Movember 4 Course - Main Course - Lamb Shank with Mo Sauce

So the Main course I am serving delicious fall from the bone lamb shanks with Mo Sauce (well Mint Sauce but we are going with the Movember theme)

Serves 2

2 Lamb Shanks
Olive Oil
3 Carrots, peeled and chopped
1 Onion, diced
2 Garlic Cloves
125ml Red Wine
500ml Lamb Stock
Sprigs of Thyme
2 Bay Leaves

Mo Sauce
Bunch of Mint
Salt and Pepper
5 tbsp Hot Water
5 tbsp White Wine Vinegar
1  tbsp Caster Sugar

1. Preheat the oven for 200c/180c fan assisted. Take a large casserole dish or large roasting tray and place on hob. Heat the olive oil in the dish/tray. Add the shanks to the dish and add salt and pepper. Brown the shanks all over. I would recommend doing this one shank at a time. Remove from pan

2. Fry the onions and carrots until softened (should take 5 minutes). Add the thyme, bay leaves and garlic and fry for a couple of minutes.

3. Add the stock and wine. Add the lamb shanks to the dish. Then add the lid to the pan or cover with fin foil tightly. Then cook for 2 hours so the lamb is tender. When finished leave on the side for 10 minutes to rest and serve with mashed potatoes.

Mo Sauce

1. Grind the salt and pepper on the mint and roughly chop and add to small dish. Then add the hot and let it cool. Once cooled add the white wine vinegar and caster sugar and mix well. You only need a bit of mint sauce on the lamb.

Please donate here:
http://mobro.co/garetho

Movember 4 Course - Starter - Garlic Moshrooms

I'm doing Movember this week and since I am not a sporty/athletic person, thought I would make the next 4 weeks a course for the ultimate meal for any Mo. Starting things off with a lovely starter which is super yummy and simple to make. 

Serves 2

250g Chestnut Mushrooms, cut into quarters 

Small Glass of White Wine

3 Shallots, chopped

2 Garlic Cloves, crushed

100ml Double Cream

2 Ciabatta Rolls, sliced in half lengthways

Salt and Pepper

Knob of Butter

Parsley, roughly chopped

1. Warm a frying pan with the knob of butter.

2. Fry the garlic and shallots for about a minute on a medium heat so they begin to soften.

3. Add the mushrooms (add more butter if the pan looks dry). Fry for about 5 minutes so they change colour. Add the ine to the pan and reduce the heat. Heat for further 5 minutes, this will allow the wine to reduce.

4. Add cream to the pan heat through for a couple of minutes. Also season if required. While the cream is heating through, put the ciabatta in the toaster or under the grill until golden.

5. Serve the mushrooms on the ciabatta with a sprinkle of parley. 

Next week will be the seafood course

Remember to donate to Movember by following the link below:

Movember Fundraising

Tiramisu (V)

Tiramisu is a classic Italian desert made from coffee and mascarpone. A delicious end to any meal.

Serves 8

175g Pack of sponge fingers
3 tbps of coffee mixed with 300ml boiling water
250g tub of mascarpone
200g Double Cream
4 tbps of cocoa powder
50g Milk Chocolate
2 tbps of caster sugar
4 shots of Marsala Wine, amaretto, chocolate wine or equivalent liquor.

1. Whisk the double cream until it begins to thicken. Add the mascarpone to the cream and fold in.

2. Add 2 shots of the chosen liquor and sugar to the cream. Set aside.

3. Get a shallow dish and put the coffee and the last 2 shots of liquor in. Dip the fingers into coffee mixture for a few seconds and then turn over for another few seconds. Don't leave them in too long or they will be soggy.

4. Begin to layer the dish starting with the coffee soaked sponge fingers, a few spoonfuls of the coffee, cream then a sprinkling of cocoa powder. Continue this and end with a cream topping.

5. Sprinkle the remaining cocoa powder and grate the milk chocolate on top. Put in the fridge for approximately 2 hours. Serve.