Leek and Bacon Tart

A delicious tart/pie that you must try. Great for pot luck dinners and lunch with friends.

Ingredients
375g shortcrust pastry
2 Tbsp olive oil
30g butter
1 onion, finely chopped
150g bacon, chopped
2 leeks, thinly sliced
1 clove garlic, crushed
200g sour cream
4 Tbsp milk
6 eggs, beaten
50g parmesan cheese
large handful flat-leaf parsley

Method
1 On a lightly floured surface, roll out pastry. Line 27 x 4 cm deep loose bottomed tart tin. Chill the pastry for 20 mins.
2 Preheat the oven to 180C. Line the pastry with baking paper and baking beans and bake for 15 mins. Remove the paper and beans and return to the over for 5 mins or until golden.
3 For the filling: In a large heavy-based saucepan heat the oil and butter. Add the onion, bacon and leeks and sweat until cooked and starting to caramelise.  Stir in the garlic for a further minute then remove from the heat.
4 Lightly beat together the cream, milk and eggs. Add the leek mixture, parmesan and parsley and stir. Season well with salt and freshly ground black pepper. Pour the filling into the warm pastry case and bake for 30-35 mins until set and golden.

Serve with relish and salad.

Lamb Shanks with red wine and rosemary

This is an extemely easy and delicious slow-cooker recipe by Joan Bishop that has been adjusted slightly.  I have cooked it a number of times and think the key is buying good quality shanks from the butcher rather than the supermarket.

Ingredients
4 lamb shanks
2 medium onions, finely sliced
2 cloves garlic, crushed
1/4 cup flour
2.5 tsp ground corriander
1/4 cup beef stock
3/4 cup red wine
2 Tbsp tomato paste
grated zest and juice of 1 orange
2 Tbsp chopped fresh rosemary

Method
1 Trim any excess fat from the shanks.  Place the onions and garlic in the cooker.  Toss the shanks in flour. Sprinkle the remaining flour over the onions and garlic in the cooker and place the shanks on top.
2 Combine the remaining ingredients in a small bowl and stir until thoroughly mixed. Spoon this over the lamb shanks.
3 Cover with lid and cook on low for 8-9 hours, or on high for 4.5 hours. Once cooked remove the shanks and thicken the gravy in the cooker. Serve with mashed potato and a green vegetable or salad.