Braised Lamb Shanks

Michael demonstrates how relaxing cooking can be with braised lamb shanks, roasted cauliflower with almonds, orange juice braised sweet potatoes, and roasted pineapple with coconut crusted ice cream.

• Braised Lamb Shanks 3
• Orange Juice-Braised Sweet Potatoes
• Roasted Cauliflower with Almonds
• Roasted Pineapple with Coconut Crusted Ice Cream

Braised Lamb Shanks 3

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Braised Lamb Shanks

• 4 Tbsps vegetable oil
• 4 x lamb shanks
• 4 x carrots, peeled and chopped
• 4 x celery stalks, chopped
• 2 x onions, peeled and chopped
• 1 L apple cider
• 2 cups raisins
• 1 tbsp cinnamon
• 4 x bay leaves
• 2 x crisp apples, cored and chunked
• Salt and pepper
• 1 x celery rib, sliced
• 1 x carrot, peeled and sliced
• 1 x apple, cored and chunked

Directions:

Braised Lamb Shanks

1. Heat a heavy bottomed stew pot over medium high heat and add oil.
2. When it begins to smoke, add lamb shanks and brown until they are a deep golden colour on all sides.
3. Remove from pan and rest on a plate.
4. Drain excess fat from pot, then return the shanks to the pot.
5. Add carrots, celery, onions, apple cider, raisins, cinnamon, bay leaves, and the apples.
6. Season with salt and pepper and bring to a simmer.
7. Cover tightly and braise for 1.5 to 2 hours, until meat is very tender and almost falling off the bone.
8. Add sliced celery, carrot and apple during the last 15 minutes of cooking.

Orange Juice-Braised Sweet Potatoes

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Orange Juice-Braised Sweet Potatoes

• 3 x sweet potatoes, peeled and cut into one inch slices
• 2 Tbsps chopped rosemary
• 1 cup orange juice
• 1 x red onion, sliced thickly
• salt and pepper

Directions:

Orange Juice-Braised Sweet Potatoes

1. Put sweet potatoes into a large sauté pan.
2. Add rosemary, orange juice, red onion and season with salt and pepper.
3. Bring to a simmer and cook for about 10 to 15 minutes, until the potatoes are tender.

Roasted Cauliflower with Almonds

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Roasted Cauliflower with Almonds

• 1 head of cauliflower, cut into florets
• 1/4 cup olive oil
• 1 cup sliced almonds
• Salt and pepper

Directions:

Roasted Cauliflower with Almonds

1. Preheat oven to 375°F.
2. Put cauliflower florets into a 9" by 13" baking pan and drizzle with olive oil.
3. Add salt and pepper and almonds.
4. Toss well and roast in oven until golden and tender, about 25 minutes.

Roasted Pineapple with Coconut Crusted Ice Cream

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Roasted Pineapple with Coconut Crusted Ice Cream

• 1 x pineapple, skin and ends trimmed off and cut into large chunks
• 3 Tbsps brown sugar
• 1/2 cup dark rum
• 1 tsp ground allspice
• 1 cup flaked coconut
• 3 scoops vanilla ice cream

Directions:

Roasted Pineapple with Coconut Crusted Ice Cream

1. Preheat oven to 375°F.
2. Place pineapple chunks into a large bowl and add sugar, rum and allspice.
3. Toss well and pour into a 9" by 13" baking pan.
4. Roast for 1 hour, or until pineapple is caramelized and tender.
5. Place coconut into a shallow bowl and add a scoop of ice cream.
6. Roll it around until it is coated in coconut.
7. Repeat for other ice cream balls.
8. Spoon some pineapple into a serving dish and add ice cream.
9. Serve immediately.

---

Lamb Burgers

After a day on the golf course, Michael prepares some 19th hole refreshments. Grilled lamb burgers, grilled corn and red onion salsa, potato bacon tart and caramel rum pudding are sure to satisfy his golfing buddies.

• Grilled Corn and Red Onion Salsa
• Grilled Lamb Burgers
• Spiced Nuts
• Potato Bacon Cheddar Tart 2

Grilled Corn and Red Onion Salsa

Ingredients:

Grilled Corn and Red Onion Salsa

• 3 tbsp of olive oil
• 4 x cobs of corn
• 1 x red onion, thickly sliced
• 2 x tomatoes, chopped
• Zest and juice of 2 limes
• 1/2 bunch of fresh cilantro leaves
• 1 x chili pepper, minced
• 1 tsp of ground cumin
• Salt and pepper

Directions:

Grilled Corn and Red Onion Salsa

1. Heat a grill until hot.
2. Oil and season corn and onion slices. Place them on the grill and cook until the corn is slightly charred on all sides and the onion softens.
3. Roughly chop the onions and put into a large bowl. Scrape the kernels off of the cobs and add to the onion mixture. Add the rest of the ingredients and toss well. Serve with lamb burgers.

