Recipes by Di Swann
Rubs, either wet or dry, are made with a combination of herbs and spices and applied directly to meat before cooking.
Place a saucer in the freezer for a few minutes. Spoon about a tablespoon of hot jam onto the saucer and allow it to cool. Push your finger through the middle of the jam. The jam should part and wrinkle.
Pectin is the key ingredient when it comes to making jam… it’s what makes jam set. Pectin is a carbohydrate found in the cell walls of ripe fruit and it is what thickens the jam.
I love eating lamb when it’s cooked to perfection. There’s so much flavour you can almost taste the goodness of all the nutrients bursting out of the meat. Most people associate lamb with iron for energy but what else does it offer us nutritionally? I’ll hand over to our nutritionist to fill us in on the facts:
Lana introduces this year’s delicious Autumn season recipes.
Prior to cooking lamb have it at room temperature. Place meat flat side down into your pan. As a general rule of thumb, cook lamb between 180oC - 200oC. Once cooked rest your lamb five minutes for every 500 grams of meat. This allows the temperature to even out and causes the fibres to relax and reabsorb the juices.
Always use meat by the use-by date and as a general rule, fresh meat from the butcher or farmers market should not be kept in the fridge longer than two days.
When Blind Baking, if you don’t have ‘baking beans’ try using uncooked rice or dried beans. Keep them in a separate sealed container for repeated use.