Top 100 Gemmayze Street Inspired Lamb Shoulder

Feeding a crowd is a breeze with this Slow Cook Lamb Shoulder recipe.  The Lamb ends up so soft you can scoop it with a spoon. This recipe is inspired by a new restaurant in Auckland serving Lebanese cuisine. Gemmazye Street’s menu is a feast of the unusual for real Foodies looking for a special night out.  Featuring already in Cuisine’s Top 100 Restaurants, they are located in St Kevin’s Arcade on Karangahape Road, a unique enough setting in itself, with a view all the way to the Sky Tower.  Well worth a visit with a very welcoming atmosphere.  In the meantime, here is my take on a wonderful Lamb dish they serve.

Tip: If you use a pressure cooker for this recipe, you can reduce the cooking time by two thirds.

You will need:

1 x 2.2kg Gourmet Direct Bone In Lamb Shoulder

1 Tbsp Toasted Coriander Seeds crushed

1 Tbsp Cumin Seeds toasted

200gm Gourmet Direct Lamb Glaze diluted in 500mls hot water

500mls Gourmet Direct Beef Stock

50mls Divinity Pomegranate Balsamic Reduction

2Tbsp Rice Bran Oil

1 tsp Butter

1 x large Onion (chunked)

3 sticks Celery (chunked)

2 Carrots (chunked with skin on)

5 large garlic cloves cleaned and sliced

Apricot & Herb Gremolata:

250gms chopped Otago Dried Apricots

Handful fresh Mint finely chopped

Handful fresh Coriander leaf finely chopped

1 Tbsp Toasted Sesame Seeds

1 tsp grated Lemon Zest

Olive Oil to combine & Lemon Juice to taste

Method: (Preheat Oven to 170 degrees C)

Heat oil and butter in a large pot or oven dish deep enough to accommodate the Lamb and liquid to almost cover.  Rub Corriander and Cumin seeds over Lamb.

Sear Lamb until golden brown and remove from pan. set aside.

Add vegetables to the pan and sear until softening and Onion is golden.  Return Lamb to the pot. Place on top of vegetables.  Add diluted glaze and stock to almost cover the lamb.

Cook on low heat (170 degrees C) in oven for three hours or until Lamb can be pulled from the bone with a spoon. (*See Tip above)

Remove lamb from pot.  Strain out the remaining liquid, discarding the vegetables.   Gently boil meat juices on the stove until reduced to a syrupy liquid.

Add the Divinity Pomegranate reduction. Taste and season.

(Up to this point you can make the Lamb a day ahead if you wish)

Increase oven temp to 180 degrees C.

Return the Lamb to the oven and roast for 20 minutes basting every 5 minutes with the reduced meat juices.  This is a labour of love but well worth it.  Allow the meat to rest for 10 minutes while you combine all the Gremolata ingredients and season to taste.

 

Serve the Lamb with wilted greens and mashed potato.   Sprinkle with the Gremolata and serve the whole lot at the table, with any unused meat juices, so that your guests can help themselves.  Try serving a Beetroot Humus on the side for a bit of extra colour.

Enjoy!

Aromatic Pork and Apple Meatball Soup

Finished-Pork-and-Apple-Meatball-Soup

This recipe is very similar to the method of the Chicken Noodle soup released last week but with different flavours working in it.  You may decide to exclude the pork and chicken meat at the end if you wish.

Apples-and-knife

Ingredients:

For the stock:

12 x Chicken Nibbles

2 x Chicken Frames or Carcass

800gms meaty Pork Spare Ribs Bones

One Lime cut into four pieces – squeeze juice into the stock and add the residual Lime..

2 inches of fresh Ginger just opened up but no need to remove the skin

6 Kaffir Lime Leaves

2 x large cloves of fresh Garlic

1 x Granny Smith Apple and half a Red Delicious, cored and sliced into pieces

6 Coriander clumps stalks only (reserve the leaves for later)

One whole red chilli – split down the middle and seeds removed (This is optional but I like a bit of heat)

One Carrot and one parsnip chopped into chunks

Generous end of a clump of celery

500mls good quality Chicken Stock

500mls Beef stock

Water to top up stock

Oil and butter for searing chicken nibbles

Searing in Copper Pot

For the Finished Soup:

1.5 Pork and Apple Sausages per person

1 x packet good quality egg noodles (or your favourite noodles or fine Laganelle al Limone pasta noodles, which have a lovely Lemon infusion that works well with this soup.)

1 x portion of Broccoli finely sliced

1 x dash of good quality medium Sherry

Julienne Carrot, Spring Onion and Sweet Peppers

Meat retrieved from your stock brew.

Sear off the chicken nibbles and pork ribs  in a little butter and oil until they are browning up.  Add the chicken frames and sear for 10 minutes.  Add the ginger, garlic, Kaffir leaves and other vegetables and apple slices.  Add Lime juice and skins and chicken stock then beef stock. Top up with equal quantities of water.  Season with Sea Salt and freshly ground black pepper.  Put the lid on the pot and after ten minutes turn the heat down to simmer.  Simmer until the meat of the Pork Ribs is falling off the bones.  This will take around 30 minutes.

Take the pot off the heat and leave to cool completely.

