When Leon first talked about doing this thing, a weeks food, I said, yeah sure, no problem.
I thought it would be one of his weekly Sunday night blogs, but, no...not Leon's way.
Anyhow, this is it, for better or worse.
Felt like red meat tonight. So lamb back-straps. They are the loin without the bone. Pretty expensive, but hey...no huge meat eating kids here at the moment. Oh....so sad to tell the truth. One is in Berlin, one is in Goa, India. Still, eating here is cheap right now!
The lamb was marinated for about 20 minutes in rosemary leaves, garlic, honey, salt and red wine.
Dried it off. Heated a pan till smoking then put the lamb in. Two minutes each side, then added marinade, cooked till liquid reduced by about half - then off heat, lid on and rest it for ten minutes. Pink and good. That's why the full description. Tell me if it's too much. I know it's not a cooking blog.
Served on a cauliflower puree (anyone want the recipe let me know:) ) crispy potatoes and sauteed brussel sprouts. (Leon's favs)
Don't often do dessert during the week, but I saw an interesting way to serve poached pears and thought I would have a play before I inflicted it on guests.
Nice, but next time will be heaps better in presentation.
Hey Nadage are you there?! This one's for you. Please note the "caramelised" edge to the tart. It caramelised more than I expected while I was somewhere else, doing something else. As you do, if you are human.
Anyhow, that's Tuesday done and dusted.
Its me here now - Leon, remember me. Gosh, I think she's taking over now. Melbourne our Home looks like becoming Sue's cooking blog if I'm not careful. Do me a favour - let your readers know about Sue's cooking prowess, it might encourage her to do more.
So who's a proud husband then?
We are out tomorrow night at a family Italian restaurant down the road a piece so we'll give you a review but I know I'll be sadly disappointed not eating at home.