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We aren’t having lamb for Easter this year. That puts us in a minority here in Ireland. Roast leg of lamb is a traditional favourite. I could cite the icy weather that has meant a lot of the new season lamb is not ready for an early Easter. But I won’t. It’s not because Easter falls on April Fools Day either. No, we are not having lamb because we had it last Sunday instead. I was looking forward to preparing it and having a traditional Easter Sunday dinner. But the Wife suggested that I prepare something new with a leg of lamb and put it here for you to see. So, I prepared Roast Leg of Lamb with Mustard and Honey. If the religious amongst you need an excuse to say “Praise the Lord”, this is it.

Beef and Mushroom Stew (1 of 2)

We live in a rapidly polarising and intolerant world. More and more of us have no room to share with anybody who has different views, different religion, different nationality, different colour or different sexuality to ourselves. It’s kind of easy for me to take a stand on this as I don’t have a religion, have very few views on anything of importance, am a citizen of the world, in my underwear, I am a pasty colour that is best kept covered up and you can mind your own business on the sexuality bit.

Feather blade sous vide (10 of 11)

Customers would ask me “What’s our secret sauce Conor?” “How can you make our business stand out from all the others out there?” I would evade the questions, preferring to maintain the curtain of mystique around what I do, like the Wizard of Oz pulling on the levers of deception and subterfuge as I wrestled with the brand image of various entities. Ultimately, we would define the brand and expose the “secret sauce” that really made the difference for the company in question. However, this is not marketing and the sauce I want to mention is less of a secret than it used to be. 

This little delight might just as well be titled “Mantis Prawn V Monkfish – The battle of the uglies.” In truth, I had intended doing Mantis Prawns and Black Beans”. Never having cooked the crusty, ugly little crustaceans before, I didn’t reckon on them being so difficult to cook. The cooking bit is pretty easy (boil the blighters). But, getting the meat out of the shells proved to be impossible. 

“I can’t believe he said that!” But, I did. I said it and I intended to. I know you are a sensitive soul and are easily offended. But, I just had to say it. I said it so you would recognise yourself and say “Yes, perhaps I am a ‘lazy B’. That’s why I don’t cook any of Conor’s lovely recipes. I like to look at the nice pictures and imagine how the food must taste. That’s satisfaction enough for me.” If you do, then this is a dish for you. I’ve even named it for you “Lazy Bastards’ Ginger Chicken“. It is simplicity itself to prepare and is a total delight. Who knows, it might make a cook out of you too.

Thai Beef Stew (2 of 9)I’ve been writing this blog for a few years now. Like all endeavours, it has it’s ups and downs. There are weeks when I am overflowing with ideas for stories and recipes. There are the fallow periods when I haven’t either a recipe or story idea that makes any sense. I have been through a thin patch recently and was beginning to think that perhaps I should park the endeavour for a while (That’s a euphemism for give it up entirely). Then, along came a thought; “What about a Thai style Beef Stew?”. Without thinking about it, I was thinking about it. I rummaged in the press and the fridge. Yes! lime leaves, coconut milk, lemongrass, chilli, ginger, garlic, potatoes and palm sugar. I just needed the beef and the spinach. Then I got to thinking about my motivation. Why do I write this blog? Why do I take the photos, process and publish them? Why do I devise and cook these recipes?