Seasoned Lamb Rack

Lamb Ingredients:
1 x Spring Lamb Rack
20 grm Whittington’s Lamb Seasoning
1 tbsp. olive oil
2 tbsp. fresh mint, finely chopped

Lamb Method:
Preheat oven to 200°. Trim the excess lamb fat off the lamb rack. Mix all other ingredients together. Cut between each chop almost all the way through. Place a small spoonful of mixture between each chop. Spread excess over the outside of the rack. Place in the oven and bake for 20 -30 minutes for medium rare or until cooked to your liking. Remove from oven and allow to stand, covered, in a warm place for 10 minutes. Meanwhile make a gravy with the pan juices. Serve with roast vegetables and gravy.

Gravy Ingredients:
2 tbsp. butter
2 tbsp. plain flour
Juice from roast

Gravy Method:
Melt the butter in a pan and then stir through the flour. Allow to cook for 5 minutes before slowly whisking in the roast juices. Add extra hot stock if too thick.

Serves: 6

Note:

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Winter Veggie & Smoked Hock Soup

Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves
3 carrots, chopped
½ cabbage, shredded
2 parsnips, peeled and diced
200grm pumpkin, peeled and diced
200grm green beans, sliced
2 zucchini, diced
2 teaspoon fresh/1 teaspoon dried tarragon leaves
2 ham hocks
2 litres chicken or vegetable stock

Method:
Heat the oil in a large pot and gently fry the onion, garlic, carrot, cabbage, parsnip, pumpkin, green beans and zucchini until the onion is tender. Add the ham hock and stock and bring to the boil before reducing the heat to a simmer and covering. Cook for at least 1 ½ hours making sure to stir regularly so it doesn’t stick to the bottom. Uncover and cook for a further half an hour until the soup is thickened and the ham falls from the bone. Remove from the heat and using tongs, carefully remove the hock and place aside. Once cool enough to handle shred the ham meat and discard the bones, fat and skin. Add the ham back into the soup and heat through. Serve with lots of buttered, crusty bread.

Serves: 6-8

Note:

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White Wine Braised Lamb Shanks

Ingredients:
4 lamb shanks, dusted with salt and pepper
1 tbsps. olive oil
1 tbsp. butter
2 leeks, sliced
1 large carrot, chopped
2 garlic cloves, crushed
2 tbsps. plain flour
2 sprigs rosemary
2 tsp. picked thyme
2 cups chicken stock
2 cups white wine

Method:
Heat the olive oil in an oven proof pot and sear the shanks so that each side is browned. Remove to a plate and add the butter. Sauté the leek, carrot and garlic until tender. Add in the flour and cook stirring for 2 minutes. Return shanks to the pot and add in the stock, wine, rosemary and thyme. Bring to a boil making sure to scrape any residual flour mixture from the bottom. Pop a lid on the top, or cover with baking paper and alfoil, then bake in a 180°C oven for 2 hours or until tender, stirring occasionally. Season to taste and serve with mash.

Serves: 4

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

Beef Ragu

Ingredients:
1 kg oyster blade, sliced
3 tablespoons extra virgin olive oil
Salt & pepper, to season
1 small onion, finely chopped
2 cloves garlic
1 Tablespoon dried Oregano|
1 Tablespoon dried Basil
1 Cup of Good Quality Shiraz (optional) or 1 cup of beef stock
2 bottles Sugo Dolce Cherry Tomato

Method:
Season oyster blade with salt and pepper. Heat oil in pan and add meat and cook over medium heat for 8 – 10 minutes until browned all over. Stir in onions and garlic, cook until soft. Remove from pan and place in an oven proof dish and set aside. Add wine or beef stock to deglaze pan. Once the wine/stock has deglazed and reduced down add in the sugo dulce, oregano and basil. Pour pan sauce over the oyster blade. Cover with baking paper and alfoil. Place in oven at 180°C for first 30 minutes. Turn down oven to 160°C and cook for at least 2 – 21/2 hours until meat is tender. Serve over your favourite pasta or with a crunchy Italian loaf.

Serves: 4-6

Note:

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Scrambled Eggs with Smoked Salmon

Ingredients:
8 eggs
½ cup cream
Small bunch chives, chopped (or spring onions)
200g rough chopped smoked Salmon
Salt & Pepper, to taste
Knob of butter
1 teaspoon olive oil

Method:
Lightly beat eggs and cream together and season with salt & pepper.

Melt butter in a small frying pan on medium heat, add Olive oil, add egg mixture. Cook until lightly set. Using a spatula, fold the edges into the centre of the pan and leave to cook for another 2 minutes. Gently fold through Smoked Salmon and Chives. Serve immediately over some crunchy Turkish bread.

Serves: 4

Note:

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Moroccan Oyster Blade

Ingredients:

1kg oyster blade steaks – 2cm thick

3 brown onions, sliced into rings

3 red capsicums, sliced

3 teaspoons fresh chopped garlic

Olive oil

Salt & Pepper

3 tsp Whittingtons Moroccan Spice

500 mls Moredough Beef Stock

250 mls Verjus

Method:

In a deep casserole dish, add the onions, oil, salt and pepper and massage together well to release the juice of the onions – this is critical for the marination of the meat. Add the capsicum, garlic, Moroccan spice and verjus and combine together. Place the oyster blade steaks in the casserole dish, pour over beef stock. Cover and place in fridge for 2hrs. Preheat oven to 180°C. Place in oven and bake for 1 hour reduce heat 160°C , further 45mins – 1hr or until tender. Serve with cous cous or rice.

Serves: 6

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

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