oliveoilandlemon

recipes for healthy living

Category: Mains

Autumn Walks and a delicious casserole

OO&L Stew I

Autumn is officially here and it has turned a little bit chilly. One of life’s simple pleasures is a bowl of delicious stew after a family walk. Such an easy option for feeding a hungry family on cold days. Easy to make too, all you need is some good quality ingredients and let time do its thing.

I made this stew at the weekend and included some delicious courgette tarts which I put into the bottom of the bowl to serve the stew on on. ‘You’re very fancy’ was my sisters response, ‘no ordinary bowl of stew in this house’. In truth, I wanted to road test whether you can make the stew a bit more refined for when I have some friends round…. Not that I told her she wasn’t ordinarily worth the effort.

Slow Cooked Lamb Casserole
Oven at 160C
Serves 6
3 lbs lamb shoulder trimmed to 2” chunks or 2 shoulders of lamb boned and trimmed.
(This recipe works equally well with beef or pork)

4 tbsp Rapeseed oil
5 carrots peeled and evenly chopped
3 Shallots peeled and sliced.
1 bouquet garni of thyme, rosemary and bay
13 fl oz good quality meat stock
110ml red wine
3 handfuls Flat leaf parsley chopped finely for serving.

In a heavy pan, heat the oil over high heat until smoking and add your seasoned meat in batches.
Sear until caramelised on all sides.
Remove from the pan and set aside.
Tip out the excess oil, deglaze with a few glugs of wine and pour the deglazed liquid onto the meat.
Turn the heat down to medium, add some more rapeseed oil and add the shallots and carrots, season well and cook for 5 minutes or so until the shallots are slightly translucent.
Add the wine, bring up to a bubble and then cook until it has reduced by about half.
Return the meat to the pot and add the stock.
Ensure you have enough liquid to cover the meat – if not, add more stock.
Bring to the boil and transfer to preheated oven for about 1.5 hours – 2 hours.
Keep cooking until the meat is meltingly tender.
Check it from time to time and remove any grease which rises to the top of the cooking pot.
I usually strain the cooking liquid into a separate pot and cook at a bubble until the sauce is reduced to a nice consistency.
Just before serving, return the sauce to the pot with the meat and bring meat up to hot temperature and serve with delicious creamy mash on the side.

OO&L Stew III

Turkish eggs

A weekend away in London with a visit to Providores sparked my obsession with these eggs, I picked the brains of a work colleague from Turkey which helped me hone this recipe even more. Apparently there is an old Anatolyian recipe for eggs with Turkish yoghurt, which would never be served with Sourdough toast but believe me it’s all the more yummy with it. The chilli butter has a wonderful nutty undertone with the heat and flavour of the chilli flakes and paprika. A sprinkle of flat leaf parsley and you are good to go. Believe me when I say that this is a really unexpected delicious way to have eggs, after all who would expect that eggs on yoghurt could be so nice but trust me this is really worth trying. My other half calls it a protein blast of deliciousness.

Turkish Eggs

per person
4 tbsp Glenisk Greek yoghurt
1 small garlic clove, crushed and mashed
1 tsp olive oil
2 large eggs
25g butter
½ tsp hot paprika
large pinch chilli flakes
2 tbsp flat leaf parsley finely chopped
A squeeze of lemon juice
Sourdough bread, sliced and griddled

Crush the garlic clove and add them into yogurt with the olive oil and lemon juice. Whisk gently until it is mixed. Season and tip into the serving bowl.
Melt butter in a saucepan, spoon off the foam until you are left with the clear liquid, bring to a high heat then add paprika and chilli flakes to season.
Remove from heat when it sizzles.
In a deep pot, bring water to boil. Add salt and a tbsp of vinegar into the water.
Crack one egg into a small cup and lower the cup into gently simmering water and then gently twist it and turn the egg into boiling water.
Repeat the same for the remaining egg but allow the first one to settle a bit before adding the second egg and don’t add it on top of the first egg.
Cook each egg for about 3-4 minutes until the outer layer becomes opaque and the yolk is still a bit soft, but not too runny.
When you are ready to serve, remove the eggs from the water with a slotted spoon, drain and place them atop the yogurt in each plate. Spoon over the melted butter sauce over the eggs and yogurt and drizzle
any remaining over the sourdough slices. Sprinkle over the parsley and serve immediately.

