Best Ever Oven Braised Lamb Shanks

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Best Ever Oven Braised Lamb Shanks
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Course Main Dish
Servings
Ingredients
  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup Flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season
Course Main Dish
Servings
Ingredients
  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup Flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season
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Instructions
  1. Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
  2. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  3. Transfer to a plate, tent with foil to keep warm, set aside.
  4. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  5. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  6. Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
  7. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
  8. Gently transfer the shanks onto a plate; tent to keep warm.
  9. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
  10. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  11. Garnish with parsley and serve with mashed potato.
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STRAWBERRY PRETZEL PARFAIT

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STRAWBERRY PRETZEL PARFAIT
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Course Dessert
Servings
serves
Ingredients
  • 450 G strawberries diced
  • 2 teaspoons caster sugar
  • 1 cup pretzel mini twists
  • 2 tablespoons unsalted butter melted
  • pinch of cinnamon
  • 3/4 cup Greek yogurt
  • 2 tablespoons brown sugar
Course Dessert
Servings
serves
Ingredients
  • 450 G strawberries diced
  • 2 teaspoons caster sugar
  • 1 cup pretzel mini twists
  • 2 tablespoons unsalted butter melted
  • pinch of cinnamon
  • 3/4 cup Greek yogurt
  • 2 tablespoons brown sugar
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Instructions
  1. Place the strawberries in a shallow dish and sprinkle the caster sugar on top. Stir to combine. Let sit for at least 30 minutes.
  2. Meanwhile, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky - That’s all good!
  3. Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.
  4. In a small bowl, add the yogurt and brown sugar. Whisk together to break up any brown sugar lumps.
  5. Into each serving vessel, layer yogurt, strawberries, and pretzel mixture. Repeat. Garnish with extra yogurt and crushed pretzels.
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Orange-Glazed Pork with Sweet Potatoes

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Orange-Glazed Pork with Sweet Potatoes
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Course Main Dish
Servings
Ingredients
  • 2 medium sweet potatoes
  • 2 medium apples
  • 1 medium orange
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup orange juice
  • 2 tablespoons brown sugar
  • 2 teaspoons corn flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 pork tenderloins or 6 pork chops
Course Main Dish
Servings
Ingredients
  • 2 medium sweet potatoes
  • 2 medium apples
  • 1 medium orange
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup orange juice
  • 2 tablespoons brown sugar
  • 2 teaspoons corn flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 pork tenderloins or 6 pork chops
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Instructions
  1. Preheat oven to 180c. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 2cm thick slices. Arrange in a foil-lined baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
  2. Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, corn flour, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth.
  3. Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until cooked to your liking and sweet potatoes and apples are tender, around 45-55 minutes.
  4. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
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Roasted Strawberry Olive Oil Cake

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Roasted Strawberry Olive Oil Cake
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Servings
serves
Ingredients
  • 250 g strawberries leaves trimmed and halved
  • 2 tablespoons maple syrup
  • 1/3 cup olive oil + 1 tablespoon divided
  • 1.5 cups all-purpose flour
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon baking powder
  • 1/2 teaspoon Sea salt flakes
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 lemon zested
  • 3/4 cup vanilla yogurt
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla bean paste
  • 1/3 cup sliced almonds
Servings
serves
Ingredients
  • 250 g strawberries leaves trimmed and halved
  • 2 tablespoons maple syrup
  • 1/3 cup olive oil + 1 tablespoon divided
  • 1.5 cups all-purpose flour
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon baking powder
  • 1/2 teaspoon Sea salt flakes
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 lemon zested
  • 3/4 cup vanilla yogurt
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla bean paste
  • 1/3 cup sliced almonds
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Instructions
  1. Preheat oven to 190c.
  2. Line a rimmed baking tray with grease proof paper and add strawberries, maple syrup and 1 tablespoon olive oil. Toss to combine and add to the preheated oven. Roast for about 15 minutes or until the berries are soft and have released their juices.
  3. Remove from the oven and lower the temperature to 175c.
  4. Line an 20cm x 20cm pan with grease proof paper and set aside.
  5. In a large mixing bowl whisk together flour, fresh thyme leaves, baking powder, salt and baking powder, set aside.
  6. In a medium sized mixing bowl add eggs, lemon zest, vanilla yogurt, brown sugar, 1/3 cup olive oil and vanilla bean paste. Whisk together until smooth.
  7. Add the wet ingredients to the flour mixture and stir to combine.
  8. Add the batter to the prepared pan. Top the batter with roasted strawberries, including the juices, and sliced almonds.
  9. Bake for about 30 minutes or until the cake is fully baked and springs back when touched. You can also test the cake by putting a toothpick into the middle of the cake if it comes out clean the cake is fully cooked.
  10. Let the cake cool and serve.
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Charred Cauliflower with Garlic Tahini Sauce

