One pan Japanese Salmon

This is a recipe from Adam Liaw called Cancan Salmon and is an everyday Japanese dinner.  You can substitute the carrot for other veg such as asparagus, but if you want them not over cooked, add them with the salmon. This recipe serves 2.

Lebanese slow roasted lamb

Lamb: Trim the fat off a shoulder or leg of lamb that has been boned and butterflied.
Rub with a little olive oil, salt and 1 tablsepoon of sumac.  Set aside

Cook: In a large pan, (I use a wok) brown a large carrot, stick of celery, 1 red onion cut in half and 8 cloves of garlic, skin on.  Remove and then brown the lamb well, rendering any fat out that you can.

Heat 250 ml beef stock and 75 ml pomegranate molasses.

Now, decide how to cook the lamb
- for a slow cooker I put in the vegies, lamb and stock and cook overnight on low.
- In a pressure cooker place everything in and cook for 1 hr 45 mins.  Then finish in a hot oven 200C for 15 mins.
- In the oven place all in a large roasting dish, cover with foil and cook for 4-1/2 hours at 160C.  Then finish in a hot oven, 200C, for 15 mins.

Make a sauce with garlic, yoghurt, lemon, mint and salt.

Top the lamb on a serving dish with a mixture of chopped herbs and the seeds from 1/2 a pomegranate and broken up feta cheese.

Hazelnut and coffee freezer biscuits

These are great to have in the freezer for any time someone comes over and you something when friends drop in.  They make a crispy biscuit that is perfect with a cuppa.

 The nuts can easily be swapped for pecans, walnuts or whatever takes your fancy.  And you can change the coffee to dried cranberries or orange/lemon zest.  You can even make a desiccated coconut and lime zest version.  When using coffee, try using a mixture of coffee beans ground up and instant coffee, and the cinnamon and aniseed could be any spice you like. (try cardamom).

When freezing, I use a small ice cream scoop so that each one is the same size, but you could roll the mixture into two logs and cut off each biscuit roughly 1cm thick.