蜜芽传媒

Neck of lamb with grapes, almonds and mint

750g neck lamb

25ml white wine vinegar

1 tablespoon honey

3 tablespoons olive oil

1 teaspoon crushed fennel seeds

2 onions, peeled and sliced

2 cloves garlic

250ml chicken stock

150ml white wine

100g red grapes

50g toasted flaked almonds

handful fresh mint leaves, chopped

Rub the vinegar, honey, 2 tablespoons of the oil and fennel seeds into the lamb and marinate for at least 4 hours or overnight.

Dry the lamb with kitchen paper.

Heat the remaining oil in a pan until hot and season the lamb with salt.

Seal off, add the onions and garlic and when golden add the white wine and stock. Place in a casserole dish, cover and bake at 180oc for about an hour and a half or until tender. Remove the lamb and rest.

Add the grapes and cook in the liquor on the stove top for 5 minutes or until spoon coating consistency.

Check seasoning. Slice the lamb,

Spoon over the sauce lamb and serve topped with the almonds and mint.

銆赌

听

Honey and Ale Cake

175ml ale

80ml vegetable oil

125ml honey

125ml syrup

3 eggs

1 teaspoon baking powder

300g plain flour

175g sugar

Set oven to 180oc and line a 10 inch cake tin with parchment paper.

Whisk the ingredients together and pour into the tin.

Bake for 45 minutes or until an inserted skewer comes out clean.