THE FUNNY THINGS YOU SEE ON DOGGETT ST...SAWTELL CHILLI FESTIVAL...MASTERCHEF AARON HARVIE....AXEL VERVOORDT...FUN AT PANIYIRI....MORE FOOD THAT ROCKS!...CHILLI MARTINIS AND MUCH MORE!!...HAPPY FRIDAY FOLKS!

OUR WEEK THAT WAS....

We are finally settling into our new premises and enjoying the community of this great street that is Doggett!

59 Doggett Street.  Newstead.  Qld.  4006

www.charcoalinteriors.com.au

This week, a group of mad West Australian guys and girls on their way to Australia Zoo for the day had a little bingle in their hire van.  They turned up at P.J's Smash Repair across the road from our showroom in full animal costume!  After a bit of a paint touch up they were back on their way, but boy did they bring smiles to a lot of faces that morning....

SAWTELL CHILLI FESTIVAL

Thank you this week, to Angela Parker from the Sawtell Chilli Festival for contacting us....also big fans of chef extraordinaire Aaron Harvie.  She is lucky enough to be working with Aaron at the festival, being held on Saturday 2nd July in First Avenue Sawtell.  Festivities start at 9am right through to 4pm with street stalls featuring all kinds of Chilli goodies!  

There will also be live entertainment, sensational food and a cooking demonstration by none other than Masterchef contestant Aaron Harvie (word has it he will be cooking up his 'War Pigs' recipe...see our blog from last week for more), who besides being talented and creative is one very cool guy.  

With free rides also for the kids and all for a Gold Coin Donation, who could ask for better value, and a fabulous way to spend the day.

But wait...theres more!  

 Celebrate the end of the festival with the festival after party at the Sawtell RSL $15 presale $20 door. 

A cool day warming up at the Chilli Festival!...sounds perfect.

For more information, visit the event website

http://www.sawtellchillifestival.com.au/ 

THIS WEEK...WE ARE LOVING...

AXEL VERVOORDT

Regarded as one of the most original and adventurous collectors, dealers and designers of our time, Axel Vervoordt rightly considers himself an eclectic collector and dealer, who treasures the timeless and disdains the trendy....hey!..no wonder the girls have all his books!  Axel would have to be one of Colette and Cathies greatest inspirations.  Vervoordt’s taste spans centuries, continents and economic strata, and his profound knowledge of this history of fine and applied arts has led him to create spaces in which his juxtaposition of objects from vastly different eras and cultures makes a strong and impressive statement on present and future interior taste. More on Axel in the coming weeks...he has a castle you know....

Axel Vervoordt the man

Axel Vervoordt, the creator of magnificent, inspirational spaces.....

PANIYIRI GREEK FESTIVAL

Last week we mentioned that we were heading to the Paniyiri Greek Festival.  Fortunately the rain on the Saturday abated long enough for us to be able to down considerable amounts of Saganaki, Spanikopita, Honey Puffs and Char-Grilled baby Octopus, and wash it down with a Mythos or two.

Paniyiri is a fabulous day out for the family, with dancing, food and a huge Ekka-Style showground.  There is something for everyone and its well worth heading there next year...see you there!  

'Pete the Greek' enjoying a Mythos beer at Paniyiri in Brisbane 2011

Thanks once again to Aaron Harvie for sharing yet another recipe with us this week.  Created for the Sawtell Chilli Festival, this particular dish 'Duck On A Hot Tin Roof' ticks all the boxes.  Aaron says..' I came up with recipe when I was at BBQ King in Chinatown… I love the idea of combining for cultures, cooking methods and taste… this dish is my idea of a Mexican ode to Peking Duck…

It was created for the 2011 Chilli Festival on the NSW North Coast… I hope you enjoy'…

DUCK ON A HOT TIN ROOF

 Shredded Roast Duck Rubbed with Molasses, Stout and Ancho Chilli served on a Buttermilk Crepe with Habanero infused Plum Sauce and a Coriander and Cucumber Salsa.

