The Lazy Cook Show: November 2020

29 November, 2020

In this video I demonstrate how to cook my ox heart pitta, a delicious street food style snack which I serve with garlic mayo and hot pepper sauce. Ox heart is full of goodness and very tasty indeed.

You can use just about any other meat in place of ox heart. You can use pork, beef, chicken, lamb or turkey. It is also particularly good using lamb's liver.

Taste of Trini's green seasoning: https://youtu.be/6NTSGbgjXVI

25 November, 2020

How To Spice Rum!

How to Make Limoncello | Italian-Style Lemon Liqueur | Parts 1 and 2 Redux

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi. Also on the islands of Procida, Ischia, and Capri.

Limoncello has become popular in the United States, Canada, the United Kingdom, Australia, and New Zealand, where restaurants are now increasingly offering limoncello on their drinks menus.

Limoncello is traditionally served chilled as an after-dinner digestivo, in small chilled ceramic glasses.

[Source: https://en.wikipedia.org/wiki/Limoncello ]

A nicely presented bottle of homemade limoncello makes a wonderful gift!

Variations:

You can use any combination of citrus fruits. Orangecello and limecello are both excellent! I have not tried any combos yet, but orange and lemon 'St Clements' and lemon and lime would both be great!

Thanks to my friend Lisa Wright for the suggestions.

08 November, 2020

03 November, 2020

The Pie Made of (Fish) Heads

Interesting how Mousehole is pronounced 'Mosul' by Cornish locals, and this dish is Sumerian-Babylonian in origin and a version is still served in Iraq to this day!

It is not too far a stretch of imagination to think of Sumerian tin traders bringing their cuisine to the shores of ancient Cornwall.

There is a Sumerian-Babylonian dish that is about 6000 years old which Iraqis still prepare it to this day.

The zori hensh is the young fish that gets stuck in the fishermen's nets, it is typically mixed with dough and grilled in a clay oven.

The form of the eater's name is assumed to be Ninda Kha in Sumerian, and Rosto Chuni in Akkadian Babylonian, meaning a fish with a fish.

And it has other names, for example: in Samawah it is called marsh bread, and in Nasiriyah it is called Matbak bread, while in Basra it is called Samagi bread.

Source: https://www.facebook.com/historyandarcheology