Tomatillo and Lamb Stew

Instructions
1. In a large casserole, heat oil over med-high heat. Season lamb cubes with salt and pepper, add to casserole and brown well on all sides. Add garlic and diced onions and cook about 8 minutes or until onions are soft. Add wine and cook for 3 minutes, scraping bottom of pan. Add stock, tomatillos, cilantro, thyme and bay leaf. Bring to a boil then reduce heat to low; cover and cook about 1-1/2 hours.

2. Remove meat from casserole and place in large bowl. Reduce sauce over high heat, about 10 minutes or until thickened. Skim off fat and strain sauce over meat, discarding solids. Return the meat and sauce to casserole. (The stew can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat then continue.)

Ingredients
* 2 TBS olive oil
* 3-1/2 lbs. boneless lamb shoulder, cut into 1-inch cubes
* 3 garlic cloves, finely chopped
* 2 medium onions, peeled and diced
* 3 Tablespoons flour
* 1 cup dry white wine
* 2 cups beef stock
* 1 cup chopped tomatillos
* 1 teaspoon McCormick Gourmet Collection Ground Cumin
* 2 teaspoons McCormick Gourmet Collection Ground Dried Rosemary
* 2 teaspoons McCormick Gourmet Collection Ground Dried Ground hyme
* 1 McCormick Gourmet Collection Bay leaf
* ½ teaspoon salt
* ¼ ground pepper
* ¼ cup of light sour cream
* 6 cilantro leaves for garnish

Texas bbq brisket

Ingredients

about a 5kg/ 11 lb piece of beef brisket
500 ml/ 18 fl oz beef stock
For the barbecue sauce
1 tbsp sunflower oil
1 small onion
, finely chopped
3 garlic clove, crushed
500 ml/ 18 fl oz tomato ketchup
100 ml/ 3½ fl oz Worcestershire sauce
75 ml/ 2½ fl oz lemon juice
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp crushed chilli flakes
1 tsp Tabasco sauce
1 tsp dried thyme
For the rub
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika
, ground cumin, garlic powder, ground black pepper, caster sugar
1 bay leaf, crushed

Method

To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.
To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

Texas BBQ Sauce Recipe

16 oz can tomato sauce
1/2 cup water
1/4 cup vinegar
3 tbs brown sugar
2 tbs onion powder
1 tbs garlic powder
2 tbs Worcestershire sauce
2 tbs brisket drippings (if you have them)
1 tbs coarse black pepper
1 tbs Paprika
1 tbs salt
1 tsp Tabasco sauce
1 tsp chili powder

Combine all ingredients in a heavy sauce pan on the stove
Slowly simmer for 30-60 minutes, stirring occasionally
Adjust water and/or simmer time to get desired thickness
Serve warm on the side or over the meat, but do *not* use as a baste for the brisket while it’s cooking

Optionally, the onion powder and garlic powder can be substituted with fresh, use 1/2 an onion and 2-3 garlic pods, pureed.  If you choose fresh onion/garlic, I recommend preparing it the day before, chilling it overnight, then reheating the next day – this takes the edge off the fresh garlic and onion and leads to a smoother taste.  Also, since you probably won’t have drippings the day before making the brisket, you can substitute in a teaspoon of Liquid Smoke.

Roasted pork chops

"Jamie Oliver"

Ingredients

• 1 kg potatoes
• 4 higher-welfare pork loin chops , skin and fat on
• olive oil
• ½ a bunch of fresh sage
• 1 big bunch of watercress
• 1 sprig fresh flat-leaf parsley
• 4 spring onions
• 300 ml milk
• 2 fresh bay leaves
• unsalted butter

Method

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
4. Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
5. Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
6. Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
8. Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
9. Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
10. Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.

Pork Neck fillet steak

Pork Neck fillet steak - "Jamie Oliver"

Ingredients : 

• 4 higher-welfare pork neck fillet steaks
• olive oil
• 2 cloves garlic , peeled and crushed
• 1 handful fresh sage leaves , chopped
• sea salt
• freshly ground black pepper
• 1 lemon

Method

1. Get your griddle pan on a high heat and let it get screaming hot. Lay the steaks out on a chopping board and drizzle a little olive oil over each one. Sprinkle over the garlic, sage, a good sprinkling of salt and lots of ground black pepper. Grate the zest of the lemon onto the steaks, then cut the lemon in two and squeeze one of the halves over them as well. Rub this marinade into both sides of each steak with your fingers so they are evenly oiled and seasoned.
2. Place the steaks on your griddle or in a hot frying-pan (they make a bit of smoke, so get your fan on!). Make sure you don’t have too many in the pan at one time – there should be a gap between the steaks and they shouldn’t be touching each other at all, so if your pan isn’t big enough, cook in batches.
3. Turn the steaks over after two minutes, then turn every minute until they’ve had 8 minutes cooking time in total. Squeeze the other half of the lemon over the cooked steaks and let them sizzle for a moment, then lift them out of the pan with tongs to a plate to rest for a minute before serving. Absolutely delicious served with some oven-baked jacket potato wedges, a lovely green salad and some hot chilli sauce.