don’t play with your food

good food, good company and the lighter side of dining…
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Have a Lamb Chop this Australia Day

Australia Day is tomorrow, and it’s more than just a day off. It’s a chance to enjoy a tasty BBQ and a few cold ones with family and friends.

Assuming the BBQ is all ready and the coals are warm, why not cook up some Australian Lamb this Aussie day?

From the mouth of Sam Kekovich “You don’t need to be an overpaid pinstripe parasite from a millionares factory, to be truly happy you just need a chop and a cold one”!

Category: Australian, Lamb, Summer, The Lighter Side of Dining | Comments
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Lamb, Potato & Pea Goulash

I admit, the ingredients don’t make this one sound to exciting, but this is a really tasty goulash thanks to the combination of paprika and sour cream.

Ingredients
Bacon 100g
Onion 1
Peeled tomatoes 2 cans
Clove garlic 1
Caraway seeds 1/2 Teaspoon
Sweet Paprika 1&1/2 Tablespoo
Lamb Fillet 1kg (you can also use other types of lamb or beef)
Bay leaf 1
Vegetable stock 1 cup (250mL)
Chat Potatoes 450g
Peas 100g (can use frozen peas)
Sour Cream 3 Tablespoon

Preparation
1. Cut the bacon and onion into small peices and the lamb and potatoes into 2cm cubes.
2. Cook the bacon in a big pot with some oil and after brown add the onion and cook for another few minutes.
3. Add the lamb and cook until slightly braised (around 1 minute).
4. Add all other ingredients except for potatoes, peas & sour cream and bring to the boil.
5. Once boiling return the heat to low and simmer covered for around 40 minutes.
6. Add the potatoes and cook uncovered for 15 minutes or until tender.
7. Add the peas (frozen or not) and cook for 5 minutes
8. Stir in the sour cream and cook without boiling
9. Garnish with a little paprika and serve with rye bread.

Category: 1 Hour Wonders, Lamb, Pea, Potato, Winter | Comments