Lamb Rogan Josh
Preparation 20 Minutes
Cook 8 hours Minutes
Serves 4
Method
- Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
- Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
- Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.
Ingredients
2 tbsp olive oil
1 onion, sliced
2 cloves garlic, crushed
2 cm piece ginger, finely grated
⅓ cup rogan josh paste
800g diced lamb
400g can crushed tomatoes
1 cup water
½ tsp garam masala
¼ cup SUNBEAM Slivered Almonds, toasted
coriander and pappadums, for serving
Recipe Collection
Asparagus with Proscuttio, Parmesan & Pine Nuts
Preheat the oven to 200 degrees C.
Place the asparagus in a single layer on a baking tray. Do not overcrowd. Drizzle with olive oil and lightly season with salt and pepper. Toss around to evenly coat.
Top the asparagus with prosciutto, Parmesan cheese, and pine nuts.
Bake for 10-15 minutes or until the prosciutto is crisp and asparagus tender.
Apple Pie with Raisins
Pre-heat oven to 200°C (180°C fan-forced).
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Peel and core apples, cutting into eighths. Tossing in a saucepan with the lemon juice as they are prepared.
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Add the raisins, sugar, butter and cinnamon stick to the apples. Simmer, stirring often for 10 minutes until sugar has dissolved and apples are just tender. Set aside to cool.
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Press one of the pastry sheets into a lightly oiled round 22 x 5cm pie dish. Trimming edges where required. Brush edges with egg wash. Sprinkle the base with almond meal. Cut the second pastry sheet into 3cm wide strips.
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Spoon cooled apple mixture into pie dish, discarding any excess liquid. Lay strips of pastry over the top of the apple mixture, to form a lattice pattern. Brush with egg wash and sprinkle with almonds and the additional sugar. Bake for 35 minutes until pastry is golden. Serve warm with cream.
Cherry Dark Choc Biscotti
Preheat oven to 180ºC (160ºC fan). Line a large oven tray with baking paper.
In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs. Whisk until pale and fluffy. Add both flours, nuts, sultanas and cherries and stir to combine.
Lightly dust a clean work surface with flour. Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log. Transfer to prepared tray, flatten the tops slightly then bake for 30 mins. Remove tray from oven and allow logs to cool for 20 mins. Reduce oven temperature to 140ºC.
Use a serrated knife to diagonally cut slices, about 5mm thick. Arrange slices back onto the lined oven tray and bake for a further 15 mins, turning the biscuits half way, until they are crisp and dry. Transfer biscuits to a wire baking rack to cool completely.
Place chocolate in a microwave safe bowl and melt according to packet instructions. Pour melted chocolate into a small cup and dip the ends of the biscotti into the melted chocolate, tapping off any excess. Sprinkle extra almonds over the chocolate to decorate.
Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.
Caramel Walnut Brioche Pudding
Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).
2. Sprinkle dried Mixed fruit and Walnuts evenly over bread.
3. Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.
4. Pour egg mix over Brioche and let soak whilst you make your caramel.
5. In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.
6. Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.
7. Enjoy
# You may like to soak Mixed Fruit in a little Brandy!
Christmas, Dinner, Entertaining, Lunch, Recipes, Savoury, Special Occasions
Preheat the oven to 180°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tbs oil. Roast for 1 1/4 hours or until just tender. Set aside to cool.
Use a spoon to remove pumpkin seeds and membrane and discard. Meanwhile, arrange the walnuts & hazelnuts on a baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chop
Heat the remaining 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms & lemon thyme.
Place the onion mixture, breadcrumbs, egg, fetta, baby spinach, currants and nuts in a large bowl and stir to combine. Season.
Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.
Lamb Mince, Sultana & Pistachio Sweet Potato Boats
Preheat oven to 200°C. Prick sweet potatoes with a fork, arrange on a rimmed oven tray, and cover pan tightly with foil. Bake 1 hour. Remove foil, brush potatoes with 2 tsp oil, and bake a further 15 – 20 minutes – or until potatoes are very soft when pierced with a sharp knife.
While the sweet potatoes roast, place a heavy-based skillet over medium heat. Add remaining 1 1/2 Tbsp oil, diced onion, and 1/2 tsp salt. Cook 5 – 7 minutes, until onions have started to soften.
Add garlic, cumin, paprika, and harissa or tomato paste, to the onion. Stir for 1 minute, then add lamb mince and break up with a spatula.
Cook a further 3 – 5 minutes, until lamb mince is golden and cooked through. Remove from heat and stir through sultanas.
Remove sweet potatoes from the oven and cool slightly. Slice in half lengthwise, and scoop out flesh, leaving a 1 cm border of potato in the skins. Return potato halves to the tray, and add sweet potato flesh to the lamb mince. Roughly mash larger pieces of potato and stir to combine with mince. Season to taste with salt and pepper.
Transfer lamb mixture to the hollowed sweet potato halves, and bake a further 10 – 15 mins, until crisp on top and warmed through.
Top stuffed sweet potatoes with a dollop of yoghurt, toasted pistachios and fresh herbs. Serve with a simple rocket salad or steamed green veg.
Tips
• Sweet potatoes can be microwaved until tender, then brushed with oil, transferred to a baking tray and roasted in a 200°C oven for a further 5 – 7 minutes to crisp skin. Continue from Step 5 above.
