Posts tagged - easter

Greek Style Roast Leg of Lamb

Lamb leg

Greek Style Roast Leg Of Lamb, Photo Credit www.crushmag-online.com

This recipe is done by Chef Jaco who has been with me for many years, currently looking after the Banqueting operation at the hotel. What makes this recipe great the lemon and tomato, giving the lamb that smack for more. We prefer removing the lamb from refrigerator a hour before roasting to bring to room temperature. Adding more garlic is optional and advised. This Recipe was first published as part of an Easter recipe compilation for crushmag-online

Basting Sauce
5 cloves garlic, grated
1 Tbsp rosemary, chopped
zest of 1 lemon
salt & black pepper
1 Tbsp dried oregano
juice of 4-6 lemons
250 ml olive oil
6 tomatoes, grated

Lamb
2-2.5 kg leg of lamb
5 cloves garlic, sliced into quarters
15-20 sprigs rosemary
mirepoix (1 large onion, 1 large carrot, 2 sticks celery, 1 leek cleaned and sliced)
3 tomatoes, diced
10-12 baby potatoes
250 ml water

Preheat the oven to 180 °C

While the oven is preheating make the basting sauce by combining all of the ingredients in a bowl. Set aside until ready to use.

Turn the heat down to 165 °C.

Make small incisions in the flesh of the lamb on both sides. Insert the garlic slices into the incisions.
Season the lamb leg well with salt, pepper and baste.
Place the leg of lamb on a bed of rosemary, the mirepoix and the diced tomato. Roast for 1.5 hours, turning and basting the lamb every half hour.

Scatter the baby potatoes around the lamb and pour in the water. Add a little more water if it becomes too dry.
Finish at 190 °C for about 20 minutes. If you enjoy your lamb a little extra well done, cook for an additional half hour.

When the lamb is cooked, remove from oven and allow to rest for 10-12 minutes before carving.

Photo Credit www.crushmag-online.com

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Pickled Fish

 

Pickeled Fish

Pickled Fish

Cape Malay Pickled Fish

Yield 6 portions

Ingredients

500g firm white fish finger sized strips

100g seasoned flour
3-4 eggs beaten
Oil for deep frying

Sauce

2tbsp vegetable oil
4 garlic cloves chopped
3 large onions sliced
1 tbsp grated ginger
3-4 whole dried chillies
1 cup grape or cider vinegar
½ cup water (as much as needed)
½ – 2/3 cup brown sugar (depending on sweetness required)
6-8 ea pepper corns
3 cloves
3 all spice
3 bay leaves
2 tsp cumin powder
2 tsp coriander whole crushed
2 tsp yellow mustard seeds
1 tsp turmeric
1 tbsp masala
Salt and pepper to taste
½ – 1 tsp corn flour (optional)

Method

Sauté onions for about 2 minutes add ginger, garlic add dry ingredients. Add the sugar, caramalize slightly and add vinegar with water and allow to simmer. Dissolve corn flour in a little water and add to the simmering sauce. Allow to thicken and remove from heat.

For the fish

Heat oil in a large pot. First coat the fish in seasoned flour shake excess, then coat in egg then into the hot oil. Fry till golden, remove with a slotted spoon and place on kitchen paper towel. Place fish in container and pour over warm sauce.

Allow to cool and refrigerate

Garnish with fresh coriander and serve with fresh sour dough bread

Recipe published in food and home 2011, photo taken by Neville Lockhart

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