main course · side of lamb

Slow cooked lamb, silverbeet and fetta cannelloni, side of lamb-part 8

 

Tablespoon flour
700 grams Lamb chops
1 onion
3 cloves garlic
1 tablespoon basil
1 tablespoon oregano
pinch salt and pepper
400 grams tomatoes
teaspoon rosemary
teaspoon thyme

Pasta
1 ½ cups flour
2 eggs

1 cup silver beet
100 grams fetta
100 grams cheddar

Roll the chops in the flour and brown in a pan on the stove then transfer them to the slow cooker. Peel and dice the onion, crush the garlic and chop the herbs and tomatoes and put this all in the slow cooker, add a good pinch of salt and pepper and cook on low for 5 ½ hours or until the meat is falling off the bone.  Put it in another container and the fridge to cool down. When cool remove the fat from the top and discard. Remove the bones and discard.

Separate most of the sauce from the meat and put this sauce aside this will be your sauce for the top of the cannelloni it does not matter if there are a few bits of meat still in it.

Shred the silver beet and mix this with the cheeses and the meat.

 

To make the pasta, either in the food processor or a bowl mix the egg into the flour and knead well. Roll out on the pasta machine to number 6 and cut into 15 cm long sheets. Cook for about 3 minutes in boiling water and cool.

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Lay the filling in the middle of each sheet and roll, lay in a baking tray and top with the sauce and parmesan cheese. Bake for about 25 minutes in a moderate (180 C) oven.

 

 

 

preserve

Tomato sauce

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This is the same size as the batch I made last year, I probably gave half of it away, but I ran out in September so it is not a excessive size batch for a family. Hope it last the full year this year! I’m still getting 1/2 kilo plus of tomatoes most days, we each them in most meals and we all love to snack on the small ones. Maggie takes them in her lunch every day. The Roma tomatoes from the seeds I collected last year where the best preforming tomato plant again this year a a ‘tiny tommy’ variety that I planted from seed did quite well too. I did make the easy-sauce sauce a few years back, but last year I read the ingredients label on the bottle, it was a bit scary, and decided not too use it anymore!

6 kilos of tomatoes
1 kilo onions
2 bulbs garlic
1 tablespoon pepper
750 grams sugar
30 grams salt
1/2 tablespoon cloves
1/2 tablespoon mustard powder
1 tablespoon cumin
1/2 tablespoon chilli
1 kilo apples
1 cup brown vinegar
1 cup white vinegar

Peel and chop the onions and garlic, chop the apple and tomatoes, put all the ingredients in a heavy based pot and bring to a gentle boil, simmer for about 25 minutes until all ingredients are cooked and blend well with a stick blender. simmer for a further hour and the sauce should soon reach setting point (put a spoonful on a plate in the fridge and when cold it should have the desired sauce consistency). Pour into hot sterilised jars and cover and seal.

preserve

lemon marmalade

lemon marmalade
1 kilo Lemons
2 apples
1.2 kilo sugar
Cut the lemons into 8 wedges and then finely slice across each wedge into 1 ml slices. Put in a heavy based pot with 1 cup water and the grated apples. Bring to a gentle boil, and boil for approximately 20 minutes until the fruit is cooked and soft. Add the sugar and continue to simmer until the marmalade reaches setting point, to test for setting point put a spoonful on a saucer in the fridge, and after a few minutes it will be firm and set, this could take between 1-3 hours depending on pectin levels of fruit and the size of the batch. Pour the hot marmalade into hot sterilised jars.

entree or light meal · side of lamb · soups

Onion Soup, Part 7- side of lamb

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I was thinking of making some sticky honey rosemary lamb ribs with the ribs of this side of lamb, but then I decided that was not a good idea because then I would eat the . So instead I trimmed the fat off the bones and put them in the stock pot to make this beautiful onion soup
Lamb ribs
3 sprigs Thyme
2 Bay leaf
½ cup onion ends
Pepper
Salt
½ cup celery leaf
2 cloves garlic
1 Carrot
8 Onions
teaspoon butter
2 tablespoons brown sugar
Trim all the fat from the bones and brown in a hot pan on all sides. Put them in the slow cooker with the thyme, bay leaf, onion ends, pinch of salt and pepper, celery, garlic and carrot and 2 litres of water cook on high for 6 hours. Strain and refrigerate the stock so the fat settles on top, discard the fat.
Slice the onions and fry in hot pot for 5 minutes, add the stock and continue to cook for a further 15 minutes, season with salt and pepper and serve.

