This spicy lamb shoulder is absolutely delicious…it is melt-in-your-mouth lamb with a fantastic spicy zing!  Great as pulled lamb served on flatbread with coleslaw the next day….two meals out of one!

Ingredients:-

• 1 lamb shoulder
• 1 brown onion, quartered
• 200mls water
• fresh parsley to garnish
• 1 tbsp cumin
• ½ tbsp Spanish smoked paprika
• ½ tbsp sumac
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ½ tbsp grated ginger
• 2 garlic cloves, chopped & crushed with the blade of a knife
• ½ tsp freshly ground black pepper
• ½ tbsp sea salt flakes (less if it is finely ground)
• 1 tbsp fresh lemon juice
• 2½ tbsp olive oil

Method:-

1. Combine the cumin, paprika, sumac, cinnamon, ground and grated ginger, garlic cloves, pepper and salt.
2. Add the olive oil and lemon juice.
3. Make lots of slits in the lamb with a sharp knife, and rub the paste in all over pressing it into the slits.  If you have time let it marinate for 4 hours in fridge.  (If you chose not to this it will still be fine, but it will give more flavour).
4.  Place the lamb in a baking dish fat side up, and place onion quarters around, and pour the water into the dish, not over the lamb.  Cover with foil.
5. Place dish in BBQ in the middle, with the jets on low at the sides not under the lamb, temperature should be around 170°C.  Roast for 2½ hours with foil on, then remove foil and roast for another 2 hours, or until lamb is tender and pulls away easily from the bone.
6. Serve on a platter with fresh chopped parsley sprinkled over.

Enjoy!  Please leave a comment below and/or on the Instagram page to let me know how you liked it

NOTE:- This recipe can be done in the oven the same way, or in a slow cooker for about 6-7 hours with no changes to the ingredients, water or method.

A dear friend gave me this unique and delicious recipe many years ago and I still make it often, and none of my guests every tire of it and neither do I!

Ingredients:-

• 2 Free Range Chicken Breasts
• 1 bunch Rocket leaves
• 1 mango, sliced
• ½ cup fresh dates, sliced and de-seeded
• 1 pomegranate, seeds removed for sprinkling over salad
• ¼ cup pinenuts, toasted
• 1 Lebanese cucumber, sliced
• 3 radishes, sliced (optional)

Dressing:-

• ½ cup extra virgin olive oil
• 1 tbsp Pomegranate molasses
• Juice 2 lemons
• 1 tsp ground cumin
• ½ tsp Spanish smoked paprika

Mix together in a jar.

Method:-

1. Poach chicken breasts in a saucepan with 1 onion, 1 stalk celery cut in chunks, 1 carrot cut in chunks, 1 tsp peppercorns, and ½ tsp salt covered in water for 10 minutes, leave to go cold in the poaching liquid. Alternatively you can gently fry the breasts, don’t let the outside become crisp, keep the temperature low.
2. Spread rocket leaves around a large platter or dish, arranged sliced chicken pieces on top, add mango, dates, cucumber, radishes, and sprinkle over pinenuts.
3. Pour dressing over salad and finish with pomegranate seeds sprinkled over for colour and crunch.

Enjoy!!!!  Leave a comment below or on the Instagram post to let me know how you enjoyed this recipe ♥

I devised this recipe when one day I stood staring a two chicken breasts I had ready to cook, and wondered what the heck I was going to do with them for dinner….it’s absolutely yummy!

Ingredients:-

• 2 free range chicken breasts, cut into long pieces
• 1 large brown onion, sliced
• 1 green capsicum, sliced into strips
• handful fresh beans, chopped into small pieces
• handful of chopped butternut pumpkin (optional I don’t always put this in)
• 2 cloves garlic, chopped
• 1 long red chilli, sliced
• 2 tbsp olive oil
• 2tsp curry powder
• 1 litre chicken stock
• 1 cup Basmati rice

Method:-

1. Heat olive oil in a frying pan with deep sides, when soft add chicken pieces and brown on both sides.
2. Add curry power and toss through.
3. Add capsicum, beans, pumpkin( if you are including it), garlic and chilli and saute for 2 minutes.
4. Add chicken stock and bring to boil, reduce heat and let simmer for 15 minutes.
5. Add rice and stir through.
6. Simmer, stirring often until rice is cooked, add more stock if mixture becomes dry, as it is meant to have a nice sauce to serve.

Serve with fresh parsley as a garnish.  Serves 4………Enjoy!!!

These are the easiest and yummiest muffins you will ever eat!   10 minutes to make and 5 minutes for them to disappear!

Ingredients:-

• 175gms self raising flour
• 110gms caster sugar
• ½ tsp vanilla extract
• 1 egg, lightly beaten
• 50gms unsalted butter, melted
• 125ml milk
• ½ tsp grated lemon rind
• 100gms fresh or frozen blueberries

Method:-

1. Preheat oven to 190°C (170°C fan forced)
2. Place mini muffin paper cases into two 12 hole mini muffin trays
3. Sift four into a large bowl, add sugar and mix.
4. Add combined vanilla, eggs, butter and milk and lemon zest, stir through gently.
5. Gently fold through blueberries
6. Drop a heaped teaspoon full into cases, until ¾ full.
7. Place trays into the oven and bake about 20 minutes until pale golden colour.
8. Stand on wire rack to cool…..or eat straight away they are delicious while still warm!

Enjoy!!  Makes about 24

Leave a comment below and/or on the Instagram post to let me know how you liked the recipe ♥