Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

Brrrrr, it’s cold outside and I’m loving slow cooked, one pot wonders. This is a favourite in our house, served with good ol’ mashed potato.

 


You'll Need

  • 6 lamb shoulder chops with bone in
  • plain flour to dust
  • 2 tbs olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 500ml plus extra salt reduced chicken stock
  • 2 sprigs fresh thyme
  • 1 x 400g can organic cannellini beans

Method

Trim the extra fat off the lamb, cut the chops into 2 or 3 and dust with flour, shaking of the excess. Heat the oil in a large heavy based frypan or pot and panfry the lamb on both sides until golden. Do this in batches so pot stays hot. Season the lamb with sea salt and freshly cracked pepper and set aside.

 

Add the onions, garlic, carrots and celery to the pot and saute on a medium heat for a few minutes or until starting to soften. Add the thyme and the lamb back to the pot and just cover with chicken stock, you may need extra stock if the lamb chops are large.

 

Bring to the boil and simmer on a low heat for 1.5 hrs or so or until the sauce has reduced right down to a 1/3 and has a nice thick texture. Wash and drain the cannellini beans and stir them through and gently allow them to heat through the dish.

 

Serve with creamy mashed potato.

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