Sundays are the most opportune days to gather the whole family and spend some quality time together. What is a family gathering without a delicious, hearty and filling Sunday meal?
Create this seven-colour Sunday kos recipe for yourself and the family, which you will all be sure to love.
Lamb stew
Lamb stew. Picture; iStock
Ingredients
1 tablespoon of vegetable oil
1 kg of lamb shoulder roast, cubed
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves of garlic, minced
1/4 cup of tomato paste
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
6 cups of low-sodium beef broth
1 cup of red wine
1 tablespoon of Worcestershire sauce
3 sprigs of fresh rosemary
2 bay leaves
1 kg of baby potatoes, halved
1/4 cup of freshly chopped parsley, for garnish
Instructions
In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.
Remove bay leaves and rosemary and garnish with parsley before serving.
Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).
Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (If using). If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
For the spinach: melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (Add a small spoon of water if the pan gets too dry.)
Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse in a cold water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside.
Season the cream sauce with salt, pepper, nutmeg and cayenne. Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.Make a note of something
1 small pumpkin or 1/4 large pumpkin 2 tablespoons of olive oil 1/8 teaspoon of ground clove 1 teaspoon of ground cinnamon 1/8 teaspoon of ground nutmeg 2 tablespoons of packed brown sugar 2 teaspoons of sea salt
Instruction
Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef’s knife to cut slices of pumpkin, 1-inch thick.
Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on thickness of pumpkin slices (check at 15 minute mark).
1/2 cup of loosely packed fresh parsley leaves, coarsely chopped
1 cup of mayonnaise
2 tablespoons of apple cider vinegar or more to taste
2 tablespoons of Dijon mustard or coarse ground mustard
1 teaspoon of celery seeds
1/4 teaspoon of fine sea salt or more to taste
1/4 teaspoon of fresh ground black pepper or more to taste
Instructions
Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).A
dd the shredded carrot and parsley to the cabbage and toss to mix.In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired.
Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.
