Roast Lamb’s Head

Serves 2


  • 1 small lamb’s head, split in two
  • 3/4 pound potatoes
  • Rosemary, 1/4 cup chopped
  • Sage, 2 tablespoons chopped
  • Salt & Pepper
  • Olive oil


  1. Preheat oven to 350F.
  2. Peel and cut the potatoes into chunks, and place in a pan large enough to hold the potatoes in one layer. Place the lamb’s heads on top, cut side up.
  3. Drizzle liberally with olive oil, and rub all over head and potatoes. Sprinkle everything with salt and pepper, and add herbs so that everything is coated.
  4. Cover pan with tin foil and place in oven for about an hour.


Sheet-Pan Shrimp Scampi

  • YIELD: 3 to 4 servings
  • TIME: 20 minutes
Sheet-Pan Shrimp Scampi

This has all the garlicky, lemony flavors of classic shrimp scampi, but is cooked on a sheet pan instead of a skillet. This allows the lemon to char and caramelize, and gives the shrimp a condensed, deep flavor from roasting at high heat. Serve it with crusty bread for dipping, or over pasta to absorb the sauce, and with more lemon juice and red pepper flakes showered on top for pizzazz.


  • 2 lemons
  • Extra-virgin olive oil
  • 1 teaspoon fine sea salt, plus more as needed
  • 1 cup dry white wine
  • 3 tablespoons unsalted butter
  • 1 pound peeled large or extra-large shrimp
  • 2 to 3 garlic cloves, thinly sliced
  •  teaspoon red-pepper flakes, plus more for garnish
  •  Freshly ground black pepper
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped (or use more parsley)


  1. Position a broiler rack 4 inches from heating element, then heat the boiler.
  2. Slice one of the lemons 1/4-inch thick, removing the seeds. Arrange lemon slices in a single layer on a rimmed baking sheet. Cut the other lemon into wedges and reserve for serving.
  3. Brush lemon slices generously with oil and sprinkle lightly with salt. Carefully pour wine onto baking sheet, avoiding pouring directly over lemon slices.
  4. Transfer pan to the oven and broil until the tops of the lemon slices are caramelized and charred in spots, and the wine has reduced by half, 6 to 12 minutes. (Broilers vary a lot in their intensity, so watch carefully.) If your broiler is in your oven, turn off the broiler and heat oven to 450 degrees. (It should heat up quickly since the broiler’s been on.)
  5. Meanwhile, in a medium pot over medium heat, melt the butter. Remove from heat and add shrimp, garlic, 3/4 teaspoon salt, the red-pepper flakes and black pepper; toss well to coat shrimp with butter.
  6. Transfer shrimp mixture to the baking sheet, and spread shrimp in an even layer on top of the lemon slices. Roast until shrimp are cooked through, 3 to 5 minutes. Toss lemons and shrimp well, taste, and add more salt if needed. Transfer shrimp, lemons and any pan juices to a serving platter and sprinkle with parsley, basil and more red-pepper flakes. Serve immediately, with lemon wedges for squeezing.


Albert’s Curry Chicken



  • 2 lbs (1 kg) boneless chicken
  • 3 tbsp margarine
  • 1 tbsp oil
  • 2 tsp curry powder
  • 1 tsp chopped fresh thyme
  • 1 tsp seasoning salt
  • 1 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 small yellow onion, chopped
  • 1 1/2 cups warm water
  • 2 small carrots, optional


  1. Heat margarine and oil in a large saucepan. Cut chicken into 2-inch pieces and combine in saucepan with curry powder, thyme, seasoning salt (without MSG), pepper, garlic powder and onion.
  2. Cook until chicken browns then pour in 1 cup warm water. Cover and cook on medium-high for 10 minutes. Add 1/2 cup warm water. Simmer covered over medium-low heat for 15 minutes.
  3. Stir in carrots sliced in 1/2-inch diagonal slices. Cook covered until tender, about 15 more minutes, adding more water if needed.
  4. Remove from heat and serve with steamed rice and a tossed green salad. Makes 4 to 5 servings.


Slow Cooked Beef Cheeks in Red Wine Sauce

From here:

Slow Cooked Beef Cheeks in Red Wine Sauce


  • 3 tbsp olive oil , separated
  • 1.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks)
  • 1 onion (white, brown or yellow), roughly diced (about 1 cup)
  • 1 celery stalk , roughly diced (about 1 cup)
  • 1 carrot , roughly diced (about 3/4 cup)
  • 4 garlic cloves , minced
  • 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
  • 4 dried bay leaves (or 3 fresh bay leaves)
  • 1 cup (250 ml) beef stock (broth)
  • 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
  • 2 – 3 tsp salt , separated
  • Black pepper


  1. Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
  2. Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
  3. Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
  4. Add the celery and carrot,s sauté for a further 3 minutes.
  5. Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
  6. Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.
  7. Stove: Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.
  8. Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
  9. Use a handheld stick blender to puree the braising liquid into a smooth Sauce – it will change from a dark brown to a lighter brown colour.
  10. Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 3 to 5 minutes.
  11. Do a taste test and adjust the seasoning (salt and pepper) to your taste.
  12. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.


  1. Serve beef cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.