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Lamb Shank

SERVES: 4
PREP TIME: 20 MINUTES
STOVE TOP TIME: 1 HOUR 45 MINUTES
WONDERBAG TIME: 8 HOURS OR OVERNIGHT
DIFFICULTY: EASY TO MODERATE

INGREDIENTS

  • 4 large Lamb Shanks
  • 30ml Oil
  • 2 Onions, peeled and chopped
  • 4 Cloves Garlic, chopped
  • 1 Chilli, chopped
  • 30ml Balsamic Vinegar
  • 2 sprigs Rosemary
  • 4 sprigs Thyme
  • 4 Carrots, peeled and chopped
  • 50ml Brown Sugar
  • 500ml Red Wine or Beef Stock
  • 2 tins chopped Tomato
  • 1 tin Tomato Puree
  • 15ml Salt
  • 15ml Pepper

 DIRECTIONS

  1. In a frying pan, brown the seasoned lamb shanks and set aside.
  2. In a large pot, heat the oil and fry the onion and garlic until light golden.
  3. Add the chilli and balsamic vinegar and simmer for 2 minutes.
  4. Add the lamb shanks and all the remaining ingredients and bring to the boil.
  5. Turn down the heat and simmer for 1 hour 20minutes.
  6. Place the lid on the pot, and place in the Wonderbag on a cloth or mat and seal.
  7. Leave to cook or 8 hours or overnight.
  8. Serve with mash and roasted vegetables.
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Traditional Irish Stew

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 45 MINUTES
WONDERBAG TIME: 4 – 6 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1.3kg lamb neck chops (8 – 10)
  • 4 medium sized carrots
  • 4 medium sized onions
  • 15g butter
  • Oil or dripping
  • 7,5ml salt
  • 750ml vegetable broth (3 cups)
  • 250ml cream (1 cup)
  • 10ml salt
  • 5ml coarse black pepper
  • 600ml lamb bouillon
  • 4 large potatoes, peeled and halved
  • 15ml chopped parsley
  • 15ml chopped chives
  • 5ml chopped thyme
  • Thyme sprigs for garnish

 DIRECTIONS

  1. Shred some of the lard or oil into a heavy casserole dish. Peel the onions, potatoes and carrots.
  2. Trim away any excess fat on the pieces of lamb neck. Bones need not be removed.
  3. Cut the carrots and onions into quarters.
  4. Toss meat in casserole until colour changes and repeat with onions and carrots.
  5. Remove and set aside.
  6. Place the potato halves, cut side down in the bottom of your casserole.
  7. Place the meat, onions and carrots on top.
  8. Add stock and season carefully.
  9. Simmer gently with the lid on for 30 minutes.
  10. Place the sealed pot on a cloth or mat in the Wonderbag and close.
  11. Leave to cook for 4 – 6 hours.
  12. Remove the casserole and carefully pour the cooking liquid into a small pan.
  13. Reduce by 1/3 and stir in the butter and chopped herbs.
  14. Pour ½ over the Irish stew, mix gently and pour the rest on top.
  15. Garnish with thyme sprigs and serve.
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BBQ’d Rattling Ribs (Slow Cooked Ribs)

Serves: 4-6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 6 – 8 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1½ kg meaty Pork, Beef or Lamb ribs
  • 1 bottle barbecue sauce (350g approx)
  • 2 chicken stock cubes
  • 2 bay leaf
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp peppercorns

DIRECTIONS

  1. Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your pot.
  2. Top up with enough water to cover and fill the pot ¾ full.
  3. Bring to the boil, simmer for 20 minutes, place the lid on the pot and place in the Wonderbag on a pot stand or cloth.
  4. Seal the Wonderbag and leave to cook for 6 – 8 hours.
  5. Heat the oven to 220 degrees Celsius.
  6. Remove the ribs from the pot using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off.
  7. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 – 30 mins until starting to crisp on outside.
  8. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.
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Lightly Spiced Lamb Tagine

SERVES: 4 – 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 40 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 30ml oil
  • 2 onions chopped
  • 4 cloves garlic cloves
  • 30ml medium curry powder
  • 10ml ground cumin
  • 7,5ml ground coriander
  • 600g cubed lamb
  • 9 baby potatoes, halved
  • 2 lamb bouillon cube
  • 2 x 400g tin chopped tomato
  • 15ml salt
  • 30ml brown sugar
  • 10ml coarse black pepper
  • 15 ml mixed herbs

DIRECTIONS

  1. Heat the oil in a medium sized pot and brown the onions and garlic.
  2. Add the curry powder, cumin and coriander and fry for a minute.
  3. Add the lamb and fry for 5 minutes, stirring.
  4. Add the remaining ingredients, bring to the boil and simmer for 25 minutes.
  5. Place the lid on and simmer for a further 5 minutes.
  6. Place the sealed pot in the Wonderbag on a mat or cloth, seal and leave to cook for 4 hours.
  7. Remove and serve with rice, plain, butternut or sweet potato mash.
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Mexican Breakfast Casserole

SERVES: 8
PREP TIME: 30 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 450g chorizo or spicy lamb sausage
  • 9 corn tortillas
  • 8 eggs
  • 1 ½ cups milk
  • 1 jalapeño chilli, seeded, finely chopped
  • 5ml salt
  • 1 red bell pepper, chopped
  • 200ml sliced green onions
  • 500ml grated cheddar or pepper Jack cheese
  • 30ml chopped Coriander
  • 250ml Chunky salsa

DIRECTIONS

  1. Grease a 5 – 6lt pot with olive oil or cooking spray.
  2. Place 3 tortillas in the base of the pot, tearing if needed to cover bottom.
  3. In medium bowl, beat eggs, milk, salt and chilli with a whisk.
  4. Top tortillas with ½ of the sausage, 1/3 of the bell pepper, green onions and cheese.
  5. Repeat layers and top with last 1/3 of the bell pepper, green onions and cheese.
  6. Pour the milk and egg mix over the tortillas.
  7. Cover with the lid and cook on a low heat for 25 minutes.
  8. Place the pot on a cloth or mat in the Wonderbag, seal and leave for 4 hours.
  9. Remove the pot from the bag and if you would like more colour, place under the grill until light golden.  10. Serve with salsa and avocado slices, if desired.

Great for brunch!