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Slow-roasted Middle Eastern-style lamb leg

Slow-Roasted Middle Eastern-Style Lamb Leg

Leg of lamb

cm Fresh ginger, crushed

Garlic, crushed

Fresh coriander, chopped

Lemon, rind and juice

Tbsp Olive oil

Water

tsp Black pepper

tsp Ground cloves

tsp Ground cumin

Fennel seeds

tsp Ground cinnamon

Tbsp Paprika

Salt

Lebanese cucumber

Plain unsweetened yoghurt

Flaky sea salt

Mint leaves

Sumac powder

120 g Tomatoes, chopped

Tomato paste

Harissa paste

Score the surface of the lamb with a sharp knife, making 2cm slits in the fat and skin.

Put the ginger, garlic, coriander, lemon rind and juice and oil in a small bowl and mix well. Add the spice mix ingredients and stir in.

Rub the marinade over the surface of the lamb, working it into the cuts. Leave it at room temperature for an hour or refrigerate overnight so the flavours are absorbed.

Put the lamb into a roasting pan with 2 cups of water, cover with foil, then roast for about 3½ hours or until the meat is very tender.

Baste often with the liquid in the pan. Remove the foil, then increase the heat a little for 20-30 minutes so the skin becomes crisp. Remove from the oven and rest the meat before slicing.

Serve with Middle Eastern-style flat bread and the accompaniments listed below.

Peel the cucumber lightly and cut into thin strips. Place these in a small serving bowl and toss well with the yoghurt and salt.

Add the mint leaves and gently toss through so that they are just mixed but not drowned by the yoghurt. Sprinkle the sumac over the top and chill in the refrigerator for 2 hours.

Vanilla ice cream

vanilla bean

600 g full cream milk

200 g pouring (whipping) cream

white sugar

salt

Split vanilla bean lengthways and scrape out seeds. Place vanilla bean seeds and pods into mixing bowl. Add full cream milk, cream, sugar, egg yolks and salt (optional), and cook 8 min/90°C/speed 2. Remove vanilla bean pods.

Pour mixture, up to 4 cm high, into shallow freezable containers (e.g. aluminium, silicone) or 3-4 ice cube trays and cover with plastic wrap. Allow mixture to cool completely before placing into freezer for a minimum of 10 hours.

Place frozen mixture into refrigerator for 15 minutes, then cut into pieces (4 x 4 cm) with a long sharp knife. Place half the pieces into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer ice cream into a bowl.

Place remaining pieces of frozen mixture into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer into bowl with ice cream and serve as desired (see Tips).

BBQ chicken pizza

g extra virgin olive oil

220 g warm water

tsp white sugar

yeast

baker's flour

tsp sea salt

fine semolina

tbsp barbecue sauce

chicken

red onion

cheddar cheese

Lightly grease a large bowl or airtight container and set aside. 

Place all pizza dough ingredients, except semolina, into mixing bowl, then knead Dough /2 min. Shape dough into a ball, place in prepared bowl and turn to lightly coat in oil. Cover bowl with plastic wrap and leave dough to prove in a warm place until doubled in size (approx. 1 hour). Alternatively, place unproved dough ball into prepared airtight container and place in the fridge overnight.

If your dough has been refrigerated, remove from the fridge and set aside to return to room temperature. Generously dust work surface with semolina and divide dough into 3 balls. Working one piece of dough at a time, press it out with your fingertips from the centre to the edges and gently stretch it into shape. Alternatively, you can roll it out with a rolling pin to approx. 25 cm diameter (see Tips).

When you are ready to cook, make sure you top and cook one pizza at a time to avoid the pizza base getting soggy and becoming difficult to transfer onto pizza peel. Top with 1 tablespoon of the barbecue sauce, cooked chicken, red onion slices and cheese.

Sprinkle the pizza peel with semolina and carefully pull pizza onto the peel (see Tips). 

Launch the pizza into the pizza oven and bake for 60-90 seconds (between 320°C-350°C), carefully using the turning peel to turn every 20 seconds. Transfer onto a chopping board before slicing into 8 pieces and enjoying warm. Repeat process with remaining 2 pizza bases and toppings.

Assembly

Raw lamington slice

raw cashews

g desiccated coconut

g virgin coconut oil

g maple syrup

vanilla bean paste

g chocolate

Line a square baking tin (20 cm) with baking paper and set aside.

Place cashews, coconut, coconut oil, syrup and vanilla into mixing bowl and chop 15 sec/speed 8.

Scrape down sides of mixing bowl with spatula and blend 15 sec/speed 8. Transfer into prepared baking tin. Using damp hands, press mixture evenly into base of tin. Place into freezer for approx. 20 minutes to firm.

Place chocolate into mixing bowl and grate 10 sec/speed 9.

Scrape down sides of mixing bowl with spatula and melt 3 min/50°C/speed 2.

