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Archive for the ‘Slow roasted’ Category

I hope you all had a Merry Christmas, had a great time with family and are full to brimming. I had a wonderful Christmas with family and friends, ate way to much as you do. Played loads of games, bought my hubby a professional poker set for Chrimbo so finished the night off with poker and black jack, a Christmas filled with loads of laughs with kids having a wonderful time and big smiles on faces.

I made 2 roast ducks, roast leg of lamb and a roast turkey for Christmas dinner. I have posted a recipe already for roast lamb so I thought I would post one for turkey and one for duck. I know you probably can’t think of food now, but I thought I would post these for next year or other special occasions throughout the year. I only bought a 2.5kg turkey as I was doing other meats, so you will have to adjust cooking times if roasting a bigger bird. I stuffed mine with a fois gras fig stuffing, MMmmm, it was delicious but you can stuff yours with your favourite stuffing.

Ingredients

2.5kg Turkey
1/2 Cup chicken stock
2/3 Cup Port
2 Tablespoons brown sugar
3/4 Teaspoons cornflour

Method

1. Discard giblets if inserted, rinse turkey under cold water inside and out, pat dry. Spoon seasoning or stuffing into cavity and tie legs together with kitchen string.

2. In an oven proof baking dish pour in chicken stock and half the port. Place turkey upside down in dish, cover dish tightly with foil, bake in a slow oven (130c) 4hrs.

3. Remove foil place turkey right way up, combine remaining port with sugar, brush over turkey. Roast uncovered 180-190c for a further 45 Min’s or until turkey is browned and cooked through.

4. Remove turkey from dish cover with foil to keep warm. Strain juices into a pan, to remove any bits of meat and fat. Heat over a medium heat, mix a little water with cornflour, pour into sauce, stir until mixture boils and thickens.

Serve turkey with port gravy.

All photo’s taken by me unless otherwise stated.

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My husband and son love this dish as it is so tender there is almost no chewing required. One of my son’s hates, especially with steak is if you have to chew the meat a thousand times before swallowing. Yes getting tender meat is in the cooking, but a lot has to do with the quality of the meat. I will always spend that little extra for the quality, as you can almost guarantee that it will cook to perfection and you will savour every bite, so for me it is worth it.

Slow roasted lamb shanks with caramelised red onion

Olive oil
4 lamb shanks 400-500g a piece
2tbls sugar
2cups (500ml) dry red wine
2cups (500ml) beef stock
4-5 cloves garlic, crushed
30g butter
1 brown onion chopped finely
3 celery sticks chopped finely
2 large carrots chopped
2 tbls tomato paste
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
1 tbls cornflour
Bisto beef gravy granules

Heat oil in a pan and add lamb cook until browned all over. In a large baking dish pour a little oil and heat over medium heat add crushed garlic cook for about a min stirring constantly so garlic doesn’t burn. Stir wine, sugar and stock bring to boil place lamb shanks bake in dish. for the cooking you can either heat the oven to slow 130-150 and cook for 4-41/2 hours turning meat twice during cooking, or you can cook over slow heat on the stove for the same time also turning during cooking.

Approx 1hr into cooking add rosemary,thyme and tomato paste.

Melt butter in a pan and cook onion and celery until soft. Boil or microwave chopped carrots until tender. set both of these aside to add at the end.

Once lamb is cooked remove and wrap in foil to keep warm, strain liquid to discard herbs,fat and any bits that have come off lamb. Return to pan and heat over stove. Mix cornflour with water to form a paste and add to liquid stir constantly until mixture starts to thicken and to finish it off just add a few gravy granules for extra flavour and to also thicken some more. Place lamb shanks in serving dish with carrot and celery,onion mix and pour sauce over the top.

Serves 4

Caramelised red onion

50g butter
3 medium red onions, sliced thinly
1/4 cup of brown sugar
1/4 cup of balsamic vinegar

Melt butter in pan and add onion stirring until onion is soft about 10-15 mins. Add sugar and vinegar and stir until mixture has caramelised about another 10-15 min. Place in serving bowl and put on table to be spooned over lamb shank.

Can serve lamb with creamy soft polenta or mash potato.

Bon App├Ętit

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