family and friends - new segment to help with feeding the whanau/flat or friends
ANZAC DAY
This is start of showing you how to cook using fresh local products and spreading them out to feed the family or a large household. As you know I am deeply involved with all things local and I feel passionately about getting everyone to eat well. With this new feature I will be creating recipes and spreading the ingredients so we can get more from them.
So let’s get cooking and what better way to start than with Anzac day. A day where we remember friends and family and take time out to remember the many heroes who fought for our freedom. I have been to Gallipoli and lived in Turkey briefly on my travels and I thought what a great way to combine the many flavours I experienced with some of the best New Zealand has to offer.
LAMB AND VEGETABLE BROTH
SLOW ROAST TURKISH SPICED LAMB WITH POTATOES AND CARROTS
ANZAC BISCUIT AND HOKEY POKEY ICE CREAM SANDWICH
LAMB AND VEGETABLE BROTH
Serves 5
Roast lamb bones (from roast lamb) and any scraps
2 bay leaves
4 sprigs fresh thyme
2 carrots, diced
1 onion, diced
½ leeks, keeping dark green for serving, sliced thinly
2 celery sticks, diced
1 cup barley or chickpeas or both
2 medium waxy potatoes, nardine, van rosa
Handful parsley, roughly chopped
Method
Place the bones into a large pot or slow cooker will work well, add the bay leaves and thyme and cover with cold water. Bring to the boil and cook for at least 1 hour or longer if possible.
Add all the vegetables except the potatoes, lower the temperature and continue to cook for about 30 minutes. Add the barley/chickpeas and potatoes and cook for a further 30 minutes or until the barley is tender.
Remove the bones and adjust the seasoning with salt and plenty of pepper.
Finish with the green of the leeks and parsley. Cook for a couple of minutes and serve.
SLOW ROAST TURKISH LAMB WITH POTATOES AND CARROTS
Roasting lamb with some warming spices adds a new twist to the more traditional ways. Don’t forget to save the bone for the soup!
Serves 5-7
Ingredients
1 leg of lamb (2.5-3kg)
2 Tbsp olive oil
2 tsp ground coriander
2 tsp ground cumin
1 cinnamon stick or 1 teaspoon ground cinnamon
1 tsp black peppercorns
1 tsp thyme leaves
2 medium onions, thickly sliced
6 garlic cloves, thinly sliced
½ cup red wine or water
½ cup water
1kg potatoes, peeled and cut in half or quarters depending on size
1 kg carrots, peeled and cut in half or large pieces
1 cup thick unsweetened natural yoghurt, with a pinch of salt
1 Tbsp tahini paste (optional)
1 lemon, juice
Method
Preheat the oven 200C
Add all the spices and thyme leaves together and grind until all spices have crushed up and mixed well together.
Rub the oil over the lamb and then massage the crushed spices all over, making sure you get into all the openings. Season well with salt and place into a heavy duty roasting dish.
Roast in the hot oven for 20 minutes or until the skin of the lamb is golden and your kitchen is smelling fragrant. Carefully remove from the oven and lower the temperature of the oven to 160C.
Place the onions, garlic, wine and water around the lamb. Cover with foil and return to the oven and roast for 1 ½ hours.
When the 1 ½ hours are up remove the lamb from the oven and add the carrots and potatoes, coat in the juices and cover again with the foil. Return to the oven and continue to cook for a further ¾ hour.
Whilst the lamb is roasting mix the yoghurt with the salt and tahini if using and place into a suitable serving dish. Drizzle with a little extra virgin olive if desired. Chill until required.
The lamb is nearly cooked at this stage. Remove the foil and cook for a further 30 minutes or until the vegetables have coloured and the sauce has reduced.
To serve.
Place the lamb onto your board for carving and remove all the delicious vegetable and put onto a suitable sized platter. Stir the juices together in the bottom of the roasting dish and season lightly if needed. Pour into a jug for serving as this is your gravy.
Slice the lamb and add to the platter.
Serve with the tahini salted yoghurt and a crispy green salad.
Enjoy!
ANZAC BISCUITS AND HOKEY POKEY ICECREAM SANDWICH
Not only is this a great Anzac biscuit recipe but it also turns into a delicious snack or pudding.
Makes 24 large or 36 small (approx.)
Ingredients
1 cup flour
2 cups rolled oats
2/3 cup white or raw sugar
2/3 cup desiccated coconut
⅓ cup golden syrup
125g unsalted butter
2 Tbsp hot water
1 tsp baking soda
Method
Preheat oven to 160°C .
In a large bowl add the flour, oats, sugar and coconut and mix to combine.
Add the golden syrup and butter into a suitable sized saucepan and melt over low heat.
Combine the hot water and baking soda, stir to combine. Add to the golden syrup and mix to combine.
Pour into the oat mixture and mix well to combine. The dough should hold together well but not be sloppy.
Line 2 baking trays with baking paper. If making large biscuits place tablespoons or dough or weigh the dough at 40g. Place onto tray and flatten slightly if you want them to be thinner and crisper. If wanting smaller biscuits weigh them at 20g and repeat above process. Allow plenty of space between the biscuits as they will spread.
Bake for 8-10 minutes or until golden brown and crisp. Allow to cool on the tray for 5 minutes before moving to wire rack. Cool completely.
TO MAKE ICECREAM SANDWICH
Pair up the biscuits so you get similar sized together.
Remove the ice cream from the freezer and using an icecream scoop place one scoop of icecream between 2 biscuits and press carefully together. If making for a party pre-scoop the icecream and flatten slightly and place onto a tray and refreeze until required.
