Nor'West News: September 29, 2022

Thursday September 29 2022 11
Thursday September 29 2022 11
Meat meals for a large serving
If you are
preparing for a
large family meal
try a lamb roast
with a difference
Moroccan roast leg
of lamb
Serves 8
Ingredients
1 leg of lamb
10 fillets anchovies, cut into thin
strips (reserve anchovy oil)
1 lemon, peeled and cut into
thin strips
10 mint leaves
¼ cup liquid honey, warmed in
the microwave
2 tbsp Sumac powder
1 tbsp Moroccan seasoning
1 to taste sea salt flakes
Directions
Preheat oven to 195 deg C.
Line a roasting dish with foil
and spray heavily with oil.
Lightly cut the lamb skin in a
criss-cross pattern, turn over and
make approximately 10 incisions
in and around the bone area.
Insert two anchovies, two
lemon strips and one mint leaf in
each incision.
Turn the lamb back over, rub
in the anchovy oil and pour over
the honey.
Season with the sumac, Moroccan
spice and sea salt.
Place in the oven and roast for
15min, then drop the heat to 155
deg C and continue for about one
hour.
Remove the lamb on to a cooling
rack and rest for 20min.
Beef and Guinness stew
Prepare in advance and cook in
slow cooker
Serves 8
Ingredients
1¼ kg blade steak, diced
½ cup flour
1 to taste salt and freshly ground
pepper
2 tbsp olive oil
3 onions, roughly chopped
2 cups button mushrooms,
halved
1 tbsp fresh rosemary, chopped
440ml Guinness beer
4 cloves garlic, sliced
2 cups beef stock
3 tbsp flour
Directions
Toss beef in flour seasoned with
salt and pepper. Heat olive oil in
a large frying pan and brown beef
in batches.
Place onions in the slow cooker
and top with the beef, adding the
mushrooms and rosemary.
Pour over Guinness, garlic and
stock.
Cook for 4½ hours on high.
Mix flour to a paste with 3
tablespoons of cooled liquid from
the slow cooker.
Add this to the pan and cook
for a further 10 minutes before
serving.
Rosemary roasted beef
Serves 6
Ingredients
Moroccan
roast leg of
lamb and beef
and Guinness
stew
1.3kg roast beef, lean, eg topside
3 tbsp olive oil
8 rashers streaky bacon
2 carrots
2 parsnips
300gm pumpkin, peeled and
seeded
6 yams
6 cloves garlic
2 tsp dried rosemary
3 sprigs fresh rosemary
Directions
Preheat the oven to 200 deg C.
Lightly oil a roasting pan.
Ensure the beef is at room temperature.
Wrap the bacon rashers
around the meat to almost cover.
Peel and chop the carrots,
parsnips and pumpkin into thick
chunks. Place in the roasting pan
with the yams and garlic and
toss with a little olive oil. Season.
Sprinkle with the dried rosemary.
Place the meat on top. Top with
some fresh rosemary.
Roast for 1 hour for medium
or 1¼ hours for medium to well
done. Remove the meat and
vegetables to a serving platter.
Tent with foil. Cover with a towel.
Stand for 15min before carving.
Deglaze the roasting pan
with red wine. Use the juices to
prepare a sauce or gravy.
• More food, page 12
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