Today in the restaurant industry a popular hard to get into restaurant you have to make a booking, and if you cancel you can be charged a cancellation fee, Huey and Brent discuss the way it was and how its going.
Listen to the podcast here.
LAMB CUTLETS ‘SCOTTADITTO’ with Smashed Potatoes (for 2)
Scottaditto means burning fingers, which is exactly what happens when you eat these chops, as is traditional with your fingers. (Remember the TV ad with the kid asking for lamb shops ‘with handles’?) And, I also noticed that a restaurant in Sydney is serving special Scottaditto napkins, so you don’t burn your fingers.
6-8 medium-large chat potatoes
sea salt & freshly ground pepper
juice of 1 lemon
1-2 garlic cloves, crushed
1 tspn rosemary needles
6-8 French-trimmed lamb cutlets
Toss the potatoes in oil and seasonings and roast in a 180°C preheated oven until tender. Then press down firmly with a potato masher to squash a bit, return to the oven tray, sprinkle with more oil and seasonings, and cook until golden and crispy.
Whisk ½ cup oil, the lemon juice, garlic and rosemary in a large bowl, add the lamb and toss well. Leave until spuds are ready tossing every now and then.
Season the cutlets and cook on a preheated BBQ or ridged grill until crusty on the outside and pink within.
Who Is Iain “Huey” Hewitson
Born 4 October 1948 (age 69)
Otaki, New Zealand
Iain “Huey” Hewitson (born 4 October 1948 in Otaki), is a New Zealand-born chef, restaurateur, author, and television personality who moved to Australia in 1972. He is best known for his television involvement with Network Ten. He was also the face of supermarket chain BI-LO.