Tuesday, October 1, 2013

The Kitchen Series- Seven hour slow cooked lamb with anchovy and garlic

Today is another of the Kitchen Series Link ups. I've really enjoyed trying the recipes you all have been linking up with and it's inspired other dishes to be tried and tested in our home. Early Spring brought sunny warm days, meandering picnics and play outside, sudden rain showers and lots of daylight which meant ideal conditions for the produce growing in our garden. We have been harvesting root vegetables, cauliflowers the size of dinner plates, leafy greens and bowls of juicy snow peas. I've been busy making a series of chunky, baby first food meals for Little fox and taking time to plan slowfood at home. As much as l love the sunshine, I couldn't be happier for the few days of rain we have had. It's inspired us to make bone broths and warming meals with slow cooked meats and steamed garden veg. While having an adventure over the weekend {you can read all about it here} l hit the holy grail of book shop's and we picked up a new cookbook by Hugh Fearnley-Whittingstall on meats, I'm looking forward to learning new ways and tricks in cooking protein. Today I'm sharing a dish by Stephanie Alexander {you can read all about this great lady here} for seven-hour leg of lamb with anchovy and garlic. I made this during the week after l dropped Miss Three at kinder. The kind of dish you'd imagine cooking away in the oven in a French farmhouse while the kids play in the garden, the women in the kitchen while chatting and the men drink while playing cards under the shade of a big tree. The smell was incredible as it cooked, I cooked it at 110 degrees for close to eight hours as I timed it so l picked Miss Three up from kinder and the meat was ready to serve. And the great thing about the dish apart from eating it is that it's great for leftovers and I'll give you a couple of ideas about that too. 




Ingredients
 
for meat

4 anchovy fillets
1 x 2 kg leg of lamb, Frenched or I used a lamb shoulder
3 large cloves garlic, sliced
freshly ground black pepper
salt
1 tbsp of olive oil
1 x 200g piece of pork rind with 5 mm fat attached (I used two bacon rashes)
2 bouquets garnis
1 stick of celery
1 cup of veal or chicken stock
1 cup of dry white wine

for vegetables

4 potatoes
bunch of asparagus
bunch of long green beans
30g butter
milk
water





how to make the lamb
  1. Select an oval- shaped ovenproof enamelled cast-iron casserole pot or a large frying pan with a lid {I used a very large Scanpan} that will hold the meat snugly and has a tight-fitting lid {this is really important as it needs to lock in the heat}.
  2. Preheat oven to 120 degrees.
  3. Dry anchovy fillets on kitchen paper and cut each into three to four pieces depending on their size. With the tip of a sharp knife make 10 deep incisions into each side of the lamb or in the case of the shoulder over the skin side of lamb. 
  4. Insert 1 piece of the anchovy and 1 sliver of garlic into each incision. Grind pepper over the lamb and rub in a little salt. {I used a herbal salt for this}
  5. Heat oil in a heavy- based frying pan and seal lamb on all sides until a rich golden brown. 
  6. Out pork rind in selected pot fat-side down.Add bouquets garnis and lamb then pour in stock and wine. Put on lid.
  7. Stand casserole on a baking tray and put in the oven.
  8. Forget for seven hours and let it cook. {you can cook it for longer  a lower heat, I cooked it at 110 degrees for eight hours}.
  9. Take out of the oven and let rest on a hot serving dish. Pour juices into a sauce jug. Gently carve meat {it will break up with a butter knife it's that good}. Cut pork rind into small slivers so that everyone can enjoy some with their meat. Moisten meat generously with cooking juices.
How to prepare Vegetables {in the thermomix}

  1. Cut potato into small pieces and place into TM simmering bask
  2. Cut green beans and asparagus into inch size pieces and place in the Varoma tray.
  3. Fill the TM bowl with 700ml of boiled water from the jug.
  4. Place the TM steaming basket containing the pieces of potato into TM bowl
  5. Place lid on and lock the TM lid/bowl. Place the varoma including tray on top.
  6. Cook vegetables on Varoma temperature, 20 minutes speed 3
  7. Remove the varoma trays and place in a thermoserver until ready  to serve.
  8. Remove the TM simmering basket with potato, pour water out of TM bowl. 
  9. Transfer the cooked potato to the TM bowl, insert butterfly.
  10. Add butter and a dash of milk mash for 15 seconds on speed 3
  11. Serve with meat and vegetables.
Leftover ideas
I sometimes love the creativeness you can achieve by using your leftovers. I confess that we often don't have a lot leftover as it is used heavily in making baby and toddler meals for the little ones. Here are a couple of great ways to use the leftovers. Making lamb and potato hash recipe found here It's by far my favorite way to use leftover lamb or corn beef. I love the runny egg and chili hit, I probably like it more than the corn beef with mash you have on the first night. I'm in awe of this Jamie Oliver recipe for pie found here. I'm going to give it a try next time and l promise to report back. You could make Shepherds pie using the shredded lamb instead of mince recipe found here. Or if you fancy a bit of a lamb curry and a cold cider try this recipe here. You know it's also really good on warm bread with butter {have l made you hungry yet? Spiked your interest to give it a try, go on you won't be disappointed}.

For Tuesday's in the Kitchen archives {go here} and for The Kitchen Series archives {go here}. Don't forget to leave a comment and enter our Spring gardening giveaway over here. Have a great week lovelies.


Now for the Kitchen Series Link Up:
All you need to do is link up your blog post and share your recipes and we will be on our way. Thanks everyone for your recent link ups I've made some of them and they have been amazing. Become a member of the blog or shoot me an email at poppyfoxathome@gmail.com and over on Instagram @thepoppyfox linking up using hashtag #pfthekitchenseries for all your foodie inspiration. 







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