#Lamb Chops Marinated

[emilyaverry]

Lamb Chops | Buy Lamb Online | Meat Shop Drop

You can simply Buy Lamb Online or use our Lamb chops marinated to prepare some good food instantly without much effort. It is the best advantage of our marinated items that you can make some dishes directly from the frozen, marinated meat pack.

[literary-vandal]

"A virtuous man's honesty exists only in proportion to the pyre upon which he atones for it."

— Lamb Chop

[hardcollectionzombie]

Indulge in the rich flavors of mint yogurt marinated grilled lamb chops paired with a light and fragrant quinoa pilaf. This recipe combines the tenderness of grilled lamb with the wholesome goodness of quinoa, offering a well-rounded and satisfying dining experience.

[jinwoosbabyboo]

Onychinus Personal Chef II

ꩇׁׅ݊ You became Sylus' personal chef based off of pure chance. He's picky, he's annoying and he is just so damn fine. ꩇׁׅ݊ fem!reader, sylus x personal-chef!reader pt 2 of a 4 part series ꩇׁׅ݊ pt. 1 .... ꩇׁׅ݊ pt. 3 .... ꩇׁׅ݊ pt.4

Your Client Sylus who has Mephisto deliver you menus of what he wants to eat.

Your Client Sylus who always finds a way to hang out in the kitchen while you’re prepping/cooking and give you unsolicited advice “You should sear that side a little longer” “You should let the trained chef do her job”

Your Client Sylus who has you ‘taste’ his food with him because he just wants to make sure you eat and he secretly enjoys feeding you "Why do you always have me take the first bite?" "Just making sure you didn't poison it" "Why would I- okay princess"

Your Client Sylus who purposely gives you complicated orders so that he can listen to the recordings of you complaining to Mephisto. “Who eats smothered lamb chops as a snack? Does he realize I have to marinate these for a day for them to be perfect? He's getting two hours and he can get over it should've requested these for tomorrow” “I don’t get paid enough for this … well I do actually … more than enough … but I’m gonna complain anyway” He also finds himself listening to your singing and humming while you cook “Your talents were being wasted miss chef” He mumbled to himself with a smirk

Your Client Sylus who teases you when you can’t reach something in his kitchen that was built specifically for his height and wingspan “Would you like some help?” “No I want a damn … I mean I would like a step stool so I don’t have to keep calling you and the boys for help” “If it’s you I don’t mind helping”

Your Client Sylus who acts like he’s annoyed when you make him help with prep while he’s loitering in the kitchen “Are you telling me what to do?” “Do you want to eat tonight?” Luke and Kieran snicker in the background and instantly go quiet when Sylus shoots them a glare.

Your Client Sylus who hates when you call yourself Onychinus' Personal Chef and is very vocal about it. "You're my personal chef" "I also cook for the twins" "I'm your boss sweetie" "My boss who is the leader of Onychinus"

Your Client Sylus who you end up bickering with like an old married couple after only six months of working for him. You love the days when he doesn’t give you a menu and you get to cook whatever you want “Sylus do you want to eat lunch?” “What are my options chef?” “Yes or fucking no” “……Yes” Who’s really in charge here? It’s always been you.

Your Client Sylus who becomes more forward with his flirting when you aren’t catching his hints. He wants you to be honest with yourself and give in to him yet you continue to keep him at an arms length. You convince yourself that he’s just a calculated man who wants some kind of excitement in his life. He just enjoys the games. At least that’s what you tell yourself.

ꩇׁׅ݊ taglist ; @mangooes @mourning-into-dancing

[petermorwood]

More food and cooking of the Middle Kingdoms, though in this instance with photos only since the recipe hasn't yet been written up.

It's Lamb in Sour Blackberry Sauce, from "The Door Into Sunset", and this form involves lamb chops, both marinated and not, a sauce made from the marinade, and (since the Middle Kingdoms have no PO-TAY-TOES) a simple accompaniment of Arlene Roasted Root Vegetables, in this case parsnips.

The marinade is made from blackberries macerated in balsamic vinegar (red wine vinegar is another possibility, but we - and to our surprise the shop - were both out of it) and, for a bit more fruity complexity, some Kriek, a Belgian lambic beer brewed with sour cherries.

This was the drinking accompaniment as well. It's a very attractive colour, and its dry finish contrasted well with the lamb.

*****

Step one, take a bowl, add some of the beer and the macerating vinegar, then the chops.

Step two, add a layer of the macerated berries.

Step three, top off with the rest of the beer...

...then cover with clingfilm and put into the fridge.

We left ours for 72 hours, and here's the contrast between unmarinated chops and marinated ones.

That berry is to mark which was which, but it's really not needed. :->

*****

Sauce was made by reducing the marinade by about 50%, with some of the berries mashed into it and others left whole, then thickened with arrowroot.

Why not cornflour?

Fiction-wise, DD has decided that the Middle Kingdoms lack maize as well as potatoes, so there'll be no cornflour, sweetcorn or polenta;

Food-wise, arrowroot thickening keeps a sauce smooth and fluid rather than turning semi-solid or even solid when cold, because we were already thinking about other ways to eat this than over whole chops on a plate.