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entree or light meal · main course · side of lamb

cous cous and roast lamb salad

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This salad is made from pretty much whatever i have in the pantry/fridge and it changes each time I make it! I make it with cold leftover roast lamb for lunch with leftover roast vegies in the salad or as the main meal with lamb cooked especially for the salad. Have you tried your  roast lamb in the slow cooker? cut a garlic bulb in half through the middle and put in the bottom of the slow cooker and slice a onion, put lamb on top with a handful of rosemary and thyme, sprinkle with salt and pepper and cook in the slow cooker for about 6 hours and the meat falls of the bone. You could use: tinned beans, chickpeas, cucumber, fetta, grilled halumi or other cheese , grilled vegies such as zucchini or capsicum, olives, sundried tomatoes, balsamic or red wine vinegar.
1 cup cous cous
1 cup stock
1 teaspoon butter
1 teaspoon preserved lemon
1 cup roast pumpkin (roast extra with your lamb)
400 roast lamb
2 large tomatoes
1 cup peas
1 cup lettuce
20 mint leaves
20 chives
1 tablespoon olive oil
2 cloves garlic
80 grams fetta cheese
Salt and pepper

Tzatziki
200 grams natural yogurt
1/2 cucumber
2 cloves garlic
salt and pepper

To make the tzatzaki: peel and crush garlic, finely dice cucumber and mix with the yogurt, season with salt and pepper and add a tablespoon of chopped dill if you have some.

To cook the cous cous, bring the stock to the boil and the cous cous and cover for 5 minutes, then fold in the butter and cool.
Crush the garlic, dunk the peas in boiling water for a minute and strain, chop all the other ingredients, and toss together and serve.

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Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

 

main course · side of lamb

Roast lamb, roast vegetables and pan gravy, part 6-side of lamb

 

This is the 6th meal from the side of lamb I got some carrots, parsnips, zucchini rosemary and garlic from my garden.

Lamb leg
4 sprigs rosemary
3 cloves garlic
1 wedge preserved lemon

2 tablespoons plain flour
3 cups beef stock
1 tablespoon chutney or plum sauce etc

Salt and pepper

6 cups Vegetables to roast such as pumpkin, parsnip, carrot, beetroot, onion, zucchini, sweet potato and potato

Make small cuts in the lamb and  insert rosemary, garlic and lemon. Pre-eat the oven to 180 C . Put the lamb in a baking dish and cook for 1 hour. Peel and cut vegetables into 3 cm pieces .

 

Take the lamb out and put in on a rack, put the vegetable in the baking tray and the lamb back on top and bake for a further 30 minutes. Now the lamb should be ready(for medium rare to medium) to come out and wrapped in foil to rest while the vegetables  finish cooking for about 10 minutes.

To make the gravy take the vegies out of the tray, put the tray on the hot plate on low heat and put the flour in, cook this to it is brown then add stock and chutney and season with salt and pepper and cook for about 10 minutes.

 

main course

chicken soft tacos

 

This spice mix would be great with beef strips or mince too. I use French onion soup mix rather than onion and garlic powders as they are ingredients that I don’t have any other use for.
(for 8 tacos, serves 4)

500 grams chicken thighs
1 onion
1 teaspoon vegetable oil
2 cloves garlic
1 tablespoon sweet paprika
1 teaspoon chilli
1 tablespoon cumin
1 teaspoon oregano
1 ½ tablespoons French onion soup powder
¼ teaspoon mild cayenne
½  teaspoon salt
1 teaspoon ground coriander
¼ teaspoon black pepper

8 flour tortillas

½ Lettuce
4 medium Tomato
200 ml Sour cream
100 grams grated Cheese
1 avocado or avocado dip

Mix all the herbs and spices together with the French onion soup powder. Slice the chicken into 5 ml strips and coat all the chicken in the spice mix, you might find it easy to put it all together in a bag hold the end shut tight and give it a shake.

Slice the onion and crush and heat a heavy based pan with the oil. Fry the onion and garlic until tender and add the chicken and cook turning regularly for about 6 minutes or until cooked through.

Slice the lettuce, avocado and tomato and assemble in the middle of the tortilla add the chicken, cheese and sour cream and serve immediately