Sizzled Lamb Chops

A delicious and quick lamb dish for two persons.

What you need

• 1/2 kg 2 cm-thick lamb chops (about 1 pounds), fat parts roughly trimmed
• Salt and freshly ground pepper
• Pinch of dried thyme
• 2 tablespoons extra-virgin olive oil
• 5 small garlic cloves, halved
• 2 tablespoons water
• 1 tablespoons fresh lemon juice
• 1 tablespoons minced parsley
• Pinch of crushed red pepper
  

How to prepare it

1. Season the lamb with salt and pepper and sprinkle lightly with thyme. 
2. Heat the olive oil in a large pan until hot. 
3. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. 
4. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. 
5. Transfer the chops to plates, leaving the garlic in the pan.
6. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, deglaze the pan, until sizzling for about 1 minute. 
7. Pour the garlic and pan sauce over the lamb chops.
8. Serve immediately.

Chicken cabbage rolls

This is a great snack for a picknick.

What you need:

• 1 chinese cabbage
  
• 500 gr chicken breast
• 2 eggs
• 2 leaves of kaffir lime leaves
• 2 red chillies
• 2 tbsp Thai fish sauce
• 100 gr peanuts
• 2 dried chinese wood ear mushrooms - sliced (optional)

How to prepare it:

1. Soak the cabbage leaves for 2 minutes in boiling hot water and rince them with cold water immediately.
2. Soak the wood ear mushrooms for 20 minutes in cold water.
3. Cut the chicken breasts in small pieces and grind them in a kitchen machine.
4. Cut the lime leaves very fine and add to the chicken.
5. Cut the red chillis in rings and add to the chicken
6. Add the eggs, fish sauce and peanuts and mix in the kitchen machine.
7. Put some foil on the table and put a blanched leave of the cabbage on the foil. Add some chicken on one side of the cabbage leave, add the wood ear mushrooms and roll the foil. Repeat untill the mixture is finished.
8. Take a ricestreamer with boiling hot water and add the rolls on the tray. Steaam the rolls for about 30 minutes.
9. Take the rolls from the pan and leave to cool down.
10. Release the rolls from the foil and cut in 2 cm pieces.
11. Fry them on a hot grill plate or on the barbecue for about 3 minutes.
12. Serve with sweet chilli sauce: ENJOY!

Jamaican stewed veal kidney

This is great Jamaican style cooking - a real treat. You have to use a hot pepper like the sweet tasting scotch bonnet. The hot taste will desolve by stewing a while, but the outstanding taste of the pepper will remain.

Kidney meat is not that popular in most parts of the western world, but it is rich in nutrients and proteins, it  contains omega 3 fatty acids. The meat is also known to contain anti-inflammatory properties and to be good for the heart.

What you need

• 1 veal kidney
• 1,5 medium onion (roughly chopped)
• few small carrots (roughly chopped)
• 1 tomato (roughly chopped)
• 1/2 scotch bonnet (chopped)
• 1/2 sweet pepper (chopped)
• thumbsize ginger (grated) 
• 1/4 tbsp majoran
• 1/4 tbsp thyme 
• 1 tbsp basil
• 1/4 tsp nutmeg
• 1/4 tsp pimento seeds
• 2 tbsp vinegar
• 1/4 cup olive oil
• 50 gr butter
• 2 cups of water
• 1 tbsp salt 
• 1 tbsp parsley
• 1/4 cup ketchup

How to prepare it

1. For the kidney: remove the fat, cut in bitesize pieces and rinse with cold water.
2. Mix in the marinade for all ingredients except for olive oil, butter, water, salt parsley and ketchup.
3. Cover with foil and pu in the refrigerator.
4. After about one or two hours take out the kidneys and leave the marinade apart.
5. Heat the butter and olive oil and fry the kidneys in batches for a few minutes. Just to close the skin of the kidneys.
6. Take out the kindneys and fry the marinade, just translucent. Then add the kidneys again.
7. Add the water until the kidneys are just under water.
8. Add the parsly and salt.
9. Cover with a lit for 20 minutes and after you remove the lid, the cook until the sauce has thickened. If necessairy you can add a bit of flour to bind (just a teaspoon or so).
10. In the last few minutes add the ketchup and mix well.
11. We served it with mashed pototoes.