Slow Roasted Tuscan 'Spoon' Lamb

So this year for the Christmas I am preparing something that is not a turkey or gammon effort, instead, Lamb is my key focus point for the festive table.  'Others' will be donning the table with traditional bird and pork offerings, but I so need a change, and I have found it in a wonderful leg of lamb.  

Cooking a block of meat for 4-hours might seem a little excessive, but the results are nothing less than spectacular.  This lamb is so tender you can literally pull it off the bone with 2 spoons ... hence it's name.  

Serve it with some season or festive veg, you will not be disappointed ... I promise.  

Slow Roasted Tuscan Spoon Lamb

Serves 4 - 6

1,2 kg leg of Lamb on the bone
Olive oil
1 tbsp salt
1 tbsp cracked pepper
500 ml white wine (If its not good enough to drink, it's not good enough to cook with!)
1 cup water
2 whole heads of garlic, unpeeled, cup in half
15 stems fresh Thyme
15 stems fresh Rosemary
6 Anchovy fillets (optional)

Generously rub oil into the lamb on all sides.  Add salt and pepper and lightly rub.  Add oil in a pot with a tight fighting lid (Dutch Oven), brown lamb very well (almost burnt) on all sides. Remove meat and set aside.

Add wine, water and scrape grizzle off the bottom of the pot.  Add garlic, herbs, anchovies and place the Lamb on top. Cover with lid and cook for 4-hours exactly at 150'C.  Remove meat from pot and wrap in aluminium foil and stand for 15 min.

Strain liquid and squash garlic through a sieve. Reduce sauce to thicken ... or add a little flour or Mazina to help do so - pending how thick you like your sauce.  Place meat on a plate with season vegetables and drizzle with sauce.

To serve, you only need 2 spoons on the table to pull the meat ever so gently off the bone family style.

Enjoy
~ Michelle ~

Caramelized Mixed Bell Pepper Bruschetta

These crunchy, sweet and tart open bruschetta are delicious anytime as a snack or casual hors d'oeuvre along with some cocktails.

If you cannot find Italian ham, feel free to use a Spanish Serrano ham or similar.  The key is it needs to have a smokey flavour and above all ... be cut extremely thin, almost see-through.  I just love the way the sweetness of the peppers work with the sharpness in the Parmesan, along with the smokey flavour that lingers on the palette.

Garlic or less garlic is the question?  Smearing hot toasted bread with fresh garlic carries a HUGE punch of flavour.  If you are not too keen on garlic, then go easy on the smear.  Believe me, the lightest of garlic rub allows you to taste its distinctive flavour.

This is one of my all-time go-to favourites!

Enjoy
~ Michelle ~

Caramelized Mixed Bell Pepper Bruschetta

Serves 2 - 4

2 Tbsp good olive oil
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 red onion, sliced
1 Tbsp sugar
2 Tbsp fresh basil, finely slithered
Salt & pepper to taste
1 baguette
2 cloves garlic peeled and halved
8 slices smoked Italian ham
Parmesan, shaved
Dill for garnish

Heat olive oil in a saute pan on a medium heat.  Add peppers and onion, and cook until soft.  This should take about 8 - 10 minutes.  Sprinkle peppers with sugar and cook for a further 2 minutes to caramelize.  Stir in basil and season generously with salt & pepper.

Slice baguette into 1 inch thick slices on the diagonal and brush lightly with some olive oil.  Place evenly on a baking tray and bake in a 180'c oven for 5 minutes until  lightly browned.  Remove from the oven and whilst still hot, rub one side of the toasted bread with garlic.

Now to dress ... top each slice of bread with a piece of ham, warm pepper mix and a generous amount of shaved Parmesan.  Drizzle the top with a little olive oil and sprinkle with a little fresh dill.  Serve immediately.




  

Balti Butter Chicken

BALTI BUTTER CHICKEN
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Who doesn't love Indian Food? Needing a break from the obvious Korma ... then this one is for you. It is a mild, creamy curry, traditionally stir-cooked Balti style in a kadhai pan.  
And what in heaven's name is a kadhai you ask?
It is a type of thick, circular, deep cooking pot used in Indian, Pakistani, Bangladeshi and Nepalese cuisine, similar to a wok really, just with steeper sides.  




If you don't have a kadhai, and most if us don't ... use a wok, it works just as well. 

RECIPE 
This is suitable for 4-foodie lovers  

5 Tbsp butter 
2 Tbsp olive oil
2 medium onions, chopped
3 cloves garlic crushed
1 inch piece fresh ginger, peeled & grated
1 tsp Garam Masala
800g chicken breasts, cut into stir-fry pieces
2 Tbsp coriander powder
1 tin good whole peeled tomatoes
3/4 cup plain Greek yoghurt
50g chopped almonds (optional)
1 tsp salt
1 Tbsp sugar
2 Tbsp turmeric
1 curry leaf, finely chopped
4 Tbsp cream
2 Tbsp fresh coriander leaves, chopped
1 tsp ground cumin

Heat butter and oil in a kadhai or wok

Sauté onions, garlic, ginger and Masala together
Add chicken and coriander and stir on high heat until browned
Add tomatoes, yoghurt, almonds, salt, sugar, turmeric and curry leaf and cook on a medium heat for 20 - 25 min or until tender and sauce has thickened

Lower heat, add cream, coriander, cumin and cook for a few minutes
Serve on rice with traditional curry sides 

Greek Lamb Shish Kebabs

If you have ever been to Greece, you will know that long after the memories of the holiday, you will never forget the destination for its wonderful food.  It is all about meat, garlic, ripened tomatoes, onion and other fresh produce from the lands.  And of course everything is served with a Greek salad and tzatziki on the side.