For example I got a couple of fondue forks and tried toasting some of the fatter bits of chop, then dipping them in the sauce.

It worked very well - understatement! - even with that little Instant BBQ tray. Barbecuing works wonderfully. We've also tried flash-frying, whose result different but just as good, for the last couple of chops we'll try grilling (US broiling) to see how that turns out.

*****

As for "does the sauce look and mouthfeel good when cold?", yes it does. We used it as a dip when finishing the leftovers later that night. The last couple of cooked chops were cut into pieces matching the parsnips, like the ones toasted on the BBQ, then everything was seared / re-crisped under the grill for a few minutes and eaten as finger-food.

There are no photos, because by the time either of us thought of a camera, there wasn't enough left to bother with - which by itself says how good this was!

*****

Also, instead of fingers, we used eating-picks.

If a diplomatic envoy is having a working snack while busy with documents, saucy-greasy fingerprint reminders of that snack on the documents will impress nobody.

And if diplomacy is a bit on edge, then no matter how much they really eat, the envoy can always tell superiors back home how they expressed silent disapproval by merely picking at their food.

It'll fool nobody, of course, especially if that diplomat is known to enjoy the pleasures of the table, but token gestures are what this sort of diplomacy is all about.

:->

[marhor9879]

Lamb Neck Roast with Rough-cut Chermoula

Ingredients:

60 g Beef dripping, ghee, schmalz, melted or olive oil

1 tbsp Each sweet and smoked paprika

4 slice / 1.5 kg Lamb necks

1-1.2 kg Mixed vegetables (I used 1 large carrot, diced, 800 g cherry tomatoes halved, 1 medium onion, peeled and cut into large pieces, 5 celery ribs, sliced)

2 Large garlic bulbs, outer skin removed

Sea salt and freshly milled black pepper

Flat bread, to serve

Lemon wedges, to serve

2 Garlic cloves, peeled and crushed

1 tsp Salt flakes

30 g Each flat-leaf parsley and coriander, leaves and stalks

1 Long red chilli pepper, chopped

2 tbs Extra virgin olive oil

Finely grated zest and juice of 1 large lemon

1/2 tsp Each ground cumin, ground coriander and sweet paprika, toasted

Instructions:

Place melted beef dripping or oil and both paprikas in a large bowl and season well. Add lamb necks and turn to coat all over, then use your hands to massage mixture in. Cover and chill for up to 2 days to marinate.

Preheat oven to 220C/430F. Place chopped carrots, celeries, cherry tomatoes, and garlic in a large, deep roasting pan. Season well, then place marinated lamb necks on top and spoon over any remaining marinade.

Roast lamb necks, turning once, for 30 minutes to brown and crisp up. Remove pan from oven. Cover with a lid or a large piece of baking paper, then cover with doubled pieces of foil to secure tightly. Reduce oven to 180C/350F. Roast until fall-off-the-bone fork-tender, about 3 hours.

Meanwhile prepre the chermoula. Use a knife to mash garlic and salt flakes together on a chopping board until a smooth paste forms. Place in a medium serving bowl. Roughly chop parsley, coriander and chilli together on same board until well combined, scraping up any leftover garlic salt mixture remaining on board. Add to bowl, then stir in olive oil, lemon zest and juice, and spices until well combined. Taste and season well.

Spoon the vegetable mixture onto a serving platter, then top with the lamb necks. Spoon over some of the rough-cut chermoula, and serve with extra chermoula, flat bread and lemon wedges.

[wereldgerechten]

Authentic Turkish Shawarma

This typical Turkish street food is bursting with flavour and is served on a Pide (Turkish bread) with garlic sauce and sometimes also with tomato sauce.

Ingredients for the Shawarma:

800 grams of lamb

1 bunch of spring onions

1 red bell pepper

1 green bell pepper

Ingredients for the Shawarma spices:

2 teaspoons of cumin powder

2 teaspoons of freshly ground black pepper from the mill

2 teaspoons of paprika powder

2 teaspoons of garlic powder

2 teaspoons of ginger powder

2 teaspoons of coriander powder

1 teaspoon of freshly ground sea salt from the mill

1 teaspoon of cinnamon powder

1 teaspoon of turmeric

1 teaspoon of cayenne pepper

1 teaspoon of ground cloves

Preparation:

Step 1:

Cut the spring onions into rings. Cut the bell peppers into thin strips.

Step 2:

Put the cumin, black pepper, paprika powder, garlic powder, ginger powder, coriander, sea salt, cinnamon, turmeric, cloves and cayenne pepper in a bowl and mix well with a whisk.

Step 3:

Mix the Shawarma spices, spring onion and bell pepper well through the meat and leave it covered with cling film in the refrigerator for about 4 hours so that all the flavors of the spice mix can be absorbed by the meat.

Step 4:

Put the meat in a large wok without oil or butter and fry it in its own fat that is released.

Step 5:

Cut a Pide (Turkish bread) in half and toast it in a dry frying pan or cut a pita bread in half and heat it in a toaster. Then top it with raw endive, Shawarma, garlic sauce or tomato sauce, cucumber slices and tomato slices.

