Guest Chef no.1

The fabulous Mr James Earley

Our good friend from college has just moved into the city centre, so on Sat afternoon me and Lola arrived at his door (along with the NTL man) to inspect the new gaff. Well what a view - he also was so good as to provide us with some delicious dinner - which he has kindly agreed to share with us all.

He prepared it in no time - got the lamb from the Asia Market in town - it was sliced super fine. I thought it was parma ham when I first saw it raw. I was surprised by the simplicity of the recipe - so here it is in the words of the man himself

Soy Lamb stir fry

– 1/3 kg thin cut lamb (courtesy of the Asian Market)

– 1/2 a large bag of bean sprouts

– 1 tin of water chestnuts

– 1 bag of Pak Choi

– 1 pack of green beans

– Egg Noodles

– 200ml Soy Sauce
– and possibly a dash of chili oil too

– Cook the lamb in a wok/frying pan with a little sesame oil, on a high heat, keep stirring till nice and brown

– Throw in the veg when the lamb‘s cooked, toss for 2/3 mins till cooked but still crispy

– Pour soy sauce in when the veg is nearly done.

– Cook your noodles separately as the veg is cooking.

– Drain the noodles, mix in with the lamb and veg.

– Serve!