main course · side of lamb

Honey and garlic braised lamb shank tossed through homemade fettuccini with roast pumpkin and silver beet, side of lamb- part 3

random garlic 2 (1 of 1).jpg

This is part three of the side of lamb, that’s one up side to this crappy weather, I can get through some of the hearty slow cooked cuts of the lamb that are normally more appealing in winter. This pasta dish is a good way to feed the family with the one shank.  Shank and some other ribs
3 Tablespoons flour
2 cups tomatoes (or a can of crushed)
1 brown onion
3 cloves garlic
2 sprigs rosemary
2 cups beef stock
1 Tablespoon honey
Salt and pepper
200 grams pumpkin
2 cups silver beet
200 ml cream
100 grams parmesan

Pasta (or buy a packet)
2 cups plain flour
1 cup spinach
2 eggs
1 Tablespoon oil

Heat a pan, coat the lamb in flour and brown the meat on all sides. Put the meat in the slow cooker, with the stock sliced onion, chopped rosemary, crushed garlic, honey and a pinch of salt and pepper and cook on the high setting for about 4 hours or until the meat is falling off the bone. Refrigerate if you have time, so the fat will settle on top. Remove all the fat from the top and discard all fat and bones. Break the meat up a bit and put back in heavy base pan with the rest of the liquid and heat to reduce some of the liquid.  To make pasta: put the flour in the food processor, while blending add oil and then eggs to form firm dough. If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 6. Cut the pasta on the fettuccini cutter on the pasta machine and cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in the boiling water when serving the dish). Or cook the packet pasta following the directions on the packet. DPP_60

Dice the pumpkin into a 1.5 cm dice and roast in the oven for about 25 minutes until cooked. Add the cream to the meat and sauce and reduce for about 5 minutes until the sauce has thickened, toss through the pumpkin and washed shredded silver beet, when the silver beet is cooked toss through the hot pasta and serve with the shredded parmesan cheese.

honey lamb (1 of 1).jpg

 

main course · side of lamb

Side of lamb part 2, slow cooked chump chops

The rain and cloudy day yesterday has made me want to use the slow cooker, from my garden I have carrots, rosemary, parsnips, silver beet, cabbage, pink eyes, sage, garlic and onion. I will use the stewing chops from the side of lamb to make this dish and I will serve it with the apple and mint jelly that I made a few days ago (see the previous post).

DPP_52

Garlic and rosemary braised chump chops, sautéed  silver beet and cabbage, sage and butter pink eye potatoes, parsnip and carrot mash and apple mint jelly.

2 Tablespoons flour
800 grams stewing chops
1 large brown onion
3 cloves garlic
4 sprigs rosemary
2 cups beef stock
Salt
Pepper

400 grams pinkeye potatoes
1 clove garlic
10 sage leaves
1 teaspoon butter

2 medium carrots
2 medium parsnip
1 teaspoon butter

½ brown onion
1 clove garlic
1 cup cabbage
1cup silver beet
1 teaspoon oil

To cook the lamb: Slice the onion and crush the garlic, chop the rosemary and put these in the base of the slow cooker. Heat a pan a coat the chops in the flour, brown the chops in the pan on both side and put these in the slow cooker. Cover with the stock and add a pinch of salt and pepper and cook on low for about 4 hours or until the meat is falling of the bones.

To cook the potatoes: Wash the pinkeye’s, put in a pot and cover with water and boil for about 10 minutes or until tender. Heat a pan and melt the butter sautéed the crushed garlic and sage and toss the potatoes through.

To make the mash: peel the carrots and the parsnips and put in a pot cover with water for about 10 minutes or until they are cooked and soft, strain and mash with the butter, and season with salt and pepper.

To cook the cabbage: slice the onion, cabbage and silver beet and crush the garlic. Heat the oil in a pan and sauté the onion and the garlic, add the cabbage and silver beet and sauté for a further 6 minutes until cooked and tender.

