5 Secrets to Cook Authentic Australian Lamb Recipes

An Aussie meal without a serving of Australian lamb is a disappointing affair. The love for Australian lamb recipes among the different walks of people has made juicy lamb chops more of an authentic cultural deal.

You will probably be wondering what the secret is behind some of the best Aussie lamb recipes. If yes, then you are at the right place.

Here are some of the best-kept secrets that will help you cook mouth-watering authentic Aussie lamb dishes.

Choose the Right Australian Lamb Cut

What makes the lamb chops with pomegranate and red wine sauce taste heavenly? Besides the magic in the creator’s hands, the plethora of ingredients and the right amount of seasoning, a far more critical element decides the taste of a recipe – the lamb cut.

Rack and legs are an excellent choice for a classic Aussie roast. These are some of the best tender cuts of meat on a lamb, and they should naturally come up as the first choice while choosing a cut.

However, tougher cuts like shoulder and shank are the right elements for stewing and braising.

The Magic of Seasoning

Depending on the Australian lamb recipes you plan to make, the seasoning that you add to the dish will significantly vary. Australian lambs, mainly those from Flinders Islands, have a distinguished flavour, are juicy, and of superior quality.

Such lambs are flavourful enough on their own without much seasoning. However, when you pair Aussie lambs with strong-flavoured herbs like oregano, rosemary, thyme, coriander, garlic, and mint, it will drastically elevate the authentic taste of the dish.

Seasoning Australian Lamb the Right Way

Once you have chosen the seasonings, it is now time to season the lamb the right way. Many Australian chefs’ secret to the perfect lamb recipe lies in the way they season it.

Firstly trim off the excess silver skin and fat in the meat. Then, chop the seasonings and herbs and rub them over the meat’s service evenly. Ensure to wrap the seasoned meat in a plastic wrap tightly and leave it in the refrigerator for a night.

Keep a Check on Time and Temperature

Cooking the Aussie lamb at the perfect temperature and time adds to the flavours of the dish. Even a slight variance in the temperature can cause the lamb to become tough and dried out, and the same goes for leaving it in the oven for a long time.

If you are cooking leaner cuts, heat the oven to higher temperatures like 450 degrees F and 350 degrees F. For fatter cuts of Aussie lambs, bring down the temperature to 325 degrees F.

You can roast a rare lamb at 110 degrees F, a medium-rare at 120 degrees F, and a medium-well at 145 degrees F.

Always Rest the Roast

Be it a saltgrass lamb or a Flinders Island lamb you are cooking, it is essential to rest the roast for a few minutes before slicing it.

Once you remove it from the oven, let it rest for a good 15 to 20 minutes to allow the essence to flow to the centre. The Aussie lamb meat, which is well-rested, tastes more authentic, tender, and juicy.

Now that the secrets are out in the open, use it wisely and roast the juiciest Aussie lamb cuts for your family. If you have run out of ideas, look for suggestions online and experiment with new Australian lamb recipes.

Learning To Cook Doesn’t Have To Be Difficult

A lot of people seem to be under the assumption that learning to cook somehow must be difficult. However, this simply isn’t the case, and while you may not be the next Gordon Ramsay, cooking certainly doesn’t have to be a challenge. You can cook wonderful meals in your home for you and your family without any stress. If you want to know more about this, keep reading down below where you will find some of our advice.

Start With What You Know

The best thing that you can do is start with what you do know. Think about the things that you can cook already, and go from there. Think about each ingredient that you are going to be using, and then how you cook them. Somewhere along the way, you might see that a lot of foods need to be prepared the same way no matter what dish they are going in, so you’re already more advanced than you think.

You can also start with meals that you know and use them as foundations to work upwards. For example, if you already know how to make a homemade pasta bake, then you can use these skills to make spaghetti bolognese. Now, this is a really simple example, and there are plenty more transferable skills, but this will give you an idea about how simple cooking can be. You don’t have to create big, fancy meals, just delicious ones.

Find Some Inspiration

The next thing that we are going to suggest is that you find some inspiration. There are so many chefs that you can look at to take inspiration from and so many blogs like ones run by Giada De Laurentiis that will give you so many new ideas. It’s not like you have to stick with the food that you know forever. Branch out, find the types of food that you like, or that you think you might like to try. Don’t stay in your comfort zone forever, and you might find that for these new dishes, you already know most of the things that you have to do from cooking other things. There is nothing wrong with taking inspiration from others, after all, that’s what many food blogs are for.

