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 ~

Roasted Mint Shoulder of Lamb with Potatoes

Roasting a big piece of meat has never been as easy as this and with only 7 ingredients - one of them being the meat and the second potatoes!  Life to too short to have tough, overcooked lamb, this not one of those times.

This #Eatloveplaywithfood recipe has been inspired by my favourite Australian Chef, Donna Hay, who makes cooking look as easy as it is to breath. I generally shy away from a "big-meat' cook as I don't do them very well ... until now.

Instead of using a led of lamb, which can be quite expensive this time of year with the holiday season upon us, I have used a de-boned shoulder of lamb.  This some-what cheaper cut came out perfectly. Also what I like, is there is no need for a 'one-on-one; appointment with your local butcher, as you will be able to find it already de-boned and lightly tied straight off the shelf of your local supermarket.

For two us, I work on 800g,  but quite frankly go big or go home - as any left-overs are fantastic for sandwiches the following day.  Cooking times need to be adjusted pending size but you can safely work on 30 minutes at 200'C (400'F) for every 500g of meat.

Roasted Mint Shoulder of Lamb with Potatoes

Serves 2

4 big potatoes, quartered
Olive oil
Salt
4 stalks fresh rosemary
2 large cloves garlic, smashed
800g shoulder of lamb, de-boned and rolled
1/4 cup mint sauce

Preheat oven to 200'C (400'F). Place potatoes in a deep baking tray, sprinkle with a little oil and salt and toss coating evenly.  Place a rack on top of the tray.  In the centre place the rosemary in a single layer.  Add smashed garlic on top.  Place lamb on top of the rosemary and garlic.  Lightly salt and pepper to taste.  Cook 30 minutes for every 500g of meat.

For the last 15 minutes of the cooking time, remove the lamb from the oven.  Baste generously with the mint sauce and pop back into the oven for the last 15 minutes.  When done remove and wrap in foil for 5 minutes to draw.

The potatoes will be cooked and delicious as well as the juices of the meat have dripped over them during cooking.

Enjoy
~ Michelle ~  Eatloveplaywithfood

Pan-Fried Pepper Rump Steak

I believe that the best steaks are served at home, and this is no exception as it is super tender and has an awesome brandy and cream sauce.  

Being a South African, for us it is all about the meat - and pretty much 5 times a week of it!  It might be raining and really cold outside, but that is no excuse for a great steak tonight!  All we need to do is say goodbye to the gas BBQ charred option, and hello to a pan-fry creamy sauce one.  No problem!
 
This is one of my favourite fast-too dinners where the focus is on a great rump steak. In the British and Commonwealth English, 'rump steak' is commonly called a 'sirloin' in American English. However British 'sirloin' is called 'porterhouse' by Americans.  All very complicated, but I am sure you will figure it out.  You can also use a rib-eye if you like, just cut back on the cooking time by a minute each side.

This recipe is made for one serving of 300g - suitable for one person if you love steak as much as we do.  I served it traditionally with an oven-baked African (Sweet) potato.

Enjoy
~ Michelle ~

Pan-Fried Pepper Rump Steak

300g Rump Steak, 1/2 inch thick

2 tsp Dijon mustard
2 tsp cracked black pepper
1 tsp salt
1 Tbsp olive oil
5 Tbsp good brandy
125ml lite cream

Pre-heat the oven to 180'C.  Generously smear mustard on both sides of the steak along with salt & pepper.  Allow seasoned steak to rest and draw at room temperature for 15 min.

Heat oil in an oven proof skillet and sear steak on each side for a max of 2 - 3 min, pending how you like your it.   Add brandy a cook alcohol off for a further 1 min.  Add the cream and whirl in the pan around the steak for a few seconds.

Place the skillet in the pre heated oven and cook for a further 2 min (no longer).  Remove from the oven and cover with aluminium foil and allow to rest for 5 min.

Caramelized Bell Pepper Steak

It's all about meat tonight!  I don't think there it too much that can beat a great piece of grilled steak. It is something we enjoy at least once a week, and tonight is the night.

I tend to use rib-eye, also known as Scotch Fillet or Cowboy Cut as it is both flavourful and tender and perfect for the griddle pan or BBQ.  It is also a really great piece of meat to slow oven roast.

This marinade sounds rather strange as it has fish sauce it in, however it is just one of those things that works. Do remember that Soy sauce is salty, so I tend not to add extra salt when grilling.

Caramelizing the bell peppers is so easy and much better than buying store-bought as you can add more or less sugar (or sweetener powder if you prefer) and even a punch of fresh chilli to give it some kick.

Suitable for 2 meat lovers.

