These lamb shanks are cooked using marmalade, whiskey, barley and the spices used in making haggis. Preheat your oven to 170°C (325°F). Season 2 lamb shanks with salt and freshly ground black pepper and sear them in a little oil until well browned on all sides. Remove to a plate. In an oven-proof casserole, cook…… Continue reading lamb shanks Scottish style
Tag: barley
barley, lentils and mushrooms with fried onions
Once again Yotam Ottolenghi’s recipe imparts amazing flavours to a vegetarian meal. In a small bowl cover 20g (¾ oz) of dried porcini with 1¾ cups of boiling water and leave to stand for an hour. After an hour, remove the mushrooms and strain the liquid through a very fine sieve to remove any grit, then return…… Continue reading barley, lentils and mushrooms with fried onions
mushroom barley casserole + baked peppers with walnut and feta
Here’s a hearty vegetarian meal to satisfy eaters of all persuasions. Finely dice 2 onions and fry them over low heat in some olive oil until wilted. Add 450g (1 lb) of chopped fresh mushrooms and 7g (¼ oz) of finely chopped dried porcini mushrooms. Cook until the mushrooms have wilted then add 1 cup…… Continue reading mushroom barley casserole + baked peppers with walnut and feta
michelle picker cooks 