Lamb Shanks-More Winter Fare

This time of the year people with Citrus trees are blessed with so much fruit.

So what to do with it?

I was given a bag of Oranges, we had Lemon on the tree and Grapefruit

So much colour

So I decided to use some of the orange juice in a casserole, along with some left over Rose Wine

Yes I did have some leftover wine!!!

We also had two Lamb Shanks and some vegetables in the fridge so I  improvised

These two shanks fed 4 of us

3 tablespoons Olive Oil

2 Lamb Shanks

3 tablespoons Flour

Sea salt and freshly ground black pepper

1 onion peeled and chopped

1 carrot chopped

2 sticks celery chopped

2 cloves garlic peeled and finely chopped

Piece of pumpkin peeled and chopped

1 oxo cube dissolved in 1 cup hot water

1 cup orange juice

1 cup rose wine

Heat the oven to 160C this is a long slow cook

Dry the lamb shanks in a paper towel

Dredge in flour seasoned with salt and pepper

Put the leftover flour to one side

In a pan drizzle the olive oil

Brown the shanks and place them in a casserole dish

Add more oil to the pan if necessary and add the chopped onions

Cook for about 4-5 minutes until soft but not brown

Add the carrot, celery, garlic and pumpkin

Continue to saute until softened

Add leftover flour and mix well, 

Add the orange juice, rose wine and oxo cube dissolved in water

Cook until thickened

Pour over the lamb shanks and pop into oven 

Cook for about 3 hours

When cooked take the meat off the bone

Return to casserole and best served with mashed potatoes and a green vege of your choice

Enjoy

Lamb and Beer Curry

I found this excellent curry recipe in the goodtoknow.co.uk website
This recipe called for potatoes but one member of the family, is not eating food from the nightshade family for a month or so, therefore I used sweet potato (kumara) instead
It worked well
Pretty too
Perfect for a winter night

2 tablespoons rice bran oil
1 red onion, sliced
2.5 cm piece of fresh ginger, chopped
3 garlic cloves, finely chopped
1 tsp chopped fresh turmeric
1 red chili, finely sliced
1 tsp cardamom seeds
1 tbs finely chopped lemon grass, outer Leaves removed
2 tbsp red curry paste
700g  lamb leg, no bone, cut into 4 cm chunks
125g  plain yoghurt
330ml bottle of 8% ale
3 potatoes, or sweet potatoes peeled and each cut into six pieces
1 large handful fresh coriander (cilantro), chopped
16 sugar snap peas, topped and tailed
16 green beans, topped and tailed

Heat the oven to 170°C
Blanch the prepared peas and beans, in boiling salted water, for just a minute
Drain and set aside
Heat the oil in a flameproof casserole dish over medium heat.
Add the onion and cook, stirring often, until lightly caramelized. 

Add the ginger, garlic, turmeric and chili and cook, stirring, for 5 minutes.
Stir in the cardamom seeds and lemongrass powder and cook for a few minutes more.
Stir in the curry paste and cook until fragrant,
then add the lamb pieces and stir well to thoroughly coat all the lamb with the paste.

Stir in the yoghurt, bring to a simmer,
then add the beer, stirring well to combine.
Bring back to a simmer.
Put the lid on the dish, place in the oven and bake for 45 minutes.




Meanwhile, toss sweet potato with 1 tbs red curry paste and 1 tbs rice bran oil
And roast for 20 minutes
Toss with 2 tbs coriander

and add to casserole
Then back into oven for another 30- 40 minutes lid on

the meat should be quite tender by now.
Add the sugar snap peas and beans and bake, still covered, for a final 5 minutes. 

Stir the remaining coriander through just before serving.

