EVERY Australia Day we have our own traditions, just like most of you. Australia Day is actually Dan's birthday, so it's always a big celebration. There is always a piece of lamb cooking, snags on the barbecue, cold beers, Triple J's Hottest 100 playing, as well as a bit of backyard cricket.
It's always a great fun day with friends and family. We are proud Aussies and we love the great Aussie lifestyle and weather. What is on your menu this Australia Day? Do you have your Australia Day traditions? We would love to hear about them.
If you are in Hervey Bay for the long weekend be sure to pop into EAT at Dan & Steph's to grab a six-pack of our special sausages to throw on the barbie this Australia Day. Here is our recipe of a slow-cooked lamb shoulder - it's delicious and so rewarding. Enjoy and happy Australia Day everyone.
Slow-cooked lamb shoulder with chorizo and white beans
2 tbs of rosemary, chopped
2 tbs of oregano, chopped
1 tbs of thyme, chopped
2 cloves of garlic, chopped
1 tsp of fennel seeds
60ml olive oil
1kg deboned shoulder of lamb
2 chorizo sausages - cut into 1cm thick slices
125ml dry white wine
125ml chicken stock
2 x 400g tins of cannellini beans, drained and rinsed. Parsley Puree:
1 cup firmly packed flat-leaf parsley
2 garlic cloves
2 tbs of lemon juice
1 tsp of Dijon mustard
60ml of olive oil.
METHOD: To make parsley puree, place all ingredients into a food processor and process until smooth. Season with salt and pepper to taste - cover and set aside. Pre-heat oven to 130°C .
Place rosemary, oregano, thyme, garlic and fennel seeds into a small processor and process until finely chopped. Then add 2 tablespoons of oil, season with salt and pepper and process until a paste forms.
Place the deboned lamb on a large plate and brush all over with this paste. Heat the remaining oil in a heavy-based flame-proof casserole dish over medium heat and cook the chorizo for three mins, until browned on both sides, then remove and drain any excess oil from dish.
Place the lamb in the casserole dish and pour in the wine and stock. Bring to boil over high heat then return the chorizo to the dish, cover and cook in the oven for three hours. Remove the lamb from the oven and stir in the cannellini beans, then cover and bake for a further hour.
Remove the lamb from the dish and carve into serving portions. Place lamb in shallow serving bowls, spoon in chorizo and cannellini mixture and top with parsley puree.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or follow them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.
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