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Archive for January, 2016

You will need:
Boneless shoulder of lamb
Spice rub – I used the Masterfoods Moroccan spice
400g of diced tomatoes
3/4 cup of boiling water
1/4 stock cube (beef)
2 finely sliced cloves of garlic

On cold nights I like to serve on couscous with vegetable ragout. As a summer alternative, you can serve it on a tortilla with tzaziki, salad leaves, and tomato.

Rub the spice mix on the lamb. Ideally the night before and leave in the fridge.

Ensure the lamb has been about of the fridge for at least half an hour before cooking.

Preheat oven. As high as it will go.
Pour tomatoes into a lasagna dish. Dissolve stock cube in the boiling water and add. Add the sliced garlic.

Lay the lamb on top. Skin side up. Cover the dish tightly with foil.
Place the dish in the oven – still on full whack – and cook for 20 minutes. Reduce the temperature to 150degrees Celsius. Cook for 5 hours.

Remove from the oven. Place in a serving dish. Using 2 forks, shred the lamb. You may wish to add a few tablespoons of the pan juices and mix through the meat.

Serve. 

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You will need
Boneless shoulder of pork
3 garlic cloves – finely sliced (use a mandolin if you have one)
Spice mix – 3 tablespoons of paprika, 1 teaspoon of garlic salt and 1 teaspoon of onion powder
1.5cups of unsweetened pineapple juice
1 or 2 dried chillies
Juice of 1 lime

Turn your oven on to its maximum heat while you prepare.

Take the pork out of any packaging and remove any string.

Rub in the spice rub. It’s even better if you do this the night before and put the pork in the fridge but it’s not essential.

In a lasagna dish – pour in the pineapple juice and add the chillies and garlic and lime juice.

Lay the pork in the mixture with the skin exposed. Dry the skin with paper towel and sprinkle with salt. Cover the dish tightly with foil.

Place in the oven (still on maximum) for 20 minutes. Then reduce the temperature to 150degrees Celsius.

Cook for at least 4 hours (up to 6 hours). After 4 hours remove the foil. At this point you can remove the skin. Or cook for a further 1-2 hours to crisp the skin.

Remove from the oven. Remove the fat layer if you haven’t already. Place in a serving dish. Use 2 forks to shred the meat.

I like to serve it with Asian slaw, spicy mayo, and this sauce:
4 tablespoons of pineapple juice
Juice of half a lime
4 tablespoons of sweet chilli sauce
1/2 teaspoon of fish sauce
Chopped coriander and spring onion to taste

Serve in a tortilla or a fresh roll.

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Time for brunch!

Glover’s station
258 Glen Eira road. Elsternwick

Eden espresso
115 Glenferrie Rd. Malvern.

The St Kilda dispensary
13 Brighton road. St Kilda.

Garage espresso
126a chapel street. St kilda.

Little Tommy Tucker
432 Center Road. Bentleigh

Hawk and Hunter
8/10 Glen Eira Ave, Ripponlea

Spout
48 Glen Eira Road. Ripponlea

Mr Foxx
1491 Malvern Road. Glen Iris.

Free bags full
60 Nicholson street. Richmond.

Kamel. (Friday to Sunday)
19 Victoria ave. Albert park.

 

Hobba

428 Malvern Rd. Prahran.

 

Top paddock.

658 chapel street. Richmond

 

 

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