heat oil in a frying pan over medium heat. Cook rissoles, in batches for 1-2 minutes or until browned.

3. Transfer to a greased baking tray. Bake for 8-10 minutes or until cooked through. Serve with antipasto salad or rice as mentioned above.

Note: I didn’t have any fresh basil, so I used a mixture of oregano and thyme and the flavours worked really well with the lemon.


Crunchie Meringue Madness July 13, 2012

Filed under: Desserts,Fast Food,Favourites — delishuss @ 7:44 pm
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I got this recipe idea when we were out for dinner for my mum’s birthday. I wouldn’t recommend it for diabetics, it’s a complete sugar overload but fantastic. It’s dead simple to make, you could probably make everything from scratch if you wanted but life’s a bit short for that really.

I got the butterscotch recipe from Kevin Dundon’s website:


Serves 4


4 meringue nests

2 crunchie bars- chopped into small pieces

4 scoops of vanilla ice cream


Butterscotch Sauce

50 g/2 oz unsalted butter

50 g/2 oz light muscovado sugar

2 tbsp pouring golden syrup or clear honey

2 tbsp double cream


Place the butter in a small pan with the sugar and golden syrup or honey. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 2-3 minutes until thickened. Remove from the heat and use immediately or transfer to a bowl and leave to cool completely. If keeping for any length of time, up to one week is fine, cover with cling film and store in the fridge.

Right, I forgot when I was making this I couldn’t make out where the cream was added. So I let it cool down slightly and added it then.


Place the meringue nest in the centre of each plate. Add the scoop of ice cream. Sprinkle the crunchie on top and drizzle the butterscotch sauce over the meringue and around the edge of the plate and lap it up.





Creamy Prawn Tagliatelle March 27, 2012

I tripped across a recipe somewhere that had tagliatelle and prawns that I thought looked nice but couldn’t find it, so I came up with the following concoction. It’s really good, if I do say so myself 🙂 It took about 15 minutes in total to make. Can’t complain about that really.

Serves 1


1/2- 1 red chilli, finely chopped

1/4 courgette, coarsely grated

1 clove garlic, crushed

30g frozen peas

75g cooked prawns

3 shallots, chopped

3 tablespoon creme fraiche (I used the Weight Watchers one)

75g tagliatelle

2 tablespoon liquid stock

Salt and pepper

2 tablespoons sunflower oil

2 tablespoons fresh flat leaf parsley, chopped


1. Boil the pasta as per the packet instructions. This should take about 10-12 minutes.

2. Heat the oil in a frying pan. Fry off the onion, garlic and chilli for 3-4 minutes or until the onions have started to soften.

3.  Add in the peas and the prawns and cook for another 4 minutes. Add the liquid stock and spoon in the creme fraiche and stir.

4. The pasta should be cooked by this stage so add it and stir everything through making sure everything is piping hot.

5. Add salt and pepper to taste. Sprinkle with the chopped parsley and serve.


Greek Lamb Burgers March 15, 2012

Filed under: Favourites,Meat,Weight Watchers Recipes — delishuss @ 10:59 pm
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Well I have to say Weight Watchers have excelled themselves with this month’s magazine (April). This is a big hit with me. Okay I’ll admit that I did alter the recipe slightly but I think my additions make it 🙂 I couldn’t get mint leaves so I added 2 tsps of mint sauce. I also added 2 tsps of cumin powder and I also added 1 beaten egg to bind the patties. You will need to up the propoints of the recipe because of the egg. You could just keep to the original recipe also. I’ve just added the original recipe below.


10 minutes to prepare, 10 minutes to cook

23 propoints per recipe

11 propoints per serving

serves 2



250g lean lamb mince

75g carrot, coarsely grated

60g light feta, crumbled

1/2 dried oregano

Few sprigs of fresh mint, leaves only, chopped roughly

Calorie controlled cooking spray

To serve:

2x 40g mini pitta breads

Little gem lettuce

Sliced tomatoes



1.  Mix together the mince, carrot, feta, oregano and mint in a bowl, season, and shape into 4 patties.

2. Mist a griddle pan or nonstick frying pan with cooking spray, add the burgers and cook for 2-3 minutes on either side. Leave to rest for 5 minutes, loosely covered.

3.  To serve, lightly toast the pittas, slice the open and fill with lettuce. Add 2 burgers to each and top with the tomato.

Tip: if you can, make them some time in advance and chill them so that they set a bit better. If you make them and add them straight to the pan they do fall apart easily, the lesss turning you can do the better.