Daylesford Macedon Life - Winter 2022

Page 38

RECIPE -

SLOW COOKED TUKI LAMB NECK, GARLIC MASH & BALSAMIC JUS by Janith HettiArchchi Tuki Farm and Retreat, Smeaton This delicious recipe, which has kindly been shared with us by the head chef at Tuki, Janith HettiArchchi, is guaranteed to warm you up on a cool winter’s day. We suggest pairing it with a hearty red wine, such as the Hanging Rock shiraz. From the paddock to the plate, the menu at Tuki draws upon produce farmed onsite, including from their own trout ponds. Located an easy 25-minute drive from Daylesford, Tuki is a traditional grazing property with over 150 years of history. Nowadays, the property is also home to a trout farm, restaurant and three charming cottages, for those wishing to stay overnight. You can re-create this delicious dish at home, or pop in and let the team at Tuki do the hard work for you. TUKI

60 Stoney Rises Rd, Smeaton tuki.com.au Photograph by Janith HettiArchchi @janithgram

INGREDIENTS: • 2 whole lamb necks, cut in half • 2 cups lamb stock • 2 large brown onions • 2 large carrots • Half a bunch of celery • 1 garlic bulb • 4 bay leaves • 2 sprigs of rosemary • 1 tbs corn flour • Salt & pepper to taste

Balsamic Jus • 1 tbsp balsamic vinegar • 2 tsp butter • 1 tsp flour

Garlic Mash • • • • • •

4 large potatoes (peeled) 2 cups thick cream 60g butter 4 cloves garlic 1 spring rosemary Salt pepper to taste

METHOD: 1. Season the lamb necks with salt, pepper and oil, before dusting with corn flour. Place in a frypan on high heat and seal the necks to retain the juices in the meat. 2. Place in a deep baking tray with diced carrot, onion, celery and garlic. Add bay leaves, rosemary and cover with stock. 3. Cover the tray with foil, cook in the oven for 12 hours at 90°c. 4. Allow to cool, drain the stock, reducing to a quarter of the volume. 5. Remove bones from the neck, roll the lamb meat into roulades and roll in cling wrap, refrigerate until cool. 6. Once cool, remove cling wrap and warm the roulade in a preheated oven for approx. 15 minutes at 150°C. 7. Once warmed up, pour over the balsamic jus and serve with garlic mash. We suggest adding honey glazed carrots and beetroot.

Balsamic Jus 1. Take the stock reduction, add balsamic vinegar to your taste. Make a roux (by combining butter and flour) to thicken your sauce. Ideally the consistency should be light enough to coat the back of a spoon.

Garlic Mash 1. Rough cut the spuds and boil until soft (approx. 15 minutes). Drain, then mash using a potato ricer or masher. 2. In a pot, add cream, crushed garlic and rosemary and bring to boil. Once it reaches boiling point reduce by half over low heat. Remove from the heat and add butter, salt and pepper. Combine with potato and check the seasoning before serving.

We'd love to share your baking skills, tag us in your recipe photos for a chance to be seen in our socials Q @daylesfordmacedonranges #daylesfordmacedonlife.

Daylesford Macedon Life | 38


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RECIPE: Slow Cooked Tuki Lamb Neck, Garlic Mash & Balsamic Jus

2min
pages 38-40

Classes and Workshops

2min
page 36

What's On

2min
pages 34-35

Cosy Up Beside an Outdoor Firepit

4min
pages 32-33

Top Spots for Winter Shots

3min
pages 30-31

An Ideal Wedding Destination

2min
page 29

Shizuka Ryokan

1min
page 28

The Roast is Hot

2min
page 27

BOREALIS Lights up Daylesford

2min
pages 25-26

Winter Health Giving Seasonal Flavours: With Alla Wolf-Tasker

4min
pages 22-23

Live Music in Unexpected Places

2min
page 24

Maldon In Winter

1min
page 18

Destination Wellness

4min
pages 20-21

Heart Warming Family Fun

4min
pages 16-17

Snow Play

2min
page 19

On the Hunt for a Hearty Red

2min
page 15

Pay It Forward in Trentham

4min
pages 8-9

Music in the Mountains: Q&A with Jan Skubiszewski

2min
page 14

Fresh is Best

1min
page 4

Choc It Like It's Hot

2min
page 11

Animus Distillery

1min
page 12

Must Have Winter Woollies

3min
page 13

Encounters of the Spooky Kind

4min
page 10

Your Guide to the Pawfect Getaway

4min
pages 6-7
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