Olive Magazine, April 2012: Collector's Edition: Special 100th Issue

  • Thai-style duck legs

    Thai-style duck legs (page 3)

    from Olive Magazine, April 2012: Collector's Edition: Special 100th Issue Olive Magazine, April 2012

    • Categories: Dressings & marinades; Quick / easy; Main course; Thai
    • Ingredients: duck legs; spring onions; coriander leaves; limes; lemongrass; groundnut oil; shallots; fresh ginger; fish sauce; ground cinnamon; ground coriander; turmeric; ground cumin; tamarind paste; garlic; red chillies
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  • Spiced butterflied lamb

    • Fiona on June 08, 2013

      This made a nice change from the garlic and rosemary I so often do for a leg of lamb. I toasted and ground the spices a bit before adding to the marinade, as I didn't want the whole seeds. After it was cooked I scraped some of the marinade off, as there was so much of it and I didn't want to overpower the taste of the meat. When not serving to teenage boys, I would leave it all on. Really tasty - helped that it was a beautiful piece of lean lamb. Served with small potatoes cooked with preserved lemons.

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  • Published Apr 01 2012
  • Format Magazine
  • Page Count 123
  • Language English
  • Countries United Kingdom