Wednesday, July 3, 2013

Another Brilliant Cooking Class

Last night we were absolutely blown away by Tony Carroll from Jolley's Boathouse and his culinary talents. He started off with a cured salmon perfect for dinner parties, then went on to amaze us with a slow cooked lamb shoulder, and finished with an extremely addictive passionfruit semifreddo. 

Next up -- Brian Richot from the Currant Shed on the 23rd of July!! 

Give the Moroccan slow cooked lamb a try for yourself! 

Slow Cooked Lamb Shoulder w Moroccan Flavours.
Quince, Preserved Lemons and Almonds.

1k                         Lamb Shoulder
1       Ea               Onions      {Finely diced }
6       Cloves       Garlic        { Crushed }
4       Ea               Tomatoes { Diced }
20 Mls                  Saffron Water
2 Lt                      Chicken Stock  {Hot ]
200 mls               Vegetable Oil

2 Ea                     Cinnamon Sticks  Broken
1 Table Spoon   Coriander Seeds
1 Table Spoon   Cumin Seeds
1 Table Spoon   Fennel Seeds
Roast, Cool, Grind and Sieve the above.
1 Table Spoon   Tumeric
1 Table Spoon   Smoked Paprika
1/3 Table Spoon          Chilli Powder.
½ T/Spoon          Powdered Ginger.
3 T/spoons                   Honey
100 mls Red Wine Vinegar

Seal Lamb Shoulder in a really hot pan, and place onto a braising dish.

Sweat Onions in Oil really well, add garlic and Cinnamon for 3-4 mins. Add all the spices and cook out.
Add Tomatoes, 3-3 Mins, Honey, and a pinch of salt.  Add hot chicken Stock and Saffron Water, bring to the boil and simmer.
Pour over the lamb, cover w Al foil and place in a low oven overnight.

Finish w salt lemon Juice, Poached Quince, Toasted Almonds and Preserved Lemons.
Garnish w picked Coriander Mint and Parsley.

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