Lamb shanks or chops?

Winter is trying very hard to settle into Sydney and I have fallen victim to the cool winds blowing in off the harbour, thinking I'd better start cooking heartier family meals. The boys are in full swing with their Aussie rules football (also a winter sport) which means they are all ways starving hungry after training and always wanting something more than what is on offer.

The boots were kicked off in the hall last week and the cries of 'whats for dinner mum?' started and quickly followed by....'Is that smell for us or your customers??'.

 I have been doing a few dinner parties of late, filling the house up with slow braising pork, marinated lamb shoulder and a few other yummy, intoxicating smells. I was happy to report the lamb shanks ticking away were in fact for the family and will be ready shortly. (I could of said they will be ready in 10 seconds and that still would of been a long wait for them).

 Max's routine of waiting for dinner after footy training or in general usually consists of him curling up on his favourite chair (always the rattiest one in the house) and reading a book while looking very pained that no food had entered his mouth the second he walked in the house. Alex on the other hand takes himself off into the land of make believe and drama where all thought of food goes out the window until he starts to feel a bit light headed.
Tonight's dinner was no exception. Max set the table and was quizzing me about lamb shanks and had he ever had them before? what do they look like and are they beef?? What? Beef! Lamb boy, LAMB!

While Max was giggling at his mistake I started the reminder calls to Alex "Alex, dinners just about ready.......Alex come and wash your hands.....Alex, dinner......DINNER IS READY NOW!'
When I am just about to loose it Alex strolls out dressed for dinner.........

'Smells good mum', he says '...but it's going to be a bit hard to eat, can I have a straw?'

I mean what do you say to that? 

Max is already a third of the way into his lamb shank when he starts telling me it is the best thing he has ever eaten, Alex on the other hand is staring at his plate thinking a bowl of soup would be more convenient for him in his outfit.

Starving or not Max, Nic and I licked our dishes clean and were really satisfied with our wintery lamb shanks. Alex on the other hand ate all the mash potato and beans then declared "Yeah well, I'm not really a good lamb eater- I prefer meat I can pick up on a stick, you know, like a chop or something".

Would that be a lamb chop Alex??

Donuts dusted in nutmeg sugar

One of my all time favourite pleasures in life are donuts just out of the oil and dusted in sugar and cinnamon. I love, love, love them! A few years ago I decided to spend mothers day with my mum in Tassie. It also happened to be the same weekend as Agfest (a massive Agricultural event) and dad was in the Rotary caravan making none other than sugar coated donuts- you betcha I volunteered to help!

I know how bad they are for you and I know you really don't need them, and this is why I haven't had one since then. However, when I got the latest Saveur email and saw the delectable photo of donuts I couldn't help but whip up a batch. They would have to be one of the easiest recipes I have made in a long time and they taste fantastic!!!! But don't take my word for it, click on this link and make them for yourself....your family, neighbours, whoever. I can guarantee one thing, they won't last long.

And while I'm on the subject of favourite things, I also am an avid lover of cake stands and lids (I know weird right?) anyways, this is a great find and a wonderful blog that kindly featured family of foodies as one of it's favourite blogs of the month, so if you have time, stop by and check it out.

TVSN recipes

It was a fabulous show today on TVSN and I won't be surprised if they have a sellout show again.

 I know there were a few viewers wondering where they could find recipes for the dishes cooked today, so I thought I'd better post them here for all the new Circulon Contempo buyers (and of course for everyone else!). If you didn't catch the show, I was showing how quick and easy it is to make yummy meals in a very short amount of time. Below are the recipes I cooked today. 

I didn't get a chance to pull out the pizza I made on set, however, I did make another one for my boys' dinner tonight and I have to say the baking tray would have to make the best crust I have made....a big call I know but I stand behind it! You'll find the dough recipe I used here.

Seared salmon with orange and chilli glazed bok choy

1 salmon fillet skin on

salt and pepper

1 tablespoon olive oil

juice of one orange

1/2 bunch bok choy with base cut off

Method:

• Heat pan without oil for 3-4 minutes.
• Once hot season salmon pieces, add oil to pan and place salmon in skin side down. Leave to crisp up for 4-5 minutes giving it a light push with tongs making sure the whole of the skin is searing onto the frying pan
• Once you see the colour change up the side of your salmon pieces, turn over.
• Add sugar to your frying pan and caramelize, stirring until dissolved (about a minute).
• Add juice of the orange, chilli pieces a pinch of salt and keep stirring. Once you have a syrup, add your boy choy and wilt.
• Remove salmon piece (if you have a thin piece of salmon you may need to remove before you put your bok choy in), toss your greens around in glaze then place on a serving plate with your piece of salmon and drizzle over your orange glaze.

Chicken pie

1 tablespoon olive oil

700g chicken breast, medium diced

salt and pepper

100g butter

1 onion, chopped

1 garlic glove chopped

½ cup plain flour

2.5 cups milk

1 diced red capsicum

2 sheets puff pastry, thawed

Method:

• Preheat oven to 200°C.
• Season the diced chicken with salt and pepper then sear the meat. When lightly coloured, remove from the pan and keep to the side.
• In the same pot, melt butter and then add onions and garlic and sauté for 4-5 minutes.
• Add flour and stir through to form a thick paste, cook for 1-2 minutes.
• Gradually whisk in milk, stirring continually to prevent lumps. Once all the milk is added, whisk until smooth then add chopped red capsicum. Simmer for 2-3 minutes.
• Add seared chicken pieces and simmer for about 2-3 minutes for flavours to combine.
• Remove from the heat and pour into a pie dish.
• Cut out a lid of puff pastry and place on top of your pie mixture making sure the pastry lid is slightly larger than the dish.
• Brush the pastry with egg wash, sprinkle with black pepper and place the pie on a large oven tray then pop it in the oven on the middle rack.
• Bake for 25-30 minutes then leave to cool for 5 minutes before eating, as they will be very hot.

Braised lamb chops

6 lamb chops

2 garlic cloves, smashed

1 fresh tomato, roughly diced

1 brown onion, chopped

2 lge potatoes, par boiled and diced

white wine

1/2 cup peas (frozen are perfect)

50g butter

Method:

• In a large frying pan with high sides, season your chops with salt and pepper then sear the chops.
• Once seared add garlic pieces, onion and tomato. Stir making sure everything touches the base of the pan.
• After 3-4 minutes add potatoes and about 1-2 cups of white wine (enough to just cover chops) and bring to the boil.
• When boiled sprinkle over peas and add butter. Place a lid on top, bring to the boil again then reduce the temperature to LOW and leave for 30 minutes so it is lightly simmering.
• After 30 minutes, break up the potato pieces with your tongs to thicken your sauce then serve with fresh slabs of bread.

For the raspberry pancakes I used this recipe but instead of blueberries I added frozen raspberries.

Happy Cooking 

Anzac Day Biscuits

How did you spend your Anzac day?
I had grand ideas of seeing the dawn service.....then read it was at 4.15am in Sydney, so I respectfully stayed in bed.
I was going to join friends in the park for a picnic, alas, quotes needed to be written, functions needed to be organised and food needed to be made....so I stayed in the kitchen.
The only thing I did that I wanted to do today was buy alcohol for the Footy Fundraiser I was organising on Friday night.......I know how to have a good time on a public holiday!
All was not lost, as I came in from the car I could smell the all familiar smell of baking biscuits. Nic and Alex had whipped up a batch of Anzac cookies while I was out. Now our afternoon is set- a cup of tea, warm Anzac biscuits to dip in my tea while watching the Essendon/Collingwood football game on the telly.

GO THE BOMBERS!!!!