. The Tasting Palette .

What better way to show appreciation to a dad who loves food by cooking for him?

That's what we did.

We weren't too ambitious to cook too many items because we were really quite tired this weekend. The starters were kept simple and light- Zucchini and baby spinach salad, salmon carpaccio with capers.

We went all out for the mains: Roasted leg of lamb with tomato-based sauce aubergines. We took awhile to get all the ingredients because we forgot that Swiss Butchery at Greenwood is closed on Sundays. We had to make a detour to Holland Village to get it from The Butcher instead. It must be an uncommon sight to see 2 Singaporean youngsters buying a 2 kg leg of lamb at The Butcher because the person who served us was actually dishing out lots of advice on how to make a good roast.

We started preparing at 4:30pm in the evening. The leg of lamb was marinated with sea salt, freshly ground black pepper and lots of freshly plucked rosemary earlier on. It was placed in the oven to bake while we prepared the aubergines. Roasting the leg of lamb takes a long time but there isn't much needed to be done and above all, the results were wonderful.

Everyone in the family enjoyed dinner loads and didn't have complaints about it at all. The leg of lamb was cooked to the right perfection- the meat was tender and it wasn't overcooked. The tomato-based aubergine was a good complement giving the rosemary-infused lamb an Italian twist. The tomato sauce has a swig of sourness, sweetness and spicyness from the red wine vinegar, red chilli and canned plum tomatoes.

This can be the simply the best Sunday roast together with a glass of Cabernet Savignon.

Sweet as we all acknowledged.

Baby spinach salad with julienned zucchini and grated parmassan cheese

Salmon carpaccio withi capers

Roasted leg of lamb

the dinner: baby spinach salad, roasted lamb with grilled aubergines with spicy tomato sauce

Prestat chocolates: you really never know what you're going to get!

Sis bought this as a father's day gift. I still prefer the Prestat thins.I think that they are way much better.

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Sweet Salty Spicy Chocolate decadence- Suzy's Cake by Pierre Herme Italian cookout! Power lunches Piere Herme's Chocolate Sables Vesak Day Picnic in the Park To Ho Chi Minh and Back Grace's Birthday Lunch -Valentino Marco Sacco at Domvs- Starry starry night Masterclasses- World Gourmet Submit 2008 Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Saturday, June 21, 2008 Father's day dinner- Roasted leg of lamb with aubergines What better way to show appreciation to a dad who loves food by cooking for him? That's what we did. We weren't too ambitious to cook too many items because we were really quite tired this weekend. The starters were kept simple and light- Zucchini and baby spinach salad, salmon carpaccio with capers. We went all out for the mains: Roasted leg of lamb with tomato-based sauce aubergines. We took awhile to get all the ingredients because we forgot that Swiss Butchery at Greenwood is closed on Sundays. We had to make a detour to Holland Village to get it from The Butcher instead. It must be an uncommon sight to see 2 Singaporean youngsters buying a 2 kg leg of lamb at The Butcher because the person who served us was actually dishing out lots of advice on how to make a good roast. We started preparing at 4:30pm in the evening. The leg of lamb was marinated with sea salt, freshly ground black pepper and lots of freshly plucked rosemary earlier on. It was placed in the oven to bake while we prepared the aubergines. Roasting the leg of lamb takes a long time but there isn't much needed to be done and above all, the results were wonderful. Everyone in the family enjoyed dinner loads and didn't have complaints about it at all. The leg of lamb was cooked to the right perfection- the meat was tender and it wasn't overcooked. The tomato-based aubergine was a good complement giving the rosemary-infused lamb an Italian twist. The tomato sauce has a swig of sourness, sweetness and spicyness from the red wine vinegar, red chilli and canned plum tomatoes. This can be the simply the best Sunday roast together with a glass of Cabernet Savignon. Sweet as we all acknowledged. Baby spinach salad with julienned zucchini and grated parmassan cheese Salmon carpaccio withi capers Roasted leg of lamb the dinner: baby spinach salad, roasted lamb with grilled aubergines with spicy tomato sauce Prestat chocolates: you really never know what you're going to get! Sis bought this as a father's day gift. I still prefer the Prestat thins.I think that they are way much better. link \| posted by simin at 12:11 PM \| 0 Comments: Want to Post a Comment? back to main page
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