Some deliciously warming recipes for your Easter weekend.
Slow-Roasted Lamb Shoulder with Brussels Sprout Slaw
A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat’s curd is a delicious addition, too, as is yoghurt.
1 lamb shoulder, bone in (about 1.9kg) (Braefield Prime Lamb)
250ml dry white wine
2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
1 teaspoon coarsely chopped thyme (Tamar Valley Hydroponics, Seven Springs Farm)
To serve: goat’s curd (alternatively use yoghurt from Elgaar Farm or fresh goat’s cheese from Southern Sky Cheese Company)
Brussels sprout slaw:
500g Brussels sprouts, trimmed (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies)
200g celeriac (about 1/3), cut into matchsticks (Elphin Grove Farm)
½ Granny Smith apple, cut into matchsticks (Lees Orchard, Windara Orchard)
½ white onion, thinly sliced on a mandolin (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies)
Seeds of ½ pomegranate, plus extra to garnish
½ cup each coarsely chopped flat-leaf parsley and mint (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies, Tamar Valley Hydroponics)
1 tablespoon finely chopped chives (Plants Direct Tasmania, Seven Springs Farm, Steve’s Vegies)
80ml (1/3 cup) extra-virgin olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
Juice of 3 lemons, or to taste
¼ cup finely grated pecorino pepato (Southern Sky Cheese Company)
40g (¼ cup) toasted pine nuts
- Preheat oven to 160C. Place lamb in a roasting pan, pour wine and oil over, sprinkle with thyme and season to taste, then roast, basting lamb occasionally, until meat pulls away from the bone (3¾-4¼ hours). Set aside to rest (30 minutes).
- Meanwhile, for Brussels sprout slaw, shave Brussels sprouts into a bowl with a mandolin. Add celeriac, apple, onion, pomegranate seeds and herbs, and toss to combine. Whisk olive oil and lemon juice in a bowl, and season to taste. Add to salad and toss to combine. Stand until mixture softens slightly and flavours meld (8-10 minutes), then stir in pecorino and pine nuts.
- Pull lamb into large pieces and serve with Brussels sprout slaw topped with extra pomegranate seeds, and a dollop of goat’s curd.
6 corn cobs (Elphin Grove Farm)
40g butter, diced (Tasmanian Butter Co.)
200g feta, crumbled (Coal River Farm, Elgaar Farm, Southern Sky Cheese Company)
½ teaspoon salt (Tasman Sea Salt)
150ml vegetable oil
1 medium aubergine, cut into 2cm dice (Tamar Valley Hydroponics)
2 teaspoons tomato purée
60ml white wine
200g chopped peeled tomatoes (fresh or canned) (Tamar Valley Hydroponics)
¼ teaspoon salt (Tasman Sea Salt)
¼ teaspoon sugar
1 tablespoon chopped oregano (Plants Direct Tasmania)
Start by making the aubergine sauce. Heat up the oil in a large saucepan and fry the aubergine on medium heat for about 15 minutes, or until nicely browned. Drain off as much oil as you can and discard it. Add the tomato purée to the pan and stir with the aubergines. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavoured sauce. Set aside; warm it up when needed.
To make the polenta, remove the leaves and ‘silk’ from each corn cob, then chop off the pointed top and stalk. Stand each cob upright on its base and use a sharp knife to shave off the kernels. You want to have 550g of kernels.
Place the kernels in a medium saucepan and cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Process them for quite a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.
Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on a low heat for 10-15 minutes, or until the mixture thickens to a mashed potato consistency. Fold in the butter, the feta, salt and some pepper and cook for a further 2 minutes. Taste and add more salt if needed.
Divide the polenta among shallow bowls and spoon some warm aubergine sauce in the centre.