½ cup of tightly packed brown sugar
1/3 cup maple syrup
1/3 cup of honey
1 tbl spoon Dijon mustard
Stir the ingredients in a bowl until the sugar dissolves.*
Preheat oven to 170ºC.
Use a large baking dish and place 2 layers of non-stick baking paper on top. Remove all other oven shelves.
Cut around the shank of each ham, about 10 cm from the end. Run a knife under the rind around edge of each ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat.
Slice the fat in a diamond pattern. Stud the diamonds with cloves.
Brush one-third of the glaze over each ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.
1/2 cup drained chickpeas
240g drained beetroot
4tbs low fat greek yogurt
2tbs lemon juice
Place all ingredients in a blender and blend into a smooth texture.
Serve with grilled Lebanese bread alongside cooked mint and Rosemary lamb grilled sticks for an easy dinner
1.Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 about tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.2.Reduce heat in the pan, add a little oil, add onion, garlic, celery and carrot, cook for 1–2 minutes, and stir occasionally.3.Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock, stirring well. Add the cherry tomatoes and olives, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. Sprinkle with parsley leaves to serve. Cooked pasta like macaroni would be good to serve with this casserole.Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.
Don’t rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
Best beef cuts for or casseroling: Chuck or Boneless shin/Gravy beef (these cuts take 2-2½ hours to cook). Topside, Round and Blade take 1-1½ hours to cook.
1.Preheat the oven to 170°C. Place a large, heavy based casserole over a moderately high heat. Brush the shanks with olive oil and cook for 8 minutes or until coloured all over.2.Transfer the shanks to a plate and add the onions to the casserole. Cook for 2 minutes or until coloured then add the shanks back in with the wine and stock. Bring up to the boil, cover and place in the oven for 2 ¼ hours or until very tender.3.Add the cous cous, making sure it is all immersed in the liquid. Cover and cook for 15 minutes, adding the peas for the last few minutes.4.Stir in the lemon zest and mint. Season with salt and pepper and add lemon juice to taste. Serve with a side dish of dressed baby kale leaves.
1. Pearl cous cous, or Israeli cous cous are small, round pasta balls, much bigger than regular cous cous. It is available from supermarkets or delicatessens.
2. For a gluten free option you could substitute the cous cous with cooked beans or lentils.
3. For a savoury hit, try sprinkling the cooked cous cous with some grated pecorino or parmesan cheese.
Dinner’s on the table in less than 20 minutes with this easy lamb chop and salad idea. Add variety by rubbing the lamb with a dried herblike mint or oregano, it’s a great way to add a flavour twist to the lamb.
REPARATION TIME: Cook Time:
8 -12 lamb chops or cutlets
2 bunch asparagus, trimmed
2 tbsp olive oil
2 tbsp lemon juice
12 cherry tomatoes, quartered
⅓ cup of crumbled feta cheese
wedges of lemon, new potatoes and green salad to serve
1.Place the lamb chops and asparagus in 2 separate dishes; pour the combined olive oil and lemon juice over both. Season with salt and pepper.2.Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb.Cook on one side until the first sign of moisture appears. Cook lamb chops for 3-4 minutes on each side for medium or until done to your liking. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.3.Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving. While the lamb is cooking, add the asparagus to the barbecue and cook for 4-5 minutes until golden and tender. To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top.
When you barbecue don’t turn the meat too often, the rule is – turn meat once only. Use tongs never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.
Beetroot hummus 1/2 cup drained chickpeas 240g drained beetroot 4tbs low fat greek yogurt 2tbs lemon juice Place all ingredients in a blender and blend into a smooth texture. Serve with grilled Lebanese bread alongside cooked mint and Rosemary lamb grilled sticks for an easy dinner Read more...
PREPARATION TIME: 20 minutes Cook Time: 2 hours 30 minutes 4 lamb shanks 2 onions, sliced 1 cup white wine 3 cups chicken stock 1 cup pearl cous cous 1 cup frozen peas, rinsed Juice and zest of 1 lemon ¼ cup mint leaves, chopped Dressed baby kale leaves, to serve 1.Preheat the oven […] Read more...
Contact M&A Butchery
62 King Road, Wilberforce
New South Wales, 2756