This week’s HelloFresh delights!
With tangy potatoes and broccolini salad.
The vego meal – Chickpea tagine with couscous and Lebanese bread
Marinated chicken with Asian greens…
All so yum and light! (though waaay too much per serve in the chickpeas!)
Use my code R3CDUQ to get $30 off your first box at HelloFresh
Rish and I spent Thursday wandering around Hobart, checking out the cute little houses of Battery Point, and eating lots of food.
We stopped for lunch at Jackman and McRoss, a bakery in Battery Point. And, despite being full from breakfast still, we couldn’t resist their fresh offerings.
Rish went for a delicious Lamb Shank pie.
While I had a Frittata with a side salad.
Washed down with the Citron Presse (juice f a lemon with sparkling mineral water) for me and a bottle brewed local ginger beer from Gillespie’s for Rish.
Jackman and McRoss
57-59 Hampden Road
Battery Point TAS 7004
(03) 6223 3186
Place the following in a casserole dish in a slow (about 160) over for a couple of hours, or for the day in the slow cooker:
4 lamb shanks
two tins chopped tomatoes
tin chick peas
tbs moroccan spices
tsp garlic (or so!)
Serve on polenta and baby spinach leaves. Nom.
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Throw all these in the crockpot in the morning:
Tray of lamb – cut doesn’t really matter, just trim the fat and don’t buy the $40/kilo stuff!
Tin of chickpeas, rinsed and drained
Large tin chopped tomatoes. Or two smaller tins.
2-4 (? start small and build up) Tablespoons Moroccan seasoning.
(and some chilli if you’re like Rish and can take it. Or not, if you’re like me and are a wuss and can’t).
In the evening for the polenta:
Boil up about 3 cups stock (vegetable)
Pour in about 2 cups of polenta and reduce heat.
Stir over low heat for about 10 mins. You might need to add more water, just keep an eye on it!
Serve with some washed baby spinach. Oh and a glass of red wine ;)
Before Tom Cruise became a Scientology nutter, we’d all remember that line.
But can MY lamb roast stack up to Tom Cruise?
Garlic and Rosemary
Stuffed into the meat, coat with olive oil and sea salt
Chop the veges the neighbour brought over
And whack it all in the oven for a couple of hours, with the veges covered for most of it, unconvered for the last 30 minutes.
Yup, think it stacks up, even against a Tom Cruise on the couch.
What’s your favourite way to do “a roast”?