Category Archives: lamb

Traditional roast lamb

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Across the world roast lamb has a cultural place in the homes and hearts of all meat eaters. So many variations and all delicious, however they are prepared. In our home I am a fan of a wet Greek style roast lamb cooked long and slow with tomatoes until the lamb is so meltingly tender it can almost be eaten with a teaspoon. The only addition required is some cooked orzo stirred through the tomato gravy and salty feta cheese crumbled over the top until it amalgamate in with all the delicious lamb juices. My second favourite is a Provencal style wet roast studded with rosemary, garlic and anchovies, wrapped tightly in parchment paper so it cooks slowly and sweats in all the divine juices. All you need to serve this with is some nutty, cooked barley, cherry tomatoes and lightly steamed silverbeet, a little shaving of parmesan cheese over the top is lovely. I am forever on the search for new ways to roast a lamb leg.

These holidays my darling husband has been requesting a traditional lamb roast. A harking back to a New Zealand tradition of meat and three vegetables and accompanied with a mint sauce; perhaps gravy. Traditional does not have to mean dry overcooked meat and boring over boiled grey old vegetable. I couldn’t help myself when I made this so decided to jazz it up a little.

I used a Rachel Allen easy meals cookbook recipe as a guide. She recommended slicing potatoes, red onions and parsnips and tossing together in the roasting tin with olive oil,  adding finely chopped rosemary and season. I then lay the seasoned lamb leg over the top of the vegetables and roasted in a preheated 180c oven for 1 1/2 hours.  Once the lamb was done I rested it and increased the heat to finish the potatoes in a hot 220c oven. All the lamb juices soaked into the potatoes and went lovely and crispy. This easy to make mint sauce – 3 tbsp chopped fresh mint, 1 heaped tbsp caster sugar, 50 ml boiling water, 1 tbsp lemon juice – stir and sit for 10 minutes; made all the difference to the meal as only fresh mint can. The sides were green beans lightly steamed and then tossed with toasted almonds and sateued garlic and anchovies for a great savoury flavour. The carrots were roasted with the meat in a separate tin with maple syrup, olive oil and sea salt and pepper. I am with Nigel Slater when it comes to cooking and savouring the rustic crispy sticky pieces. This roast was superb.

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January 2, 2013 · 7:24 PM

Change of season

I guess I have been suffering from food boredom. My jaded palate has not
been craving anything at all. The thought of cooking has been giving me food
fatigue. I guess the most enthusiastic chefs or foodies all go through these
seasons. I put this down to too much cooking, I have overdone it and have been
falling back on my favourite tried and true recipes. Burrittos, Roast chicken, rissotto,
simple spaghetti cabarnora made with fresh eggs, bacon and parmesan cheese and lot of fish dishes!. Sorry no photos, the meals have not even warranted a photo. When my husband says at the end of the meal ‘that was a bit simple’ I know he has been far too spolit with decadence night after night. With my spring fitness motivation I also decided It was time to make some salads for dinner.

Lamb, Barley & spinach salad

We have been having an early spring with some lovely days in the 15-18 degrees. Let me tell you that is like a blessing after a few months of cold, wind, rain & snow. So all this food fatigue has been swept away by some warmer days. I have been working ALOT, and have now managed to get back into my training routine. I have an amazing trainer Jess Ford who runs weight resistance circuit style girls only group training 3 mornings a week in Sumner. So I have been getting up at 5:35am and have enjoyed getting my sluggish butt back into some vigorous training.  Post feb earthquake my favourite Bikram hot yoga was closed. I have since discovered www.hotflowyoga.co.nz and went along to a class today. I loved it the room was only heated to 36ºc and the class was a power vinyasa style yoga. In true yogi style I came home with the inspiration to make a simple red lentil, carrot, pumpkin, sweet potato soup. I used my freshly made chicken stock as a base, it makes such a huge difference to bought stock. The soup was thick and delicious and I felt as if I was nourishing my body just by eating it. The change of season is welcome with so much to look forward to…aparagus, strawberries, blueberries, stonefruit, tomatoes and a bounty of courgettes.

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Turkish Lamb Manti

I am sure I must have long forgotten ancestors from the old worlde of Eastern Europe in the Southern Caucasus  – Armenia, Turkey, Iran. I feel intuitively drawn to theses flavours, the textures and style of these similar cuisines.

This simple recipe of ground lamb, soft cheese, lemon zest, garlic, paprika, mint & spices combined to make a tasty filling encased in thin pastry to resemble a ravioli. Well loved and commonly known in this region as manti which is simply prepared by baking, frying or steaming.

When Mum and Dad have been travelling they always gets asked where they are from especially from turkish people. They even got invited to a turkish wedding recently. So with jewish roots maybe I really do have it in my blood, I certainly enjoy cooking this style of food.

Mum and Dad

Baked Turkish Lamb Manti with minted Yoghurt Sauce  – Recipe courtesy of DISH magazine Issue 31

Ingredients

  • 24 thin paper thin wonton wrappers
  • 1 1/2 cups chicken stock

Filling

  • 200 grams of full fat lamb mince (if it is low-fat mince it will be too dry)
  • 1/4 cup cottage cheese  (or substitute goats cheese or feta cheese)
  • 3/4 teaspoon of ground allspice
  • finely grated zest of 1 lemon
  • 1 clove of garlic, crushed
  • 2 tablespoons pistachios, finely chopped
  • 1/4 cup finely chopped fresh mint leaves
  • sea salt and freshly ground black pepper

To assemble

  • 1 egg beaten
  • 1 tablespoon water

Yoghurt sauce

  • 1 cup thick  plain yoghurt
  • 1/4 cup finely chopped fresh mint leaves
  • juice of 1 lemon

Paprika butter

  • 3 tablespoons butter
  • 1 clove garlic, crushed
  • 1 teaspoon ground paprika
  • mint for garnish

Pre heat the oven to 180°C

Yoghurt Sauce: Whisk the ingredients in a bowl and season

Filling: Place all the ingredients in a bowl and mix well and season.

