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!!!???????
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
- 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.
- 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.
- 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.
- 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:
- Build the liquid ingredients in a highball glass over ice cubes.
- Mix well.
- Add the seasonings to taste.
- Garnish with the lemon and/or lime wedge and celery stalk.
Until next week when we will surely stun you with our blog content....
Colette, Cathie and Jen...and Brian...The Charcoal Team xxx
