Archive for » January 23rd, 2009«
Ingredients
4 Lamb shanks
2 Tablespoons olive oil, divided use
1 Onion, chopped finely
5 Cloves garlic, crushed
1 Tablespoon cumin
2 Teaspoons ground coriander
2 Teaspoons cinnamon
3/4 Teaspoon cayenne pepper
1 Teaspoon grated fresh ginger
1/2 Cup white wine
4 Cups water
4 Teaspoons chicken stock granules
1 Tablespoon tomato paste
4 Tablespoons honey
2 Tablespoons hot mango chutney
10 Dried apricots, chopped finely
11/2 Tablespoons cornflour
Method
1. Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
2. Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
3. Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
4. Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
5. About 10 Min’s before the end of cooking, add apricots, stir to combine.
6. Remove shanks and cover with foil to keep warm.
7. Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
I served ours over couscous and poured the sauce around the dish.
All photos taken by me unless otherwise stated.
Ingredients
3 Medium onions, sliced thinly
4 Salmon fillets
Salt & pepper, to season
2 Tablespoons olive oil, divided use
6-7 Tablespoons fig preserves
1/2 Cup white wine
1/2 Cup water
1 Teaspoon chicken stock granules
3 Tablespoon balsamic vinegar
1 Tablespoon honey
1 Tablespoon fresh rosemary, chopped finely
Fresh parsley and a sprig rosemary, to garnish (optional)
Method
1. Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min’s, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
2. Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
3. Season with salt and pepper and add rosemary, stir to combine.
For the Salmon
1. Season salmon fillets on both sides with salt and pepper.
2. Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
3. As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
Serve fish topped with onion and your favourite side dish.
All photos taken by me unless otherwise stated.