Serve it with Garlic Sauce, Tomato Sauce and Pickeld Jalapeno Peppers from the Sera brand.

NOTE:

You can also replace the lamb with pork.

Authentic Turkish Garlic sauce

Ingredients:

250 ml mayonnaise

1 bulb of garlic

2 tablespoons of dried parsley

Preparation:

Put the mayonnaise in a bowl. Peel and squeeze the garlic over the mayonnaise and stir well. Stir in the parsley. Cover the bowl with cling film and let it season in the refrigerator for 24 hours.

Serve the Garlic Sauce with Shawarma.

Authentic Turkish Tomato sauce

Ingredients:

160 grams of tomato ketchup

1 tomato

1 onion

1 teaspoon of Sambal Oelek

Preparation:

Peel and finely chop the onion. Cut the tomato in half and remove the seeds with a teaspoon, then cut the tomato into very small pieces. Put the onion, tomato, tomato ketchup and Sambal Oelek in a bowl and stir well. Cover with cling film and let it marinate in the refrigerator for 24 hours.

Serve the Tomato Sauce with Shawarma.

[askwhatsforlunch]

Chilli and Manuka Honey Lamb Chops

These mouth-watering Chilli and Manuka Honey Lamb Chops make a beautiful and delicious lunch on a warm and sunny Sunday! Have a good one!

Ingredients (serves 2):

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried marjoram

1/4 teaspoon ground hot chilli

1/4 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1 heaped teaspoon pure raw Manuka Honey

1 1/2 tablespoon canola oil

2 beautiful (180-gram/6.35-ounce) lamb shoulder chops

In a large, shallow plate, combine dried thyme, dried sage, dried marjoram, ground chilli, salt and black pepper. Give a good stir, to mix.

Add Manuka Honey and canola oil, whisking well, until well-blended.

Add lamb chops to the plate, and thoroughly coat them and rub them in the marinade.

Place in the refrigerator, and allow to marinate, at least one hour (but the longer, the better!)

Heat canola oil in a large frying pan over medium-high heat. Once hot, add marinated lamb chops, and cook them, about 5 minutes on each side, turning them and glazing them with leftover marinade often, until well-grilled.

Serve Chilli and Manuka Honey Lamb Chops hot, with Lime and Manuka Honey Mint Sauce and Lemon and Mint Creamed Cucumbers, and a full-bodied red like a Waiheke Island Pinot Noir.

[angelkin-food-cake]

Minted Lamb Leg

¼ cup olive oil

⅓ cup malt vinegar

2 Tbsp. brown sugar

1 bunch round mint, leaves picked and chopped

3.31 lb. lamb leg, bone in

sea salt and cracked black pepper

2 bunches green asparagus, trimmed and blanched

2 bunches white asparagus, trimmed and blanched

Mint Sauce:

⅓ cup malt vinegar

2 Tbsp. brown sugar

1 bunch spear mint, leaves picked and chopped

To make the mint sauce, place the vinegar, sugar and mint in a bowl and stir to combine. Set aside.

Place the oil, vinegar, sugar and mint in a bowl and stir to combine. Place the lamb in a large baking dish. Score with a sharp knife and sprinkle with salt and pepper. Pour over the oil mixture, cover and refrigerate for 1 hour to marinate. Preheat oven to 200°C (390°F). Roast the lamb for 45 minutes for medium-rare or until cooked to your liking. Serve with the asparagus and mint sauce.

[nityarawal]

8/28/23

Morning Songs

Yesterday's Boytoy

(The Handler)

