Man that smells good!

The smells in our kitchen this afternoon were absolutely magical. I wasn't sure what the human was up to in there, so I decided to go have a look...

I discovered she was cooking a stir-fry dish for dinner and I thought I'm going to break all the rules and allow her to have an entire post to herself - she simply had to share this recipe. Even if they don't feed us their food, smelling this stuff cooking away on the stove is a treat and a half! So here's hoping you can get your humans interested...

The floor is yours mi madre...

Hi there! Well thank you Ms Abbey, you of all creatures know that I don't like cooking, so if you think it smells divine, well then the recipe must be awesome! So I'll gladly share!

Actually, as I LOVE taking pictures, I thought I'd make the cooking experience more enjoyable by documenting it as I go along. So here goes - garlic lamb with mushrooms and pasta stir-fry...

This is what I used:

350g (12oz) lamb, cut into strips (leg of lamb works well)

1 onion, sliced thinly

4 cloves garlic, finely chopped

1 and a half tablespoons olive oil

1 teaspoon soft brown sugar

1 teaspoon salt

1 teaspoon freshly ground black pepper

300g (10oz) spaghettini or egg noodles

extra oil for cooking

200g (6 and a half oz) Portabellini (or button) mushrooms, sliced

150g (5oz) Shitaki mushrooms

2 tablespoons teriyaki sauce

75g (2 and a half oz) fresh garlic chives, cut into short pieces

Combine lamb, garlic, onion, oil, brown sugar, salt and pepper in a bowl. Mix well and set aside.

Heat a wok or pan until very hot, add one tablespoon of the extra oil and swirl it around to coat the side. Stir-fry the lamb mixture, quickly searing the meat and tossing constantly until well browned. Remove the meat from the wok/pan.

I let the dried Shitaki mushrooms soak in lukewarm milk for about twenty minutes.

Portabellini mushrooms are a firm favourite in my kitchen...

Add the mushrooms to the wok/pan with about 2 teaspoons of water, and stir-fry for about one minute. Add the teriyaki sauce, and toss well. Cover and steam for about 10 seconds.

A good quality olive oil is essential and the teriyaki sauce is a winner with stir-fry dishes.

Spaghettini works well with this recipe. While you're busy with everything else, cook the pasta as per instructions in boiling water.

 

Return the lamb and any juices to the wok with the spaghettini and chives.

(I couldn't find chives today, so I used spring onions - it worked just as well.)

Toss well and heat through.

And there you have it - a strir-fry dish to die for!