Pour chocolate over set base and spread out quickly and evenly. Sprinkle with extra coconut, then place into refrigerator for a minimum of 30 minutes, until firm. Cut into squares (makes approx. 20), then serve.

Jenny Blake's Sri Lankan spatchcock chicken

900 g white vinegar

g garlic powder

g ginger

g Kashmiri chilli powder

apricots

Set aside 2 sterilised jars (400 ml - see Tips). Place a small saucer in the freezer to chill (see Tips).

Place sugar and vinegar into mixing bowl, then heat 10 min/100°C/speed 1 or until sugar is dissolved.

Add remaining spices and salt, then mix 3 sec/speed 4.

Add apricot or peach, then place Varoma dish without Varoma lid instead of measuring cup onto mixing bowl lid, then cook 35 min/120°C//speed 2 [TM31: 35 min/Varoma//speed 2].

Keep Varoma dish without Varoma lid instead of measuring cup on mixing bowl lid and reduce temperature to cook 90 min/100°C//speed 2 or until mixture reaches setting point (see Tips).

Set aside 5 tablespoons of the chutney to cool for the chicken. Pour remaining chutney into sterilised sealable jars and seal immediately. Turn upside down for 10 minutes, then set aside to cool.

Sri Lankan hot fruit chutney

Separate the skin of the chicken from the flesh over breasts and legs, being careful not to tear the skin. Using a spoon, spread 2 tablespoons of the reserved chutney under the skin, then spread 2–3 tablespoons of the chutney over the chicken and gently rub in. Place chicken in prepared tray, cover and marinate in the fridge for 6 hours or overnight.

Remove chicken from fridge and stand at room temperature (approx. 30 minutes). Preheat oven to 180°C.

If using MEATER+® (see Tips), insert into the middle of the thickest part of the chicken (breast or thigh), then open the MEATER+® app and follow the prompts to cook to your liking. Roast chicken for 1 hour 20 minutes (180°C), basting throughout with extra chutney, until cooked through and dark in colour or until the MEATER+® app indicates chicken is cooked.

Rest chicken for 10 minutes or until MEATER+® indicates chicken is ready. Carefully remove the MEATER+® (if using). Serve with your favourite sides.

Roast chicken

Tuna empanadas

garlic

g red onion

g olive oil

tsp smoked paprika

½ - 1 tsp chilli powder

300 g red capsicum

200 g canned crushed tomatoes

tsp sherry vinegar

tsp sugar

olive oil

flour

tsp baking powder

water

eggs

tomato paste

tbsp sherry vinegar

parsley

anchovy

lemon

tuna

plain flour

vegetable oil

black pepper

Place garlic and onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil and sauté 4 min/100°C/speed 2.

Scrape down sides of mixing bowl with spatula and sauté for a further 4 min/100°C/speed 2.

Add remaining salsa ingredients and chop 4 sec/speed 5, then cook 7 min/90°C/speed 3. Transfer into a serving bowl and allow to cool to room temperature before serving, or cover with plastic wrap and place into refrigerator until ready to serve. Clean and dry mixing bowl.

Salsa brava

Place a jug onto mixing bowl lid and weigh oil into it. Set aside.

Place flour, baking powder and salt into mixing bowl and knead Dough /1 min 30 sec, slowly pouring oil through hole in mixing bowl lid until dough resembles rough crumbs.

Place a bowl onto mixing bowl lid and weigh water into it.

Knead Dough /1 min, slowly pouring water through hole in mixing bowl lid until dough is combined.

Transfer dough onto a silicone bread mat or lightly floured work surface and shape into a ball. Place into a large bowl, cover with a kitchen towel and leave to rest for 30 minutes. Clean and dry mixing bowl.

Pastry

Place water into mixing bowl, insert simmering basket and place eggs into it and cook 14 min/Varoma/speed 1.

Remove simmering basket with aid of spatula and place under cold running water to cease cooking. Set aside to cool eggs. When cool enough to handle, peel eggs and roughly chop. Rinse and dry mixing bowl.

Place garlic and onion into mixing bowl and chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil and sauté 3 min/Varoma/speed 1.

Add tomatoes, tomato paste, sugar and vinegar and cook 7 min/100°C/speed 2, without measuring cup.

Add parsley, anchovies, lemon zest, lemon juice, tuna and reserved eggs and mix 10 sec/speed 2, or until incorporated.

Transfer mixture into a sealable container and place into the refrigerator to cool while rolling pastry.

Tuna filling

On a lightly floured work surface, roll out pastry (approx. 2 mm thickness). Using a cookie cutter (9-10 cm), cut pastry into circles. Re-roll excess pastry to cut out more circles (makes approx. 34 circles in total). If pastry shrinks, roll out again to a 9-10 cm diameter just before filling.

Place 1 heaped teaspoon of tuna mixture in the centre of the pastry circle, then lightly brush around all edges with water and fold over to form a semi-circle. Seal edges together, making sure to remove any air bubbles. Use a fork or your fingertips to crimp the edges. Continue until all pastry and filling is used.