Mahalo My Lord- Trinity

Why'd You Have

To Defend

Your Baby Boy-Toy

Redheads

Why'd You Have To

Defend

Yesterday's Boytoys

Why'd Your Octopus

Dreads

Wrap

Around All The 

Boys Necks

If You Don't Like

What They Say

Filmed By Cellular

Towers

You Pull The Ropes

Tighter

Go Mamma Go

Whistleblow 

I Said

Tell The Truth

Don't Appease

The Attys

With A Happy Ending

For What

They Do

It's Probate Fraud

Real Estate Law

Exploited

Tenants Rights

Destroyed 

By Murderers

Yeah We Know

What We're Talking 

About

Discrimination

Racism

Smear 

Campaigns

From Little

Handlers

Drunk Fools

Putting Out Their Hands

We're The Bribes

Good

At Idyology

From Stirling Bros

Did Atty Bill Whitman

Assure You

He Was A Good

Attorney

Muir Brokers And Sons Begged

Him To Help

My Kids

And I

Michael Villanueva

After Neighbors

Militia Murder

On Country Club

You Witnessed

However We'd 

Rather

He Don't 

Go To Ukraine

And Adopt Baes

From Surrogates

Down On Their

Luck

Raped By Government

His Allies

He'd Rather Go To

UKraine

With PDs

Pick Up Some Baes

A Babies

Anonymous Factory

For Sterile

Invitro Gay Attys

No Harm Done

You Say

Then You Won't 

Mind My Song

My Words

My Pen

My Metaphysical Sword

For Children

My Disclosure

It's Only Weapon

I Have

Are The Boytoys

Afraid Of The Cougars

Songs

Militia Beg

Don't Tweet

OK My Little

Nazi Lambs

Proud Boys

Uh Huh

I Won't 

I'll X You See

Call Me A Snitch

Drunk Snarling

Civil War Activist

Hello Angels

Always 

Wanted Our Royal

Heads

Some Piece

Of The Princesses Pie

Harley Davidson

Guys

Stalking Bob Bernard's

My Dad's BFF

Business Partner

They Ate A Chunk

Or Two

Attempted Murder

With Real Estate

Attys Too

So I'm Pretty 

Sure

I Got Boundaries

From The Snakes

Of Sandiego

Iowa Judges

Pedophiles

Roxanne De Palma

Idy Poser Yoginis

I Got Boundaries

Josh Radnor Said

He Had Boundaries Too

When He Saw My

X

Trying To Pimp

Me Out

We Got Boundaries

Civil Activists

Sometimes

You Work For Free

On Commission

For Civil

Harmony

We Got Boundaries

Singers

Luits

Bards

Pure Souls 

Conduits

Muses

We Got Boundaries

Mamma

Prudent Boundaries

We Got Boundaries

Prudence

Mia 

Mitra

Mary 

And I

On Dear Prudence's

Anniversary

Song Date

Always Did

Appreciate

A Little Faith

For The Breeders

Who Made Einstein

Rockstars

Scientists

Beauties

Models

Appreciate

A Little Faith

For Community

Schools 

Like Montessori

Founded

By Moi

Helping Real Estate

Mas

Sold Out By

Fundamentalist Pasteurs

Priests

Village Farm School

Divorcees

Defense

Bribes

Sold Out By

Courts

Attacked

Our Idy Encinitas Families

We Appreciate

Innovation School

Just Not The

Julian Charter School

Hookers

Umbrella'ing It

Who Stole My Family

With Texas Marines

Massage

Hand Jobs

Posing As Moms'

Spreading Disease

In A Pandemic

Priests Selling Out Our 

Kids

To Scramble Under

Cellular Towers

Didn't Appreciate 

Restraining Orders

From My Beach Homes

Encinitasbeachhome.com 

HomeSmart Realty

Compound

Nardo

Didn't Appreciate

Lawyers Beatings

At Clark- Viviano Law 

In The Night

Or Ticks Planted

On Me

And My Rockstars

Nearly OD'd

On Lithium

Planted Handlers

We Want To

Know Price

What Does

Sammy June Get Paid

On #FreeBritney Heads

For Being

His Persian

Officers

Kite Runner

How Did Lou Taylor

Acquire

Another Victim

Call Justin Bieber's

Magistrate Judges

Charge Them For Treason

#FreeBritney 

Already Ordered

Lou Taylor

Tri-Star Prosecuted

We Want Her In 

A Cage

Not Brit's Dad

Dying

In Prison

Charge Lou Taylor

Tri-Star

Judges

Attys To Clerks

Presidents

Congressmen

Governors

Senators

DAs

Deputies Dicks

Even The Chopped

Off

Ones

Truncated

For The Defense

Team

Heshe

Whatever

Pronouns

This Kink

Maybe

Dykes

Of Court

Charge Them For

Treason

For They Tromped

On Trinity

And My

Gals At Chowchilla

Every Single One Of

Them

Says Nina's

"Been Waiting For

Eternity,"

