Samuel Shelley » recipe

Got my food on lately

admin — Sat, 31 Jul 2010 09:18:00 +0000

A few photos from playing around in the kitchen lately.

Mussels with Saffron

admin — Mon, 08 Feb 2010 23:42:38 +0000

2kg Live Mussels
3 Cloves of garlic finely chopped
2 leeks finely copped
1/2 tsp Saffron
4 tbs olive oil
3 tbs butter
Pepper to season
3/4 cup of white wine
1 cup of fish stock
600ml of thickened cream
1 bunch of parsley chopped

1. De-beard the mussels and scrub off any barnicles. Then in a large pot Soften leeks, garlic, saffron and pepper in oil and butter over a low heat.

2. Turn up the heat and add the wine, then fish stock and cream and simmer for 15 mins.

3. Add the mussels and cook until just opened stirring a couple of times to coat all the mussels in the sauce.

4. Remove from heat when the mussels have opened – stir in the parsely and serve with barbequed crusty bread and olive oil.

Winter Lamb Shanks

admin — Fri, 02 Jan 2009 09:47:10 +0000

5 Lamb Shanks
Plain Flour
1 tbs Pepper Corns
1 tbs Cloves
2 Large Tins of Crushed Tomatoes
4 Cups of Beef or Veal Stock
½ Bottle of Red Wine
4 Cloves of Garlic – Whole
1 Chilli – Chopped finely
4 tbs Brown Sugar
1 Cinnamon Stick
12 Baby Onions
15 Whole Mushrooms
1 Bunch Baby Carrots
4 Rashers of Bacon – Whole
Salt
2 Sprigs of Rosemary
2 Bay Leaves
Olive Oil and Butter

> Roll Shanks in flour and season with pepper and salt.

> Brown shanks in deep pot on stovetop in butter and olive oil – the oil stops the butter burning. Then set aside.

> Place chilli, garlic, onion, bacon, carrots, mushrooms, rosemary and bay leaves in same pot and soften gently for about 5-10 mins.

> Then add shanks, tomatoes, stock, wine, pepper corns, sugar, cinnamon and cloves. Season to taste. Bring to the boil and place in oven at 130C.

> Stir every hour, should take about 4 hours. You can cook on a lower heat for longer it you like.

> Skim the fat off the top and serve with mash or polenta.

Stripey Trumpeter, with Fennel, Truss Tomatoes, Oyster Mushrooms and Rosemary

admin — Fri, 02 Jan 2009 09:31:09 +0000

1 x Large Fillet of Stripey Trumpeter
1 x Bulb of Fennel
2 x Handfuls of Oyster Mushroom
1 x Lemon, Flesh and Zest
8 x Sprigs of Rosemary
8 x Cloves of Garlic, Peeled and Whole
10 x Truss Tomatoes on Vine
Olive Oil
Cracked Black Pepper
Sea Salt

Green Salad

1 x Bunch of Asparagus
1 x Cucumber
1 x Bunch of Italian Parsley
1 x Packet of Rocket
1 x Lemon Juice only
Olive Oil
Pepper & Salt
Serve with Crusty Bread

Serves 5-6

> Preheat oven to 190 degrees Celsius.

> In a large baking dish line bottom with sliced fennel (5mm thick), then slice the lemon and spread over top. Scatter garlic in the bottom of the tray. Then drizzle with oil.

> Lay the fillet of fish skin down over the fennel. Add mushrooms around the edges. Add lemon zest to fish flesh. Season with plenty of pepper and salt, and drizzle with oil. Add rosemary on top of fish and place the tomatoes on top of this.

> Bake in the oven for about 20-25 mins.

Green Salad

> Blanch asparagus for 30 secs.

> Use a vegetable peeler to make ribbons from the cucumber.

> Chop parsley roughly.

> Combine all with rocket in a salad bowl and dress with oil, lemon and pepper and salt.

> Serve with crusty bread.