Page 6 - Bayswater Gardens Newsletter Spring 2017_Final

6 BAYSWATER 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, coucous 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: 4. While lamb is browning,
1kg boneless lamb necks, heat a large pot with the
trimmed & cut into noisettes remaining 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 6. Add the garlic, lentils.
1 large bulb of fennel, diced 7. Continue the sweat for
½ cup brown lentils, rinsed approx. 5 minutes.
1 tablebspoon dried mint 8. Add the bay leaves, lemon
2 teaspoon garam marsala & after 2 minutes the sherry.
1 tablespoon garlic, minced 9. Bring to the boil; Simmer
1 tablespoon ground cumin for 5 minutes.
The zest & juice of 1 lemon 10. Add the gravy & lemon
1 cup dry sherry or white wine juice at the same time; Return
750ml light gravy to a simmer
2 bay leaves & salt to taste 11. Pour the sauce over the
lamb.
Method: 12. Cover with baking paper &
1. Toss the lamb pieces in the a tray or foil.
mint and spices and a little oil & 13.Bake at 170C for 55
salt. minutes.
2. Place on a baking tray and bake 14. Remove from oven. Allow
for 30 minutes on 170°C. to cool. Add boiling water if
3. Place browned pieces into a required to thin out
large baking tray.