Hello!

I am back in sunny Spain after an amazing trip to the other side of the world! Our first port of call was Hong Kong an incredible culinary experience, they seem to eat every part of animal and fish and I as my chopstick skills are not great it was interesting to say the least! The tea house had to be the best experience, a place where they serve tea and Dim Sum on a big trolley loaded with baskets with all sorts of steamed delicacies, my face was a picture when I raced to the front to be presented with cockerals feet and some sort of intestine beautifully steamed! The poor lady was horrified I declined her offer and quickly retreated back to the kitchen and presented with little balls stuffed with meat and spices and the more traditional dim sum we know..... and how delicious they were, after an hour and a half of eating and providing entertainment for the locals we left very full and my goodness it was cheap!

Then onto Australia, a fantastic country where I ate the best meat pies I have ever tasted and fell in love with Moreton Bugs a giant cray fish type tail juicy and sweet. I even tried kangaroo but felt awful the next day when I came face to face with his cousin!! Oh those lovely cute eyes! So I wont be doing that again.!! The food in Oz was all lovely,simple well cooked food and some very different fish to try. After Oz we travelled to new Zealand and was lucky enough to book a table at Logan Brownes voted the best restaurant in New Zealand and my goodness it was fab! particularly smoked eel with a horseradish pannacotta, one to try at home. New Zealand is stunning and I loved the way the locals catch, hunt and shoot then go home and smoke and cook in all sorts of homemade contraptions.

I am now back continuing my adventure in Spain, and have been busy cooking for private households, our new venture as home cooks has really taken off and I am loving it all ! Here is my website www.thehomecookingco.uk if any of you need a cook whilst out in Spain.

This lamb recipe is great I often cook this one at home, it is simple and tasty, just make sure you rest the meat before carving.

Thanks for all you comments and enjoy!

Camelia x

BRING OUT THE BARBIE!

With Father’s Day this month and hopefully some sunshine, June is a good month for get togethers and relaxed entertaining. This recipe is a great way to barbecue a leg of lamb, just ask your butcher to butterfly it - which means taking the bone out and opening up the meat, this decreases cooking time and makes carving easy. The maple syrup is a perfect partner for the lamb and won’t fail to impress your guests. Keep it simple, serve with new potatoes tossed in minted butter, a mixed leaf salad dressed with olive oil and lemon juice and perhaps some cherry tomatoes roasted on the vine. It’s important to rest the lamb for 10 minutes before carving, this gives the meat a chance to absorb all the juices and flavours. So fire up the barbie and get cooking!

Barbecued Maple Syrup Lamb

Ingredients

Leg of lamb butterflied approx 2.5 kg will feed 6 to 8 people
2 cloves garlic cut into thin slivers
2 sprigs fresh rosemary
Salt and pepper

For the marinade
100 ml olive oil
75 ml ml sweet sherry
2 tblspns maple syrup {Plus extra to brush on}
1 tblspn balsamic vinegar
Juice of 1 lemon

Method

1. Make small incisions all over the lamb with a sharp knife.
2. Poke a sliver of garlic then a small sprig of rosemary into the holes.
3. Mix together the marinade ingredients
4. Place lamb into a shallow container season all over and cover with the marinade ensuring the meat is well covered. Cover with cling film and place in the fridge for a minimum of two hours or overnight for more flavour, turning occasionally.
5. When ready to cook bring the lamb back to room temperature and get the the barbie nice and hot.
6. Place on the hottest part for 3-4 mins each side to sear the meat, then move slightly away to cook more slowly basting with the marinade and turning frequently.Cook for approx 35 to 45 mins for pink, longer if you want it more well done. About 10 mins before the end start to brush with the extra maple syrup, the meat will go quite dark and will start to char, this all adds to the flavour.
7. Allow the meat to rest for 10-15 mins so if a little underdone don ‘t worry as it will continue to cook while resting. Ideally the outside will be charred and the inside pink.
8. Carve into thin slices and pour over any juices.

If you want to roast some vine tomatoes simply crush a garlic clove with some salt and mix with olive oil, toss the tomatoes leaving on the vine, and either cook in a hot oven or put on the bbq until they start to blister.