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Archive for the ‘Traditional/Australian’ Category

This is without doubt my favourite lamb marinade recipe – I’ve done it with chops, backstrap and best of all with a leg of lamb, boned and butterflied by the butcher. You take all the fat and skin off so the meat is lovely and lean and then grill it to medium-rare while having a wonderful charring on the outside of the meat. I cook this on our electric health grill at home – I can only imagine how fabulous it would be on a barbeque. The cooking times below are for a butterflied leg of lamb; you’ll need to adjust these if you’re using a different cut of meat. Whack the meat in to marinate at least 24 hours before cooking for best results.

Serves 4 (generously!)

1 – 1 1/2 kg leg of lamb, boned & butterflied

For the marinade:

1/4 cup + 2 tablespoons extra virgin olive oil

1/4 cup red wine

2 tablespoons balsamic vinegar

3 tablespoons minced fresh rosemary

2 tablespoons minced fresh thyme

1/2 tablespoon seeded mustard

1/2 tablespoon honey

1 tablespoon soy sauce

1 teaspoon Worcestershire sauce

5 garlic cloves, minced

Mix all the marinade ingredients together in a large bowl. Trim any excess fat from the lamb; then add the meat to the marinade, massaging in well with your hands. Refrigerate for at least 24 hours, turning a couple of times.

When you’re ready to cook your meat, take it out of the fridge to let it come to room temperature while you pre-heat your grill to high heat.

Grill the lamb on each side, turning once, for 15-18 minutes per side; baste it as you go with the remaining marinade.

Cover with foil and set aside to rest for 10 minutes in a warm oven before carving.

Delicious served with mashed sweet potatoes, caramelized onions and pea puree.

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I don’t have many ‘family’ recipes, by which I mean recipes passed down through at least two generations and that still taste great today. But this lovely plum pudding recipe from my equally lovely Grandma certainly fits the bill and it just isn’t Christmas without it. Growing up, I though all plum puddings tasted like this and was horrified the first time I ate a more ‘traditional’ pudding – it was just so comparatively tasteless! (Fear not, I have since had some very nice traditional puddings – my best girlfriend does a killer job with hers.) But for me this is the ultimate Christmas pudding, and reading the recipe in Grandma’s handwriting just makes it extra special as I think of her every time I make it. I’m not someone who loves making desserts but this is extremely easy and turns out perfectly every time. Serve with brandy sauce or custard and enjoy – and Merry Christmas! (more…)

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Roast chicken generally is a good thing. Roast chicken with glossy, deep red and sticky-crispy skin paired with meltingly tender meat that literally falls off the bone is love at first bite. This recipe yields just that. The first time I made it we were living in the tiniest little flat Ringwood has ever seen and using the dodgiest oven an estate agent has ever got away without replacing and it was still amazing. Now I have a swish and shiny fan forced oven and it’s even better. You can play around with the recipe times of course – the original recipe from Recipzaar  calls for a 5 hour cook and is perfect as written here, but if I am roasting potatoes etc alongside the chicken then I’ll slow roast the bird for 3-3½ hours or so on low heat and then crank up the oven for an hour to cook the veggies and to crisp up the skin a bit. Oh, and this makes the best gravy in the world. It is a spicy roast chicken so cut down the peppers and paprika if you’re being cautious. (more…)

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