| 3 carrots |
slice |
marinade overnight |
discard |
| 1 1/2 onion |
slice thinly |
| bouquet garni |
insert orange into bouquet |
meat |
Bring to a gentle simmer, cover pan with foil, cook over a very low heat 4 hours or until tender |
discard bouquet |
| 10cm orange zest |
| 1.8kg lamb shoulder |
boned |
large cubes |
set aside meat |
mix, cover, refrigerate overnight |
layer |
heat gently for 30 minutes, serve hot |
| 8 rashers streaky bacon |
chop |
| 1 tablespoon olive oil |
|
degrease juice |
blend in |
| 750ml red wine |
|
| 50g butter |
cook |
| 25g flour |
| 600g artichoke hearts |
|
| 2 fresh tomatoes |
|
| 400g plum tomatoes |
|
| 200g green olives |
|
|