weekdaymeals – My Whisk and I

Greek Pesto

June 28, 2022May 25, 2022by Karen ClaassenLeave a Comment

A much lighter pesto than what normally pops up under the name but truly refreshing with a wide range of foods. I especially like to thin the pesto down with olive oil and lemon juice and utilise it as a salad dressing.

500ml basil leaves, tightly packed when measured
80ml thyme/oregano leaves
3 cloves of garlic, minced
60ml pine nuts
salt
juice of one lemon
about 125ml – 250ml olive oil, depending on the consistency you are after

Add the basil, thyme, garlic, pine nuts, lemon juice and a pinch of salt to the bowl of a blender .
Drizzle in 125ml olive oil with the machine running and process the mixture until very finely minced. Scrape down in between blitzing so that you get all of the bits. The additional olive oil may also be added now, depending on the consistency you want – it can always be thinned down at a later stage.
Taste the pesto and adjust the seasoning/salt.
Store the pesto in a glass jar in the refrigerator.

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Pulled Leg of Lamb

June 7, 2022May 31, 2022by Karen ClaassenLeave a Comment

This is an effortless way of cooking up delicious, succulent lamb and may be prepared a day ahead and re-heated prior to serving.

one leg of lamb, bone in
a whole head of garlic
salt
1 x 340ml French Salad Dressing, store bought

Preheat your oven to 160℃.
Place two large pieces of aluminium foil, one on top of the other on a work surface.
Place the lamb on the foil and lift the foil and lamb into a roasting dish.
Salt the lamb and slice the head of garlic in half horizontally. Place the garlic on the lamb.
Pour half the salad dressing over the lamb, flip it around and pour the rest of the bottle over the meat.
Cover the lamb with the foil and place it in the oven. Cook for 5 hours.
Take the roasting tin from the oven and allow it to cool for about 30 minutes.
Remove the foil, leaving the lamb, garlic, fat and any cooking liquids in the roasting tin.
Squeeze the garlic out and mash it with a fork. Now pull the meat apart with two forks and remove the bone.
Mix/massage the pulled meat, fat and cooking juices.
Serve the meat warm or at room temperature.

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Apple and Marmelade Sausages

September 14, 2021September 14, 2021by Karen ClaassenLeave a Comment

These pork sausages in an apple and marmelade gravy makes the ideal weeknight dinner: quick, easy and delicious!

16 pork sausages
3 red onions
3 apples
1 head of garlic
15ml wholegrain mustard
125ml marmelade
200ml apple juice
20ml cornstarch
200ml chicken stock
a handful of sage leaves

Preheat your oven to 180℃.
Pour some vegetable oil into a shallow casserole dish, add the sausages and brown them over a medium heat. Remove the sausages and set aside.
Peel the onions and apples, cut into quarters and remove the cove from the apple. How half each quarter onion and apple.
Keep about 8 apple pieces aside.
Half the head of garlic horizontally and place it cut-side down in the casserole.
Add the onion, apple and mustard and fry for about 4 minutes. Remove and set aside with the sausages.
Add the marmelade and apple juice to the casserole and stir until the marmelade has melted.
Add the cornstarch to a small bowl and add a small amount of the chicken stock to it, while stirring to dissolve.
Pour the cornstarch mixture and the rest of the chicken stock into the casserole and add the rest of the ingredients, except the extra apple pieces, that you have kept aside.
Cover with a lid and place in the oven for 20 minutes.
Remove the lid, stir the dish and cook for another 15 minutes.
Take the casserole from the oven and add the rest of the apple pieces and sage leaves. Stir through.
Serve the marmelade and apple sausages on a creamy mashed potato or steamed couscous.