Oven Roasted Lamb With Quince

Ingredients:

10-12 CKB round lamb chops or 4/4 chops

3-4 quinces (peeled, cored and sliced)

1 cup apple juice

1 cup water

2 garlic cloves crushed

1/3 cup balsamic vinegar

1 tablespoon chopped oregano

1 tablespoon chopped rosemary

2 tablespoons olive oil

1 teaspoon sea salt

Method

1. Preheat oven to 160°C

2.Line a roasting pan with baking paper and drizzle with olive oil.

3.Arrange the lamb chops, overlapping in the pan, with both the quince sliced and the minced garlic spread throughout the dish, under and on top of the chops.

4.Pour the balsamic vinegar, apple juice and water over the chops.

5.Sprinkle the oregano, rosemary and sea salt over the dish and place in the oven covered for one hour, then uncovered on 180°C for 20 minutes or until browned and caramelised.

6.Serve and devour! Perfect with rice, couscous or a Celeriac/Potato mash.

TIPS

Make it Moroccan: - minus the rosemary & oregano, instead add fresh coriander, lemon and cardamom and serve with fluffy couscous for a fantastic winter tagine.

*Serve 4-6:

Kleftiko

You Will Need:

8 CKB Lamb Shanks or Lamb Necks

2 tablespoons fresh chopped oregano

2 bay leaves

1 small quill of cinnamon

1 lemon, cut into wedges

4 large garlic cloves, crushed

1 large brown onion, thinly sliced.

3 medium sized potatoes, diced

Olive oil

Thyme

Salt

Pepper

 Bread lid:

2 cups flour

Water

Salt

To make the bread lid:

Mix the flour and salt with enough water to make a firm dough, and flatten to size of dish.

Method:

1.  Marinate the lamb overnight (or a few hours) with half of the lemon wedges, garlic, oregano, bay leaves, olive oil, salt and pepper.

2.  Line a baking dish with baking paper and layer the onions, potatoes and then lamb. Pour in 1/2 cup water and remaining ingredients.

3.  Cover with bread lid.  To do this, moisten the edges of the baking dish with water, and cover the top of the dish using the dough as a lid.  Take care to pinch the edges around the dish to create a good seal.

4.  Place in oven set to 150ºC for 3 hours. When ready, crack open the bread lid and start feasting!

*Optional: You can substitute the bread by using  2 long pieces of baking parchment then seal by twisting on top.

*Addition – Slice some Roma Tomatoes and layer with onions and potatoes.  Not traditional, but works wonderfully to add a slightly sweet twist to the dish.

Turkish Lamb Pizza

You Will Need:

500 grams CKB Lamb Mince

½ cup chopped mint leaves

½ cup pine-nuts

½ cup chopped flat leaf parsley

1 tsp chopped thyme

1 tsp garlic powder

½ tsp cinnamon

½ cup currants

3 lemons, sliced into wedges

3 cups rocket leaves

1 cup Harissa 

4 pitas (for bases)

 Method:

1.  Stir fry the lamb in the thyme, garlic and cinnamon until just cooked. Set aside.

2.  Drizzle some of the Harissa around the pita bases.  Top with the lamb, then sprinkle with pine-nuts and currants. Place in a medium-hot oven for 10 minutes.

3.  Arrange the rocket over the pizzas, and drizzle on a little more Harissa, if desired.  Garnish all over with the mint and parsley. Serve with the lemon wedges.

*Serves 4-6

Moroccan Lamb Salad

You Will Need:

750gm CKB Lamb Strips or Lamb Fillet

Seeds of 1 x pomegranate

½ x cup chopped mint

½ x cup chopped flat leaf parsley

200gm mixed salad leaves

Juice of 1 x lemon

4 tbsp extra virgin olive oil

½ tsp cinnamon

½ tsp ground ginger

½ x tsp ground coriander

¼ x tsp ground cardamom

½ x tsp paprika

½ x tsp fresh thyme

1.  Mix the Lamb strips with the last 6 ingredients, and half of the lemon juice, and leave to marinade for at least half and hour.

2.  Grill, fry BBQ or slow cook the lamb until cooked as you prefer, and aromatic.

3.  On a large platter, arrange mixed leaves.  Place Lamb on top of leaves, then cover with the mint, parsley, dukkah and pomegranate seeds.

4.  Drizzle with olive oil and remaining lemon juice, and serve.

 *Optional Extras:  Add some grilled zucchini, eggplant and tomatoes for a real Mediterranean feast!

Moussaka

You Will Need:

1kg CKB lamb mince

  2 large eggplants, thinly sliced

  1/4 cup (60ml) olive oil

  2 cloves garlic, crushed

   1 tbsp tomato paste

   1 tsp all spice

  1 tsp oregano

  1 brown onion, chopped

   800gm tin chopped tomatoes

   1/2 cup water

   3/4 cup chopped parsley

   50g vegan margarine

   2 tbsp plain flour

   1 1/2 cups soy milk

1 pinch of nutmeg

 Method:

1.  Preheat oven to 180°C.

2.  In batches, cook sliced eggplants in a pan in olive oil until golden.

3.  Brown the lamb mince with onion and garlic.  Add allspice, oregano, chopped tomatoes, tomato paste and water. Simmer for 20 minutes. Stir in most of the chopped parsley.

