Argentinian Carbonada Criolla

  • 1/3 cup vegetable oil
  • 1 onion, diced
  • 1 yellow pepper
  • 2 garlic cloves, minced
  • 2 packages beef cubes (or try lamb or llama !)
  • 1 big can good quality crushed tomatoes
  • 1.5 cups beef broth
  • 3 large sweet potatoes in big cubes
  • 2 russet potatoes in big cubes
  • 1.5 tbsp sugar
  • 1 butternut squash peeled and cubed
  • 1 cup green beans, cut
  • 1 cup dried apricots, chopped
  • Salt and pepper to taste
  • Corn optional

In a Dutch oven, heat oil and sauté onions, bell pepper and garlic until soft. Add meat and cook on medium high while browning all sides. Add tomato can, broth, all potatoes, sugar, squash, apricots and beans and lower to simmer. Cover and simmer for 1-2 hours until beef is tender. Stir now and then to prevent sticking to bottom. If adding corn, throw in at last minute and simmer for 5 minutes more. Serve with chunky bread slices.

Irish lamb stew

An ideal recipe for a cold winter day!

  • 4 strips bacon
  • 2 lbs lamb- stewing cubes or shoulder, cut into 1 inch pieces
  • salt
  • pepper
  • ¼ cup flour
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 ½ cup red wine
  • 1 lb mushrooms, sliced
  • 4 cups beef broth
  • 1 tbsp tomato paste
  • 2 bay leaves
  • ½ tsp thyme
  • 1 ½ yellow potatoes, quartered
  • 4 medium carrots, peeled and cut into ½ in pieces
  • ¼ cup parsley to garnish

Season lamb with ½ tbsp salt and 1 tsp pepper. Sprinkle with flour and toss to coat.

In a Dutch oven, sauté chopped bacon until browned. Remove bacon with slotted spoon. Brown lamb on all sides in a few batches in the bacon grease then transfer to plate with bacon.

Add onion and sauté for 2 minutes. Add garlic and cook for 1 minute. Add the wine, deglazing while stirring. Add mushrooms, bring to simmer and cook for 10 minutes. Preheat oven to 325F.

Return lamb and bacon to pot and add broth, tomato paste, 1 tsp salt, ½ tsp pepper, ½ tsp thyme and bay leaves. Add potatoes and carrots, bring to a boil and cover. Place in oven and leave for 1h45 minutes. Sprinkle chopped parsley over dish and serve.

Gordon Ramsay inspired rack of lamb


-1/2 cup basil leaves

-1/4 cup parsley

-1 tbsp salt

-1/2 cup parmesan


-1 rack of lamb

-2 tbsp olive oil

– salt and pepper

-2 garlic cloves crushed

-1 bunch thyme

-2 tbsp butter, cubed

-4 tbsp Dijon

Glazed carrots

-8 small carrots whole or 4 big ones, cut in ½ inch slices

-3 star anise

-2 cinnamon sticks

-2 tbsp honey

-3 tbsp unsalted butter, cubed

-1/2 cup panko

-1/4 cup chicken stock



-fingerlings or small potatoes

-olive oil

-2 tbsp butter unsalted cubed

-salt and pepper


Pulse all of the crust ingredients in a food processor until nice and green, taste and add salt if required.

For rack of lamb, preheat oven to 375 degrees. Season all sides of rack with salt and pepper. Heat a cast iron pan over medium high. Add oil and let pan begin to smoke. Add rack to pan bone side up and sear all sides for 60 seconds (until browned). Add thyme, butter and garlic to pan and baste for a minute. Transfer to oven and roast for 5-15 minutes until lamb is rare (125F internal)

Remove from oven and pan. Using a pastry brush, spread mustard on meat, wait two minutes and brush once more with mustard. Pour basil crust in a plate and dip the lamb rack into the crust mix, turning to coat.

For carrots and potatoes

Boil water with salt (enough salt you taste it). Cook carrots for 2-3 minutes. Transfer to an ice bath to stop cooking process. Drain. Heat olive oil in a pan on medium heat and add cinnamon and star anise, honey and a pinch of salt. Once honey is bubbling, add carrots and toss to coat. Cook for 3 minutes, turning frequently. Add butter and stir. Let butter begin to froth and deglaze pan with chicken stock. Cook for 3 minutes until liquid has evaporated and carrots are cooked.