Take It One Step At A Time

Finally, we recommend that you just take it one step at a time. Don’t try to get ahead of yourself, or make things that are too complicated until you feel like you are ready. The simplest meals are often the most delicious, so start there and then take it one step at a time. When you feel like you have time and you are ready, you can start making more complex dishes and see how they turn out. Don’t beat yourself up if they don’t go right the first time, because chances are they didn’t go right the first time for many chefs either.

We hope that you have found this article helpful, and now see that learning to cook doesn’t have to be difficult. Have fun with it!

Getting Through Lockdown as a Lover of Food

The world as we know it is very much at a standstill right now, as we attempt to ‘turn the tide’ of Covid 19. It means that for now (and the foreseeable future) we all have to accept this new ‘normal’ and make the most out of the situation. Thankfully this can’t last forever, so it’s important to stay positive.

If you’re a food lover, there are a few things you could try during lockdown that allows you to indulge in your passion while learning new things and doing things a little differently too. Here are some ideas!

Learn to bake

Does your daily sweet treat get you through the day? Perhaps it’s a slice of cake with a hot drink in the afternoon, an 11am chocolate fix to get you through the morning or an indulgent dessert after dinner? We’re no longer in a position to pop out and pick up fresh croissants, cakes, donuts or other bakery items since they’re not considered essential. Even if you do manage to snap some up during your weekly shop, they’re never going to last more than a couple of days. Instead, why not use this time to learn how to bake? Flour, sugar, butter and eggs are pantry staples will last for months on end. Learn to bake cakes, cookies and whatever else you’ve been fancying- that way you can still enjoy your indulgence and the fact that you’ve made it yourself might make you savour it that bit more. 

Get creative with meals

When you have access to whatever ingredients you want, cooking is easy. On a normal day you could have popped out and filled your trolley with all of the things you needed, but these days we all need to make do with what we already have in the house in between shopping trips. If you live in an area which has been affected by panic buying then you probably struggle getting much of anything and are having to cook meals with what you can get your hands on. Instead of seeing this as a huge annoyance, see it as a challenge. Use ingredients you might not normally have gone for, try different techniques and flavours, there are lots of recipes online as well as forums, facebook groups and more where you could ask people for advice. See it as a bit of a ‘Masterchef Mystery Box’ challenge where you have a few random ingredients and have to make something delicious out of them.

Have a dinner or cocktail party via video chat

One of the hardest things about quarantine/ lockdown is the lack of contact with friends and family. Thankfully we live in a world where we’re all so connected online, and the use of video calling is fast and easy. It’s become a new trend to have dinner parties, house parties and other kinds of meetups with loved ones this way. Whether it’s a full sit down dinner party, or you’re just enjoying a cup of smooth Kopi Luwak coffee while catching up in the morning. It’s a great way to stay in touch and stop yourself from going too stir crazy. 

Roasted Vegetables – So Simple, So Tasty

Shockingly, 9 in 10 Americans are currently not eating enough vegetables and one of the many reasons explanations for this is that they don’t know how to prepare them. Granted, certain vegetables can be trickier to prepare than others, but with pre-prepared vegetables lining the shelves of most supermarkets the problem seems to come down to how to cook vegetables in a way that makes them tasty. When it comes to easy, tasty vegetable cooking techniques one method beats them all, roasting. 

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The Cookbook Gift Guide 2021: Five Recipe Books to Know

Credit: Murdoch Books and Author Katherine Sabbath, Bake Australia Great

Cookbooks are a classic gift to give during the holiday season. But let’s spice things up a little differently this year. Discover some of our Favorite Recipe Books in Our 2019 Cookbook Gift Guide. These beautiful books lead you away from the typical festive cooking path and bring you to fascinating regions and bountiful finishing results.

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Celebrating National Hot Tea Month with Bigelow Tea

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TeaProudly #MyHotTeaMonth #CollectiveBias

January is National Hot Tea Month. Drink your hot tea languorously, reading your favorite magazine or catching up on a favorite book as I do. Have you ever read George Orwell’s A Nice Cup of Tea? Though I agree with several of his points in his famous essay about how to brew the perfect cup of tea, we both can agree that we take our tea and its brewing process very seriously. And to have a nice cup of tea, one must have the perfect pairing. Bigelow Tea’s “Constant Comment” Black Tea has been a favorite of mine and my family’s for many years, and my choice for enjoying when escaping the chill of winter.