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Charred Cauliflower with Garlic Tahini Sauce
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Servings
Ingredients
  • 1 leaves medium cauliflower outertrimmed and discarded
  • 1/2 cup tahini stirred before using
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic grated
  • 1/2 teaspoon honey plus more as desired
  • Seasalt flakes and freshly ground black pepper
  • extra-virgin olive oil for drizzling
Servings
Ingredients
  • 1 leaves medium cauliflower outertrimmed and discarded
  • 1/2 cup tahini stirred before using
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic grated
  • 1/2 teaspoon honey plus more as desired
  • Seasalt flakes and freshly ground black pepper
  • extra-virgin olive oil for drizzling
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Instructions
  1. Place a few inches of water in a large pot, then insert a steamer basket. Bring to a boil and then add the whole cauliflower head. Reduce heat to medium and steam until the base of the cauliflower can be really easily pierced with a sharp knife, 15 to 17 minutes. Arrange oven rack at least 10 - 15cm from the grill and preheat the grill.
  2. Meanwhile, combine the tahini, 1/2 cup warm water, lemon juice, garlic and honey in the bowl of a food processor or blender. Add a pinch of salt and blend until smooth and creamy. Taste and adjust flavouring as desired.
  3. Place the whole head of cauliflower on an aluminium foil-lined tray. Drizzle all over with olive oil (you want to pour it on slowly so the cauliflower soaks it up but don't add so much that it pools on the baking pan). Season all over with a large pinch of salt, then place under the grill. Cook, watching the whole time and rotating the baking tray as needed, until the cauliflower is mostly charred.
  4. Serve with tahini sauce, parsley and a pinch of salt.
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Our Best Ever Pumpkin Soup

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Our Best Ever Pumpkin Soup
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Servings
Ingredients
  • 2 tablespoons olive oil plus extra to serve
  • 1 onion roughly chopped
  • 2 cloves garlicroughly chopped
  • 600 g pumpkin peeled chopped
  • 1 potato chopped
  • 2 carrots chopped
  • 1 leek chopped white part only
  • 1/2 teaspoon ground nutmeg
  • 3 cups chicken stock 750ml
  • 1/2 cup pure cream 125ml thin
  • 1 tablespoon pumpkin seeds toasted pepitas
  • dried cranberries to serve
  • leaves Finely chopped flat-leaf parsleyto serve
Servings
Ingredients
  • 2 tablespoons olive oil plus extra to serve
  • 1 onion roughly chopped
  • 2 cloves garlicroughly chopped
  • 600 g pumpkin peeled chopped
  • 1 potato chopped
  • 2 carrots chopped
  • 1 leek chopped white part only
  • 1/2 teaspoon ground nutmeg
  • 3 cups chicken stock 750ml
  • 1/2 cup pure cream 125ml thin
  • 1 tablespoon pumpkin seeds toasted pepitas
  • dried cranberries to serve
  • leaves Finely chopped flat-leaf parsleyto serve
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Instructions
  1. Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
  2. In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.
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Orange Cinnamon Marmalade

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Orange Cinnamon Marmalade
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Course Breakfast
Servings
1 cup jars
Ingredients
  • 1.2 kg navel oranges washed and scrubbed (about 7)
  • 500 ml fresh orange juice
  • 5.5 cups sugar
  • 1 large lemon Juiced
  • 1 cinnamon quill
Course Breakfast
Servings
1 cup jars
Ingredients
  • 1.2 kg navel oranges washed and scrubbed (about 7)
  • 500 ml fresh orange juice
  • 5.5 cups sugar
  • 1 large lemon Juiced
  • 1 cinnamon quill
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Instructions
  1. Peel the oranges. Cut the flesh into 2.5cm (1-inch) cubes. Set aside. Finely chop the peel.
  2. In a saucepan, cover the peel with cold water and bring to a boil. Drain and repeat two more times.
  3. In a large saucepan, combine the orange peel, flesh, juice, sugar and cinnamon. Bring to a boil and simmer for 1 hour over medium heat, stirring frequently, until the marmalade is translucent. To check for doneness, try the plate test.
  4. Add the lemon juice and cook for 1 minute.
  5. Allow to cool a little then pour the marmalade into jars.
Recipe Notes

