How To make Haricot Mutton (Nz)

How to make Trotters & Tripe curry/ mogodu

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How to make Trotters & Tripe curry/ mogodu

1 Kilo Lamb tripe
5 lamb Trotters
500g Goulash steak
2 Tbsp oil
2 chopped onions
3 cloves grated garlic
2 Tbsp grated ginger
6 Tsp curry powder:
2 Tsp roasted masala
2 Tsp leaf masala
2 Tsp chilli powder/ Special mix masala
1 Tsp tumetic
1 Tsp ground cumin
6 curry leaves
Salt to taste
5 potatoes
1x 420g Butterbeans
Corriander for garnish
This can be served with samp or rice

Great New Zealand Lamb Recipe Ideas - Quick Mid-Week Meal

Grilled butterflied lamb neck fillet, marinated with herbs and garlic. Served with baby potatoes, green beans, and tomato and mint salad.

New Zealand Lamb are committed to bringing you tasty and imaginative meal ideas and now it couldn't be easier with Peter Gordon's webcasts, bringing you a step by step guide to cooking delicious lamb recipes.

Ropa Vieja: Cuban Shredded Beef

Thought I'd shake things up a bit and fire up some Caribbean flavors today. Ropa Vieja literally means Old Clothes, alluding to the shredded beef resembling old, tattered clothes. This turned out better than I imagined! Great over rice or serve on a sandwich. It's often served with beans and some fried plantains.

Ingredients:
2 to 3 pound beef chuck roast
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 15 oz can tomato sauce
2 Tablespoons tomato paste
1 7 oz can of green chilis (or jalapenos for more heat)
1 Tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons salt
2 Tablespoons cider vinegar
1/2 teaspoon dried red pepper flakes (optional)
1/2 teaspoon black pepper
1 Tablespoon olive oil

Directions:
1. Heat olive oil in a skillet. Put 1/2 teaspoon of salt on the roast and then brown in the skillet until deeply browned (about 4-5 minutes per side).
2. In a crockpot, add all the other ingredients and stir until combined.
3. Transfer meat to crockpot and nestle into the sauce. Spoon some of the sauce over the meat as well. It's okay if the sauce doesn't cover the top of the meat.
4. Cook on low heat for 6-8 hours (or high for 3-4). Consider flipping the meat over at the halfway point, but that's not a requirement.
5. When ready, shred the meat and mix thoroughly with the sauce.

Enjoy! I sure did!

Better than a takeaway Burger | Save with Jamie

We've raided the archives and found this recipe for the king of all burgers. It's tasty, cheaper thаn any takeaway and it's super quick to make. What are you waiting for give this a go!

The series 'Save With Jamie' originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com

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Rack of Venison with Potato Kromeskies

When you really need to impress your guests, be they your boss or your mother-in-law, nothing has the wow-factor like a frenched rack of farmed venison. Cooked whole, served and carved at the table, your friends will be talking about it for weeks.

7-hour slow cooked lamb shoulder that will MELT in your mouth

This is the perfect recipe to start cooking mid-morning then carry on with your day and have a delicious meal ready for the evening.


Recipe

Ingredients

- 1.2kg lamb shoulder, bone in
- 1 carrot
- 1 brown onion
- 150ml balsamic vinegar (for lamb recipe)
- 1L reduced salt chicken stock
- 1 small bunch thyme (for lamb recipe)
- 1 tbsp corn flour
- Salt and pepper to taste
- 6 banana shallots
- 20ml olive oil
- 40g butter
- 50ml balsamic vinegar (for shallot recipe)
- 3 sprigs thyme (for shallot recipe)

Method

1. Start by seasoning your lamb with salt. Add oil to a heavy-base pan on a medium heat and place your lamb in. Seal your lamb on all sides until it has a good colour. This should take 15-20 minutes.
2. Once the lamb has good colour all over, remove it from the pan and set aside.
3. Dice your carrot and cut your onion into quarters. Then add them to the same pan and get some good caramelisation going.
4. Deglaze the pan with the balsamic vinegar. Then, pour everything in your pan into a cooking vessel of choice, add your lamb on top and your chicken stock. *note I used the domestic slow cooker set to low (these slow cookers normally run at about 80 degrees on low) but you can also just use a Dutch oven in the oven with your oven set to 80 degrees.
5. While the lamb is cooking, peel your banana shallots (being careful to leave the end on so they don't fall apart) and cut them in half (lengthways) and season them with salt. Pop them in a frypan with some oil over medium heat until you get some nice colour on the shallots. Add the butter to the pan. Once the butter is melted deglaze with the balsamic vinegar and add the thyme.
6. Cook the shallots in the oven at 180° for 15-20 minutes or until just soft.
7. After seven hours, remove the lamb from the braising liquid and pass the braising liquid through a fine mesh sieve into a pot. Reduce this liquid until the seasoning is correct. Add a small amount of water to you cornflour to make a slurry and add this to your reduced liquid.
8. To serve the lamb, pour the sauce over the top and place your shallots in the serving dish. Serve family style with a side of mash potato and some sautéed green beans.