I have been inspired today to make some Lamb Kebabs.  I had a great idea to use mint sauce as appose to fresh mint and lemon - but it would seem I left that behind in the store, so to the former we go.


WHAT YOU NEED ...
600g lamb neck, 1 inch cubed
Fresh mint for garnish

For the marinade
1/2 cup Greek yoghurt
1 shallot, grated
2 cloves garlic, crushed
Juice of 1/2 lime
1 Tbsp olive oil
3 Tbsp fresh mint, chopped
Salt & pepper to taste


WHAT TO DO ...

1. For the marinade - mix all in a large bowl and stir through well
2. Add lamb cubes and mix well
3. Cover with cling film and refrigerate for 4 hrs or overnight
4. Preheat grill to high
5. Thread lamb onto 4 - 6 wooden  skewers (pending size) soaked in water for 15 min
6. Grill for 10 - 12 min until cooked through, turn occasionally

Garnish and of course serve with tzatziki and a little Greek salad on
the side


απολαμβάνω (enjoy!)

Mussel Pot

Who doesn't love a huge pot of steaming mussels? I personally prefer a heavier sauce as appose to a broth stock, so here is my decadent and not-so-healthy recipe.  Suitable for 2 foodie lovers ... here we go.

Mussel Pot
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2kg fresh mussels, beards removed
1 tbsp flour
1 red onion, finely chopped
3 large clove garlic, chopped
3 celery stalks, chopped
1/2 tsp cumin
1/2 tsp paprika
2 tbsp flour
300ml chicken stock ( homemade if possible)
250ml lite cream
1tsp salt
1/2 tsp pepper
1/4 cup dry white wine


Add flour in a big mixing bowl and top up with water
Add mussels and soak for 20 min (this takes the grit out) then strain
Boil a pot of water on the stove, add mussels, cover and simmer until they have opened
Those that do not open, discard
Strain and set aside
In a second pot add olive oil, onion, garlic, celery, cumin, paprika and cook on medium until tender
Add flour and stir, then stock and cream, salt and pepper and stir until it thickens
Add wine off the heat
Remove half of the mussels out of their shells and add to sauce
Add balance of shelled mussels, and heat through, do not boil
Add chopped celery leaves for garnish and serve with some crispy baguette

Roasted Tomato, Goat's Cheese & Thyme Tart

If you like the tart of a tomato, you will love this.  It is an ideal tart to enjoy on its own with a side green salad or to be a side dish itself.  It is so easy and looks really impressive if you are entertaining.  Suitable for 4 - 6 foodie lovers.  Here we go ...

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Roasted Tomato, Goat's Cheese & Thyme Tart

1 packet bought puff pastry, defrosted
Flour for dusting
1 egg, lightly beaten
15ml sundried tomato pest
1 clove garlic, thinly sliced
50g goat's cheese
300g mixed small tomatoes, halved
15ml sugar
1/2 tsp salt
1/4 tsp pepper
25ml fresh lemon thyme, chopped
1 tbsp olive oil

Preheat oven to 200'C
Dust clean surface with flour and roll out pastry
Cut a round the size of a dinner plate
Using a sharp knife, lightly score a 5cm border
Fold pastry over to crease a raised rim around the edge
Transfer tart case to a greased baking sheet
Brush the rim with egg and prick the base a few times with a fork
Spread tomato pesto over the base
Add garlic slices and crumble goat's cheese evenly
Toss tomatoes, sugar, salt, pepper, thyme and oil in a bowl
Arrange on top of the tart case
Bake for 20 - 25 min until golden brown
Garnish with fresh thyme

Enjoy!

Potato Wedges with Smoked Paprika, Rosemary & Garlic

Now here is a great snack or side dish with anything.  It is affordable for entertaining and above all is oh-so-easy.  Here we go ... (suitable for 4 foodie lovers)

Potato Wedges with Smoked Paprika, Rosemary & Garlic

500g small to medium potatoes, cut into quarters lengthwise
4 tbs olive oil
3 cloves garlic, finely chopped
1 tbsp fresh Rosemary, chopped
1 tsp salt
1 tsp black pepper
1 tbsp smoked paprika

Heat oven to 200'c
Place potatoes on a baking sheet
Add olive oil, garlic, rosemary, salt, pepper and paprika
Toss with your hands to ensure all is mixed well
Bake as a single layer for 1 hr, turning half way through
Serve with pretty much everything, but herb cream cheese works best

Enjoy!