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Moroccan flavoured Lamb Ribs

Moroccan flavoured Lamb Ribs

Moroccan-Flavoured Lamb Ribs. These sticky, fragrant lamb ribs are finger-licking good. Great for when you need to feed a hungry mob in a hurry. Serve with a fresh couscous salad.

By Dixie Elliott

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Air fryer crème brûlée

Air fryer crème brûlée

INGREDIENTS

  • 5 egg yolks
  • 50 g caster sugar
  • 1 packet cooking cream 500ml
  • 80 ml milk
  • 1 vanilla pod or 1 tsp vanilla extract
  • 2-3 tbsp sugar

INSTRUCTIONS

  • Place cream and milk in a saucepan. Split the vanilla bean in half and scrape the seeds. Add them to the milk mixture along with the bean.
  • Put the egg yolks and sugar in a mixing bowl and whisk for 1 min or until pale in colour.
  • Heat the cream mixture on a medium heat stirring until you it starts to boil.
  • Pour the cream mixture into the beaten egg yolks gradually while stirring with a whisk. Strain the mixture through a fine sieve.
  • Divide the mixture into the ramekins and cover each one firmly with tin foil. Make sure the foil cover stays on the ramekins during cooking. Cook for 15-18 minutes on Steam function of the Tefal Easy Fry Grill & Steam until the mixture is softly set. Cool completely, then refrigerate until firm.
  • Before serving, sprinkle the extra sugar evenly on top of each ramekins. Blowtorch until caramelised and leave a few minutes to set.
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Lemon-Garlic Vinaigrette

Lemon-Garlic Vinaigrette

Recipe adapted From Carolyn Malcoun

  • 5 tablespoons red wine vinegar

Combine olive oil, vinegar, lemon juice, mustard, garlic, salt and pepper in a jar with a tight-fitting lid. Shake until well blended.

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Basil Infused Olive Oil

 

Let the oil infuse for one week or more as It keeps tasting better with time.

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