buccaneer
somebody shut me the fark up.
A traditional meal here but with a recent twist.
I seasoned it using ingredients from the Middle East plus Greece, and southern European countries' flavours, hence the name Syrian Run.
The ingredients included cumin, sumac, fresh garlic, lemon, anchovies, paprika,oregano, sea salt and fresh pepper.
Cooked at 375 then finished at 425.
Spuds, purple sweet potato (my favourite) and onions and the killer punch was the pan juice gravy!
This week we get to enjoy fresh baked artisan bread(thanks chicagokp) and lamb with fried tomato relish cooked with balsamic and pomegranate!!
:dancer:
:yo:
I seasoned it using ingredients from the Middle East plus Greece, and southern European countries' flavours, hence the name Syrian Run.
The ingredients included cumin, sumac, fresh garlic, lemon, anchovies, paprika,oregano, sea salt and fresh pepper.
Cooked at 375 then finished at 425.
Spuds, purple sweet potato (my favourite) and onions and the killer punch was the pan juice gravy!
This week we get to enjoy fresh baked artisan bread(thanks chicagokp) and lamb with fried tomato relish cooked with balsamic and pomegranate!!
:dancer:
:yo:
