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Shepherd’s pie with sweet potato topping

<p>Not only is this dish the perfect comfort food for a chilly evening, but it’s also a meal with an interesting history.</p> <p>Made to use up any leftover meat, Shepard’s pie dates back to the 1790s. When it is made with beef it's called cottage pie and if it is made with lamb, then it's shepherd's pie.</p> <p>The sweet potato really spices this recipe up a bit to give it some kiwi flavour.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tbsp. butter, olive or coconut oil</li> <li>1 brown onion, finely chopped</li> <li>2 medium carrots, medium diced</li> <li>2 celery sticks, medium diced</li> <li>450g lamb mince</li> <li>1 ½ (375ml) cups beef stock</li> <li>1 tbsps. Worcestershire sauce</li> <li>40g tomato paste</li> <li>2 large sweet potatoes, peel and cut to quarters</li> <li>2 more tbsps. of butter</li> <li>Dash of cream or full fat milk</li> <li>½ cup mozzarella cheese grated</li> <li>¼ cup parmesan cheese, grated</li> <li>Freshly ground salt and pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180°C for a fan forced oven.</li> <li>Heat butter in a large pan and on a medium heat add onions, carrot and celery.</li> <li>Cook stirring for 5 minutes or until vegetables are softened.</li> <li>Add lamb and cook until browned, for about 5-8 minutes, squashing any lumps with a fork.</li> <li>Add beef stock, Worcestershire sauce and tomato paste.</li> <li>Season with salt and pepper.</li> <li>Reduce heat to low, stirring occasionally and cook for 30 - 40 minutes or until sauce thickens.</li> <li>When meat sauce has thickened, spoon into an oven proof dish and spread with mashed sweet potatoes.</li> <li>Sprinkle with the two cheeses.</li> <li>Bake 20 minutes or until the top is golden and juices are bubbling through.</li> <li>Serve with some simple steamed broccoli.</li> </ol> <p><em>Image: Getty</em></p>

Food & Wine

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Gordon Ramsay slammed for "very sad" animal video

<p dir="ltr">Gordon Ramsay has caused quite a stir after jokingly picking out a lamb to eat for his next meal.</p> <p dir="ltr">The celebrity chef shared the TikTok video of himself standing on the fence looking at the lambs in delight as he rubbed his hands together repeatedly saying “yummy yum yum yum yum”.</p> <p dir="ltr">He then asks "Which one's going in the oven first?" before pointing at a lamb saying “you”.</p> <p dir="ltr">The 55-year-old then makes his way into their yard which forces the lambs to walk away from him as he says “oven time”.</p> <div><iframe title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7125124287412882694&amp;display_name=tiktok&amp;url=https%3A%2F%2Fwww.tiktok.com%2F%40gordonramsayofficial%2Fvideo%2F7125124287412882694%3Fis_copy_url%3D1%26is_from_webapp%3Dv1%26lang%3Den&amp;key=5b465a7e134d4f09b4e6901220de11f0&amp;type=text%2Fhtml&amp;schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> <p> </p> <p dir="ltr">The video was captioned, “The Lamb sauce was still not found in the making of this video” and in the comment section he posted, “No animals were cooked in the making of this video”.</p> <p dir="ltr">Despite his joking matter, people were unimpressed with the video which has already been viewed more than 9 million times.</p> <p dir="ltr">“I’m not even vegetarian but this is very sad,” someone wrote.</p> <p dir="ltr">“Ok I am not a vegan or vegetarian but that crosses the line,” another commented.</p> <p dir="ltr">“Ramsay playing with fire,” another wrote.</p> <p dir="ltr">Others however, loved the video with many commending the chef for his sense of humour.</p> <p dir="ltr">“Don't play with your food, Gordon,” one read.</p> <p dir="ltr">“Gordon Ramsay keeping it real as usual,” another wrote.</p> <p dir="ltr">“Who left Gordon unsupervised,” someone else joked.</p> <p dir="ltr"><em>Images: TikTok</em></p>

Food & Wine

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Novak slammed by lamb ad at Australian Open

<p>A billboard has appeared in the surrounding area of the Australian Open, taking a swipe at Novak Djokovic.</p> <p>The billboard features the latest annual Australian Lamb ad, which surface every year around the upcoming Australia Day.</p> <p>This year, they chose to advertise near Melbourne Park, where the tennis tournament is underway without the Serbian tennis champ.</p> <p><span>On the side of a truck, the Meat and Livestock Australia ad reads, “Everyone’s welcome at our BBQ. Not Djoking.”</span></p> <blockquote class="twitter-tweet"> <p dir="ltr">Australian Lamb has some new billboards getting around at the <a href="https://twitter.com/AustralianOpen?ref_src=twsrc%5Etfw">@AustralianOpen</a>. <a href="https://t.co/enJ6S8E1MQ">pic.twitter.com/enJ6S8E1MQ</a></p> — Kellie Lazzaro (@kellazzaro) <a href="https://twitter.com/kellazzaro/status/1483281067788627969?ref_src=twsrc%5Etfw">January 18, 2022</a></blockquote> <p><span>The new ad is part of the 2022 campaign that Meat and Livestock Australia say is all about sharing. </span></p> <p><span>“Building on the ‘Share the Lamb’ brand platform, the 6-week integrated campaign reflects upon how Australia has become isolated from the rest of the world due to strict international border closures during the pandemic,” MLA says on its website.</span></p> <p><span>As the story of Novak </span>Djokovic's recent deportation has stayed in the headlines, the MLA has capitalised on the situation in their signature witty fashion.</p> <p>Novak was tipped as the player to beat in the Australian Open, before he was deported from Australia last week after Immigration Minister Alex Hawke revoked his visa, on the grounds that he had not been vaccinated for Covid-19.</p> <p>Mr Hawke argued in court that allowing Novak to compete in Australia would incite an anti-vaccination sentiment, and greatly impact the amount of people turning up for their booster shots.</p> <p>As well as the witty billboard in Melbourne, the MLA have released their full length TV ad, which showcases Australia cut off from the rest of the world and reunited by a huge barbecue.</p> <p>Check it out here.</p> <p><iframe width="560" height="315" src="https://www.youtube.com/embed/Ck8CO6zGFB0" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe></p> <p><em>Image credits: Twitter @kellazzaro</em></p>

Travel Trouble

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Try this one pot lamb shanks with button mushrooms

<p>Need some weeknight dinner inspiration? Why not try this tender-to-the-bone lamb shank recipe?</p> <p>Serves: 3 | Cooks in: 3 hours and 10 minutes</p> <p><strong>Ingredients </strong></p> <ul> <li>50g (1/3 cup) plain flour, to dust</li> <li>4 lamb shanks, Frenched</li> <li>1½ tbsp olive oil</li> <li>½ bottle red wine</li> <li>12 eschalots, peeled</li> <li>1 bunch thyme, half trussed, half leaves picked</li> <li>400g Button Mushrooms, cleaned and trimmed</li> <li>Salt and pepper, to season</li> <li>Creamy polenta, to serve (¾ cup with 750ml mix of chicken stock and milk, butter and finely grated parmesan)</li> </ul> <p><strong>Method</strong></p> <p>1. Preheat the oven to 160°C. Place the flour into a large bowl and season well with salt and pepper. Dust the lamb shanks in the flour mixture, shaking off any excess.</p> <p>2. Heat 1 tbsp oil in a large, heavy-based, ovenproof saucepan over medium-high heat. Cook the shanks for 5 minutes, turning, until browned. Remove and set aside.</p> <p>3. Pour in the wine and boil for 5 minutes to cook off the alcohol. Return the shanks to the pan with the eschalots and trussed thyme. Pour in enough water to submerge the shanks and bring up to a simmer. Cover the surface with a piece of baking paper, then cover with a lid and place in the oven for 1.5 hours.</p> <p>4. Carefully remove the pan from the oven and turn the shanks over, topping up with water if necessary. Add the mushrooms and cover with the baking paper and lid, then return to the oven for a further 1.5 hours or until the shank meat is falling from the bone.</p> <p>5. Meanwhile, heat the remaining 2 tsp oil in a small frying pan over medium heat. Toast the remaining thyme until bright green, then remove and set aside.</p> <p>6. Remove the shanks from the pan and place in a bowl, loosely covered with foil and set aside to rest.</p> <p>7. Place the pan over high heat. Reduce the sauce for 10-12 minutes or until thickened and glossy.</p> <p>8. Divide polenta among bowls and top with a shank, mushrooms and eschalots. Spoon over the sauce and scatter with toasted thyme to serve. Season to taste with salt and pepper.</p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/one-pot-lamb-shanks-with-button-mushrooms" target="_blank">Wyza.com.au.</a></em></p>

Food & Wine

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Unbelievable deal: ALDI shopper scores lamb roast for under $1

<p><span style="font-weight: 400;">An ALDI customer has shared how she bought a lamb roast for just 83c and the unexpected reason why.</span></p> <p><span style="font-weight: 400;">Posting the story on the </span><a href="https://www.facebook.com/groups/1034012533313136"><span style="font-weight: 400;">ALDI Mums</span></a><span style="font-weight: 400;"> Facebook page, Monique said she was excited to pick up the dinner favourite at her local ALDI.</span></p> <p><span style="font-weight: 400;">The half leg of lamb was still four weeks out from its ‘best before’ date, so it wasn’t reduced because it was close to expiring.</span></p> <p><span style="font-weight: 400;">Upon closer inspection, the ALDI label shows that it had been incorrectly weighted at 68g.</span></p> <p><span style="font-weight: 400;">Seasoned ALDI shoppers estimate that a similar leg would weigh anywhere from 1.5kg to 2kg, with the error pricing it at well under 100g.</span></p> <p><span style="font-weight: 400;">“I was so excited about my bargain find today I knew you mums would appreciate it!” Monique wrote on the page.</span></p> <p><span style="font-weight: 400;">“I paid a whole 83c for this lamb roast today as it was marked and weighed wrong!”</span></p> <p><span style="font-weight: 400;">Monique said she even checked if the price was right with the checkout worker.</span></p> <p><span style="font-weight: 400;">“I was like so this is marked 83c, does that mean I get it for 83c? He went and spoke to his manager and they were like ‘Yeah we can’t charge you any more for it’.”</span></p> <p><span style="font-weight: 400;">Since it even scanned at 83c, Monique said, “I was like, ‘Yes! Get in my basket!’”</span></p> <p><span style="font-weight: 400;">Fellow shoppers were amazed by her good luck.</span></p> <p><span style="font-weight: 400;">“Lucky you, enjoy! Just about need a bank loan to buy any cuts of lamb these days!” one said.</span></p>

