a. I'm trying to expand my cooking repertoire, it's limited to stir frys, chili, curry, and boiled/cooked vegetables. next thing i want to do is learn how to oven roast vegetables, and maybe cook with meat which i never do. Also soups, although i imagine i could fake a bunch of them.
Roasts are really easy to do!
Here's one that i quite like:
Moroccan Lamb Roast:
1 leg/shoulder of lamb
handful fresh corriander
Good quality olive oil
2 cloves Garlic, minced
The Duke's Moroccan Spice Mix
1 tsp Cumin
1 tsp Ginger (Fresh is best, but ground is usable)
1/2 tsp Ground Cinnamon
1/2 tsp Ground Corriander
1/2 tsp Tumeric
1 tsp Salt
1 tsp Chilli
Mix together the olive oil, chopped fresh corriander, garlic and spice mix. What you want to do is make lots of little cuts all over the roast, before massaging the spice mix into these cuts. This will allow the flavour time to perfuse into your lamb.
Leave to marinate in the fridge, preferably overnight.
When it is time to cook, preheat the oven to 200C, and let the lamb come back to room temperature. Cook for roughly 90 minutes in a roasting tray or roasting bag, this way it will be nice and pink in the middle.
This is really good served with couscous and roasted sweet potato, and makes excellent sandwiches the next day too!
Soups are quite easy to do, its hard to stuff a soup up. For most soups you will need:
-Stock Base
-Vegetables and/or meat
-Seasoning
Remember, Use vegetable/chicken stock for purely vegetable based soups, use beef-stock for heartier soups.
The Duke's Potato and Leek Soup
5 or so large potatos, peeled, chopped finely
2-3 Large Leeks, finely sliced
1 large onion
Garlic
2-3 sprigs of Thyme
Salt + Pepper
1L Chicken Stock
300mL Cream
Fry up the leeks, garlic, and onion in butter, until translucent or golden. Next, you will want to add your potato and chicken stock, as well as dropping in the thyme sprigs.
Leave to cook until the potato is soft. Keep topping up with water if the volume drops too much.
Once done, add cream and blend the soup until smooth (you don't want lumps!). Return to pot and heat, but DO NOT BOIL once cream has been added.
Anyway, that's enough from me! If people have any other recipe requests, let me know. I do a fair bit of cooking, as do a few of my friends and so i have lots of recipes on hand. Most important thing: use what you like, but don't be afraid to try new things!