Pulled Lamb Shoulder Bake

Although I miss researching new superfoods, this is just a warm home made dish, which did not require any research, only imagination and creativity. I think it is a perfect meal for a Melbourne winter weekend.

And in the next post, I will research about Spirulina and Hemp seeds! Equally excited about this recipe as well.

So here, my very new recipe was a success from the first try. I still made it three times for the consistency of the recipe result. Please note, the first step for preparing Lamb Shoulder can be used as a separate recipe, just add a few peeled potatoes in the same bag. Using the oven bag makes a big difference for the result. I used to make this lamb shoulder on its own and had to share the recipe on many requests.

When you have all the eggplants sliced, choose the most beautiful 10 slices of similar size for the top layer and take care of them.

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Pulled Lamb Shoulder Bake

Ingredients:

1 Lamb Shoulder trimmed
3 cloves garlic, minced
6 thick eggplants
500g ripe tomatoes, skinned and diced
1 onion, finely diced
2 capsicums, finely diced
150g button mushrooms, no stems, sliced
1/4 cup Besan flour
2x100g Manchego cheese, grated
1/4 cup stock (or water)
salt and pepper

* deep baking tray approximately 23cm x 43cm; baking paper

Method:

1. Switch oven to 200C. Rub lamb shoulder with salt, pepper and garlic, place into the baking bag and tie. Put the tray with lamb into the oven. Once the temperature is at 200C put timer to 30 minutes, after that reduce to 150C and cook for an hour. As the last step, reduce to 100C and and keep the meat for two hours. If the lamb is done a night before, you can switch the oven off after the 150C step is completed and leave the lamb in the oven overnight for the best result.

2. Once the meat is cool enough to touch, pull all the meat apart. Cover and put aside.

3. Cut the eggplants into 5-7 mm thick slices, and keep them in lightly salted water for at least 10 minutes. Then bake them in single layers for 10 minutes at 180C, using the oiled baking paper (the eggplant slices should not brown).

4. In the deep pan, cook onion, garlic, tomatoes, and capsicum on low heat for 10 minutes. Alternatively, you can use ready to use 800g of your favourite tomato and capsicum based sauce. Mix in the Besan flour and half of the cheese, also the stock, lamb, and mushrooms. Heat the sauce through, simmer on low for 5 minutes and switch off the stove.

5. Use the deep tray to make a single layer using the egg plant slices, then distribute half of the lamb sauce. Repeat with another layer of eggplants and lamb. Make the last layer using the ten best eggplant slices and evenly cover with the second half of cheese. Cover the tray with aluminium and bake at 180C for 35 minutes. For crispy cheese and eggplant top layer, bake without aluminium for 30 minutes.

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Cashew Feta Vegan Cheese

Cheese lovers might not approve my post.

I consider myself lucky as I am well with goat or sheep dairy products whereas cow milk products don’t agree with me. A friend of mine, who is vegan, introduced me to an almond feta cheese and I loved it.

After a few experiments, I found that a texture of cashews are more to my liking for the vegan feta cheese option. I have other recipes with cashew as an ingredient and you can find more information on this product there, for example lemon and cashew dessert .

Here I am, publishing the final version of my new recipe, please enjoy!

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Vegan Cashew Feta Cheese.

Ingredients:

2 cups raw cashews
1/2 teaspoon table salt
lemon juice

Dressing:
3/4 cup virgin olive oil
3 cloves garlic, finely sliced
2 soft rosemary, chopped
a few dill, chopped
1/4 lemon, juice separated and put aside.
1 teaspoon pepper corns

*a glass jar min 400ml; a tray or a container about 30cm x 40cm.

Method:

1. Overnight, soak the cashews in the filtered water, also infuse the oil with all the dressing ingredients.
2. On the next day, rinse and process cashews in the food processor with salt and the lemon juice saved from last night until smooth and fine.
3. Place baking paper on the tray or container, transfer processed cashews and make an even layer about 1.5-2 cm thick, cover airtight and refrigerate for a few hours.
4. Cut the whole cashew layer into the cubes or ‘fingers’.
5. Place the herbs from the infused oil into a glass jar and stack the cashew feta pieces on top, then pour the oil over it. Refrigerate for 2- 3 days before consuming.

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Zucchini Roulade

Food allergies. People have different approach to handling their food allergies. Some are proactive and want to change their diet. In Australia, Clinical Labs have a remarkable blood test called Food Sensitivity Test that checks 93 products. Others prefer to enjoy their current lifestyle and diet. In any case, everyone can enjoy this recipe below, this roulade is divine.

My Zucchini Roulade recipe is ideal for someone who is on gluten free diet. Especially, it will be perfect for those who have discovered that they are allergic to cow milk. I guess, I created this for myself 🙂

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Zucchini Roulade

Ingredients:

Base:
5oog small zucchini
1/2 cup goat milk
1 egg
1/4 cup oil
1/4 cup amaranth flour
1/2 cup white rice flour
seasoning as desired
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Marinated Zucchini Salad

Courgette (Zucchini) is a simple and affordable fruit that is harvested immature. Some information about zucchini was collected in the other post for Zucchini Patties recipe. Young zucchini have a subtle taste and they are perfect for being used raw in salads. If you like cucumbers try to substitute them with young zucchini and you will increase your vitamin intake. Below recipe uses uncooked zucchini but not completely raw!

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Marinated Zucchini Salad

Ingredients:

 5 small zucchini
100g soft goat cheese

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Celeriac Croquettes Recipe

Croquettes

My recent holidays in Spain inspired me for croquettes. The tapas variations in Spain are endless, and the croquette is the most common one. Traditionally croquettes are made with potatoes. There are regions in Spain that use paella for croquettes.

My new croquette recipe uses celeriac that is sometimes called “root of celery”. This vegetable is rich with vitamins and minerals, and it is twice less calories than potato.

Another ingredient that is a vital part of the traditional croquette recipe is the bread crumbs to keep the shape and make a crust. I am replacing bread crumbs with fine oatmeal. Also, I am using an ingredient that will help me to make a perfect croquette shape, see below 🙂

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Celeriac Croquettes

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Teff Polenta Recipe

In Tzatziki and Teff Crackers post we discussed the health benefits of teff. This recipe will be loved by those who enjoy corn polenta but wish it had less carbs and more protein. Adding olives and cheese is just my improvisation that adds more flavours, you can also experiment with herbs and seeds. This polenta is best to accompany any  dish with a sauce. Alternatively, polenta slices can be toasted and served with a soup.

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Teff Polenta

Ingredients:

5 cups water
1 cup polenta
1 cup teff flour
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Apricot Paste Recipe

Beautiful apricots are now ripe and sweet across Australia. This simple delicious addition to your cheese board is full of Christmas spirit. This paste is prepared with raw apricots and takes only 10 minutes.

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Apricot Paste

Ingredients:

500g apricots, ripe and sweet
1/8 cup semisweet or sweet white wine
1g agar (European, fine quality)
* Fine mesh sifter drum, silicone spatula, 170ml wide jar.
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