She Jokes

Been Writing You

Governors

Gavin Newsom

Jerry Brown 

NASA

Sheriff Bianco

DA Senator And VP

Kamala Harris

DA Summer Stephan 

Deaf Ears

Pushing Defense Gay Man's

Pleas

We Wrote You

Now #TimesUp

3 Warnings

You've Had Dozens

3 Red Flags

No More Warnings

7 Years 

Of Holocaust

Mother Nature Is Screaming

PDs Inconsistencies

For Constipated

Gays

Army

Dr. Gardner

Method

Not Handing

Over

Another

Bae

Call It Rude

Tanny 

I'm Allergic To Your

Poly Crew

Seems I Need

Space

Another Tribe

To Tell Another 

Handler

At Every

20 Residences

Plus Camps

To Back Off

On Smear Campaign

Or They'll End Up

In A Defamation Trial

Crazy

Drugged

Stupid

Raped

Like Johnny The Pirate

As A Gypsy

Californian

Grew Up In The

Sierras

Born In Chicago

Schooled In Iowa

Writers Capital

Seems Your Attys

And Officers

Think I'm Chattel

Collateral

No

Not True

Never Was

Sacred Autonomy

My Dear

They Probed

My Who-Who

For Proud Boys

Like You

And Your Bros' Smears

And No

I Never Did

Drugs

Like Your Hookers Of Court

Trafficked

But Somehow

They Got Us

Mixed Up

They Got

18 Months

Of Free

Naked footage

Video

For Dark Web

Nothing Is Free

You Know That Now

For Perverted

Spin Dr's

Like Carmel Benson

Dykes

And 

Dr. Queresheri's

IEHP

Office

Dr's Discriminating

On Bribes

Riverside Healthcare 

Breaking Hippa Laws

Gossiping Nurses

Darlene

Drm Natalya

Therapists

Can't Get Pathology

Reports

Therapist Tima

Ivanova Bickers

Hiding Property Manager

Emily Pearson's Fentanyl Fairy

Murder

Double Agent Oath Keeper

Sheriff Coroner Bianco 

Ghosts Us

On Probate Cons

Mommy Haters

Somehow They Sold Me

And I Didn't Want

To Be Bought

So I Whistleblow

For Poppy

Since You're Not Present

Mamma

And Anjali

My Daughter's

Always A Nanny

An Auntie First

Praying DA

Gets Arrested Before

You Two

Because Once

A Relationship

Hurts

The Community

Broken

Because Boy Toy 

Goads

"Hit Me,"

It's Never A Secret

Filmed

By Sheriff Conspirates

Never A Hells Angel 

Plea

Gag Order

Because

Some Of Us Say

"No!"

Said "No!"

And Fought

For Autonomy

Long And Hard

For Our Civil

Activist Rights

You See

On Nitya X

Britney X

Civil Activists

Malcolm X

Anne Heche 

Didn't Make It

A Punch In The Gut

When They Cut

Her Oxygen

At 911

Con With Fentanyl

Probate Fraud

By Brokers

Naya Rivera

Didn't Make It

Drowned

By Divorce Court

Drugs

Handlers

My Glee Love

[maccas-strawbi-sundae]

Hey everyone, I just wanted to share what I cooked this morning! I've been eating really late/early since my partner began the nightshift as it's caused my insomnia to rear its head again. So, this was my dinner/breakfast as I didn't eat the night before as I wait for my partner to get home to eat (I start cooking normally half an hour or so before he gets home).

♥ It is honey rosemary kangaroo! 🦘🌿

♥ Kangaroo is eaten in Australia due to Kangaroos actually being considered pests and, it is sold in most supermarkets and at butchers too. It is not so much the norm however, a lot of people are unwilling to eat it, I used to be one of those people until I met my partner and he cooked it for me. I now actually eat it more than him! It is lean and both high in protein and iron.

♥ It is generally recommended to cook kangaroo medium rare as it can become very dry if overcooked due to its low fat content.

♥ My partners recommendation for cooking kangaroo is to cook it like lamb or, to cook it with strong flavours as it can be gamey in taste. I tend to like using more Asian flavours unless I am slow cooking it. I decided to change it this time and to share it with you guys! :)

------------------------------------------------------------------------------

🌿🦘 Recipe 🦘🌿

♥ I marinated it for most of yesterday just some dry rosemary (fresh would have probably been nicer), a squeeze of honey maybe 1tsp, 1 garlic clove chopped up roughly (it could be grated or crushed if preferred) and a bit of water. I placed it in a freezer bag, lightly massaged it, tied it off and then placed it on a bowl in the fridge.

♥ When I got it out I put the pan on high (I use a non-stick pan as I don't like to add oil or anything) and then slowly laid the kangaroo in the pan. They were two large steaks (they're more like hunks/chunks given how they are packaged, nothing like beef, never the same shape or size). I gave it five minutes on each side. I then let it rest shortly then attempted to slice it but, since I'm not allowed near knives alone currently (due to the APU stay) I had to try and shred it with a fork and butter knife which was not difficult due to it being tender! To finish I just tossed it with a light drizzle of kecap manis, not even a teaspoons worth.

♥ For my salad I am quite basic and I've always loved carrot and cucumber since I was young. I just ran a larger peeler down each and placed it. Before I ate it I poured a little bit of balsamic vinegar over the top as I love the way it tastes. I even got to place some in a bowl for lunch!

------------------------------------------------------------------------------I really liked this! There was a faint honey flavour alongside the rosemary and the kecap manis at the end lightly coated the meat giving it a nice rounded flavour overall. It is a very basic meal, protein and salad, sometimes due to how I feel about food I prefer something a bit on the simpler side.

I definitely feel that my three section plate is doing me some good when it comes to seeing portions more clearly, the only reason I didn't use it was because I wanted more cucumber!

[georgexoxoxo]

Captain Meat: Your Trusted Meat Shop in Langley for Quality and Service

If you’re searching for a reliable and high-quality meat shop in Langley, look no further than Captain Meat. Renowned for its dedication to freshness, variety, and exceptional customer service, Captain Meat has become a go-to destination for meat lovers in the Langley community. Here’s what makes this meat shop stand out from the rest.

Unparalleled Quality and Freshness

At Captain Meat, quality is the cornerstone of everything they do. From premium-grade beef and chicken to tender lamb and specialty meats, every product is carefully selected to meet the highest standards. Their commitment to freshness ensures that you’re getting meats that not only taste great but also contribute to healthier and more satisfying meals.

By partnering with trusted suppliers and local producers, Captain Meat ensures that every cut of meat you purchase is fresh, flavorful, and responsibly sourced. This focus on quality has earned them a reputation as one of the most trusted meat shops in Langley.