Peeling the oranges means that you remove the peel and the thin white membrane (pith) that protects the citrus fruit segments. With a knife, simply cut off both ends of the orange. Place the fruit on one of its flat bases, to remove the peel of citrus fruit flesh, slide the blade of a knife from top to bottom, then remove any excess pith. This technique is called "blanching" the skin, an important step to reduce the bitterness of most citrus. Plate test - Place a small plate in the freezer for 5 minutes. To check the marmalade is at setting point place a spoonful on the plate and put it back in the freezer for a minute. Id=f the marmalade doesn't run you are good to go - if it does confute cooking and check every few minutes.

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Mandarin and cardamom gluten-free muesli

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Mandarin and cardamom gluten-free muesli
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Course Breakfast
Servings
cups
Ingredients
  • 2 medium mandarins 400g
  • 1/2 cup almond kernels chopped coarsely, 80g
  • 1/2 cup shelled pistachios chopped coarsely, 80g
  • 1/2 cup pecans chopped coarsely, 60g
  • 1/4 cup pepitas 50g, pumpkin seed kernels
  • 1/2 cup ground almonds 60g
  • 1 tablespoon ground cardamom
  • 1/2 cup coconut oil melted, 120g
  • 2 tablespoons honey
  • 1/2 teaspoon Sea salt
  • 2 1/2 cups coconut flakes 125g
Course Breakfast
Servings
cups
Ingredients
  • 2 medium mandarins 400g
  • 1/2 cup almond kernels chopped coarsely, 80g
  • 1/2 cup shelled pistachios chopped coarsely, 80g
  • 1/2 cup pecans chopped coarsely, 60g
  • 1/4 cup pepitas 50g, pumpkin seed kernels
  • 1/2 cup ground almonds 60g
  • 1 tablespoon ground cardamom
  • 1/2 cup coconut oil melted, 120g
  • 2 tablespoons honey
  • 1/2 teaspoon Sea salt
  • 2 1/2 cups coconut flakes 125g
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Instructions
  1. Preheat oven to 160°C. Grease and line two large oven trays with baking paper.
  2. Peel rind from mandarins. Using a small sharp knife, remove the white pith. Cut rind into thick strips. Combine mandarin rind with remaining ingredients except the coconut flakes in a large bowl. Using your hands, squeeze and rub the mixture together to release the oil from the mandarin rind; fold in coconut flakes. Spread mixture evenly between trays.
  3. Bake muesli for 20 minutes, stirring occasionally into clumps, or until lightly golden. Cool on trays for 15 minutes to crisp slightly.
  4. Serve muesli with milk or yoghurt and fresh fruit such as mandarin and blood orange.
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Caramelized Broccoli with Garlic

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Caramelized Broccoli with Garlic
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Servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 large heads of broccoli stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
Servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 large heads of broccoli stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
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Instructions
  1. In a large, deep thick based pan, heat 2 tablespoons of the olive oil.
  2. Add the broccoli, cut side down, cover and cook over moderate heat until browned on the bottom, about 8 minutes.
  3. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
  4. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes.
  5. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
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Dutch Pancake with Raspberry-Orange Coulis

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Dutch Pancake with Raspberry-Orange Coulis
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Servings
Ingredients
Raspberry-Orange Coulis:
  • 350 g fresh or frozen raspberries
  • 3 tablespoons sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
Dutch Pancake
  • 3 large eggs
  • 3/4 cup full cream milk
  • 3/4 cup Flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter cut into 2cm pieces
Servings
Ingredients
Raspberry-Orange Coulis:
  • 350 g fresh or frozen raspberries
  • 3 tablespoons sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
Dutch Pancake
  • 3 large eggs
  • 3/4 cup full cream milk
  • 3/4 cup Flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter cut into 2cm pieces
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Instructions
For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool.
  1. Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the pan from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the pan to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
For the Dutch Pancake: Preheat the oven to 220c. Put a 25cm cast-iron skillet or oven proof thick based fry pan in the oven to heat for 10 minutes.
  1. Serve the Dutch pancake with the raspberry coulis.
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