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I'm joining Maggie Beer 's Chef Challenge and dedicating this slow-cooked lamb shoulder recipe to my grandmother, Valda Alice.
I take my hat off to Maggie because she is trying to improve the quality of food in aged care through her Big Mission.My first real cooking memories are from my grandmother — whether it was a lamb roast or a beautiful rice pudding.In her later years, I kept trying to reproduce them and I could never get it right.
I would sit and watch her make them, but she never used a recipe, just a little bit of this and a little bit of that.Nan was very independent, and she passed away in 2012, but she was making date scones right up until then. She influenced my interest in cooking, but it wasn't until I started my apprenticeship at 15 that I fell in love with food.This dish was inspired by Matt Moran's grandmother, Valda Alice who he says he experienced his first real cooking memories with.
Australia's food icon, Maggie Beer, leads an ambitious world first social experiment to transform the meals and dining experience at an aged care home. Stream Maggie Beer's Big Mission now onTo prepare the brine, place all the ingredients in a heavy-based saucepan with 4 litres water and bring to the boil over a high heat.Place the lamb in a container, pour over enough brine to cover, then cover with plastic film and place in the fridge for 3 hours.
Lamb Roast Lamb Shoulder Recipe Maggie Beer Maggie Beer's Big Mission Matt Moran Roast Dinner Sunday Roast Beetroot Pumpkin Mint Salsa
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