A Diverse Selection to Meet Your Needs

Captain Meat offers a wide variety of products to suit every taste and culinary requirement. Whether you’re planning a family dinner, hosting a barbecue, or trying out new recipes, their extensive selection has you covered. Here’s what you can find:

Premium Cuts: Choose from a range of high-quality cuts, including steaks, chops, and roasts, perfect for any occasion.

Marinated Meats: Save time and effort with their pre-marinated options, infused with delicious flavors and ready to cook.

Halal Meats: Captain Meat proudly offers a variety of Halal-certified products, catering to the diverse needs of the Langley community.

Specialty Products: From exotic meats to unique cuts, their specialty offerings add an extra layer of excitement to your meals.

Exceptional Customer Service

One of the key reasons why Captain Meat stands out is its commitment to providing top-notch customer service. The friendly and knowledgeable staff are always ready to assist you, whether it’s helping you select the perfect cut of meat, sharing cooking tips, or suggesting pairings for your meal. Their personalized approach ensures that every customer leaves satisfied and confident in their purchase.

Supporting the Local Community

Captain Meat takes pride in being an integral part of the Langley community. By sourcing products from local farmers and suppliers whenever possible, they not only deliver fresh and high-quality meats but also contribute to the local economy. Supporting this meat shop means supporting the hardworking producers in the region.

Convenient Shopping Options

In today’s fast-paced world, convenience matters. Captain Meat offers a seamless shopping experience both in-store and online. Their user-friendly website allows you to browse their selection and place orders from the comfort of your home. Whether you prefer picking up your order or having it delivered, they’ve got you covered.

Why Choose Captain Meat?

When it comes to finding a dependable meat shop in Langley, Captain Meat is a name you can trust. Their unwavering commitment to quality, variety, and customer satisfaction makes them a standout choice for meat lovers. From premium cuts and marinated options to exceptional service and community support, they go above and beyond to meet your needs.

Visit Captain Meat today at captainmeatshop.ca to experience the difference for yourself. Whether you’re a seasoned chef or a home cook, you’ll find everything you need to create delicious and memorable meals.

[zoffoods]

11 Best Non-Veg Dishes To Be Made With Non-Veg Spices

When you think of Indian spicy recipes, you probably think of non-vegetarian ones since India, and there are many lip-smacking non-veg dishes. When it comes to cooking Indian food, non-veg masalas are usually the most important part since they transform the meat into something delicious. If you are a non-veg lover, you must know about the dishes that are very tasty and easy to make.

11 Best Non Vegetarian Recipes With Zoff’s Non-Veg Spices

1. Spicy Chettinad Chicken

Chettinad being the most popular cuisine in India is highly relishing. Chettinad chicken cuisine uses various spices, which are used to flavour and accentuate the taste of food. Spicy Chettinad chicken is an easy and delicious recipe. Chicken is marinated with ginger, garlic paste, and various other spices like chilli powder, cumin, cinnamon and much more. Non-veg masala powder is the best addition to these spices to boost the taste of the Chettinad chicken. It is slowly cooked in the Indie Chettinad style. The spicy Chettinad chicken is juicy and delicious.

2. Nethili Fish fry

Nethili is the tastiest of the fish varieties. If you are a fish lover, then nethili fish fry will definitely be a highly relishable dish for you. It is highly crispy and lip-smacking. The nethili fish is marinated with the perfect condiments and then fried in a good- low flame. This turns golden brown on cooking, and this crispy nethili fish fry is a perfect side dish to have with any food.

3. Prawn Thokku

Prawn thokku is a flavourful prawn dish. Prawn is the apple of the eye when it comes to seafood and is a favourite dish of many. Prawn thokku is a very popular south Indian dish. It is a semi gravy dish. Prawn is mixed with the perfect spices that go along with it and has a very juicy taste. It has a mellow taste and will leave a long-lasting impression on the taste buds craving more and more.

4. Egg Bhurji

Egg bhurji is the easiest and yummiest non-veg dish that can be cooked. Egg, in general, is easy to cook. Egg bhurji is cooked with various flavourful masalas, coriander, and curry leaves. They are a good side dish for any dish, be it rice or chapati. Egg bhurji can be made quickly with minimal efforts. The best part about this dish is that it is high in protein and increase strength and health to various extents.

5. Lamb Chops

Lamb chops are very easy to make and also a rich non-veg dish. The lamb chops are grilled with perfect spices with the right amount of salt and spices that blend perfectly with the lamb chops. The lamb chop is first soaked in vinegar to prepare it for cooking at the right temperature and flame. This makes the dish mellow and soft for consumption.

6. Chicken Coriander Thokku

Coriander adds up a mellow and tangy taste to any dish, and chicken coriander is no exception.

Chicken coriander thokku is a semi-gravy dish. It is also used as a pickle for every dish and is lip-smacking. The non-veg curry masala will make a perfect chicken coriander thokku with the right punch of masala. Chicken coriander dish is an ideal blend of the coriander paste and chicken together and is easy to make.

7. Spicy Egg Curry

There is no better mix for rice than a spicy egg curry. Spicy egg curry can be cooked with the required amount of non-veg spices and condiments to enhance its taste. Spicy egg curry can be consumed with any dish like rice, dosa, chappatis, and parathas. Spicy egg curry is garnished with strands of coriander to give a punch to its taste.

