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).

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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

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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

Apple and mint jelly

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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.

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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

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dessert

Blackberry Jelly

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200 grams blackberries
500 ml apple juice
2 tablespoons gelatine

Put half the apple juice in the blender and the berries and blend. Strain. Bring the other half of the juice to the boil and dissolve the gelatine and mix in with the berry mix and strain again. Put in to moulds and leave to set.

main course · side of lamb

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

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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.

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snack

Pesto

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1 Large bunch basil
3 cloves garlic
50 grams pine nuts
50 grams Parmesan cheese
100 ml oil

Pick the leave’s of the basil off the stem. Peel the garlic. Put the basil, pine nuts, oil and garlic in the blender and blend until smooth, add the parmesan, blend this through the mix and season with salt and pepper.

entree or light meal · main course · seafood · snack

Tomatoes; oysters topped with tomato tabasco and vodka

I love home grown tomatoes. I think they are the most rewarding food from the garden because they taste so much better home grown than store bought.  If I only had a small space to grow a few vegetables each year tomatoes would be at the top of the list. As well as being easy to grow, half my plants this year are from seeds that I have collected from previous years, they have proven to be quite hardy plants, they survived without any attention during sweltering heat my ten day absence during the bushfires. There are so many uses for frozen or bottled tomatoes through the year, curries, pastas, sauces, chutneys, soups that they will never go to waste.

Oysters topped with tomato, tabasco and vodka

12 oysters in the ½ shell
2 vine ripened tomatoes
60 ml vodka
Splash of Tabasco to your liking

Dice tomato into a fine dice, and vodka and Tabasco and let sit in fridge for a least 15 minutes, (no longer than 4 or so hours so the tomatoes are still fresh) top each oyster with the salsa

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