FOOD & ENTERTAINMENT
Recipe time!
Slow-braised shoulder of lamb with onions, thyme and balsamic
Slow cooked Chinese braised pork with five spices
Ian Senior of Keelings Fish Bar, Racecommon Road, Barnsley cooks a gluten-free Chinese stew with five spices, perfect for a warming winter dish
Ingredients Serves 4
1 large onion, finely chopped Carrots, washed peeled cut into 5cm pieces
Celeriac, washed peeled cut into 3cm pieces
Half a swede, washed peeled cut into 3cm pieces
1 mooli (long white winter radish), washed peeled cut into rounds 1 orange, peeled with no rind 1 garlic clove, chopped fine 1 tbsp gluten-free soy sauce 1 tbsp gluten-free oyster sauce Five spices: (1 tsp fennel seeds, 1 star anise, cinnamon stick, 3 cloves, 1 tsp black pepper corns.) all whole spices. 1 Pork knuckle or 8oz pork shoulder cut into large pieces Water
1 tsp brown sugar 1 bunch flat leaf parsley, washed and finely chopped
Method
Place a large saucepan on a very low heat then dry fry all the spices. Keep stirring so they don’t burn. Once they become very aromatic pour onto a plate and set aside for later.
Return the pan to the heat and add one tablespoon of sunflower oil, increasing to a medium heat. Add the onion, carrots, celeriac, Swede, mooli, garlic and orange then sweat down for about four minutes.
Place the meat on top of the mixture and pour over all the spices. Cover with water and bring to the boil.
Once boiling, reduce the heat by half and add the soy and oyster sauce and gently cook on low for about three to four hours until the meat is very tender. Check the seasoning ,adding salt and sugar to taste.
Just before serving add the chopped parsley.
66
aroundtownmagazine.co.uk
This hearty slow cooked lamb shoulder recipe, with its creamy mashed potato pairing, makes a wonderful and rustic lamb dinner.
Slowly braising the lamb shoulder in a rich sauce, ensures that the meat’s full, immense flavour is drawn out. You can either slice or shred the meat from the bone to serve.
Ingredients Serves 4
1 shoulder of lamb rested for an hour at room temperature before cooking
8 sprigs of fresh thyme 8 medium onions, whole and peeled
250ml of balsamic vinegar 2 bulbs of garlic, peeled Olive oil Sea salt Black pepper
Mashed Potato
1kg of large white potatoes, peeled 2l water
350g of butter
400ml of milk, warmed 10g of salt Black pepper, freshly milled
Method mark 4.
Preheat the oven to 180ºC/gas
Rub the shoulder of lamb with a little olive oil and season with salt and pepper. Place a little olive oil into the bottom of a large casserole pot with the onions, garlic and thyme, sit the lamb on top. Place into the oven for 15-20 minutes or until the lamb and onions have coloured.
Remove the pot from the oven.
Turn the oven down to 110ºC. Cover with a suitable lid and cook for approximately 5 hours. Remove the garlic and onions from the pot and reserve. Add the balsamic vinegar and continue to cook for a further 1-1/2 hours, without the lid on. Baste the shoulder in the vinegar liquid every 20 minutes.
Prepare the mashed potato, cut the potatoes into 2inch pieces and rinse in cold water. Place the potatoes into a pan with the water and salt and simmer for 25-35 minutes, until they are just tender and drain.
Place the potatoes into a bowl with the butter and mash. Place the mixture back into the pan, add salt to taste, pepper and warm milk, stir until smooth. Set aside to keep warm while you finish the lamb. Transfer the lamb from the oven and place over a low heat to reduce any excess liquid. Baste the lamb in the liquid.
Add the onions and garlic back with the lamb for 10 minutes to reheat. To serve, cut the braised lamb into 4 portions. Serve with the onions, garlic and mash.
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