Best Leftover Lamb Roast Dish

My Friend and Host Mary had bought a rather large leg of lamb
It was to feed 5 of us but obviously… it could have fed probably 8-10
So even before we had leftovers, I did a search for a way to use them up
Of course there is always Shepherds pie BUT we wanted something different
Epicurious had a recipe that inspired me. I made a few changes
So so simple and so so tasty
Beautiful flavoured rice
Cant get much better than that, I reckon

Not only did we have lamb but also gravy and mint sauce leftover, so perfect
AND there was still lamb for a sandwich the next day

To serve 4
Heat oven to 175C
Grease a casserole dish with butter

3 Tablespoons butter
2 medium onions peeled and thinly sliced
1 1/2 cups leftover Lamb
1 cup of leftover gravy including 1/2 cup mint sauce
1 1/2 cups of stock (I used powdered stock in water
1 clove garlic
1 1/2 cups basmati rice
1/4 cup chopped parley
Extra parsley for garnish

Saute onions in butter until soft and delicately browned
Add rice
Stir and cook for about 5 minutes till rice is almost toasted

 
Mix together gravy, mint sauce and stock and parsley
Add to pan
Stir well
Add leftover lamb and parsley

Bring to boil and turn into Casserole dish

Into oven and bake for about 30-40 minutes when rice is cooked and has absorbed most of the liquid
Check at 25 minutes to make sure it not drying out

Garnish with extra chopped parsley and serve

Spicy Lamb Meatballs with Raisin Pesto

Just had 2-3 perfect days up at the beach
Ruakaka, just the most perfect idyllic spot
This is New Zealand, at its Best Folks

I was on lunch so I thought this Lamb Meatballs recipe,
Drizzled with a Feta Dip, nestled in a pond of
Raisin, Mint and Parley Pesto would be just the ticket
And it was...

I found this recipe in Bon Appetit, a source of excellent inspiration

Raisin Pesto
2 cups mint leaves
5 tablespoons golden raisins
1 cup parsley leaves with tender stems,   
½ cup extra-virgin olive oil
1 garlic clove peeled and chopped
Sea salt and freshly ground black pepper

Meatballs
1 large egg
½ cup Panko (Japanese breadcrumbs)
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
Sea salt
¼ teaspoon ground turmeric
¼ cup finely chopped parsley
1 clove garlic peeled and grated
1 pound ground lamb
2 tablespoons olive oil

Flatbread and whole-milk Greek yogurt (for serving)
Or If you live in New Zealand use Lisa’s  Feta and Caramelized Onion Dip 


To make Pesto
Place all the ingredients into blender and pulse till blended
Taste and set aside
If it needs any more seasoning adjust at this stage

Meatballs
In a large bowl, combine egg, panic, cumin, red pepper flakes, sea salt,
and oil
Finely grate garlic clove into mix

 Add lamb and mix with your hands till well combined

You can make everything to this stage and refrigerate till ready to use

Turn oven onto 200C

Gently roll lamb mix, into balls about the size of a golf ball
Transfer to a rimmed lightly oiled baking sheet spacing evenly
Roast meatballs until browned and lamb is cooked through
8-10 minutes
OR you can cook them on the BBQ which is what we did
because it is Summer and the BBQ is King

Spread a flat serving dish with the Pesto

Lay the cooked Meat Balls on top
Drizzle with Yogurt or The Onion Dip if you are using it

Serve with a very Fresh and Crisp Salad
I used Crisp Mixed Greens, Red capsicum, For a touch of sweetness
Mango and top with Chives and French dressing

Happy Family

Want a Change - Lamb Chili with Puy Lentils

Hadn't ever thought about Lamb in a Chili but it is very good.
Instead of Beans...try The French Style Puy Lentils.  Slightly nutty and chewy.
Perfect

This amount probably would feed 8 people
You can either halve it or just freeze the extra.
Perfect to have on call

Oh and of course any leftovers...Make Pies - My Mantra
This came from The NY TImes Cooking site attributed to Pierre Franey
As they said, a nod to his French roots ...using Lamb and the little Puy Lentils
When you fry the Lamb there is a lot of excess fat, I would suggest that you drain most of that off

1 tablespoon olive oil
1 kg lean lamb, chops cut into 1/4-inch cubes
2 cups finely chopped onions
2 tablespoons finely chopped garlic
1 cup finely chopped celery
1 cup finely chopped sweet red pepper
1 jalapeno pepper, cored, seeded and chopped fine
1 teaspoon ground cumin
3 tablespoons chile powder
1 teaspoon crumbled fresh oregano, or 2 teaspoons dried
2 bay leaves
3 cups canned crushed tomatoes
1 cup chicken broth, fresh or canned
Salt and freshly ground pepper to taste
1 cup dried green lentils
Sour cream for garnishing
Limes for garnishing 

Heat the oil in a large heavy pot,
Add the meat.
Cook over medium-high heat for three or four minutes,
stirring with a heavy metal kitchen spoon to break up any lumps.
Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well.