Marinated Beef with Satay Sauce, Cucumber Relish……and a little mouse

IMG_9738

Turn away if you are mouse squeamish but I just have to share my Horrific weekend experience. I have been intending for months to get out into the garden to get it summer ready (eternal optimist) and finally got out there this weekend. Feverishly working away pulling over-grown weeds and raking dead leaves out of flower beds, finally making my way to my little raised vegetable bed. I keep it covered with netting pegged with bamboo to keep the blasted cats out and was hard at work pulling it all out of the bed when something hit me on the chest and tumbled down to my feet…. A MOUSE (shudder) almost as terrified as me, now clinging to a bamboo I had pulled out. When I finally stopped dancing around the garden, shuddering all the while, I called for help….NOTHING! My amused husband looking on from upstairs eventually coming down to observe while I tried to whoosh it into the under growth. Clearly the damm cats have forgotten their heritage and I have now banned Eva from giving them scraps as hunger might encourage them to revert to their nature and keep the mices away.

Recovery from the shock was helped by this delicious beef satay Neven Maguire recipe, so tender it was melt in the mouth and the chunky satay keeps in the fridge & works equally well with chicken, pork or stirred into noodles for a tasty quick dish. Please do make the cucumber relish as it goes amazingly with the beef. Overall an amazing tasty healthy dish guaranteed to please. Mice optional…..

Beef Marinade
3 garlic cloves mashed and crushed
2 fl oz pineapple juice, light soy sauce
1 fl oz kecap manis (Like a sweet thai ketchup available Asian markets)
4 tsp caster sugar
1 tsp chinese five spice
500gr sirloin or rump steak cut into slim 2″ long pieces
Wooden Skewers to cook and serve

Tip skewers into cold water for a few minutes to ensure they don’t catch fire on the barb q or in the oven
Mix all the marinade ingredients and tip in the meat.
cover and chill until use – I did over night, at least 3 hours is needed.

Satay Sauce
2 tbsp rapeseed oil
1 small onion finely diced
1/2 red pepper cored and diced
2 cloves of garlic crushed
1″ piece of garlic chopped and crushed
150ml coconut milk
100ml water
4oz crunchy peanut butter
2fl oz sweet chilli sauce
2fl oz soy sauce
2 tbsp kecap manis (if you have it)
2oz toasted peanuts

Heat oil in a medium pot, add the garlic, onion, pepper and ginger.
Sweat gently for about 5 minutes – stir from time to time to prevent any catching.
Add coconut milk, peanut butter, soy, chilli sauce, coconut milk and water.
Stir well to combined, Bring to the boil and then gently simmer for about 10 minutes until it has thickened and reduced a little.

Cucumber Relish
1/2 cucumber, peeled deseeded and chopped into cresent slices
1 small shallot finely sliced
1 small red chilli juilienned – include seeds if you are brave!
4 tbsp white wine vinegar
2 tbsp sugar
4 tbsp water
salt

Combine the vinegar, water sugar and salt. Bring to the boil, remove from the heat and stir to dissolve the sugar. Cool then add all the rest of the ingredients.
Mix and set aside for the flavors to mingle .

To serve
Thread the meat onto 6 skewers
Heat barb Q or griddle pan and cook for about 6 minutes turning occasionally until done to your liking.
You can use the rest of the marinade to brush over them while they are cooking.
Arrange the skewers on serving plate and serve with Satay and Cucumber relish as well as some egg noodles if liked.

And just for proof….
Little Mouse

Slow (Slow) Roast Leg of Lamb and a Strawberry Tart

Strawberry Tarts

Strawberry Syrup Ii

Roasted Leg of Lamb

Lamb Platter

St Patrick’s Day fell really nicely this year resulting in a long weekend with a Bank Holiday Monday. With my (big) family invited over for lunch it was important not to waste too much time in the kitchen cooking so I settled for an easy slow roast leg of lamb. Actually it was 1 and a 1/2 legs of lamb as it was a big gang and it was perfect for what turned out to be a cold and wet St. Patrick’s Day. I covered the lamb in the herb and garlic rub the previous day and slow roasted in the oven for nearly 8 hours it was meltingly tender and falling off the bone. As simple dish of minted peas and a large dish of gratin potatoes made a meal which resulted in the plates nearly licked clean! Anchovies, garlic and rosemary are a classic combination (not made up by me, I have to say, though I have no idea of where I first got this) and I raided Donna Hay for Dessert but added my own twist on a strawberry syrup with the addition of Chambord and a reduction in the amount of sugar. Both these recipes were crowd pleasers to which I definitely will return.

Slow Roast Leg of Lamb
For each leg of lamb
4 large garlic cloves, peeled and sliced lengthways into thin slivers
Marinade made from:-
1 small 50gm can anchovies chopped finely
About 2 large sprigs of rosemary chopped finely
4 large garlic cloves peeled and mashed
75ml olive oil

During cooking
1/2 bottle white wine / water if preferred
Preheat the oven to 150C.

