Leg of lamb cooked in muscadel, served with sweet peppers
By: Pink Polka Dot Food
Recipe Type: Mains
Leg of lamb recipe
1 x 1.2 kg leg of lamb
4 garlic gloves, peeled and chopped
4 sprigs of fresh Rosemary, chopped
15ml Dijon mustard
30ml Olive oil
Salt and freshly grounded pepper to taste
350ml Muscadel wine
4 red peppers, seeds removed and sliced into strips
4 yellow peppers, seeds removed and sliced into strips
45g butter, melted
200ml vegetable stock
Mix the garlic, rosemary, mustard, olive oil and 100ml of the muscadel together. Season the leg of lamb with the salt and pepper and smear the muscadel mixture over the lamb and set aside to marinade for 30 minutes.
Preheat the oven to 200ºC. Place the lamb in a roasting pan, and place the sliced pepper strips around it. Pour the remaining muscadel, the melted butter and 50ml of the vegetable stock on the peppers.
Roast the meat for 1 hour and 15 minutes for rare and 1 hour and 30 minutes for medium and 1 hour and 45 minutes for well done, whilst basting the meat and peppers with the sauce from time-to-time.
Once cooked, remove the meat and peppers from the oven and set aside to rest for 15 minutes, whilst making the gravy.
Pour the remaining pan juices into a small sauce pot. Blend the flour with a little cold water, add to the pan, and stir over low heat, for about 2 minutes. Add the rest of the stock and stir constantly until the mixture boils. Cook for 5 minutes until the mixture thickened.
It is weekend and in South Africa it is normally time to light the fire and have a braai. One thing that features often on a South African braai is boerewors. I made these muffins with some left-over boerewors, but any sausage will be a nice surprise in the muffins. I am going to try pork bangers and chorizo the next time!
Something else South Africans serve with a braai is pap (cornmeal porridge). These Boerewors and Corn muffins are pap and boerewors in a muffin!
It is great for breakfast time or school lunch boxes. I made six large ones, but for children the smaller muffins will be better.
A recipe for a corn muffin with a boerewors surprise
125g cake flour
15ml baking powder
170g maize meal
60g butter, melted
1 x 410g sweetcorn
200g cooked boerewors
Pre-heat the oven to 200⁰C. Grease a muffin tin.
Sift the cake flour, baking powder and salt together. Add the maize meal and sugar and stir together.
Whisk the egg, butter, milk and sweetcorn together and add to the dry ingredients. Mix lightly.
Spoon half the batter into the muffin tins. Cut the sausage into 6 or 12 pieces, depending on the size of your muffin tins and place a piece onto the batter in the muffin pans. Top with the remaining batter.
Bake for approximately 20 minutes until the muffins are slightly brown and cooked through.
It is supposed to be autumn in Cape Town, but it is so hot it feels like summer! I have been cooking a lot of stews and curries during the cooler days, but with the summery weather it somehow did not feel “right” to post dishes that are supposed to be eaten in colder weather! I, however, love the sunny and hot weather.
We went to the Cheese and Wine festival on Friday, 26 April 2013. The Cheese Festival is one of the highlights on my culinary calendar, every year. As usual Nataniël was first on our list to watch!
We were informed that Jenny Morris’s show was delayed for half an hour and eventually missed her but we saw Herman Lensing with Brumilda van Rensburg. We loved Vicky de Beer who demonstrated loads of delicious recipes using cheese.
Nina mentioned one thing that is particularly true about food blogging. One person in a food blogger’s household always gets to eat beautifully styled, but cold food, since a food blogger must always first take photos of his/her food. Since I am working almost the whole day I am finding it extremely difficult to take good quality photos, since it gets dark so early now in Cape Town. Sometimes I try to keep some food to take pics the next day, but I personally thing that bredies and stews looks far better when taken as a whole and not dished up on a plate!
I am sharing this mushroom stew with you, which is a great vegetarian dish. Serve it with pasta, rice or couscous.
150g mixed exotic mushrooms (or use 500g Portabellini mushrooms), chopped
125ml dry white wine
1 x 410g can whole peeled tomatoes
30g tomato paste
15ml brown sugar
30ml chopped fresh basil leaves
15ml fresh chopped oreganum leaves
1 bay leaf
1 fresh rosemary sprig
80ml sour cream
Place the dried shitaki mushrooms in a small heatproof dish and add the boiling water. Stand for 20 minutes and drain, but reserve the liquid. Chop the mushrooms and keep aside.
Heat the oil and butter in a heavy based pot and fry the onions until soft. Add the garlic and chopped fresh mushrooms and stir fry until the mushrooms are turning brown.
Add the wine and heat until it starts to boil. Add the tinned tomatoes, tomato paste, brown sugar and herbs. Season with the black pepper and add the shitake mushrooms with the reserved liquid. Bring to the boil.
Reduce the heat and simmer on low for an hour. Discard the bay leaf and rosemary sprig. Add the sour cream and heat through. Serve with crusty bread or rice or any other starch of your choice.