Monthly Archives: November 2013

Heston Blumenthal Roast Chicken


1.5–2 kg whole chicken 6% brine (300 g salt dissolved in 5 litres water) 1 lemon 1 bunch thyme 125 g unsalted butter, at room temperature, plus extra for rubbing into the skin 30 ml dry white wine For the gravy (optional) 20 ml dry white wine 250 ml (1 cup) chicken stock 1 tsp […]

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Slow Cooked Moroccan Lamb


1 whole leg of lamb (or shoulder) on the bone (Can be done without bone too) 4 tablespoons soft unsalted butter 3 or 4 cloves of garlic, pressed 2 teaspoons salt, or to taste 1 teaspoon pepper, or to taste 1 teaspoon cumin 1/2 teaspoon saffron threads, crushed 1/4 teaspoon turmeric 1 tablespoon olive oil […]

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Violet’s Coconut Macaroon


3 free-range egg whites 150 grams (3/4 cup) superfine sugar 2 tsp honey 150 grams (2 cups) dry, unsweetened desiccated coconut 1/2 teaspoon vanilla extract Heat the oven to 150 degrees celcius. Line a baking sheet with parchment paper. Combine the egg whites, sugar, salt, honey and coconut in a large saucepan over medium heat. […]

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Coconut Cake

36009 coconut  raspberry loaf cake

1/2 cup plain yoghurt 1 cup caster sugar 1 cup dessicated coconut 1/2 cup self-raising flour (I use gluten free) 1/4 cup vegetable oil (I use macadamia, almond or grapeseed) 3 eggs Combine eggs and sugar (I use hand whisk), then add flour, coconut, yoghurt and oil. Pour into a greased loaf tin and bake […]

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  • Limb Sleeve