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Korean Lamb Chops
I made this the other night, again from a zaar member it was a wonderful marinade. I had lamb racks, which I browned on the meat side and then finished off in the oven. I basted several times while cooking then sliced into individual chops. You will notice from the photo I slightly overcooked my lamb, as I was waiting for my hubby to get off the phone and I was trying to keep the lamb warm, but thanks to the marinade and basting it came out tender and was not tough. If you would like to read more reviews on this please click here.
                                                                                                                                                                          I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.

Ingredients

8 Lamb chops
1 Tablespoon rice vinegar
1/3 Cup tahini
2 Tablespoons chili paste
2 Tablespoons sesame oil
1/4 Cup soy sauce
2 Tablespoons sugar
1 Tablespoon honey
2 Cloves garlic , crushed
3 Tablespoons water

Method

1. Mix together all the ingredients and pour over lamb chops.

2. Marinate 4 hours or overnight.

3. Heat oven to 375.

4. Remove chops from marinade.

5. In a large ovenproof skillet brown chops 5 minutes per side.

6. Place in oven for 5-10 minutes, serve.

All photos taken by me unless otherwise stated.

Chicken Curry
I usually make this recipe with beef but when I went to the store the other day they were completely out of rump steak and only had expensive cuts of meat, so I bought chicken and it tasted fine, but feel free to do this with beef as that is the way I usually make it and it tastes great. I just refused to pay those prices for beef when I was only doing a curry.
                                                                                                                                                                     I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.

Ingredients

Olive oil
1KG Chicken, chopped into cubes
2 Medium onions, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Tablespoons soy sauce
2 Tablespoons dry white wine
3/4 Teaspoon turmeric
4 Cardamon pod’s bruised (using a flat knife, press down on pod, with palm of hand, until pod splits.)
3 Teaspoons curry powder
2 Teaspoons vindaloo paste (I did quite generous teaspoons.)
11/2 Cups water
3-5 Tablespoons sweet mango chutney (I say 3-5 depending on personal taste as to whether you prefer more sweet or more spicy.)
1 Teaspoon chicken stock
2 Teaspoons cornflour

Method

1. Heat some Olive oil in a large pan, add onions and garlic, cook until onion softens.

2. Add meat and cook a couple Min’s more, turning chicken pieces.

3. Add the rest of the ingredients except the cornflour, bring mixture to a boil, turn down the heat and simmer, covered about 45 min’s, stirring occasionally. (If making with beef simmer 11/4-11/2 hours or until steak is tender.)

4. Remove cover, add a little water to the cornflour, pour into sauce and continue to cook until mixture boils and thickens.

I served mine with mint yogurt, I used 150g natural yogurt mixed with 11/2 teaspoons mint sauce. I don’t usually make the yogurt when serving with beef but I am sure it would go.

I also served this over bean sprouts to make it lower carb, I know this works with chicken, am not sure how it would go with beef as I have always served it with rice.

All photos taken by me unless otherwise stated.