This recipe has the makings of being brill way of cooking shoulder of lamb. Needs tweaking to remove more fat (below is to try next time) Based on Gizzi Erskine recipe
Season shoulder of lamb. Heat oven to 200C. Heat casserole dish.
Finely slice 2-3 onions
Halve a whole bulb of garlic
Chop teaspoon fresh oregano
Open tin of chopped tomatoes. Measure out 300ml white wine and 600ml chicken stock.
Brown shoulder of lamb all over in casserole dish (note no oil).
Remove lamb from dish. Gently fry the onion for 5 mins (until beginning to colour). Add garlic
Add oregano, tomatoes and white wine and bring to the boil
Add the lamb and stock.
Cover and put into oven (Gizzi has uncovered) and turn down to 150C and cook for 3 hours.
Remove the lamb and put somewhere warm to relax. Let the juices sit for a few minutes and skim off the fat.
Add 300g orzo to the juices and put back into the oven for 30 minutes. Check after 20 and add water if getting too dry.
When the pasta is al dente, add zest and juice of half a lemon.
Pull the lamb off the bone and serve on bed of the pasta with a green salad. Grate over Parmesan if you really must!
Sunday, 26 October 2014
Wednesday, 2 July 2014
Gooseberry cordials
Glut of gooseberries from our one bush. 12lbs so far. Two cordials made - lemon balm is favourite so far, although yet to try them with Prosseco!
Gooseberry and Lemon Balm cordial
Bring 400g gooseberries (washed - no need to top and tail), 280g caster sugar, 2 handfuls lemon balm leaves lightly crushed, one tsp citric acid, juice and zest of an unwaxed lemon and 1 litre of water to simmering point. Simmer for 10 minutes. Mash gooseberries against side of pan. Remove from heat and leave to cool.
Strain through a jelly bag or a piece of muslin over a sieve. Squeeze - this isn't for a jelly so I do mean squeeze - to get the rest of the juice etc out.
Pour into sterilized bottles (winebottles with screw tops that have been through a dishwaher cycle work well)
Serve diluted (not by too much) wth water, sparkling water or Prosseco. The recipe this is based on also suggest using as a marinade for mackerel.
Gooseberry and Elderflower Cordial
You might spot a theme here!
Bring 400g gooseberries (washed - no need to top and tail), 280g caster sugar, one tsp citric acid, juice and zest of an unwaxed lemon and 1 litre of water to simmering point. Simmer for 10 minutes. Mash gooseberries against side of pan. Remove from heat and after 45 mins add 5 large heads of elderflower (shaken to remove bugs various) and leave over night.
Strain through a jelly bag or a piece of muslin over a sieve. Squeeze - this isn't for a jelly so I do mean squeeze - to get the rest of the juice etc out.
Pour into sterilized bottles (winebottles with screw tops that have been through a dishwaher cycle work well)
Serve diluted (not by too much) wth water, sparkling water or Prosseco.
Gooseberry and Lemon Balm cordial
Bring 400g gooseberries (washed - no need to top and tail), 280g caster sugar, 2 handfuls lemon balm leaves lightly crushed, one tsp citric acid, juice and zest of an unwaxed lemon and 1 litre of water to simmering point. Simmer for 10 minutes. Mash gooseberries against side of pan. Remove from heat and leave to cool.
Strain through a jelly bag or a piece of muslin over a sieve. Squeeze - this isn't for a jelly so I do mean squeeze - to get the rest of the juice etc out.
Pour into sterilized bottles (winebottles with screw tops that have been through a dishwaher cycle work well)
Serve diluted (not by too much) wth water, sparkling water or Prosseco. The recipe this is based on also suggest using as a marinade for mackerel.
Gooseberry and Elderflower Cordial
You might spot a theme here!
Bring 400g gooseberries (washed - no need to top and tail), 280g caster sugar, one tsp citric acid, juice and zest of an unwaxed lemon and 1 litre of water to simmering point. Simmer for 10 minutes. Mash gooseberries against side of pan. Remove from heat and after 45 mins add 5 large heads of elderflower (shaken to remove bugs various) and leave over night.
