Hold tight.
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I did a very good rub recently for BBQ’d lamb but for the life of me I can’t find the recipe now.
It was morocccan themed, with Ras El Hanout and a few other ingredients.
You won’t go too far wrong with a marinade of Cumin, Corriander, Pakrika, Garlic and lemon juice.
Give yourself plenty of time if you are slow cooking 5 joints of meat in the oven together.
If you have any doubts on having enough, get some good quality ham sliced and put it out as an additional meat.
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Harissa can be a bit spicy when doing it for a crowd.
And roasters
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Yeah il put them on at 9am I’d say for 3pm target time
A pile of mate, buttered sliced pan and away you go.
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They’ll drink more Dutch Gold and you won’t be left with any.
A nice Moroccan yogurt sauce on the side to cool it for the roasters
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You’re first rate on the middle eastern cuisine in fairness.
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Unsurprising given his Turkish heritage.
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I set you up for the tap in there.
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It’ll go over the heads of most of the dullards posting here unfortunately.
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Savage looking feed and a nice bottle of Picpoul to go with it. Lovely part of the world.
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For sure. Familiar with general area but never before in Leucate. Loved finding a low key seaside spot that just trades on having incredible seafood. Loved the emphatically non glam nature of several ordinary restaurants in a ‘main drag’. Am as obsessed with oysters as with mushrooms.
Not ordinarily a fan of crassotrea gigas. But these oysters were fine claires, crassotrea gigas in its best attempt at masquerading as ostrea edulis. They were lean and they were sublime – even in May.
Muscadet when north, picpoul when south… Delicious bottle – for a feckin’ tenner.
Send me to Pseuds Corner… My only regret is that their sea urchins went out of season in late April.
.
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I only recognize a few words but it sounds like bliss!
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Spent a month in Sête just up the coast years ago. Great part of the world.
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First time in France since early 2019. When I was in Sète for first time. Have a notion we probably have eaten in same bistro there.