Astar's recipe - Lamb roast & kumara chocolate cake - 5 November
Easy meals for Brendon to cook
Astar's Lamb Roast
Lamb leg roast
1 tbsp brown sugar
1 tbsp lemon juice and zest
Couple mashed up anchovies
2 tbsp finely chopped fresh rosemary
Lots of freshly grated black pepper
1 tbsp olive oil plus extra to coat bottom of pan
Pre-set oven to 180 degrees Celsius
Pour a little olive oil into the bottom of the roasting dish
Blend together, brown sugar, lemon juice, zest, anchovies, rosemary and black pepper.
Then use a pastry brush to apply above to the top of the lamb.
Place roast into oven and cook for around 1 hour.
Remove from oven, cover and let rest.
Vegetables to go with the Roast Lamb:
Astar's Roast Vegetables, Pan-fried Runner Beans & Easy Gravy
1/4 pumpkin - leave skins on all vegetables
3 whole bulbs garlic
Couple stems of fresh rosemary
Salt and pepper for seasoning
Take the garlic bulbs and cut 1cm off the top
Wash and dry vegetables then cut into bite sized pieces
Place in a large roasting dish, cover with olive oil, season with salt and pepper, then add rosemary (stripped from stems).
Use your hands to completely cover all vegetables in olive oil.
Place into hot oven about 180 degrees Celsius and cook for around 45 minutes.
Pan-fried Runner Beans
1 red onion sliced
Couple handfuls runner beans trimmed and broken in half
Salt and pepper to season
Into a pan, add olive oil then add onions and pan fry until
Add beans along with salt and pepper and stir fry several minutes tossing frequently.
Put a lid on pan and leave several minutes.
1x Maggi brown gravy packet
1/4 cup red wine
3/4 cup hot water
Couple tbsp meat juice
Put all ingredients into a jug and mix to combine well. (I like to let mine rest, then heat in the microwave just before it's required).
Astar's Favourite Chocolate Kumara Cake
This is my favourite chocolate cake and is just wonderful as a dessert or moist cake with coffee at anytime. The recipe originally came from Sue Carruthers' cook book titled The Tropical Garden Cookbook.
80g softened butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup hot mashed kumara
2 tbsp milk
90 g dark chocolate chopped and melted
1/2 tsp baking soda
2 tbsp water
3 eggs separated
1 cup plain flour
1 tsp baking powder
1/4 cup milk
1 tsp vanilla essence
Butter and line a 20cm cake pan with baking paper.
Preheat oven to 190 degrees Celsius.
Beat the butter until pale and soft, then add the sugars and beat until well mixed.
Mix the hot mashed kumara with the 2 tbsp water and add to the butter mixture with the melted chocolate
Beat in the egg yolks one at a time
Sift the flour and baking powder together twice, then fold into the batter alternately with the 1/4 cup milk then add vanilla.
Beat the egg whites in a clean bowl until stiff.
Gently fold in 1/3 of the egg whites and then the remainder into the cake batter.
Pour into a prepared pan and bake for 45 minutes to 1 hour or until cake tester comes out clean.
80 g butter
1 1/2 cup icing sugar
1 tsp vanilla
1-2 tbsp hot water
3 tbsp cocoa powder
1 tbsp dark rum
Cream butter then add remaining ingredients and mix to combine
Spread over the top of the cold cake.