Pan seared foie gras atop sliced pear, puff pastry, and honey glaze.

(Source: beefandbutter)

Lamb Rump Roast with Herb Roasted Potatoes and Spinach Salad

Ingredients (lamb):

• 2 lamb rumps (think fairly large single serves… with leftovers)
• 1/2 cup thyme, roughly chopped
• 1/2 cup rosemary, roughly chopped
• Juice of half a lemon
• 3 garlic cloves, diced
• 3-4 tablespoons of olive oil
• Salt and pepper

Toss everything together and marinade for at least a few hours to overnight.  It could probably even go 2 days.  Remove lamb from marinade, getting off the herbs, and set aside.  Get an oven-proof pan nice and hot, and sear the fatty side of the lamb for about 5 minutes, until it’s starting to get really brown and burned.  This is going to get the lamb all sorts of juicy while it’s cooking.  Flip it over, drizzle with a bit of olive oil (I also added some carrots, but I don’t think it did anything for the lamb, they were just going off and needed eating), and bake for 30 minutes at 200C / 375F.  Remove, let rest for 5 minutes, and slice to serve.  If you want it to look really pretty, you can remove that fatty top bit, it’s done its job.

Ingredients (potatoes):

• 5-6 fingerling potatoes, skins scored with a fork, and chopped in half / thirds depending on size
• 1/2 cup chopped sage and rosemary
• Salt and pepper
• Heaping tablespoon of duck fat

Combine the ingredients and bake for 40 minutes at 200C / 375F, flipping halfway through.

(Source: sporkme)

Olive Oil Foam

Artichoke stuffed potato bites with herbs.

(Source: imesotk)

Simply Beautiful.

(Source: jadeyeux)

Chinese Trinidadian Stir-Fried Shrimp with Rum

Breakfast

Mushroom omelet with a garlic, olive, tomato salsa, and a sprinkle of havarti cheese and parsley. Hardy breakfast.

(Source: immadhungry)

Lemon and parsley baked fish: recipe here

Very easy and simple, not to mention delicious.

(Source: foodopia)