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 ~

Chicken,Bacon & Mushroom Stew

Lately, I am trying to cook things that are easy and that I can freeze for heat-and-eats during the week.  After working a 15-hour day Monday to Friday, the last thing I want to do is come home and start a dinner from scratch.  This is one of those perfect recipes, that can be made in bulk and frozen. I take it one step further and also cook a huge pot of rice, portion it into sandwich bags and pop them in the freezer as well. Mid week dinners are easy in our home!

I like to use chicken thighs for this recipe cause they a soft and juicy.  You could take a whole chicken and portion it into 8 pieces if you prefer.  Any flavoursome mushrooms can be used - just not white button ones - they have no flavour and are chewy.  Pancetta can also be used if you prefer to that of smoky bacon, just make sure you use nice thick chunky cubes.

Chicken, Bacon & Mushroom Stew

Serves 4

1.5kg chicken thighs, skin removed
2 Tbsp flour
1 Tbsp olive oil
200g thick smoky bacon, cubed
1 large yellow onion, chopped
2 cloves garlic, chopped
200g brown chestnut mushrooms, quartered
2 cups chicken stock
1 cup white dry white wine
1/2 cup cream
1 Tbsp parsley, chopped
1 Tbsp dried tarragon
Salt & pepper to taste

Place flour in a plastic bag and season with salt & pepper.  Add chicken pieces.  Tie the bag tight and shake wildly so flour coats the chicken evenly, then set aside.  Add half the oil to a deep pan and heat on medium.  Add chicken and brown evenly on all sides, then remove and set aside.

Add remaining oil to the pan and saute, bacon, onion, garlic and mushrooms until brown.  Remove from pan and set aside. Add stock and wine to the pan and scrape all drizzle off the bottom.  Return chicken and cook covered for 25 minutes.

Add the bacon, onion, mushroom mix, cream, parsley, tarragon, salt and pepper and simmer uncovered for 8 minutes until reduced and thickened.

Enjoy
~ Michelle ~

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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