Cook With Jamie: Baked Lamb Shanks

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I’ve decided I don’t really know much about cooking. I read a lot about food and I “know” some stuff but do I REALLY know stuff?

I’ve worked in hospitality, in restaurants and cafes. So I have experience there.

And I have a passion. A passion to learn and create and experience food as all it can be.

 

But if you asked me what the perfect temperature is to cook an egg at for it to be perfectly soft boiled, I’d tell you that I don’t know and there are a lot of variables to take into account and a lot of different opinions on how to get the perfect soft boiled egg. Also I don’t really eat eggs that often. I could tell you a couple of opinions which I’ve read which then you can trial yourself and see what works best for you though.

And if you asked me a question regarding the best way to cook a steak, or the best potatoes to roast I would give the most accurate answer I know. But that doesn’t necessarily mean I’m correct. Doesn’t really mean I’m wrong either.

I guess what I’m trying to say is I have opinions and experiences with food and although I think that this way or that way might make the PERFECT such and such, I also believe that there is more then one way to make something perfect.

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To the point though! These lamb shanks areĀ perfect. Once again I’m blown away by a Jamie Oliver recipe. This one was really easy so any Tom, Dick or Harry could whip it up.

More importantly, it’s easy to tell when it’s done. When the meat is falling off – devour it!

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You can find this recipe from Jamie Oliver’s Cook with Jamie book, or on his website here

I love any recipe that you can chuck in the oven and forget about until the timer goes off. Looking at the sky today, it seems like a very good day for lamb shanks! Mmmmm…warm….falling off the bone and melt in your mouth lamb shanks!

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Roasted Fennel and Beetroot Salad

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So I’ve been experimenting with fennel lately. Up until a few weeks ago fennel was completely unknown to me.

I’m not a fan of licquorice, at all. Fennel is known to smell the same way as licquorice, but believe me the taste couldn’t be further from alike.

 

Such a simple dish to throw together, so fresh and comforting on a winter’s night. The vegetables take on a beautiful creaminess from the addition of butter when roasting but is still nice and light for a side dish to a meal.

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Gong Bao Chicken

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“It’s sweet, hot and nutty – just like you!”

Ah yes, that’s my other half’s description of the Gong Bao Chicken we had for dinner – a remarkable resemblance to myself apparently! But there’s nothing wrong with being just a tad nutty!

The recipe was out of Adam Liaw’s Two Asian Kitchens – although I tweaked it to my own tastes so its not quite authentic Gong Bao Chicken. I definitely did not use the amount of chilli the recipe called for, I’m a bit of a wimp when it comes to hot foods! And to be honest, I didn’t do the cooking part. I prepared everything and gave instructions to my OH, but stir frying is really his specialty.

I blame my lack of coordination, balance and well…I’m not sure. I work well in the kitchen, fast and efficient as I like to call it, but when it comes to dishes that require you to stand over it and keep it moving constantly I guess I get bored! I’m always running around doing a million things at once so standing there doing one thing just seems a bit non-productive.

Photos from Two Asian Kitchens

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Pork Gyoza

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Anyone who knows me, knows that I'm not a patient person. I rush at practically everything I do and I'm a perfectionist. Sometimes I even annoy myself with my strange need to have everything organised and done in the smallest amount of time possible.

These Gyoza, I managed to prepare in my lunch break. I ducked home quickly from work and mixed up the filling then prepared each gyoza ready to chuck in the pan when I got home after work.
Took me about 30-45mins to prepare. I feel like I should be listening to some motivational music while I work away, like Grease Lightening or something.

I love anything that doesn't require a lot of ingredients. When there are too many ingredients I usually forget to buy one and then the whole dish takes a different direction.
But these pork gyoza consist of justĀ 4 ingredients.

Pork Gyoza:

Ingredients:
1x pack of merino gow gee pastry (there's about 30 in each pack).
500g x pork mince
40g fresh minced ginger or ground ginger
1 cup x finely diced cabbage

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