RSS Feed for Recipes, Food Photos &amp; Discussion at Nibbledish http://www.nibbledish.com/people/byronic/recipes/feed/ Sun, 21 Mar 2010 18:02:12 +0100 FeedCreator 1.7.2 http://www.nibbledish.com/people/byronic/recipes/rack-of-lamb The sauce can be made in advance - it keeps for days or weeks in the fridge. The sauce is also great with grilled salmon. 1. peel and then grate the ginger finely into a saucepan. 2. peel and slice the eschallote/spring onion 3. using a cup measure, add the&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/50d5ec2539ad0e1772bdb97849ad3426byronic_2945009101.jpg" alt="" /></div> Mon, 15 Oct 2007 14:28:12 +0100 http://www.nibbledish.com/people/byronic/recipes/poached-pears 1. Peel and core the pears - coring means that they cook evenly. 2. Place the pears in a saucepan deep enough to allow the pears to submerge. 3. Break a cinnamon stick into the saucepan 4. Peel and slice an inch or so of fresh ginger root 5. Fill&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/dba58d243b717103f1bbd04a2fbbdf5dbyronic_182145188_d1c7bc15dd1.jpg" alt="" /></div> Mon, 15 Oct 2007 14:12:32 +0100 http://www.nibbledish.com/people/byronic/recipes/pams-grilled-chicken-breasts 1. I use a filleting knife to slice the breasts lengthways to make two thin fillets. 2. drizzle with a good extra virgin olive oil 3. grate lemon zest (I use the large holes) 4. squeeze lemon juice 5. Leave in fridge to marinate for a couple of hours 6.&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/141861e33d82b947abd78f8180918bdabyronic_img_2080.jpg" alt="" /></div> Mon, 15 Oct 2007 13:58:56 +0100