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Flavours of Central | Wine & Food

RECIPE: Braised Lamb with Preserved Lemon & Coriander Jam

We served this for our Lowburn Ferry harvest dinner - our take on a recipe from Cuisine (www.cuisine.co.nz) - inspired by Cuisine Wine's recommendation for serving with our pinot noir (No. 1 in Cuisine May NZ Pinot Noir tasting)

Lemon coriander jam
3 lemons
1 cup sugar
1 dried red chilli, seeded and thinly sliced
1 cinnamon stick
1/2 cup finely chopped fresh coriander leaves and stalks
salt to taste

Grate all the zest from the lemons and reserve for another use (place in a plastic bag and freeze).

Halve the lemons lengthwise, squeeze out the juice and reserve. Cut each lemon in half lengthwise into 3 wedges. Place in a saucepan and cover well with cold water. Bring to the boil and simmer for 20 minutes until tender but not collapsing. Remove from the heat and drain.

Place the lemon wedges in a clean pan and add the sugar, reserved juice, the chilli, cinnamon and 200ml water. Bring to the boil and simmer for 10 minutes until thick and jammy.

Take off the heat, cool then stir in the coriander and salt to taste. Makes about 2 cups and will keep for a week in the refrigerator.

Braised lamb
4 tablespoons olive oil
1kg lamb shoulder, diced 4cm
1 onion, finely chopped
1 stick celery, thinly sliced
1 carrot, diced
3 cloves garlic, finely chopped
1/2 teaspoon ground turmeric
2 tablespoons finely chopped ginger
peel of 3/4 preserved lemon, finely diced
1 tablespoon toasted coriander seeds
500g beef stock
250ml water
2 handfuls spinach leaves
salt and freshly ground black pepper

Heat the oil in a deep, wide pan over moderate heat, add the lamb and brown all over. Do this in batches rather than overcrowd the pan. Remove the lamb and reserve.

Add the onion, celery, carrot, garlic, turmeric, ginger, preserved lemon and coriander seeds. Fry gently for 10 minutes until the onion is soft and well browned.

Add the lamb, stock and water to the pan, bring to the boil and simmer for 1 hour or until the lamb is very tender and the mixture thick. Add the spinach, mix carefully but well and simmer for 3-4 minutes until the spinach is wilted.

Taste, season and let stand for 5-10 minutes off the heat for the lambto reabsorb the juices before serving with the lemon and coriander jam, and rice or couscous.
Serving Suggestion: Lowburn Ferry Home Block Pinot Noir 2013

RECIPE: Slow Roasted Quinces with Star Anise

Rhonda Allen's recipe for Slow Roasted Quinces Served at 2015 Harvest Dinner:

3 cups sugar
3 cups water
1 vanilla pod, split in half lengthwise and seeds scraped out
1 star anise
4 strips orange peel
1 cinnamon stick
4 ripe quince, quartered and stones removed

Method: Preheat the oven to 120 degC.
Put the sugar, water, vanilla, star anise, orange peel and cinnamon stick in a cast iron saucepan, bring to the boil and simmer for 5 minutes to make the syrup.
Put the quinces into the hot syrup, then cover them with a sheet of baking paper cut to fit the pan.
Put the lid on and place in the oven for 8 - 12 hours until the quince is red and soft.
Remove from the oven and leave at room temperature until ready to serve.

RECIPE: Bruschetta with slow roasted tomatoes and feta

Prepare slow roasted tomatoes:
Use 1kg cherry tomatoes. Drizzle with 1/4 cup olive oil and 2TBSP balsamic vinegar; season with salt and pepper and sprinkle a little sugar over. Roast on low (150deg C) for 1-2 hours.

For the bruschetta:
Mash a portion of the slow roasted tomatoes with a little olive oil. Slice 2-3 ciabatta rolls into 8 - 10mm slices.

Lightly toasted the bread and brush lightly with olive oil.
Spoon on the mashed tomatoes and top with parmesan shavings or feta (about 50g) and chopped fresh basil. Pop back into the oven for 2 -3 minutes to melt the cheese.

RECIPE: Thyme Smoked Roast Lamb

Our end of harvest dinner has become legendary at Lowburn Ferry: in the early days our friends and their families (mostly young) helped out in the vineyard and we showed our thanks by cooking up a big dinner featuring home-grown lamb which was slow-cooked itself during the day while we worked away in the vineyard.
More recently we've had many more pickers and by the time harvest dinner time comes around we find we're catering for more than 20 adults.
Another recent development has been the arrival of our Australian support team - Ted and Rhonda - and Rhonda has taken on much of the catering responsibilities.
This recipe is one she adapted, and served at our Harvest Dinner 2014 - it features lighting sprigs of wild Central Otago thyme in the oven - creating a wonderful smoking smell which permeates the meat and gives a fantastic Central Otago flavour to this dish:

1 leg of lamb, about 2.5kg
100ml olive oil
3 tbsp rock salt
1 onion, quartered
4 cloves garlic, crushed
1 bayleaf
200ml white wine
1 bunch wild thyme

Preheat oven to 160C. Rub the lamb all over with the olive oil and salt and place it skin side down on an oven rack. Put the onion, garlic, bay leaf and white wine in a roasting pan and put the oven rack with the lamb on top of it.
Put the bunch of thyme in a flameproof oven dish at the bottom of the oven where it won't come into contact with the lamb or its fat. The thyme needs to dry out completely. Cook for an hour and 15 minutes.
Remove the lamb and the roasting pan from the oven and spoon some of the juices in the pan over the skin. Add a cup of water to the juices so there will be a sauce at the end. Return it all to the oven. By now, the thyme should have dried out completely. Taking care not to burn the lamb or the sides of the oven, light the thyme sprigs with some long matches and quickly close the oven door.
Roast the lamb, skin side up, for another 2 hours.
Remove it from the oven and allow it to rest for 10 15 minutes before carving.

Serving Suggestion: Lowburn Ferry Home Block Pinot Noir 2010

Lowburn Ferry Vineyard, 5 Swann Road, RD2, Cromwell, 9384, Central Otago, New Zealand
Phone: +64 (3) 445 0846, Fax +64 (3) 445 0840, Email: