Matt Prestons Butter Chicken Food

MATT PRESTON'S ROAST SHOULDER OF LAMB

Matt Preston's Roast Shoulder of Lamb image

Russ found this in the West Australian Sunday Times and wants to make it soon so I'm saving it here. Matt didn't say if it was bone-in or out shoulder, but 1.4kg would be a huge serve for 4 unless it was bone-in so that's my guess. Remember, an Aussie tablespoon is 4 teaspoons. I'm repeating his instructions for resting-I have never heard of the newspaper thing before.

Provided by JustJanS

Categories Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 1/2 tablespoons butter (or 30g)
1 1/2 kg lamb shoulder
1 kg onion, brown were specified
10 garlic cloves, peeled
1/2 cup white wine
salt and pepper
1 teaspoon instant coffee granules

Steps:

Preheat oven to 180c.
Add the oil and butter to a heavy-based roasting pan and heat until sizzling. Brown the meat on all sides then remove the pan from the heat, and the meat from the pan.
Place the onions in the pan and stir them through the pan juices and fat. Place the lamb on top of the onions and place in the oven.
After half an hour, add the garlic to the roasting pan. Turn the heat down to 120c.
The lamb should be cooked after 90 minutes but is definately ready when it pulls apart easily.
Remove the lamb from the pan, wrap in tin foil then cover with a newspaper and rest.
Push the onions and garlic to the side of the pan, and place it on a medium heat. Pour in the wine and deglaze by scraping any brown and meaty bits off the bottom of the pan while the wine evaporates. Mix in the onions and garlic, pour all the pan contents into a tall vessel and blitz with a stick blender. Season with salt and pepper and coffee granules to taste.

MATT PRESTON'S NO PROVE BREAD

Matt Preston's No Prove Bread image

Make and share this Matt Preston's No Prove Bread recipe from Food.com.

Provided by Stephanie Z.

Categories Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 kg bread flour, plus extra to dust
1 tablespoon salt
1 tablespoon instant dried yeast
950 ml lukewarm water

Steps:

For the bread, combine flour, salt and yeast in a large bowl. Stir in water until well combined. Cover with plastic wrap, then refrigerate overnight.
Remove bowl from fridge 1 hour prior to cooking, and allow to come to room temperature.
Preheat oven to 220°C.
Line two baking sheets with baking paper, and generously dust sheet with flour. Place half of the dough onto one tray and place in oven for 1 hour or until golden, and the inside sounds hollow when knocked on the base. Make rolls and a smaller long loaf with remaining half of dough. Bake in oven for about 40 minutes or until golden and hollow inside.

Nutrition Facts : Calories 459.9, Fat 1.3, SaturatedFat 0.2, Sodium 878.9, Carbohydrate 96, Fiber 3.8, Sugar 0.3, Protein 13.5

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