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Recipe Preparation: boil/cooking & baking
Recipe Serves: 6
Ingredients for Lamb Shanks and Lentils Recipe
9 Lamb shanks
2 large Leeks, chopped
3 Cloves garlic, chopped
2 Rashers bacon, chopped
500 g Brown lentils
1 Sliced carrot
1 Stalk celery, sliced
1 tb Chopped fresh oregano
Red wine *
Salt and pepper to taste
Lamb Shanks and Lentils Preparation
* Red wine and water to cover. Lamb shanks, which [...]
A magnetron in a microwave oven generates electromagnetic waves of very high frequency and very short wavelength, hence the name microwave. When food and similar substances are subjected to microwaves, they absorb energy and heat very quickly.
The actual heating takes place by molecular friction within the food itself. This is why the surrounding area doesn’t [...]
Fresh or frozen vegetables and puddings are the items most often steamed, and steaming is a method of cooking used quite often in Asian cookery. Health benefits of your food is greatly increased by steaming as opposed to boiling, as the water will leech out the vitamins and nutrients of your food.
There are four main [...]
STEWING
Stewing is simmering food in a small amount of liquid that is then served with the item being stewed. The liquid acts as a cooking medium and takes up the flavour of the food being stewed, thus producing a sauce. Fruit may be stewed or poached, depending on how it is to be used.
Principles
1.
The food [...]
SIMMERING
Simmering requires careful setting of the heat to maintain a temperature of 95-99C. This temperature is reached when gentle currents can be seen in the liquid, or small bubbles are just breaking the surface. Careful simmering is required for making consommé and for the despumation of sauces. To cook at this temperature it’s usual to [...]
