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Camping Plan Most years we plan a camping trip. It’s such a great holiday as the kids get a level of freedom and a connection with nature that they just don’t get on any other kind of holiday. Because I want to enjoy a break from my usual routine and spend the least amount of…

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Lamb Shoulder with Mint Chutney

| Make-ahead Meals, Red meat, Slow Cooked

This is the last of the series of recipes I have developed for JamieOliver.com and his series of ’10 recipes to save your life’. Slow cooked Lamb Shoulder with a mint chutney is probably one of my most cooked meals when entertaining a crowd as it can be prepared ahead and requires little time of me in the kitchen once the guests arrive (I hate missing out). This makes it a timely recipe ahead of the festive season and one I know you are just going to love.

The chutney is optional but highly recommended. We make it spicy, but you can always leave out the chilli if spice isn’t your thing. It does seem to loose some of it’s spiciness when combined with the lamb (my kids handle a two chilli chutney fyi).

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Lamb shoulder with mint chutney - My Lamb Shoulder with Mint Chutney is so quick easy to make & is a great dish to entertain with. The lamb melts in your mouth & the mint chutney is divine.
Print Recipe
4.91 from 10 votes

Lamb shoulder with Mint Chutney

One of my all time favourite meals, this slow cooked Lamb Shoulder is a firm family favourite. The fresh Mint Chutney is so worth a little extra effort, it takes the lamb to another level.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Servings: 4

Ingredients

  • 1 lamb shoulder (1.5-2kg approx.) bone in (if it has the shank attached, have your butcher cut the tendon at the base so it doesn't pop up when it is cooking and pierce the foil)
  • 1 lemon/s -halved and bases trimmed so they can sit flat, flesh side up
  • 6  clove/s garlic -peeled and halved (or quartered if large)
  • 160 ml water (⅔ cup)

Baste

  • 2 tbsp fresh rosemary leaves - chopped finely
  • 1 clove/s garlic - peeled and crushed
  • 1 tbsp olive oil - extra virgin
  • 1 tsp sea salt - or to taste
  • ground black pepper - to taste

Mint Chutney

  • 1 bunch/s fresh mint leaves - large (1 cup firm packed), leaves picked off the stems
  • 1 clove/s garlic - crushed
  • 1 red chilli/s - whole
  • ½ tsp sea salt - or to taste
  • 1 lemon/s - juice
  • 1 tsp red wine vinegar

Instructions

  • Preheat the oven to 250℃/480℉ (fan-forced).
  • Prepare the baste by mixing all of the ingredients together in a small bowl.
  • Place the lemon halves in a large roasting tray, flesh side up.  Sit the lamb on top of the lemons (so the lemon acts like a rack).
  • Pierce the flesh of the lamb with a pairing knife 12-14 times. Push the slivers of garlic into the holes.
  • Rub the lamb with the marinade and add the water to the bottom of the tray.
  • Now cover with foil making sure the edges are sealed well. I use at least 3 pieces of foil and tuck it under the tray so it is firmly sealed. The lamb needs to steam to make it fall apart when it's done. Any gaps in the foil it can dry out so take your time and seal it carefully.
  • Put it in the oven and immediately turn it down to 150℃/ 290℉. Cook for 4 hours.
  • Whilst that's cooking make the chutney by combining the mint, garlic, chilli and salt in a food processor and processing to a paste. Mix in the lemon juice and vinegar and store in the an airtight container in the fridge until the lamb is ready to serve.
  • When the lamb is ready, remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.
  • Rest the lamb for a few minutes before serving with the mint chutney and tongs to pull apart the meat.

Make-ahead

  • If you want to make this ahead, cook it for the full 4 hours, but don't remove the foil until you are ready to serve.
  • Reheat it in a 150℃ oven (still covered) for 15 minutes, then remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.

Store

  • Any leftover meat in an airtight container in the fridge.

Notes

Serve

I love this with a big fresh salad or steamed veggies simply dressed with lemon juice, olive oil, salt and pepper. My ebook 'Well Nourished - Sides and Salads' has plenty of fabulous accompaniments to this delicious meal - it's a bargain at $9.95. Check it out HERE.

Garlic-free

Replace the garlic in the baste with 1 tsp of cumin powder and a good pinch of chilli flakes. Replace the garlic (that's inserted into the meat) with pieces of anchovy fillets. Omit the garlic in the mint chutney.
 

