Why Katy's Barking Gecko ?!
I love to travel, I love to cook and to try new recipes...
After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and
we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....
Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko
Well there is no restaurant (so far....), but heaps of favourite recipes.
Saturday, October 23, 2010
Lamb Stilts with Cinnamon,Olives, Raisins and Pine Nuts
Another example for comfort food, the right food for this time of the year.
Enjoyed with a nice glass of Red.
200 g white onions
6 garlic cloves
1 red chili
50 g bacon
800 g tomatos
4 lamb stilts, ready, à 400 g
7 tablespoons olive oil
150 ml white wine
500 ml lamb stock
1 / 2 cinnamon stick
Juice of one organic lemon
1 sprig rosemary
6 stalks thyme
80 g raisins
40 g pine nuts, toasted
100g black olives in oil, pitted
1. Cut onions and garlic into thin slices, chilli into thin rings. Finely dice the bacon, quarter the tomatoes.
2. Pat dry stilts and add salt and pepper. Heat 5 tbsp olive oil in a heavy roasting pan and fry the lamb stilts over medium heat until golden brown all around. Remove.
3. Put rest of olive oil in the roasting pan, fry onions, garlic, chili and bacon until lightly browned at medium heat. Then add the tomatoes, stir and fry everything for 4-5 minutes at high heat. Add white wine, lemon juice and lamb stock and let boil up. Then add the cinnamon, cloves and lamb stilts, put in a preheated oven at 180 degrees (gas 2-3),on the second rail from below for 2 1/2 hours, simmer open, turning the meat several times, and pour over with cooking liquid.
4. Remove the cinnamon after 1 hour cooking time, otherwise the aroma might be a bit too strong.
5. Add plucked rosemary and thyme, raisins, pine nuts and drained olives after 2 hours of cooking time to the meat.
Serve with baguette.