7.27.2014

Pork Belly with Szechuan Pepper

Pork Belly with Szechuan Pepper

We are cooking off the spice rack at IHCC this week.



Pork Belly with Szechuan Pepper

Adapted from Eat by Nigel Slater

Ingredients:

2 Tbsp neutral oil
250 g pork belly, cut into 1/2-inch dice
2 Tbsp Szechuan pepper, coarsely ground
1 Tbsp honey
juice of 1 lime

Method:

In a skillet, heat the oil and fry the meat until lightly browned. Add the Szechuan pepper, honey and lime juice and cook for a couple of minutes. Serve on pasta.

7.13.2014

Braised Lamb Shanks

Braised Lamb Shanks

A quick one from the archives. (dinner last Christmas)


Braised Lamb Shanks

Adapted from Bones by Jennifer McLagan

Ingredients:

2 lamb shanks, about 350 g each
salt and pepper
2 Tbsp neutral oil
4 onions, diced
1 carrot, diced
2 tsp dried rosemary
330 ml Guinness
2 Tbsp brown sugar
1 tsp mustard
2 cloves garlic, sliced

Method:

Preheat the oven to 160°C.
Pat the lamb shank dry and sesaon with salt and pepper. In a braising pot, heat the oil and fry the shanks until nicely browned on all sides. Remove from the pot and set aside. Add the onions and fry on low-medium heat until soft, about 10 minutes. Add the carrot and rosemary and cook for 2-3 minutes. Add the rest of the ingredients, bring to a boil and add the lamb shanks. Transfer to the oven and braise for about 2 hours or until very tender. Serve on pasta.