Friday, October 23, 2009
Slow Roasted Lamb & Chicken and Borlotti Bean Stew
Happy Friday everyone! It's a good one for me because for the first weekend in ages, I don't have anywhere that I have to be or anything that I have to do. I am looking forward to spending my time tracking down some TWD ingredients which are exotic for Brisbane and to going to a Craft Fair to hopefully pick up some craft bargains (for all that craft that I do in my non-existent spare time, he, he).
To mix things up a bit, I am going to share a couple of main meals that I made recently - my true love is baked goods, but I enjoy cooking a good meal as well.
At the top of this post, I have featured in its uncooked state a leg of lamb that has been marinaded in accordance with Clotilde's recipe for Slow Roasted Shoulder of Lamb rubbed with Rosemary, Anchovy and Lemon Zest. Lamb shoulder is not within the province of my supermarket, so I made do with a leg of lamb. The little seeds you can see are mustard seeds, which I had a hard time buying - I went to three supermarkets before I found some.
I made this lamb when I had some friends over for dinner a little while ago. I have to tell you, this lamb tastes magnificent!!! My lamb marinated for a couple of days, and the flavour in the finished product (which I neglected to photograph) was devine. I served it with beans and jewelled couscous, and it was a hit. I don't like my lamb pink inside (it's an Australian thing), so I pumped up the heat for the last hour or so to ensure that the meat was lightly browned all the way through. Some of you may shudder at this, but I can assure you that it did not take away from the flavour in any way, and my guests seemed appreciative.
The next meal that I will share with you is Chicken and Borlotti Bean Stew. The recipe came under a slightly different name from p140 of the November edition of Australian Good Food. Now I know that you don't want me to bang on about calories, fat etc, as this is after all primarily a baking blog, but this meal is low in both, but still tastes good. The only change that I would have made is to season it with salt and pepper (the recipe is trying to be uber-healthy and doesn't talk about seasoning), but it is both hearty and delicious - a keeper for me.
To make this stew, you will need:
1 tablespoon olive oil
600g halved chicken thigh fillets
1 chopped onion
2 garlic cloves
2 cups (500ml) chicken stock
400g can borlotti beans, drained and rinsed
400g can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon sage
2 sprigs thyme (I used rosemary 'cause that's what I had)
400g halved baby potatoes
Heat the oil in a wok or deep fry pan, then brown the chicken in batches and set aside.
Cook the onion in the same pan until soft and translucent, then add the garlic and cook until it too is soft. Add the stock, beans, tomatoes, tomato paste, sage and thyme, and bring the stwe to the boil. Add the chicken and potatoes to the pan, reduce te heat, and simmer for 30 minutes or until the potatoes are soft. Serve with salad greens.
Have a great weekend!