BRINED SLOW-COOKED LAMB WITH HUMMUS, TOMATO SALAD AND MINT SALSA

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BRINED SLOW-COOKED LAMB WITH HUMMUS, TOMATO SALAD AND MINT SALSA
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Course Main Dish
Prep Time 1 hour
Cook Time 4 hours
Passive Time 3 hours
Servings
Ingredients
  • 1 lamb shoulder bone-in (about 1.3kg), trimmed
  • 2 cloves garlic bruised
  • 1 rosemary sprig
  • 1.5 litres chicken stock
Tomato and pickled onion salad
  • 1/2 Spanish onion thinly sliced
  • 75 ml chardonnay vinegar
  • 50 ml rice wine vinegar
  • 3 tsp caster sugar
  • 1 tsp coarsely chopped ginger
  • 1/2 long red chilli halved
  • 1/2 garlic clove
  • Pinch mustard seeds
  • Pinch black peppercorns
  • 1 clove
  • 2 tbsp grapeseed oil
  • 250 g cherry tomatoes halved, 1 punnet
  • 80 g canned chickpeas drained and rinsed
  • Small handful herbs such as basil, coriander, mint and flat-leaf parsley
  • 3 tsp lemon juice mixed with
  • 1 tsp Dijon mustard
Hummus
  • 150 g canned chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 garlic clove blanched
  • Juice of 1/2 lemon
  • 1 tsp ground cumin
Mint salsa
  • 1 cup mint firmly packed
  • 1/2 cup flat-leaf parsley firmly packed
  • 1 garlic clove chopped
  • 70 ml grapeseed oil
  • 1 tbsp chardonnay vinegar
Course Main Dish
Prep Time 1 hour
Cook Time 4 hours
Passive Time 3 hours
Servings
Ingredients
  • 1 lamb shoulder bone-in (about 1.3kg), trimmed
  • 2 cloves garlic bruised
  • 1 rosemary sprig
  • 1.5 litres chicken stock
Tomato and pickled onion salad
  • 1/2 Spanish onion thinly sliced
  • 75 ml chardonnay vinegar
  • 50 ml rice wine vinegar
  • 3 tsp caster sugar
  • 1 tsp coarsely chopped ginger
  • 1/2 long red chilli halved
  • 1/2 garlic clove
  • Pinch mustard seeds
  • Pinch black peppercorns
  • 1 clove
  • 2 tbsp grapeseed oil
  • 250 g cherry tomatoes halved, 1 punnet
  • 80 g canned chickpeas drained and rinsed
  • Small handful herbs such as basil, coriander, mint and flat-leaf parsley
  • 3 tsp lemon juice mixed with
  • 1 tsp Dijon mustard
Hummus
  • 150 g canned chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 garlic clove blanched
  • Juice of 1/2 lemon
  • 1 tsp ground cumin
Mint salsa
  • 1 cup mint firmly packed
  • 1/2 cup flat-leaf parsley firmly packed
  • 1 garlic clove chopped
  • 70 ml grapeseed oil
  • 1 tbsp chardonnay vinegar
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Instructions
  1. For brine, bring ingredients and 3 litres of water to the boil in a saucepan. Set aside to cool, then chill in the refrigerator (45 minutes to 1 hour).
  2. Place lamb in a container, pour in brine to cover, place a plate on top to keep submerged and refrigerate for 3 hours to lightly brine. Remove lamb and pat dry with paper towels.
  3. Preheat oven to 110C. Place lamb in a deep roasting pan with garlic, rosemary and chicken stock. Cover with foil and braise until meat is falling off the bone (6-7 hours).
  4. For tomato and pickled onion salad, place onion in a bowl. Combine vinegars, sugar, ginger, chilli, garlic, spices and 120ml water in a saucepan and bring to the boil. Strain liquid through a fine sieve over onion, reserving pickling liquid for another use. Cover with plastic wrap and set aside until completely cold (30-40 minutes). Drain onion, place in a bowl with remaining ingredients and toss to combine.
  5. Meanwhile, for hummus, blend ingredients in a food processor until a smooth purée forms, adding 1-2 tsp water if necessary. Season to taste.
  6. For mint salsa, process mint, parsley, garlic and grapeseed oil in a food processor until smooth. Transfer to a bowl, stir in vinegar, season to taste.
  7. Serve lamb with hummus, tomato and pickled onion salad, and mint salsa alongside.
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Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

