Tag: Winter

BBQ Butter and Garlic (Oil) Potatoes

BBQ Butter and Garlic (Oil) Potatoes

INGREDIENTS

  • 4 Potatoes, medium-large, chopped into roughly 2x1cm cubes
  • 1 Tbsp Butter
  • 1 Tbsp Garlic Infused Oil
  • Salt, ground, to taste (about 1/4-1/2 tsp)
  • Pepper, ground, to taste (about 1/2 tsp)
  • Parsley, small handful, finely diced

INSTRUCTIONS

  1. Line a bowl with two 30-40cm lengths of baking paper, making a cross.
  2. Add the potatoes, butter, and garlic infused oil, along with the salt and pepper.
  3. Mix through.
  4. Fold over the baking paper to make a secure parcel.
  5. Place a 40cm piece of aluminum foil on your bench.
  6. Turn the parcel over, so that the fold faces the bottom, and place it into the middle of the aluminum foil. Fold your foil over the baking paper to make a secure parcel with the fold at the top.
  7. Place your parcel into a hot BBQ, aluminum foil fold side down, and cook for 20 minutes, until cooked through.
  8. Unfold your layers onto your serving dish or bowl.
  9. Scatter your parsley over the potatoes, and serve while warm.
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Slow Cooked Mutton Casserole

INGREDIENTS

  • 1kg Mutton Chops
  • 400g tin Tomatoes, diced
  • 2 Bay Leaves
  • 2 Tbsp Garlic Infused Oil
  • 1 tsp Thyme, dried
  • 100ml Red Wine
  • 20ml Red Wine Vinegar
  • 2C Chicken Stock (fodmap friendly) (2 tsp Chicken Stock Powder dissolved in 2C warm water)
  • 1 Celery sprig, small, sliced into 1/2cm pieces
  • 1 Carrot, large, sliced into half rounds, 1cm pieces
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Parsley, finely diced, for garnish

INSTRUCTIONS

  1. Add all of the ingredients (except the parsley) to the slow cooker and place lid on.
  2. Cook on low for 8 hours.
  3. Skim the fat from the top being careful not to mix it into the cooking liquids (I used a ladle) and discard the fat (do not skip this step!).
  4. Serve the slow cooked meat and vegetables, and garnish with parsley.

SERVE WITH

Mashed potatoes or gluten free cooked pasta.

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Slow Cooked Lamb Shanks

INGREDIENTS

  • 4 Lamb Shanks
  • 2 Tbsp Garlic Infused Oil
  • 4 Rosemary Sprigs
  • 500ml Beef Stock (fodmap friendly) (2 Beef Stock cubes dissolved in 2 C warm water)
  • 200ml Red Wine
  • 3 Carrots, large, chopped into rounds about 1/2 cm thick
  • 400g tin Tomatoes, diced
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp Cornflour

INSTRUCTIONS

  1. Add everything into the slow cooker and put the lid on.
  2. Cook on high for 4 hours or low for 8 hours.
  3. About half an hour before your lamb shanks are finished, add the corn flour into a ramekin or cup and add a small amount of the cooking juices into the ramekin. Mix through until you make a smooth liquid ensuring there are no lumps. Add into the slow cooker and replace the lid.
  4. Once ready, serve the lamb shanks, the carrots cooked in the slow cooker, and the cooking juice as a jus.

SERVE WITH

The carrots from the slow cooker, steamed green vegetables, and mashed potatoes.

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