Mountains, here we come.

Hi All

Its has been a hectic month end for most South Africans due to the fact that our tax returns have to be in by close of day, today. We love you Trevor Manual, no relation to Mr. Pigg.

The thing I love about this weekend coming is that the crew and family are of to the mountains for a bit of R & R. The crew being- The Piggs, the Wades, the Byroms, the Louws and the Williams'. We are off to Champagne Lane in the Drakensberg Mountains.

The chalets have a heated swimming pool and a jacuzzi between them , all to ourselves. Tennis on Saturday afternoon to work off the Friday dinner and to get ready for the Saturday Night Feast. It is going to make Halloween look like a puppy when you see what we are going to look like on Sunday.

Yours truly will be out of action for the week there after, as I am in Bloemfontein doing my course and exam. I am taking my laptop with so if I get a gap I will blog something.

The girls are getting together tonight at my place this afternoon at 5 to make the final arrangements for the food, drink, etc. for the weekend. Trevor and I have giving squash a bit of a miss for the last couple of days but will put our elbows to the test this afternoon in the jacuzzi while the ladies are having their POW WOW.

My office is finally painted and my new furniture will be arriving shortly for the boardroom and the reception, thanks Trevor.

I wish all a enjoyable weekend and will miss chatting and talking .... with everyone.

HAVE A GOOD ONE.

ASHA'S ROAST LEG OF LAMB and MINT SAUCE

2kg leg of lamb, gashed a few times

1 Tbs ginger paste

1 tsp pounded green chillies

1 tsp garlic paste

1 tsp black pepper

1 tsp chilli powder

juice of 1 lemon

2 Tbs oil

1 Tbs butter

2 cups water

Method:

Preheat oven to 190 degrees Celsius.

Make a paste with the ginger paste, chillies, garlic paste, chilli powder, black pepper and lemon.

Rub well onto the meat and in the gashes.

Heat oil and butter in roasting pan.

Place the spiced leg of lamb in the pan and brown all sides.

Add the water.

Cover with foil and place in the oven for 1 hour and 30 minutes.

Remove the foil at the end of cooking time and brown meat evenly.

Serve with roast potatoes, savoury rice and buttered vegetables of choice.

MINT SAUCE

1/2 cup chopped fresh mint

3 Tbs balsamic vi negar

1 tsp sugar

pinch of freshly ground black pepper

Method:

Heat vinegar and remove from heat. Add mint, sugar and pepper. Stir and served chilled.