Posted in Blog, Casseroles, Meatless Monday, Recipes, Vegetables on 29. Jul, 2012
This recipe is vegetarian and easily vegan and gluten free but very wholesome and tasty! I used red lentil but you can use other lentil varieties such a puy they just won’t break down as much so it’s really a matter of preference. You can also use kumara or other rot vegetables for the mash [...]
Posted in Beef, Blog, Casseroles, Recipes on 07. Jun, 2012
Beef shin is a great cut to cook slowly. With lots of connective tissue, when cooked slowly it becomes very tender and tasty. It’s also quite a cheap cut. I add in the bone to my braises as the marrow is so good for you. This dish can easily be made gluten free, simply replace the [...]
Posted in Blog, Casseroles, Lamb, Recipes on 15. Mar, 2012
The first time I had Irish Stew I thought the chef didn’t know what he was doing. I was used to my Mum’s stews which were thick and dark. Thankfully I was polite and didn’t comment until I had tried it and quickly discovered it was in fact delicious! The chef was Irish and it was his [...]
Posted in Casseroles, Chicken, Recipes on 13. Jul, 2011
This is a classic French dish perfect for these cooler evenings or to celebrate Bastille day on the 14th July. If you have a keen hunter in the family you may want to try using duck instead of chicken. I have used some beautiful organic chicken pieces from Lifestyle Meats in Dinsdale, Hamilton. A Dutch [...]
Posted in Beef, Blog, Casseroles, Chicken, Light meals, Recipes on 30. Jun, 2011
With the cold weather here there is nothing better than a hearty stew. Double this recipe and turn the left overs into these delicious pies. Beef & Beer Stew 1 kg blade or cross cut steak, cut into 2cm pieces 1/4 cup flour oil 2 rashers of bacon, chopped 2 onions, chopped (or 10 shallots, peeled [...]
Posted in Blog, Casseroles, Lamb, Recipes on 16. Jul, 2010
This would have to be the crowd favourite for winter dining, a great friday recipe to try over the weekend! 4 lamb shanks (1 per person) 1 large onion diced 1 carrot diced 1 litre beef or lamb stock Bouquet garni (bay leaf, peppercorns, thyme & parsley stalks) Brown shanks in a heavy pan till [...]
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