Cook until the onions are translucent.
Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. 

Bring to a boil, stirring often.
Cook for 20 minutes.

Place the lentils in a saucepan with 3 cups of water, and salt to taste.
Bring to a boil, and simmer for 15 minutes, stirring often. Drain.

Add the lentils to the meat mixture.
Cook for 10 minutes, stirring often.
Remove bay leaves.

Serve with a dollop of sour cream, some grated cheese, coriander leaves and wedges of lime

Tick ✓ another Chili for the repertoire

Lamb Rack - Cooking for One - What to do with Leftovers

Love a Roasted Lamb Rack.
Cut it in two. Put half in the freezer for another day
Fairly economical and very tasty

BUT when you cook too many vegetables.
Next day a completely different meal

In fact cook too much on purpose... so that you can make this wonderful Potato Pancake

I have been, whilst on my grain free recipe hunt, very taken with the Zucchini Noodles
Use the Julienne Peeler

Or use a Spiralizer OR cut into julienne strips by hand

Zucchini, onions and tomato are a wonderful accompaniment to Lamb
With a touch of mint, perfect
I haven't given quantities, not important
Make as much as you like

Ingredients
Lamb Rack
Olive Oil
Sea Salt and Freshly Ground Black Pepper

The Vege
Olive oil 
I red onion
Zucchini turned into noodles
Cherry tomatoes cut in half
Sea Salt and Freshly Ground Black Pepper
2-3 mint leaves. chopped

The Potatoes
Potatoes peeled and chunked
Olive Oil
Sea Salt and Freshly Ground Black Pepper


Take a lamb rack,  enough for 2, half for one
Rub the rack with olive oil and season well with Sea salt and Freshly ground Black Pepper
Set aside

Meanwhile make your noodles
Set aside

Peel and chop potatoes and bring to a boil and simmer till fork tender
Drain
Smash with the masher
Not too fine its mot a puree, lumpy is good for texture
Add Olive oil 
Stir well
Season with S & P

Heat oven to 190C
In a pan that will go into the oven
Heat well
Add lamb rack...skin side down
Cook for 3-4 minutes to get the skin browning
Into the oven and cook for about 10-12 minutes
It may take a little longer
Remove and let rest

Meanwhile in another skillet
Add olive oil
Cook red onions till translucent not brown
Add noodles
Season
Cook about 4 minutes
Add tomatoes,season again
Cook another 3-4 minutes till tomatoes start to burst a little
Add mint

Now to serve
Place vege on the plate
Pop the Lamb rack on top

Arrange the potatoes around the edge
Dinner is served

Sooo Of course I had too many vege
Dinner for the next night

Potato Pancake

All you need is some to add to your leftovers
More Olive Oil
Grated cheese
Tomatoes
Sea Salt and Freshly Ground Black Pepper
Basil leaves

First make a little salad with Tomatoes
S & P
Torn basil leaves all drizzled over with olive oil

Heat Grill in oven
Mix the leftover potatoes and vege
Once again, in a pan that will go into the oven
Add olive oil
Heat till nearly smoking
Push mixed vege into the pan to form a cake
Cook till the bottom starts to brown and crisp
Cover with Grated cheese

Pop under the grill till the cheese bubbles up and is to your liking

To serve
Slide onto plate and top with Tomato Salad

Beautiful

Lamb Burgers with Orange Salsa - Something Different for the Kids

Once again came across this recipe on the net
Better Recipes submitted by dank26660
Perfect for a change for the kids
They loved them, made some home made chips
Just like a bought one
The orange Salsa mad an interesting change from ketchup

