by Garry Wiley | Sep 28, 2017 | Beef
Ingredients 2 tablespoons olive oil 450g(1lb) rib-eye steak, trimmed and cut into cubes 2 large potatoes, cut into cubes 4 leeks, trimmed and thickly sliced 1 teaspoon chopped fresh thyme 1 tablespoon plain flour 1 teaspoon cayenne pepper 100g(4oz) frozen petit pois...
by Garry Wiley | Sep 28, 2017 | Lamb
Ingredients: 225g(8oz) lamb’s liver, rinsed and sliced 15g(½oz) butter 1 onion, peeled and sliced 75g(3oz) smoked bacon lardons 1 garlic clove, peeled and crushed 2 large sprigs fresh thyme 1 tablespoon(15ml) plain flour salt and freshly milled black pepper 1...
by Garry Wiley | Sep 28, 2017 | Lamb
Ingredients 1 2kg lamb shoulder, bone in 1 bunch of fresh rosemary 1 bulb of garlic 2 teaspoons English mustard olive oil 6 red onions 4 tablespoons balsamic vinegar 1 tablespoon plain flour 1 splash of red wine, optional ROOT VEG MASH 400 g carrots 2 cloves of garlic...
by Garry Wiley | Sep 28, 2017 | Lamb
Ingredients 50g butter 8 lamb chump chops 3 onions 2 carrots 2 large potatoes 6 sprigs of fresh thyme 3 fresh bay leaves 150g pearl barley Method Preheat the oven to 180ºC/gas 4. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then...
by Garry Wiley | Sep 28, 2017 | Lamb
Ingredients 2 6-bone lamb racks (2x 400g) salt and pepper 2 teaspoons olive oil 4 tablespoons fresh breadcrumbs 2 cloves garlic, crushed small bunch flat-leaf parsley, finely chopped 3 tablespoons Dijon-style mustard ½ teaspoon Herbes de Provence Method Take the lamb...
