ORYX WINE SALT lamb casserole with red wine

Ingredients

  • Yields 2 portions-hearty portions
  • 25g of flour for dusting the cubed lamb
  • 400g of lamb neck cubed
  • 20ml SUNFOIL platinum sunflower oil
  • 20g of butter, salted
  • 2 Medium onion diced
  • 3 Garlic cloves, fresh
  • 2 Medium carrots diced
  • 3 celery sticks diced
  • 300ml of chicken stock, homemade
  • 100ml of red wine
  • Oryx wine salt and black
  • 5mls Rosemary finely chopped
  • 1 bay leaf
  • 100g of frozen peas

Method

Dust the meat in flour then brown the meat within the oil/butter, remove from the pot and set aside. Fry onions and garlic until caramelized , within the oil/butter pot that was used to sear the meat, then add all the veggies. Add browned meat. Cook for 1minute then add stock, wine, season with oryx wine salt, rosemary and bay leaf and add peas then cover the pot and transfer to the oven to cook for 2hours at 180°C

Oryx wine salt -red wine UJEQE / steamed bread

Ingredients

  • Yields 2 cups
  • 220g champagne valley stoneground cake flour
  • 5ml of yeast
  • Pinch of red wine oryx salt
  • 1 TSP of white sugar
  • 180ml of red wine

Method

Sift the dry ingredients together then mix with red wine. Knead the dough for a few minutes, place the dough into an oiled bowl and cover with plastic until it has fully risen-you can tell that it is fully risen by pushing the dough with your thumb … if it doesn’t spring back when poked then the rising has been completed.

Spray cook two African tin cups and half full them with dough then put them in plastic bag ensuring that its closes properly steam in a pot with boiling water (lid on) until cooked about 40 minutes, and serve with lamb casserole.

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