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.

BOOK INTO OUR AMAZING COOKING CLASSES HERE