Slow-cook or sauté Sundays

By
Newcastle Weekly
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0

The weekend brings more time and freedom to experiment in the kitchen, so whip up something hearty to feed the soul.

Slow roasted lamb shoulder with blueberry, pancetta & almond stuffing

Ingredients

  • 1.5kg boned lamb shoulder
  • Olive oil, for drizzling

For the blueberry, pancetta & almond stuffing

  • 150g pancetta, finely diced
  • 1/2 cup (85g) medium leek, white part only, thinly sliced
  • 1 clove garlic, finely chopped
  • 125g punnet blueberries
  • 1/2 cup (50g) almond meal
  • 1 large handful flat-leaf parsley, coarsely chopped
  • finely-grated zest of 1 unwaxed lemon
  • sea salt & freshly ground black pepper, to taste

Method

  1. Preheat the oven to 140°C. To prepare the stuffing, cook the pancetta in a medium frying pan over low heat for 5 minutes, or until the fat has rendered down and pancetta is golden. Add the almonds and cook for a further 2 minutes, or until golden. Use a slotted spoon to transfer pancetta and almonds into a medium bowl.
  2. Cook the leek and garlic in the pancetta fat, until softened and golden brown.
  3. Add the leek and garlic, blueberries, almond meal, parsley and lemon zest to the pancetta mixture and stir to combine. Season with salt and pepper.
  4. Lay the lamb out, skin side down, on a clean kitchen bench. Spread the stuffing across the centre. Roll up tightly to enclose stuffing. Tie with kitchen string, to secure.
  5. Preheat a large frying pan over high heat. Drizzle the lamb with oil and rub to coat. Season with salt and pepper. Seal the lamb in the hot pan, turning frequently, until browned all over.
  6. Place lamb seam side down, in a deep roasting tray. Cook, for 4­ – 4 1/2 hours, until very tender.
  7. Transfer shoulder onto a clean roasting tray. Cover with foil and rest for 45 minutes. Carve to serve.

Recipe courtesy Australian Blueberries [australianblueberries.com.au]

Wok vegetable lasagna with cream cheese

Ingredients

  • 8 sheets lasagna
  • 1 leek
  • 200g shiitake mushrooms
  • 200g broccoli
  • 2 carrots
  • 1 zucchini
  • 4 sun-dried tomatoes
  • 300g fresh spinach
  • 400ml cream cheese
  • grated cheese
  • olive oil

Method

  1. Boil the lasagna sheets. Leave to cool and store.
  2. Oil the wok. Sauté the leek, shiitake, broccoli, carrots and zucchini. Add the sun-dried tomatoes, sauté and store.
  3. Sauté the spinach in the wok. Cover with cream cheese.
  4. Make the lasagna with layers of sautéed vegetables. Cover with light cream cheese. Sprinkle with grated cheese.
  5. Place in the oven and bake for 30 minutes at 180°C. Serve.

Recipe courtesy Eat Like a Pro [eatlikeaprobybeko.com.au]

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