Ingredients

For the Duck

1 x 2.5 kg Duck

1 lemon

3 tbsp Molasses

3 tbsp dark soy sauce

150 ml Dark Beer or Stout

1 cinnamon stick

2 tbsp Ancho Chili Powder

Salt

For the Crepe

¾ cup of all-purpose flour

1 tbsp of melted butter

1¼ cups of buttermilk

2 tbsp of sugar

2 eggs

¼ tsp of salt

For the Habanero infused Plum Sauce

1 Dried Habanero Chilies

1 cinnamon quill

4 each cloves and coriander seeds

2 star anise

150 ml cider vinegar

500g red plums, halved, stones removed

1 eschalot chopped

100 ml port

Juice each of 1/2 lemon, lime and orange

1/4 tsp five-spice powder

1/4 firmly packed cup (50g) brown sugar

For the Coriander and Cucumber Salsa

1 Cucumber Seeds Removed Diced

2 tbsp Coriander finely chopped

2 tbsp Rice Wine Vinegar

Drizzle of Canola Oil

Salt

Garnish

Micro Greens

Method

For the Duck

1-    To make the marinade, cut the lemon into 1/4 cm slices and place in a medium saucepan with 1.2 liters of water and the rest of the ingredients. Bring to the boil.

2-    Reduce heat to low and simmer for about 20 minutes until flavors are infused.

3-    Wash duck inside and out, then pat dry with paper towel. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, windy place for 6 hours until thoroughly dry.

4-    Place duck breast side up on a greased rack in oven preheated to 180 degrees. Set a pan filled with 5 cm of water in bottom of oven. Roast 30 minutes. Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more. Rest.

5-    Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass and reserve the skin. 

For the Crepe 

1-    Combine all ingredients into a blender and mix until well-blended

2-    Refrigerate the batter for at least 30 minutes.

3-    For the Habanero infused Plum Sauce

4-    Heat Griddle pan add Habanero Chillies. Roast Chilli till fragrant then remove.

5-    Place Habanero Chillies into bowl, cover with boiling water and submerge for 20 minutes. Use a tin of something to keep them under the water. After they have soaked remove Habanero from water, de-seed and de-stem.

6-    Place the cinnamon, cloves, coriander and star anise in a muslin bag and secure with string.

7-    Place remaining ingredients, except the sugar, in a large saucepan. Add the bag of spices, bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally.

8-    Stir the sugar into the plum mixture and cook for a further 45 minutes, stirring occasionally to prevent catching, until reduced and thickened.

9-    Cool, discard spices, then blend in batches until smooth, sieve and reserve.

For the Coriander and Cucumber Salsa.

1-    De seed Cucumber and dice. Finely chop coriander.

2-    In a bowl add cucumber, coriander, salt, rice wine vinegar and drizzle with oil. Mix well.

To Finish

1-    Spray Crepe Pan with Canola oil and place of medium heat. Add Crepe mixture to middle of the pan and swirl to coat evenly. Cook approx 45 sec to minute on first side, flip and cook for additional 20 sec. Reserve

2-    Place crepe on plate and add Habanero Plum sauce. Top with duck meat and skin.

3-    Place Coriander and Cucumber Salsa over the top and garnish with micro greens.

Recipe for this dish and much more can be found on Aaron's 'Food That Rocks' website:

http://foodthatrocks.tumblr.com/

___________________________________________________________________________

WELCOME TO....COCKTAIL FRIDAY! 

(OUR OTHER HAPPY PLACE)

Now, now...before you say anything, this is a cocktail not to be knocked before trying.  We decided to keep with the Chilli theme and after being inspired by Aaron's dish, I dug out this recipe for Chilli Martini, because we are quite partial to the Martini.  It always sounds like an elephant in a bottleshop when we get out the stash to create cocktail havoc every week!  I had to dig around for a few ingredients, but it was all worth it.  This is a fabulous cocktail to bring out on a cold winters night...enjoy with friends and be sure to wash your hands really...REALLY well before touching anything or anybody afterwards because after a few of these, things can get a tad messy!   The Chilli Martini drinking rules go a bit like this: To be shared with friends, outside by the brazier fire with a big jacket and scarf and some chill out blues (I am thinking Miles Davis perhaps??) to create even more of a relaxing ambience....hmmmmm if I close my eyes I am there right now :-)

Til next week!  Cheers from the Charcoal Team....

