Sunday, November 8, 2009

Sunday lunch

Cooked a South African soup. Onions, garlic, lamb shanks cut, pumpkin, waterblommetjies and a can of peeled cut tomatoes chicken stock mixed with strong rooibos, 3 red chillies and black pepper and salt to taste. Sweeten up with some Vintage Port. Slow cook for 2 hours. Goes well with a fruity Shiraz.

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