so cheffie does this serve 14 ppl or how many??? i personally find lamb shanks rather large...can u get smaller ones though??

Posted this under the Vegetarian thread as well:

Of the four recipes for Malva pudding that I have tried so far, this has been by far and away the best. The recipe is from the Boschendal wine estate in the Cape (poached from the internet):

Ingredients:

1 cup sugar
1 egg
1 Tbsp. smooth apricot jam
1 cup cake flour
1 tsp. baking soda
Generous pinch of salt
1 Tbsp. butter
1 tsp. White vinegar
1 cup milk

Sauce:

1 cup cream
6 oz. butter
1 cup sugar
½ cup hot water

Preheat oven to 350º F. In a mixing bowl, beat egg, sugar and jam together on high for +/- 15 minutes. In a separate bowl, sift together flour, soda and salt. In a microwave safe bowl, melt butter carefully in microwave, then add vinegar and set aside.

Add half of the milk to egg/sugar mixture, and mix together. Then add half the flour mixture, and blend ingredients together. Alternately mix in the rest of the milk, then the rest of the flour mixture. Add butter/vinegar mixture and mix well.

Pour mixture into a pyrex or corningware baking dish (about 8 inches in diameter) and cover with lid or foil and bake for 45-60 minutes. The pudding is cooked when it is a consistent rich brown in color. If it is still pale in the center on top, it will need to cook a little longer.

Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven. Let stand for several minutes, allowing sauce to soak into baked portion, then serve pudding

Hi Cheffie....

Would you please explain again what clarified butter is?

* *I know now, but I am sure others don't.... * *

Thank you dear Cheffie...

I will definately give this a try..... don't tell the boys yet..



:daisy:

Ingredients:

14 Lamb Shanks (get the butcher to remove the knuckle, and keep separate)
6sprigs Rosemary
3L Red wine
150g Wholegrain or Dijon mustard
12 Cloves
8 Bay leaves
15no All spice
2Tsp cracked black pepper
100g Fresh crushed garlic
Salt and pepper to taste
2Tsp Paprika
600g Thinly sliced onion
150ml Olive oil
Juice and zest from 3 Lemons
4L Brown beef jus
2Tbsp Tomato paste

Method:

Expose the “presentation bone” on the Shank, keeping all the trimmings separately. Place in a container with the bones facing upwards.
Add the rosemary, 2L red wine, mustard, cloves, Bay leaves, all spice, pepper, garlic paprika, lemon, onion and seasoning. Cover and refrigerate for 72 hours.

Drain shanks from the marinade and place on a baking tray. Roast off the shanks on a high heat in the oven, ensuring that there is lotÂ’s of colour (dark brown).
In a separate pan, caramelise the onions.
In the braising pot/dish, add the shanks, onions, tomato paste and roast further. Deglaze the tray with the remainder of the red wine. Add the stock, marinade and pour over the shanks.
Place in the oven on a medium to low heat and braise for 6-9 hours.

When cooked, gently remove the shanks with a “spider”. Strain the sauce; reduce on the stove for a further hour.

When plating, nappe a little of the sauce over the reheated shanks, serve with honey and mustard mashed potatoes/ duchesse potatoes and some winter vegetables

Something for Blom.. for her boys


1800g Cake flour (or Double zero flour)
100g Baking powder
340g Butter
340g Granulated white sugar
4 Whole eggs
850ml Milk

Method:
Rub all dry ingredients with the melted butter. Add eggs and milk. Knead to a soft dough.
Roll out flat and cut shapes.
Roll out again and cut shapes.
Allow to rest for 10 minutes after final cut.
Bake at GM 3 or 4 (180c) for 20-25 min.

To prepare the chicken liver: Make sure that they have fully defrosted. Drain any excess blood from the liver and then use a sharp paring knife to remove the “stringy bits”. This should result in two separated lobes.

Using seasoned flour, dust the chicken livers in this. Reserve to one side.

Heat a cast iron pan over a medium to high heat, with sufficient olive oil (or Clarified butter) and seal the livers till a crust forms. Toss the livers (or turn individually, whichever is easier) and ensure that the second side is sealed in and a crust has formed. Be careful of having the heat up too high, as this will result in the flour burning, thereby spoiling the dish.

You can do a number of recipes from this point:

Peri peri:

Add a teaspoon of the fiery stuff, a smidgen of fresh garlic, a pinch of sweet paprika, some fresh chopped herbs (marjoram/ oregano etc), salt and pepper to taste. Flambé with cognac, add some white wine and reduce. Pour in some double cream. Reduce till required consistency and finish with some freshly squeezed lemon juice.
Serve with warm crusty bread for dunking and mopping up the sauce.

With rosemary and shallotÂ’s:

Add some freshly sliced shallots, chopped fresh rosemary and cook the livers till almost done. Add some freshly crushed garlic, a sprinkle of Cajun spice and flambé with sherry. Add a little veg stock and reduce. Finish with cream and toss in some cooked linguine or tagliatelle.
Plate the dish and sprinkle some freshly grated Parmesan, cracked black pepper and eat immediately.

Some points to ponder (please feel free to add comments and insight )

Some of the recipes I will be posting are my personal recollections of great recipes that work in a commercial environment.

As with most recipes, use them as a guideline. Though they work for me, they might not have the same desired result for you.

Please bear in mind the relevant health and safety aspects when using these recipes.

Some of these recipes are for bulk production (they can be reduced proportionally), whilst others are for single/multiple portions.

As with everything, if you choose to use mediocre ingredientsÂ… the best you can hope to achieve is mediocrity.

Enjoy.

Some Rules and further guidelines will be updated from time to time in here
:chef:

Anyone on here from our lovely little town of Worcester??

Anyone in Albania?