Yesterday i was still feeling a little fluey and who doesn't feel like soup when they are sick? So instead of just making dinner I remembered an episode of fast, fresh & simple that made a very easy vegetable soup, i love tomato based soups so i thought i would give "the donna hay way" a go. While the lamb was in the oven i started on the soup for a great after work snack.
donna hay way":
Heat a saucepan over medium-high heat. Add the oil, onion, garlic and thyme and cook for 3 minutes or until soft. Add the tomato, stock, carrot, zucchini and parsnip. Cover and bring to the boil. Allow to simmer rapidly for 15 minutes or until the vegetables are tender. To serve, ladle into bowls and top with salt, pepper and parmesan. Serves 2
|Easy Vegetable Soup with Parmesan Shavings|
Lady Dash did:
To grate the veggies i was a little lazy or very smart which ever you prefer and used my food processor for a fast even result.
I know i said i was going to follow all the recipes to a tee but i don't eat onion, i hate it and it makes me sick so i did leave that part out.
I also forgot to buy Lemon Thyme at the supermarket so i googled substitutes, apparently grated Lemon rind and dry Thyme leaves will give you the same result so i did that instead and i could really taste the flavour so i am glad i did.
I doubled the recipe to cater for everyone but i have now decided not to share!!
Lady Dash says:
donna hay was not kidding when she called this EASY but i think she should of added delicious in the title. Score 10/10 will be making this soup for many winters to come.
|1kg Lamb Shoulder, on the bone|
1 1/3 cups (310ml) Balsamic Vinegar
3 Cups (750ml) Chicken Stock
6 Rosemary Sprigs
8 Garlic Cloves
2 Tbs Brown Sugar
Preheat oven to 140 degrees. Place lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking dish and cover with a tight-fitting lid. Bake for 3 hours. Turn the lamb and bake for a further 2 hours. Remove the lid, increase temperature to 180 degrees and bake for 30 mins or until the lamb has browned. Remove the lamb from the pan and keep warm. Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon. Place the pan juices into a small saucepan and bring to the boil. Serve the lamb with crispy potatoes, steamed greens and the pan juices. Serves 4.
|Slow-Cooked Balsamic & Garlic Lamb with Pan Juices,|
Crispy Potatoes, Glazed Pumpkin and Buttered Greens
Lady Dash did:
I bought a 2 kg Lamb shoulder, instead of 1kg only because they were pre packed that way but i am so glad i did because it only just fed the 3 of us and I only had a tiny bit of Lamb as the shoulder is a little fatty for my liking, so if you are feeding hungry men i would go the extra kilo!
I used a Chasseur pot to cook the lamb, served with crispy desiree potatoes which i peeled cut in half covered with olive oil and salt & pepper and put in the oven when i turned the lamb, the pumpkin which i cut into chucks i put in an hour later but i should have popped them in at the same time as the potatoes as i love really soft pumpkin and it was a little bit firm.
I served buttered greens instead of steamed, which were blanched then topped with butter.
The pan juices were yum and a really great cooking experience as i have never solidified fat before so it was pretty awesome and a little disgusting at the same time. After bringing the juices to a boil i popped them into one of my good jugs for a photo op and it was way to hot and cracked my lovely little glass sangria jug, sad face!!!
Lady Dash says:
The boys were so excited to have a roast style dinner as i never make roasts because my mum cooked roast every Monday night my entire childhood and i think she still does- so i was over them! But with those happy faces looking up at me while eating i guess i will be making roasts more often now. Feedback from the boys- needed gravy pan juices to watery and thin but would have added great flavour in a gravy. Score 8/10