This is my idea of comfort food from home, one of the dishes my mum used to prepare, and we all loved it.
Main, Main Course
Carrot, Hot Pot, Lamb, Peas
lamb shoulder cut into 3cm cubes
for gluten free option see note below
lamb or chicken stock
x 400g can of peas
see note below
Freshly ground black pepper
Chopped parsley to garnish
Preheat oven to 160˚C.
Toss the lamb in the flour.
Melt the butter in a large frying pan over medium heat.
Fry the lamb, carrot and onion in the butter for 3 minutes.
Stirring, add the stock and liquor from the peas.
Season to taste, bring to boil and stir until thickend.
Transfer to a casserole dish, cover with the lid and cook in preheated oven for 2 hours, adding the peas for last 15 minutes.
Garnish with parsley.
- This recipe needs canned peas, not fresh or frozen, and you will need to ensure that the canned peas are not "mushy" peas.
- While Mum used diced lamb, I have also used lamb neck chops as well.
- For gluten free:
- I sautée the lamb and remove to casserole dish, then sautée the onion and carrot, add the stock and add that to the casserole dish.
- To thicken, I add a slurry of potato flour and water about 5-10 minutes before it is done, the liquid will be bubbling, and by stirring it through for a minute, then replacing the lid and returning the dish to the oven, it cooks perfectly.
- Perfect sides for this dish:
- Mashed potato
- Steamed cabbage
- Steamed pumpkin
While the countries that are encompassed in the region, or if you prefer, term “The Middle East” can lead to many arguments, I prefer to use them to bring about discussions of recipes and delicious food that can be shared by all. With food that is vibrant, colourful and aromatic, many Middle Eastern countries share recipes that are very similar, in fact the same dish in the same country can have many nuances, depending on who is cooking it, and what is available at the time.
Harissa Spice Blend
Since the pandemic hit I have tried to avoid writing about it, but as we must live with it, it often gives us a reason for doing something.
As we entered yet another lock down in the middle of the year, we had no idea of what lay ahead. For those of us lucky enough to live in the country, our lock downs have been much shorter than for those who are living in Melbourne. In Melbourne it is ongoing.
When I heard that the restrictions were being increased to prevent children’s access to playgrounds, I just wanted to do something for my grandboys who were being home-schooled, and now they were no-longer permitted to go to the playground. Continue reading
Hmmm… I started with the title Pretty and Pink…, then thought maybe Radiant Red…!
But really I think Majestic Magenta describes the colour at the end…
A while ago we were in Melbourne for a few days to spend time with our son and his family. This meant that I was able to visit my sister, Sonnie. Sonnie is an amazing cook, and had just finished making a batch of her late husband’s grandmother’s pickled red cabbage, a jar of which, she had kindly set aside for us, I was so excited and very grateful.
Since then I’ve started receiving a regular delivery of fresh, mostly Gippsland grown, vegetables, and the fun thing with the vegie (Farm) box is that each week is different. With produce that we don’t normally use, and being one who hates waste, I’ve just had to get a little creative.
What’s inside the Farm Box?
Fresh produce from the Farm Box Co.
Beautiful fresh red cabbage
After receiving red cabbage in my mystery veg box, I instantly knew what to do – I would make Grandma Martin’s Pickled Red Cabbage. I often prepare braised red cabbage, but this time it was definitely going to be a batch of Grandma Martin’s Pickled Red Cabbage, and with my beautiful sister’s permission, I can now share the recipe with you. Continue reading
Not long after we returned from our lengthy visit to France, I was asked to consider locating a commercial kitchen in order to cook for a local business. We thought about it, discussed the idea, and the search began. We needed a public hall with a commercial kitchen available for hire on a daily basis. It took a little while, but finally we located one just 20 minutes from our home. The next stage in the process was training. I enrolled in an appropriate course and this was done on line. Then there were council applications to be submitted and meetings/inspections held, along with a plethora of other issues to deal with, and then of course the testing of recipes and menu planning …
This week we finished our fifth cook. It has been a crazy and hectic journey, but we are now becoming far more efficient and time savvy. We are very proudly using locally produced ingredients and it is around these ingredients that our recipes are created. At this point, the beef, eggs, cheese, olive oil, and the majority of our veg are produced very close to home – within a 25 kilometer radius, and our milk is also local, but from a little further away. How lucky are we to be able to source such beautiful ingredients so very close to home.
For me, our packaging needed to be environmentally friendly, and with some advice we ended up with a beautiful product, in fact the bases are fully home compostable and the lids can be placed in your recycle bin. On top of this, I think it looks amazing.
So what are we cooking… We are preparing pre-packaged meals in single and family size, such as
Lamb Kofta in a Rich Vegetable Sauce with Handmade Gnocchi,