Food & Wine

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A must try! Marinated lamb skewers

<p>Serves 4.</p> <p>These deliciously marinated lamb skewers are a simple and easy dinner option - full of flavour and succulent with each bite.</p> <p>Lamb is a very sturdy meat and so you can add heavy flavours to it without overpowering it, unlike fish or white meat. The maple syrup and soy sauce in this recipe go fantastically well with lamb so make sure the meat is thoroughly coated with the marinade. </p> <p><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fpaleo-monday-to-friday-daniel-green%2Fprod9780857833228.html"><em>Recipe from Paleo: Monday to Friday by Daniel Green, published by Kyle Books, RRP $35.</em></a></p> <p><em>Photography © 2016 Peter Cassidy</em></p> <p><em>153 calories | 10.3g fat | 2.7g saturates | 0.3g sugar | 0.9g salt | 15.5g protein | 0.2g fibre</em></p> <p><strong>Ingredients</strong></p> <ul> <li>900g lean boneless lamb, cut into 2.5cm cubes</li> <li>2 garlic cloves, crushed</li> <li>1 red pepper, deseeded and cut into 2.5cm cubes</li> <li>1 medium white onion, quartered</li> <li>12 button mushrooms</li> <li>2 tablespoons Paleo soy sauce</li> <li>2 teaspoons tomato paste</li> <li>1 tablespoon maple syrup</li> <li>A few sprigs of fresh thyme, leaves picked</li> <li>Olives</li> <li>Rocket leaves</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 180°C/gas mark 6.</p> <p>2. Place the soy, garlic, tomato paste, maple syrup and thyme in a large bowl and mix together well. Add the lamb and toss in the marinade until thoroughly coated, then cover and place in the refrigerator for 20 minutes.<br /><br />3. Load each skewer with alternating cubes of lamb, onion, pepper and mushroom and then place on a foil-lined tray.<br /><br />4. Place the kebabs in the oven and cook for 16 minutes for rare or 20 minutes for medium well. Alternatively, grill at high heat, turning and browning all sides until cooked through but still a little pink in the middle. Allow to rest for a minute or two, then serve with a small bowl of olives and a side of fresh rocket leaves.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lamb-skewers.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Mouth-watering Moroccan lamb with lemon spinach

<p>Are you interested in what going gluten free tastes like? Or do you have issues with IBS? Either way we have you covered with this hearty lamb dinner which will have them asking for seconds!</p> <p>Recipes and images from THE Two-Step Low-FODMAP DIET and Recipe Book by Dr Sue Shepherd (Pan Macmillan, RRP $39.95).</p> <p><strong>Ingredients</strong></p> <ul> <li>Moroccan lamb</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>1⁄2 teaspoon ground ginger</li> <li>1 teaspoon sweet paprika</li> <li>1⁄4 teaspoon cayenne pepper</li> <li>1⁄2 teaspoon ground cinnamon</li> <li>1⁄4 teaspoon salt</li> <li>4 large lamb leg steaks, approx. 180 g each</li> <li>60 mL (1⁄4 cup) garlic-infused olive oil</li> <li>1 × 425 g can crushed tomatoes</li> <li>250 mL (1 cup) gluten-free, onion-free beef stock</li> <li>Lemon spinach</li> <li>60 mL (1⁄4 cup) lemon-infused olive oil</li> <li>100 g baby spinach leaves (or baby kale leaves if desired)</li> <li>salt and freshly ground black pepper</li> </ul> <p><strong>Method</strong></p> <p>1. Combine all the spices in a plastic bag. Brush the lamb steaks with 1 tablespoon of the olive oil and place in the bag.</p> <p>2. Toss in the spice mix to ensure an even coating.</p> <p>3. Refrigerate for 2 hours if possible (the lamb will still be tasty if this is not done).</p> <p>4. Heat the remaining olive oil in a large non-stick frying pan over a medium–high heat. Sear the lamb for 1–2 minutes on each side.</p> <p>5. Add the tomatoes to the pan with the stock. Lower the heat and simmer for 30–40 minutes, slightly covered, or until the lamb is tender and the sauce thickens.</p> <p><strong>To make the lemon spinach</strong></p> <p>1. Heat the olive oil in a saucepan, add the spinach and toss through until the spinach just wilts.</p> <p>2. Season to taste, and serve with the lamb.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/moroccan-lamb-with-lemon-spinach.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Slow-roasted lamb shoulder with Greek tomatoes

