These school holidays have flown by. We've had a lot happening with visitors, lamb marking, Mungery picnic races and a whirlwind of catch ups and get togethers. Which I've totally loved, mainly because (drought aside) Spring is just the most glorious time on the farm. When the winds drop you get that perfect 2 weeks of Aussie weather where there is no flies or mozzies, you don't need the aircon or the fire, the daylight hours are just perfect for work and the evenings have just enough daylight for relaxation. Our evening entertainment consists of a challenge match of soccer between the Knights in Shining Armour With Swords and Westpoint United - you should eat your hearts out Man United and Liverpool because this comp is capital letters SERIOUS. The grudge match is usually followed up by a "show" consisting of a gymnastics display, an open mike comedy routine and the appearance of the "Strong Man" - who can lift incredibly heavy sticks and garden tools with ease, while the mere mortals surrounding him struggle inexplicably. Baths follow, then dinner. Repeat the next night.
This week I really felt like a Chinese takeway. Not sure if my MSG levels has dropped to critical levels but it was a serious craving. And while I often blog about our utopic farm life, when you're 120km round trip from your local takeaway you can pretty much whistle dixie when you have a fast food craving. Necessity being the mother of invention I thought I'd have a crack at sweet and sour lamb - and I have to say I am pretty pleased with how it turned out. And while I'm fully aware that self praise is no praise, can I just say that for this week I feel like I'm totally nailing this mother/wife/farmer/cook thing :)
500gms diced Outback Lamb Backstraps
2 tbsp oil (rice bran oil, but olive oil is fine)
1 tbsp minced garlic
1 red onion, diced
1 red capsicum, sliced thinly
1 green capsicum, sliced thinly
¼ of a fresh pineapple, diced into bite sized chunks
Batter (see below)
Sweet & sour sauce (see below)
INGREDIENTS for BATTER
⅔ cup cornflour
⅓ cup plain flour
1 tsp baking powder
¾ cup of water
INGREDIENTS FOR SWEET & SOUR SAUCE
3 tbsp tomato sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1 tspn sriracha sauce (add more if you want some kick)
1 tspn plum sauce
1 tspn brown sugar
½ tsp worchestershire sauce
½ tspn white pepper
½ tspn cornflour
splash of Chinese rice vinegar
splash of water
Mix all the batter ingredients together and toss in the diced lamb, coating well.
Mix together all the ingredients for the sweet & sour sauce, stirring well, and set aside.
Fry the red onion for 3-4 minutes, remove from pan and set aside. Add some oil to a fry pan and heat until hot. Then, using tongs, shake any excess batter off the lamb and fry in batches until browned, just for a minute or 2.
When you’ve done all of the lamb and its all removed from the pan then add the red and green capsicums, garlic and the pineapple, and fry, again just for a few minutes.
Put the onion and lamb back into the pan, pour in the sauce, bring to a boil and stir to coat everything.
Serve with rice and steamed greens.