As I write this, in our part of the world we are nearing the end of winter. So we've put together this delicious meal to be enjoyed on a cold day. We made this meal for 4-5 people, but scale up/down the ingredients to make the right amount for your special occasion.
Mutton Chops (sheep meat) on a bed of glazed potatoes with carot/parsnip and a spinach slice.
Step 1: Ingredients
To make the this meal you will need:
- 1182 grams mutton chops - but don't worry if you don't land exactley on that weight ;-)
- 1 tablespoon garlic
- 2 teaspoons thyme
- 2 bay leaves
- 4 pieces orange rind
- 750 ml wine Apple Core Wine
- Olive oil enough for frying
Step 2: Garlic and Thyme
Mix the garlic and thyme together in a small bowl, set aside.
Step 3: Flavor the Meat
Crack fresh pepper and salt over the chops, then rub the garlic and thyme paste on to both sides of the chops.
Step 4: Frying
Heat the oil up in a pot or cast iron casserole dish like we are using and sear the meat well on both sides. Remove the meat from the dish and de-glaze the dish with a little of the apple core wine.
Step 5: Cooking the Meat
Return the meat to the pot or casserole dish and add the orange rind and bay leaves. Crack some more pepper over it all and pour in the rest of the wine. Add enough water until the liquid sits just below the top of the meat then put the lid on and cook for 4 hours on high heat.
Step 6: The Meat Is Cooked
After the meat has cooked use tongs and a holey spoon to help remove the meat, orange rind and bay leaves. You can discard the orange rind and bay leaves. Pour the liquid into a pot...we'll use that soon.
Step 7: Preparing the Potatoes and Onions
Here I used:
- 1 kg potato
- 2 onions
Chop potatoes into sticks and slice onion. Dump the potatoes and onions into a large pot and pour over the liquid that we cooked the meat in.
Step 8: The Potatoes Are Cooked
Cook the potatoes and onions until just cooked then drain the liquid - we'll use that yet again. Put the potatoes and onions into a new baking dish then place the cooked chops on top.
Step 9: Making the Gravy
Pour the liquid that we used for cooking the meat and potatoes into a saucepan and place over a low heat.
I used polenta to thicken and add a corn flavor to the gravy. Alternatively use corn flour or make up a flour and water mix to thicken instead. Now if you do use flour to thicken make sure you cook it for another minute to avoid it tasting floury. Whisk the gravy until it has thickened then remove from the heat.
Step 10: Finishing Up
Add some olives and chopped parsley on top of the meat and then pour over the gravy.
Step 11: Ingredients for the Spinach Slice
To make this you will need:
- 1 onion
- 2 eggs
- 1 tablespoon lemon juice
- 1/4 cup of yogurt
- 14 cubes of frozen spinach (about 350 grams)
- salt and pepper
- ground nutmeg
Cooked the spinach until tender then add to a food processor and blend to a paste.
Step 12: Adding the Ingredients
Add the blended spinach to a bowl along with the yogurt, onion, salt and pepper a pinch of nutmeg and lemon juice.
Step 13: Mix It Up
Add the eggs and then give it a really good mix until combined.
Grease a dish with some butter, the dish that I used was 20 cm by 20 cm. Pour in the mixture and use a spatula to spread it out evenly. Bake in a 180 degrees C (356 F) oven for 15 minutes.
Step 14: Cutting
Once the is nicely cooked it is time to cut it up. We cut into diamonds but you can cut whatever shape you want.
Step 15: Making the Carrot and Parsnip Mash
Peel 3 carrots and 3 parsnips then cut into chunks. Add the carrot and parsnip pieces to a pot and cover with water. Put it on the stove and cook until soft.
Step 16: Mash It Up
Once the parsnip and carrot is cooked (should be nice and soft when pieced by a fork) drain then mash.
Step 17: Finished and Time to Enjoy!
Serve up meal as shown.
I hope you enjoy the flavored mutton chops and potato base. The spinach and carrot/parsnip add both color, flavor and great nutrients.