Place a trivet of vegetables into your roasting pan (onions, carrots, unpeeled garlic a few sprigs of thyme and rosemary) and drizzle over a little oil.
With a small sharp knife, make a load of incisions in the fleshy side of the leg and Insert into each a thin slice garlic.
Combine the rest of the ingredients and rub well all over the meat.
Grind over plenty of black pepper. Place the lamb in a roasting pan and pour some water into the base and about half the wine.
Cover with foil, Put in the oven and roast for 6 hours – up to 8 hours until meltingly tender and falling off the bone.
Check from time to time and add water / wine if the bottom is dry.
Remove the meat out of the oven and leave to rest in a warm place for at about 10 minutes before shredding apart.
Keep the meat warm while you finish the gravy.
Taste the juices and see if any salt is necessary— probably not because of the anchovies.
Drain the fat off the juices, and mash all the veggies into the left over juices
Sprinkle in a little flour if it’s very thin and mix well to cook out.
Strain through a sieve mashing to extract as much as possible of the juice.
Serve a big platter of lamb with a dish of minted peas, some gratin potatoes and the gravy.

Strawberry Mascarpone Tart (Donna Hay)
2 x 300g punnets strawberries, hulled and halved
200g plain (all-purpose) flour
1 tablespoon caster (superfine) sugar
100g cold butter, chopped
1 egg
½ teaspoon vanilla extract

750g mascarpone cheese
50g icing sugar
½ teaspoon vanilla extract
2 tbsp preserved lemon syrup
125ml cream whipped to gentle peaks

Strawberry syrup
1 300g punnet fresh strawberries
50g caster (superfine) sugar
1 tablespoon water
3 tbsp Chambord / Framboise
To make the Strawberry syrup, place the berries, sugar, water and chambord in a small saucepan and stir over medium heat until the sugar is dissolved. Bring to the boil and cook for 5 minutes or so until it starts to reduce. Mash the straberries a bit in order to extract maximum flavour. Strain the syrup and allow to cool.

Place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and vanilla and process in short bursts until the pastry just comes together. Add a few tbsp of ice cold water if needed. Turn out onto a lightly floured surface and work quickly with your hands to form a ball. Flatten the pastry, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C . Roll out the pastry on a lightly floured surface until 3mm (f in) thick. Line a 24cm (9in) round fluted tart tin or 6 mini tins with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry with baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 5-8 minutes or until golden. Bake for 10 and 3 minutes approx if using the small tin sizes. Set aside to cool.

Place the mascarpone, preserved lemon syryup and vanilla in a bowl and beat to combine and loosen the mascarpone.
Fold the cream into the mascarpone and spoon into the tart shell and smooth the top. Arrange the strawberries on the tart and drizzle with the syrup. Serves 8.

Spring Flowers

Pumpkin gnocchi

Tray of Gnocchi

I have had 2 cans of pumpkin puree in the press since Halloween, bought with great intentions, but sitting unused ever since. Every time I opened the press they were sitting there looking at me saying ‘Oi, what about that pumpkin pie you were going to make’. The time had passed to make the pie so I had to think of something else. The cold weather we have inspired this Pumpkin Gnocchi, based on a recipe for traditional recipe, paired with chorizo and absolutely delicious. Now I only have one can left……….

Pumpkin Gnocchi with Chorizo
Makes about 48 small pieces

60gr butter
350gr starchy potatoes
350gr pumpkin puree
40gr grated Parmesan
70gr all purpose gluten free flour
¼ tsp grated nutmeg
Salt and pepper
1 egg yolk

Oven at 180C
Bake potatoes until they soft and skins are crispy
Allow to cool slightly and scoop flesh into a bowl
Add the pumpkin puree and mash until smooth
Add parmesan, flour salt & pepper and Nutmeg
Add the egg yolk and stir until the mixture comes together into a soft dough.
Divide the dough into 4 and roll out each piece on a lightly floured surface into a log about 1.5cm in diameter
Cut into 2 cm pieces and place on a lightly floured tray
Cook the gnocchi, in batches, in a large pan of salted water for about 3 minutes until firm and floating on the surface.

To serve – Per person
1 oz diced chorizo
4-5 pieces of gnocchi

To Serve: heat 1 tbsp olive oil over a medium heat and add the diced chorizo and fry until it starts to release its oil. Remove an keep warm, Add a further tbsp oil and when hot, add the gnocchi and fry until golden and crispy. Season and toss back in the chorizo and toss gently to combine.

Serving of Gnocchi

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