For potatoes, boil in salty water, drain and slice in half. Heat oil in pan and place potatoes cut side down, season with salt and pepper. Cook for 3-5 minutes until they brown, flip them and add butter. Reduce heat to med-low and cook for another 3-5 minutes.


Bitterballen, a tasty Dutch snack

–          500 gr Leftover roast meat, shredded (chicken, pork, beef, lamb)

–          1.5 cup braising liquid, fat removed, from your roasts, alternatively make some broth with meat bones of your choice, onion, garlic, carrots, small piece of star anis, bay leaf, thyme, salt and pepper.

–          40 gr butter

–          40 gr flour

–          ¼ tsp allspice

–          Half a bunch of parsley, finely chopped

–          Salt and pepper

–          Panko

–          4 eggs, beaten

–          200 gr flour

–          Your favorite mustard for dipping

Shred your leftover meat and cut up finely (you can use a food processor to pulse the meat a bit to avoid getting big chunks in your mix. Melt butter in pan, add flour and whisk, cooking over low heat until a blonde roux is made, 3-4 minutes. Add braising liquid little by little whisking to avoid getting lumps. Once all liquid is mixed add meat, allspice, parsley and pepper. Cook gently until it thickens, 2 minutes. Taste and adjust seasoning. Let cool on a cookie tray for 10 minutes then cover with plastic wrap and store in fridge for at least two hours until completely cooled. Roll mixture into balls a bit smaller than a ping pong ball. Dredge balls in flour, then dip in beaten egg and finally panko breadcrumbs. Once breaded you can freeze on a tray and transfer to ziplocs to avoid them sticking together. Fry at 350F for 5 minutes or until golden colored and hot in middle. Enjoy with a good strong mustard and a beer or a gin (bitter).

Herb-stuffed rolled lamb flank

  • 1 lamb flank
  • 2 tsp Dijon mustard
  • ½ cup chopped fresh parsley
  • ¼ cup chives chopped
  • ½ cup fresh chopped mint
  • 1 tbsp olive oil
  • 2 onions sliced
  • 4 garlic cloves minced
  • 1 cup white wine
  • 1 cup chicken stock
  • Salt and pepper to taste
  • Butcher’s twine

Heat oven to 300F.

Season flank with salt and lay muscle side up. Brush with mustard and sprinkle herbs. Roll up tightly and secure with twine.

Heat oil in Dutch oven and brown roll until golden all over. Remove and proceed to cook onion and garlic until soft. Pour in wine and stock, return lamb to Dutch oven and cover with lid.

Bake for 3 hours until tender. Take lamb flank out and tent with foil on plate to rest for 20 minutes.

Skim the gravy of excess fat and add water if too thick. Slice lamb and serve with gravy and a sprinkle of mint.

Bon appetit!

Kefta and falafel

Ingredients for the lamb meatballs and yogurt sauce

  • 1lb ground lamb
  • 1 Grated onion
  • ¼ cup panko
  • 2 cloves garlic minced
  • ¼ cup cilantro chopped
  • ¼ cup mint chopped
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp cayenne
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 1 cup yogurt
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp lemon juice
  • ¼ tsp salt and pepper

Ingredients for the falafel

  • 1 15 oz can of chickpeas, rinsed and drained
  • 1/3 cup shallots roughly chopped
  • 3 garlic cloves chopped
  • ½ cup cilantro
  • ½ cup parsley
  • ½ tsp salt
  • ¼ tsp cumin
  • ¼ tsp coriander
  • Pinch black pepper
  • 6 tbsp flour
  • ½ cup panko
  • Oil for frying

Yogurt Sauce: Combine yogurt, olive oil, 1 crushed garlic clove, cumin, lemon juice and salt and pepper. Set aside.

Meatballs: Mix lamb, onion, panko, 2 cloves garlic and fresh cilantro together and roll into meatballs. Fry in pan with a bit of olive oil turning to brown evenly.


