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Lamb Ragu

Every Sunday afternoon in winter, you will usually find me standing by the stove with my wooden spoon, large cast iron pots, and often a wine, engrossed in cooking. It’s a routine I really enjoy.

This year winter has been really busy for our family, and so our Sunday Cook Ups have been more important than usual. Being so prepared to kick off the week means even on the busiest of school nights, we can finish the day with a home cooked meal, even when it’s essentially just a re-heat! Luckily, winter cooking with soups and curries is perfect for cooking in bulk and freezing.

One of our favourite recipes at present, which the kids have been negotiating into our cook up nearly every week is my Lamb Ragu. It’s even more popular than spaghetti Bolognaise, and the best part, it basically cooks itself!

Ingredients

    • 120ml Extra Virgin Olive Oil
    • 2 Organic Garlic Cloves
    • 2 Carrots, Finely Chopped
  • 2 Celery Stalks, Finely Chopped
  • 1 Onion, Finely Chopped
  • 3 Bay Leaves
  • 500g Boneless Lamb Shoulder, Trimmed and Cut into cubes
  • 2 400g Tined Tomato
  • 1 Tablespoon Fresh Garden Herbs, chopped finely (Rosemary, Thyme, Oregano)
  • Freshly Grated Parmesan or Pecorino Cheese to garnish
  • Shallots to garnish (optional)

Ragu Recipe

  • Heat the Olive Oil in a large pan over Medium Heat, and then add the Garlic, Carrots, Celery, Onion and Bay Leaves. Sauté for about 5 minutes until every thing softens. Remove this from the pan.
  • Turn up the heat and brown the Lamb. Then remove this from the pan as well.
  • Add a little water (Or juice from the Tinned Tomato) and boil.  This will deglaze the pan and release the flavours. 
  • Add everything back into the pot, including the Tomato’s and Herbs. Season, mix and bring to the boil.
  • Once boiling, turn the heat down to low and cover the pot. Stir regularly for approximately 2.5 hours.

I’m terrible with timing so I simply check it each time I stir. You need to make sure that nothing sticks to the bottom, and that it remains moist, so you may need to add a little water if it has evaporated and looks likely to stick, or take off the lid if you think it’s too runny. It’s ready when the meat is really tender and easily falls apart. Definitely taste – test! 

Storage Tips

If you are freezing, make sure your Ragu is quite moist. Once cooled, simply place in some glass containers and freeze.

Ragu ‘Reheat’ Dinner

  • Cook pasta to the packet directions. Drain and then stir into the hot Ragu.
  • Serve with Grated Cheese and a sprinkle of Herbs and Shallots.

On our busiest school nights, I get the Ragu out in the morning if frozen, and let it defrost during the day. Then simply reheat in a pan while cooking the pasta in another pan. Then simply combine, add your garnish, and dinner is ready faster than ordering in! 

 

 

 

Garden Pesto

Garden Fresh Pesto

Garden PestoOur early Autumn Harvest this year has included an abundance of gorgeous shiny green basil. Inspired, we have tackled Pesto, and it has quickly become a favourite for family dinners. It’s the perfect meal for this time of year, when an early dinner means we can eat on the deck and enjoy the last of the warm afternoon sunsets.

It also means our abundance of Fresh Basil can be preserved and enjoyed throughout the next season.

Ingredients

  • 50 Basil Leaves. The newer small ones have the best flavour! 
  • 1 Large Organic Garlic Clove
  • Sea Salt
  • Tablespoon Pine Nuts (Roasted)
  • 3 Tablespoons of Freshly Grated Cheese -either all Parmesan, or if available 1 Tablespoon of Mild Pecorino and 2 Tablespoons of Parmesan
  • 3 Tablespoons of Extra Virgin Olive Oil

Pesto RecipeFresh Pesto

  • Preheat oven to 180°C. Spread Pine Nuts over a baking tray and bake for a few minutes until lightly roasted. Once lightly roasted, remove from oven and allow to cool for 10 or so minutes. Toasting the Pine Nuts enhances their nutty flavour, however you can skip this to save time and simply add them fresh.
  • Gently wash and dry the Basil Leaves
  • Pound Garlic and Salt in the Mortar and Pestle using a circular motion
  • Add the Basil Leaves and continue pounding
  • Add the Pine Nuts, Cheese and a Tablespoon of Olive oil and continue pounding until everything is mixed and a nice creamy consistency. You made need to add another Tablespoon of Oil at this stage to get the right consistency.

Making Pesto in a Mortar and Pestle crushes the leaves of the basil and garlic cloves releasing the flavoursome oil. It also creates a lovely organic texture….. However, if you are making a large batch, or are pressed for time…I had an Easter Hat to finish for the parade… simply use a hand blender, following the steps in the order above. The results are similar.

Storage Tips

Place the Pesto into small glass containers and flatten the top, then add the additional Olive Oil. This acts as a seal, keeping the trapped pesto fresh.Food Storage Tips

We use recycled glass bottles such as caper bottles. Having the Pesto in a small jar which is essentially a family dinner serve keeps it fresher for each meal. The Pesto will stay fresh for up to a month in a fridge.

Pesto Dinner

  • Cook desired pasta as per the instructions on the packet.
  • Mix the pesto through the pasta once cooked and gently stir until combined. There is no need to add extra heat at this stage.
  • Serve with salt, black pepper, a squeeze of lemon and lots of freshly grated parmesan.

 

Fresh Produce