SHEPHERDS PIE
500g Minced Lamb
800g Potatoes
1 large Carrot
1 large Onion
60 ml Milk
30g Butter
50g grated Cheese
200ml Beef Stock
1 tablespoon Tomato Puree
1 tablespoon Olive Oil
1 tablespoon Plain Flour
1/2 teaspoon dried Rosemary & Thyme
Salt and Pepper to tasteDice onion and carrot. Saute in heated oil in a large sauce-
pan until onion is lightly browned. Meanwhile, steam or boil
peeled potatoes.
Add minced lamb to onion mix and saute for further 10 mins,
stirring and breaking up mince.
Stir in the flour. Add beef stock, rosemary, thyme and
tomato puree.
Season with salt and pepper.
Simmer for 15 minutes until most of the liquid has evaporated.
Mash potatoes with butter and milk until smooth. Add
grated cheese and a pinch of salt and mix well.
Check lamb for seasoning then spoon into an oven-proof
dish. Spread mashed potato over the top.
Bake the shepherds pie at 180 degrees for 35-40 minutes
or until lightly browned.NOTE: You can use beef mince instead of lamb.(Cottage Pie.)
LAMB SHANK RECIPE
Preparation Time: 3 hours.
Sear lamb shanks first.2 Lamb Shanks
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
3 cups chopped vegetables carrots, celery &
potatoes etc
1 cup stock ( or more if needed)
Seasoning - salt and pepper, thyme, oregano, rosemary,
1 bay leaf
1 tablespoon tomato pasteOptional but highly recommended:
3/4 cup raisins, soaked in sherry for a couple of hours
1/2 cup of fresh mint leavesCook in slow cooker or oven on 350 degrees F.
Season lamb shanks with salt and pepper.
Sear lamb shanks in pan in olive oil till golden brown, then remove from pan. Add onions, garlic and vegetables to pan and saute for 5 mins. Transfer all ingredients to slow cooker or casserole dish. (except mint).
Cover casserole dish or slow cooker and cook until tender
(lamb will fall off the bone).Serve with fresh mint leaves as garnish.
Serves 4.
BRAISED LAMB CHOPS
1 kg lamb neck or shoulder chops
seasoned flour
2 tablespoons oil
2 onions
1 clove garlic (crushed)
2 carrots
1 parsnip
1 stick celery
1 large cooking apple
3 cups stock
1 tablespoon plum jam
2 tablespoons tomato paste
1 bay leaf (optional)Season chops in flour and brown in heated oil.
Chop onions, slice carrots, parsnip, celery and peeled
apple.
Add vegetables and apple to pan with meat and saute for
few minutes. Stir in plum jam and stock and tomato paste.
Bring to boil, then reduce heat and slow cook for 2 hours
or until tender, or use slow cooker. Thicken if required.
Serving suggestions: with creamy mashed potato, pumpkin and greens.
Garnish with parsley.
APPLE SPONGE
4 large granny smith apples
¼ cup sugar
½ cup water
Topping
2 eggs
½ teaspn vanilla
¼ cup castor sugar
½ sup SR flour
pinch salt
cinnamon sugarPeel, core and slice apples, combine in a saucepan with sugar and water.Cover and cook until apples are tender.
Place apples and juice in a greased casserole dish. Spoon topping over hot apple and sprinkle with cinnamon sugar.Bake in mod oven 30 – 35 mins. Serve with cream or warm custard.
Topping
Beat eggs and vanilla until thick and creamy, gradually add sugar, beat until dissolved.
Fold in sifted flour and salt.
Serves 4.
LEMON DELICIOUS PUDDING
3 eggs
½ cup castor sugar
1 cup milk
1 tabspn SR flour
Grated rind and juice of 2 lemons
pinch salt
1 tabspn extra castor sugar
Separate eggs; beat yolks with ½ cup sugar until light and creamy. Beat in milk, sifted flour, rind and juice of lemons and salt. Beat egg-whites, add extra sugar gradually, continue beating till stiff but not dry. Fold into lemon mixture.
Pour into greased deep 1litre ovenproof dish,stand in a shallow pan of water. Bake in mod oven 50-60 mins.
When cooked this mixture becomes a very light sponge over a lovely creamy lemon sauce.