<p>The flavour and texture combination in these roasted tomatoes is outrageously good – fragrant, sweet, salty and crunchy… magic. They make the perfect accompaniment to slow-roasted lamb shoulder.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2.2kg lamb shoulder on the bone</li> <li>2 red onions, thickly sliced</li> <li>4 large sprigs rosemary </li> <li>5 sprigs thyme, or 3 sprigs thyme and 2 sprigs oregano</li> <li>13 cloves garlic, peeled</li> <li>1½ cups (375ml) white wine</li> <li>18 ripe, vine-ripened tomatoes</li> <li>3 tablespoons olive oil</li> <li>1 teaspoon cumin seeds</li> <li>Finely grated zest of 1 lemon</li> <li>¼ teaspoon chilli flakes</li> <li>1 cup black olives (not pitted)</li> <li>½ cup currants</li> <li>150g soft feta, crumbled</li> <li>½ cup lightly toasted pine nuts</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Remove the lamb from the fridge half an hour before cooking to bring it to room temperature. Preheat the oven to 150°C. </p> <p>2. Put the onions, 2 sprigs of rosemary and 3 sprigs of thyme in the base of a medium-sized roasting pan. Put the lamb on top, fat side up. Make 8 slits in the flesh and poke 8 cloves garlic into the holes. Pour the wine into the base of the dish and season the lamb really well with sea salt and freshly ground black pepper. Cover with foil and cook for 4¼ hours, then remove the foil and cook for another hour.</p> <p>3. Meanwhile, snip the tomatoes into bunches of three or four and place in a medium oven dish. Drizzle with the oil and sprinkle over the cumin seeds, lemon zest and chilli flakes. </p> <p>4. Lightly squash the remaining 5 garlic cloves and tuck in around the tomatoes. Tuck the olives around the tomatoes with the remaining 2 sprigs thyme or oregano. Sprinkle over the currants.</p> <p>5. After the uncovered lamb has been in the oven for an hour, crank up the heat to 180°C for a further 30 minutes, then add the tomatoes to the oven and cook for another 15 minutes. Remove both the lamb and tomatoes from the oven, crumble the feta over the tomatoes and return them to the oven for 7 minutes before sprinkling with the pine nuts and serving with the lamb.</p> <p><em>Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Photo credit: Aaron McLean/Stuff.</em></p>

Food & Wine

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Justine Schofield’s stroganoff-style lamb

<p>“This well-known stew is typically made with strips of beef, but it’s equally as quick and delicious using lamb. The lean pieces of meat cooked with earthy mushrooms and tangy sour cream is truly a match made in heaven. Serve with baked rice, steamed waxy potatoes or cooked pasta, such as pappardelle,” writes Justine Schofield in her latest cookbook <em>Simple Every Day.</em></p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>40 g dried porcini mushrooms, chopped</li> <li>400 g lamb backstraps, sliced across the grain into 1 cm thick strips</li> <li>2 teaspoons sweet paprika</li> <li>1/2 teaspoon chilli flakes</li> <li>2 thyme sprigs, leaves picked</li> <li>salt flakes and freshly ground black pepper</li> <li>3 tablespoons olive oil</li> <li>350 g mixed mushrooms (such as Swiss brown, button, oyster or shimeji), sliced</li> <li>1 onion, sliced</li> <li>2 garlic cloves, finely chopped</li> <li>100 ml dry sherry (or dry white wine, such as chardonnay or sauvignon blanc)</li> <li>100 g sour cream</li> <li>small handful of chives, roughly chopped, to serve</li> <li>small handful of flat-leaf parsley, roughly chopped, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Submerge the porcini mushrooms in 200 ml of warm water and set aside to rehydrate for 15 minutes. Drain the mushrooms well, reserving the soaking liquid.</li> <li>Place the lamb in a bowl and add the paprika, chilli flakes, thyme and salt and pepper. Use your hands to mix well, coating the lamb with the spices.</li> <li>Heat a large frying pan over high heat and add 1 tablespoon of the oil. Add half the porcini and half the mixed mushrooms, so the pan is not too crowded, and sauté for 2–3 minutes until they start to colour. Remove from the pan, add a little more oil and repeat the process with the remaining porcini and mixed mushrooms. Season with salt and pepper and set aside.</li> <li>Return the pan to medium heat, add the remaining oil and the onion and garlic and sweat off for 5 minutes until the onion is softened and translucent. Turn the heat to high, add the lamb and fry for 2–3 minutes, tossing a few times until browned. Deglaze the pan with the sherry and bring to the boil. Simmer until reduced by one-third, then return the mushrooms and any juices remaining on the plate to the pan, followed by the reserved porcini liquid. Reduce the heat to low and simmer for 3–4 minutes until the sauce reduces a little. Stir in the sour cream and cook for a couple of minutes until the sauce coats the back of a spoon. Spoon onto a large platter and serve with a sprinkle of herbs, accompanied by baked rice, steamed waxy potatoes or pasta.</li> </ol> <p><img width="159" height="208" src="https://oversixtydev.blob.core.windows.net/media/7267375/simpleeveryday_book-cover_159x208.jpg" alt="Simple Every Day _Book Cover (7)" style="float: right;"/></p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine

