Lamb chops with lemon and mint, and potatoes
The weekend is the time when it’s my turn to cook. Depending on how busy the Saturday or Sunday is with family activities depends on how long I have to spend in the kitchen – …
The weekend is the time when it’s my turn to cook. Depending on how busy the Saturday or Sunday is with family activities depends on how long I have to spend in the kitchen – …
Back in 2005 Nigel Slater, an English chef, spent a year cooking and eating with seasonal produce. Out of that experience he wrote a cook book – The Kitchen Diaries. The book is broken down …
I have been wanting to make this dish for a long time and I may have the opportunity later this week. When someone at work has a birthday, on the Friday of the birthday week …
Al Brown writes a regular recipe for the Urban Harvest website. His latest recipe sounded delicious – roasted lamb backstraps with baby beetroot, watercress and feta salad. I’m on a diet, so am cutting out …
Ray McVinnie has been a chef for many years, and once ran the highly successful and elite eating establishment, Vinnies. Recently he has been seen on the box as a celebrity judge on Masterchef NZ. …
This is a simple recipe from the two chefs at Animal Restaurant in Los Angeles. I recently bought their recipe book “Two Dudes, One Pan” – the recipe book they wrote while they were still …
Here in New Zealand we are heading into winter. So it’s time to bring you a few winter warmers. I recently bought the book Lobel’s Meat Bible: All you need to know about Meat and …
Al Brown is a Wellington chef and television raconteur. He has kindly agreed to let me reproduce his meat recipes here on Meateaters. Please, visit his stunning website at www.albrown.co.nz to see more of his …
Meateaters.co.nz is dedicated to people who love cooking meat. We welcome you! Find how and where to buy meat, and how to cook it. We’ll bring you the best meat recipes, as well as classic …
This recipe comes courtesy of Marjorie who made this meal for us one Friday night. It’s a beautifully fragrant curry, enhanced by the addition of parsnip (one of my favourite vegetables). Originally came from Delicious …