Chilli Martini Cocktail Recipe

**Warning- start with a little bit of chilli first because each chilli’s level of spiciness varies. Continue to add more chilies to your liking.

Ingredients:

1 chili, serrano or Thai ( or more to your heat preference)
1.5 oz vodka
2 oz peach or nectarine juice
1/2 oz simple syrup

1. Clean the chilies and remove the seeds. Muddle the chilies with simply syrup and Vodka.

2. Drain liquid in shaker and then add fruit juice.

3. Shake well with ice.

4. Serve in martini glass. Garnish with chili on rim. For a sweeter treat, sugar the rim .

'In the hopes of reaching the moon men fail to see the flowers that blossom at their feet.'
Albert Schweitzer

www.charcoalinteriors.com.au

THE LIFE AND TIMES OF A GREAT AUSTRALIAN FLORENCE BROADHURST....MORE AARON HARVIE FOOD THAT ROCKS!...LET THEM EAT ROULADE!...BRIAN THE BOUNCER...THE QUEENS FAVOURITE TIPPLE...PANIYIRI & MORE!...HAPPY FRIDAY...

 UNFOLDING FLORENCE

  Florence Broadhurst lived many lives, as a singer, comedian, painter, businesswoman and designer, before her violent death at age 76.  But what endures is her design and print work on wallpapers, drapery, fabrics and screens.  Indeed, her work has ever been more in demand, mainly because of its timeless quality.

Florence broadhurst was a world-renowned wallpaper and
textile designer. she combined hints of the orient with europe’s
1930s-style modernism. her patterns, with shiny surface and
sophisticated, very vibrant motifs are extremely elegant.
She fused english floral patterns with splashes and swirls,
bamboo and willow, kangaroos and peacocks... 

Now, almost 20 years later, the opulent patterns are
the subject of growing international interest.
a carefully restored archive (by david and helen lennie,
You can see her designs everywhere,
from fashion designers marc jacob’s clothing to
stella mc cartney’s collections and Akira Isogawas creations.

Florence maud broadhurst
was born in 1899 in australia.
as a singer, at age of 17 she changed her name to
‘miss bobbie broadhurst’ and toured with opera singer
dame nellie melba and ballet dancer robert helpmann.
followed by a dancing troupe called ‘the smart set diggers’
and then ‘the globe trotters’. by the early ‘20s, she was
performing in south-east asia, india, and china.

in 1926 she founded an accademy of art, the
‘broadhurst academy’ in shanghai.

Florence pictured with unidentified dancer in Shanghai 1926

Seven years later, in 1933, her life changed when she
moved to london. she got married and acquired a
dress shop on bond street.
her name changed again, into ’madame pellier’
(it was also the name of the shop).
Florence broadhurst stayed in england until 1949, when she
moved with her (then second) husband back to australia.
still untrained as an artist, she began to paint landscapes
and portraits (whilst raising her son, robert).

At the age of 60, in 1959, florence broadhurst founded the
company for which she became famous :
australian (handprinted) wallpapers, later known as
‘florence broadhurst wallpapers’.
She sourced special papers from america and norway,
and had cedarwood frames, made in switzerland.
  Florence used vivid colours, printed onto metallic textures,
made her paper stain-resistant and longer lasting.
From 1966, florence and her staff (in her roylston st
studio in paddington) produced over 800 designs and
6000 printed samples.

Her life was also colourful.

Florence designed herself in a sequence of
metamorphoses that were so successful, she seemed to eliminate
all traces of her former lives and in her artistic evolution it is
difficult to separate fact from fiction:
the beauty of her designs,
the horror of her death and
the secrecy of her life.
Broadhurst worked until she died dramatically, and mysteriously
in 1977 - bashed to death...her murder remains unsolved, but speculation is that she was a victim of serial killer John Wayne Glover.  The truth went with Glover after he ended his own life in prison.  It is believed that Glover was known to Broadhurst and that they shared a cup of tea together at her home on the day of the killing.

But, with all of that said, it is her huge stamp on the design scene before, now and forever more that will be her legacy.

GUARDING THE GOODS!