I'd love to hear how you like this, one of my families all time favourite meals. Post a comment below or rate this recipe.

Smoked Salmon Dip (in 5 minutes)

| Dips, Sauces and Dressings, Holidays & Entertaining

I’ve always loved a good smoked salmon dip but up until recently had never actually made it myself. Now that I have, it is definitely going to become my go-to dip when entertaining. Not only is it delicious, but it is really healthy and super easy to make.

Health benefits

Most store bought dips contain dangerous vegetable oils so I always avoid them. This dip not only combines the lovely essential fats and protein in the salmon but a little gut support via the yoghurt.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Smoked salmon dip
Print Recipe
4.41 from 5 votes

Smoked Salmon Dip (in 5 minutes)

A super quick, delicious dip that's sure to wow a crowd. 
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Servings: 1 cup

Ingredients

  • 100 g hot smoked salmon or trout (approx. one fillet) flaked
  • 3 tbsp full-fat natural yoghurt
  • 1 tbsp Chives -or dill or parsley, finely diced (whatever you taste preference)
  • ½ lemon/s -zest finely grated + 1 tbsp juice
  • 1 tbsp capers
  • Sea salt and freshly ground black pepper -to taste

Instructions

  • Pop the fish into a bowl and gently flake apart with a fork.
  • Add the rest of the ingredients and fold through until combined.

Serve

  • Serve with your favourite healthy crackers or even on toast for breakfast or lunch.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen.

Notes

Dairy-free

Sub the yoghurt with cashew nut cream.
I have an awesome selection of simple dips and savoury cracker recipes in my best selling ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the amazing reviews.

I'd love to hear how you like this dip. Post a comment or rate this recipe below.

Moroccan Lamb Burgers with a Mint Feta Dressing

| Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat

Us Aussies love a BBQ. So I thought I’d share a recipe that’s easy enough for the kids to get involved and make, and one the whole family will love ahead of this long weekend. These Moroccan Lamb Burgers can be pre-made and are perfect for the BBQ.

You can also use this mince mix to make little meatballs to include in the school lunch.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner. 
Print Recipe
5 from 1 vote

Moroccan Lamb Burgers with a Mint Feta Dressing

My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 6

Ingredients

Burger ingredients:

  • 500 g lamb mince
  • 1 clove/s garlic -crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 1 lemon/s -zest finely grated
  • Sea salt and freshly ground black pepper -to taste

Mint feta dressing ingredients:

  • 100 g feta cheese -crumbled
  • 2 tbsp full-fat natural yoghurt
  • ¼ bunch/s fresh mint leaves -finely chopped
  • ½-1 tsp harissa paste (optional)

Serve

  • 6 burger buns
  • Salad (to serve)

Instructions

For the burger patties:

  • In a large mixing bowl or food processor, simply mix all of the burger ingredients together until they are well combined (TMX reverse, speed 2-3, using the spatula to push down).
  • Form into burger patties and cook immediately or refrigerate to cook later, either  on the BBQ or in a frypan.

For the Mint and Feta dressing:

  • Blend the feta, yoghurt, and mint together until well combined (TMX - chop mint 5 sec, speed 6. Add the rest of the ingredients and blend 5 sec, speed 3-4)
  • Swirl through the harissa (optional).

Serve

  • the lamb patty on a sourdough roll with salad and the mint and feta dressing
  • or for gluten and grain free, serve in a lettuce cup or between two grilled field mushrooms

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • Store burger patties and dressing in separate airtight containers in the fridge.
  • Can also be frozen either the raw patties or cooked. Fully de-frost before cooking/ re-heating.

Notes

Dairy-free

Substitute the feta and yoghurt with homemade or whole-egg mayonnaise.

Garlic-free

Replace the garlic with a pinch of chilli flakes.
 
 

As always, I welcome your feed back and questions.

 

Nourishing Toasted Muesli

| Breakfast

I am yet to find a nutritious, healthy homemade muesli that doesn’t cost the earth, and meets my approval (though I admit, I’m fairly hard to please here)! So I just make my own nourishing batch every month or so. It’s so very simple and you can play around to suit your taste and pantry stores. I don’t think I’ve ever made two batches the same as I tend to improvise with this recipe. I personally just throw it all in, you can’t go wrong and each batch will be different – keeping it interesting. Just make as much as you like and store in an airtight container for a month or more.

