Start by making your shanks, as these take the longest. You could be anal and wrap the bones intin foil to avoid colouring, but today is Sunday and I prefer to keep it rustic, with as little work as possible
Season to taste and arrange mushroom mixture on a warmed serving platter with theshanks on top. Brown them all over and add thewine, garlic, rosemary, lemon and stock cubes
For the gluten free version of thelamb curry, do make sure that the curry powder you use does not contain any flour (used as an additive in some case) or it will not meet with your gluten free dietary needs
When thelambshanks are ready, carefully move them to a platter, making sure the meat stays intact. Once theshanks are beautiful and brown, pour boiling water over the rosemary to release the flavours, then pick the leaves and chuck themintothe pan to get crispy, but don’t let them burn
Young and Hungry | delicious doesn't have to be difficult
Salwaa Smith – Cape Malay Cooking & Other Delights. For the salad. Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad
Season the oxtails with salt and pepper and arrange in a single layer intheroasting dish. Remove oxtails from theroasting dish, discard fat and place oxtails into a lidded casserole dish
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