Pork-and-Apple-Meatball-Soup

Drain the remaining stock and veges through a large sieve into another large pot.  Extract larger pieces of chicken and the pork meat from the ribs.  Refrigerate separately.  Use a potato masher to extract every last bit of goodness from the vegetable slurry.

Allow the stock to cool and then refrigerate for a few hours or overnight.  The next day you can remove any excess fat that has settled on the surface of the stock if you wish.

To assemble the soup:

Extract twice the required quantity of stock for the number you are feeding.  Freeze the rest for another day.

Reheat the stock on a brisk boil to reduce the quantity by half.   Now add loads of fresh chopped Coriander leaf, finely sliced vegetables and, if you wish, finely diced red chilli.

Simmer until the veges are almost tender – about ten minutes. Now add the little meatballs allowing 1 1/2 pork sausages per person.  Allow the Pork balls to poach.  Taste and season.  If it needs a little Zing, add another small dash of Sherry.

Add your noodles.  Then add the shredded chicken and pork meat.  Just a small handful per person   It is important not to add the meat too early or it will go to mush.  Leave the meat quite naturally chunky, as it is if you gently extract it from the chicken carcass.  Simmer until the meat is hot and the noodles are cooked.

 

Serve with crusty bread.

Healthy Chicken Noodle Soup starts with Chicken Feet

Nothing beats homemade Chicken Soup for flavour or personal satisfaction when the job is complete.  You use nearly the whole chicken including, yes, including the feet!  The feet add a depth of flavour not achievable through simmering the carcass alone.  If the thought of chicken feet in your soup is too abhorrent then purchase a dozen chicken nibbles or wings and substitute them instead.  Use a nice deep pot for this brew.  The chicken feet crackle and spit when they’re searing so I use a crayfish pot which accommodates the whole delicious stock concoction nicely.  Try this recipe and see if you notice a difference. The resulting broth is rich and lite with a sticky depth of flavour and a lovely clean finish.  Add loads of fresh Asian Greens and herbs and the perfect Chinese soup noodles and you have a rich yet lite, satisfying, life-giving meal.

Stunning Chicken SOup made from scratch
Stunning Chicken Soup made from scratch

Ingredients:

For the stock:

12 x Chicken Feet

3 x Chicken Frames or Carcass

1 x Size 16 Free Range Chicken

Two stalks of Lemon Grass split down the middle and bashed about a bit.

2 inches of fresh Ginger just opened up but no need to remove the skin

6 Kaffir Lime Leaves

Half a bulb of fresh Garlic

Two clumps of Pak Choy Bulbs and white flesh only (reserve the leaves)

6 Coriander clumps stalks only (reserve the leaves for later)

One whole lemon – juice and rind sliced into chunks

One whole red chilli – split down the middle and seeds removed (This is optional but I like a bit of heat)

1/4 small cabbage

Generous end of a clump of celery

500mls good quality Chicken Stock

Oil and butter for searing chicken feet (not lots)

For the Finished Soup:

1 x packet good quality egg noodles (or your favourite noodles or fine Laganelle al Limone pasta noodles, which have a lovely Lemon infusion that works well with this soup.)

1 x 300ml can Coconut Cream

1 x 300ml can coconut milk or another cream if your body gives you permission.

Chicken-Feet  Chicken-Carcass-Cooking

Sear off the chicken feet in a little butter and oil until they are browning up.  Add the chicken frames and sear for 10 minutes.  Add the ginger, garlic, Kaffir leaves, Lemon Grass, Garlic and sear further.  Add Lemon juice and chicken stock then the rest of the ingredients, with the exception of the whole chicken.  Season with Sea Salt and freshly ground black pepper.  Add the whole chicken and just enough water to cover it.  Put the lid on the pot and after ten minutes turn the heat down to simmer.  Simmer until the meat of the whole chicken is falling off the bones.  This will take around 40 minutes.

Remove the whole chicken to a platter to cool til you can extract the yummy meat.  Give the bones to your cat who will love you for them.  Reserve the meat, cover and refrigerate.

Drain the remaining stock and veges through a large sieve into another large pot.  Use a potato masher to extract every last bit of goodness from the vegetable slurry.

Allow the stock to cool and then refrigerate overnight.  The next day you can remove any excess fat that has settled on the surface of the stock if you wish.

Reducing-Chicken-Stock

To assemble the soup:

*Note – you may want to freeze a quantity of the stock at this point depending on whose Army you are feeding!

Reheat the stock on a brisk boil to reduce the quantity by half.   Now add loads of fresh chopped Coriander leaf, Pak Choy leaf, a little extra crushed Garlic, Ginger and finely diced red chilli.

Add the Coconut Cream and milk.  Depending on your stock quantity, you may not want two cans here.   Taste and season.  Your reaction should be “Wow!”  If it needs a little Zing, add the juice of half a Lime.

Add your noodles.  Simmer gently for ten minutes. Lastly add the shredded chicken meat.   It is important not to add the meat too early or it will go to mush.  Leave the meat quite naturally chunky, as it is if you gently extract it from the chicken carcass.  Simmer until the chicken meat is hot and the noodles are cooked.

Finished-Soup-plated

To Serve:

Extract the noodles first and place in the centre of a wide soup bowl.  Add the meat component on top then ladle the exquisite soup broth.  Add a generous handful of chopped, fresh Coriander leaves to garnish.    If you are not such a Coriander fan then Parsley will suffice here.