In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!
Slow Cooked Lamb Shoulder
2 oranges, 1 sliced and the other cut in half
1 onion, cut into wedges
1 tsp ground morita chilli or another chilli powder or smoked paprika
1 tsp cumin
1/2 C stock
300g tinned tomatillos
1/4 brown onion
1 clove garlic
1/2 fresh coriander
Preheat your oven to 180c.
Place cut onion and sliced orange in a cast iron pot and follow with lamb.
Combine the chilli, cumin and 1 tsp salt and rub over the top of the lamb. Season with freshly cracked pepper.
Pour stock and juice of remaining orange around the lamb and place in the oven.
Cook for 40 minutes, then turn the grill on to caramelise the skin for 10-15 mins.
While you're waiting for the lamb to cook, make the tomatillo salsa.
Place the tomatillos, onion, garlic and coriander into a food processor and blend until smooth. Season with salt and pepper.
Discard the orange from the pan and shred the lamb. Check for seasoning.
If there's a lot of liquid, place on the stove to reduce.
Heat the tortillas and assemble the tacos. We added shredded cabbage, followed by the lamb, tomatillo salsa and then pickled red onion.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
Choripan is an iconic street food in Argentina and is such a simple sandwich, but absolutely packed with flavour. It involves cooking a fresh chorizo sausage until nicely charred and placing it in a roll which is then slathered with a bright, savoury oil of parsley, garlic and chilli.
These Lemongrass Chicken Pita's are a Vietnamese inspired version of a chicken souva. The chicken breasts are flattened, for an even cook and marinated in a bright and savoury dressing of lemongrass and fish sauce. We've whipped up a super simple coconut and sate dressing and added some cucumber and shredded cabbage for crunch. Finish it off with some roasted peanuts and you'll have the whole family smiling from ear to ear!