I topped them with avocado, for extra taste and nutrients
You will see, there is a small amount of apple juice required, in the Salsa
If you don't have any Apple juice on hand
Just grate an apple and squeeze the juice out
The grated apple can them be used for an apple pie
No waste here!!!
Check out the recipe for the apple pies here 

Serves: 4
Ingredients:

4 Hamburger Buns

1 lb Ground Lamb
3 cloves Garlic, minced
½ tsp Cayenne Pepper
¼ cup Scallions, chopped
¼ cup Fresh Basil, chopped
1 Tbs Sea Salt
Pepper, to taste

Salsa:
2 Large Oranges, peeled and cut into chunks
1 Tomato, seeded and diced
½ cup Minced Red Onion
1 Tbsp Apple Juice
1 tsp Orange Zest
¼ Jalapeno Pepper Minced
½ tsp Grated Ginger Root
1 Pinch Salt
1 Tbsp Fresh Cilantro

To serve
Mayonnaise
Avocado
Sea Salt and freshly ground black pepper

Directions:
In a large bowl, mix the lamb, garlic, cayenne pepper, scallions, basil, salt and pepper.
Allow to marinate for at least 30 minutes in the refrigerator.

Take the mixture and make them into patties of desired size.

Grill on medium heat for about 5-6 minutes each side or until done.

Salsa

In a food processor combine all salsa ingredients and blend until smooth.

Lightly toast the Hamburger Buns
Smooth over some mayo
Place the cooked patty on top
Then the Salsa, some Avocado, salt and pepper

 Whack on the top bun

Voila dinner is served
Chips on the side

Roast Lamb Rump With Mushrooms - Pinching Ideas from Jamie

When I was trying to beat Jamie at his 15 minute meals, earlier in the year.
(By the way I haven't finished that project.
Just been a little distracted over the last couple of months.
We have now moved into a lovely apartment and are settled, so it's time to get back to blogging.
Something I really enjoy.)
Anyway I digress, I did pick up some great ideas, not only wonderful tasty food but some
excellent, simple techniques.

So I had 2 lovely little lamp rumps in the freezer and in the fridge, some Portobello Mushrooms

Yes... Dinner.
One of the ideas that I pinched from the Jamie series, was to roast the mushrooms in the same pan as the meat.
Makes sense.
1 pan meals, are good for the "dishwasher"...in this house, that's the same person as the cook
To be truthful, I did use other pans for the vege
Let's not be picky though.

So, quantities are not important here.
It's entirely up to you and the number of people that you are cooking for.
I just matched this Meat and Mushroom dish, very simply, with Frozen Peas, Edamame and Crushed Potatoes

Very Much the Comfort Food

2 Lamb Rumps
Sea salt and pepper
Olive oil
4-6 Portobello Mushrooms ripped into pieces

Potatoes, peeled, chopped and cooked till tender
Crush.
Season with pepper and a nice knob of butter


I use the microwave for frozen vege, quick, easier washing up
This seems to be a theme in this post!
and also season and add a little knob of butter

To cook the Lamb
Bring your little Lamb Rumps to room temperature.
Season both sides well with Sea salt and freshly ground black pepper
Rub over with some olive oil
Let sit, while you heat the oven to 200C

Add your mushrooms to a bowl season them with  S & P and a slosh of oil

Heat a pan which will go into the oven to med hot heat
Add seasoned lamb
It should sizzle
Cook on 1 side for about 3 minutes
Turn over
Push the oiled mushrooms around the lamb and into the oven

Cook for about 6-8 minutes
For med roast Lamb
Remove, take out of pan and let rest for about 6 minutes

Carve the Lamb
Pour the Mushrooms and juice, over the top and serve

One of the joys of Roast Meat is the left over cold meat the next day
Just perfect for Sandwiches
I made a loaf of superb bread, courtesy Michel Roux
Click here to read about this and get the recipe
Some doorsteps with a little butter
A little mint jelly,
Sliced lamb and
Voila, Lunch

Not exactly a diet lunch...but you don't do this every day and it was delicious