METHOD

Port Douglas & Mossman Gazette - - DINE OUT -

Mar­i­nate lamb chops in gar­lic, chilli, rose­mary & oil for 24 hours. To make salsa verde com­bine pars­ley, co­rian­der, mint & basil with capers, an­chovies, a hard boiled egg, salt n pep­per and ex­tra vir­gin olive oil. To make hom­mus com­bine chick­peas with gar­lic, lemon juice, greek yo­ghurt, tahini and salt n pep­per. To make pea mash quickly blanch peas for 45 sec­onds then place in ice bath

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