Friday, August 12, 2005

Efficient use of leftovers...

After an awesome lunch party on National Day at Koko's, we (as usual) over-catered and had so much leftovers.

Koko gave out as much food as she can to everyone and had to chow through the rest for the next 2-3 days. I took some of my roast lamb back with me and decided to make a stew out of it. I cooked it the next day for my family and it was marvellously delicious....i was really happy with it actually...! :)



Lamb Stew with Red Wine and Vegetables

Ingredients:

Roast lamb, bite size pieces
Carrots, skinned and cut into bite size
Potatoes; skinned and cut into halfs or quarters
Celery, be sure to shave off top layer of skin to remove tough stringy bits
Bacon or better if pancetta, cut into small pieces
I red onion; chopped
4 shallots, chopped
5 bulbs of garlic, chopped
Red Wine
Djon Mustard
1/2 cup Vegetable or lamb stock
Olive oil
Butter

Method:

Heat saucepan and add in olive oil and butter.
Throw in the chopped onions and shallots. When its starting to brown, add in garlic and fry till slightly golden.
Next, add in the lamb and bacon and stir for about 4 min. Followed by carrots, potatoes and celery. Continue frying for another 4 min.
Add 1 tbsp of Djon Mustard and the vegetable or lamb stock.
Add in half a bottle of red wine. (I used the Mouton Cadet Medoc; its not my choice for a red to drink, but its awesome for my stew!)
Simmer on low fire for about 45minutes to an hour. Taste and seaon with pepper if necessary.
Serve either with mash potato or steamed rice.


If you would like to use fresh lamb or beef to make a stew, just follow the steps below:

Marinate meat with whole crushed garlic, half bottle red wine, pepper or pepper corns for at least 4-6 hours.

Drain meat from marinade. Lightly sear the meat in olive oil and season with sea salt. Remove from pan.

Throw in the chopped onions and shallots. When its starting to brown, add in garlic and fry till slightly golden.

Next, add in the seared meat and stir for about 4 min.

Followed by carrots, potatoes and celery. Continue frying for another 4 min.

Add 1 tbsp of Djon Mustard and the vegetable or lamb stock.

Add in the red wine marinade . Simmer on low fire for about 45minutes to an hour. Taste and seaon with pepper if necessary.

Serve either with mash potato or steamed rice.

2 Comments:

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