Sometimes I make too much salad dressing and don't want to store it because it will pick up the flavours in the fridge or we just don't feel like salad for a while.
After the demonstration I had a herbal oil and vinegar dressing left over and knew that my husband wasn't keen to eat a salad, this being winter and all.
I marinated a few lamb chops in the dressing for about 30 minutes. I then lightly spread a bit of good Dijon mustard on one side of the chops and dredged them in bread crumbs.
I put the chops on a hot tray in an oven set at 240c for 5 minutes then turned the over down to 200 and continued to cook for about 15 minutes (depending on desired done-ness).
This turned out very well. The Dijon is both sweet and tart as was the dressing/marinade.
The marinade at the bottom of the bowl then was poured over the roasting chicken thighs during the last 20 minutes of cooking. Well talk about frugal!
If you are interested, I do have another such recipe using a left-over dressing (or a first over if you like) for chicken.
Just drop me the word if this is the sort of idea you are looking for or ask a question. I am always happy to talk cooking.
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