There’s nothing as satisfying to the soul as a well roasted cut of lamb. We love this slow cooked oven roasted leg of lamb as it combines patient and rewarding slow cooking with a beautiful and succulent meaty finish.
This is definitely a cooking labour of love but it is well worth the rewards when you get the tender and juicy lamb onto your plate.
3 – Add the pepper, ginger, all purpose seasoning, soy sauce, and oregano.
4 – Squeeze the fresh lemon over the top of the lamb and ingredients.
5 – Mix up all the ingredients with the lamb. I like to put the lid on the slow cooker and lift the cooking pot out of the cooker and shake the ingredients together. You may prefer mixing the ingredients by hand.
6 – Set the slow cooker for 4 hours and get it going.
7 – As the slow cooker is nearing completion, we pre-heat your oven to 180°C.
8 – Place foil into a suitably sized oven pan and position the lamb in the centre. Pour the liquid left over in the slow cooker over the top of the lamb.
9 – Roast in the oven for 1 hour and 30 minutes** turning it over midway through.
10 – Serve with roast potatoes and sautéed vegetables.
**Cooking times are for general guidance only; appliances vary.
These paprika and mozzarella sausage rolls are simply delicious. They are most definitely a special treat and not something we make regularly but they are an absolute delight. They can be used a snack, starter or even as a main dish with some lovely salad on the side.
1 x Whole Pepper (red or yellow) cut into small cubes
Place the olive oil into a pan and heat up gently. Add the cubes of whole fresh pepper and stir for a few minutes until tender.
Place peppers into a separate bowl for mixing with the other ingredients.
Cut the end of each sausage and squeeze out the sausage meat into the mixing bowl with the peppers.
Add the paprika and ground black pepper.
Add mozzarella and red pesto.
Mix all the ingredients together in the mixing bowl and set aside.
Take your pastry sheet and lay it on a flat service. Take your sausage mix and lay in the middle of your pastry sheet all the way along the length of the piece. You want to leave a equal distance on either side of the pastry mix.
Note: The sausage rolls made in the video above were pretty large and used the whole puff pastry sheet. You can opt to make more bite-size rolls by simply cutting the sheet in half and using half the meat mixture for each side.
Take your egg mix and spread some lightly along the edges of your puff pastry sheet.
Take on side of the puff pastry and roll it over the sausage mix to join the other. Make sure the two sides are properly sealed. You can take a fork and press into the two folds to make sure they are sealed.
Take the your egg mix and spread it over the puff pastry. Make sure you cover the whole surface.
Use a large knife to slice the puff pastry into 9 sections. Place each one onto an oven tray lined with baking paper.
Place in the oven for 45 minutes (they should come out a nice golden brown).
These BBQ style hoisin roasted chicken wings are simply delicious. The hoisin sauce finish combined with a chargrilled-like look make them incredibly eye-pleasing but this is beaten by the mouth-watering flavours.
Great to go alongside a main dish or eaten as a starter, these wings will have you going back for more.
Place chicken wings (thoroughly washed) in mixing bowl and add half a cup of water. Add the soy sauce.
Add the black pepper, paprika and Season All.
Squeeze lemon into the mix.
Add the fresh ginger into the mix.
Add the olive oil into the mix.
Add 1x tablespoons of the hoisin sauce.
Mix everything together until the wings are well covered.
Pour mixture into an oven tray making sure there is enough space for each wing to be fully exposed.
Sprinkle 1 Tablespoon of hoisin sauce over the top of the wings.
Place tray into oven at 220°C for 15 minutes/until golden brown. Turn the wings and sprinkle 1 Tablespoon of hoisin sauce onto other side.
Leave in the oven at 220°C for 15 minutes/until golden brown. Turn wings again.
Lower temperature to 180°C for 40minutes/until wings are well cooked inside and out.
Serve with a side of roasted potatoes.
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