MICHAEL'S PICK OF THE WEEK IS:
Lamb Midloin Roast! I've taken our organic, salt bush, lamb midloins, removed the bones and rolled it into the perfect roast for 2. Plain or marinated in our house made, Greek marinade, this is my wife's favourite lamb roast. I like to start it in the pan and brown the fat to help begin the rendering process, while the oven pre-heats to 160 °C. Because there's so much flavour in the lamb fat this makes sure it renders properly and you get the best out of this perfect little roast. Once it's nicely browned, finish it off in the oven for 30mins and let it rest before serving. It pairs well with roasted root vegetables like parsnip and carrot and some charred broccolini. Controversially my wife likes hers swimming in our Mint Sauce, but I go for our Chicken Gravy - it works great with lamb too!
THE MOST UNDERRATED CUT IN THE CABINET RIGHT NOW IS:
Chicken Thigh Chop. Versatile and flavoursome, its perfect cooked in a pan to get a nice crispy skin or swimming in a tray of Organic Passata, our Chicken Stock, garlic and olives for a comforting Chicken Cacciatore.
WHAT I'D BE COOKING THIS WEEKEND IS:
To me, nothing is more nourishing this time of year than Osso Bucco. It's a slow cook hero that melts in your mouth with a slightly gelatonous mouth feel and packed full of marrow goodness. I cook mine low and slow in a dutch oven, seasoned with some S&P, herbs from the garden - think rosemary, thyme, sage and bay leaves - and covered with a mix of Organic Passata and our Beef Stock for a rich flavour. I prepare it in the morning and have it in the oven all day at 150°C, and by the time it's ready, your neighbours will be jealous of the smell permeating from your house. Served up on a bed of creamy polenta this dish will wash the SAD's away and leave you feeling nourished.
WHAT I TELL EVERY CUSTOMER WHO WALKS IN LOOKING LOST IN WINTER:
Make a little bit more if you're slow cooking! Generally a slow cooked meal will be nutrient dense and better for digestion, so make the most of keeping your kitchen warm with the oven on. Plus, 1 cook, 2 meals - because it's comforting to know you have something nourishing in the fridge/freezer for a later date!
MY FAVOURITE SPOT IN BENTLEIGH OUTSIDE OF WORK IS:
Because my life revolves around food and flavour, I only get my coffee from Tax Agent Espresso, I treat myself to a tasty Banh Mi from Hungs Bakery on Centre Rd and new to our little strip on Patterson Rd, a No.6 from Suburbia Deli - locals know what I'm talking about!
