Dried Oregano | Bunbury Farmers Market

Slow Roasted Greek Lamb Leg

Ingredients:
1 kg lamb leg
6 garlic cloves, sliced in 4 slivers
100 grms butter
2 tablespoons honey
1 tablespoon + ½ cup olive oil
Salt and pepper
2 tablespoons paprika
2 brown onions, quartered
2 red onions, quartered
1 cup white wine
¼ cup verjus
2 – 3 sprigs rosemary
2 teaspoons dried oregano
6 potatoes, quartered
1 cup Marinated Kalamata Olives Pitted
South Cape Crumbled Fetta Greek Style

Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of butter and garlic. Place the leg into a roasting pan that just fits in and drizzle over 1 tablespoon of olive oil, season generously with salt and pepper and sprinkle with paprika. Place into a 250°C oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 180°C. Place the potatoes, onions and herbs around the lamb, pour over the wine, honey, verjus and ½ cup olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat start to separate from the bone. Add the olives for the last 15 minutes of roasting. Serve with a drizzle of the basting liquid and crumbed fetta.

Serves: 4

Note:

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Osso Bucco with Verjus & Veggie Risotto

Osso Bucco Ingredients:
3 tablespoons olive oil
4 pieces of Osso Bucco
Plain seasoned flour (for coating)
1 large brown onion, finely diced
1 teaspoon garlic, chopped
1 litre chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
3 medium carrots, diced
3 celery sticks, finely diced
4 bay leaves
4 sage leaves
1 tablespoon of orange zest
200mls Verjus

Osso Bucco Method:
Pre-heat oven to 165°. Place a large frying pan on the stove top on a medium to high heat with olive oil. Lightly coat the osso bucco with the seasoned flour and seal both sides in the frypan and then set aside. Add onion, garlic, carrot, celery and bay leaves to the frying pan and stir continuously until the onion is soft. Add the verjus and allow to reduce. Return the meat to the pan and then add the stock, sage leaves and orange zest. Bring back to the boil, reduce to a simmer. Cover and place in oven for 2 hours or until meat is tender.

Veggie Risotto Ingredients:
1 litre vegetable or chicken stock, heated
½ butternut pumpkin, chopped
1 medium zucchini, chopped
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 ½ cups La Carreta Marisma Rice
½ cup freshly grated parmesan
Salt and ground pepper to taste
¼ cup extra virgin olive oil

Veggie Risotto Method:
Place pumpkin and zucchini in a bowl with 1 tablespoon olive oil. Bake in oven until tender. Remove and keep aside. Heat oil and butter in a pan and sauté onions and garlic, stirring, until onion is soft. Add rice and stir for 1-2 minutes until grains appear slightly translucent. Add verjus and cook stirring constantly until liquid is absorbed. Add hot stock one ladle at a time. Stir gently until all stock is absorbed before adding the next ladle. Continue until all stock is used and absorbed. Fold parmesan cheese, pumpkin and zucchini through. Season with salt and pepper. Serve warm.

Serves: 4

Note:
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Chilli Con Carne

Ingredients:
1.5kg beef mince
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
1 teaspoon ground ginger
1 cinnamon quill
1 ½ tsp ground cumin
1 bunch of coriander (roots and stem washed and chopped, leaves chopped and set aside separately)
2 teaspoon dried oregano
½ teaspoon cayenne pepper
1-2 de-seeded and chopped chilli
2 x 400 gram cans Bella Lucia Peeled Tomatoes
1 cup of beef stock
2 x 400 gram can Bella Lucia Red Kidney Beans, drained of juice
Salt to taste

Method:
Heat the oil in a large pot and fry the onion, coriander roots and stems, and garlic until tender. Add the beef mince and cook stirring until browned then sprinkle in the spices and oregano and cook for a further 2 minutes. Finally, add the tomatoes and stock, bring to the boil and turn down to a low simmer for approximately 45 minutes. Lastly stir in the remainder of the chopped coriander leaves and red kidney beans, serve over steamed rice with a nice dollop of sour cream.

Serves: 6-8

Note:
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