CURRIED MINCE POTATOES
6 large potatoes
1 tbs olive oil
1 large chopped onion
2 cloves garlic, crushed
500g lean mince
2 tbps curry powder
½ cup beef stock
½ red capsicum, diced
2 cups peas
½ cup thinly cliced celery
¾ cup natual yogurt or grated cheese
Scrub potatoes, prick with a fork, brush with olive oil and bake in mod. oven for 50 mins or till tender.Heat remaining oil in pan,add onions and cook till soft. Add mince and garlic and cook till well browned. Add curry powder, stock and remaining vegetables, cook for 5 mins.Score potatoes, cutting a large cross in each one, push at the bases and sides to open.Spoon over hot curry mix, top with yogurt or cheese and serve with a green salad or more steamed vegies.
LAMB BURGERS
500g lamb mince
2 eggs
1 onion grated
1 carrot grated
1 zuchinni grated
1 cup milk
1 cup water
1 cup SR flour
1 crushed chicken stock cube
2 tblspns chopped parsley or mint
salt & pepper to taste
Mix all ingredients thoroughly together & allow to sit for 2 hours in fridge. Spoon directly onto hotplate or frypan to cook.
SERVING SUGGESTION: Place cooked burgers in bread rolls or on plate with salad.
NOTE: Can use all kinds if mince for this recipe, eg kangaroo, beef and chicken and it tastes fantastic even if it sounds a little odd.
Gerri’s Olive Oil Biscuits
From Olive Grower and Processor Journal
1/2 cup olive oil
1/2 cup white wine
1/2 cup caster sugar
1&1/2 cups SR flour
1/2 to 1 teaspoon caraway seeds
1/4 cup caramelised orange peel, finely chopped
Whisk olive oil, wine and sugar in a bowl, add peel and leave to soak 1/2 hour.
Add flour and caraway seeds, mix to combine.
Turn onto floured board and knead to a smooth dough (adding more flour if necessary)
Divide into 3 pieces, shape each into a log 1" in diameter.
Break off walnut sized pieces and roll each into a lozenge or egg shape.
Place on baking paper lined tray and bake at 180 degrees until golden.
Cool on rack and dust with icing sugar (optional).
Too easy!
GUACAMOLE (Basic recipe)1 ripe Avocado
2 Shallots (or finely chopped onion)
1 teaspoom crushed garlic
Cracked black pepper
Also try adding:
Sweet chilli sauce or
Chopped tomatoe or
Roasted capsicum or
Cream Cheese
Scoop flesh from avocado
Add other ingredients and mash to a smooth paste
BEEF AND MUSHROOM CASSEROLE
1.5kg diced chuck steak
1/3 cup olive oil
3 onions,sliced
150g button mushrooms
2 1/2 cups beef stock
1 Tbsp cornflour
¾ cup dry red wine or beef stock
1 cup sliced beans
Heat oil in pan, add steak in batches, cook, stirring until browned all over.Add onions and mushrooms, cook until soft.
Transfer to 8 cup capacity ovenproof dish or slow cooker. Add blended beef stock, cornflour and wine. Cover and bake in a moderate oven for 11/2 hours (or till meat is tender), or in slow cooker on HIGH for 4 hours.
Add beans 10 minutes before serving.
OSSO BUCO
1.5kg osso buco beef
plain flour
¼ cup olive oil
2 onions, chopped
2 cloves garlic, crushed
3 carrots, sliced
3 sticks celery, chopped
425g can tomatoes
1 teaspn chopped thyme
2 bay leaves
¾ cup dry red wine or beef stock
1 ½ cups beef stock
¼ cup chopped parsleyToss osso buco in flour and shake. Heat oil in pan and brown meat in batches transferring to a 10 cup capacity ovenproof dish or slow cooker.In the same pan cook onions, garlic, carrots and celery till onions are soft.Stir in undrained crushed tomatoes, thyme, bay leaves, wine and stock.Pour vegetable mixture over top of meat, cover and bake in moderate oven for 11/2 hours (or till meat is tender), or in slow cooker on HIGH for 4 hours (or till meat is tender).
Stir in parsley just before serving.
FARMHOUSE BEEF SOUP
Soak pearl barley overnight in water
750g gravy beef
2 tbsp olive oil
250g bacon, chopped
2 onions, finely chopped
250g pumpkin, chopped
2 potatoes, chopped
2 carrots, thinly sliced
1 parsnip, thinly sliced
1 turnip, chopped
2 litres (8 cups) water
2 beef stock cubes
½ cup pearl barley
1 bay leafTrim fat off beef and cut into 2cm cubes.
In a large saucepan heat oil and brown beef, add bacon and onions, stir till onions are soft.
Add remaining ingredients and simmer gently for 1 1/2 hours.