_edited.jpg){kind=small}
LAMB SHANK PASTIE This is a great winter snack. Quick recipe: Take some onion, leek and carrot along with any root vegetables you have such as celeriac, parsnip and swede. Chop up finely and saute until soft. Add the lamb meat and some of the braising liquor and reduce on a low heat until liquid has evaporated. Place this mixture on to squares of store-bought puff pastry and fold into triangles, crimping the edges together with a fork. Brush on an egg wash and bake in a hot oven for 20 minutes. Serve with some tomato or HP sauce.
LAMB HASH This is a typical bloke’s dish and comes a close second to bubble’n’squeak. Quick recipe: Dice some potatoes and sweet potatoes, and saute until tender. Set aside. In the same pan, saute garlic, chopped shallots, rosemary and lamb meat. When the garlic and shallots are soft and caramelised, fold through the potato mixture. Serve with a fried egg on top and – if you’re feeling adventurous – a large dollop of bearnaise sauce.
MULLIGATAWNY There is something salving, almost even medicinal, about a mouthful of steaming, hot soup when the body needs a warm-up. Quick recipe: Saute diced carrot, onion and celery in some butter before adding flour and curry powder. Cook for a few minutes until the mixture is fragrant. Add the braising liquor, bay leaf, rice, lamb meat and thyme. Simmer until rice is cooked. Before serving, add warmed coconut cream.
LAMB & MUSHROOM RAGU Cold winter evenings cry out for tummy-filling food and nothing satisfies more than a good ragu. Quick recipe: Saute diced onion, sliced mushrooms and chopped garlic in a pan before adding a little oregano at the end. To this, add the lamb meat, chopped tomatoes (tinned is perfectly fine), some of the braising liquor and reduce down until thickened. Serve over short pasta or cheesy polenta.
LOW AND SLOW COOKERS FOR MELTING MOMENTS
CAST IRON This style of cookware is a classic. Made from enamelled cast iron, these are heavy pots that often last several generations in the one family.
Designed to do the braising on the cooktop, then low and slow in the oven, they are ideal for cassoulet and fricassee dishes but also for soups, sauces, and general cooking. And, while they may seem pricey, they are well worth the investment.
ELECTRIC “I call them one-pot wonders. You put in all ingredients in the morning and you get home in the evening and it’s all done,” says a spokeswoman from Sydney retailer Peter’s of Kensington of the electric slow cookers.
“They are a very low wattage, so are safe to leave unattended and they save you money. Many also have trip switches – just in case.”
At the high end of the price range are models with “sear and seal” options, which allow the meat to be seared first then slow cooked in the same pot. Others require you to brown the meat in a separate frying pan on the stovetop and then transfer it to the slow cooker.
ROASTING TRAY If you don’t own the specialised slow-cooking equipment, a standard roasting tray will do the trick. Begin by browning the meat and sauteing the vegetables in batches on the stove top, then transfer to the baking tray and put in the oven for a low-andslow cooking process.
As a roasting tray doesn’t have a lid, it’s best to make a “cartouche”, a French word for what is essentially a lid made of baking paper. To make a cartouche, cut out a piece of baking paper to the exact size of the pan (do this by tracing the shape of the pan on to the paper) and cutting a small hole in the centre to allow the steam to escape.
Place it on top of the meat. It will get wet during the cooking process but will hold its shape and prevent the meat from drying out.
Information in this article is correct as of 5 June, 2012. @ tasty foodies
Order your Raw & Smoke Meat Products at @TasteofAfrica
order online www.tasteofafrica.biz
WhatsApp +507 6912 6749
Telegram +507 6912 6749
Email :toapanama@yahoo.com
Follow us on :
Follow us on : (https://www.instagram.com/tasteofafrica4Products
Comments