Lamb Shank Pot Pie

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Photography Andy Arnfield – The Gourmet Grocer

Pulling out the winter warmers at the moment so a visit to my local butcher Darling Street Meats to get some delicious lamb shanks is in order.  I love lamb shanks as when slow cooked you can do loads of stuff with them from sliders to soups and pies to stews. Here is a show stopper that always gets a gasp when it is brought to the table! It’s a really easy dish to prepare and the result are not only stunning but delicious.  Tip! in my opinion the best store bought puff pastry is by Careme which is available in good gourmet food stores and deli’s. Enjoy ;0)

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Serves 4

Ingredients

100g plain flour
2 tbsp olive oil
4 lamb shanks, approx. 350g each
1 red onion, peel, roughly chopped
1 celery stalk, chopped
1 parsnip, chopped
2 carrots, chopped
3 garlic cloves, peel, chopped
4 sprigs fresh rosemary, chopped
1 tbsp Worcestershire sauce
350ml Guinness
750ml good quality chicken stock
1 tbsp tomato paste
Juice of 1 lemon
2 sheets Careme puff pastry
Egg yolk mixed with a little milk for glazing
Olsson’s sea salt
Freshly ground black pepper
Method

Preheat the oven to 160C.
Place the flour in a plastic bag, add a pinch of salt and pepper, add the lamb shanks and shake well to coat.
Heat 1 tbsp of olive oil in a large pan, add shanks and cook to brown then remove to a plate.
Add onions, carrot, celery, and garlic to the pan with the rest of the oil and cook for 5 minutes until softened.
Stir in the remaining flour from the bag. Add rosemary, dates, Worcestershire sauce, Guinness, stock, tomato paste, and lemon juice, and stir well to incorporate. Bring to the boil.
Return lamb shanks to the pan, cover with a heavy lid or foil and place in the oven to cook for 3-3½ hours, or until the meat is falling off the bone easily. The sauce should be nice and thick – if it’s not, boil it down to reduce it a little more.
Take the lamb shanks from the oven and set aside to cool.
When cool enough to handle, remove the meat from the bones (keeping the bones to one side for presentation later) and cut into chunks.
Mix with the thickened sauce and divide between 4 small (500ml) oven-safe bowls.
Turn the oven up to 200C.
Cut out lids from the pastry, making sure that they are about 2cm larger than the bowls all the way around and cut a small criss-cross in the centre of each.
Stand the bone in the middle of each pie then place the pastry over the top, with the bone sticking up through the criss-cross and the edges of the pastry overhang the sides of the bowl.
Brush pastry lids with a little egg wash and return to the oven to bake for 20-25 minutes, until pies are hot and the pastry is puffed and golden. Serve.

Recipe adapted from http://www.heyucker.com

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Chicken Quinoa Salad with Maple Poached Pears Pomegranate Dressing and Crispy Chicken Crackling

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Photography by Andy Arnfield – The Gourmet Grocer

Today I received one of the first bottles of the amazing Joseph First Run 2015 EVOO and I just had to crack open the bottle and indulge It’s always an exciting time of year when this delicious top notch all Australian product arrives! Along with some of our Noble Handcrafted maple syrup and some seasonal pears I decided to roast a chicken to create an amazing salad which is made with fresh ingredients and packed full of flavour! If you want a bottle of this amazing home grown EVOO then goto www.gourmetgroceronline.com.au Enjoy

  • 1 medium whole chicken
  • 1 lemon
  • 1 cup quinoa
  • 1 pear sliced into 1/8
  • 2 tbs maple syrup
  • 1tbs butter
  • 1 tbsp olive oil
  • 300g green beans, trimmed and halved
  • seeds from 1 pomegranate
  • 1 red onion sliced
  • 50g toasted flaked almonds
  • 200g  feta cheese, crumbled
  • large bunch flat-leaf parsley, chopped
  • small bunch mint, leaves picked

For the dressing

  • 100ml pomegranate juice
  • 3 tbsp pomegranate molasses
  • 3 tbsp Joseph First Run 2015 extra virgin olive oil
  • 2 preserved lemons, middles scooped out and discarded, skins finely sliced
  • juice of 2 lemons
  • 1 tbsp clear honey

 

Preheat oven to 220°C. Lightly grease a roasting pan. Place a wire rack into roasting pan. . Season cavity with salt and pepper

Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen twine.

Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. . Remove browned skin and place on roasting dish and place back up into the oven until crisp.

Place butter with a tablespoon of oil in pan and brown pears. When browned add maple syrup and cook for 2 mins until sticky and caramelised.

In a small saucepan place one cup of quinoa and 2 cups of water. Bring to the boil and then simmer covered for 15 mins or until cooked and still with a little bite.

Bring a pan of salted water to the boil, add the green beans and cook for 2-4 mins until tender but still with some bite and plunge into a bowl of iced water

Whisk together all the dressing ingredients with plenty of seasoning.

When the chicken is cool enough to handle, shred the meat  from the bones. Transfer to a platter with caramelised pears, pomegranate seeds, red onion, quinoa, green beans, flaked almonds, feta and herbs. Toss everything together gently with the dressing and sprinkle with the crispy chicken skin.. Serve immediately

 

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Stuffed Cheddar Chicken Breast With Root Vegetables

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I love this dish as the flavour, of the cheese, the salty prosciutto and the juicy chicken ,just makes my taste buds dance! I also like to serve it with crab apple jelly for that extra bit of bitter sweetness, similar to cranberry with turkey. A bit of a tip here, once you have stuffed your chicken and wrapped it in the prosciutto, then roll up in cling film tightly to make a sausage shape and put in the fridge for an hour before cooking, this will help keep the chicken in a perfect shape and hold it together during roasting.  Enjoy!  ;0)

Serves 4
Ready in 1 1/2 hours

1 small celeriac, peeled and cut into 2½ cm chunks
400g swede, peeled and cut into 2½ cm chunks
2 large potatoes, scrubbed and cut into 2½ cm chunks
2 medium parsnips, scrubbed and quartered lengthways
2 large garlic cloves, thinly sliced
2 tbsp olive oil
½ tsp cumin seeds
a few sprigs of sage
4 skinless boneless chicken breast fillets, weighing about 140g
250g chedder cheese
8 slices prosciutto

Preheat the oven to 200C/gas 6 /fan 180C. Put the celeriac, swede, potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.

Meanwhile, slice open chicken and stuff the inside with the cheddar cheese laying a couple of sage leaves on each, then wrap each chicken with a slice of prosciutto to enclose.Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. I love to serve with dish with crab apple jelly!

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Creamy Marsala Pork with Mushrooms and Sage

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Photography Andy Arnfield – The Gourmet Grocer

This recipe is simply delicious and very quick to make! Pork fillet is beautifully soft and tender and only needs the slightest of cooking so make sure this dish is served immediately when ready! Marsala can be a little sweet for some tastes,  so make sure you really get the balance right with your seasoning,  or even use dry sherry ! I served this in a bowl drowning new season baby new potatoes covered in butter! Enjoy ;0)

Preparation time: 10 – 15 minutes

Cooking time: 40-45 minutes

Serves: 4

Ingredients:

20g dried porcini mushrooms

2tbsp olive oil

450g  pork fillet, cut into large chunks

1 onion, chopped

2 cloves of garlic, crushed

200g button mushrooms, sliced

1tbsp fresh sage, chopped

150ml  Marsala wine

250g   double cream or crème fraiche

To serve: 1tbsp fresh sage, chopped

Freshly ground pepper

Method:

1.    Preheat the oven to 180˚C

2.    Pour 150ml boiling water over the dried porcini mushrooms and leave them to soak for 15 minutes. Strain through a fine sieve and reserve the soaking liquid.