In a food processor pulse chickpeas, shallot, garlic, cilantro, parsley, salt, cumin, coriander and black pepper until a coarse pea-sized mixture forms. Add 6 tbsp of flour and continue pulsing until mixture is fairly smooth but some texture welcome! Form into balls and roll in panko. Heat vegetable oil (about ½ inch high in pan). Use spatula to press down on balls to form a disc, cook for 3 minutes on each side until golden.

Serve with pita bread and some tomato, cucumber, and feta salad. Enjoy!

Roast X-mas chicken with gravy and pork and merguez stuffing.

This recipe is inspired from Gordon Ramsay’s Christmas turkey. We tried it a few times, and we like it better without the apricots. And we like chicken better than turkey! Here are the three parts!


Here is the video for visuals:
1 lb ground pork
salt and pepper
1 large apple, grated
(in the original recipe there were apricots)
about a handful of pistachio nuts, shelled and roughly chopped
zest of 1 lemon
a handfull of chopped parsley
olive oil
a lot of fresh sage leaves
2 merguez sausages

Mix ground pork, grated apple, pistachios, zest and parsley together. Add salt and pepper, On a large sheet of aluminum, drizzle olive oil and arrange the sage leaves right side down so they stick to the oil and overlap in two rows so they form a rectangle of sorts the length of 1.5 to two merguez sausages placed end to end. Season. Spread half of the pork mixture onto the leaves, run your finger down the middle to make a groove for the sausages. Place sausages in groove and cover with remaining pork. Wrap foil around the stuffing, twisting ends to seal. Roll package to get a tight and even log shape. IF making ahead, refrigerate at this stage. Place in a baking dish and bake in a preheated oven at 400 F for about 40 minutes. Leave to rest for 10 minutes before slicing to serve.


Here is the video in case you need visual cues.
1 chicken (or Turkey, but we prefer chicken)
salt and pepper
2 onions, peeled and halved
2 lemons
3 garlic cloves crushed
small bunch of parsley chopped
375 gr unsalted butter at room temp.
1 tbsp olive oil
3 bay leaves
bacon slices

Preheat oven to 430 F. Prepare herb butter by mixing butter with salt and pepper,  parsley, zest of 2 lemons, juice of 1 lemon, crushed garlic, olive oil and parsley. Set aside.
Season chicken cavity, stuff with onions, 1 lemon cut in two and bay leaves. Loosen skin on the breast with your hands, being gentle so as not to tear. Do the same with the thighs. Stuff half the butter mixture between the skin and meat and gently massage the butter into hard to reach areas. Place bird in roasting tray (not glass!) breast side up. Spread rest of butter onto bird, season with salt and pepper then drizzle a bit of olive oil. If preparing ahead, cover with foil and refrigerate.

Roast turkey in preheated oven for 15 minutes. Take bird out of oven, and place bacon strips over breast. Lower heat to 360 F and cook until done (use thermometer! it avoids errors), they say 30 minutes per kg, but it always takes more time here! When done, remove from oven, let chicken rest under foil. Remove parson’s nose (the butt) and wings for the gravy. Remove lemon and onion from cavity for gravy and bacon from breast!


This has got to be the best tasting gravy I have ever eaten. here is a link to the youtube video in case you need visual cues.

3 sprigs fresh rosemary
3 fresh tomatoes chopped
1 cup apple cider (I never have this in house so I end up using leftover pear wine someone once gifted us)
2 cups chicken broth
1/4 cup walnuts chopped

Drain the roasting pan juices and reserve. Heat up roasting pan on the stove and add all the stuff you took from the roasted chicken- chopped up bacon, chopped up lemon and onion. Add 2 sprigs of rosemary and tomatoes. Sauté for 2 minutes. Add wings and parson’s nose to pan and stir. Pour in cider and bring to a boil, scraping the browned bits on bottom of pan. Reduce by half then add reserved juices. Reduce once more by half. Crush everything with a potato masher to bring out their juices. Pour in chicken broth, bring to a boil and add remaining rosemary. In your gravy boat, place walnuts. Strain gravy into boat and serve.

Bon appetit!