Here's Brian our resident pooch, keeping our Stone Warrior company in the front yard.  Guarding the showroom for us and also looking out for Dan (panel beater from across the road) who drops past every day without fail to tempt him with a fish cake....aaaahhh...its a dogs life!

We are loving.....

 'Hipstamatic Eiffel Tower'  This pic almost looks like its been shot with a stiletto shoe in the foreground....love it!...oh...and I wanna..wanna be there!

 Thank you this week to our fave Master Chef ever...Mr Aaron Harvie.  Aaron has been busy with so many projects, including the latest Pizza Hut ads.  He is such a great guy and very generously allows us to share his recipes and pics on the blog.  His Food that Rocks website is always full of food inspiration.  

 This weeks culinary offerings are exceptional and we wanted to share this particular recipe idea with you.  

Thank you Aaron for your generosity of heart, and always inspiring us to cook something other than toasted cheese sandwiches.....

WAR PIGS

"Just finished another dish, will be part of the Chilli Festival I am appearing at in July, I call it War Pigs…. Roulade of Pork stuffed with Pistachio, Sourdough and Fetta served with a Chipotle and Bourbon Sauce, Beetroot Puree, Apple Jelly, Fennel Fronds and a brunoise of Pork Crackling."......Aaron Harvie

http://foodthatrocks.tumblr.com/

You know I always had a fear of the Roulade.  Any recipe pic that looks really neat and pretty I shy away from...show me a good casserole or stew recipe any day!...so hard to botch up...but the roulade well its got a name thats hard to spell too...there's another excuse.  But, I was completely inspired by Aarons creation (he is cooking this up at the Chilli Festival in July so stay tuned for the recipe details) and thought why not attempt the roulade.  I did...and it turned out pretty darned tasty and a little bit like the picture too.  Just a little bit.

SALMON ROULADE WITH CRAB SAUCE

Ingredients (serves 6)

• 6 (about 120g each) skinless salmon fillets, pin-boned
• 3 tbs (1/4 cup) plain flour, plus 2 tsp extra for sauce
• 1 tbs sweet paprika
• 1 tbs dried thyme
• 2 tbs extra virgin olive oil
• 2 cups grape tomatoes, halved
• 1/2 tsp cayenne pepper
• 150ml dry white wine
• 1 cup (250ml) thick cream
• 250g fresh crabmeat
• 2 tbs basil leaves, finely sliced, plus extra leaves to garnish

Method

1. To make the roulades, cut each fillet through the centre horizontally, nearly cutting through to the end, but stopping short so you have one long strip of fish.
2. Starting at one end, roll each fillet into a neat round, then secure with a toothpick.
3. Wrap each one tightly in plastic wrap and chill for at least 1 hour to firm up.
4. Preheat oven to 160°C.
5. Combine the flour, paprika, thyme, 1 tablespoon ground black pepper and 1 teaspoon salt in a bowl. Dip both flat sides of the roulades in the mixture. Heat half the oil in a non-stick frypan over high heat and when hot, sear the salmon on one fl at side for about 1 minute or until a crust forms. Turn and repeat on the other fl at side, then place on a tray in the oven for 5 minutes until just cooked.
6. Meanwhile, wipe frypan clean, heat remaining oil and add tomatoes. Cook over medium-low heat, stirring, for 2-3 minutes until tomatoes start to soften, then stir the 2 teaspoons of extra flour and the cayenne into tomato juices. Add wine, cook for 1 minute, then add cream and cook, stirring, for 5 minutes or until thickened. Stir in the crab to warm through, add sliced basil, then season.
7. Place a little of the sauce on each plate, top with a salmon roulade and drizzle with extra crab sauce. Garnish with fresh basil leaves (and mustard cress, if desired). Serve with boiled chat potatoes tossed in butter and a green salad.

 ........................................

'When life gives you lemons....ask also for Tequila and Salt'....

The Queens drink...The 'Tequila Slammer'

Ah, she may well have turned down a nice glass of warm, dark guinness on her recent trip to Ireland because she knew in the back of her mind that she was going to be throwing down a slammer or two back at the palatial digs later in the day.

 Hmmm....the look on her face is really speaking volumes about her disdain for the 'Black Magic'...hubby looks a bit keen though...or perhaps he has already a few already??

