We’d had roast mutton a month ago for the first time, and really enjoyed it. The meat had a texture and flavour that I thought would work with a sweet glaze. We had some huckleberry syrup and jam … so voila, a quick sauce was concocted to make a delicious mutton leg with huckleberry glaze.
A great macaroni cheese, or mac ‘n’ cheese, is something we’ve been wanting to make for some time. There are some inspired recipes out there, we drew on some of those and added some of our own ideas into the mix. The result was an awesome butternut squash macaroni cheese.
Sometimes a Christmas gift can be forgotten. In this case, it was Indian spice and chutney, a gift from my wife … oops. On discovering it the pantry, I made Indian spiced chicken wings a go. It turned out to be a delicious combination, so I cooked it again with chicken thighs.
This could have been called “store cupboard” random curry, as it was concocted from stuff found in the pantry that needed eating. Throw in a bit of this and that, and hey presto, a delicious cheap-eats style chicken and sweet potato curry.
We’ve had roast leg of lamb … oh, so many times I couldn’t count. Mutton however, was something on the “not tried this” list. Armed with a good quality leg of mutton and some sage advice from a recipe book, I sailed into uncharted waters and roasted my first mutton joint. Delicious. I can safely say it won’t be the last.
The Cook's Digest 