8. Tandoori Prawns

Tandoori prawns are the best starter that you can have in non-vegetarian. Different types of non-veg masalas can add great flavours to non-veg starters. This seafood needs to be cooked with the right amount of temperature and the right amount of masala. This will make the tandoori prawns starter the best and can add great taste to it. Be it a starter with a soup or a quick bite, tandoori prawn will surely be a blessing to your taste buds.

9. Butter Chicken

Butter chicken is the famous north Indian dish, and no matter what, it will always be the favourite dish for many. The tangy and rich taste that butter chicken has is nothing but a treat to your tongue.

Adding the right amount of non-veg chicken curry masala can elevate the taste and make it a perfect dish to have with chapatis and parathas.

10. Fish Makhani

Fish makhani is the richest form of fish dish that you can have. Fish makhani is cooked with a perfect non-veg curry masala paste that can give the food a flavoursome taste. Fish makhani is creamy and yummy, and you will enjoy having this dish.

11. Murgh Dum Biryani

Who doesn’t love a soothing murgh biryani? Although it is comparatively time-consuming on the list of easy to cook dishes, it needs proper cooking efforts. But Murgh biryani is worth the hype and efforts. The non-veg dry spices powder and biryani masalas added to the murgh dum biryani makes it the best. With raita and brinjal curry, murgh dum biryani will surely be the best feast that one can throw.

These dishes are not only delicious but also very easy to cook. They are especially great for those who are just beginning to learn cooking. Cooking is an art, and the more you practise it, the better you will become at it. Do try this out with Zoff’s non-veg spices as they are the best and will boost the taste of your dish to a multitude of levels. Well, why wait? Go ahead and cook these dishes with the right spices of Zoff.

Frequently Asked Questions About Non-Veg Spices

What’s the key to using non-vegetarian spices in non-vegetarian dishes?

The key to using non-vegetarian spice powder effectively is to balance them to achieve the desired flavor profile. Experimenting with different spice combinations and quantities can help you create unique and delicious non-vegetarian dishes.

Can I adjust the spice level in these dishes to suit my preference?

Absolutely! You can easily adjust the level of spiciness in these dishes by controlling the amount of chili peppers or spicy spices used. Tailor the heat to your taste.

Can you provide a list of popular non-vegetarian spices?

Certainly! Some popular non-vegetarian spices include cumin, coriander, paprika, turmeric, ginger, garlic, cloves, cardamom, and cinnamon, among others.

[petermorwood]

Sunday lunch, or - since what with one thing and another we ate closer to dinnertime, it might be more of a Sunday dinch. :->

It was Moroccan-style braised lamb shanks, and it was really good; after 24 hours or marination and about three hours of slow cooking, the lamb was literally off-the-bone edge-of-the-fork tender.

Because the spicing was so complex (though NB like most North African dishes, not hot) we went for a simple accompaniment, plain couscous with a few strips of home-made preserved lemon to balance the deep, rich flavours.

I also included a dab of harissa with mine, and a couple of pickled chillis for zing.

Meat and recipe both came from Irish on-line source James Whelan.

I think this would work well in a slow-cooker.

BTW, on-line recipes like this can change with the seasons, so I'm adding it below the cut.

*****

For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.

Moroccan Style Braised Lamb Shanks – Printer Friendly Download

Ingredients

4 lamb shanks, well trimmed

1 tablesp. paprika

1 teasp. each ground coriander, cumin, cinnamon and turmeric

Sea salt and cracked black pepper

2 tablesp. olive oil

1 large onion, roughly chopped

2 garlic cloves, chopped

2½ cm piece peeled fresh root ginger, chopped

450ml chicken or lamb stock

2 x 400g cans chopped tomatoes

1 tablesp. clear honey

Squeeze of lemon juice

Serve with a bowl of couscous

Serves: 4

To Cook

Cooking Time: 2¾ hours

Preheat the oven to Gas Mark 3, 160ºC (325ºF).

Heat a large frying pan.

Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl.

Add the lamb shanks and using your hands rub in the spices.

Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks.

Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced.

Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks.

Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined.

Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone.

Add a squeeze of lemon juice and season to taste.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. 

[hiddengemsldn]

Kibele Restaurant: A Fusion of Tradition and Modern Turkish Cuisine

Located in the heart of Great Portland Street, London, Kibele Restaurant is a sophisticated dining destination that combines the rich flavors of Turkish cuisine with contemporary culinary artistry. Known for its extensive menu, elegant ambiance, and live entertainment, Kibele offers an unforgettable experience for food enthusiasts and culture lovers alike.

A Menu That Showcases Turkish Heritage

At Kibele, the menu is a celebration of authentic Turkish dishes, crafted with a modern twist. Each dish is prepared using the finest ingredients, ensuring vibrant flavors and exquisite presentation. Highlights include:

Signature Mezze: From creamy hummus and smoky baba ghanoush to crispy falafel and tender lamb kofta, the mezze selection is perfect for sharing.

