Home' D Fine Redland Lifestyle Magazine : October 2009 Contents Cooking
In a pot add oil, garlic, onion, mushrooms, carrots and sweat for 2 minutes
then deglaze with white wine.
Add crushed tomatoes, bay leaf, oregano, tomato paste, salt and pepper.
Simmer for 1 hour and adjust seasoning to taste.
When shanks are ready, add shanks to sauce and simmer for 10 mins.
In large bowl, place cous cous, cover with boiling water, seal with cling wrap until absorbed (3 min).
Saute bacon and shallots in butter, add cous cous and mix.
Place cous cous on plate, position lamb shank on top and add sauce and garnish to liking.
18 d'fine magazine October 13, 2009
Out and about
Author Kathryn Fox.
Author Liz Byrski.
BEVERLEY and Ray Burrows of Birkdale at the
Kathryn Fox lunch.
Jan and Stewart Gordon from Victoria Point
were at RPAC for the comedy show The Needle
and The Damage Done
Helen Griffith, of Capalaba, and Margaret
Morton, of Holland Park.
Denise Plant and Del Roeton, both of
AUTHORS Liz Byrski and Kathryn Fox made for some interesting lunch conversation at the Grand View Hotel at Cleveland last month.
Liz was promoting her new 'older chick-lit' book Bad Behaviour and Kathryn was promoting her forensic thriller Blood Born.
Fiona Scott-Norman's one-woman comedy show, The Needle and the Damage Done, at RPAC was a fun night out.
Specials available at:
Downunder Ormiston Cellars
Downunder Birkdale Cellars
Bottlemart Thorneside Cellars
Specials available until October 24,2009
Ph 3207 2511
Hogan's Wellington Point
381 Main Rd, WellingtonPoint
Hogan's Chef Glen Moore
Lamb shanks with tomato and vegetable broth and bacon
and shallot cous cous
4 shanks boiled for 1.5 hours
400g cous cous
2 x 400g crushed tomatoes
1 large onion (chopped)
100g bacon (copped)
1 sprig of shallots (chopped)
5 mushrooms (chopped)
Salt and pepper
1 tsp oregano
2 tbsp tomato paste
50ml white wine
1 bay leaf
1 large carrot (chopped)
2 tsp crushed garlic
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