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Greek-spiced lamb cakes with cucumber, tomato & radish salad

<p>This Mediterranean-inspired lamb dish with cucumber, tomato and radish salad makes the perfect lunch or light dinner on a hot summer’s day. Oh, and if you needed any extra incentive, did we mention this meal contains less than 1,900kj (450 calories)?</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the Greek-spiced lamb cakes</em></p> <ul> <li>250g lean ground lamb mince</li> <li>¼ brown onion, finely diced</li> <li>1½ teaspoons lamb spice mix (see below)</li> <li>1 clove garlic, minced</li> <li>¼ cup wholemeal breadcrumbs</li> <li>1 tablespoon ground LSA (or use 10g further wholemeal breadcrumbs)</li> <li>½ teaspoon salt</li> <li>1 tablespoon finely chopped parsley leaves</li> <li>½ egg, lightly whisked</li> <li>1 teaspoon oil, to coat (or use spray oil)</li> </ul> <p> </p> <p><em>For the lamb spice mix</em></p> <ul> <li>1 tsp ground cumin</li> <li>1 tsp ground coriander</li> <li>1 tsp paprika</li> <li>¼ tsp smoked paprika</li> <li>¼ tsp lemon pepper</li> <li>¼ tsp ground cinnamon</li> <li>½ tsp ground turmeric</li> <li>¼ tsp onion powder</li> </ul> <p> </p> <p><em>For the vinaigrette</em></p> <ul> <li>¼ teaspoon salt</li> <li>¼ teaspoon mustard (e.g. Dijon, wholegrain)</li> <li>Juice of ½ lemon</li> <li>Cucumber, tomato and radish salad</li> <li>½ capsicum</li> <li>½ Lebanese cucumber</li> <li>1 tomato</li> <li>1-2 radishes</li> <li>1 tablespoon parsley leaves and stalks</li> <li>2 tablespoons mint leaves</li> <li>½ x 400g can cannellini beans, drained and rinsed</li> </ul> <p> </p> <p><em>To serve</em></p> <ul> <li>75g unsweetened, low fat, plain yoghurt</li> <li>½ lemon, cut into wedges (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 220C. Line an oven tray with baking paper.</li> <li>Place all Greek-spiced lamb cake ingredients (except oil) into a medium bowl and mix until well combined. Using clean, damp hands, shape mixture into golf ball-sized balls then flatten slightly into cakes, about 1.5cm-thick.</li> <li>Place cakes onto prepared tray and lightly brush with oil (or spray). Bake (on upper oven rack) for about 8 minutes, until just cooked through. Switch oven to high grill and grill cakes for a further 4-5 minutes, until lightly brown on top.</li> <li>While cakes are cooking, whisk all vinaigrette ingredients together in a medium bowl.</li> <li>Remove core and seeds from capsicum and dice capsicum, cucumber, tomato and radishes 1cm. Roughly chop second measure of parsley and mint.  Add all salad veggies to bowl with vinaigrette, along with drained cannellini beans. Toss to combine and season to taste with pepper and more salt, if desired.</li> <li>To serve, spoon cucumber, tomato and radish salad onto plates. Top with Greek-spiced lamb cakes and dollop over yoghurt. Serve with a lemon wedge to squeeze over (if using).</li> </ol> <p><em>Written by Nadia Lim. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: My Food Bag.</em></p>

Food & Wine

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Lamb backstrap with sweet potato chopped salad

<p>Want something fresh and healthy yet filling? Merv Hughes’ delicious lamb and sweet potato chopped salad is just perfect.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4 to 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>3 lamb backstraps</li> <li>400 g rocket leaves and mixed leaves</li> <li>2 sweet potatoes, cut into 1 cm cubes (to be roasted)</li> <li>2 to 3 small beetroot, cooked and cubed</li> <li>1 small red onion, finely sliced</li> <li>75 g crumbled feta</li> <li>3 bacon rashers, cooked and diced</li> <li>50 g pine nuts, roasted</li> <li>100 g roasted red capsicum, sliced into strips</li> <li>Barbecue rub</li> <li>50 ml olive oil</li> <li>Salt and pepper, to taste</li> <li>Honey lemon mustard dressing</li> <li>Spiced avocado yogurt dressing</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Rub the lamb back straps with oil and barbecue rub, let marinate for 30 minutes then on a hot grill cook for 3 to 4 minutes each side then rest for 10 minutes.</li> <li>Prepare both the dressings and put them in the fridge until required.</li> <li>Peel and cube the sweet potato place in a large bowl then microwave for 4 to 5 minutes until tender, dress with an enough oil to coat the potato and season with salt and pepper. Then place in a shallow oven tray on a medium hot barbecue with the hood down for 10–15 minutes or until browned once done set aside.</li> <li>On a medium hot barbecue cook off the bacon to your liking and set aside to dress the salad later.</li> <li>Slice the lamb back strap into thin slices then on serving platter add the leaves, onion and toss, then top with the lamb slices, sweet potato cubes, beetroot, feta, capsicum and bacon.</li> <li>When ready to serve top with both the honey lemon mustard and spiced avocado yogurt dressing and pine nuts.</li> </ol> <p><img width="140" height="155" src="https://oversixtydev.blob.core.windows.net/media/45828/bbq-beer-bs_140x155.jpg" alt="BBQ BEER BS" style="float: right;"/></p> <p>BBQ Beer &amp; B.S<em>., New Holland Publishers RRP $40.00 available from all good bookstores or online <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">www.newhollandpublishers.com</a></strong></span></em></p>

