INGREDIENTS 1.6kg lamb shoulder, bone-in, trimmed 3 cloves garlic, thinly sliced ¼ cup olive oil Zest and juice of 1 lemon 2 rosemary sprigs, finely chopped 375ml salt-reduced beef stock 450g kipfler potatoes, thickly sliced 350g cauliflower, cut into florets 350g butternut pumpkin 300g spinach, steamed 300g green beans, steamed salt and pepper to season… Continue reading Garlic & rosemary lamb shoulder roast
INGREDIENTS 4 lamb shanks, trimmed 1 tbsp olive oil 2 brown onions, quartered 1 cup red wine 2 cups chicken stock ¼ cup balsamic vinegar 2 long sprigs rosemary mashed potato and broccolini, to serve salt and pepper to season METHOD Preheat the oven to 170°C. Place a heavy based casserole over a moderately high… Continue reading Red wine, balsamic and rosemary braised lamb shank
INGREDIENTS 500g lean beef mince 1 small onion, grated ½ cup breadcrumbs ½ cup chopped parsley 2 tbs olive oil ⅔ cup grated pecorino cheese 700g tomato passata ¼ teaspoon dried oregano METHOD Put the beef mince, onion, breadcrumbs and half the parsley and cheese into a bowl. Season with salt and pepper and mix… Continue reading Italian Meatballs
INGREDIENTS 400g beef rump steak, fat trimmed, diced into 3cm pieces 1 tsp vegetable or olive oil 1 x Korma Curry Kit (approx. 300g) 2 carrots, peeled, diced ¾ cup frozen peas, thawed 80g baby spinach, chopped ¼ cup flaked almonds, toasted (optional) Coriander sprigs, microwave basmati rice, pappadums, to serve METHOD In a large… Continue reading Quick Beef Korma Curry