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Fresh and Fun Cheese Ball Recipes

An oldie but a goodie, cheeseballs are a party favorite and the perfect staple for your next holiday get together. In the new cookbook CHEESE BALLS by Dena Rayess, you can find 30 of the best and most creative cheese ball recipes to try, from the zesty Jalapeño Popper to the elegant Garden Herb. Forget the cheese plate and make one of these cheese balls the main event at your next gathering.

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Ina Garten Book Signing at Book Hampton

On Saturday, December 15 at 12pm the Barefoot Contessa herself, Ina Garten, will be stopping by Book Hampton to talk about her latest cookbook ‘Cook Like a Pro.’ In ‘Cook Like a Pro,’ self-taught pro Garten pulls together the tips and tricks for hosting and preparing the perfect dinner party.

Upgrading the basics for a show-stopping menu your family and friends won’t believe you made yourself is Garten’s specialty. Here, we have included two of our favorite Barefoot Contessa appetizer recipes to make your next event a smash.

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An Interview with Royal Chef Carolyn Robb

Carolyn Robb, Personal Chef to Prince Charles, Princess Diana, Prince William, and Prince Harry, has recently partnered with Harry & David to create an exclusive dessert collection that is available now online. The collection is reminiscent of her time creating extraordinary desserts for the British Royal Family and draws inspiration from cooking at home with her own family.

Her story is very much a fairy tale, reminding all of us that if you believe in yourself and your dreams, they will one day come true. From cooking at a very young age and attending a university in South Africa, Chef Robb went on to work at a resort while gaining experience in a commercial kitchen. She then graduated from Le Cordon Bleu London and was soon invited to Kensington Palace for an interview to be the chef for the Duke of Gloucester, a first cousin of the Queen.

After cooking for him and his family for two years, it was when the Prince and Princess of Wales were invited to dinner for the Gloucester that Chef Robb received a call from one of Princess Charles’s private secretaries, who stated that he was looking for a female chef.

She had an interview with Princess Diana, and the rest was history. She cooked for the Prince and Princess of Wales and their family for eleven years, with a total of thirteen years cooking in the royal household. Her Royal Chocolate Biscuit Cake was even selected by Prince William as his Groom’s Cake for his Royal Wedding.

After her career cooking for the royal family, Chef Robb went on to work in the Middle East as a consultant for some of the larger hotels, helping to integrate more a European flavor to their cuisine. She also worked as a Food Editor, reviewing many restaurants each month. She then moved to California for a couple of years and had the opportunity to experience the local cuisine and food culture.

“I grew up in a home where my mom was a fantastic cook and my father was a gardener. Everything was homemade. Cooking for Prince Charles has a love for organic ingredients. He is a great champion of the organic movement and is one of its’ early pioneers. Simple, healthy home cooking is what they ate together,” says Chef Robb.

“The ‘farmers market’/’ farm to table’ food culture that I encountered in California was remarkably similar to the food I cooked for Prince Charles and Princess Diana, apart from the difference in climate dictating more warm comfort food here in the UK and fewer of the fantastic California style salads! I have written a book with 100 of my favorite recipes from my time growing up in South Africa through to my royal chef years and subsequent spells in Dubai and California, with some good children’s food included! There are little influences picked up from around the world in my recipes [as well],” says Robb.

For Harry and David, how were the recipes recreated for American palates? “Flour in the UK has a different protein content, butter is different, a medium egg in the UK is a large egg in the US, and cocoa powder is generally sweetened in the US. We take into consideration all of those intricacies as English tastes and American tastes have subtle differences.”

The Royal Touch Collection includes a selection of gourmet baked goods that is available online. Would you like to bake your own cake at home? Chef Robb has generously shared her recipe for her own Macadamia and Salted Caramel Cake.

“This very delicious cake reminds me of my childhood in South Africa when I was able to pick macadamias off the tree at the bottom of the garden! This treat is based on the classic (and rather regal) British ‘Victoria Sandwich Cake’, with the addition of golden brown sugar and toasted macadamia nuts to add wonderful caramel overtones and a beautifully creamy texture. Filled with light vanilla buttercream and decorated with a salted caramel glaze and caramelized macadamia nuts—this cake looks every bit as gorgeous as it tastes. Perfect for a celebration, an indulgent dessert, or just as a well-deserved treat with a mug of coffee.”