And serve with the apple and mint jelly.

preserve

Plum Jam

DPP_51

will make about 6, 300 ml jars

1kg fruit
2 apple
1 lemons
1 kg sugar

Cut the plums in half and take out the seed, grate the lemons and the apples including the skin and the pips and put in a heavy based pot. Bring fruit to the boil with 2 cups of water, simmer until fruit cooked and soft. Puree fruit and add sugar bring back to boil and simmer until it reaches setting point. (to check setting point place a little on saucer in fridge when its cold it should be set).

 

This simple jam recipe is suitable for berries and apricots too.

preserve

Preserved Lemons

DPP_49

4 290ml clean sterilized jars with lids
2 cups salt
12 lemons
4 bay leaves
12 cloves
8 peppercorns
2 cinnamon sticks

Cut each lemon into 8 wedges. Mix all lemon wedges with one cup of salt and leave for 15 minutes. Squash lemon wedges, skin side next to jar side, into the jars with the spices distributed through the lemons. As you are squashing the lemons the lemon juice is covering the lemon. Top with remaining salt and seal jar. Leave for at least one month before opening and refrigerate once opened.

preserve

Apple and mint jelly

DPP_40
5 kilo apples
2 cups mint
1 litre water
2 cups white vinegar
1 cup brown vinegar
1 kilo sugar

Roughly chop the apple’s including the skin and the pips and put in a heavy based pan with the roughly chopped mint and water and gently bring to the boil, continue to boil gently until the apples are cooked and soft about 20 minutes. Mash the cooked apples and add vinegar and simmer for a further 20 minutes.

Collect the clear liquid by straining through a muslin cloth (this will take a while, maybe even overnight?).

Add the sugar to the liquid back in the cleaned heavy based pot and bring back to a gently simmer until the jelly reaches setting point, this could take 10 minutes to 3 hours depending on the size of your batch and the pectin levels in the fruit.

Skim any scum from the top by laying paper towel on top to collect it.

DPP_45

It has reached setting point when you put a sample on a cold plate and the sample is firm in the fridge.

Pour into hot sterilized jars and seal. This should make about 5, 300 ml jars

DPP_42

 

main course · side of lamb

Side of Lamb part 1: Lamb cutlets with a oregano and garlic dressed quinoa, tomato and bean salad

DPP_26

I like to know where what I am eating has come from. I like to buy my meats from the farm, one of the most economical ways to do this is to buy the entire beast or half (side) and freeze it in meal size portions. I have just purchased a side of lamb, over the next few weeks I will post recipes for all the cuts of meat from the side and ways to use it all including the ribs and bones, using as much of my own grown produce, or locally sourced to accompany the meat in the recipes.

For this recipe I  will use the cutlets. The garlic, red onion, chives, spinach, oregano, tomatoes and beans are from my garden and I have used “kindred Organics” Quinoa which is a Tasmanian product.

Fetta pocketed lamb cutlets with a oregano and lemon dressed quinoa, tomato and bean salad (Serves 4)
12 lamb cutlets
100 grams fetta

Salad
1 cup quinoa
12 small tomatoes
150 grams green beans
1 cup spinach
1 red onion
20 chives

Dressing
2 cloves garlic
2 table spoon oregano
2 lemon
1 ½ tablespoons olive oil
Se salt
Cracked pepper

To make the dressing; crush the garlic and finely chop the oregano, take the juice form the lemon and mix altogether with the olive oil, season with salt and pepper.

To make the salad: Wash the quinoa well put in a saucepan, cover with water and boil for about 10 minutes until soft. Strain and cool. Cut the tomatoes, top and tail the beans and blanch for one minute in boiling water and cool. Shred the spinach, slice the onion and the chives and mix altogether and dress the salad using half the dressing.

Trim the cutlets of any fat and lay flat. Put a slice in the meat side of the cutlet and fill with the fetta. Grill for about 4 minutes on each side for medium. Serve immediately with the salad and drizzle the remaining dressing over the meat.

DPP_28