by SHEPPARTON NEWS

Jalapeno, Lime, Honey and Coriander Lamb Shoulder

Serves six.

Ingredients:

1.4kg lamb shoulder, bone in

1 tbsp olive oil

2 cloves garlic, finely chopped

1 jalapeno, seeded, finely chopped

zest and juice of 2 limes

2 tbsp honey

bunch coriander leaves and stems, finely chopped

cup vegetable stock

1 large fennel bulb, trimmed, cored, thinly sliced, fronds reserved

green cabbage, finely shredded

2 green onions, thinly sliced

To serve: soft tacos, lemon wedges, coriander leaves and garlic aioli

Method:

Preheat oven to 180°C (160°C fan-forced).

In a medium bowl combine olive oil, garlic, jalapeños, half the lime zest and juice, honey and coriander, season. Make small incisions in the lamb with a sharp knife, pour over marinade and rub to coat.

Place lamb in a large roasting pan, pour stock around base and cover tightly with foil.

Cook in oven for 2 to 3 hours, or until meat is tender and falling off bone. Set aside to rest for 20 minutes. Shred lamb with 2 forks. Drizzle with any pan juices, drained of fat.

Meanwhile place fennel, fronds, cabbage, onions, remaining lime zest and juice and extra coriander in a large bowl. Season and toss to coat.

Serve lamb on tacos with coleslaw, aioli and lime wedges.

Tips: Take your lamb out of the fridge 30 minutes before cooking to ensure it cooks more evenly (keep it out of direct sunlight).

Try lamb ribs or lamb neck fillet in place of shoulder.

Source: Meat & Livestock Australia

www.beefandlamb.com.au

Longhorn Bread & Butter Jalapeño Dip Mix

By PEPPERS

Add some heat to that margarita or Paloma with jalapenos

BY CAREY JONES   –   Tasting Table

A beautiful jalapeno infused cocktail
Photo: Tasting Table

Spicy cocktails have never been hotter (pardon the pun). Bar goers can’t get enough of drinks that pack a little heat; in fact, even bars that don’t have a spicy margarita on the menu will hear requests for one. And if you’re looking to recreate those spicy drinks at home, there’s no easier way than these two magic words: jalapeño tequila.

Some mixologists will use hot peppers to create tinctures or bitters that impart serious sizzle; others, meanwhile, will muddle slices of pepper right in the cocktail shaker. But as a home bartender, odds are you’re not looking to get too technical. And muddling fresh jalapeño peppers into every cocktail can be messy and cumbersome—it’s also impractical when serving a crowd, since some jalapeños are hotter than others.

That’s why infusing tequila is your best bet. All you need to do is place the peppers in the liquor, let the mixture sit, strain it—and boom, you’re done.

Now, about specifics: A solid ratio is two medium-sized jalapeño peppers to every 750-milliliter bottle of tequila. Choose whichever brand you like, just make sure it says “100 percent blue agave” on the label. Z Tequila is a great value.

Slice the tops off the peppers, cut them into thin strips, and place both the cut peppers and the seeds into a sealable container. Pour in the tequila, cover, let sit overnight, and then strain out the peppers and seeds. Pour the infused tequila back into the bottle, and you’re good to go.

Once you’ve mastered your first batch, toy with the heat level—try a single  jalapeño for a gentle tingle and a few for a spicy punch.

Here are two great drinks to make with jalapeno-infused tequila.

Margarita

Combine two ounces of jalapeño tequila, an ounce of fresh lime juice and ¾ ounce of agave syrup (agave cut 1:1 with hot water) in a cocktail shaker with ice. Shake vigorously, then strain into a rocks glass with ice (salted rim optional). Garnish with a lime wheel or a thin slice of jalapeño.

Paloma

Combine 1½ ounces of jalapeño tequila, 1 ounce of fresh grapefruit juice and ½  ounce of agave syrup in a cocktail shaker with ice. Shake vigorously, then strain into a tall glass with ice. Top with 2 ounces of club soda and give it a brief stir. Garnish with a grapefruit slice and/or a few thin slices of jalapeño.

Carey Jones is a New York-based food and travel writer and the author of Brooklyn Bartender: A Modern Guide to Cocktails and Spirits. Follow her on Twitter at @careyjones.

By Krissie Mason   –   Outdoorhub

Time to make some room in the freezer for the 2017 fall hunting season? Here’s a scrumptious maple marinade recipe for a cast-iron seared venison, elk or other big game steak that produces a caramelized crust on a plush, butter-tender, eye-popping, sub-primal cut of meat.

Are you hungry yet? Use it on a freezer steak, or save this one for a fresh cut from deer camp.  Either way, start off with super sharp knives so you can carve juicy, succulent slices of tender, tantalizing medium-rare meat for any steak sandwich you want to create. That is, if you don’t gobble them up hot off the grill first!

Maybe you are thinking a VBLT (venison, bacon, lettuce and tomato) as shown in the photo above, or maybe elk sliders? In the past, I’ve combined the tongue wagging slabs from this recipe with thick-cut bacon, heirloom tomatoes, griddle grilled sweet potato, lettuce, and a peppered wild plum aioli spread for a VBLT.

I’ve also used them to make elk sliders that will knock you silly. Build this sandwich on mini pretzel buns with a double soft cream cheese, slaw, and an onion ring for garnish. This maple marinade is well suited for venison, elk, pronghorn, mountain goat, moose, bison or any other large game animal.

How to Make the Marinade:

Ingredients for Vermont Maple Seasonings Marinade (for approximately 1.5 pounds of meat)

2 tablespoons brown sugar­­

1/8 teaspoon fennel

1/8 teaspoon ginger

1/8 teaspoon sage

1/8 teaspoon nutmeg

1/8 teaspoon thyme

1/8 teaspoon paprika

1 pinch cayenne

1/8 teaspoon salt

1/8 teaspoon black pepper

5 teaspoons olive oil

1 tablespoon maple syrup

2 jalapenos quartered lengthwise

Mix all ingredients into a paste. If desired, add more seasoning according to what your taste buds are telling you. Halve the mixture and then massage into meat tissue on each side. Wrap in plastic wrap. Refrigerate 2 to 24 hours.

When you are ready, heat the griddle to medium high. You don’t want it too high or your brown sugar and maple syrup components will burn. When the griddle is hot, drizzle some olive oil on the pan and lay on the steak, searing the first side. Don’t flip flop the meat from one side to the other. Leave it alone.

After 5-7 minutes, turn the meat and allow to char for another 3-5 minutes. The absolute best way to serve this cut is medium-rare to rare, so take care of that steak you worked so hard to harvest!

Throw on the jalapenos, seeds and all, and char. A bite of one of these along with a jigger of whiskey, or Kentucky bourbon, will warm you like nothing else when you come in from your deer stand or down off the mountain.

Remove steak and jalapenos and let rest for about 5 minutes. Slice thin and devour. Or, prepare this succulent bite as the hero ingredient in a steak sandwich of choice.