To assemble; Lay out 6 wonton wrappers at a time and place a tablespoon of filling in the centre of each. Brush the edges with the egg wash and cover with another wrapper, pressing out any air and firmly sealing the edges. Trim the edges if necessary. Place on a lined baking tray. repeat with the remaining wontons and filling. Brush with olive oil and bake for 5-6 minutes until golden and crisp.

Transfer the manti to a baking dish large enough to hold them in a single layer. The edges can slightly overlap. Pour the hot chicken stock around the manti and bake for 8-10 minutes.

Paprika butter; Heat the butter, garlic and paprika in a  small saucepan until sizzling.

To serve: Transfer the manti to shallow serving bowls and spoon over the chicken stock. There wont be a lot of stock.

Top with the yoghurt sauce then drizzle with the paprika butter. Garnish with mint and serve immediately with a green salad.

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Filed under cooking, earthquake, food, home cooking, lamb, meat, pasta, photography, recipes, travel

What’s on the menu?

Are you like me, constantly planning what’s for dinner for the week ahead?. Some of my friends think I am MAD!. I love it!, searching for recipes, ideas, inspirations for wonderful meals. I usually start with a depleted fridge and cupboard, I then start to mentally collate lists and  ideas for meals, recipes which I have been sourcing  from online food websites, cook books, magazines which go on to become written menu ideas. Farmers Markets provide a huge influence when it comes to what is in season. Earthquakes and the imminent winter weather is motivating me to fill the store cupboards.

This week is shaping up to be a very delicious looking Autumn, end of April Menu.

  • Thursday Evening – Cinnamon Beef Stew with creamy mash, french green beans & shallots.
  • Friday Night THE ROYAL WEDDING – Fillet Steak Gratin with creme fraiche, chive sauce & rocket.
  • Desert Rhubarb crumble served with custard
  • Saturday Night – Pork with caramelised pear and parsnips
  • Sunday Night – Handmade by moi, Agria Potato Gnocchi with cherry tomato, basil sauce and parmesan
  • Monday Night – Home made Chicken Soup, stock and all.

Thats as far as I have planned right now. I like to keep my ingredients as fresh as possible and I find if I plan to far ahead I end up with some forgotten, limp vegetables at the back of the fridge that do not get used. I can’t wait to get cooking. Who would like to come to dinner?

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Filed under babies, cafes, cooking, earthquake, food, home cooking, lamb, organic, photography, potatoes, recipes, soup

Healing through food

What a pure joy and distraction it has been to plan, prepare, cook and serve food that comforts the soul, soothes the stress and anxiety of living through a major life change and trauma that an earthquake can wrought.

Today is nearly 9 weeks on from the Christchurch 6.3 earthquake and my husband has been joking “You really are trying to find healing through food”, not that he complains when he  is dished up in his own words inspirational, tasty, delicious and excellent meals”. In fact eats like a king in splendour. I told my Dad who was in Australia about all the cooking I had been doing and he joked I suppose you are 90 kg now!”.

 Its amazing at night from my kitchen we usually have lovely city views over Christchurch and the city. I had a dinner party last saturday night and the favourite topic was being discussed, earthquake war stories. My guests were absolutely amazed when I pointed out that there is now a big black dark hole in the middle of the view where the city lights usually sparkle. It is like ground zero – but its our WHOLE city centre. Our city is still cordoned off, closed, guarded by army, security and fences. 181 people lost there lives, other lost limbs, jobs, houses. I don’t think anyone feels like things are back to normal yet. These are some of the dishes I have been making.

Flat fish fillet of freshest Sole pan-fried very simply in the most delicious smoky spanish, lemon, garlic, paprika butter sauce. Here it is served alongside leftover TIAN (see my previous post for the recipe). This fish recipe was from Apples for Jam -Tessa Kiros cook book.

Photos are not the best, these were taken on my blackberry in dim light and my other camera is on the blinker.

Trusty shepherds pie, as comforting and satisfying as a hug from your Grandma!. Old fashioned, basic, tasty and just perfect in the most uncomplicated way.

New Zealand (French-way) Onion Soup. I had never made this wonderful soup and I am not sure why ever not, as it is simple, simple, simple. If money was tight after the earthquake this is one way to make your food $ go further yet eat like a french aristocrat. One 1kg bag of white onions $3.99, Good bought beef stock and I added two cups of my home-made chicken stock to lighten the flavour a bit, the biggest splurge which I could not resist was the hunk of Gruyère cheese which I melted dreamily over my sliced baguette. Thanks Annabel Langbein who I referred to for the soup idea. I had three different recipes going, and every cook agreed not to take any shortcuts when it came to cooking the onions down and ensuring they are silky, sweet and sexy. My cousin Brad Pitt (see previous Brad Pitt Post) came over to enjoy the soup with us and he gave it a 10/10 and he should know after travelling far and wide to the best restaurants!.

Slow cooked shoulder of lamb with apricots, chilli & chickpeas on carrot yoghurt rice – recipe from Everday Sunday Ray McVinnie

Thank goodness for my kitchen, the familiarity and rythym of the knowledge that 9 out of 10 times if I follow a recipe I will turn a pile of ingredients into a fabulous meal that can be enjoyed by the ones I care about.

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Filed under babies, cooking, earthquake, fish, food, home cooking, lamb, organic, photography, potatoes, recipes, soup