Gary Mehigan

Gary Mehigan

Hi my Fellow Food Obsessed,
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Serves 4
PREP 30mins 
COOK 2hrs 20mins
 

4 (2kg) veal shanks
1/4 cup (35g) plain flour, seasoned
1/4 cup (60ml) olive oil
1 carrot, diced
1 onion, diced
1 fennel bulb, diced
3 garlic cloves
2 fresh bay leaves
4 thyme sprigs
1 tbsp smoked paprika
2 tbsp tomato paste
2/3 cup (165ml) dry white wine
4 cups (1L) chicken stock
2 x 400g cans chopped tomatoes
2 tbsp baby capers, rinsed, drained
1/3 cup chopped flat leaf parsley
4 slices crusty bread, to serve

gremolata
1/2 cup finely chopped flat leaf parsley
1/4 cup (60ml) extra virgin olive oil
grated rind and juice of 1 lemon
1/2 garlic clove, finely chopped 

 

tips- Choose smaller shins, or osso buco, which have a brighter, lighter colour than the larger cut. They make for easier handling and are more tender.

• Take the time to brown the veal evenly and thoroughly. The caramelisation will meld into the sauce as it cooks and add depth to the finished dish.

• Polenta is the traditional accompaniment but I sometimes like to stir in a drained can of cannellini beans at the end instead.

 

 

1 Preheat oven to 180C or 160C fan. Dust veal shanks in flour, shaking off any excess.

2 Heat half of oil in a large flameproof casserole pan on high. Cook veal, turning, for 8-10 mins, until browned on all sides. Remove from pan. Wipe out pan and heat remaining oil on medium. Add carrot, onion, fennel, garlic, bay leaves and thyme, and cook, stirring, for 5 mins, until starting to brown. Reduce heat to low. Add paprika and cook for 1 min, until fragrant. Stir in tomato paste then return veal to pan. Pour in wine and cook for 5 mins, until reduced by half. Add stock, tomato and capers, increase heat to high and bring to boil. Cover with a lid and bake for 2 hrs, until veal is very tender.

3 Meanwhile, combine gremolata ingredients in a small bowl. Season to taste and set aside.

4 Remove veal from oven and stir through gremolata. Scatter over parsley and serve with crusty bread.

Serves 4
PREP 30mins plus marinating
COOK 1hr
 

2 tsp cumin seeds, toasted
1/2 tsp freshly ground black pepper
2 garlic cloves, crushed
1/2 bunch coriander, chopped
1 tsp sweet paprika
1/2 tsp ground turmeric
1/4 cup (60ml) extra virgin olive oil
1 lemon, halved, plus lemon wedges to serve
size 14 (1.4kg) chicken, wing tips removed
75g Israeli couscous
1/2 cauliflower, cut into very small florets
1/2 fennel bulb, thinly sliced, fronds reserved
1/2 preserved lemon, rind only, finely diced
1/4 cup (40g) blanched almonds, toasted
1/2 bunch mint, leaves only
1 tsp sumac lemon vinaigrette
1 tsp Dijon mustard
1 tsp honey
grated rind and juice of 1/2 lemon
1/4 cup (60ml) olive oil

 

1 Using a mortar and pestle, grind cumin and pepper. Add garlic and coriander and pound to a paste. Add paprika, turmeric, oil, a pinch of salt and juice of 1/2 lemon. Rub over skin and inside cavity of chicken. Place remaining lemon half in cavity, then truss. Marinate for 30 mins.

2 Preheat a barbecue with a hood on medium. Turn off burners on one side. Place chicken, breast side up, onto side with burners turned off. Cover and cook, turning every 20 mins, for 50 mins, until cooked through. Rest for 10 mins.

3 Meanwhile, cook couscous according to packet directions. Add cauliflower for last 30 secs of cooking time. Drain. Place in a bowl.

4 To make vinaigrette, whisk together mustard, honey, and rind and juice. Gradually whisk in oil. Add to couscous and toss to combine. Cool.

5 Add remaining ingredients and reserved fennel fronds to couscous mixture and toss to combine. Serve with chicken and lemon wedges.

Serves 4
PREP 20mins plus marinating
COOK 25mins
 

3 tsp paprika
1 tsp ground cumin
1 tsp sumac
1 tsp ground fennel seeds
1 1/2 tbsp olive oil
2 tbsp lemon juice
800g boneless lean lamb leg, cut into 4cm cubes
1 large onion, cut into wedges
4 Greek pita breads, lemon wedges, to serve

romesco sauce
1 tbsp olive oil
2 garlic cloves, sliced
1/2 ancho chilli, seeded
1 red capsicum, chopped
2 Roma tomatoes, chopped
1 eschalot, finely chopped
1 slice sourdough bread, crusts removed, cut into 1.5cm pieces
1/3 cup (50g) hazelnuts, roasted, skins removed
1 tbsp red wine vinegar
1/3 cup (80ml) extra virgin olive oil

 

1 Combine spices, 1 tbsp of oil and lemon juice in a bowl. Add lamb and marinate for 30 mins.

2 Meanwhile, to make romesco sauce, heat olive oil in a pan on medium. Cook garlic and chilli for 30 secs, until fragrant. Add capsicum, tomato and eschalot. Cover and cook for 15-20 mins, until vegetables soften. Cool slightly. Transfer to a food processor and add bread, nuts, vinegar and 2 tbsp water. Process until smooth. With motor running, add extra virgin olive oil in a thin, steady stream, until thick. Stand for 20 mins.

3 Preheat a barbecue on medium. Thread lamb and onion onto skewers and brush with remaining oil. Cook for 4-5 mins for medium, or until cooked to your liking. Grill bread for 2-3 mins each side, until browned. Serve lamb skewers with bread, lemon wedges and sauce.

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