Tag Archives: fresh parsley

Slow Roast Leg Of Lamb With Chilli And Herb Marinade

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One of the best ways to cook a leg of lamb with zero stress for the cook and tons and tons of flavour! If you like spoonable meat, this is the recipe for you.

This is one of our regular Sunday roasts, pop it in the oven in the morning and come back to it in the evening to finish it off.

The marinade might look an odd colour but trust me, it will taste fab!

As for stabbing the leg……….I really do mean stab it! Take your largest chopping knife and stab it until nearly through the leg and then turn the blade to make a hole big enough to fit a couple of fingers so you can pack the marinade down it.

Leftovers make a beautiful stuffed bread filling, if you have any!

Serves 6-8.

Ingredients

3kg leg of lamb

70g flat leaf/Italian parsley, leaves picked

6 large sprigs of thyme, leaves picked

2 large sprigs of rosemary, leaves picked

4 cloves of garlic, peeled

1 large green chilli, deseeded

2 tablespoons balsamic vinegar

4 tablespoons olive oil

salt and pepper

Method

Preheat the oven to 140 degrees Centigrade.

Process all of the ingredients, except the lamb, to form a thick paste.

Place the leg in your roasting tin and stab all over it, ideally holes that you can fit 1-2 fingers into but don’t cut all the way through.

Pour the marinade over the lamb and then use your fingers to pack the marinade into the cuts.

Smear the remaining marinade all over the lamb.

Lay the lamb, fatty, meaty side up and pour 500mls water into the tin.

Wet a piece of baking parchment while scrunching it up, spread over the top of the meat.

Seal completely with a piece of tin foil.

Place the roasting tin in the preheated oven and bake for 7 hours.

After seven hours, remove the foil, drain all of the pan juices into a pan.

Turn the oven up to 200 degrees Centigrade.

Spoon the fat from the from the pan juices back over the surface of the lamb and return to the oven.

Bake for a further 40mins, basting regularly with the fat in the pan.

To serve, heat the pan juices and serve the meat with the juices over the top.

Lemon, Garlic and Parsley Chicken Wings

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An all time classic marinade that just screams fresh to me.

Our lemon tree is laden at the moment and I suspect that lemons will be featuring a lot more in the coming weeks.

I have cooked these in the oven, it is winter here, but, they taste even better on the BBQ with crispy skin and garlic, yum!

Serves 4-6.

Ingredients

1.4kg chicken wings, tips removed and cut in two

4 cloves garlic, chopped

2 lemons juiced

large handful parsley leaves, chopped

50mls olive oil

salt and pepper

Method

In a large bowl combine the garlic, lemon, parsley, oil, salt and a good grinding of pepper.

Add the chicken wings, mix well and allow to marinade for 2-6 hours.

Preheat the oven to 200 degrees Centigrade. Line two baking sheets with baking parchment.

Lay the chicken pieces on the prepared tins. Brush over any extra marinade.

Pop into the oven and bake for 35-40 mins, basting every 10mins with the pan juices.

Allow to cool a little before serving.

 

Simple Roast Chicken With Chimichurri Sauce

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The boys and I recently went out for dinner to a Brazilian BBQ restaurant which was a huge success with my carnivores, I have never seen them eat so much!

One of the side sauces served with the barbecued meat was  Argentinian Chimichurri and it was a massive hit, so, home again we have been experimenting with our own version which lifts the most humble of chickens to stellar levels of taste!

This chicken can also be barbecued, just remember to let it rest after cooking.

Roast the carcass at the same time as the joints and then add the meat bones and pan juices after dinner to form the base of a simple stock.

Ingredients

1 x 1.8kg chicken, jointed into 10 pieces

2 tablespoons olive oil

salt and pepper

25g  fresh parsley leaves, chopped finely

25g fresh coriander leaves and stalks, finely chopped

1 clove garlic, minced

1 teaspoon very finely diced fresh green chilli

140mls olive oil

2 teaspoons apple cider vinegar

Method

Preheat the oven to 200degrees Centigrade.

Combine the chicken, olive oil and a really good dose of seasoning in a bowl.

Place the chicken joints, skin side up on a baking sheet and bake for 35-45mins, basting every 10mins until golden and the skin is crisp.

While the chicken cooks, combine the parsley, coriander, garlic, chilli, oil and vinegar. Set aside.

Once the chicken is cooked, let it rest for 15-20mins, serve with a little sauce spooned over the top with extra on the table for people to help themselves.

Baked Baby Snapper with Fresh Herbs

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My fast food home made challenge has begun again with the boys and this is my first effort!

Fish and chips are a favourite but not not terribly healthy and certainly not gluten free.

I have oven baked the fish with absolutely no fat, used gluten free breadcrumbs flavoured with herbs and the freshest of fish from our local fishmonger, baby snapper caught in Western  Australia.

This recipe works with any white fish fillets, just adjust the cooking time accordingly.

I have mentioned before but, here I go again………gluten free bread costs a fortune so buy it when it’s on special or reduced and crumb it in your food processor, don’t cut off the crusts, keep them on and even consider using rolls! These breadcrumbs are from 3 gluten free rolls.

Serve with home made wedges and a squeeze of  lemon.

Serves 6.

Ingredients

800g- 1kg fish fillets, around 12 baby snapper fillets

250g fresh gluten free breadcrumbs

A few sprigs of fresh parsley

A handful of fresh oregano

Salt and freshly ground pepper

2 eggs, beaten

Method

Pre heat the oven to 200 degrees Centigrade. Line 2 baking sheets with baking parchment.

Combine the breadcrumbs, parsley, oregano, salt and pepper in a bowl.

Take each fish fillet, dip into the egg and then into the breadcrumbs.

Lay onto the baking sheet and repeat with the remaining fillets.

Bake in the oven for 7-10mins, for baby snapper, larger fillets may take a little longer.

Ham Hock Terrine with Whole Grain Mustard

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This is so simple to make but looks very impressive served with salads.

As it sits if the fridge for a day or two it is the perfect make ahead main and any leftovers, sliced thinly make a very luxurious sandwich filling.

Gluten free, dairy free and egg free, this is a great recipe to have on hand if catering for folk with allergies too.

Unfortunately, I didn’t do a terribly neat job of slicing it for the photo but I’m sure you can do better!

Serves 6-8.

Ingredients

2 large ham hocks

water

4 tablespoons whole grain mustard

2 tablespoons freshly chopped parsley

ground fresh pepper

Method

Pop the hocks into a large pan or pressure cooker and cover with water, to come at least 3cm over the hocks.

Bring the pressure cooker up to pressure and cook for 1 hour. If using a pan, cover, bring to the boil and simmer for two hours.

Allow to cool in the pan. DO NOT DISCARD THE STOCK!

Once cool enough remove the hocks and strip all of the meat off and set aside in a large bowl.

Pull the meat into small shreds.

Discard the bones.

Bring the stock in the pan back up to the boil and allow to simmer until you only have around 200mls left.

Pour the stock concentrate on to the meat, once cool, add the mustard and parsley and mix well.

Line a 2lb loaf tin with cling film, going lengthwise and width wise to ensure a seal, make sure there’s enough over hang to pull over once the terrine has set.

Pour the meat and stock into the loaf tin and level out.

Place in the fridge, once set pull the cling film over to seal and allow to sit for 24-48 hours.

To serve, remove the cling film and slice.