Provencal Lamb Daube with Olives

-
When I was out last weekend I had some amazing slow cooked lamb. So of course it got me inspired too cook some myself. I looked in my trusty book, 'The Slow Cook Book', to find something to make. I found this recipe and it looked good. I prepared all the components the night before as I left mine to cook while I was at work. I cut everything up and put them into zip lock bags ready to be layered into the slow cooker before I left for the day. The lamb needs to marinade for at least 2 hours, because I prepared mine the night before I marinaded it for 12 hours.

So firstly prepare the marinade, combine the orange zest, garlic, wine, bay leaves, herbs and peppercorns in a bowl. Add the lamb and mix well. Pour the oil on top and add seasoning. Cover and refrigerate, turning occasionally, and leave to marinate for 2 hours at least or up to 12 hours.

Put the bacon in a large heavy based saucepan of water and bring to the boil, and blanch for 5 minutes. Drain and rinse with cold water. Remove the lamb from the marinade and pat dry with paper towel. Strain the marinade, reserving the liquid, bay leaf and zest.

Now for the layering of the slow cooker. Start the bottom layer with the bacon, then the lamb. Pour over the tomatoes, then the onion, carrot, mushrooms and olives. Pour over the strained marinade and stock. Season with salt and pepper and add the bay leaf and zest. Cover with the lid and cook on low for 6-8 hours.

To serve remove the bay leaf and zest, and season if required. I served mine with mashed potatoes and steamed green beans.



While this dish was very different to the dish that inspired me to give it a go but I really enjoyed it. The lamb was so soft and the mash potatoes were the perfect accompaniment.

Until next time, Happy cooking, Kate.

 ***Ingredients
  • 1 orange, zest peeled in wide strips
  • 2 garlic cloves, finely chopped
  • 500 ml red wine
  • 2 bay leaves
  • 3-4 sprigs each of rosemary, thyme and parsley
  • 10 peppercorns
  • 900 grams boned lamb shoulder, cut into large cubes
  • 2 tablespoons olive oil
  • Salt and pepper, freshly ground
  • 300 grams piece of smoked streaky bacon, cut into 5 mm ladoons
  • 400 grams can chopped tomatoes
  • 2 onions, sliced
  • 2 carrots, peeled and sliced
  • 175 grams mushrooms, trimmed and chopped
  • 140 grams green olives
  • 200 ml hot beef stock

Comments

Post a Comment

Popular posts from this blog

Rhubarb Jelly

-
Image
I made Pork for mother's day. (Will post shortly). To go with the Roast Pork I made Rhubarb jelly. Lets get started in a large stock pot place the rhubarb, apple and lemon juice and seeds. Pour over 1.5 litres of water. Bring the pot to a simmer over a medium heat. Once simmering reduce the heat and cook for 1- 1 1/4 hours until pulpy. Strain through a muslin-lined sieve. It should make 1 litre. Do not push the pulp throught the sieve it will make the jelly cloudy. Pour the liquid into a clean saucepan and add the sugar. Stir over a medium to high heat until the sugar resolves. Simmer the mixture until the mixture reaches setting point. To check if it is at setting point chill a saucer in the freezer. Return to the freezer for 1 minutes. If the mixture wrinkles it is ready. Remove from heat, stand for 10 minutes. Remove any scum from the surface and stir in the vinegar. Ladle into sterilised jars. Add a rosemary sprig to each, seal and stand until cooled to room temp...
Read more

Peri Peri BBQ Chicken Pizza

-
Image
This recipe combines some flavours that I really like. And is there anything better that a home made pizza. I have posted my recipe for pizza bases on my lamb pizza  post earlier this year. This recipe is amazing and the more times that you make it the easier it gets! Now for the topping, you can cook this on your BBQ, if you have a BBQ with a hood, otherwise you can grill the chicken and onion in a grill pan on a hot plate. Spray the capsicum with some oil and put into an oven at 180 degrees Celsius for 20-30 minutes until the skin begins to black. (If you are doing on your BBQ place them onto the grill and cook until charred all over. Turning as required.) Once cooked place into a bowl and cover with plastic wrap. Allow it to stand for 5 minutes. Peel the skin off and deseed. Cut up to your desired size. While you are waiting for the capsicum to seam in the bowl, process the garlic, chilli, paprika and oregano until finely chopped. Add the lemon juice and oil and continue t...
Read more

Spice Rub Butterflied Chicken

-
Image
I has been pretty hot here in Melbourne for the last couple of week and I also haven't had an oven😢 So I was looking for something to cook on the BBQ. I am a fan of butterflied chicken because it cooks quicker than a traditional roast. I also like that it is easier to get marinade to stay on the bird while you are trying to cook it. I made this for my family and some of them, not naming names, aren't huge fans of chilli, so I reduce the amount of flakes that I used. However if I was making it for myself I wouldn't hesitate to use the full amount. I don't think that the full quantity would be to hot at all. Obviously depending on the type of flakes that you use. Preheat your oven or hooded BBQ to 200 degrees Celsius.  I prefer to butterfly my own chickens. It is really easy and once you have done it once or twice and you know where to cut you will never buy one again pre-cut. I suggest watching one of the many videos on YouTube. It will give you the added visua...
Read more