RECIPE:

1 tsp fish sauce

3 tsp Soy sauce

1 tsp brown sauce / or HP Sauce
2 x 250g thick Rib-Eye steak

Olive oil

1/2 red pepper, seeded and sliced length ways

1/2 yellow pepper, seeded and sliced length ways 
1/2 white onion, sliced length ways
1 Tbsp sugar
Salt & pepper to taste
30ml Brandy
Knob of butter
Parmesan, shaved for garnish

Marinade:

Mix fish sauce, soy and brown sauce in a shallow dish and add steaks

Marinade for at least 30 min at room temperature turning a few times

Pre-heat oven at 180'C
Heat 2 Tbsp oil on medium heat in a pan
Add peppers and onion and cook for about 8 min until soft
Add sugar and cook for a further 5 min to caramelize
Season with a little salt & pepper

Heat a little oil in an oven proof skillet and sear steak on each side for 3 min (no more)

Add brandy a cook alcohol off for 1 min

Place skillet in the oven and grill for a further 2 min - 3 min (pending how you like it)

Remove from oven and add a dollop of butter on each steak

Cover skillet with aluminium foil and allow to rest for 5 min

Serve with roasted peppers and shaved Parmesan 

Homemade Beef Burgers

Enough of the fancy food, let's get back to the good old basics, and what could be more basic than the humble REAL homemade hamburger!

What makes this a REAL homemade burger you ask?
I don't use bought beef mince or store-bought ready-made patties, as I have no idea what has been added to the mix.  I literally make my own from a solid piece of sirloin, and add a little bacon for the fatty portion.

It sounds complicated but it is so easy as I whizz everything up in a food processor - no fuss, no mess!  Two important points to remember when making the BEST homemade burgers:

1. You need to season well - think of it as an input, output system. If you don't put it in, you aren't gonna get that burst of flavour out.
2. Do not over process the meat and handle it as little as possible.  You don't want the proteins to start breaking down as they will become tough.

What you place on the buns is up to you.  I like to keep it simple.  Lettuce, onion and of course cheese (life is not life without cheese) with a little red onion chutney. 

This is suitable for 2 very hungry foodie lovers (go big or go home)

500g sirloin steak
100g bacon bits
1 egg
3 Tbsp steak sauce or HP or brown sauce
1 1/2 tsp salt
1 tsp pepper
1 1/2 tsp onion flakes
1 tsp garlic powder
1 1/2 tsp fresh thyme, chopped
1 tsp Dijon Mustard
2 big burger buns

Add everything - apart from the buns - in a food processor
PULSE 5 times, give or take until the meat is just cut up.  Do not make porridge ...
Divide mix into 2 portions and lightly tap into 2 burger rounds
Remember, don't squeeze or squash them - work lightly like you are handling cracked eggs!
Grill, BBQ or dry-fry to your liking to a medium state
Remove and wrap in foil and stand for 5 min before dressing the buns

Yum .. enjoy and remember to eatloveplaywithfood
          ~Michelle ~

Slow Roasted Lamb Shank

A lazy Sunday afternoon calls for so slow roasted lamb shanks.  These super tender individual ones I make in a Tagine and are delicious and very easy to make.  You can use one big leg of lamb on the bone if you like, just adjust your cooking time.

Now about a Tagine ... a tajine or tagine is a historically Berber dish from North America that is named after the type of earthenware pot in which it is cooked.  A similar dish, known as tavvas, is found in the cuisine of Cyprus.  If you don't have a tajine, use a Dutch oven (a heavy pot with a tight fitting lid), it works just as well.

Suitable for 2 foodie lovers

Generally it is hard to find green masala - so make you own in a processor:
50g green chilli
30g fresh ginger
30g peeled garlic
1/2 tsp turmeric
3 Tbsp veg oil to form a masala paste)

2  x 600g lamb shanks with bone
Salt & pepper
Olive oil
1 large onion, chopped
1 cup beef stock
1 cup dry red wine
1 tin whole peeled tomatoes
Zest of 1 lemon finely grated
Bunch of rosemary
1 heaped tsp masala

Preheat oven to 180'C
Season shanks with salt and pepper
Heat oil in a Tagine or Dutch oven (heavy pot with tight fitting lid) and brown all sides
Add onions, stock, wine, tomatoes, zest, rosemary and masala and nestle between shanks
Add lid and pop into the oven for 2 hrs until tender (time depends on size of shanks)
Turn once or twice to ensure even cooking
When done remove from sauce and boil down to thicken.

