Sheila Magazine

sheila I recipes LAMB SHANK, ROSEMARY & MUSHROOM PIE 2 sheets of puff pastry 4 lamb shanks 2 onions 4 cloves garlic 2 carrots 2 stalks celery 100g button mushrooms, quartered 150g field mushrooms, sliced 100g Swiss brown mushrooms, sliced 1 cup red wine 3 stalks of rosemary, chopped 2 sprigs thyme, chopped 1.5L veal stock 2 tbsp Dijon mustard ½ cup Lighthouse flour salt and pepper 1 pan. Add the chopped mushrooms, thyme and rosemary. Cook for a further five minutes until the mushrooms start to sweat. Season flour with salt and pepper. Dice the onions, garlic, carrots and celery and sauté in a deep braising 2 3 each side. Add wine, mustard and veal stock. Ensure all the shanks are covered with liquid and then cover the pan with foil and place in the oven on 1500 Dust all the shanks with the flour mix, add to the pan and seal on about 2 hours or until the lamb is pulling away from the bone. Allow to cool. c. for the sauce. Be sure to leave some space at the top as the pie will bubble and expand in the oven. Top with a sheet of puff pastry and cut a small x where the bone is to push through. Seal the edges around the base. Repeat with other shanks. To assemble the pie, place a shank in a pie bowl and fill around it with 4 PEAR & Serves 4. Bake in 160C oven for 10 to 15 minutes or until pastry is golden. CARAMALISED SHALLOT & SALMON TART 2 sheets puff pastry 300g salmon, cut into large cubes 300g shallots 1 leek 1 tbsp brown sugar zest of 1 lemon 2 tbsp capers 4 large eggs 300ml cream salt and pepper 1 tbsp olive oil 1 tbsp butter 1 proof paper. Fill with rice and blind bake at 160C for 15 minutes. 2 Line a tart tin with puff pastry and then line the pastry with grease Remove baking paper and rice from the pastry base and set aside. 3 4 5 6 sheila I food and brown sugar. Roast until golden brown. Peel shallots and drizzle with olive oil, lemon zest, salt, pepper Spoon the leeks into the pastry base and then arrange the shallots, salmon and capers in the base so they are evenly spread. the mix over the tart, being careful not to spill over any of the edges. Thinly slice the leek and sauté with butter until soft and translucent. Whisk the eggs with the cream, season with salt and pepper and pour Bake at 150C for approximately 20 minutes or until the egg has just set. Serve with a salad of watercress. SHEILA MAY 2012 101

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