Macadamia and Salted Caramel Cake

“For this cake I use a classic Victoria sandwich cake; recipe: substituting light muscovado sugar for white superfine sugar – giving the cake a lovely caramel flavor. The filling is a vanilla buttercream with a touch of crème fraiche in it (to allay some of the sweetness!) this has chopped toasted macadamias in it, which add a lovely unexpected crunch
to the cake. The topping is a salted caramel frosting. There are many options for decoration on the top. The cake itself
is beautifully soft with a velvety texture!”

You will need 3 x 20cm round cake tins.

Ingredients
Cake:
340g butter, 340g light muscovado sugar
6 large eggs, 340g self-rising flour
5 ml vanilla, 2 tablespoons crème fraiche (or sour cream)

Filling:
50g butter
100g icing sugar
2 TBSP crème fraiche (or sour cream)
1 tsp vanilla
50g macadamias
Salted caramel glaze:
50g butter
100g superfine sugar
125ml heavy cream
1/4 – 1/2 tsp coarse sea salt
80g confectioners’ sugar, sifted

Directions
Preheat the oven to 180 degrees C
Base line the tins with baking parchment and butter the sides of the tins.
For the cake, whisk together the butter and sugar until light and creamy. Whisk in eggs one at a time and the vanilla.
Fold in the flour and crème fraiche and divide mixture equally between the tins. Bake 25-30 min, until golden brown and spring back when touched. Leave to cool.
For the glaze: Heat butter and sugar in a pan until melted and starting to caramelize. Add salt and cream and simmer to a golden caramel. Cool slightly before adding the confectioners’ sugar and beat well.
Toast the macadamias in the oven for a couple of minutes whilst the cake is cooking. Cool and chop coarsely.
When cool, spread a little of the glaze onto one of the cakes top with half of the buttercream and sprinkle with half of the nuts. Repeat with the next layer. Place the third cake on top and pour over the salted caramel glaze. Decorate as desired.

Visit Harry & David’s website below to place your order:

https://www.harryanddavid.com

Tuscan Inspired Dinner with Hatfield ® Premium Reserve Pork ®

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #simplyHatfield #TastyTenderEveryTime #CollectiveBias

Here in New York, the weather is often unpredictable and with two young children, we much prefer to stay in and cook. For cooking with pork products, we look no further than Hatfield® Premium Reserve Pork®, which delivers a mouthwatering, steak-house inspired, exceptional eating experience without any hassle. For our latest recipe, we made our Tuscan Inspired Skillet Pork Chops.

Hatfield® Premium Reserve Pork® is highly marbled, tender, and very easy to cook. Whether cooked on the grill, in a skillet, or in an oven, you can’t overcook it. When it comes to With Hatfield® Premium Reserve Pork®, you can be confident that every cut is Tasty. Tender. Every Time.™

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Summer Cocktails with Sugarlands Distilling Company

This post is sponsored by Babbleboxx on behalf of Sugarlands Distilling Company.

Summer has finally here, and with this plentiful amounts of sunshine and long days spent outdoors by the pool, I never would have guessed my drink of choice would be a moonshine cocktail. In fact, I am obsessed with the moonshine crafted by Sugarlands Distilling Co. It is so smooth and versatile, you could mix it with an endless variety of mixers. I drink their moonshine straight and on the rocks, and they are equally as refreshing.

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PB & J Caterpillars

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MorethanPBandJ #CollectiveBias

Are you looking for a new and innovative way to create the perfect lunch for your child? These delicious and colorful PB and J Caterpillars are a perfect way to brighten your child’s day. It is simple, easy, and loads of fun to make at home. As the holiday break comes to a close, parents begin to think of creative lunch ideas for their children to bring to school. Our family especially loves PB and J sandwiches. It has been my and my husband’s favorite sandwich our entire lives. I remember watching a preschool video that taught me how to make peanut butter and jelly sandwiches. I would then make the sandwiches for everyone in my family as I was so proud of the skills I learned.