Food & Wine

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Lamb kofta skewers

<p>Something a little different, and a lot delicious, to throw onto your barbecue. These Greek-inspired skewers are sure to get your mouth watering.</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>8 skewers</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>500g lamb mince</li> <li>½ brown onion, diced</li> <li>1 garlic clove, crushed</li> <li>¼ teaspoon dried chilli flakes</li> <li>½ tablespoon chopped fresh mint</li> <li>½ tablespoon chopped fresh flat-leaf parsley</li> <li>1 teaspoon paprika</li> <li>¼ teaspoon ground ginger</li> <li>1 teaspoon ground cumin</li> <li>½ teaspoon ground coriander</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>In a large bowl, combine the mince, onion, garlic, mint, parsley, chilli flakes, paprika, ginger, cumin and coriander.</li> <li>Shape small handfuls of the mixture into short sausages, and slide them onto metal skewers (or soaked bamboo skewers). Place them onto a lined baking tray and refrigerate covered for 20 minutes.</li> <li>Heat an oiled barbecue plate to high. Place the koftas on the surface and reduce the heat to a low setting. Cook for 10 minutes, turning koftas occasionally, or until cooked through.</li> <li>Transfer the cooked koftas to a tray and cover with foil. Allow to rest for 5 minutes and serve with your choice of salad, bread, and other sides.</li> </ol> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/homemade-naan-bread/">Try our homemade naan</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/vegetable-sausage-rolls/">These vegetable sausage rolls are delicious</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/spinach-and-feta-pie/">Have you tried out spinach, fetta and lemon pie yet?</a></strong></span></em></p>

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Chipotle lamb and corn salsa soft tacos

<p>Forget mince and packet mix – once you try this completely homemade chipotle lamb and corn salsa taco filling, you’ll never go back. Grill the corn on the barbecue to add some smoke and char for extra flavour and visual appeal. Serve with a Spanish rice for a light meal option. Substitute lamb for beef, pork or chicken.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons peanut oil</li> <li>300 g cooked pulled lamb rib meat</li> <li>4 soft tacos (flour or corn)</li> <li>½ cup chopped coriander</li> </ul> <p><em>For the salsa</em></p> <ul> <li>1 avocado, chopped</li> <li>½ white onion, finely chopped</li> <li>½ cup corn kernels</li> <li>2 tablespoons olive oil</li> <li>½ teaspoon kosher salt</li> <li>½ teaspoon freshly cracked black pepper</li> <li>½ teaspoon agave sugar</li> </ul> <p><em>For the sauce</em></p> <ul> <li>½ cup light sour cream</li> <li>½ chipotle pepper</li> <li>juice of ½ lime</li> <li>¼ teaspoons kosher salt</li> <li>½ teaspoon agave sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.</li> <li>To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency.</li> <li>Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy. Remove the lamb once at temperature and set aside.</li> <li>Place the lamb on the taco, drizzle with the chipotle sauce and top with the corn salsa. Add the chopped coriander, to garnish.</li> </ol> <p><img width="119" height="131" src="https://oversixtydev.blob.core.windows.net/media/44154/ribs-cover_119x131.jpg" alt="Ribs Cover (1)" style="float: right;"/></p> <p><em>This is an extract from </em>Ribs<em>, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.</em></p>