Line a large plate with a paper towel and set aside. Place a small saucepan over medium-high heat and add enough oil to cover empanadas. Heat oil to 180°C (see Tips). Working in batches, use a slotted spoon to lower empanadas into hot oil, ensuring they are not crowded (approx. 3-5 empanadas per batch) and fry for 2-3 minutes, turning once during frying, until golden brown. Carefully remove using slotted spoon and transfer onto prepared plate, then sprinkle with salt and pepper. Serve empanadas warm with Salsa brava.

Baked pumpkin doughnuts

60 g extra virgin coconut oil

pumpkin

buttermilk

brown sugar

⅛ tsp stevia extract powder

cinnamon

220 g self-raising flour

½ tsp bicarbonate of soda

tbsp raw sugar

Lightly grease 2 x 12-hole doughnut tins and set aside.

Place water into mixing bowl. Place Varoma into position and weigh pumpkin into it. Secure Varoma lid and steam 20 min/Varoma/speed 2 or until pumpkin is very tender. Transfer pumpkin onto paper towel for a minimum of 5 minutes to drain excess moisture. Discard steaming liquid.

Place warm pumpkin (see Tips) and coconut oil into warm mixing bowl and purée 10 sec/speed 6 or until coconut oil is melted and mixture is smooth. Scrape down sides of mixing bowl with spatula.

Add eggs, buttermilk, oil, sugar, stevia extract powder (optional), cinnamon, flour and bicarbonate of soda and blend 10 sec/speed 5.

Scrape down sides of mixing bowl with spatula and blend 5 sec/speed 4 or until combined (the mixture will be wet).

Transfer mixture into a piping bag fitted with a plain nozzle (1 cm). Pipe mixture into prepared tins, filling two-thirds full (mixture will make 16 doughnuts total). Bake for 10-15 minutes (150°C), or until puffed and lightly golden. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool for a further 5 minutes. Clean and dry mixing bowl.

Doughnuts

If using, place sugar and cinnamon into mixing bowl and mill 6 sec/speed 8 or until mixture resembles caster sugar. Transfer mixture into a large snaplock bag. While still warm, place 6 doughnuts into bag and gently shake to coat. Serve doughnuts warm.

Cinnamon sugar (optional)

Wombat slice

sunflower seeds

pumpkin seeds

Medjool dates

g cacao powder

g dark coconut nectar syrup

vanilla extract

coconut oil

g Lowan® cocoa bombs

Line a slice tray (18 x 28 cm) with baking paper and set aside.

Place all ingredients, except cocoa bombs, into mixing bowl and mix 20 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add cocoa bombs and mix 10 sec//speed 5, with aid of spatula.

Transfer into prepared slice tray. Using damp hands, press mixture firmly into edges of tray. Place into freezer to set (approx. 30 minutes). Remove slice and cut into pieces (approx. 30 pieces). Transfer into a freezable storage container and place into freezer until ready to serve. Remove from freezer just before serving.

Freckle cake

coconut oil cooking spray

750 g butternut pumpkin

honey

baking powder

tsp bicarbonate of soda

g extra virgin coconut oil

coconut flour

cacao powder

g coconut cream

400 g dairy free milk chocolate

80 g icing sugar

Preheat oven to 160°C. Liberally spray 2 springform cake tins (20 cm) with coconut oil and set aside.

Place half of the pumpkin into mixing bowl and chop 3 sec/speed 6. Transfer into a bowl and set aside.

Place remaining pumpkin into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining ingredients, including reserved pumpkin, and mix 20 sec/speed 4, with aid of spatula.

Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 4, with aid of spatula.

Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 5.

Divide cake mixture evenly between prepared cake tins. Bake for 55-60 minutes (160°C), or until edges start to pull away from the sides of tin and a wooden skewer inserted into the centre of the cakes comes out clean. Allow cakes to cool in tins (approx. 30 minutes), then cover with plastic wrap and place into refrigerator overnight to cool completely. Clean and dry mixing bowl.

Cake

Place a jug onto mixing bowl lid and weigh 80 g of the coconut cream into it. Set jug aside.

Place chocolate into mixing bowl and chop 5 sec/speed 7.

Scrape down sides of mixing bowl with spatula and melt 10 min/80°C/speed 3.

Scrape down sides of mixing bowl with spatula and mix 1 min/speed 3, without measuring cup.

Mix speed 3, pouring the reserved 80 g coconut cream through hole in mixing bowl lid, stopping when you hear the mixture thicken (approx. 3-5 seconds).

Add coconut oil and mix 1 min/speed 5 (it may appear that the chocolate and coconut oil have split, but this is normal).

Scrape down sides of mixing bowl with spatula and blend 30 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add remaining 70 g coconut cream and blend 30 sec/speed 7.

Scrape down sides and bottom of mixing bowl with spatula, then allow mixture to cool in mixing bowl for 1 hour.

Insert butterfly whisk. Add 40 g of the icing sugar and mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.

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