On Thursday night, I got a distressed telephone call from my son, he turns 16 this year, saying that he didn’t want to live with his father anymore, and he wanted to come and live with us. This is all very well and good, but I am not about to rock the boat, so I made some extra phone calls to find out what was really going on. After a long conversation with his father, I discover that he had be grounded, all telephone and internet privileges removed, because he had bunked off school AGAIN!! Fair enough, I would have dealt with it in the same way. The problem was getting my 16 year old son back in the car with his Dad. He was at some woman’s house, I have decided I don’t like her very much. Anyway, I said that if he went home with his Dad, he could come here for the weekend and we would try and sort out the “issues.” In the end nothing got sorted, I did try to help him, but he is a typical teenager, who is NEVER wrong. I did make a banana cake with him though….. Recipe to follow in a later blog..
Now onto my latest recipe, we enjoy a good stir fry and I made this lamb one after having left over lamb…
Stir Fry Lamb With Carrots And Leeks
450g Lamb cut into strips2 tbsp olive oil
2 leeks cut into rings
1 carrots cut into this strips
2 cloves garlic minced
85ml lamb or veg stock
2 tsp brown sugar
1 tbsp soy sauce
- Heat the oil in a hot wok, then add the meat and cook for 3-4 minutes, whilst constantly stirring, with a slotted spoon remove the meat and keep warm.
- Place the leeks, carrots and garlic in the wok and stir-fry for 2 minutes, then remove and set to one side, discard the oil.
- Place stock, sugar and soy sauce in the wok, add the meat and stir fry for 2 more minutes.
- Serve on a bed of rice with the vegetables.