Tag: Over The Moon Dairy

Rich Lamb Shank Curry ( Serves 4-6)

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It depends on the size of your shanks how many you will feed from this – I used Harris Farm Shanks which at $7.99 a kilo this week are an absolute bargain. Plus History tells me ( Ive been using these shanks forever) that they are meaty, tasty and will always produce a great meal. If you’re not lucky enough to be near by a Harris Farm seek out the fattest juiciest shanks you can, grab your food processor ( nobody wants to glove up and chop chilli ) and put on an accent and start dropping your coriander from a height ( because Mr O says so when he faffs about like this)…

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INGREDIENTS:

4 -6 Lamb Shanks depending on size and how many you want to feed

PASTE:

1 Large Brown Onion Roughly chopped

1 Clove Garlic Peeled

5 sum Ginger peeled and chopped into coins or chunks

3 large red chillies chopped roughly ( deseeded if you wish) You can use one but I like it spicy!

Roots and Stems of 1 bunch coriander

1 Teaspoon Apple Cider vinegar

GRAVY/SAUCE

1 Jar tomato Passata

1 Teaspoon Powdered Coriander

1 Teaspoon Tumeric

1 Teaspoon Curry Powder

1 Teaspoon Garam Masala

1 teaspoon Powdered Cumin

1 Tablespoon Thermomix Veg Stock ( Or little Gel Packet Beef Stock)

Season to taste.

WHOLE SPICE:

3 Whole Cloves

1 Cinnamon Stick

5 Bruised Cardamon Pods

1 Star Anise

2 Bay Leaves

1  teaspoon Cumin Seeds

Finish:

2 Tablespoons Greek Yoghurt ( one to stir into sauce 1 to drizzle)

Chopped Coriander Leaves ( as much or as little as you want)

METHOD:

Pop  your paste ingredients into a processor and process or pulse until it comes together ( now you can use some of this to massage in and marinate overnight if you want and reserve the rest for step 3) this will only enhance the depth of flavours.

Sear your shanks well in a heavy based pan and set aside.

Add your paste ingredients and your dry ( powdered from sauce list) spices to the hot pan. You can add a little virgin olive or coconut oil here if you wish. Stir until fragrant ( and trust me you will know what fragrant is – it clears the sinuses) Use your extraction fan!!

Add your Passata and stock and about 500 ml of water – bring to the boil. Add your whole spices.

Pop your shanks back in and jam a lid on.

Pop the shanks into a low slow oven 110-120 degrees for 3-4 hours or until the meat is tender and luscious and falling from the bone.

Remove from oven and pop pan back onto the stove. Lift your shanks from the sauce and set aside in an oven proof tray with foil on top. I put mine back into the oven last night it was so coooollllddd…

Bring sauce to boil and reduce a little ( it will go nice and thick) stir through 1 tablespoon of good quality greek yoghurt ( I love Over the Moon Jersey Milk Yoghurt if I can get it or Tamar Valley if I can’t)

Serve with steamed greens and drizzle with a little more yoghurt ( stir it until it becomes runny) Sprinkle liberally with coriander.

ENJOY! ( Shred leftovers to eat for lunch the next day – my hubby loves to get out the pie maker for the leftovers when Im not around).

 

 

 

 

 

Chocolate Lava Puddings

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lava pud

THIS IS AN ORANGE LEVEL DESSERT AND IS NOT RECOMMENDED IF YOU ARE IN THE GREEN PHASE. But Chocolate Cravings are hard to beat and this one will hit the mark. If it doesn’t – you really have a problem. Thermomix and regular method included here.