Description

A delicious Recipe for Tequila Slammer, with tequila, salt and lemons. Also lists similar drink Recipes.

Ingredients
tequila
salt
lemons

Method
Lick the back of your hand, put salt on the (now) sticky back of your hand, lick the salt, down a large dose of straight tequila and then bite into the lemon.

Serve : Shot Glass

The Tequila Slammer is to be had whilst kicking along on the back steps of the house...sun setting and the cool autumn night air sneaking up on you.  One of these will completely render you relaxed and ready to take on the evening...which in my case will be lying on the lounge with top button undone after Pete the Greeks Lamb Pie spectacular that he is busy cooking up as I type!

Dont Forget Paniyiri Festival is on this weekend in Brisbane.  We go just for the food and nothing else...oh..and the ladies selling the food.  They are just so friendly and welcoming and so very, very proud of their food.

Yassou!!

Wishing everyone a great weekend!  We look forward to catching up again next week.  Until then have fun...keep smiling and be grateful for all you have....

 

TUESDAY BLOG IS UP!...SORRY FOR THE DELAY FOLKS!...CATHS WESTERN SOJOURN...HOW DOES OUR GARDEN GROW?...MINT TEA ANYONE??...HANDY HERBS, PLUS A GREAT ROSEMARY MARTINI RECIPE FOR YOU....ENJOY.

Due to technical difficulties with the blog site, we could not create a blog as scheduled for Friday.  Apologies to those who were waiting with bated breath for the latest installment.  Enjoy the blog, and stay tuned for another chapter this coming Friday.

CATHS WESTERN SOJOURN

Cath''s back from her little break in Broome where she spent some relaxing days on Cable Beach...a well deserved break after what has been a very busy few weeks with moving premises.

Cable Beach

A rare pic of Cath relaxing!.....at Pinctada resort Cable Beach.

'Fatimas Fingers'...just one of the delicious menu selections at Pinctada Restaurant 'Nyx'.

 And who do you think that this is at the end of the Camel Train??

 Why Cath of course! (pictured here with Brissie friend Lee and camel friend 'Kadesh')  She tells us that the camels were like docile sooky puppies...which is completely different from my camel experience in the Gold Coast hinterland a few years back...another story for another day....(that's if I have processed it thoroughly in my therapy session by then).....

HOW DOES OUR GARDEN GROW....

Well, there's no silver bells or cockleshells...but perhaps a pretty maid to be seen!  We finally had the chance last week to get stuck into the outside of the building at number 59 Doggett st, after all the energy thats been expended with setting up the inside, it was refreshing to get out into the gorgeous sunny Autumn days and potter around.

It's great to finally have an allocated area for our outdoor pots, urns, statues, doors and accessories....watch this space as we establish this space further.

We are making great use of our 'Lipa' urns, and have been  busy planting a large herb garden feature.  The medium Lipa urns are big enough to plant an assortment of herbs that you would easily use on a daily basis in cooking, or making your own herbal teas etc...  So far, we have Thai Basil (which is very hardy and doesn't go to seed as quickly as traditional basil)...Rosemary (the perfect accompaniment to all those roasts we will be having in the cooler months ahead)...Mint (so easily can be seeped in hot water for a fabulous tea...or add copious amounts of sugar to it for tea the Morroccan way...see recipe below)....Parsley (In Middle Eastern cuisine, parsley is the one of the main ingredients in dishes such as tabbouleh, a salad using bulgur, mint, parsley and vegetables.  Parsley can also be chopped and frozen successfully)....Traditional purple basil (can be used in the same way as green basil, but looks fantastic as a garnish too)...and of the course, the ever reliable Oregano...(that we use in all our Italian dishes, perfect chopped up and used on pizza base, and dried its is a great accompaniment to Greek salad).  Pop in to the showroom for a few sprigs of fresh herbs!....or you can purchase the whole Lipa urn plus the herbs.

LOOKS WE LOVE

Create a sense of calm and balance with Chivasso's Serenity fabrics and wallcoverings. Their focus on neutral colours, natural fibres and woven textures lend a relaxed but contemporary feel to any interior.