3.    Heat the oil in a large casserole dish and fry the pork fillet for 5-6 minutes until lightly browned. Add the onion, garlic, chestnut mushrooms and dried mushrooms. Cook for 1-2 minutes until the onion starts to soften. Add the sage, marsala and cream and bring to the boil. Cover the casserole with a lid and place in the oven to cook. Cook for 40-45 minutes or until the pork is completely cooked through with no pink juices. Half way through cooking add the reserved mushroom liquid if it starts to become too dry.

4.    Season with black pepper and sprinkle over a little additional sage to serve.

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7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing

7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing.

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7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing

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Photography Andy Arnfield – The Gourmet Grocer

Here is a great recipe, for when you have some lamb left over from a slow roast Sunday lunch. This recipe is amazingly tasty and really simple. (A bit of a tip to de-seed your pomegranate! Cut in half and turn the cut side down over a bowl and thwack with a wooden spoon. All the seeds will fall out and the pith will be left behind, but don’t do this without an apron ;0) ) 500g pulled Lamb 300g frozen peas 3 tbsp olive oil zest and juice 1 lemon 100g Persian feta cheese handful of mint leaves handful Italian parsley 1 red onion sliced 1/2 Pomegranate de seeded Yoghurt and Mint Dressing 1/2 cup yogurt 1 to 2 teaspoons lemon juice 1 clove garlic, minced 1/4 cup mint leaves, finely chopped Sea salt and freshly ground black pepper Cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint, parsley red onion and lamb , then season to taste and sprinkle with the pomegranate seeds For The dressing combine all ingredients in a small bowl and serve with the salad. Add additional lemon juice to thin, if you like.

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Lamb Pie With Mint And Peas

Savoury pies are one of the most comforting meals you can get, and this one is ideal for chilly winter months.

Recipe serves 6 – 8 – First published in Organic Gardening Magazine Jan 2015

  • 2kg leg of lamb meat, cut into cubes
  • Olive oil to brown the meat
  • 2 rashers streaky bacon
  • 1 leek, finely chopped
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 carrots, grated
  • 1 cup red wine
  • 2 – 3 garlic cloves, crushed
  • 1T chopped parsley
  • 1T chopped thyme
  • 1T chopped rosemary + 1 whole stalk with leaves on
  • 1 x 410g tin of chopped peeled tomatoes
  • 1 cup (250ml) lamb stock
  • 1 ½ cups frozen / fresh peas
  • 2T chopped mint

Topping:

  • 3 potatoes, thinly sliced
  • 3T cream
  • 2 t melted butter

Heat a splash of olive oil in a large frying pan and brown the lamb pieces in batches on all sides until the meat starts to caramelise and go brown. Set aside.

In the same pan add another splash of olive oil and fry the bacon for a minute or two, add the vegetables and cook until they soften (about 6 minutes).

Add the wine and allow the liquid to evaporate off.

Put the vegetables and the meat into a large casserole / heavy based pot. Add the tomatoes, garlic, all the herbs and the stock, and bring to the boil, then reduce to a low heat and allow to gently simmer for about 2 hours (cook with a lid on for ½ an hour and then cook uncovered for the remaining 1 1/12 hours).

When it’s cooked and the sauce is thick, turn off the heat, remove the rosemary stalk; add the mint and peas and stir.

Check seasoning and add a generous sprinkling of salt and freshly ground black pepper.

Preheat the oven to 180C / 350F prior to the meat finishing cooking and prepare the potato slices for the topping.

Spread the cooked meat into a large appropriately sized oven proof dish.

Peel and slice the potatoes very thinly (I find a mandolin on a narrow setting works very well), and make a layer over the meat. Brush each layer of potato with melted butter and drizzle a little cream before adding the next layer. You should be able to make 3 to 4 layers. Brush the top layer with butter and scatter over fresh rosemary, salt and pepper.

Bake for 40 to 50 minutes or until the crust is golden brown and cooked through.

Serve with steamed green beans or any other vegetable of your choice.

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