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Challenge #66 - July 2018 - Spanish - Entries here (Read 76 times)
 
Jul 1st, 2018 at 8:39pm

tadpole   Offline
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Joined: Mar 19th, 2016 at 7:11am
Last online: Jul 16th, 2018 at 7:21am

Leinster, WA, Western Australia, Australia

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As the winner of our May "German" challenge with his Rinderroulade mit Ofenkartoffel, TBF has nominated "Spanish" for our July challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1390266293

Entries open until July 31st 9pm WA time. The winner gets to choose our September challenge theme.
 
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Reply #1 - Jul 9th, 2018 at 9:55pm

jclures   Offline
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Lamb Shanks Spanish Style

Ingredients

Lamb Shanks
2 chorizo sausages
1 red onion
1 red capsicum
2 garlic cloves
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1/2 cup dry sherry
1 can diced tomatoes
1 1/2 cups chicken stock
1/2 cup olives
Steamed green beans, to serve
Steamed white rice, to serve

Method

Heat the oil in a camp oven over high heat. Add the lamb and cook, turning occasionally, for 10 mins or until brown all over. Transfer to a plate.

Add the chorizo to the pan and cook for 2 mins each side or until golden brown. Transfer to a plate.

Add the onion and capsicum to the pan. Cook, stirring, for 5 mins or until onion softens. Add the garlic, paprika and turmeric and stir to combine. Return the lamb and chorizo to the pan. Pour over the sherry, if using, and bring to the boil. Cook for 2 mins or until sherry reduces by half. Add the tomato and stock. Bring to a simmer.

Cover and bake, turning occasionally, for 2 hours or until lamb is falling off the bone. Sprinkle with olives. Season. Serve with beans and rice.
 
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Reply #2 - Jul 11th, 2018 at 3:34pm

Bonnie   Offline
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Spanish-style beef pot-roast
Ingredients.

2kg Coles Australian Beef Blade Roast
1 tablespoon olive oil
1 red onion, halved, thinly sliced
1 chorizo sausage, halved lengthways, thickly sliced
2 garlic cloves, crushed
1 1/2 teaspoon sweet paprika
1/2 cup (125ml) dry sherry
400g can diced tomatoes
1 cup (250ml) beef stock
2 rosemary sprigs
4 thyme sprigs
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
3/4 cup pitted green olives

Method

Preheat oven to 160C. Season beef with salt and pepper. Heat half the oil in a large frying pan over high heat. Add beef and cook, turning, for 5 mins or until browned all over. Transfer to a large ovenproof dish with lid.
Wipe the pan clean with paper towel. Heat the remaining oil in the pan and cook onion and chorizo for 5 mins or until chorizo is golden. Add garlic and paprika and cook for 1 min or until aromatic. Add sherry and cook for 2 mins or until reduced by half. Add tomato and stock and bring to the boil. Season with salt and pepper. Pour over the beef. Add the rosemary and thyme. Cover and cook for 2 hours and 15 mins, turning the beef twice. Add the combined capsicum and olives and cook for a further 1 hour. Season with salt and pepper.
Slice and shred the beef and return to the pan, stirring to combine. Divide couscous among serving plates and top with the beef mixture. Top with parsley leaves to serve.
 
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