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Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit
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Course Main Dish
Prep Time 30 minutes
Cook Time 4 hours
Servings
Ingredients
  • 2 kg pork shoulder
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 large yellow onions halved, thinly sliced
  • 1/4 cup brandy
  • 1 in large Granny Smith apple peeled, cut1/2-inch cubes
  • 2 garlic cloves chopped
  • 1 tablespoon teaspoon dried thyme or 1fresh thyme
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 tablespoon Dijon mustard
  • Rocket or watercress to serve
  • Cauliflower or Celeriac Puree to serve
Course Main Dish
Prep Time 30 minutes
Cook Time 4 hours
Servings
Ingredients
  • 2 kg pork shoulder
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 large yellow onions halved, thinly sliced
  • 1/4 cup brandy
  • 1 in large Granny Smith apple peeled, cut1/2-inch cubes
  • 2 garlic cloves chopped
  • 1 tablespoon teaspoon dried thyme or 1fresh thyme
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 tablespoon Dijon mustard
  • Rocket or watercress to serve
  • Cauliflower or Celeriac Puree to serve
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Instructions
  1. Preheat oven to 220c.
  2. Pat the pork dry and season with salt and pepper. Heat oil in a large oven-proof pot or Dutch oven with a lid. Brown pork on all sides, turning with tongs, 6-8 minutes per side.
  3. Transfer pork to plate. Pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft ad deep golden brown, 18-20 minutes.
  4. Add brandy and stir to deglaze pan.
  5. Add apple, garlic and thyme. Cook, stirring, 30 seconds.
  6. Return pork to pot, nestling it down in the onions. Add cider and chicken stock.
  7. Cover pot and place in oven. Reduce heat to 160c. Braise until meat is very tender, 2 1/2-3 hours. Return pot to cooktop. Transfer pork to a cutting board.
  8. Boil onion and apples until thickened and liquid slightly reduced, 1-2 minutes. Stir in mustard. Season to taste with salt and pepper.
  9. Cut pork in serving pieces and arrange on serving platter or individual dinner plates.
  10. Spoon onion apple confit over and around the meat.
  11. Serve with a lightly dressed rocket or watercress salad.
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Lamb Shoulder and Broccolini Braise

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Lamb Shoulder and Broccolini Braise
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Course Main Dish
Prep Time 60 minutes
Cook Time 5 hours
Passive Time 2 days
Servings
Ingredients
Lamb
  • cup ¼sugar
  • cup ¾kosher salt plus more
  • 1 - 1.5 kg bone-in lamb shoulder
  • 2 tablespoons vegetable oil
  • 4 medium onions coarsely chopped
  • 4 garlic cloves chopped
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 bay leaf
  • 1 cup dry white wine
  • 8 cups low salt chicken stock
Garlic Emulsion And Garnish
  • 2 large eggs
  • 2 garlic cloves
  • 3 tablespoons fresh lemon juice or more
  • teaspoon ½kosher salt plus more
  • cup ¾vegetable oil
  • 1 bunch broccolini stems reserved for another use, cut into small pieces
  • leaves Flat-leaf parsley and fresh tarragon for garnish
Course Main Dish
Prep Time 60 minutes
Cook Time 5 hours
Passive Time 2 days
Servings
Ingredients
Lamb
  • cup ¼sugar
  • cup ¾kosher salt plus more
  • 1 - 1.5 kg bone-in lamb shoulder
  • 2 tablespoons vegetable oil
  • 4 medium onions coarsely chopped
  • 4 garlic cloves chopped
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 bay leaf
  • 1 cup dry white wine
  • 8 cups low salt chicken stock
Garlic Emulsion And Garnish
  • 2 large eggs
  • 2 garlic cloves
  • 3 tablespoons fresh lemon juice or more
  • teaspoon ½kosher salt plus more
  • cup ¾vegetable oil
  • 1 bunch broccolini stems reserved for another use, cut into small pieces
  • leaves Flat-leaf parsley and fresh tarragon for garnish
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Instructions
  1. Whisk sugar, ¾ cup salt, and 10 cups water in a large bowl until salt and sugar dissolve. Add lamb, cover, and chill for at least 12 hours and up to 2 days.
  2. Heat oil in a large heavy pot over medium-high heat. Add onions, garlic, rosemary sprig, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine, stirring and scraping up any browned bits from bottom of pan. Return pot to heat and simmer until wine is reduced by half, about 3 minutes.
  3. Remove lamb shoulder from brine; add to pot, along with stock. Bring to a boil. Reduce heat; simmer gently, partially covered and skimming fat occasionally, until lamb is fork-tender, 5-6 hours.
  4. Transfer lamb to a platter and remove bones. Cut or shred meat into bite-size pieces. If needed, boil cooking liquid in pot until reduced to 6 cups, 15-30 minutes. Season sauce with salt, if needed. Return lamb to pot.
Garlic Emulsion and Garnish
  1. Place eggs in a small saucepan and add water to cover by 1-inch. Bring to a boil and remove from heat. Cover and let sit for 3 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel.
  2. Combine eggs, garlic, 3 tablespoons lemon juice, and ½ teaspoons salt in a blender. With the motor running, gradually add oil, blending until a creamy sauce forms. Season garlic emulsion with salt and more lemon juice, if desired.
  3. Cook broccolini in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
  4. Divide lamb braise among bowls and garnish with broccoli, parsley, tarragon, and garlic emulsion.
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