Thursday, 4 May 2017
Saturday, 11 February 2017
Melt the butter in a medium sized saucepan on high.
Add the onion and garlic, and saute for 2 minutes or until they soften.
Add the Jerusalem artichokes, and continue to sauté for 2 more minutes.
Pour in the chicken stock, and simmer the blend until the artichokes have softened.
Pour in the cream and bring the mixture to a boil. Sprinkle with salt and pepper.
Purée the soup in a blender until smooth. You can strain it through a sieve for an even smoother result.
Sprinkle chives over the soup, and serve it warm.
Monday, 23 January 2017
Wednesday, 11 January 2017
Slow cooked lamb shank is one of my favourite winter dishes. Using the slow cook method requires a slow cooker and if you are looking for one make sure they have the capacity to sear as well as cook slowly and even more important, the capacity for holding sufficient quantities (this dish serves 8 so it needs to hold 8 lamb shanks as well as sauces and vegetables).
There are a large number of slow cookers on the market and they range in size and cost from $50 to $150 so ensure you know what you are going to use it for. The slow cooking itself is fairly basic but it is added on elements which drive up the cost. We use a Cuisinart which cost $130 on offer and are very happy with it.