Ray-Monde Deux Ryeland Lamb “Soujok roulo” Aleppo Style sausage rolls (modified Greg Malouf recipe from “Saha”)
- 5 sheets of mountain bread
- 500g of minced Ryeland lamb – shoulder or leg
- 2 cloves of garlic
- 0.5 teaspoon of spanish paprika
- 0.5 teaspoon of ground cumin
- 0.5 teaspoon of ground coriander
- 0.5 teaspoon of ground allspice
- 0.5 teaspoon of ground nutmeg
- 0.5 teaspoon of ground ginger
- 0.5 teaspoon turmeric
- pinch of cayenne pepper
- 1 teaspoon of salt
- 0.25 teaspoon of chilli powder
- 1 tablespoon of pomegranate syrup
- 1 tablespoon of olive oil
- And more olive oil to cook with.
Massage through the mince all ingredients, ensure to mix thoroughly. Spread a thin layer of “soujok” on each piece of mountain bread, ensure to cover all of the bread evenly going right to the edges. Roll it tightly and put in a sealed container as each roll is made to ensure it does not dry out. Fry with olive oil in a fry pan or on the barbecue for a few minutes rotating each roll until golden brown.
Orders of lamb and wine head to the orders tab of our website!
Ray-Monde Deux Saler Beef bresaola with sage crisps
The perfect addition to a charcuterie plater, our saler beef bresaola has been steeped in Ray-Monde Deux Pinot Noir and aged for 12 weeks. We produced smoked and unsmoked bresaola. Serve thinly sliced bresaola with lightly fried sage leaves, a mouth watering combination!
Corned Beef with mashed potato and sauerkraut
Corned beef is a fabulous cut, its versatility as a flavoursome hot meal and cold meat makes it a unique cut.
Place the pickled meat into to a saucepan of water, bring to the boil then set to a simmer for an hour. Pour off the water and replace with fresh water. Add a peeled whole onion, teaspoon of peppercorns, bay leaf, and peeled whole carrot. Simmer for another hour. Drain the meat, put a rack for a few minutes to drain further. Slice and serve with creamy mash potato, sauerkraut or even cavolo nero (Tuscan black kale) cooked with bacon.
Serve with quality condiments, whole grain mustard, hot English mustard or horseradish.