WHOLESOME BY SARAH is sure to become the new go-to book for no-fuss, healthy weeknight meals for busy families all around the country.
Sarah is all about making life easier for busy home cooks, and her much-anticipated debut cookbook is filled with the kind of food she has become known and loved for: simple, hearty and family-friendly dinners that use familiar everyday ingredients. As well as nourishing bowls of soup, one-pot gems and drool-worthy salads, there are chapters on new ways with budget-friendly staples, such as pasta, mince and the humble can of tuna …
GREEK SLOW-COOKED LAMB SHOULDER
PREP TIME 15 minutes | COOK TIME 8 hours | SERVES 6-8
Ingredients
- 2kg lamb shoulder, bone in
- 1 tbsp salt flakes
- 1 tbsp freshly ground black pepper
- 3 tbsp extra-virgin olive oil
- 4 roughly chopped shallots
- 500ml (2 cups) chicken or vegetable stock
Greek marinade
- 3 tbsp extra-virgin olive oil
- 10 crushed garlic cloves
- 3 tbsp dried oregano
- 3 tbsp chopped rosemary
- Salt & pepper to taste
Serve with
- Lemon potato wedges with feta and oregano
- Cucumber salad
Let’s go! Preheat the oven to 220°C (fan-forced).
Place the lamb in a large, deep casserole dish. Season well with salt and pepper and drizzle on the olive oil. Roast the lamb in the oven for 35 minutes until the skin is caramelised and lovely and brown.
On to the marinade. Mix all the ingredients in a bowl, then set aside.
Remove the lamb from the oven. Reduce the temperature to 140°C (fan-forced).
Time for some flavour. Add the chopped shallots to the dish and pour the stock around the lamb to cover the base. Spoon the marinade over the lamb, be very generous with this. Reserve a little to baste the lamb while cooking.
Cover the dish with a tight-fitting lid. Slow-cook in the oven for 6–7 hours, basting with the marinade every couple of hours, until the lamb pulls away easily from the bone.
Transfer the lamb to a large serving plate. Drizzle on some of the pan juices and serve with lemon potato wedges and a cucumber salad.
Tips
If you don’t have a large enough casserole dish, you can cook the lamb in a deep roasting tin. Make sure when covering the tin with foil that it is very tightly wrapped to stop air and moisture escaping.
Depending on your oven, the lamb may require slightly longer. It is perfect when a fork pulls the meat away easily from the bone.
10-MINUTE TUNA MIX with corn, celery & mayonnaise
This healthy and flavoursome ten-minute tuna mix (along with its variations) saves my butt when I’m having a hectic week. Throw the ingredients together in no time and jazz up your midweek lunches (or dinners).
PREP TIME 10 minutes | SERVES 4
Ingredients
- 185g can tuna in olive oil, drained
- 125g can corn kernels, drained
- 1/2 small red onion, very finely diced
- 2 celery stalks, very finely diced
- 1 small handful of flat-leaf parsley leaves or dill, very finely chopped
- 2 tbsp mayonnaise
- 1 tbsp Greek yoghurt
- salt flakes and freshly ground black pepper
To serve
- toasted sourdough bread, corn thins, lettuce cups, wholemeal crispbreads
or wraps - 1 handful of rocket
- chilli flakes or sriracha mayonnaise
Prep’s done, time to mix. Combine the tuna, corn, red onion, celery, parsley or dill, mayonnaise and yoghurt in a bowl. Mix well and season with salt and pepper.
Dish it up how you like it. Serve the tuna mix on toasted bread, rice/corn thins, crispbreads or in lettuce cups or a wrap. Scatter on the rocket leaves and sprinkle on the chilli flakes or squeeze on some sriracha mayonnaise.
Extracted from Wholesome by Sarah, by Sarah Pound, published by MacMillan, RRP $49.99, 2024.