INGREDIENTS:
1/4 Cup Almond Meal ( Thermomix 65 grams raw almonds)
100 g Dark Chocolate ( at least 75% – I used Cadbury Coco)
1 level teaspoon gluten/grain free baking powder
2 eggs
50 grams coconut oil
50 grams devondale salted cultured butter
1 teaspoon organic vanilla paste
METHOD:
Grease with butter 4 dariole pots or small ramekins
Mix together Almond Meal and Baking Powder – set aside.
THERMOMIX: Blitz Almonds and Baking powder Sp 9 15 seconds – scrape down bowl. Blitz again for further 5 second bursts if needed. SET ASIDE – do not wash bowl.
Melt together chocolate, coconut oil, butter and vanilla over water bath or in microwave.
THERMOMIX: Break up chocolate and Blitz 20 Seconds Speed 9. Scrape down bowl. Add coconut oil, butter and vanilla to chocolate. Melt 40 degrees speed 2 for 2 mins. Scrape down bowl. Add Almond Mixture and Eggs. Mix Speed 5 40 seconds, Scrape down bowl mix again if required. Place into well greased dariole pots or ramekins and set aside.
Non thermo: Gently beat eggs
Add Almonds and Eggs to cooled chocolate mixture folding in well. Place into prepared dariole pots or ramekins. SET ASIDE.
This recipe will work best if you an make earlier and if a hot day place in fridge for a couple of hours or if cold leave on bench.
PRE HEAT oven to 160 degrees fan. THEY MUST GO INTO A PRE HEATED OVEN!
Cook for 7 – 10 minutes ( depending on your oven). They will soufflé up. YOU need to serve them immediately with either greek yoghurt or double cream and berries. They are super rich and chocolatey but not sweet. They are quite bitter. If you can’t deal with bitter chocolate you can add a tablespoon of PURE maple syrup to your chocolate/coconut oil/butter mix.
Enjoy:
Nutritional information: ( not adding sides)
264 Calories Fat(g):25.6 Carbs(g):4.6 Protein(g): 5.3

Beef Mushroom and Merlot Hot Pot

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beef mushrom and merlot

This is deliciously rich and warming casserole for colder evenings. It makes 6 decent serves that will fill you with good fats and comforting goodness. Add a carrot to your base it becomes an orange meal ( but if you’ve had a fast day thats more than fine). Take the carrot out you’re back in the green.

This recipe is with the carrot added ( for your nutritional panel) its still well within the realms of being very low carb and very nutrient dense and good tucker!

INGREDIENTS:

1 Kilo Of Beef Casserole ( Chuck) steak cut into chunks but not trimmed ( leave the fat fat is flavour and filling)

1 Small carrot diced

1 small brown onion diced

1 stick of celery diced ( I used young celery from my garden so leaves and all)

2 cloves of garlic chopped finely

1 teaspoon sweet paprika

1 can of Rich and Thick Chopped tomatoes ( I used Adroma for this)

250 Ml Merlot

1 Tablespoon of Thermomixed vegetable stock

Assorted herbs ( Parsley, Rosemary, Thyme)

250 grams button mushrooms quartered

Pink Salt and Black Pepper to season

Sour cream or Creme Fraiche to serve.

Garlic Infused Olive Oil and Cultured Butter for Searing your Meat

METHOD:

Sear your meat on a high heat in a heavy bottomed pan using your infused oil and butter ( I use cast iron as I love the flavour it gives – I’ve also cooked in it for years)

Once your meat is browned well ( its a good time to season while the meat is browning) remove and set aside to rest.

Pop your chopped vegetables ( celery,onion, garlic and carrot if you’re using) into the pan and the leftover juices. If you need to add more butter and oil to help do it.  Add paprika (1 teaspoon) at this stage too.

One you have sautéed them down pop your beef and its resting juices back into the pan.

Now deglaze the pan with your merlot. ( Pop it into the pan with the beef and veg and scrape up all the bits stuck to the bottom of your pan with it while it bubbles and reduces)

Now you add your tin of tomatoes and a tin of water to the pan along with your vegetable stock. If you don’t have thermomix stock use the little pots of stock that continental make ( the jelly like ones)

Bring this all to a nice simmer and pop in your mushrooms.

Let this simmer nicely on the stove for a good 45mins to an hour.

I have gas so at this stage I switch off and pop in the herbs and clamp down the lid and reheat for another 30-45 mins when its time for dinner.

Add your fresh herbs at the very last for a pop of freshness. You could also squeeze in some lemon juice. This would give the dish added zing.

Serve with a side of buttery broccolini for adults – a little sweet potato or low carb spud ( spud Lites) for Diabetics or Kids or Hubbys who also need a couple of extra carbs.

Also add a lavish dollop of sour cream or cream fraiche and sprinkle with a little sweet paprika. ( extra)

NUTRITIONAL INFORMATION:

Calories: 135 calories  Fats:6.9g   Carbs:6.5 g  Net Carbs: 5.2  Protien:5.5g

 

Parmesan & Parsley Chicken Schnitzel

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parmesan and parsley snitty

While I was making this it caused me to reminisce – when I was about 14 maybe 15 my parents used to holiday in a caravan in Tuncurry. For as long as I can remember I have been obsessed with faffing in the kitchen, and sometimes Mum was happy to let me, especially if we were on holiday.

