Snowy Christmas cupcakes-7421
Snowy coconut white chocolate cupcakes
Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
BEEF & LENTIL BROTH WITH LEMON & THYME DUMPLINGS

BEEF & LENTIL BROTH WITH LEMON & THYME DUMPLINGS

Servings: 4

Ingredients

600g beef shank
Flour, for dusting
30ml NOMU Extra Virgin Olive Oil
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stick, cut into 8cm sticks
1 tsp NOMU Roast Rub
2L hot water
1/4 cup (60 ml) NOMU Beef Stock
1 bay leaf
1 cup cooked brown lentils

Dumplings:
150g fresh white breadcrumbs
1 tbsp self raising flour
30g butter
2 tbsp cream
1 whole egg and 1 egg white, lightly beaten
Zest of one lemon
1 tsp fresh thyme
NOMU Sea Salt and Black Pepper

Directions

Season the beef shank with salt and dust liberally with flour. Heat the oil in a heavy-based casserole pot and brown the meat really well. Using a slotted spoon, remove the beef from the pot and set them aside.

Add the onion, carrot, celery and NOMU Roast Rub and sauté for 2 minutes. Combine the water and stock and add to the pot along with the bay leaf. Bring the mixture to a boil, then turn down the heat and simmer very gently for 1-2 hours, skimming the foam that rises to the surface as necessary.

While the soup is simmering, prepare the dumplings. Combine the breadcrumbs and flour in a food processor. Add the remaining ingredients and pulse to combine. Season with salt and pepper and shape into walnut-sized balls.

Once the meat is extremely tender, remove the vegetables and add the cooked lentils. Check the seasoning and adjust to your taste. Add the dumplings and cook for 2-3 minutes or until they rise to the surface.

Serve and enjoy!

Ingredients

600g beef shank
Flour, for dusting
30ml NOMU Extra Virgin Olive Oil
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stick, cut into 8cm sticks
1 tsp NOMU Roast Rub
2L hot water
1/4 cup (60 ml) NOMU Beef Stock
1 bay leaf
1 cup cooked brown lentils

Dumplings:
150g fresh white breadcrumbs
1 tbsp self raising flour
30g butter
2 tbsp cream
1 whole egg and 1 egg white, lightly beaten
Zest of one lemon
1 tsp fresh thyme
NOMU Sea Salt and Black Pepper

Directions

Season the beef shank with salt and dust liberally with flour. Heat the oil in a heavy-based casserole pot and brown the meat really well. Using a slotted spoon, remove the beef from the pot and set them aside.

Add the onion, carrot, celery and NOMU Roast Rub and sauté for 2 minutes. Combine the water and stock and add to the pot along with the bay leaf. Bring the mixture to a boil, then turn down the heat and simmer very gently for 1-2 hours, skimming the foam that rises to the surface as necessary.

While the soup is simmering, prepare the dumplings. Combine the breadcrumbs and flour in a food processor. Add the remaining ingredients and pulse to combine. Season with salt and pepper and shape into walnut-sized balls.

Once the meat is extremely tender, remove the vegetables and add the cooked lentils. Check the seasoning and adjust to your taste. Add the dumplings and cook for 2-3 minutes or until they rise to the surface.

Serve and enjoy!

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum