Paprika | 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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Infused Lamb Leg & Spiced Potato Wedges

Infused Lamb Leg Ingredients:
1 lamb leg
6 cloves garlic, whole
Drizzle olive oil
1/4 cup verjus
A bunch fresh rosemary sprigs
40 grams butter
Salt and pepper

Method:
Using a paring knife, making 6 small incision in the top of the lamb leg and slip 1 garlic cloves, butter fresh rosemary into each pocket. Place the leg into a roasting pan and drizzle over olive oil and verjus. Season to taste with salt and pepper. Cover with baking paper and alfoil. Place in 180°C
oven and roast until golden, 30 minutes per 500 grams – Approx. 1 – 1.5 hours. Uncover for the last 30 minutes of the roasting time. Remove from oven and allow to rest, loosely covered, for 20 minutes. Serve with potatoes.

Serves: 4-6

Spiced Potato Wedges

Ingredients:
750 grms potatoes, cut in wedges
1/4 cup verjus
2 tablespoons oregano
1 tabelspoon sweet paprika
1 teasppon crushed dried chilli
150 grms feta, crumbled

Method:
Place potatoes in a large saucepan of cold water. Bring to the boil then cook over high heat until just soft. Drain. Return potatoes to pan then add verjus, oregano, chilli, and paprika. Toss to combine. Return to heat and cook for a further 10 – 15 minutes or until crispy and golden. To serve, place on plate and crumb over feta. Can be enjoyed as a side dish or a tasty snack.

Serves: 4-6

Note:
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Seafood Paella

Ingredients:
3 tablespoons olive oil
1 thinly sliced chorizo sausage
200g brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons sweet paprika
500g La Carreta Arroz Bomba Rice
6 roma tomatoes, chopped
½ teaspoon saffron, soaked in 1 tblspn water (optional)
1 red capsicum, peeled and thinly sliced
1.25L chicken stock
300g chopped green beans
1 kg Boston Bay Mussels
250gms Raw Shark Bay Prawn Meat
400gm Ling Fish
2 tablespoons chopped flat-leaf parsley
Ground black pepper and sea salt or flakes

Method:
Heat 2 tablespoons of the oil in a large paella pan over medium-high heat. Add the chorizo and cook, stirring occasional, for 6-7 minutes, until crisp. Reduce heat to medium and add the remaining oil to the pan. Add the onion and sprinkle with sea salt. Cook, stirring frequently, for 5 minutes or until transparent. Add the garlic, paprika and cook, stirring for another minute. Add the rice and stir to coat the grains with oil. Add the tomatoes, saffron, capsicum and stock. Bring to the boil and then reduce the heat to low, cook stirring occasionally, for 15-20 minutes until the rice is tender. Add the beans and seafood and cook for another 10 minutes or until the mussels have opened and the prawns are cooked through (discard any mussels that haven’t opened at this time). Stir through the parsley and season to taste with salt and pepper.

Serves: 8

Note:
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