oliveoilandlemon

recipes for healthy living

Category: Recipes

Spiced Lamb and Beans with punchpooran

Spiced Leg of Lamb with Potatoes Boulangere, Green Beans with Punchpooran

This is a very popular recipe in our house and one i love doing when we have people coming over. It is easy too, so I don’t have to be slaving away in the kitchen when people arrive.   This is family food at its best.-

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Serves 5-6

1 leg or shoulder of lamb

2 cloves of garlic peeled and roughly chopped

1 shallot roughly shopped

2 tbsp of garam masala spice mix

2-3 tbsp coconut or olive oil

8 medium white potatoes or a mix of white and sweet potatoes

400ml vegetable stock

2tsp fresh thyme chopped

 

Oven at 200C

Peel the potatoes and thinly slice

Layer the potatoes, seasoning well as you go in a roasting tin big enough to hold the leg of lamb. Sprinkle over the chopped thyme.

Splash the stock over the potatoes.

Add the oil garlic shallot and spices to a blender and blend to a rough paste.

Pierce the lamb and lay out on a board and spread the paste over both sides.

Season well with salt and pepper.

Lay the lamb on top of the potatoes and cover the pan with foil and roast for 20 mins per lb and 20 minutes over for medium.  After about an hour, remove the oil and press the potatoes down to ensure they are still in the stock. Replace the foil lid and continue to cook.

If you want to slow roast it then turn the oven down to 150C and roast for about 4-4/12 hours until the lamb is falling off the bone.

Remove the lamb to a warm plate, cover and let rest. Keep the potatoes warm in the oven while you prepare the beans below.

Green Beans with punchpooran

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This is a whole mixed spice blend of cumin fennel mustard nigella and fenugreek seeds. If you can’t get this, substitute with equal quantities (1/4 tsp) of each of the above.  It is delicious addition to the green beans.

500gr green beans, washed and trimmed

1 tbsp punchpooran

Zest and juice of ½ lemon

2 tbsp olive oil

Blanch the green beans for 3 minutes, plunge into ice cold water and drain then set aside.

Toast the punchpooran on a hot pan until the aromas release then tip into a bowl and let cool

Add the lemon zest, juice, olive oil and mix to combine

When ready to serve add 2 tbsp hot water to a frying pan and tip in the beans to reheat.

Add to your serving bowl and drizzle over the dressing

Cardamom and Honey Roasted Winter Veg with Chicken

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This is a very simple recipe which uses your favourite winter vegetables warmed with cardamom and honey and served with a cooked chicken breast. We are all busy and this is easy to organise and cooks quickly in the oven.

Serves 6

6 chicken breasts

200gr each of carrots, parsnips, celeriac, sweet potato each or other root vegetables of choice.

4 cardamom pods lightly crushed

2 tbsp each of honey and oil

Coarse sea salt and pepper

Oven at 200C

Coat the vegetables in a little olive oil and roast at 200deg for 30 minutes, turning at least twice.

Season the chicken and sprinkle over a little oil of choice.

After 10 minutes, add the chicken breasts to another tray in the oven and cook for about 20 minutes until thoroughly cooked.

Mix the oil, honey and cardamom and pour over the veggies, stirring well to ensure evenly spread and continue cooking for a further 15 – 20 minutes until lovely and golden. Season liberally with salt and pepper and transfer to warm serving dish to serve with the cooked chicken.

Serve with some greek style yoghurt mixed with chopped mint and a crushed garlic clove.

 

 

Blueberry Yoghurt Bread

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This is delicious, easy to make, a perfect Gluten Free recipe which will work just fine with regular plain flour.

125g butter

165g sugar

Zest of 2 lemons

2 eggs beaten with 30ml milk

300g gluten-free flour whisked with 2 tsp baking powder

4oz blueberry or natural Greek style yoghurt

6oz blueberries tossed in 1tsp Gluten Free flour

Oven at 180C

Beat butter and sugar together.

Beat the egg milk mixture and flour into the butter sugar mix by alternating a bit of each at a time until it is all fully incorporated.

Stir in the yoghurt and blueberries.

Tip into a greased loaf tin and bake for 40 mins at 180C until golden brown and cooked through.IMG_7014-1

Waffles for Breakfast

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Pancakes don’t do it for me and I remain unimpressed by the pics of pancake piles which see to be everywhere. As an alternative I have been testing out new breakfast options especially for the weekend when you have more time to sit around and chat and enjoy a more leisurely breakfast. These are easy to prepare and will reheat happily in the toaster. They are gluten free and delicious !

Seed and Oat Waffles

Makes 6

60gr milled Flax Pumpkin and Sunflower seed mix

3tbsp oat flour or gf flour of choice

tsp baking powder

½ tsp salt

2 eggs and 2tbsp milk of choice

1tbsp melted butter or coconut oil

Oven at 170C

Whisk the dry ingredients together

Beat the eggs with the milk, add the melted oil. Pour into the dry and mix well until you have a smooth batter.

Pour into the waffle molds and bake for approximately 15 minutes until golden and cooked through.

Serve straight away or let cook and then toast when needed.

Serve with a poached or fried egg and some turkey rashers and sour cream.

Delicious and not a pancake in sight!

 

Baked Eggs with Chickpeas

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This is a delicious easy weekend brunch option or quick meal when everyone is hungry and you need to get food on the table quickly. This dish gives a great bang of protein from the eggs and chickpeas together with the goodness of the tomato sauce and a hint of heat.

Serves 4/6
Ingredients
2 tbsp rapeseed oil
1 medium onion, finely chopped
4 garlic cloves, peeled chopped and mashed
2 cans chickpeas rinsed and drained
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 tsp cayenne
2/3 bottle of tomato passata (680g bottle)
Sea salt and freshly ground black pepper
1-2 eggs per person
Some sourdough loaf for dipping

Preheat oven to 170C.
Heat oil in a large ovenproof pan over medium-high heat. Add onion, garlic. Cook on a medium heat until onion is soft, about 8 minutes.
Add chickpeas, spices and cook for 2 minutes longer.
Add the tomato passata. Bring up to a gentle boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes.
Season to taste with salt and pepper.
Separate the chickpeas across a large oven proof dish. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer to oven and bake until whites are just set but yolks are still runny, 5–8 minutes.
If you have a real hungry bunch it works too, to just fry your eggs instead then,
sprinkle over a little more paprika and serve with bread for dipping.

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