Page 6 - Bella Vista Gardens Newsletter Spring 2017_Final

6 BELLA VISTA NEWS, SPRING 2017
What’s Cooking
Braised Spring Lamb
with Lemon Lentils
Spring has the wonderful ability to
give us that extra oomph we need
after a long and cold winter. This past
winter has certainly been challenging,
many of us were not able to skip the
cold and flu season so it is important
now we get that extra boost to our
system that delicious fresh and
nutritious food can provide.
Spring lamb has so much flavour and
goodness, I adore cooking with it and
marrying it with hearty lentils, lots of
aromatics and love. This recipe is a
particular favourite with the
residents. I like to serve it with creamy
mash and steamed green vegetables.
However at home, couscous would
also be delicious.
I am very proud of our kitchen teams
at each residence, especially Bella
Vista Gardens and Bayswater Gardens
who are welcoming new residents and
their families weekly. It is great to see
so many families also enjoying dining
with us.
What’s Cooking
with Ashley, Group Executive Chef
Ingredients: large baking tray.
4. While lamb is browning, heat
1kg boneless lamb necks, a large pot with the remaining
trimmed and cut into noisettes vegetable oil.
1 large carrot, peeled & diced 5. Add the vegetables & sweat
1 brown onion, peeled & diced until slightly soft.
2 celery sticks, cut into 1 cm dice
1 large bulb of fennel, diced 6. Add the garlic, lentils.
½ cup brown lentils, rinsed 7. Continue the sweat for
1 tablespoon dried mint approx. 5 minutes.
2 teaspoon garam marsala 8. Add the bay leaves, lemon &
1 tablespoon garlic, minced after 2 minutes the sherry.
1 tablespoon ground cumin 9. Bring to the boil; Simmer for 5
The zest & juice of 1 lemon minutes.
1 cup dry sherry or white wine 10. Add the gravy & lemon juice
at the same time; Return to a
750ml light gravy
simmer
2 bay leaves & salt to taste 11. Pour the sauce over the
Method: lamb.
1. Toss the lamb pieces in the 12. Cover with baking paper & a
mint and spices and a little oil & tray or foil.
salt. 13. Bake at 170C for 55 minutes.
2. Place on a baking tray and bake 14. Remove from oven. Allow to
for 30 minutes on 170°C. cool. Add boiling water if
3.Place browned pieces into a required to thin out.