Hogget Kitchen Lamb with Grilled Summer Vegetables - Chef Recipe by Trevor Perkins
Tender pink lamb, accompanied by grilled Summer vegetables and mint labneh sauce, with deep fried ar...
2 cups dried black beans*
3 cups water
1kg sausage (cut in 2cm pieces)
1kg beef, any cut (2cm cubes)
1kg pork, any cut (2cm cubes)
3 slice bacon (cut in 2cm pieces)
1 jalapeno (or green chilli)
1 pepper, seeded and finely chopped (handle with care!)
1 tomato, finely chopped
3 clove garlic, finely chopped (or 1tsp garlic granules)
Salt, pepper & ground red pepper to taste
*To reconstitute black beans, boil in 6 cups water for 2 minutes. Remove from heat, cover, and set aside 1 hour. Beans will double in size.
Put drained, soaked beans with water in large saucepan or Dutch oven and bring to boil over high heat. Reduce heat to simmer, cover, and cook for about 1.5 hours, or until beans are tender; stir frequently.
Add sausage, beef, and pork, mix well, cover, and cook over medium heat for about 45 minutes. Stir frequently and add a little hot water if necessary to prevent sticking.
In small skillet, fry bacon over medium heat for 5 minutes, or until crisp. Add jalapeno, tomato, and garlic. Mix well. Reduce heat to simmer and cook for 2 minutes.
Add bacon and vegetables to meat mixture and salt, pepper, and red pepper to taste. Mix well, remove from heat and serve. Serve with rice.
Large-size saucepan with cover or Dutch oven