Left: Arabesque           Right: Soraya 

Ivy Linen Sheer

Contact us for more information on this exceptional product.

A LITTLE BIT ABOUT MINT 

Mint is one of the herbs that has it all.  It grows like a weed, is perfectly safe for use, and is an excellent remedy for reducing symptoms related to digestion.  And it tastes good going down!  They don't serve after-dinner mints virtually everywhere you go for nothing.  It is well known for its properties related to indigestion, stomach cramps, menstrual cramps, flatulence, upset stomach, nausea, vomiting, and colic in children.

MOROCCAN MINT TEA RECIPE

Moroccan-style mint tea is now commonly served all through the West Arab World (North Africa). It is served not only at mealtimes but all through the day, and it is especially a drink of hospitality, commonly served whenever there are guests. Unlike Moroccan food, cooked by women, this tea is traditionally a man's affair: prepared by the head of the family. It is served to guests, and it is impolite to refuse it.  I saw this recipe recently on Poh's Kitchen, and waited patiently for my mint at home to grow to sufficient quantities to give it a go.  This recipe is quick and easy and super fresh!  

RECIPE

Tools You Will Need:

1 tbsp
1 tsp
1 cup
Tea pot 

INGREDIENTS

 

  3/4 cup fresh mint leaves. washed
5 tsp sugar
2½ cups boiled water  

DIRECTIONS

 

1. Add mint leaves and sugar to the teapot.

2. Pour the boiled water into the teapot and allow the tea to steep for 4 
minutes.

3. Serve the mint tea in small glass cups. For dramatic effect we recommend you pour this the traditional way from a height as pictured below.  This helps to aerate the tea and enhance the flavours as well as looking rather professional!

Tip: You can reduce the amount of sugar to 3-4 tsp and also add a couple of green tea bags into the pot.  This recipe is perfect for those times when you have an abundance of mint in the garden.

COCKTAIL FRIDAY...WELL TECHNICALLY ITS COCKTAIL TUESDAY!

ROSEMARY MARTINI

Pete the Greek loves a good Martini.  I recall buying him a very nice set of martini glasses along with a very expensive bottle of quality vodka for Christmas a couple of years ago, only to have our teenage sons secretly imbibe in the back room....an interesting Christmas that one...and a story that will be relayed along with the camel tale one day when the therapy is finished.  

I particularly like this recipe for the Rosemary Martini because we have an abundance of Rosemary in the home garden and that of the showroom.  The stalks are used as a skewer for the olives, creating an interesting visual along with a permeance of herb and olive flavour throughout.

Ingredients

• 2 ounces gin
• 2 teaspoons dry vermouth
• 1 rosemary sprig
• Pitted olives

Directions

1. To make, shake 2 ounces gin and 2 teaspoons dry vermouth with crushed ice; strain into a stemmed glass. Strip leaves from bottom 2 inches of a rosemary sprig, skewer through pitted olives, and add to the drink.
   
   
   Wishing everyone a terrific week.  For those who live in Brisbane, enjoy these gorgeous clear skies we are experiencing lately.  Be sure to pop into the new showroom if you havent experienced our new look since we moved.  We would love to see you, and Brian too!
   

WHILE CATHS AWAY....MOTHERS DAY TREATS AT CHARCOAL...PERFECT MOTHERS DAY DINNER IDEAS AND A COCKTAIL THAT WILL HAVE HER FORGETTING HOW SLACK YOU WERE THIS YEAR WITH YOUR GIFT GIVING!..EVERYONES A WINNER!! HAPPY FRIDAY ALL....xxx

WHILE CATHS AWAY.....

Caths on holiday in Broome for a few days, and besides missing her a lot, its been a great time to get stuck into the front garden area of the showroom.

Jen's been busy planting herbs and greenery here and there.  We look forward to sharing the new look with you next week.

Drawing inspiration from acclaimed Australian Landscaper and Designer Paul Bangay...

MOTHERS DAY TREATS

Pop into Charcoal over the next couple of days for some great Mothers Day gift ideas.  Give her the gift of art or spoil her with a gorgeous Antique Wooden Horse, Lanterns perfect for outdoors, rustic village stools or perhaps one of our just arrived in stock Antique 'Ermeneck Urns'.

