Camping is awesome! Getting away from it all and setting up ya tents by a river out in the wilderness, just nature and some good friends and family.
And what makes camping even better? Good food! Fie I say on those who are content with just a couple of snags – Big Camper Trev don’t swing that way, no sir! Ya got’s to keep ya strength up in the wild and what better way than with Big Angry Trev’s Campfire Lamb Shanksrecipe!
Check out the video for an audio description of the recipe I use (some coarse language), then find the full list of ingredients below. All you need is a set of good hot coals, a cast-iron cooking pot, a few hours and then you are set!
Ingredients:
*4 Lamb Shanks
*2 Large Potatoes – peeled & quartered
*1 Large Onion – peeled & quartered
*2 Carrots – peeled & halved
*4 Garlic Cloves
*4 Fresh Bay Leaves
*1 Tin of Diced Tomatoes
*1 Tin of Water
*1 Vegetable Stock Cube
So get ya tent, head out bush and cook yourself us some excellent tucker! Enjoy!
My wife doesn’t like pork. There, I’ve said it. It’s a shameful thing to have to admit about ones spouse but there it is. Likes ham, tolerates bacon… but hates pork. My daughter likes pork to a small extent and my son merely tolerates it. So in a house of four people we have a total of one pork lover – me.
As a result I am always trying new recipes to try and convince my family to eat swine flesh on a more regular basis. Most make the meat reasonably OK for them but it never truly converts them.
However I have finally hit on a recipe that even my wife will happily eat! Saucy and tasty, this will make even those whose religious faith make them eschew pork commit heresy and chow on down – Pork Cutlets with Creamy Mustard Sauce.
Ingredients
6 large Potatoes
2 Red Capsicum
1/4 cup Wholegrain Mustard
1 tablespoon Olive Oil
1/3 cup Chicken Liquid Stock
4 large Rindless Pork Loin Cutlets
1/2 cup Thickened Cream
1/4 cup Flat-leaf Parsley L:leaves
Salt & Pepper
Method
*Preheat oven at 200 degrees
*Cut the potatoes into wedges and thickly slice the capsicum, place into a baking tray.
*In a bowl, mix up the mustard, olive oil and liquid stock.
*Pour mix over the vegetables. Place loin cutlets on top and season with salt & pepper
*Place in the oven for half an hour
*While food cooks, chop up parsley leaves and put into a bowl, add the cream
*At half hour mark take out the cutlets and wrap in tinfoil. Pour the cream and parsley mix over the vegetables and put back in the oven for another 10 minutes.
*Put the food on a plate. Sit back and let everyone compliment you on how good it looks.
Oh hells yeah!
*Devour. Threaten others that if they don’t do the dishes this time round that you will never make such a meal again.
And there ya go, a pork recipe to delight the family and ensure you actually get to eat pork once in a while.
Enjoy this recipe? Lets us know in the comments section below!
Who doesn’t love a big roast eh? Well, vegetarians I guess, and people with eating disorders, those in a coma etc… well, lots of people. But lots more people love a roast, especially in winter!
Be still your beating taste buds
So here is a simple recipe for Roast Lamb with Vegetables that is certain to fill your tum. All the ingredients will be seasoned in various themes of yummy goodness but I’ve even made that easy too. Just follow the below instructions below and eat hearty!
Ingredients:
1.5kg roasting lamb
4 medium potatoes
1 medium onion
1 large carrot
Frozen peas
Olive oil
Salt & Pepper
Minced garlic
Rosemary
Mild Paprika
Honey
Balsamic Vinegar
Preparation:
Peel & quarter the potatoes and the onion
Peel the large carrot and cut into sticks
Take a mixing bowl and fill the bottom with a mixture of olive oil, salt and pepper
Put the oven on to preheat to 180 degrees
Seasoning:
One by one take each of the ingredients (the lamb, potatoes, carrots & onion) and roll them around in the mixture of oil, salt and pepper. Sit each to one side.
Mix up some minced garlic and rosemary and rub generously all over the lamb.
Roll potatoes in mild paprika
Roll carrots in honey and place in fridge
Pour balsamic vinegar in a small bowl and put onions in to soak. Place in fridge.
Method:
Place lamb in roasting tray that allows circulation of heat all around the lamb. Set timer for 90 minutes.
At the 45 minute mark put the potatoes on an oven tray and place in oven
At the 60 minute mark put the carrots on a separate tray and place in oven (otherwise all the honey that slides off will contaminate your potatoes and obscure the paprika seasoning)
At the 70 minute mark place the onion in next to the potatoes.
At the 80 minute mark put some peas on to boil
Serving
Cut the lamb into nice slices or chunks (depending on your culinary audience) using an electric knife and place on plate.
Divvy up the vegetables, providing some butter
You can provide gravy if you like, though with all the seasoning it shouldn’t be necessary
Enjoy!
And there ya go. A roast recipe to warm the cockles of you and your families gullets this winter. Happy eating!
Got your own roast lamb recipe? Would love to read it in the comments section below!