Delish served with some creamy herb mash potato.  Enjoy

          ~ Michelle ~

Steak & Red Onion Salad

This is certainly a new take on salad and it is all about protein, protein and more protein with a balance of some greens.  So no rabbit food here!  Guys, this one is for you!  It is a meaty main-course packed with flavour thanks to the glazed rib-eye steak (as big as you want) and mustardy vinaigrette, with a little blue cheese for some decadence and depth.

The success of this salad is about having a good steak, so don't cut corners on this one.  I like to use an aged rib-eye beef steak, which is from the rib section.  It is both flavourful and tender, coming from the lightly worked upper area of the animal.  Also try and choose a steak with a good 'marbling' of fat which makes it perfect for grilling.

So the recipe called for sherry vinegar which I did not have in the pantry, so I simply mixed 2 teaspoons of white wine vinegar with 2 teaspoons medium sweet Sherry, and the result was fine. After all, playing in the kitchen should be about trying new things anyway.

Red onions are good to use as they are generally large and look great on a salad and offer a mild, sweet flavour.

Suitable for 2 foodie loves

RECIPE:
450g rib-eye steak
3 Tbsp butter, melted

For spice mixture
1 tsp paprika
1 tsp pepper
2 tsp salt
1 tsp garlic powder
1/2 tsp Piri Piri
1/2 tsp dried oregano
1/2 tsp dried thyme

Vinaigrette:
4 tsp sherry vinegar
1 tsp Dijon mustard
1 tsp honey
1/4 tsp garlic spice
Salt & pepper to taste

1 medium red onion, cut into rings
5 cups baby salad greens
1/2 cup cherry tomatoes, halved
60g blue cheese, crumbled

Heat griddle pan on a high heat
Mix spice on a dinner plate and coat steak generously on both sides
Dip both sides of the steak in the melted butter
Add to the griddle pan and cook for 3 - 5 min each side - pending how you like it
Transfer to a cutting board, wrap in foil and rest
For vinaigrette, combine vinegar, mustard, honey, garlic, salt and pepper in a bowl and whisk in 1/4 cup olive oil
Brush onion slices with 2 tsp oil, add to the the same griddle pan, cooking 3 - 4 min each side
Toss greens, tomatoes and enough vinaigrette to coat lightly over 2 plates
Remove steak from the foil and cut across grain into strips
Add on top of the greens with some onions
Sprinkle with blue cheese and drizzle with additional dressing.

Lamb Shank Mediterranean

These super tender individual lamb shanks I make in a Tagine and are delicious and very easy to make.  You can use one big leg of lamb on the bone if you like, just adjust your cooking time.  Suitable for 2 foodie lovers.

Lamb Shank Mediterranean
#Eatloveplaywithfood 

Generally it is hard to find green masala - so make you own in a processor:
50g green chilli
30g fresh ginger
30g peeled garlic
1/2 tsp turmeric
3 Tbsp veg oil to form a masala paste)

2  x 600g lamb shanks with bone
Salt & pepper
Olive oil
1 large onion, chopped
 1 cup beef stock
1 cup dry red wine
1 tin whole peeled tomatoes
Zest of 1 lemon finely grated
Bunch of rosemary
1 heaped tsp masala

Preheat oven to 180'C
Season shanks with salt and pepper
Heat oil in a Tagine or Dutch oven (heavy pot with tight fitting lid) and brown all sides
Add onions, stock, wine, tomatoes, zest, rosemary and masala and nestle between shanks
Add lid and pop into the oven for 2 hrs until tender (time depends on size of shanks)
Turn once or twice to ensure even cooking
When done remove from sauce and boil down to thicken.

Delish served with some creamy herb mash potato

Tikka Masala Lamb Tagine

I was lucky enough to get a Tagine (http://en.wikipedia.org/wiki/Tajine) from Santa this year, and admittedly, I had to Google to find out how to cook in it.  Here is a great tummy warmer this winter, where Tikka Masala Curry meets Moroccan Tagine. It is about low and slow, here we go ...

Tikka Masala Lamb Tagine

1,5kg lamb, cubed
420g Tikka Masala store-bought cooking sauce
3 large carrots, peeled, small dice
2 tbsp fresh ginger, finely chopped
3 cloves garlic, finely chopped
3 shallots, small dice
1 tsp cinnamon
1 tsp salt
1 tsp pepper
Zest of 1 clementine
1 tin whole tomatoes in liquid
1 tbsp cornstarch or flour

Preheat over to 160'c
In a big bowl, pour 1/2 Masala sauce over the meat and mix well
Cover and leave at room temp to marinade for 2 hours (overnight is best)
Heat 2 tbsp olive oil in Tagine or Dutch Oven ( http://en.wikipedia.org/wiki/Dutch_oven )
Add lamb and brown well in small batches
Add some more oil if necessary
Add carrots, onions, ginger, garlic, shallots and cinnamon and cook for 4 min
Return lamb to pot and add clementine zest, whole tomatoes, salt and pepper and bring to the boil
In a small bowl mix cornstarch, tomato liquid and balance of Masala sauce until smooth
Add to lamb and stir in well
Cover with lid and cook for 2 - 3 hrs or until lamb is tender

Serve with some fluffy white rice or couscous and scatter some salted almonds on top
Glass of Cabernet Sauvignon poured, time to enjoy!

