Lamb Navarin

Ingredients

1kg boned lamb shoulder
1kg lamb rib rack
200g onion, peeled and cut in mirepoix
200g carrots, peeled and cut in mirepoix
1 bouquet garni (rosemary, thyme, bay leaf)
4 garlic cloves, peeled and crushed
4 fresh tomatoes, chopped
Chicken stock or water
1 tbsp flat leaf parsley, chopped
100ml vegetable oil
150g butter
1 tbsp flour
1 turnip, peeled and roughly chopped
1kg kipfler potatoes
250g pickling onions
Salt and pepper
250ml dry white wine
1 tsp sugar
Blanched baby carrots, turnips and green peas

Method

1. Cut the meat in pieces about 5cm cubes.

2. In a cast iron cocotte (or heavy based casserole dish with lid), heat a little oil with a knob of butter and when hot, add the lamb pieces and brown on all sides.

3. Add the onion and carrot and a little more butter, and cook for another five further minutes, stirring well.

4. Remove excess fat.

5. Add flour to the meat and vegetables and cook for a minute or two.

6.Deglaze with the white wine and reduce to evaporate the alcohol.

7.Add the tomatoes.

8.Add chicken stock or water to the level of the meat; add the bouquet garni, turnip and garlic. Season with salt and pepper

9.Cover the cocotte and let simmer for about 45 - 50 minutes.

10.Meanwhile, peel the pickling onions and brown in butter with salt and sugar, add a little chicken stock and let caramelize over low heat until cooked.

11.While the meat is cooking, peel the kipfler potatoes and blanch in water for 5 minutes, strain and keep aside.

12.Decant the meat from the cocotte, pass the sauce through a fine sieve, add the meat again to the cocotte with the strained sauce and the blanched potatoes, cover with the lid and cook for another 15 minutes.

13.Add baby vegetables, pickling onions and cover. Cook over low heat for another 15 minutes.

Malaysian Peanut Cookie

Ingredients :
300g peanuts, fried/roasted and ground until fine
200g castor sugar
250g all purpose flour
1/4 teaspoon baking powder
100gm or 200ml of canola oil (use sparingly and use only enough to bind the mixture)
1/4 teaspoon salt
handful of peanuts, fried/roasted, halved then cut into quarter when still hot.
one egg white for the glazing finishing touch

Method :
1. Preheat the oven at 200°C and lay out 2 baking sheets with greased baking paper or silicone mat.
2. Grind the roasted peanuts till fine and put them in a large mixing bowl. The oil from the ground peanut will make them stick into lumps, use fingers to break them apart.
3. Sift the flour, salt and sugar into the peanut mixture and mix them together until well combined.
4. drizzle half of the oil into the bowl, use hand and knead the mixture together.
5. Pour the rest of the oil while still kneading the mixture until all the sugar melted and you can roll the mixture up into a ball without sticking to the bowl or your fingers. Then test it with a small lump of the mixture and roll into a ball between your palms. If it doesn’t crumble, then your mixture is ready. If not, add just bit more oil until you can roll them into a ball.
6. wash, clean and dry your hands. Sit down, turn on the TV and switch to your favourite channel and ready for some ball rolling action.
7. Scoop a tablespoon of the mixture into your palm, and roll them into small balls. Place them on the baking sheets.
8. Put a little quartered peanut on top of each ball, then glaze it with the egg white. Put in the oven for 17 mins or until golden brown.

Lamb Kofta

Ingrediants :
500g organic lamb mince
1 medium brown onion, grated
Pinch allspice
Pinch ground black pepper
Pinch red pepper flakes (Biber Dövme) or chilli
2 cloves garlic, finely crushed
1 tsp salt (or to taste)
Pinch of sweet paprika
Pinch ground cumin
1 egg



Method :
1. Mix ingredients together until well combined, kneading with your hands until the mixture is smooth. With wet hands, roll between your palms into walnut sized balls, then press to flatten slightly.
2. Cook on a hot greased barbeque or chargrill pan (not flatplate) for about 1 minute each side. Serve with salad.

Vanilla Cupcakes

Ingredients :
150g unsalted butter
133g caster sugar
2 tbsp vegetable oil
1 tsp vanilla extract
Zest of 1 lemon
2 eggs
160g self raising flour
100g plain flour
200ml milk

Method :
1.Preheat the oven 180C
2.Beat the butter, vegetable oil, sugar, vanilla and lemon zest with electric mixer until pale and fluffy. Add the eggs one at the time, beating well after each addition
3.Sift the flour together. Using the wooden spoon, fold the flour and milk alternately into the creamed mixture
4.Spoon into the paper case and bake for 20-25 min or until a skewer comes out clean
5.Leave in the tray for 5 min before turning out onto the wire rack.

Potato Salmon Pikelets

Ingrediants: 3 egg
125 ml milk
2 tbsp olive oil
2 spring onion
spritz of lime juice
60 gm instant mash
40 gm plain flour
1/2 tsp baking powder
mayo sawabi,
smoked Salmon
Dill

Method:
1. Mix egg, milk, olive oil, spring onion lime juice, mash, flour and baking powder together
2. fry in tbsp batches
3. garnish with a dollop of mayo wasabi, salmon and dill

Nigella lawson crab avocado wrap

Ingrediant :
500gm crabmeat
2 tbsp mayo
1 tbs wasabi
1/4 tspb sesame oil
6 wraps
lettuce
3 avocado
lime juice
 
Method :
1. mix crabmeat, mayo, wasai, sesame oil
2. layout wrap
3. Place crab mix, 3 scoops avocado, lettuce and a spritz of lime juice
4. Wrap and cut into 3