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Bamya (okra) with lamb

Bamya (okra) with lamb
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Bamya (okra) with lamb
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Ingredients
Servings:
Instructions
  1. Wash the okra thoroughly, add them to a pan with some water. Bring to the boil and simmer for 10min. Remove the okra and place in a colander.
  2. In a medium saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until translucent, 5 minutes. Add the carrot and cook for 5 minutes, stirring occasionally.
  3. Add the lamb and toss until sealed and lightly browned.
  4. Add the chopped tomatoes and tomato paste stirring in for about 5-10min. Season to taste with salt and pepper.
  5. Add enough water to cover the meat and stir to combine well. Bring to the boil, cover the pan then reduce the heat to low and simmer for around 1 hour or until the meat is tender. Taste and adjust the seasonings.
  6. Add the okra to the pan with meat. Re cover the dish and cook for another 30min. Add water if the mixture seems to dry. Serve with rice.
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Smoked ham hock and lentil soup

Smoked ham hock and lentil soup
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Smoked ham hock and lentil soup
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Ingredients
Servings:
Instructions
  1. Add the hocks to a medium saucepan and cover with water. Bring to the boil and cook for five minutes. Drain the hocks and add back to a clean saucepan. Cover with 4½ litres of water and simmer for 40 minutes.
  2. Meanwhile, add the lentils to a saucepan of boiling water. Bring up to a simmer and drain.
  3. Heat the oil in a large saucepan over medium heat. Add the onion, leek and garlic and cook for about 10 minutes until golden.
  4. Add the bay leaves and lentils and stir through. Add the hocks and their broth and simmer for 40 minutes.
  5. When the meat is coming away from the bones, turn off the heat, remove the hocks and set aside. Once cool enough to handle, pick off the meat and discard the skin and any gristly bits. Break the meat into bite-sized pieces and add back to the pan with the parsley. Adjust the seasoning if necessary and cook for five more minutes.
  6. To serve, poach the eggs to your liking. Serve each bowl of soup with an egg, a drizzle of oil and a good grind of pepper.
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Stuffed Capsicum

Stuffed Capsicum
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Stuffed Capsicum
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Chicken and apples cooked in cider

Chicken and apples
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Chicken and apples
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Ingredients
Servings:
Instructions
  1. Season the chicken well with salt and pepper, preferably a few hours before cooking.
  2. Heat the olive oil in a large, deep frying pan with a lid and fry the chicken until golden brown on all sides. Add the butter, apples, onions, brandy, thyme, salt, pepper and cider to the pan.
  3. Bring to a simmer and cook, covered, for 15 minutes and then uncovered for a further 20 minutes.
  4. Stir through the cream, adjust the seasoning and serve with potatoes on the side.
Recipe Notes

recipe is taken from Adam Liaw

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