Tag-Archive for » Sambal Oelek «
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.
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.
I made this one about a week ago it was very good and the flavour was wonderful. I do not have a bamboo steamer so I just did mine in the pan and then boiled the marinade and thickened it with a little cornflour and drizzled over the chicken. I made an extra breast to have on hand for my son’s dinner the next night and even reheated he said it was gorgeous. I served mine and my hubbies over stir-fried vegetables as we are watching our carb intake but I served my son’s with egg fried rice to fill up his appetite, both ways were great. If you want to see the original recipe click here.
Ingredients
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons low sodium soy sauce
2 tablespoons dry sherry
1 1/2 teaspoons hoisin sauce (I used a little more than this but it does depend on brands as some a so much stronger than others.)
1 teaspoon minced garlic (I did 3 Garlic cloves)
1/2 teaspoon sambal oelek (I also added more, just personal preference.)
1 cinnamon stick, broken
1 star anise
4 bone in skinless chicken breast halves
1 cup chicken broth
Method
1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
2. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.
If you do not have a bamboo steamer like me read how I dd mine above in my introduction. When I mention boiling marinade, I still strained solids first.
All photos taken by me unless otherwise stated.
