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Lamb Shanks / Osso Bucco Brown lamb shanks or osso buco on a bar-b-que whilst sipping a good red wine. (The Williams Estate home made Shiraz from 2005 works very well!) When browned, place shanks or shins in a casserole; empty a jar of the fabulous Growersdirect 2 U pasta sauce over the meat and add half a jar of water. Cover the dish and place in a slow oven 140 degrees and sip on some more wine. You should be ready for a snooze by now which will coincide nicely with the dish being ready in 3 hours. Trust me on this it's a great recipe and works! Chicken, Sausage and Chorizo JAMBALAYA Brown 200 gm of bite size chicken fillets. Add 150 gm chopped sausage and 150 gm chorizo and cook for further 5 minutes. Add contents of Cajun Cooking Sauce with Bourbon (I made it myself!) together with 100ml of vegetable stock. Simmer until liquid is reduced to your taste. Serve over cooked rice in bowls with crusty French bread and wine of your choice. Simple Chicken or Shrimp GUMBO Heat ½ cup oil in a heavy pot and add ½ cup of flour. Stir constantly over high heat until desired colour of roux is reached (up to dark brown!), and add 500gms of browned chicken or peeled green prawns. Add contents of one jar of Cajun Cooking Sauce with Bourbon and 300ml of stock. Simmer for 15 minutes and serve over rice. Potato and Leek Soup Dice the peeled leeks and potatoes and place in large saucepan with garlic and butter. Saute until leeks soften, about 6 minutes. Cover with water about 1 ½ litres add stock cubes and bring to the boil and simmer for 35 minutes. Allow to cool a little and process through a blender until pureed. Pour back into saucepan and heat gently. Add cream and season with salt and pepper to taste. Garnish soup with a sprinkle of chives. Serve with warm, crusty bread. NB. Nicola potatoes are used for the lovely flavour they have and their creamy, yellow colour. Seafood Paella Quickly stir fry the prawns, calamari and octopus in a little oil for about 1 ½ minutes. Remove from saucepan. Scrub mussels, de-beard them and quickly stir fry them in the same saucepan with the pasta sauce until they open. Big Tip discard any that haven't opened!!! Add the prawns etc and heat through for one more minute. Serve with rice or pasta. But you could also serve it with kipfler potatoes that have been steamed and sliced lengthwise (like fettuccine). Serve with a good sparkling wine. White or red, you decide. Ingredients: 2 large eggplants; olive oil; grated parmesan cheese and jar of Growersdirect2U pasta sauce. Wash the eggplant and remove the calyx. Slice lengthwise into scallops (about ½ inch thick) and pan fry in olive oil until golden. Lay them in layers in an oven proof dish alternating with the pasta sauce. Sprinkle the top layer (the sauce layer) with the parmesan cheese and bake at 180 degrees for 30 minutes. Serve as an accompaniment to schnitzel or bar-b-qued meat. To further indulge, boil up some spunta potatoes and mash them with butter and a little warm milk through a potato ricer for a rich tasting mashed potato. Layer plain corn chips, cheese and guacamole dip and place in very hot oven for 2 minutes. Remove, add contents of one Cajun Cooking Sauce with Bourbon and return for further 3 minutes and serve!
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