The holiday is finally over. The trip to Japan that we waited all year for is a distant memory.
Which means it’s officially time to kick off the year, to send the kids off to school, and, well, I suppose I had better get back to work. But first, I’m going to use up the last few hours of freedom to fill the fridge with some meal prep for this week and make this coming week a little easier.
The lawn is mowed, the kids packed lunch is prep sorted (thanks Mags)
Ok, so what about dinners? Well how about some slow cooked action? Yes it is swelteringly hot outside (certainly here in Byron Bay), however, despite being slow cooked, rich flaoursome recipes, they don’t have to be heavy.
A ragyu tossed though pasta with fresh basil and a little parmesan, lamb osso bucco served over rice with citrus, herbs and fresh yogurt or a fragrant lamb roganjosh with quick pickles, rice and cucumber, take your pick.
Have fun out there legends!
Lamb Osso Bucco with preserved lemon and curry leaves.
I have a curry tree in my garden which is out of control. So I incorporate the leaves throughout my cooking. It helps that they have loads of flavour, so are a joy to use.
Spoon the cooked lamb over steamed rice, drizzle with some of the cooking juices, and serve with a dollop of yogurt.
Recipe serves 6
Ingredients
6 lamb forequarter shanks cut into 2 inch slices
1 large brown onion, roughly chopped
4 garlic cloves, peeled
4 kaffir lime leaves, torn
1 tbsp cumin seeds
1 tbsp ground coriander
1 tsp smoked paprika
3 tbsp olive oil
2 tbsp tomato paste
250ml water (or stock)
1 cinnamon stick
4 green cardamom pods
4 bay leaves
Peel of 1 lemon
1 quater of preserved lemon, finely chopped
12 fresh curry leaves
Salt and pepper
To Serve
Steamed rice
Natural yogurt
Method
In a blender, blitz the onion, garlic, kaffir lime leaves, cumin, ground coriander, sumac, smoked paprika, salt, mixed pepper, and 2 tbsp olive oil into a rough paste.
Heat 1 tbsp olive oil in a heavy-based pan over medium-high heat. Brown the lamb shanks all over, then transfer them to a deep roasting tray.
In the same pan, add the onion spice paste and cook for 4 minutes until fragrant. Stir in the tomato paste and cook for another minute.
Add a cup of water or stock (250ml) to deglaze the pan, then pour the mixture over the lamb. Scatter over the cinnamon stick, cardamom pods, bay leaves, lemon zest, preserved lemon, and curry leaves (if using).
Cover tightly with foil or a lid and cook at 150°C for about 4 hours until the lamb is fall-apart tender.
Beef Ragu
Very handy to have in the fridge or freezer. I like to store in a container with a few basil stalks for extra flavour. I also add a little Parmesan rind too.
Serve the beef ragu with some pasta, with grated Parmesan cheese or perhaps in a lasagna.
Recipe: Makes just over 2 litres
1.2 kg diced beef (chuck)
2 tablespoons olive oil
200g pancetta
1 large onion, diced
8 cloves garlic, minced
3 carrots diced
3 celery stalk, diced
3 tins crushed tomatoes
300 ml water (or stock)
200ml red wine with a splash of Worcestershire and vinegar
A few bay leaves and sprigs of thyme
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper
Method
Heat olive oil in a large pot, add the pancetta and fry until golden.
Pop into a bowl. Add half the bacon fat back to the pan. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
Return the beef to the pot. Add the crushed tomatoes, red wine mix, tomato and 1 lt of water, oregano, salt, and pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for 2-3 hours, stirring occasionally, until the beef is tender.
Taste and adjust seasoning if necessary.