Anglela Day
LAMB SHANK
Serves 6
1 litre beef stock
250ml red wine
45ml Dijon mustard
5ml salt
3ml pepper
15ml chopped fresh rosemary
20ml chopped parsley
4 garlic cloves, finely minced
30ml olive oil
6 lamb shanks
14 small pickling onions, peeled
250g mushrooms, sliced
3 stalks celery, sliced
300g baby leeks, sliced
3 carrots, diced
In a large jug, mix the stock, wine, mustard, salt, pepper, rosemary, parsley, and garlic. In a large oven-proof pot or casserole, over a medium-high heat, heat the olive oil and brown the lamb shanks on all sides. Remove from pot, and add the pickling onions, mushrooms, celery, leeks and carrots. Cook for about 5 minutes, stirring often.
Return the lamb shanks to the pot with the wine mixture and bring to a simmer.
Cover with the pot lid and roast in the oven for 2 hours, stirring twice. To peel the onions, soak in boiling water for a few minutes. Cut off root end and slip off skins.
PORK WITH RED WINE
Serves 8
2kg leg of pork
10ml olive oil
10ml sea salt
250g streaky bacon, diced
3 green apples, washed, peeled and quartered
80ml honey
3 fresh bay leaves
400ml dry red wine
250ml hot water
Preheat oven to 200°C. Trim any excess fat from underside of pork, leaving skin intact.
Use a sharp knife to score pork rind. Rub rind with oil and salt.
Place bacon and quartered apples in a large roasting pan or casserole. Add honey, bay leaves, wine and water. Give a good stir and then place the pork on top.
Roast in the oven for 30 minutes. Reduce oven temperature to 180°C and cook for a further hour, stirring the apples once or twice.
Garlic herb and roast beef
Serves 6-8
1.5kg beef roast
15ml olive oil
salt and pepper
4 cloves of garlic, quartered lengthways
25ml Dijon mustard
5ml salt
250ml chopped mixed fresh herbs (rosemary, thyme, oregano, parsley)
YORKSHIRE PUDDINGS
300ml milk
275ml flour
2ml salt
3 eggs
180ml oil
Rub the olive oil over the cut of beef, season with salt and pepper and rub again. Make small, evenly-distributed incisions in the meat and insert a sliver of garlic into each one. In a very hot pan, brown the meat on all sides.
Working on a large piece of tin foil, smear the mustard all over the meat, then roll in the chopped herbs. Wrap up in the foil and roast at 180°C for 40-45 minutes for medium. Remove and rest the meat for 20 minutes before slicing. Serve with the Yorkshire puddings.
YORKSHIRE PUDDINGS: Preheat oven to 220°C. Whisk the milk, flour, salt and eggs together until smooth. Allow to rest for at least 15 minutes. Add 15ml of oil to each hole in a 12-hole muffin pan. Place in the oven to get smoking hot. Working quickly, pour a little batter a third of the way up, into each muffin pan hole.
Return to the hot oven and bake for 15-20 minutes until golden and puffed up.
HARISSA CHICKEN
Serves 4–6
1 x 330ml can of Appletiser
1.5kg whole chicken
15ml olive oil10ml crushed garlic
50ml harissa paste
10ml fresh thyme, leaves picked
Salt and pepper to season
750g baby potatoes
Pour a third of the Appletiser into a jug, then place the open Appletiser can on a foil-lined roasting dish. Wash the chicken and pat dry. Fit the chicken over the can with the drumsticks facing down.
Let the chicken rest on the ends of the legs and the can, forming a tripod to prevent it from tipping.
Mix together the olive oil, garlic, harissa paste, thyme and seasoning. Rub this mixture all over the chicken.
Roast for about one hour. Add the baby potatoes to the roasting pan together with the remaining Appletiser and roast for 30 minutes, until tender. Remove and cover the chicken for 10 minutes before carving. To make your own harissa paste, soak 3 dried red chillies in warm water until soft.
Remove them from the water, deseed if desired, and add to a food processor with 3 cloves of garlic, 3ml salt, 30ml olive oil and 5ml each of ground coriander, cumin and caraway. Blend until smooth.
The Angela Day cooking column is published in The Star, Pretoria News, Daily News and Cape ArgusFor household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected].
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