Lamb Shanks with Bacon and Red Wine, served with Colcannon
Serves 4 Lamb Shanks Ingredients
4 lamb shanks
Salt & pepper
Olive oil for pan
8 rashers of back bacon, chopped 3 celery stalks, chopped
2 leeks, chopped
1 clove of garlic, chopped
Drop of red wine
Tin of plum tomatoes
2 Beef stock cubes (made into liquid) 1 tbsp gravy granules
Pre heat the oven to 1700c.
Season the lamb shanks, heat some oil in a large casserole pan and brown the meat on all sides. Remove from pan and set aside. Approx 7-10mins while prepping celery & leek. Add some more oil to pan and cook the bacon, celery and leek until golden, then add garlic and cook for another minute. Pour in the wine and bring to the boil – simmer for 2-3 minutes. 15mins in total for all this section.
Add tomatoes and stock and stir well. Sprinkle in gravy granules and ensure dissolved properly. Return lamb shanks to the pot, cover and roast in the oven for 11⁄2-2hours.
5 Large potatoes quartered
3 Iarge leaves from green cabbage (cut out stem & slice) Medium spring onions snipped into small pieces
Salt the water when boiling spuds. Add milk, enough to just cover & softly cook the cabbage & scallions.You can also add butter to the milk (optional).
After potatoes mashed & contents of pot mixed into potatoes, serve on plate & top with knob of butter & sprinkle of pepper.
Amarula Pannacotta with Macadamia Praline
Serves 4 – For the Sauce
2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, finely chopped
400g canned tomatoes
1 tbsp. tomato paste
1 red chilli, finely chopped
1 tsp caster sugar
Salt and freshly ground black pepper
8 large or 12 small corn or flour tortillas 220g cheddar cheese grated (keep some for the topping)
1 onion, finely chopped
1 chilli, finely sliced
350g cooked chicken, shredded
250ml sour cream
1 lime, zest only
1 bunch of chopped coriander
For the Salsa
2 avocado, diced
1 bunch of coriander, chopped 1 lime, juice and zest
Pinch of salt
To prepare the tomato sauce, heat the oil in a frying pan and sauté the onion until softened, this will take about 5 minutes and then add the garlic and cook for 1 minute. Stir in the tomatoes, tomato paste and the chilli. Add the sugar and season with salt and freshly ground black pepper.
Simmer slowly for about 15 to 18 minutes. Preheat the oven to 200°C/ fan 180°C / gas-mark 5. Brush an ovenproof dish with melted butter.
Place each tortilla, flat on a surface, sprinkle with some cheese, chopped onion, shredded chicken, chilli, 2 tbsp. of tomato sauce, a spoon of sour cream and lime zest. Retain some cheese and sauce and sour cream for the top. Roll up all the tortilla and place them seam-side down in the baking dish next to each other. Pour over the remaining tomato sauce, sour cream and sprinkle the rest of the grated cheese on top. Bake in the preheated oven for about 15 to 20 minutes until heated through and just lightly golden on top. To make the salsa, combine the avocado, coriander leaves, salt and lime juice and zest into a small serving bowl to serve with the enchiladas.