Easy Lamb Stew

We were warned about the storm fronts that descend on the very exposed south west coast of WA. So endure we must. Tim and l have been working alot in the hope that we can kick back again when summer again arrives. With limited time and the need for tummy warming tucker, this stew is one l particularly love cooking as its a very easy stew and it lasts a few meals and gets better each day.Look out for lamb forequarter chops on sale and use vegetables in season and cheap.
Lamb stew
6 lamb forequarter chops
1 large onion
2 tabs tomato paste
2 packets french onion soup
3 cups water
vegetables such as beans, peas, sweet potato and potato

Heat oil in large deep pan that has a lid. Coat chops in seasoned flour and fry in oil until both sides are lightly browned. Add sliced onion fry 5 mins then add tomato paste and fry for few minutes. Add soup mixed with water to cover meat and onions. Put lid on and simmer for 40 mins. Add vegetables and cook slowly for further 30 mins. Done and yum.

Deliciously Gooey Chocolate Brownie

 Who dosn't like something sweet to eat at the end of the day with a nice hot cuppa? I particularly like nothing better than dunking a home made shortbread into my hot milo, so once a week l make a batch of shortbread, but as a treat l also make a batch of delicious choc brownies. This recipe was a big hit in all my cafes and my customers always commented on the nice gooey texture. The wonderful thing about this recipe is that you don't need chocolate as l use cocoa. You can also add in things like walnuts, choc chips, macadamias, and particularly special with white choc chips and raspberries mmmmmmm. I cut this slice into small pieces (have to watch the waist line),and freeze some and keep rest in fridge. When you feel the need for a dessert, just  put frozen brownie in microwave and then serve with cream or icecream, really naughty. I am usually slap dash with recipes and cooking times, but l find this recipe needs to be precise and cooking time depends on your own oven. In my oven it takes exactly 24 minutes on 180o. So you may need to experiment a bit with yours. Don't be tempted to overcook it, it should still be a little soft in the middle. But otherwise this recipe is so easy and a real keepa.

Chocolate Brownie

200gms butter melted in microwave
1 cup cocoa (l use black and gold brand as its darker)
2 cups caster sugar
1 cup plain flour
1 teas vanilla
pinch salt
4 eggs
nuts or white choc chips

Melt butter and place in bowl, add cocoa and sugar and stir till well mixed. Add salt and vanilla and eggs, mix.Then add flour and mix. Add nuts or choc chips (whatever you are using) if using raspberries add carefully so as not to break them up. Pour mixture into a lined lamington slice tin and put into oven and bake in moderate oven for required time, usually 24 minutes, depending on your oven. Allow to cool in tin and cut into required size. Dust with sifted coca powder for a nice touch. You'll be the talk of the caravan park when you bring these out for "happy hour".

" Jamon It Up " with my favorite chef Aaron Carr

Recently l was lucky enough to attend a cooking class run by The Larder, here in Margaret River. The class was held by the fantastic chef at Vasse Felix, Aaron Carr, who l admire greatly and anyone travelling in the area should definitely take time out to eat at his amazingly good restaurant. His whole philosophy of food l greatly admire and if only l was 30 years younger, l would do everything in my powers to gain an apprenticeship with him. Oh well...........
The theme of the class was Jamon It Up with Aaron Carr, a selection of Tapas from Spain. Aaron showed us how easy it is to throw together 6 different Tapas dishes using a few good ingredients. I particularly liked the Mojo Verde sauce (green sauce), so after picking up a huge bunch of parsley and some fresh green chillies from the market the other day, l set too and made up a large jar of sauce. This sauce goes so well with many things such as steak, potatoes, fish, chicken and a great dipping sauce for Empanadas.
mojo verde
2 large handfuls ltalian parsley (washed, stalks removed)
3garlic cloves
100ml sherry vinegar
150ml extra virgin olive oil
1-2 green chilli seeds removed
4 Tabs ground cumin
sea salt
Place all ingredients into a food processor and blend on high speed until dressing becomes incorporated, season with salt.