SPICED LAMB SHANK & PUMPKIN SOUP

May 21, 2021 / Lyn Jones / 0 Comments

serves 4-6

  • 1 cup McKenzie’s 12 Blend Soup Mix
  • 1 tbs olive oil
  • 2 lamb shanks, trimmed
  • 1 onion, finely diced
  • 1 celery stick, chopped
  • 2-3 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp McKenzie’s Ground Cinnamon
  • 1 litre chicken stock
  • 1 litre water
  • 1-2 sprigs thyme
  • 300g pumpkin, peeled and diced
  • to taste McKenzie’s Australian Natural Sea Salt Grinder
  • to taste McKenzie’s Whole Black Peppercorn Grinder
  • Flat leaf parsley and crusty bread, for serving
    Step 1

    Prepare 12 Blend Soup Mix according to on-pack preparation instructions

    Step 2

    Heat half the oil in a large pot and add lamb shanks, cooking until seared all over. Remove from pot. Pour in remaining oil and cook onion, celery and garlic, cooking until onion is just tender. Stir in spices and cook for a further minute.

    Step 3

    Return shanks to the pot with the stock, water and thyme. Bring to the boil and simmer partially covered for approx. 1 hour. Add 12 Blend Soup Mix and pumpkin, cook a further 30-45 minutes until meat is falling from the bone.

    Step 4

    Take shanks from the pot and remove meat from the bones. Shred or dice and return to the pot. Season to taste and serve with parsley and crusty bread.

 

Carrot Green Pesto

May 19, 2020 / Lyn Jones / 0 Comments

Carrot leaves are considered as natural detoxifier, promotes bone strengthening, prevents anemia et al.

Ingredients:

Carrot tops: 1 kg
Garlic: 2-3 cloves
Lemon juice: 2 tbsp
Basil leaves: half cup
Pine nuts: 3 tbsp
Olive oil: 3 tbsp
Parmesan cheese: half cup (grated)
Salt: as per taste
Pepper: as per taste

Blanch the carrot tops: remove the very thick stems. Boil a pot of water and add carrot tops. Cook for about three minutes and stir occasionally. Once the green gets tender, drain the hot water and put the greens in an ice cube bowl. This helps in retaining the colour of a vegetable.

Now, take the greens out and spread them on a plate and let them dry.
Add the greens, garlic, pine nuts, basil leaves in a mixer grinder and make a chunky, coarse paste.

Season the paste with salt, pepper, olive oil, lemon juice and Parmesan.
Your carrot top pesto is ready to be served.

Store the pesto in fridge in an airtight container for 3-4 days.