Anyhow  I made a veal in a creamy garlic sauce ( yes it seems even then I was obsessed with creamy sauces) and we only had powdered garlic. Id never used it before and the recipe called for a teaspoon of crushed. Not knowing the difference between tsp and Tsp ( thats how it was written) I put a TABLESPOON of garlic powder into my sauce and ALL OVER MY VEAL. Needless to say – I nearly killed my parents – especially my mother who still had her gallbladder back then. I wasn’t ever allowed to use garlic powder ever again.

But tonight I did – I wanted to use onion and garlic but not have it be WET in the crumb. Onion Flakes located – Garlic Flakes – not located – powder it was. AND I was afraid  – very afraid that I may kill either myself or my gall bladder intact hubby or one of the kids. Happy to report – we are all alive and no one has fallen off the perch yet.

You will need a high speed processor for this one as it involves making a crumb from almonds and seeds. That can also be used to crumb lamb cutlets or maybe even fish. Because come on – who doesn’t love a crumbed cutlet?

INGREDIENTS – CRUMB ( Plus method for Thermomix)

Weigh into your bowl 150g Whole Raw Almonds

25 g Pumpkin Seeds

20g Sunflower Seeds

5 g Psyllium Husk ( this acts like a glue – you need it)

50 g Of Thermo blitzed parmesan Cheese

1 teaspoon of Onion Flakes

Half a teaspoon of Garlic Powder ( if you find the flaked style use a teaspoon)

A good Sprig of fresh parsley and Pink Salt and Pepper to season

Blend Speed 9.5 for 10 seconds. Scrape down bowl repeat for 5 seconds. You will have a fine crumb.

( if you are using a high speed processor pulse until you have a fine crumb)

Remove from bowl set aside ( do not wash bowl – you can even leave a little in the bowl – remember psyllium – glue – )

You don’t want it chunky AT ALL.

CHIICKEN INGREDIENTS ( And Thermomix Method)

400 g Chicken Breast Fillet Cut into Cubes

400 g Chicken Thigh Fillet cut into cubes

Don’t remove the fat – fat is flavour.

1 Egg ( If you have an egg allergy leave this out)

Blend Speed 9 for 5 seconds, Scrape Bowl repeat. Scrape bowl – repeat. ( The natural proteins in the meat form a glue combined with the egg and psyllium residue in bowl)

You will get 5 x 150 g patties from this mix plus a little leftover to make some nuggets for your lunch the next day.

Place some of your crumb to cover the bottom of a baking tray ( lined with baking paper) – you’re going to need 2 lined trays.

Now pick up your patty and smash it into the crumb spreading until you have a fine plate size snitty.  Repeat this with each patty refilling your crumb tray as you go.

Place each snitty onto another lined tray ( I got two and then placed another piece of baking paper then another two and made the rest into nuggets for the kids lunches tomorrow).

Let them rest in the fridge to re form the proteins for at least 15 -20 mins.

Shallow fry in a combination of Cultured Butter and Garlic Olive Oil. Pop each into the oven as you fry them ( to finish cooking on the inside). They are fragile so be careful lifting and turning – they will stick together but. Trust me.

We had these with broccoli and creamy mushroom sauce – but you can be as creative as you want to with toppings.

Enjoy!

NUTRITONAL INFORMATION: (5 Serves)

Calories: 599  Fats:45.9 ( Saturated 13.6g)  Carbs:9.1 Net Carbs:5.2 Protein:43.2

French Style Baked Eggs

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These French Baked Eggs are and always have been a firm favourite in my household. Been making them this way for years and thank goodness they are still a treat ( they take a little time) but make a gorgeous breakfast in bed .It is baked in the oven but it is so simple and its so yummy. I hope you enjoy this twist on a French Classic.

INGREDIENTS: ( FOR ONE)

2 x Large Eggs

1 x Handful Baby Spinach

50 Ml Pouring Cream

25 G Crumbled Fetta Cheese

Salt and Pepper to taste.

METHOD:

Pop the kettle on to boil ( you’re going to need the water from it) and pre heat your oven to 160 degrees fan

Grease a ramekin with butter. Place your spinach leaves into the bottom of the ramekin. Crack your eggs onto the spinach leaves ( crack them into a cup one at a time – Mum does not want shell in her breakfast)

Pour your cream onto the eggs and spinach. And Salt and Pepper well.

