Winter2016

…NEVER – not with snow softly falling, the fire a crackling, slow roasts and a good red vino.

How do you spot a tourist in Blackheath winter?? – wearing thongs, and an acrylic cardi when its 2 degrees and complaining they are cold.
AHHH *sigh*…locals would never be so silly… love a puffy, hand knitted beanies and sturdy footwear.
(And if you are new to the heath – invest the aforementioned and you will never look back.)

Heres a favourite recipe from our kitchen …nicknamed Orgasmic Lamb.

Maple syrup glazed lamb shanks (originally from – Stew ACP)
serves 4
1/3 cup (80ml) Pure Maple syrup (make sure you use the real thing – none of that maple flavoured rubbish!)
1 cup (250ml) chicken stock
1 tablespoon dijon mustard (i also use wholegrain if the kids are eating it – not as hot)
1 1/2 cups (375ml) orange juice (freshly squeezed is best)
8 french trimmed lamb shanks (2kg)

Combine syrup, stock, mustard and juice in large deep casserole dish. Add lamb and toss to coat.
Bring to boil then cover tightly. reduce heat, cook lamb, turning every 20mins – about 2 hrs or until lamb is tender.

Serve with some roast spuds or mash and something green (to combat scurvy).