Recipes for your organic meat

Every month we'll celebrate a new recipe for you to try using our wonderful organic lamb and/or beef.  We'd love you to share your own recipes with us for others to try.  Email your favourite recipe and photo to sally@colinandsallys.com.au.

Recipe of the month | December

Liver and Bacon with Onions and Gravy

Recipe by The Hairy Bikers.

 

Don’t be afraid of offal!  This dish is a classic introduction to lamb’s liver.

 

Ingredients

450g lambs’ liver, sliced and fully thawed if frozen

25g butter

2 tbsp sunflower oil

4 tbsp plain flour

1 onion, halved lengthways and sliced

125g rindless streaky bacon rashers, each cut into 4–5 pieces

1 beef stock cube

500ml oz just-boiled water

1–2 tsp tomato ketchup

salt and freshly ground black pepper

Preparation method

Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.

 

Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.

Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through.

Transfer the slices to a plate and repeat with the remaining liver.

Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.

 

Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.

 

Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.

 

Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.

 

Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.

 

Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.

 

Serve the liver and bacon with some mash and freshly cooked greens.

Recipe of the month | May

Moroccan Inspired Lamb Shoulder with a Date and Raisin Cous Cous

Dan Thomas, Executive Chef of 115 Grill & Brewhouse in Kew, Melbourne. Hi, I'm Dan Thomas, executive chef of 115 Grill & Brewhouse located in Kew Melbourne. I've been cooking for just over 10 years now and here's a dish that have been tried and tested and mastered for the restaurant, at home or to make in bulk and freeze for later. With this lamb you can do so many things with it. At the moment im using the meat, shredding it then wrapping it in brique pastry and serving with smoke yoghurt and micro coriander as a tapa. This is a personal fave of mine and have been using it for 5 or so years in different ways. But can never go past a cheeky flat bread, Moroccan lamb, labne and pickled onions as abit of a treat.

RichText.

 

Okay so here’s a list of ingredients you will need

 

Meat - 

1 Lamb shoulder – Fat removed and diced

 

Sauce – 

2 Carrots - Diced

2 Celery sticks - Diced

2 Onions - Diced

½ Cup Ras El Hanout

2 400g Tins of Tomatoes

1ltr Chicken Stock

1 Cup of Preserved Lemon (Flesh removed and finely slice the skin)

1 Cup of Kalamata Olives (roughly chopped)


Cous Cous - 

1kg pk Of Cous Cous

200g of Dates chopped up

200g Raisins

Handful of Coriander

 

Other

Yoghurt

Almonds - toasted

 

Okay from start to finish this is how to get this dish rocking. 

 

First off you need to seal off all the lamb. In a large bowl, season generously then give a coat of oil. Seal off in a hot pan until there is good colour on the lamb. Once sealed, set in a colander over a bowl to allow all the oil to run off.

In the mean time, lets start the sauce. 

In the same pan with the juices from the lamb in it sauté off the veg on a medium heat for a good 15-20 mins. We want it to be soft and coloured as that shows the natural sugars coming out of the veg meaning the flavour we are looking for.

Once the veg is there, we can add the ras el hanout ( middle east spice blend ) and slightly toast off. Once the pan is smelling amazing and looks quite dark that’s the time to add the stock. 

Reduce the stock by half then add the tomatoes, preserved lemon and olives.

Allow to simmer for about 20-25 mins then give a taste and a season.

 

Place the lamb in a oven dish then poor the sauce over the top, cover with a lid or tin foil depending on the dish then place in a pre heated over at 160 degrees for around 3 hours. At that time the meat should be falling apart and the sauce should be thickening.

 

With about 20 mins to go, now it the time to prep the cous cous. Follow the instructions on the box to cook the cous. I wont explain here as different brands have different methods and as funny as it is, different methods don’t work of different brands.

Just before you cover the cous to cook out, add the dates and raisins.

Once cooked and your breaking up with a fork, add the chopped coriander.

 

Pull the lamb out of the over and sit on the stove for 10-15 mins to allow the meat to soak up all the juice.

 

Now how I would plate this up is on a plate, Make a well with the cous cous then spoon the lamb in the middle. Then put a spoonful of labne ( hung yoghurt ) over the top and some toasted almonds to garnish.

 

Any questions? Feel free to drop me a line at

Dannthomas90@gmail.com.au

 

Recipe of the month | April

Chinese Five Spice Lamb Ribs....yummo!

Recipe sent in by Claudia, one of our wonderful Facebook tribe

RichText.

 

“I've usually made them in the oven on 180º for approximately 90mins, covered in foil for most part of the cooking and then uncovered to crisp and go sticky. On Sunday however I made the same recipe in the slow cooker and....OH MY!”  Here's the simplest, tastiest recipe you'll try:

 

Ingredients:

Lamb ribs (or beef, even works with chicken wings!)

Chinese 5 spice

Organic maple syrup

Salt and pepper to season

 

Method

Sprinkle ribs with Chinese five spice and massage into meat. Drizzle a small amount of organic maple syrup on to help massage the five spice in. Cover and marinate the meat overnight.

 

Place in slow cooker and cook on high for approximately  6 hours (adjust time and  temperature depending on your slow cooker). Transfer ribs to a baking tray and drizzle with organic maple syrup.  Place under grill for a couple of minutes until browned.

 

If you don't have a slow cooker,  bake covered for approximately 1 hour at 180º, then remove cover, drizzle with organic maple syrup and finish baking until browned and caramelised,  approx. Half hour. I've also tried the oven method with chicken wings and they work and taste a treat too!

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