Tag-Archive for » Spice «
We love lamb shanks in our house and I am always looking for new ways to prepare them. We loved this recipe it had a great flavour combination with just the right amount of spiciness coming through without taking away from the yummy natural flavour of the lamb. I just simmered our shanks on the stove top on a low heat rather than doing them in the oven. I served ours over couscous and it was a truly delicious meal. If you would like to read more reviews on this recipe or see more photos please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
3 Tablespoons olive oil
1kg Lamb shanks
1/4 Cup plain flour (seasoned)
2 Onions, sliced
1 Large green capsicum, cored & sliced
1 Fennel bulb, sliced
1 Tablespoon fresh ginger, grated
3 Garlic cloves, crushed
1 Teaspoon ground coriander
1 Teaspoon ground cumin
500ml Chicken stock
1 Pinch saffron thread
2 Teaspoons sambal oelek
1 1/2 Teaspoons honey
Freshly ground salt & pepper, to taste
1 Cup dried apricot, chopped
parsley, to serve
Method
1. Preheat oven to 150°C.
2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
4. Add ginger, garlic, coriander and cumin, and mix well.
5. Add stock, saffron, sambal, honey, seasonings and apricots.
6. Return lamb to pot, stir, cover.
7. Place in oven for about 1 1/2 – 2 hours or until cooked to your liking.
Serve with couscous, rice or mashed potato and sprinkled with fresh parsley.
All photos taken by me unless otherwise stated.
This is a wonderful chicken recipe with a truly delicious sauce. I cooked this with spatchcocks (baby chickens) to cut down on cooking time and to also make it easier to handle. I could not get curry leaves so I used curry paste instead I will list amounts and any changes below. I also grilled chicken under the grill to brown as other reviewers had stated the chickens stuck even though they had oiled their grills. To read other reviews of this recipe or to see other photos please click here. I served ours with Thai vegetable rice for a great tasting meal.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 1/2kg Whole chickens (I used spatchcocks cut in half)
1 Large onion, roughly chopped
3 Garlic cloves
3 Fresh red chilies or 1 1/2 teaspoons sambal oelek (I used the sambal oelek)
2 Teaspoons ginger, grated
2 Teaspoons lemongrass, chopped finely
1/2 Teaspoon ground turmeric
1 Teaspoon ground black pepper
2 Teaspoons ground coriander
1/2 Teaspoon salt
2 Tablespoons curry paste (I used Thai red curry)
2 Fresh kaffir lime leaves (optional) or lemon leaves (optional)
3 Cups light coconut milk
Method
1. Split chicken and spread out flat. I used baby chickens you may want to cut whole chickens into small pieces for ease of handling and to lower cooking times.
2. Put onion, garlic, chilies, ginger and lemongrass into a container of electric blender with 2 or 3 tablespoons of the coconut milk and blend to a smooth paste.
3. Add turmeric, pepper, coriander and salt and a spoonful more milk if necessary and blend again for a few seconds.
4. Spread some of this spice paste over the chicken inside and out and let it marinate for 1/2 hour or longer.
5. Put the remaining spice mixture in a wok or large pan with the curry paste, leaves and the coconut milk (wash out blender container with some of the coconut milk) and bring slowly to simmering point, stirring constantly.
6. Lower the chicken into this gravy and continue simmering, stirring and ladling the gravy over the chicken occasionally. Turn chicken after 10 minutes and continue cooking until chicken is done.
7. Lift chicken from pan and grill over coals or under a preheated griller, a good distance away from the heat source, until chicken is touched with brown. I did mine under a grill.
8. In the meantime continue simmering gravy, stirring occasionally, until it is thick.
When chicken has been grilled, transfer to a serving plate and spoon a little of the gravy over. Serve the rest of the gravy separately.
All photos taken by me unless otherwise stated.
