Recipes by Author

Lauraine Jacobs

Barbecued Butterflied Leg of Lamb

Barbecued Butterflied Leg of Lamb

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Throughout the summer I find myself cooking for numerous friends and family at out beach house at Omaha. We stay there for most of December and January, a time when lamb is at its best. I’m confident that there’s always an easy dinner for a crowd when I’ve got a boned leg of lamb on standby in the fridge. Marinate the leg of lamb with this Asian-flavoured mixture and then cook it ever so slowly over indirect heat, with the barbeque lid firmly closed. All you need to serve with the...

 
Barbecued Jerk Chicken

Barbecued Jerk Chicken

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Jerk bears no relation to the dried ‘jerky’ found around the world; it is the term given to the subtle spice mixture that Caribbean people use to flavour their pork and chicken before grilling it over hot coals. I first tasted this dish at the Jamaica Inn while in the Caribbean, and found a similar recipe to the one here in an old collection of recipes put out as a fundraising book in the Cayman Islands. Serve with ice-cold beer, or a chilled light white wine.

 

 
Beef and Spinach Empanadas

Beef and Spinach Empanadas

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Even holidays are like work for a curious cook. We took our grown-up children on a Caribbean cruise a few years ago and I was fascinated by the food we found at all the ports of call. These little tasty pastries are inspired by some Jamaican patties filled with vegetables and meat that we ate in Ochos Rios. Most of the countries in the Caribbean and the Americas make them in one version or another. Serve them with a favourite dipping sauce or salsa.  

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Best-ever Bacon and Egg Pie

Best-ever Bacon and Egg Pie

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

I grew up in a family where bacon and egg pie was synonymous with outdoor eating. On really hot summer evenings we’d often go to Judges Bay in Parnell after Dad finished work, have a swim and enjoy a picnic dinner on that tiny strip of sand. My mother always made a wonderful pie that had a ‘lumpy’ top where the pastry had settled around the whole yolks. I have developed her pie to include cheese, tomatoes and loads of fresh herbs so that now it bursts with savoury aromas and taste....

 
Black Cherry Jam Roly-poly pudding

Black Cherry Jam Roly-poly pudding

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

I generally try to avoid dessert, thinking this will keep my weight down, but old-fashioned English puddings can be my downfall. Roly-poly pudding is traditionally made with suet. I prefer my version made with butter, which makes for an ever-so-slightly healthier dessert, and of course celebrates the sweet and rich New Zealand butter from our dairy farms. I have also used a rather luxurious black cherry jam and accompanied it with a classic orange-flavoured crème anglaise to make this a real wintry treat for...

 
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