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Lamb tagine

<p>This tagine is sensational. Slow cooked lamb is served with saffron flavoured couscous and a fabulous Moroccan-style gremolata of macadamias, preserved lemon and mint.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Lamb marinade</em></p> <ul> <li>1 large purple onion, chopped</li> <li>5 cloves garlic, crushed</li> <li>1 whole bunch coriander, roots removed, rinsed</li> <li>1 tablespoon ground cumin</li> <li>2 teaspoons ground coriander</li> <li>1 teaspoon ground ginger</li> <li>1 teaspoon sweet paprika</li> </ul> <p><em>Tagine</em></p> <ul> <li>1.5kg diced leg or shoulder lamb pieces</li> <li>2 tablespoons cooking oil</li> <li>2 tablespoons tomato paste</li> <li>1 can tomatoes</li> <li>600ml water</li> <li>1 cinnamon quill</li> <li>8 dates, seeds removed</li> <li>½ cup pitted green olives</li> <li>pinch of saffron</li> <li>2 cups couscous</li> <li>30g butter</li> <li>1 teaspoon salt</li> </ul> <p><em>Macadamia gremolata</em></p> <ul> <li>¼ cup chopped preserved lemon</li> <li>1 cup macadamias, finely chopped and roasted</li> <li>¼ cup loosely packed mint leaves</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. To make the lamb marinade, place onion, garlic, coriander leaves and spices in the bowl of a food processor and process to form a paste.<br /> <br />2. Place the lamb in a non-corrosive bowl. Spread the marinade over the lamb, cover and refrigerate overnight, or at least 3 hours.<br /> <br />3. To make the lamb tagine, preheat oven to 150°C. Heat the oil over high heat in the base of a large casserole dish that has a lid. Add the lamb, and brown on each side. Reduce heat to medium and add the tomato paste, canned tomatoes, water and cinnamon. Bring the mixture to a steady simmer, cover with the lid, place in the oven and cook for 1¼ hours. Add the dates and olives and cook for a further 30 minutes.<br /> <br />4. When almost ready to serve, place the saffron in a small bowl and pour over 2 tablespoons boiling water. Allow to stand for 15 minutes.<br /> <br />5. Place the couscous in a separate bowl with the butter and salt. Pour over 2 cups of boiling water, add the soaked saffron with its water and cover immediately. Stand for at least 10 minutes before removing the cover and fluffing with a fork.<br /> <br />6. To make the macadamia gremolata, combine all ingredients and sprinkle generously over the lamb.</p> <p><em>Recipe courtesy of <a href="http://www.australian-macadamias.org/consumer/" target="_blank"><strong><span style="text-decoration: underline;">Australian Macadamias</span></strong></a>. </em></p>

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Lamb hotpot

<p>It's a long time since I've watched <em>Coronation Street</em> so I'm not sure if Betty's famous hotpot is still on the menu at the Rovers Return. I'd like to hope so because I'm sure it's far tastier and more nutritious than what's on offer at <em>Coro</em>'s Prima Doner or Roy's Rolls. Anyway, for me, Betty's hotpot is synonymous with all that is wholesome and sustaining. Here's my version.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon canola oil</li> <li>1kg lamb neck fillets, cut into 5cm chunks, seasoned with salt and pepper</li> <li>3 onions, peeled and diced</li> <li>2 carrots, peeled and diced</li> <li>3 ribs celery, sliced into 1cm pieces</li> <li>4 stalks silverbeet, leaves and stems chopped into 1cm slices</li> <li>1 swede or kumara, peeled and diced</li> <li>½ cup white wine</li> <li>1 ½ cups chicken stock</li> <li>1 bay leaf, a few sprigs of thyme, a sprig of rosemary and a few sprigs of parsley, tied together with cotton string</li> <li>6-8 potatoes, peeled and sliced 1cm thick</li> <li>1-2 tablespoons butter</li> <li>Salt and pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Heat the oven to 150 degrees Celsius. Set a large, ovenproof pot with a lid over medium-high heat. Add the oil and allow to heat, then brown the lamb in batches, turning to sear on all sides. Don't crowd the pan and don't rush this – you can prepare the vegetables while you're waiting. As each batch cooks, remove it to a waiting plate.</p> <p>2. When the meat is browned, lower the heat slightly and wipe out all but a tablespoon of the oil left in the pan. Add the onions, carrots, celery, silverbeet, and swede or kumara, plus a big pinch of salt. Cook for 10 minutes, stirring often, until the vegetables have begun to soften. Add the wine and let cook for a couple of minutes, then return the lamb to the pot, nestling it in around the vegetables. Pour over the chicken stock – the meat should be barely covered, and add the bouquet garni of herbs. Arrange the potatoes on top, season well with salt and pepper. Cover tightly and bake in the preheated oven for two hours, until the meat is very soft.</p> <p>3. Remove the lid, discard the bouquet garni, then dot the potatoes with butter and turn the oven temperature to 180 degrees. Return the pot to the oven and cook for a further 15-20 minutes, until the potatoes are golden brown. Serve with crusty bread and a green salad (or just eat as is, where is).</p> <p><em>Written by Lucy Corry. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

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Spiced lamb and eggplant pies

