I have used yogurt for marinating various meats and it suddenly occurred to me that kombucha would make a good marinade. It did, the meat was so soft, it just melted in our mouths. This recipe is fantastic. The rosemary comes gently through the meat–it is just amazing how well rosemary goes with lamb.

Serves 2

• 2 lamb shanks (grass-fed is best!)
• 1/2 c kombucha (or thereabouts)
• 2 sprigs of rosemary, chopped
• 3 toes garlic, minced
• 2 onions, sliced
• 3 c meat stock
• 4 carrots, medium dice
• 1/2 lb green beans, cut into pieces

Method: Place the lamb shanks into a dish and cover them with the kombucha, add the rosemary and garlic and roll the shanks around. Place in fridge overnight.

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Tongue is delicious, moist and tender. I highly recommend it.

Serves 10-12

• 4 lb fresh beef tongue
• 6 peppercorns
• 4 whole cloves
• 1 T vinegar
• 1 med onion, chopped
• 1 T oil
• 1 T flour
• 2 c hot tongue liquid
• ½ t salt
• ¼ c raisins
• ¼ brown sugar
• 1 T molasses
• juice of 1 lemon

Method: Scrub tongue well. Cover with boiling water, add peppercorns, cloves and vinegar. After it comes to a boil, simmer 4-5 hours or until fork tender.

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Method: Wash and dry livers well. Sprinkle lightly with salt, pepper and flour. Saute in butter until browned, 7-8 minutes. Serves 2-3 with rice.

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This is what I call poor man’s roast. Sardines are a great affordable way to get protein and fat if you are on a really tight budget. If the vegetables are roasted to the point of caramelization the flavor will be even better. This is actually a delicious dish even if you aren’t broke.

serves 4

• 4 medium carrots, large dice
• 2 lg onions, large dice
• 1/2 head garlic cloves, peeled
• 2 medium sweet potatoes, scrubbed and large diced
• 1/2 pumpkin peeled and large diced
• 1 head broccoli, cut into florettes
• 1 tin crushed tomatoes
• 2 tins sardines
• to taste chili
• to taste ground coriander
• to taste cinnamon
• to taste salt
• oil

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This dish is known in Myanmar as Bachelor’s Chicken Curry. Traditionally young men would steal the chicken and other ingredients if hunger overtook them while out on a romp. In their haste to cook the meal over an impromptu fire, garlic cloves were pounded and thrown in, skin and all.

On occasion certain young men might have been known to add a bit of marijuana* to the simmering mix, resulting in great amusement and laughter from all who consumed this addicting combination of flavors.

Serves 4

• 1inch ginger, pounded
• 6 cloves garlic, pounded
• 1 medium onion, sliced and pounded
• 1T oil or more as necessary
• ½ t turmeric
• 1t chili powder (or more to taste)
• 2 medium potatoes, medium dice
• 2-3 chicken legs, deboned and medium dice
• salt or fish sauce to taste

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Serves 4

• 1inch ginger, pounded
• 6 cloves garlic, pounded
• 1 medium onion, sliced and pounded
• 3 tomatoes, pureed
• 1T oil or more if necessary
• ½ t turmeric
• 1t chili powder (or more to taste)
• 12-16 large prawns
• salt or fish sauce to taste

Method: Prepare the curry gravy by pounding the ginger, garlic and onions in a mortar and pestle. This can also be done in a food processor.

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