Slow-cooked Barbecued Rosemary and Garlic Lamb
- 1.5kg leg of lamb
- 2 tablespoons finely chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 2 tablespoons white wine vinegar
- 1 eschalot, finely chopped
- 2 tablespoons olive oil
- Mixed salad, to serve
Step 1: Make small slits on the lamb using a sharp knife. Place lamb leg in a large glass or ceramic dish. Combine the rosemary, garlic, vinegar, eschalot and oil in a jug. Pour this over lamb to coat the meat. Cover. Refrigerate for 4 hours or overnight, if you have time.
Step 2: Preheat barbecue on high with the hood closed . Place lamb in a large, disposable foil baking tray. Stand at room temperature for 15 minutes. Season the meat then reduce temperature to medium-low.
Step 3: Cook lamb, using indirect heat (see note), for 2 hours 30 minutes to 3 hours or until tender and starting to come away from the bone. Cover with foil. Set aside for 15 minutes to allow the meat to rest. Serve with seasonal vegetables for a heart-warming winter meal.
Pork and Fennel Roast
- 2kg boned and rolled shoulder of pork
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon dried fennel seeds
- 20g butter
- 2 large garlic cloves, crushed
- 2 fennel bulbs, trimmed, sliced
- 3 granny smith apples, cored, sliced
- 355ml bottle dry apple cider
Step 1:Preheat oven to 160°C/140°C fan-forced. Using a sharp knife, score pork skin at 2cm intervals. Rub with 1 tablespoon oil, salt and fennel seeds.
Step 2: Heat remaining oil in a flameproof baking dish over high heat. Add pork. Cook, turning, for 8 to 10 minutes or until browned. Transfer the meat to a plate.
Step 3: Reduce heat to medium. Add butter garlic and fennel to dish. Cook, stirring, for between 6 and 8 minutes or until tender. Add apple and cider. Bring to the boil. Cook, scraping base with a wooden spoon, for 1 minute. Add pork. Cover. Transfer to oven.
Step 4: Roast for 2 hours or until pork is cooked through and juices run clear when pierced with a skewer. Cover. Allow the meat to rest for 15 minutes. Serve with fennel and seasonal vegetables.
- 1 1/2 OXO beef stock cubes
- 375ml boiling water
- 2 tbs olive oil
- 1.3kg beef chuck steak, cut into 4cm pieces
- 175g rindless bacon, coarsely chopped
- 1 brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbs plain flour
- 2 tbs tomato paste
- 500ml (2 cups) red wine
- 1 tbs chopped fresh thyme
- 2 dried bay leaves
- 30g butter
- 1 bunch spring onions (globe onions), trimmed, halved
- 250g button mushrooms
- 1/3 cup chopped fresh continental parsley
- Mashed potato, to serve
Step 1: Preheat oven to 180ºC. Combine stock cubes and water in a jug. Heat 2 teaspoons of oil in a flameproof casserole dish over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining beef.
Step 2: Heat the remaining oil in the dish. Add the bacon, brown onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden. Add the flour and tomato paste. Cook, stirring, for 1 minute. Gradually add the wine, stirring constantly, until well combined.
Step 3: Add the beef, stock, thyme and bay leaves to the bacon mixture. Cover and bake for 2 hours.
Step 4: Meanwhile, melt butter in a frying pan over medium-high heat. Cook the spring onion and mushrooms, stirring, for 5 minutes or until golden.
Step 5: Add the mushroom mixture to the dish. Bake, covered, for a further 15 minutes. Stir in the parsley. Season meat with salt and pepper. Serve with hot, buttery mash.
- 4 chicken breast fillets, trimmed
- 1/3 cup plain flour
- 50g butter, chopped
- 1 medium brown onion, finely chopped
- 1/2 cup dry sherry
- 400g can diced tomatoes
- 1/4 cup kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- Steamed potatoes and broccolini, to serve
Step 1: Preheat oven to 180°C/160°C fan-forced. Place flour in a sealable plastic bag. Season with salt and pepper. Add chicken breasts, 2 at a time to the bag, shaking to coat. Shake off excess. Place on a plate.
Step 2: Melt butter in a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a 5cm-deep, 20cm x 30cm (base) baking dish.
Step 3: Reduce heat to medium-low. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase heat to medium-high. Add sherry. Bring to the boil. Boil for 1 minute. Add tomatoes. Cook, stirring occasionally, for 5 to 6 minutes or until boiling. Spoon the tomato mixture over the chicken. Cover.
Step 4:Bake in oven for 30 minutes or until the meat is thoroughly cooked, adding olives for the last 5 minutes. Sprinkle with parsley. Serve with potatoes and broccolini. A heart-warming dish for the winter months!