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Recipes - D_Lish

These are recipes I have made, and are as much a reference for myself as they are to share. I enjoy cooking, preserving, pickling, and canning. I hope they work for you too.
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Stuffed saddle of lamb and a guard of honour. This is from some small Swaledale lambs, a local breed of hardy horned moorland sheep. The saddle has been boned and stuffed with a spinach, apricot and pine nut stuffing held together with some pork sausage meat. Roast the saddle for 1 hour, and the guard of honour for 40 minutes. I served this with a redcurrant gravy made from the pan juices, and of course - mint sauce.

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David Lishman

Pickled Quail Eggs This is a sweet pickle, good for vegetables and hen eggs as well. 24 quail eggs boiled for 3 minutes and cooled in cold water - de shell 200ml white wine vinegar 100ml cold water 2 tbsp sugar - dissolved into the vinegar & water. Fill the jars with the eggs, cover with the pickling vinegar, add a few aromatics - peppercorns, all spice etc. Eat after 2 hours or keep in the cupboard for months, turning the jar early on to ensure the 'floaters' get their full dose of…

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Saved by

David Lishman

Saved by

David Lishman

from taste.com.au

Teriyaki pork cutlets

Teriyaki Pork Cutlets Recipe

taste.com.au