Crumble your feta on top.

Pop your ramekin into a deep sided dish.

Pop your dish into the oven and pour water from your recently boiled kettle around the ramekin ( it should come half way up sides).

Close oven door and set the timer for 10 mins.  Come back and check it – If Mum likes her eggs a little runny the white should be set and the yolk will be runny. You just have to make sure your whites are set ( no one likes a runny white). It might need another 5 mins.

When its done – you can pop it onto a plate. IF you’re really clever you might like to serve it with a side of grilled asparagus spears for dipping into the egg. ( lightly grill them in a pan with a little butter while you’re waiting on the eggs to cook).

Serve with a smile and a Happy Mothers Day. And don’t forget to wash up ( also be careful getting it in and out of the oven and the water bath – use oven mitts) Mum does not want to have to fix burns.

(You can make more than one if you are feeling clever and hungry)

Sunday bloody Sunday

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7am on a  Sunday morning – I guess at least its not 4am. The Dog decided that he was going to eat a bone last night that I GAVE HIM – Big mistake as Julia Roberts in Pretty Woman would say  “Huge Mistake”. The furry little beggar  has been rolling around with it on the back deck all night he even used it to door knock me this morning – which is why I am awake. I did my market shopping yesterday, I don’t want to be awake this early on a Sunday. Its a long weekend – and he’s not getting another bone today!

Ok market haul. I also co-run a group and another blog called Sugarblitzers  you can read about it if you click the word. Its got all sorts of recipes we’ve been creating in an attempt to highlight the sometimes dangerous and always stupid amounts of sugar hidden in modern foods. We are not Sugar Nazis – but we are carb aware over there and we do realise our bodies do not need the massive amounts of carbs in modern foods – because frankly even though we are a busy society we are also a convenient society that likes to shove fast , easy and crap filled into our faces to fill our bellies. Oh and this way of Low Carb or Carb Aware eating – it has a side effect. You feel great and you may lose weight! Hows that?

So yesterday I ventured to the Speers Point Farmers Market with my Mate Ms N Corner if you click on that link you will find her often hilarious, heartwarming and wonderful blog. ( She’s worth a follow) . She arrived a little late – because she’s a GYM JUNKIE and LOVING IT and while I completed my purchase and called back TURDBOY who was at a sleepover – she got her bucket of delicious apples. We wandered, we chatted and she bought me a much needed coffee as I had forgotten to eat. I remembered this later when my children found my sourdough still in the toaster – defrosted but not toasted. We also had a conversation about crochet – you see my friend is a talented crochet person artiste indeed and is having her first ever market stall today ( and I am going to visit her again with a bag of oranges and a disc for her dog Scout). I have been inspired by her crochet and not having one crafty or patient bone in my body with looming knee surgery – I have taken it upon myself to teach me how to crochet. ( and Ms N Corner gave me my first hook and wool for my birthday). I am creating a lap rug I think. Its more like a really long rainbow worm. And late last night we decided what I do is FREESTYLE CROCHET and its not craft its art as Ive made my own rules and my own stitch – which I call finger knitting stylishly. (with pretty wool that the cats like to chase).

I also purchased at the markets Meat from the Muswellbrook Meat man – who had lovely juicy Beef Spare Ribs in the back of his truck ( and the can not live without for my children Lamb Cheese and Chive Filler Free Sausages). I visited the Over The Moon Dairy stand where I purchased my latest addiction to go with one of my latest creations – Jersey Milk Yoghurt ( which goes with my Refined Sugar Free Passionfruit Curd and Toasted Almonds – oh god thats good),  and then I found Tar10 , who Ive found before but on my mission of sugar reduction have always dismissed any pre packaged sauces. Well guess what? They are local, they are fresh and they are gluten and refined sugar free – so in my Tar10 bag – I have Roasted Garlic Aioli – we had on my Chicken Schnitzels from the SB Blog last night ( delicious ) and some watermelon and chilli vinegar which the dude at the stall assures me is a great sub for sweet chilli sauce and that with Coconut Aminos is making me a marinade for my spare ribs tonight for dinner! ALL THE NOMS.. Check out Tar10 here . And the deliciousness that is everything Over the Moon Dairy here .

I also bought some lovely roses and plenty of vegetables and my fridge is full of green and goodness and I can’t wait to play in the kitchen later.

Note all of my purchases were paid for and this is not a sponsored post. 

Have a great Sunday xoxo Mrs Cuppy