Lime and mint lamb steak and chips

This is really easy and surprisingly tasty despite sounding like an odd mix.


1 lime

2 tsp mint sauce

2 tsp olive oil

2 lamb steaks

  • Zest and juice the lime
  • Mix zest and  juice with the oil and mint
  • Spread over the lamb.
  • Put the lamb in a dish and cover, leave to marinate for 30+ minutes. The citric acid in the lime  makes the meat tender, and tastes good too!
  • Put a dash of oil in a frying pan and heat until smoking hot. Drop the steaks in and give them 90 seconds each side.

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Basil Infused Oil

I was in Tesco the other day and they had some free oil tasters to try. I’m worryingly addicted to basil, and the basil oil taster was so nice I decided to try and make my own.

I do like blending, so I figured just blending basil with oil would work pretty well: it really didnt. It smelled and tasted mostly of plant.

After googling around a bit, it turns out the best way to do it is to heat the oil and then pour that oil onto the basil and leave to cool. Turned out great, especially when layered above balsamic vinegar.

Lesson learned

Homemade Mayo

Attempted a bit of home made mayo on Tuesday. Failed fairly miserably the first time round, as I did with an Aioli dip a while back. Both of them were far to runny, but eventually I cracked it. A lot of recipes I was reading for a blender say to blender the egg for about 15 seconds, and then introduce the oil slowly with the blender on a low speed. Maybe I just have a slow blender, but what eventually worked was just dropping the eggs in, putting the blender on max, and then dribbling the oil in slowly. Counter-intuitively, adding a little more oil actually seems to thicken the mixture. 

Base ingredients:
2 Eggs
1-1 and a half cups oil (I’ve tried both extra virgin olive and groundnut oil and both are fine)
4 tsp Either white wine vinegar or lemon juice

1/2 tsp Dijon Mustard
1/4 tsp Cayenne Pepper
1/2 tsp Salt

How to make:

Drop everything except the oil into your blender
Turn the blender on full, then after about 10 seconds drizzle the oil very slowly into the blender, as slowly as you possibly can at first. Increase the speed you pour as you go. If it doesn’t seem to be thickening up, just leave it a bit longer.
Add to a container and refrigerate, it’ll thicken up in the fridge.

Sweet & Sour Pork

Bit of time off recently and I haven’t cooked in a while. I thought I’d try my hand at creating some of my favourite  Chinese dishes, to see how much effort they require and if I could potentially save any money.

One of my favorite dishes is Cantonese style sweet and sour chicken, the really sticky and crispy kind you get in some Takeaways.
After getting halfway through a recipe I found on the BBC’s website, I realised the recipe wasn’t quite what I wanted, and started following a different one entirely, so the below is a combination of the two that turned out quite well.

2 Pork loin steaks.


1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water/pineapple juce
1/4 cup vinegar
1 tin pineapple in natural juice.
1 red pepper
1 green pepper

1/3 Cup Flour
1/3 Cup Cornflour
1 Egg white lightly beaten
1 tbsp oil
Water to thin out (1/3 cup, or as much as is needed)

3tbsp Roasted peanuts, coarsely ground.
1tbsp pepper.
1tbsp dried chilli.
Mix into the batter.

-Remove fat from edges of pork.
-Bash/flatten pork to about half its original thickness (1-1.5cm)
-Cut into strips or cubes, whichever preferred.
-Place into bowl with a pinch of cornflour and 3 tablespoons soy sauce.
-Leave to marinade 10-20mins or while preparing the sauce if you’re in a rush!

-Mix the sugar, ketchup, soy sauce, salt, water/pineapple juice, and vinegar, bring to the boil.
-Mix in the diced peppers and pineapple chunks.
-Combine 1 tablespoon cornflour with 4 tbsp water, mix into sauce slowly until the sauce is as thick as you like it.

Mix the pork with the batter, deep fry in batches.