Charcoal-Grilled Meats: Juicy lamb chops, flavorful Adana kebab, and marinated chicken shish are grilled to perfection over an open flame.

Seafood Specials: Enjoy fresh options like grilled sea bass, prawns, and calamari, infused with Mediterranean zest.

Vegetarian Delights: Dishes like stuffed aubergine and grilled halloumi cater to vegetarian palates with bold and satisfying flavors.

Drinks and Entertainment

Kibele takes the dining experience to the next level with its carefully curated drink menu and lively atmosphere.

Extensive Wine List: Choose from a selection of fine wines to complement your meal.

Signature Cocktails: Creative blends inspired by Turkish and Mediterranean flavors.

Live Entertainment: Experience the vibrant culture of Turkey with live music and performances, adding a dynamic and festive touch to your evening.

A Luxurious and Inviting Setting

Kibele’s interior design blends modern elegance with traditional Turkish elements, creating a warm and sophisticated atmosphere. Whether you’re enjoying an intimate dinner, celebrating a special occasion, or hosting a corporate event, Kibele provides the perfect backdrop for any gathering.

Why Visit Kibele Restaurant?

Authentic Flavors: Traditional Turkish dishes prepared with contemporary flair.

Cultural Experience: Live entertainment and vibrant decor bring the essence of Turkey to London.

Exceptional Service: Friendly and attentive staff ensure every visit is memorable.

Visit Kibele Restaurant

For a dining experience that combines the best of Turkish cuisine, culture, and hospitality, visit Kibele Restaurant in Great Portland Street. With its flavorful dishes, stylish ambiance, and lively entertainment, Kibele promises an evening to remember.

📍Address: 175-177 Great Portland Street, London W1W 5PJ, United Kingdom

[arabella-au]

From Mezze to Mains: Exploring the Heart of Lebanese Food in Sydney

When it comes to dining in Sydney, lebanese food sydney stands out as a delicious and vibrant choice. Lebanese cuisine offers a perfect blend of fresh ingredients, aromatic spices, and bold flavours. From the smallest bites to the heartiest mains, Lebanese food brings together the essence of Mediterranean cooking. Whether you're a local or visiting, exploring the offerings of lebanese food sydney is a journey that promises unforgettable meals. Let’s delve into the variety of dishes that make this cuisine a must-try for any food lover.

The Mezze: A Perfect Start to Your Meal

A true celebration of Lebanese food begins with the mezze. Mezze refers to a selection of small dishes, perfect for sharing, allowing you to experience a variety of flavours in one meal. Some of the best lebanese food sydney options include dishes like hummus, baba ghanoush, and tabbouleh. These dishes not only highlight the fresh ingredients but also introduce you to the key components of Lebanese cuisine.

Hummus, made from creamy chickpeas, tahini, lemon, and garlic, is a staple and is often served with warm, freshly baked pita bread. For those who enjoy smoky flavours, baba ghanoush is a must-try, with roasted eggplant blended with tahini and garlic. Pairing these dips with crispy falafel—a deep-fried ball made of chickpeas and spices—is the perfect way to kick off your Lebanese meal.

The Mains: Hearty and Full of Flavor

Once you’ve indulged in the delicious mezze, it’s time to enjoy the heartier mains that are the backbone of Lebanese food. The mixed grill platter is one of the most popular choices, offering an assortment of grilled meats like juicy chicken skewers, tender lamb chops, and savoury kebabs. Each piece of meat is marinated with a blend of spices that infuse it with flavour and cooked to perfection, ensuring a deliciously satisfying experience.

For something a little more substantial, the grilled lamb dishes are a highlight. Whether it’s lamb shawarma or a lamb kofta, the tenderness and depth of flavour in the meat are what make these dishes stand out. They’re often served with fragrant rice or flatbreads, perfect for soaking up all the flavours.

Vegetarian Delights for Every Palate

Lebanese cuisine caters to all dietary preferences, and vegetarians can indulge in a wide array of dishes that are just as hearty and satisfying. One such dish is stuffed grape leaves, also known as warak enab. These are tender grape leaves wrapped around a rice, tomato, and herb filling, creating a burst of flavour in every bite.

Falafel is another vegetarian favourite, offering a crispy, golden exterior with a soft, herb-filled interior. It’s commonly served as part of a mezza platter or as a main dish alongside salads and dips.

The Experience of Dining on Lebanese Food in Sydney

Beyond the food itself, dining at a Lebanese restaurant in Sydney is an experience that should not be missed. The atmosphere is warm and inviting, often designed to reflect Lebanese culture and hospitality. Whether you’re dining in a casual setting or celebrating a special occasion, the food is served with a sense of community, making every meal a shared experience.

From the light and flavourful mezze to the satisfying mains and indulgent desserts, Lebanese food offers an unforgettable dining experience. When exploring lebanese food sydney, you’re not just enjoying delicious food—you’re immersing yourself in a rich cultural tradition that celebrates fresh ingredients, bold flavours, and the joy of sharing meals with loved ones. Whether you’re a local or visiting Sydney, a trip to the best Lebanese restaurant is a must for anyone who appreciates good food and great company.