Strain through a jelly bag or a piece of muslin over a sieve. Squeeze - this isn't for a jelly so I do mean squeeze - to get the rest of the juice etc out.
Pour into sterilized bottles (winebottles with screw tops that have been through a dishwaher cycle work well)
Serve diluted (not by too much) wth water, sparkling water or Prosseco.
Sunday, 19 January 2014
Oven baked potato croquettes
We bought the Hairy Bikers Eat For Life book last weekend. Highly recommend it - we've had many meals this week from recipes in the book. This included Rich Beef in red wine and Quick Chicken Cordon Bleu (I can't find these online). Mr B made third quantities of the former and it still fed 3 of us with some left over including some of the Colcannon. With a single chicken portion left over as well, we had a tapas meal yesterday evening!
On the tapas 'menu':
Chorizo and cherry tomatoes - slices of chorizo each with half a cherry tomato on top.
Rich beef in red wine
Baked leeks topped with slices of the chicken 'cordon Bleu'
Oven baked potato croquettes
All baked/reheated in hot oven. Served with green salad.
Oven baked potato croquettes
Heat oven to 200C
Mix any seasonings or additions (eg finely chopped cooked veg, meat, fish) with mashed potato. Add splash of milk to get creamy consistency. With your hands form into walnut sized balls
Put layer of breadcrumbs on a plate.
Dip the potato balls into milk and toll in breadcrumbs to coat. Put on lightly greased baking tray and cook for 20 minutes, turning at least once, until golden on outside.
Depending on what you add to the potato, these are a low fat alternative to the normal fried variant.
On the tapas 'menu':
Chorizo and cherry tomatoes - slices of chorizo each with half a cherry tomato on top.
Rich beef in red wine
Baked leeks topped with slices of the chicken 'cordon Bleu'
Oven baked potato croquettes
All baked/reheated in hot oven. Served with green salad.
Oven baked potato croquettes
Heat oven to 200C
Mix any seasonings or additions (eg finely chopped cooked veg, meat, fish) with mashed potato. Add splash of milk to get creamy consistency. With your hands form into walnut sized balls
Put layer of breadcrumbs on a plate.
Dip the potato balls into milk and toll in breadcrumbs to coat. Put on lightly greased baking tray and cook for 20 minutes, turning at least once, until golden on outside.
Depending on what you add to the potato, these are a low fat alternative to the normal fried variant.
Portuguese chicken soup
Made the Hairy Bikers piri piri chicken for supper on Monday. Two further meals from it, a chicken and salad wrap and this Portuguese chicken soup.
Portuguese chicken soup
Make stock from carcass of chicken (the piri piri one adds an extra flavour). You need 1 pint.
Finely chop 1 red onion and gently fry in a small amount of oil until translucent. Add a crushed clove of garlic towards the end. Add the stock and 2 oz rice. Bring to rapid boil then cover tightly and turn off heat (or simmer until rice is cooked if you prefer that method). 5 minutes before serving add up to 8 oz shredded cooked chicken and juice of half a lemon. Heat through. Season to taste. I included a couple of dashes of tobasco.
The traditional recipes I found all have chopped mint in them. One variant to try when the mint is growing again.
Portuguese chicken soup
Make stock from carcass of chicken (the piri piri one adds an extra flavour). You need 1 pint.
Finely chop 1 red onion and gently fry in a small amount of oil until translucent. Add a crushed clove of garlic towards the end. Add the stock and 2 oz rice. Bring to rapid boil then cover tightly and turn off heat (or simmer until rice is cooked if you prefer that method). 5 minutes before serving add up to 8 oz shredded cooked chicken and juice of half a lemon. Heat through. Season to taste. I included a couple of dashes of tobasco.
The traditional recipes I found all have chopped mint in them. One variant to try when the mint is growing again.
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