Grilled Lamb Burgers

Yield: 4

Ingredients:

Grilled Lamb Burgers

• 1 tbsp of olive oil
• 1 lb. of ground lamb
• 1 x small onion, finely minced
• 1 tsp of ground cumin
• Salt and pepper
• 4 x whole grain hamburger rolls

Directions:

Grilled Lamb Burgers

1. Mix everything together and form into 4 large patties.
2. Heat a grill to high and grill the patties for 6 minutes per side. Season.
3. Serve on rolls with condiments.

Potato Bacon Cheddar Tart 2

Yield: 4

Ingredients:

Potato Bacon Cheddar Tart

• 3 x baking potatoes, sliced one quarter inch thick
• 1 lb. of thickly sliced bacon
• 1 lb. of orange cheddar cheese, grated
• Salt and pepper

Directions:

Potato Bacon Cheddar Tart

1. Preheat oven to 325 degrees.
2. Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese and pepper and repeat layers until they are slightly above the top of the pan.
3. Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
4. Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours.

Spiced Nuts

Ingredients:

Spiced Nuts

• 4 cups of mixed nuts
• 1 x egg white
• 1 heaping tbsp of grainy mustard
• 2 tbsp of sugar
• 1/2 tsp of cayenne
• Salt

Directions:

Spiced Nuts

1. Preheat oven to 350 degrees.
2. Lightly whisk egg white and add mustard, sugar, cayenne and salt to taste. Add nuts and toss well to cover. Spread out onto a baking sheet. Bake for 15 minutes, or until nuts are lightly browned.

---

Indian Lamb Curry

An adventurous spirit leads Michael to the bright flavours of India. Lamb curry, aromatic basmati rice, spicy cilantro relish and cucumber mint raita are surprisingly easy to prepare.

• Aromatic Basmati Rice
• Cucumber Mint Raita
• Garam Masala
• Lamb Curry
• Pea Pancakes
• Spicy Cilantro Relish
  

Aromatic Basmati Rice

Yield: 2

Ingredients:

Aromatic Basmati Rice

• 1 cup of basmati rice
• 1 1/2 cups of water
• 1 tsp of garam masala
• pinch of salt

Directions:

Aromatic Basmati Rice

1. Put rice, water and seasonings into a saucepan and bring to a boil. Turn heat down, cover and simmer for 20 minutes. Turn heat off and let rest 5 to 10 minutes.

Cucumber Mint Raita

Yield: 4

Ingredients:

Cucumber Mint Raita

• 1 cup of plain yogurt
• 1 x cucumber
• 1 x small bunch of fresh mint, chopped

Directions:

Cucumber Mint Raita

1. Grate cucumber into a small bowl. Add yogurt and mint and season with salt and pepper.
2. Mix well.

Garam Masala

Ingredients:

Garam Masala

• 2 tbsp of ground cardamom
• 2 tbsp of ground cinnamon
• 2 tbsp of ground cloves
• 2 tbsp of whole cumin
• 2 tbsp of peppercorns

Directions:

Garam Masala

1. Blend everything together in a spice grinder, or by hand with a mortar and pestle.

Indian Lamb Curry

Ingredients:

Indian Lamb Curry

• 2 x onions, chopped
• 2 tbsp vegetable oil
• 5 x cloves of garlic, minced
• 1 x green chili, minced
• 3 tbsp curry powder
• 1 x boneless shoulder of lamb, fat trimmed and meat cut into 2 inch pieces
• 1 x potato, cubed
• 1 x turnip, chopped into 1inch pieces
• 3 x carrots, cut into 1inch pieces
• 1 x 28 oz can of chopped tomatoes
• Salt

Directions:

Indian Lamb Curry

1. Place a large pot over medium-high heat and add oil
2. When it’s hot, add onions and sauté for 3 minutes and then add garlic. Continue to sauté and then add chili. Cook until everything has softened and is beginning to caramelize.
3. Add curry powder and cook out for a few minutes to release its aroma. Add lamb and stir vigorously.
4. Add the vegetables and can of tomatoes and top up with 1 can full of water.
5. Season with salt and bring to a simmer. Cover stew with a lid and simmer for 1 hour.

Pea Pancakes

Yield: 4

Ingredients:

Pea Pancakes

• 1 cup of frozen peas, thawed
• 1 x large egg
• 1 x onion, chopped
• 1 clove of garlic
• 1 tbsp of chopped cilantro
• 2 tbsp of water
• 2 tbsp of oil
• 1 cup of chickpea or 1 cup white flour
• 1 tsp of baking powder
• 1 tsp of curry powder
• 1 tsp of salt
• 2 tbsp of oil

Directions:

Pea Pancakes

1. Put peas, egg, onion and garlic, cilantro, water and oil into the bowl of a food processor and puree.
2. Add flour, baking powder, curry powder and salt and puree until a smooth batter forms.
3. Heat a skillet over medium heat and add 2 tbsp of oil. Using a small ladle, add batter to the hot pan to make 3” pancakes. Cook on the first side until bubbles form on top, flip and cook the other side until golden brown.

