Spinach rolls

Stuffed Spinach Leaves

What you need

1/4 cup long grain rice cooked
2 slices of bacon chopped (optional)
1 onion finely chopped
1 clove garlic crushed
500 g beef mince (or turkey mince)
1 egg, beaten
1 tbsp Dijon mustard
1 tsp smokey paprika
1 tsp thyme leaves
10 -ish large spinach or silver beat leaves with stalk removed
400 ml tomato passata
100 ml chicken stock
1 tbsp Worcestershire sauce
2 fresh bay leaves

What to do

Preheat oven to 180 degrees.  Heat frying pan, cook bacon and onion. Add garlic stir to combine then cool.  Mix together mince, egg, thyme, mustard, paprika,. 1/2 cup cooked rice and the bacon and onion mix.  Combine well.

Place spinach leaves in a colander in the sink and pour over boiling hot water to soften.  Run under cold water then place on paper towel or clean tea towel to dry.  

Spread each leaf on your work surface, spoon about 1/4 cup of mince mixture on top of each leaf and roll to enclose.  Place rolls in small roasting tin seam side down.  Combine passata, stock, Worcestershire sauce and bay leaves in jug, season to taste and pour over the rolls to cover.  Cover the pan with foil and cook in oven for 50 to 60 minutes.  Serve with rice or mash potato.

Slow Cooked Lamb Shoulder

Pull-apart Lamb Shoulder

What you need

1.5 kilo lamb shoulder
olive oil
2 brown onions thickly sliced
Bunch rosemary 
1/2 garlic bulb

What to do

Heat oven to 200 degrees.  Prepare baking tray by lining with the sliced onion, rosemary and garlic.  Rub lamb with olive oil and season.  Place lamb in roasting tray and pour water to cover bottom.  Cover with foil and place in oven.  Turn oven down to 160 degrees and roast for 3 hours.  Remove foil and cook for further 30 mins until golden.  Remove from oven, cover and stand for 20 mins before serving.