Tag-Archive for » Mezzaluna Boards «
Ingredients
1 (6 ounce) Can tuna in water, drained
1 1/2 Tablespoons low sodium soy sauce
2 Eggs, beaten
1/4 Teaspoon pepper (or more to taste)
1/2 Small white onion, minced
1 Cup panko
2 Tablespoons melted butter
1/2 Cup mayonnaise
1/4 Teaspoon garlic powder
1/4 Teaspoon lemon pepper
1 Tablespoon lemon juice
2 Dashes Tabasco sauce
2 Tablespoons sesame oil
Method
1. Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
2. Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
3. In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
4. Place dipping sauce in a sandwich size Ziplock baggie.
5. Heat oil in large pan.
6. Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
7. When browned on each side, remove and place on a paper towel to drain off excess oil.
8. Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.
I served ours over a salad for a yummy dinner but they would also be a great lunch time meal.
All photos taken by me unless otherwise stated.
Ingredients
4-5lbs Leg of lamb
4-5 Tablespoons red currant jelly
3 Tablespoons honey
2 Tablespoons Dijon mustard
2-4 Garlic cloves, peeled and crushed or 3 teaspoons garlic powder
Salt
Black pepper
Method
1. If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
2. Put 2 tablespoons water into the crock-pot and place the lamb inside.
3. Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
4. Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
5. Cook on high for at least 6 hours and up to 8 hours – YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings – it falls off the bone and is moist and tender.
6. About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
7. Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half – you now have the most wonderful gravy or sauce to serve alongside the lamb!
8. Take the lamb out and allow to “rest” for about 10-15 minutes before carving and falling in love!
I served ours with roasted potatoes, stuffing balls, roast onion, corn on the cob, yorkshire puddings and broccoli and cauliflower cheese for a scrummy Sunday roast dinner.
All photos taken by me unless otherwise stated.