Send me your favourite recipe and the story behind it to : cindybakewell@hotmail.com
It may be an old family recipe and one that you have had fun mastering over time.
 
Recipe Corner has two recipes for you this week
 
We celebrate ANZAC day this week with the traditional Anzac biscuit recipe form the Edmonds Cookbook. My Grandfather Robert Darnell Bakewell, fought in WW1. He left the family farm in Inglewood to enlist for WW1.  He was underage and took his horse with him. We believe he was wounded in the Somme and was sent home. Undeterred and determined to serve he made his way to Australia and enlisted with the Australian Army. He was still underage. 
 
When the war ended, he returned home to the family farm to find that he had been disinherited. His Mother believed that as the eldest son he should have stayed at home on the farm.
My brother, Commander Layamon Bakewell, DSD, RNZN, proudly wears our Grandfather's medals on Anzac
Day.
 
 Commanding Officer HMNZS MATATAUA
 
Slow Cooked Balsamic & Garlic Lamb – Serves 4
This recipe came from one of the girls I went to boarding school with who is great foodie and fabulous cook. Some of you may remember it as the dish both Catherine and I cooked for the Guess Who is Coming to Dinner Event last year.
 
1 kg of lamb – shoulder or leg on the bone
1 1/3 cup of balsamic vinegar
3 cups of chicken stock
6 sprigs of rosemary
8 cloves of garlic
2 TBSP brown sugar
 
Pre heat the oven to 145C. 
Place all ingredient in a deep baking dish and cover with a tight-fitting lid
Bake for 3 hours
Turn the lamb over and bake for a further 2 hours.
Remove the lid, increase the heat to 180C and bake for another 30 minutes
Remove the lamb from the pan and keep warm.
Pour the pan juices over a large bowl of ice and quickly remover the ice and solidified fat with a slotted spoon.
Place the pan juices in a small saucepan and bring to the boil until thickened.