Apologies for the lack of content this Friday, but boy its been such a busy day.....but we couldnt let the week go by without imparting our latest food and bevvy 'finds'.  We always try to come up with a culinary delight that is easy and satisfying, and this week is no exception with this super deelish recipe for Chunky Shepherds Pie!

CHUNKY SHEPHERDS PIE....USING REAL LAMB CHUNKS

(Beware...this is a Vegeterian Free Zone)

Mother's Day is legendary for being the single busiest day in the restaurant business. Whether it's brunch or dinner, more of us go out to eat on Mother's Day than on any other day of the year.

If you'd like to avoid the crowds, save a few bucks and have fun preparing your own special Mother's Day meal, here's a meal you can make for the woman who has sacrificed so much for you...and deserves a break from the kitchen....and MY kids...are you reading this!!!???????

Instead of the usual mince, this slow-cooked main is loaded with chunky pieces of lamb.

Preparation Time

30 minutes

Cooking Time

160 minutes

Ingredients (serves 8)

• 2 tbs olive oil
• 1 x 2kg lamb leg, excess fat trimmed, cut into 3cm pieces
• 4 large celery sticks, ends trimmed, coarsely chopped
• 4 large carrots, peeled, coarsely chopped
• 1 large brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 40g (1/4 cup) plain flour
• 750ml (3 cups) beef stock
• 95g (1/3 cup) tomato paste
• 2 tbs Worcestershire sauce
• 2 dried bay leaves
• 1kg desiree potatoes, peeled, coarsely chopped
• 80ml (1/3 cup) milk
• 40g (1/2 cup) shredded parmesan
• 2 tbs dried (packaged) breadcrumbs

Method

1. Preheat oven to 180°C. Heat half the oil in a large non-stick frying pan over high heat. Add one-third of the lamb and cook, turning, for 3-4 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.
2. Heat the remaining oil in the pan over medium heat. Add the celery, carrot, onion and garlic and cook, stirring, for 5 minutes or until the onion is soft. Add the flour and cook, stirring, for 30 seconds. Add the lamb, beef stock, tomato paste, Worcestershire sauce and bay leaves. Season with salt and pepper. Bring to the boil. Transfer to a 2.5L (10-cup) capacity ovenproof dish. Cover and bake for 1 1/2 hours. Uncover and bake for a further 30 minutes or until the sauce thickens slightly.
3. Meanwhile, cook the potato in a large saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Add the milk and stir until well combined. Season with salt and pepper.
4. Increase oven temperature to 200°C. Use a fork to spread the mash over the lamb mixture. Combine the parmesan and breadcrumbs in a small bowl. Sprinkle evenly over the mash. Bake for 20 minutes or until golden. Serve.

Notes

• Freezer tip: Prepare the lamb mixture to the end of step 2. Bring to room temperature. Label, date and freeze for up to three months. Thaw overnight in the fridge. Continue from step 3.
  
  
  
  
  
   MOTHERS DAY COCKTAIL RECIPE SURE TO PLEASE....AND GIVE HER A FEW OF THESE AND SHE WONT EVEN NOTICE THAT YOU BURNT THE LAMB PIE...OR THAT THE SLIPPERS YOU BOUGHT HER WERE 2 SIZES TOO SMALL......
  
  MOTHERS DAY BLOODY MARY
  
  
  
  
  Ingredients:
• 3 oz tomato juice
• 1 1/2 oz vodka
• 1/2 oz lemon juice
• 1 dash of Worcestershire sauce
• celery salt
• ground pepper
• hot pepper sauce to taste
• celery stalk and/or pickle spear for garnish
• lemon and/or lime wedge for garnish

Preparation:

1. Build the liquid ingredients in a highball glass over ice cubes.
2. Mix well.
3. Add the seasonings to taste.
4. Garnish with the lemon and/or lime wedge and celery stalk. 

And so, to all the Mums out there we wish you a truly happy Mothers Day, and hope you get spoilt rotten like you deserve to be!...and once again...are my kids reading this!!??
Until next week when we will surely stun you with our blog content....
Colette, Cathie and Jen...and Brian...The Charcoal Team xxx