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    Roast Lamb

    If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 8-12


        •    1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin
        •    2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard. Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish.
        •    6 garlic cloves, smashed and peeled
        •    4 ounces unsalted butter, softened at room temperature. Black pepper.
        •    1 lemon, cut in half
        •    1 ¾ cups white wine, plus extra for gravy


    1. Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
    2. Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
    3. Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
    4. Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
    5. To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
    6. Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

    This great family recipe is thanks to Cooking.nytimes at https://cooking.nytimes.com/recipes/1017303-roast-lamb

    Thai Sweet Chili Sauce

    Thai sweet chili sauce is known as nam chim kai in Thailand. It is sold in bottles and available in Asian food markets, but instead of buying sweet chili sauce, try making this easy recipe. It only takes a few minutes to put together, and you can find everything you need in your pantry or at your local supermarket. There are no added preservatives or fatty ingredients in this homemade version, so it is also healthier. And since you control the ingredients, you also control the amount of sweetness and heat.

    Prep Time

        •    Prep time: 2 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 1/2 cup


        •    1/2 cup rice vinegar (or white vinegar)
        •    1/2 cup plus 2 tablespoons. white sugar
        •    1/4 cup water
        •    3 tablespoons fish sauce
        •    2 tablespoons sherry (or cooking sherry)
        •    3 cloves garlic, minced
        •    1/2 to 1 tablespoon dried crushed chili (1 tablespoon makes spicy-hot sauce)
        •    1 1/2 tablespoons cornstarch dissolved in 3 to 4 tablespoons cool water


    1. Place all ingredients - except the cornstarch-water mixture - in a saucepan or pot. Bring to a rolling boil.
    2. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off--rice vinegar is less strong than regular white vinegar.)
    3. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens about 2 minutes.
    4. Remove from heat and taste-test. You should taste sweet first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If it's not spicy enough, add more chili.
    5. Pour sauce into a small bowl or jar and serve as a condiment, dip, or marinade.

    This great family recipe is thanks to The Spruce at https://www.thespruce.com/thai-sweet-chili-sauce-3217301

    Favorite Quinoa Salad

    Introducing my favorite quinoa salad! I’ve published more than a few quinoa salads over the years and I genuinely love all of them, but this recipe is officially my favorite.

    This quinoa salad is refreshing, crisp and delicious. It’s made simply with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley and a garlicky olive oil and lemon dressing. The salad sort of reminds me of taboulleh, an herbed Lebanese salad with tomatoes and bulgur.

    This quinoa salad recipe is also very easy to toss together, especially if you use leftover quinoa (see recipe note). This salad packs great for lunch, picnics, road trips and plane rides. Bring this allergy-friendly salad along to your next potluck—it’s vegan/dairy free, gluten free, and nut free, for all to enjoy. It doesn’t taste “basic,” but it has a lot of merits that make it a staple recipe in my kitchen. I hope it becomes your go-to quinoa salad recipe, too!

    This quinoa salad recipe is the best! Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley and lemon. It’s vegan and gluten free, too! Recipe yields 4 medium salads or 8 side salads.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1 cup uncooked quinoa, rinsed in a fine-mesh colander
        •    2 cups water
        •    1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
        •    1 medium cucumber, seeded and chopped
        •    1 medium red bell pepper, chopped
        •    ¾ cup chopped red onion (from 1 small red onion)
        •    1 cup finely chopped flat-leaf parsley (from 1 large bunch)
        •    ¼ cup olive oil
        •    ¼ cup lemon juice (from 2 to 3 lemons)
        •    1 tablespoon red wine vinegar
        •    2 cloves garlic, pressed or minced
        •    ½ teaspoon fine sea salt
        •    Freshly ground black pepper, to taste


    1. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
    2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
    3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
    4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
    5. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

    NOTES: If you happen to have 3 cups of leftover cooked quinoa, you can use it instead of cooking more. This salad is awesome as written. You can serve it on fresh greens with an extra drizzle of olive oil and squeeze of lemon juice for dressing. Feel free to top it with crumbled feta cheese or a dollop of cashew sour cream

    This great family recipe is thanks to Cookie and Kate at https://cookieandkate.com/2017/best-quinoa-salad-recipe/?utm_source=Cookie+and+Kate+Newsletter&utm_campaign=bbdfccb43a-Mailchimp-weekly&utm_medium=email&utm_term=0_dc2361842c-bbdfccb43a-243625305

    Miso Glazed Huon Salmon

    This Miso Glazed Huon Salmon is exploding with exotic flavours!
    Combined with crispy salmon skin and forbidden rice, this dish will be a dinner party winner.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •    4 x 140g Huon Salmon portions, skin on
        •    3 tsp Minced garlic
        •    2 tsp Freshly grated ginger
        •    5 tbsp Honey
        •    1 tsp Miso paste
        •    4 tbsp Soy sauce


    To make the Skin Shards:

    1. Pre-heat oven to 140°C.
    2. Very carefully remove the skin from each fillet.
    3. Scrape as much of the fatty flesh from the back of the skin as possible without damaging the skin.
    4. Line a baking tray with baking paper and lay the skin pieces out, skin side up.
    5. Cover with another sheet of baking paper and then place a baking tray on too.
    6. Cook for 30 minutes and then check.
    7. Keep cooking and checking every 10 minutes until skin is dry and crispy.
    8. Remove from oven and let cool.

    Miso Glazed Salmon:

    1. Combine garlic, ginger, honey, miso paste and soy sauce in a bowl.
    2. Place salmon fillets into a large zip lock bag and then pour marinade over.
    3. Marinate for a minimum of 1 hour, but preferably overnight, giving you time to make your skin shards.
    4. Recipe by the talented Huon Valley local Naomi Sherman from Bluerust Images.
    5. Pre-heat oven to 180°C
    6. Line a baking tray with baking paper
    7. Heat a small amount of oil in a pan and sear each salmon fillet to form a blackened crust.
    8. Place fillets onto baking tray, seared side up and bake for about 15 minutes, basting once or twice in between.
    9. Serve with forbidden (black) rice, cooked as per package directions.

    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/miso-glazed-huon-salmon-forbidden-rice-skin-shards/