Heart Of The House

Meat

Rillettes Ravioli

Rillettes Ravioli

These were made with left over pel’meni dough and pork cheek rillettes.  Quick and easy to put together.   After cooking the ravioli in salted boiling water, they were lightly pan fried in butter & garlic chives.

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Rillettes – Simple, Rustic and Fattilicious!

Rillettes –  Simple, Rustic and Fattilicious!

Warning:  Don’t read this on an empty stomach,  may make you very hungry! Rillettes are traditional French delicacy which were originally made with pork.  However, you can make rillettes from duck, goose,  chicken, rabbit and even fish.  I made mine mostly with pork and duck.  Made with good quality meat and fats, they are delicious Read More…

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Sri Lankan Lamb Curry

Sri Lankan Lamb Curry

Inspiration for this curry came from “the part travel essay, part recipe journal – Mangoes & Curry Leaves” . Sri Lankan Lamb Curry Ingredients 500 grms boneless lamb shoulder 1 tbs homemade coconut ghee or ghee 10 fresh curry leaves 1 green chilli, finely chopped 1 cup of finely chopped onion 1 tsp tumeric 1 Read More…

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Wonderful Bone Marrow

Wonderful Bone Marrow

I was in the local butcher recently and bought these wonderful shin bones (grass fed) to make roast bone marrow.   Sprinkle some parsley salt and with sourdough bread and a salad, it makes an absolutely delicious lunch.

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Slow Roasted Lamb with Pomegranate Glaze

Slow Roasted Lamb with Pomegranate Glaze

Slow Roasted Lamb with Pomegranate Glaze ( from Paula Wolfert’s “The Slow Mediterranean Kitchen”) Ingredients 1 leg of lamb or lamb shoulder (about 2.5 kgs), bone-in, grass fed 2 tbs pomegranate concentrate or molasses 1-1/2 tbs extra virgin olive oil 1/2 cup finely chopped onion 4 large garlic cloves, mashed 2 tsp tomato paste 1 Read More…

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Chicken Rice – Singapore Style

Chicken Rice – Singapore Style

Chicken Rice or more commonly known as Hainanese chicken rice is a very popular dish in Singapore.  Every hawker centre or food court will have at least a chicken rice stall..  There are also many eateries that specialised in this dish.   When  living in Singapore, Max and I used to frequent a well known one Read More…

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