SK loves his mum’s cooked tripe. Frankly I think the smell of it cooking is disgusting & makes me want to leave home whilst it cooks.

My Father was quite fond of tripe too. So I have not been able to escape it my whole life.

I came across this vid on YouTube this morning. Gordon Ramsay puts a new modern twist on tripe in order to bring it back to the dinner table.

Willing to give it a taste test??

Have you ever heard of a Turdurkin????

I came across this item this morning whilst scouring the net for yet more recipes & ideas. I am cooking a Lamb Backstrap tonight & even though I have a good idea how I am going to do it (as it is my first attempt), I was looking around for a little more.. inspiration? I am confident it will be nice, as I am with all of my cooking. However sometimes I enjoy reading recipes even if it is for just one piece of advice or to add something to my already existing recipe.

So as Google is in fact my friend, I came across this product from The Meat Boutique which is situated in Ryde, Sydney. They do home deliver apparently across the country so I am interested in comparing what they have compared to my local Butcher. however you can always order online then pick up from their location.

This Turdurkin is in fact….. wait for it…. a Chicken inside a Duck inside a Turkey! It is cooked in a long slow oven of 4hrs@160 & costs $125. I am considering this to be a wonderful Christmas feast as all these meats featured on our table last year. SK advises me Easter Sunday is indeed approaching. LOL!

Recently I cooked a seafood dinner for ShadowKnight & myself. We started with Wok Cooked Fragrant Mussels made famous by Jamie Oliver. Then followed it with Smashed Potatoes & whole baked Lemon Sole. The fish was marinated in similar flavours to the mussels minus the Lime Juice & Coconut milk. The mussels were my favourite & I am definately making this on Good Friday for those of our family that DO eat seafood. It was absolutely devine! I have made the recipe available for those of you who would like to give it a try. Please enjoy!

Ingredients 

2kg / 4½ lb best live Mussels
Olive oil
2 cloves of garlic, finely sliced
3 sticks of Lemon grass, outer leaves removed, finely sliced
2 fresh chillies, red, green or both
3 tablespoons finely sliced ginger
2 handfuls of fresh coriander, pounded or finely chopped
1 tablespoons sesame oil
Salt and freshly ground black pepper
5 Spring onions
Juice of 3 limes
1 x 400ml tin of coconut milk Place your mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk. Keep turning over until all the mussels have opened - throw away any that remain closed. Squeeze in your lime juice and add your coconut milk. Bring to the boil and serve immediately.