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I belong to a Facebook Group called The Ready Steady Cook Club (TRSCC).
The people in the group couldn't be nicer and more supportive of each other.
There are some bloggers and foodies of all types. Once a month we hold a cook-off.
One member of the group picks the ingredients bag for the month and whoever
chooses to participate that month comes up with a maximum of two dishes using
the ingredients bag. This month was the third one I have participated in and
I've enjoyed every one.
This month the ingredients bag was chosen by Thoko Langman from Taryn Delish http://www.taryndelish.com . It was an interesting group of ingredients,
green peppers, lamb, fig, coconut milk, basmati rice and tofu,
two of which I have never used before, namely, figs and tofu.
served with red pepper basmati rice and this dish. This is Grilled Lamb Chop
with a coconut and fig crust. We served it with Coconut Turmeric Basmati Rice and
Tropical Fruit Fig Salsa with Tofu Chips!
Naturally, being the meat lover that he is, my husband's
favorite was the coconut and fig crusted lamb chop. Check out our fearless
leader Colin Nwese's website also!
Many of our other members' links are on the sidebar on the left!
Check them out! Tons of fantastic recipes!
Come and check out the group too at
We would love to have you there!
Update!! We won the Challenge with this dish!
Thank you to everyone in TRSCC!