4.  Line a lasagna-type tray with greased baking paper, and single layer the eggplant. Spoon a layer of mince mixture. Repeat layering and mince until dish is almost full.

5.  Melt margarine in a small pot.  Stir in 2 tbsp plain flour and cook for a few minutes, constantly stirring. Pouring slowly, stir in soy milk.  Stir over medium heat until mixture bubbles. Whisk in a pinch of nutmeg and salt.  If lumpy, pour through a sieve for a smooth white sauce.  Pour over dish and sprinkle with remaining chopped parsley. Bake for 20-30 minutes.

6.  Slice into squares, and serve with a fresh salad.

*Serves 6

Steve’s Slow Braised Beef in Red Wine

INGREDIENTS

Beef Osso Bucco

$18.20

Quantity:

Add To Cart

1kg Beef Osso Bucco

100ml Olive Oil

2-3 Carrots

2 Garlic Cloves – each cut in ½

1 Brown Onion – sliced

500ml Concord or Sacramental Wine

500ml Chicken or Veal Stock or Dry Wine

3 Bay Leaves

2 tbs Thyme Leaves - Finely Chopped

1 tsp Black Pepper

½ cup Plain Flour

METHOD

1. Add pepper to flour and coat beef, shaking off excess flour.

2. In a heavy based pan, use ½ the oil to brown meat in 2-3 batches until golden, and remove from pan.

3. Add the remaining oil to pan and add carrots, garlic and onion, and sauté over a medium to high heat, until well browned.

4. Stir in the wine, stock/wine, bay leaves, thyme and bring to simmer. Reduce heat to as low as possible, and add the seared gravy beef. Cover and cook for 3 ½-4 hours or until meat is falling apart. Remove meat from the pan and keep warm.

5. Simmer sauce over a high heat until reduced further. Strain the sauce through a colander or sieve and return to pan. Add the meat and gently reheat. Serve with your favourite addition such as mashed potato, pasta or couscous.

VARIATIONS: Replace Beef Osso Bucco with any of the following: gravy beef, chuck steak, veal osso bucco, veal second cut chops or ox tail.

*Serves 4

Veal Bola with Red Wine Gravy

INGREDIENTS

1.75kg CKB Veal Bola

1 tin crushed tomatoes

1 brown onion (peeled & thinly sliced)

4 garlic cloves (crushed)

1½ cups sweet red wine

1½ cups water

Paprika

Salt

Pepper

Olive oil

For The Gravy:

2 teaspoons flour

¾ cup cold water

1 cup sweet red wine

Pan Juices

 Method

1.  Line a roasting pan with baking paper. Place a handful of the sliced onions and half the tin of tomatoes in the pan with the water.

2.  Rub the crushed garlic, salt, pepper and paprika all over the bola and place it in the pan.

3.  Layer another handful of sliced onions on top of the bola and spoon the remaining crushed tomatoes over the top as well.

4.  Pour 1 ½ cups of the red wine and the olive oil over the bola and then place another sheet of baking paper over the meat, followed by a layer of tin foil. Tuck snugly around the edges and place in oven on 150 for 1.5 hours.

5.  Remove covering, baste the meat and roast uncovered on 180 degrees for an extra 15-20 mins. (Always rest the meat before slicing and serving)

 Gravy Method:

1.  Mix 2 teaspoons of flour with ¾ cup cold water until smooth.

2.  Drain roasting pan juices into a small pot and place on low flame.  Add the flour mixture, and then the remaining cup of red wine.  Stir ingredients together, bring to the boil and season to taste. Pour into a gravy jug to accompany the roast veal.

*Serves 6

Korean Beef Bulgogi

Bulgogi literally means “fire” and “meat,” and it is the ultimate Korean dish.  The pear flavour both tenderises the meat, and imparts a unique sweet flavour into the dish.

INGREDIENTS

1 kg Beef Strips

1/3 cup soy sauce

3 tbsps brown sugar

1 ½ tbsps toasted sesame oil

Toasted sesame seeds

1 ½ tbsps wine vinegar

½ brown onion, thinly sliced

2 cloves garlic, crushed

1 tsp grated fresh ginger

1 pear or nashi, grated

Ground black pepper

1 large carrot, sliced

2 spring onions, sliced

 Method

Beef Strips

$32.40

Quantity:

Add To Cart

1.  In a large bowl prepare the Bulgogi marinade by whisking together the soy sauce, sugar, sesame oil, wine vinegar, onion, garlic, ginger, grated pear and pepper.

2.  Gently stir meat into marinade, ensuring meat is coated.  Refrigerate for 30 minutes or overnight.

3.  Heat the grill until sizzling hot.  Drain and reserve the marinade from the meat.  Grill until medium-well done. Add the carrots and spring onions, and pour some of the marinade over the meat at the last minute. Top with toasted sesame seeds.

4.  Serve with rice, (Lewis & Son) kimchi, and red chilli paste (Gochujang) for the brave.

*Serves 6

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