 

We always make our PB and J sandwiches with Jif and Smucker’s. Jif Creamy Peanut Butter is our favorite paired with Smucker’s Seedless Strawberry Jam. Smucker’s has the perfect touch of sweetness because it is made with real fruit, and Jif’s smooth and creamy texture has that comforting taste of freshly roasted peanuts. Smucker’s Seedless Strawberry Jam has an unforgettable, velvety texture that is so ideal for spreading on bread. Both Jif and Smucker’s have that great taste kids will love and it is a taste I have adored since my childhood. I always save a little spoonful of Jif and Smucker’s for after I am done making the sandwiches. It is irresistibly satisfying!

 

 

I found both Jif and Smucker’s products in aisle 14 of my local ShopRite. After my purchase, I came home and thought of a brand new recipe that my daughter will fall in love with as a new school lunch. Her school’s curriculum focuses on the farm animals and the outdoors, so I wanted to incorporate a way she could connect what she learns at school to her school lunch. Extending past the ‘traditional sandwich’, I created PB and J Caterpillars made with fresh fruit.

 

This recipe is such a blast to make and your kids can join in on the fun as well. It takes less than 15 minutes prepare. Have fun by choosing your favorite fruit and you can even incorporate cubes of yellow and white cheese. For these, I used strawberries, pineapple, mandarin oranges, blueberries, banana slices, and grapes. You can mix it up with different shapes, colors, and textures for even more variety, choosing fruit that is in season. I used standard kebab skewers, cut them in half to create six-inch skewers. I also used standard toothpicks, cut into three pieces each, for the ‘antennas’.

Please note, depending how old your child is, I understand that you would rather not use skewers/have them be brought to school. Instead, you can arrange the fruit tightly together in a plastic container and place pretzels or raisins on the sides to resemble the ground. As an alternative to the toothpicks, place two small dabs of peanut butter on the sliced banana to place the blueberries, and have the blueberries resemble eyes instead of antennas.

Allow 15-20 minutes for prep work and assembling.

 

 

Pick up Smucker’s and Jif products now and save with the Ibotta app. Through February 3, 2018 you can get $.50 off each individual Jif and Smucker’s product. Receive a $1 bonus if you buy both products.

https://www.facebook.com/Jif // http://www.facebook.com/smuckers

http://www.twitter.com/jif // http://www.twitter.com/smuckers

5 Ingredient White Chocolate Gingerbread Mousse

This article is sponsored by DairyPure. All opinions and content are my own.

Time is always of the essence with it comes to holiday preparation from decorating the home to baking and whipping up meals for the family. Simple and the least amount of ingredients is always best. One of my favorite recipes during the holiday season is Chocolate Mousse. In the past, I have made dark chocolate mousse with dark chocolate pieces, a black and white mousse, and a chocolate raspberry mousse. I love to mix it up every now and then, incorporating an essence of the seasons.

While there are many variations to making a homemade chocolate mousse, I always find the easiest mousse recipes that require no hassle and a short amount prep work to have the tastiest result. For this week, I am surprising my visitors with my own White Chocolate Gingerbread Mousse made with just five ingredients. Mix, whip, and serve! It takes under 30 minutes to make, including a break in between prep work.

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Fig and Walnut Holiday Herbed Cheese Spread

This post was sponsored by Heluva Good!® Cheese as part of an Influence Central campaign. All opinions and content are my own.

I love great food all year round, but there is something about the holidays where each crafted dish must be special. From incorporating herbs grown at home to using a special technique my parents and grandparents taught me, each recipe enrobes heartwarming memories all with great taste and good fun. One of my favorite recipes I love to create during the holidays are cheese spreads. Cheese spreads have always been a staple centerpiece dish at home growing up. We all loved to pick our favorite ingredients to add in, a little of this and that, and create our own unique recipes. My family and I would write these recipes down on a notepad, and keep it in the kitchen drawer to reference for making again throughout the year.

Heluva Good! has the perfect cheese for entertaining. Not only because of how diverse their Heluva Good! Cheese block selection is (think Colby Jack to White Sharp Cheddar), the quality and mouthwatering taste is so exceptional, and it really adds that extra bite to any cheese dish. Their selection is a great choice for the holidays as well as year round for any occasion. You can easily incorporate their cheese blocks into everyday recipes from omelettes and grilled cheese sandwiches to late night fajitas and casseroles. Even for a simple cheese and crackers plate, Heluva Good! Cheese provides the ultimate snacking experience.

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