“Lamb with rosemary and port” from “Kitchen”. With added goldfish.

Tom: Well, this treated lamb as if it was steak. Lamb fillets, cooked in a really hot pan, which is then deglazed with butter and port. It was great. Small but perfectly formed.

Kirstin: Yup. I would definitely make that again. It was very easy and very yummy. I don’t even really like lamb, apart from roast lamb. But I liked that.

Tom: Apart from whipping up that salad, it didn’t look as though you had to prepare anything, really.

Kirstin: No, I didn’t have to prepare anything. It was great. It used staples. Nothing unusual. Stuff we’ve got in the cupboards.

Tom: So it’s a good meal to throw together when you’ve had a hard day, going to the J+ launch and then to the pet shop three times…

Kirstin: To save our dying goldfish. How much have I spent on that fish to save it? I should have got a new fish. But the fish Nazis in the pet shop wouldn’t let me.

Tom: Poor old, R2-D2. I hope the antibiotics do their thing.

Kirstin: Do you know what he wants to call the new fish? R2-D2. The same as the other one.

Tom: I think that’s a good idea.

Kirstin: It was a good name the first time around. And you never know, R2 might pull through.

Tom: But if doesn’t, we won’t have to learn a new name.

“Lamb with rosemary and port” from “Kitchen”. With added goldfish.

One thought on ““Lamb with rosemary and port” from “Kitchen”. With added goldfish.

  1. Judy Hendershott says:

    Following on from your latest review of a risotto recipe, may I suggest a revisit of the first River Cafe Cookbook? Last night, having some leftover fish stock (from the Moro recipe for hake Bilbao-style – memories of divine lunches at Irunya!), I used the remainder to make RCC’s risotto nero. I happened also to have some sachets of cuttlefish ink, saved from a trip to Venice, and the result was absolutely delicious! Served it with another ‘black’ dish, braised cavalo nero, also from RCC, which went beautifully with it. Both the first Moro and River Cafe Cookbook have great ideas in them, so are worth reviewing for old time’s sake. From an “old-timer”…

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