SLOW-ROASTED LAMB
WITH QUINCE GLAZE
PREP + COOK TIME 3 HOURS 15 MINUTES
SERVES 8
1 tablespoon extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons sumac
2 teaspoons sea salt flakes
½ teaspoon freshly ground
black pepper
2.8kg full leg of lamb (ask the
butcher to leave the shank intact)
4 cloves garlic, peeled and
quartered lengthways
½ cup (160g) quince jelly, warmed
1 Preheat the oven to 150°C/
130°C fan.
2 Combine oil, spices, salt and
pepper in a small bowl.
3 Using a small, sharp knife,
make 16 shallow incisions in both
sides of the lamb leg. Insert the
pieces of cut garlic into each
incision. Generously smother the
lamb with the spice mixture. Place
the lamb in a baking dish; roast
for2½hours.
4 Remove the lamb from the oven
and brush with some of the quince
jelly. Return to the oven and roast
for a further 30 minutes, brushing
twice more with quince jelly.
5 Cover lamb with foil and rest
for 5 minutes before carving.
CARAMEL NUT
CHOCOLATES
PREP + COOK TIME 40 MINUTES
(+ COOLING & REFRIGERATION) SERVES 860g butter
½ cup (110g) caster sugar
1 tablespoon golden syrup
¾ cup (250g) sweetened
condensed milk
½ teaspoon vanilla extract
½ cup (75g) unsalted toasted
peanuts, chopped coarsely
¼ cup (25g) ground hazelnuts
or almonds
180g dark chocolate, chopped
15g Copha (solid white vegetable
shortening)
1 tablespoon cocoa powder1 Combine the butter, sugar and
golden syrup in a small saucepan; stir
constantly over low heat until sugar
dissolves. Stir in condensed milk.Bring to the boil, reduce heat; cook,
stirring constantly, for 6 minutes or
until mixture turns a light caramel
colour. Remove from heat. Stir in
extract, peanuts and hazelnuts; mix
well. Transfer mixture to a medium
heatproof bowl; cool the mixture for
10 minutes.
2 Roll rounded teaspoons of mixture
into balls. Place on a tray, refrigerate
until firm.
3 Combine chocolate and Copha
in a heatproof bowl over a pan of
simmering water until melted. Using
a fork or skewer, dip balls in chocolate
mixture; allow excess chocolate to
drip away. Place on a tray lined with
aluminium foil or baking paper.
Refrigerate until chocolate is set.
4 Just before serving, dust the
chocolates with cocoa. Place in
small paper cases, if desired.Christmas Alfresco
CARAMEL NUT
CHOCOLATES
AWW FOOD • ISSUE TWENTY TWO