Month: April 2017

Slow-cooked spiced lamb with rice pilaf – Easter Special

Let your oven do all the work for you with this amazing melt-in-the-mouth slow-cooked lamb. Laced with spices and herbs, it’s the perfect set-and-forget dish.

INGREDIENTS

  •  2.5kg leg of lamb
  •  3/4 cup plain Greek-style yoghurt, plus extra to serve
  •  1 tablespoon ground cumin
  •  1 tablespoon dried oregano
  •  2 teaspoons paprika
  •  2 teaspoons ground cinnamon
  •  2 garlic cloves, finely chopped
  •  1 teaspoon cracked black pepper
  •  1 tablespoon extra virgin olive oil
  •  2 tablespoons pine nuts, toasted
  •  1 pomegranate, halved, seeds removed
  •  1/2 cup chopped fresh coriander leaves, plus extra leaves to serve
  •  1/3 cup chopped fresh mint leaves, plus extra leaves to serve
  •  200g tub baba ghanoush, to serve
  •  Lemon wedges, to serve

RICE PILAF

  •  50g butter
  •  1 small brown onion, thinly sliced
  •  1 garlic clove
  •  1/3 cup dried risoni
  •  2 cups white long-grain rice
  •  1 litre chicken stock

METHOD

  • Step 1
    Preheat oven to 130C/110C fan-forced. Place lamb in a large roasting pan. Combine yoghurt, cumin, oregano, paprika, cinnamon, garlic and pepper in a bowl. Season with salt. Rub yoghurt mixture all over lamb to coat. Drizzle with oil. Bake, uncovered, for 6 hours or until lamb is well-browned and meat is falling from the bone.
  • Step 2
    30 minutes before serving, make rice pilaf. Melt butter in a large saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and risoni. Cook, stirring, for 2 minutes. Add rice. Cook, stirring, for 30 seconds. Add stock. Stir well to combine. Cover. Bring to the boil or use a rice cooker. Reduce heat to low. Simmer, covered, for 10 to 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork to separate grains.
  • Step 3
    Shred lamb. Sprinkle with pine nuts, pomegranate, coriander and mint. Serve with rice pilaf in our range of rice bowls, extra coriander and extra mint, baba ghanoush, extra yoghurt, lemon wedges and some bread.

Difference between a domestic fridge and a catering fridge?

What is the difference between a domestic fridge and a catering fridge?
Domestic fridge and a commercial fridge look similar, but are not.
Domestic Fridges The power of the compressor is designed around the few number of times a domestic fridge door is opened during the day. A quite modestly-powered compressor will be able to cope with the heat gain without food safety risks. The construction of both the cabinet and the motor is only robust enough for light domestic use, so used in a commercial environment, not only do they pose a food safety hazard, they need replacing far more often than commercial fridges, so are not even cost effective.
Commercial Fridges These commercial catering fridges are designed to work in a busy working kitchen, the door is going to be opened very regularly and probably be exposed to a far hotter kitchen. The compressor needs to be powerful enough to rapidly pull down the internal fridge temperature to replace heat loss.
Most commercial fridges also incorporate fans for fast draw down time and evenly spread the cool air through the cabinet, a feature domestic fridges do not have. Commercial fridges are better insulated, designed for easy cleaning and some are able to electronically record temperatures.

In addition to fridges for the catering kitchen, take a look at commercial display fridges – the fan assisted cooling allows fast pull down of the temperatures, particularly useful for new products added to the fridge ie back bar bottle coolers.