<p>These lamb and eggplant mini pies have fabulous flavour, are super-simple to make, and freeze well (before cooking). </p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 14</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>850g lean lamb mince</li> <li>2 teaspoons cumin seeds</li> <li>1 red onion, finely chopped</li> <li>2 small eggplant, cut into 3cm pieces</li> <li>4 cloves garlic, crushed</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>½ teaspoon cinnamon</li> <li>2 tablespoons plain flour</li> <li>400g tin crushed tomatoes</li> <li>¼ cup currants</li> <li>½ teaspoon chilli flakes</li> <li>½ cup pine nuts</li> <li>7 sheets (1kg) ready rolled puff pastry</li> <li>1 egg, whisked</li> <li>2 tablespoons sesame seeds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Heat one tablespoon of oil in a large heavy based pot, and cook lamb over a medium heat for 8 minutes. Break the meat up with the back of a fork as it browns. Once it is an even colour, remove the meat from the pot. It will have rendered some fat. You need about a tablespoon to cook the onions next, so if necessary add a little more olive oil or, if too much, drain some off. Add the cumin seeds and cook for a minute then add the onion, season well with salt and pepper and cook for 5 minutes.</p> <p>2. Add the eggplant, garlic, ground cumin, coriander and cinnamon and cook for 5 minutes. Stir in flour and cook, stirring, for a minute then add the tomatoes, currants and chilli flakes. Reduce the heat to a simmer and cook, stirring occasionally for 30 minutes. Cool.</p> <p>3. Preheat oven to 180 degrees Celsius. Cut each piece of pastry into four squares and brush the edges with whisked egg. Add the pine nuts to the filling then put about ⅔ cup of filling, rounded, into the centre of each square. Cut another four pieces of pastry and place on top of each. Use your hands to press down firmly around the filling and the base.</p> <p>4. Trim the edges and press with the tines of a fork. Brush with egg and sprinkle with sesame seeds. Use the tip of a sharp knife to cut two little slits on the top of each pie. Repeat with remaining filling and pastry. Line two oven trays with baking paper and bake pies for 25-30 minutes until golden. Serve with a good tomato chutney.</p> <p><em>Written by Sarah Tuck. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

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Slow-roasted lamb leg with green olive gremolata

<p>Slow-roasted lamb is such a great way to feed a crowd because you can forget about it for hours while it's in the oven. Gremolata, sprinkled over the meat when served, cuts through the fattiness with its punchy flavours. </p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6-8</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>2kg (approx) lamb leg </li> <li>2 tablespoons olive oil </li> <li>Generous pinch of flaky sea salt </li> <li>1 red onion, quartered </li> <li>4 large garlic cloves, skin on, lightly crushed</li> <li>1 lemon, cut in half </li> <li>1 cup beef or lamb stock </li> </ul> <p><em>For the gremolata</em></p> <ul> <li>½ cup chopped green Sicilian olives (pits removed) </li> <li>½ cup chopped fresh Italian parsley </li> <li>2 tablespoons finely grated lemon zest </li> <li>1 garlic clove, crushed </li> <li>1 tablespoon lemon juice</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Heat oven to 160°C. Place lamb leg in a roasting tray. Stab a few holes in the fat then drizzle olive oil over and rub in salt. Place onion in dish along with garlic cloves. Squeeze lemon juice over then add lemon halves to the pan. </p> <p>2. Pour stock into dish, cover with foil and roast for about 3 hours. </p> <p>3. Take from oven and remove foil (set it aside to use later for the resting period). Baste lamb with pan juices then return to the oven, uncovered, for another hour or so. Baste a couple of times during this period to get a rich golden-brown colour. </p> <p>4. Remove meat from oven, cover loosely again with foil and allow to rest for at least 10 minutes before serving. </p> <p>5. To serve, place lamb on a serving board and shred with two forks; it should fall off the bone. Sprinkle with gremolata.</p> <p>6. To make the gremolata, combine all ingredients in a small bowl.  </p> <p><em>Written by Delaney Mes. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz. </span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Slow-cooked lamb with sautéed greens

<p>This lamb is so tender and flavoursome that you don’t need to load up on potatoes. By all means you can add them as a side but keep the focus of your plate on vegetables and quality protein.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>3 garlic cloves, peeled</li> <li>2 tablespoons chopped rosemary</li> <li>1 x 1.5 kg lamb shoulder</li> <li>Sea salt and freshly ground</li> <li>Black pepper</li> <li>1 tablespoon coconut oil</li> <li>2 zucchini, diced</li> <li>200 g broccolini, sliced in quarters</li> <li>100 g Tuscan kale, diced</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Arrange the garlic cloves and rosemary over the base of a large slow cooker, lay over the lamb shoulder and season generously. Cook on low for 8 hours, or until the meat falls apart when pressed with a fork. Alternatively, add the ingredients to a casserole dish or a roasting tin, cover with a lid or foil and cook in an oven preheated to 140°C for 3 ½ hours.</li> <li>Melt the coconut oil in a large frying pan over a medium heat. Add the greens and sauté for 3 minutes, until tender. Remove from the heat and pile onto serving plates.</li> <li>Gently shred the lamb with two forks and divide the meat among the plates. Serve.</li> </ol> <p><img width="153" height="201" src="https://oversixtydev.blob.core.windows.net/media/38712/28-by-sam-wood-cover_153x201.jpg" alt="28 By Sam Wood Cover (3)" style="float: right;"/></p> <p><em>This is an edited extract from </em>28 by Sam<em> Wood published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Food Photography: Chris Middleton / Lifestyle Photography: Rich MacDonald</em></p>

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