So @em2009 - as promised I made that recipe.
Oh. My. Goodness. Unbelievably good. Honestly the tastiest thing I have made or eaten at home this year. And so so easy - a half hour total including all prep.
That Nagi woman is a legit genius, seriously.
Picture looked pretty close too!
Recipe for those interested. Could not recommend any higher.
How good is it?!! Now I want to make it. Might have to modify this week’s food plan to fit it in. The best!!
Pic looks great!
Did you make it originally? The sauce, my god
I made it a few weeks back. Amazing!!!
I’m so grateful to Nagi for sharing her wonderful recipes with us.
She’s a genius. I made her mushroom soup a few weeks ago and it was also off the hook.
Edit: here you go:
Oh good to hear. I’ll try that one too. Exciting!
Cooked up some sticky BBQ lamb ribs and garlic chicken thigh fillets on the BBQ with some salad and potato salad. Didn’t have time to make our own potato salad so had to get one from Coles. The Coles potato salad has nothing on a homemade one. Hit the spot anyway.
Ideas for celery recipes anyone? I mean, you have to buy an entire head of the stuff even when you only need about 2 stalks for lamb shanks or whatever. I always end up with a pile left over going limp in the fridge. Anyone got any bright ideas?
I’m making veggie stock this week, you use celery for that. I also like it raw on platters.
If you wanted to be fancy you could try making celery frikase.
You can braise it. Same recipe as braised fennel. I make this one all the time.
My daughter has developed an intolerance to onions and reckons you can substitute celery. Haven’t tried it myself as an alternative because I love cooked onion, but she reckons it works.
had a crack at making mars bar slice.
didn’t have enough chocolate first time around so had to add more. may have been my fault for eating some thinking would have too much lol.
i’ve already eaten a piece.
Tray was probably a little to small.
No recipes, but for the celery, wrap it in alfoil (length ways) tightly, keep it in the fridge, keeps crisp and lasts for quite a while.
Excess celery generally goes into a soup of description in this house e.g. minestrone, chicken & vegetable, pea & ham etc.
You can blanche and freeze it to use later for stocks and soups.
I’ve worked out a way to make it keep really well in the crisper drawer. Current bunch has been rolling for about 3 Months now, still good as gold.
My daughter does one like that but adds a bit of balsamic… it’s pretty good.
Jumped on the bandwagon. Fantastic.
Baked the veges in white wine and butter, covered in foil. Worked quite well.
I made it again tonight too, got jelly from smj.
Polished off the big batch of 8-hour lamb shanks I cooked on the weekend. No photos, the plate didn’t last that long. Still have a few serves of the sauce/gravy/whatever, to freeze down and go over mashed spuds when required.
I can never get lamb shanks looking nice, but jeeeez they taste good on a cold night…
