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Bride Chef

It has been a little quiet around here lately.

Partly because I have been planning my wedding, and blogging about it here and here and here, and writing about Manly beach updates here. But mostly because I have been following the Bride Body fitness and nutrition program. This program is an online food and fitness plan which keeps me busy cooking and exercising and, at $30 per month, is a great way to get bride fit for our wedding in Feb 2013. Yes, it’s plenty a while off, and I’m pretty fit, but it wouldn’t hurt to get ahead start and if I can shift 3-4 kgs to look svelte in a dress and honeymoon photos, well, bring it!

So, while I can’t share the AMAZING recipes, I can show pictures of the fabulous dishes on the program, which focussed on meatless Mondays, legumes, more fish, salads and which dropped me a size in clothing and even showed a glimmer of abs.

While I’m taking a hiatus from the program in preparation for the run to the Bridal finish line, starting Nov,here are some of my favourite (and oh so easy) step-by-step Bride Body meals…

The recipes…

Thai fish pie (served with sweet potato or cauli mash on top)…
Steamed ginger barramundi…
Sweet corn fritters…
GF eggplant lasagne…

Lamb koftas with minted yoghurt…

BBQ salmon and vegies…

Stuffed capsicums…

Results…

Bride fitness…

Running on dark mornings…

And then there were sunrises like this…

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Posted by on September 6, 2012 in Food

 

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Lamb, lime, garlic & rosemary

Warning: gratuitous meat photo…

We grilled a zesty summer lamb dinner using lean lamb chops rubbed in ground garlic, sea salt, chopped rosemary (from my kitchen garden) and a drizzle of lime juice.

Ingredients
4 high quality lean lamb chops
1 clove garlic, ground
1 tsp sea salt
2 tbsp chopped fresh rosemary
1/2 fresh lime
garden salad ingredients

Method
Rub the garlic, salt and rosemary onto one side of each chop;
Squeeze a quarter of lemon juice per two steaks;
Grill steaks on high heat for 5 minutes per side;
Serve with a basic garden salad.

Ssssuper summer dinner.
Eat in the summer breeze with friends, a glass of wine or a chilled mojito… whatever you fancy.

 
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Posted by on January 20, 2012 in Food

 

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Slow Cooked Lamb Shanks

It’s the middle of winter. It has been raining torrentially for weeks (it seems). The streets are flooded and your shoes, socks and trousers are soaked within minutes of leaving the house. So what do you do? Get out the crock pot and fill your house with the warmth and aromas of slow-cooking. This recipe is a modified version of one from whitehat.

An electric slow cooker or a crock pot is all you need to make this meal happen.

Ingredients
4 Frenched lamb shanks*
1 large brown onion
6 garlic cloves
1 cinnamon stick, halved
2 fresh bay leaves (or 1 dried one)
4 tsp tomato paste
1 can diced tomatoes
2 cups dry white wine
freshly ground salt and pepper
1 tbsp brown sugar
1 tbsp cooking oil
1 spring onion, chopped

Method
If you are using a slow cooker then you first need a pan on the stove to brown the meat. If you are using a casserole dish or crock pot then that is all you need.

Heat oil in the pan or casserole dish on the stove. On medium heat brown the shanks for 2-3 minutes, turning to get some colour on all sides. Remove shanks and set aside.

Add chopped onion and garlic to the pan and soften. Add tomato paste and continue to stir fry for one minute.

Deglaze the pan with one cup of white wine. Stir and scrape crunchy bits from the bottom. That is where the flavours are. Add the can of chopped tomatoes, the cinnamon stick, crushed garlic. Season with ground pepper, a little salt and the sugar.

If you are using a slow cooker, place the shanks in the bottom and cover with the other ingredients.

If you are using a crock pot in the oven then return the shanks to the pot. Ensure the shanks are in one layer so they cook evenly in not too much liquid. Cover the shanks and mixture with aluminium foil to keep the steam close to the meat.

Cook slowly (in the slow cooker up to 8 hours; oven 3.5 to 4 hours at 180 degrees C) turning the shanks occasionally.

Be sure to occasionally top up the liquid with wine, so the sauce mixture does not dry out on the pan. You can use thin stocks such as chicken to top up the sauces but avoid anything too rich as the the final sauce will be rich enough.

The shanks are cooked when the meat falls away from the bone.

Serve shanks with a generous helping of the sauce and a side of vegetables or mash.

Garnish with chopped spring onion.

Serves 4 (or 2 very hungry people)

* Frenched lamb shanks are shanks that have been trimmed by the butcher to remove excess fat and tendon. Some butchers may cut the tendon from the bone and tuck the meat up into itself like pantaloons. This isn’t necessary as the slow-cooking will work it’s own magic on the presentation of the meat.

 
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Posted by on July 25, 2011 in Food

 

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