Traditional South African Oxtail Stew

Oxtail (rundstaart) is inexpensive, nourishing and rich fatty meat, perfect for winter.  It needs a long low cooking time but the end result is well worth it. This is my mom's recipe.  Here we go ...

2 tbsp flour
1 tsp salt
1 tsp pepper
2 tbsp olive oil
1 kg oxtail
2 onions, thinly sliced
3 carrots, chopped
3 cloves garlic, minced
2 tomatoes, quartered
2 bay leaf
1 tbsp fresh thyme
1tsp sugar
1 cup water
1 cup red wine

Pre heat oven to 160'c
Place flour, salt and pepper in a plastic bag, free of holes
Add meat and tie a knot in the bag
Shake bag in all directions to cover meat with flour mix
Remove meat and discard bag
Heat oil in a pot and brown meat in batches for 5 min turning all the time
Transfer to a deep casserole dish
Add a little oil and fry onions and carrots until lightly browned in same pot
Add garlic, tomatoes, bay leaf, thyme, sugar, water and wine and heat through for 5 min
Pour over meat
Cover casserole tightly and cook for 3 hrs or until tender

Enjoy a good glass of red with it ...

Prosciutto, Apricot, Pesto rolled Pork

Christmas decorations are up, festive songs in the background and I am trying out a few new festive feasts, with a few of my usual tweaks.  My first victim, a block of pork.  Here we go ....

1kg pork roast, bone out
6tsp Dijon mustard
1tsp black pepper
100g Prosciutto
1/4 cup dried apricots, fine dice
1/4 cup Parmesan, grated
1tsp salt
1/2 tsp pepper
1/4 cup parsley, rough chop
3 tbsp red pesto
1 cup orange juice
1/2 cup brandy
4 springs fresh thyme

Heat over to 160'c
Butterfly pork open lengthwise
Cover with cling film and bash with a rolling pin until even in thickness
On one side smear 3tsp mustard and pepper
Place some baking paper on a clean surface
Layer Prosciutto on top of baking paper in a line with sides overlapping
Place pork on top, mustard side down
Smear balance of mustard on side facing up
Add apricots, Parmesan, salt, pepper, parsley and dollops of pesto
Starting one end carefully roll pork up, keeping it tight all the way
Secure with some string, so nothing unravels
Brown all sides in a little oil on top of the stove for 5 minutes in a Dutch oven
Add juice, brand and thyme, lid on and pop in the oven
Cook for 2 hours or until 145'c is reached on a meat thermometer

Slice think and serve with some apple sauce on the side, pasta and veg.
Yummy.

Spicy Sausage and Prawn Jambalaya

Playing in the kitchen today I had so much fun with this one.  I felt like something tummy warming with a good kick.  Jambalaya is traditionally a Louisiana Creole dish of Spanish and French influence and is also a close cousin to the well- known saffron coloured paella, also of Spain origin.  This is my easy and affordable take on it ...

3 good spicy sausages (Chorizo)
Olive oil for frying
2 red onion, chopped
1 red pepper, seeded and chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp cracked pepper
1 tbsp Paprika
1 red Chilli (optional)
250g long grain rice
1 can tomatoes with garlic & herbs
1 tsp sugar
400ml chicken stock
200g cooked prawns, shells off

Fry sausages for 3 - 4 min in a little oil in a deep frying pan, remove from pan.
Cook onions for 5 min or until soft (add a little oil if needed)
Add red pepper, garlic, salt, pepper, paprika and chilli and cook for a few minutes.
Stir in the uncooked rice to coat grains well.
Add tomatoes, sugar and enough stock to cover rice.
Pop on the lid and simmer for about 12-14 minutes until rice is tender.
5 min before cooking time ends, add Chorizo sausage and stir in well.
Cover and continue to cook for the balance of the 5 min.
Stir in prawns and heat through, lid on.

Serve straight away


Can't wait to do this again in winter when the snow is falling with a good bottle of red.
Hope you had a super weekend!