Health benefits

A healthy homemade muesli is a very sustaining, truly nourishing start to the day…and we all know how important breakfast is, especially for children! Oats are a high fibre, very nutritious grain, boasting an impressive mineral profile. In herbal medicine, oats are restorative to the nervous system. I don’t know about you, but I’m up for any extra nervous system support! The addition of nuts and seeds adds protein, essential fats, and more nutrition. The coconut contributes immune boosting fatty acids and the cinnamon stabilises blood sugar levels. All in all – you’ll feel great and survive until lunch time without the need to reach for that mid-morning snack.

So here’s a guideline for your first batch.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Toasted muesli - This healthy homemade muesli is so easy to make a very delicious. Options for gluten, grain, fructose & nut free varieties for all dietary requirements
Print Recipe
4.7 from 10 votes

Nourishing toasted muesli

An easy to make, versatile breakfast, this Toasted Muesli can be customised to suit your taste and dietary requirements. It's a must in any healthy, whole foods pantry.  
Prep Time10 mins
Course: Breakfast
Servings: 1 kg

Ingredients

  • 1 kg rolled oats
  • 100 g shredded coconut (1 cup)
  • 70 g sesame seeds (½ cup)
  • 140 g pumpkin seeds (1 cup) or sunflower seeds (or a mix)
  • 150 g raw almonds (1 cup) slivered, flaked or chopped raw
  • 1 tbsp ground cinnamon
  • 60 ml macadamia nut oil (½ cup)
  • 170-340 g rice malt syrup or honey (½ to 1 cup) depending on how sweet you like your muesli. Honey is much sweeter than the rice malt too.

Optional extras

  • 100 g buckwheat groats (1 cup approx.) or rolled quinoa, millet flakes or any other grain
  • 150 g favourite nuts (1 cup) I like walnuts, macadamia nuts, hazelnuts
  • 70 g dried fruit (½ cup)

Vary the above amount and types of grain / nuts/ seeds to suit your taste and pantry supplies. I never make the same tasting muesli because I always switch up the ingredients.

    Instructions

    • Preheat the oven to 150℃/ 300℉ (fan-forced).
    • In a large baking tray mix all of the dried ingredients together.
    • In a small pot place the oil and honey or brown rice syrup, heat gently for a minute or two (do not boil). Drizzle over the dried ingredients to coat evenly.
    • Toss through the mixture to coat as evenly as possible.
    • Place in a preheated oven, stirring every 15 minutes or so until evenly browned or toasted as much as you want it to be.
    • Remove from the oven, cool and if you like you can add:
    • ½ to 1 cup of wheat germ (optional)
    • Sultanas, raisins, currants, craisins, goji berries or any other dried fruit desired  (optional)

    Serve

    • Muesli in our house is always served with a good dollop of natural yoghurt, a splash of milk and fresh fruit (preferably passionfruit - yum!) or berries.

    Store

    • Once completely cooled store in an airtight container in a cool pantry or the fridge.

    Notes

    Low-fructose

    Sweeten with rice malt syrup and do not add any dried fruit.

    Nut-free

    Replace the nuts with seeds and extra grains (I really like buckwheat kernels and quinoa flakes). Replace the macadamia oil with coconut oil.

    Gluten -free

    Use quinoa flakes, millet flakes, and buckwheat kernels and add extra nuts and seeds.

    Grain-free

    Remove grains and use quinoa flakes and buckwheat kernels and add extra nuts and seeds.

    Dairy-free

    Serve with coconut or nut milk.

    Sesame-free

    Replace the sesame seeds with another nut or seed.

    Coconut-free

    Replace the coconut with another nut or seed.

    Vegan

    Choose the dairy free option and rice malt or maple syrup as your sweetener.

    Tips

    I always have my muesli baking in the oven whilst I'm preparing dinner. You can even get it started whilst the oven is heating and by the time you're ready to cook your dinner, the muesli should be done.
    For a fast afternoon tea, put half a cup of natural yoghurt into a cup, top with a few tablespoons of muesli and berries. My kids love this ready for them in the cup holders of the car when I pick them up.
    To make a fast bircher muesli, simply soak your toasted muesli in water or milk (of your choice) and a tablespoon of natural yogurt overnight. The next morning add more yogurt for a super digestible breakfast.
    PS - For more beautiful breakfast inspiration, you can browse my ebook "Rise and Shine - A Well Nourished Breakfast"
    I'd love to hear if  you like this recipe.  Let me know by posting a comment below.
    Questions also welcome!