Spicy Cilantro Relish

Ingredients:

Spicy Cilantro Relish

• 1 bunch of fresh cilantro
• Juice of 1 lemon
• 2 tbsp of water
• 1 tsp of cumin seed
• 1 x small green chili

Directions:

Spicy Cilantro Relish

1. Place ingredients into a bowl and blend with an immersion blender. Alternately puree in a food processor.

---

Spicy Barbequed Lamb

Michael takes his cooking outdoors and grills a leg of lamb over a wood fire when a friend and fellow chef comes to visit. Michael completes the Mediterranean-inspired feast with sun-dried tomato/olive/mint salsa, grilled polenta and roasted vegetables.

• Corn Polenta
• Grilled Lamb with Dried Tomato Mint Tapenade

Grilled Lamb with Dried Tomato Mint Tapenade

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Few things I cook are as good as grilled lamb. I always take the time to build a wood fire because nothing else compares to its flavours. This marinade is very simple and features the strong flavour of oregano. The mustard helps the lemon juice and oil combine into a smooth marinade.

Ingredients:

Lamb

• A boneless leg of lamb, boned
• 1 cup of olive oil
• 1/4 cup of dried oregano
• 8 x garlic cloves, minced
• the zest and juice of 2 lemons
• 1/2 cup of grainy mustard
• Ground pepper
• Salt

Tapenade

• 1 cup dried tomatoes, preferably oil packed
• 1 cup Calamata style black olives, pitted
• 3 x garlic cloves
• 2 tbsp of capers
• Zest and juice of 1 lemon
• 3 x anchovy fillets, more if you like
• 2 bunch of mint

Directions:

Lamb

1. Build a fire with a hard wood like maple or birch. Don’t use a soft wood such as pine because it produces a noxious tasting resinous smoke. If you can find it, use a fragrant fruitwood like cherry or apple. Let it burn down to glowing coals. Fit with a grill. Alternately, heat a gas barbeque to medium-high heat.
2. Butterfly the lamb by cutting it open into one piece through the center hole where the bone was removed. You may end up with two pieces, which is fine. The point is to make it easier to grill by making it thinner.
3. Whisk together the olive oil, oregano, garlic, lemon zest and juice, grainy mustard and pepper in a dish large enough to hold the leg of lamb. Mix well then add the lamb. Rub mixture over lamb and cover with plastic wrap. Put in the refrigerator to marinate for 1 hour. For maximum flavour marinate overnight. You may also make the marinade in a smaller bowl and pour into a large Ziploc bag with the lamb, less mess!
4. Season the lamb with salt and place on the hot grill. For medium rare - grill for 15 minutes on one side then turn and grill on the other side for a further 10 minutes or so. The lamb should be medium rare. To double check feel free to cut a small slit into the thickest part and have a peek! Rest on a rack for at least 10 minutes before slicing. This will allow the meat that’s stressed out from the heat of the grill to relax and reabsorb the juices that are driven to the center of the cut. By letting it rest you won’t end up with a platter of juice and dry meat!
5. Slice thinly and serve with Dried Tomato Tapenade.

Tapenade

1. A tapenade is just a paste of seasoned olives. This version complements the brininess of the olives with salty anchovies and the bright flavours of dried tomatoes and airy mint. Place all ingredients in a food processor and puree until the mixture is well combined but not smooth. Store in a clean mason jar.

Corn Polenta

Ease of Preparation: Easy
4-6 with left overs

Polenta is a traditional Italian pudding thickened with cornmeal. Freshly made it has a soft creamy texture but it hardens when cool and is then easily cut into slices that can be grilled or pan seared. This method cuts the traditional hour-long stirring time in half by finishing the polenta in an oven.

Corn Polenta

A splash of vegetable oil
A chopped onion
Two cups of milk
Two cups of chicken broth or two more cups of milk
A cup of coarse yellow cornmeal
A cup of frozen corn
One-half cup of top-notch Parmesan cheese
A sprinkle or two of salt and pepper

Preheat your oven to 350 degrees F. Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring, until they just begin to turn golden brown, about five minutes. Add the milk and broth and bring them to a simmer.

Add the cornmeal in a slow steady stream, whisking constantly to prevent lumping. Switch to a wooden spoon as soon as all the cornmeal is in the broth. It will quickly thicken beyond the point that a whisk is useful. Lower the heat and continue cooking, stirring constantly, until the mixture really thickens, about ten minutes.

Stir in the corn, cheese, salt and pepper then pour into a loaf pan or baking dish. Bake for fifteen minutes then rest five minutes before serving while hot and creamy. Alternatively, refrigerate until firm then reheat by cutting it into slices and grill them. You may also toss the slices with more cornmeal and pan-fry them.



---

Chef At Large

Unilever Test Kitchen

How do you achieve the successful marketing of your favorite recipe? Join Chef Michael as he attempts just that. There is more to this than greets the taste buds. Michael must survive the rigors of testing, tasting, sizing, coloring, marketing, and general appeal, if he wants this product to sell!