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Colonial goose is a preparation of roast leg of lamb or mutton [1] popular as a dish in New Zealand until the last quarter of the 20th century. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old country the pioneers were very inventive.
Apricot Glazed Lamb Chops with Pistachio and Sumac; Grilled Bread Salad with Peppers and Tomatoes; Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons; Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus
Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as peppercorns, juniper berries, cloves, nutmeg, and bay leaves and less commonly coriander, mustard seed, cinnamon, mace, ginger, and thyme. [3] [15] [16] The marinade may also include vegetables such as onions, celery, and ...
1. Score the fat caps on the racks of lamb and season on all sides with salt and pepper. 2. Preheat the oven to 425°F. 3. Place a rack of lamb fat cap side down in a large cast-iron frying pan ...
Laidlaw's recipe for slow-cooked braised brisket includes garlic, onion, dry red wine, carrot, and chicken or beef stock, with a chimichurri sauce. ... "Leg of lamb is so good as it breaks down in ...
[1] [6] The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. [citation needed] This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices. It ...
Thanks to its powerful structure, Saint-Estèphe is a match for red meats such as roast rib of beef [9] or agneau de Pauillac à la cuisson de sept heures [10] (local Pauillac lamb cooked for seven hours according to a traditional recipe) or, once it has aged, for a truffle sauce or for furred game meats cooked in a marinade or when aged, with ...
This recipe calls for quick-pickling red onion, shredded carrots, and chopped pickles while the pasta cooks so you get nicely tart and crunchy elements in every bite. Get the Tuna Macaroni Salad ...