oliveoilandlemon

recipes for healthy living

Category: Meat

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

Tex Mex Style Turkey and Pork Burgers with Barbeque Sauce

One of the best way to avoid dry burgers (aside from avoiding overcooking them) is to add some extra moisture in the form of this delicious secret sauce – I love to add some into the mix as well as baste some on top when I am cooking the burgers. It is also amazing with any slow cooked meats such as pork or lamb, it adds an amazing tangy flavour – just add a slaw for food heaven.
This sauce will keep for a few weeks in the fridge – I will be the first to point out that it is packed full of sugar in various forms so just remember it is a condiment not a main meal… 🙂

Tex mex Turkey and Pork Burgers

Grainne's Barbeque sauce

Turkey and Pork Burgers (Can also be used to make Meat balls)
Makes 6

450gr each of minced pork and turkey
4 tbsp chopped coriander
4 tbsp barbeque sauce (below)
1 tsp each salt and pepper
3ox breadcrumbs (I use gluten free)
1/2 white onion peeled and diced

Oven at 180C
Mix all the ingredients well to combine
Shape into patties and chill well before cooking
Heat 1 tbsp oil in a a pan and sear on both sides
Top each with 1 spoon of barbeque sauce
Transfer to an oven proof dish and finish cooking for about
20 minutes. I use a meat thermometer to check.
Serve with choice of veg

Barbeque Sauce

300gr tomatoes chopped and drained free of water
1 white onion peeled and diced
2 cloves of garlic peeled and chopped
20gr spice mix from below
125ml apple juice
125ml cider vinegar
125ml maple syrup
125ml american mustard
125ml molasses
100ml chutney (I used ballymaloe)
250ml ketchup
1 tbsp chipotles in adobo
1 tsp smoked garlic or maldon sea salt

Heat 1 tbsp oil and cook the onion and garlic over a gentle heat until cooked
Add the tomatoes and cook for about 5 minutes
Add the spice mix and cook out for a further 5 minutes
Add the apple juice and vinegar and simmer until reduced by about 1/3
Add everything else and bring to a oil, turn right down and simmer for 5 minutes
Blend and pour into sterilised bottles and store in the fridge until needed.

Spice Mix
5gr each of fennel, cumin, coriander, nigella, mustard seed and black peppercorns
Toast the spices and when cool grind to a rough powder

The best roast chicken

There is a hugely popular movement lately, for slow roasted meats, falling off the bone, casual eating at its best and I do love doing home grown versions of this way of cooking. ‘Man’s food’ my other half calls it, but still very popular in our house where men are in the minority (read, overruled in most things 🙂 )

I have tried brining and dry rubs as well as combination of the two for bringing out the best of any meat – both work well but for chicken if I’m in a rush, I just use the dry rub and chuck it into the oven. Get a decent bird and this simple roast chicken will be a firm family favourite. It gives a lovely deep smokey flavour and will work on so many meats, pork shoulder, lamb, pork chops even firm fleshed fish will stand up well to this. Make a big batch and it keeps for a good while, make even more and give some out to your friends who will thank you for it. (Just remember to label it well so that people don’t wonder why they are getting dust??

Adapted from Pitt Cue Company Cook book

1tsp Fennel seed
1 tsp Cuimin Seed
1 tsp Black pepper corns
1 tsp Coriander seed
150gr dark Brown sugar or coconut palm sugar
1 tsp garlic powder
50gr salt
15gr smoked paprika
30gr sweet paprika
1 tsp dried organo
1tsp cayenne
1 tsp celery salt

Toast fennel cuimin peppercorns and coriander seeds on a dry pan over medium heat, watch carefully they dont burn and when aromas release tip into a bowl and leave to cool
Blitz and mix thoroughly with the remaining ingredients and keep in a sealed container.

Spicy Roast Chicken

2 heaped tbsp rub
1 free range bird
50gr butter
1 clove garlic peeled and mashed

Mix the rub, butter and garlic together
Make some slashes in the flesh of the chicken then rub the bird
with the mix inside and out.
Cover and leave overnight if possible to marinate at least 2-3 hours
Place your chicken into a roasting tray and cook until the juices run clear.
Serve with some roasted veg and a big chopped salad – Try this one from here

Beef & Eggs…

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This Ottolenghi inspired dish is perfect for a brunch with a gang as you could get 2 pans on the go and feed a good crowd of people with this tasty filling dish. Perfect filler with protein and good fats – would be a great option before a night out or after a walk on St. Stephens Day.

Feeds 2 normally – fed 1 hungry husband on this occasion.
1 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped
3 garlic cloves, roughly chopped
½ tsp flaked chilli
2 tsp paprika
1 tsp ground cumin
300g minced beef
6 small plum tomatoes cut in half
4 eggs
¾ tsp sumac
1 tbsp chopped parsley
Salt and pepper

Add the oil to a pan over a medium heat. Tip in the onion, garlic, chilli, paprika and cumin and cook for about 5 minutes to soften and colour a bit. Add the minced beef, 1 teaspoon of salt and some black pepper and brown well, about 8 minutes, stirring, on high heat. Add the tomatoes and cook for a further 5 minutes. Make 4 small wells into the mix and break an egg into each. Cook the eggs for a few minutes, and then you can either finish by putting a lid on and cooking for about 8 minutes more or popping into the oven to finish, when cooked the yolks will look a bit cloudy. Remove from the heat and sprinkle with sumac and finish with the parsley and a drizzle of olive oil. Serve at once with some flat breads. Delicious!

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North Indian Chicken Curry

My time spent at Dublin Cookery School learning both Indian and Thai curry flavors opened the world of great spicing to me and there are some of my favourite cuisines to experiment with. This is one of my favourite home style curries, so named because it is easy to prepare and can be reheated the next day and tastes even better. You just can’t go wrong with this curry. Best cooked with free range chicken and I prefer on the bone, though not everyone likes the skin left on during cooking. The final step of adding the chopped ginger at the end is courtesy of my time spent with Sunil of Ananda, just about my favourite Indian restaurant in Dublin.

North Indian Style Chicken Curry
Serves 4
1.25lbs chicken in 1” cubes or
the same weight in chicken on the bone cut into pieces
100ml veg oil
1 bay leaf
Spice mix made from 5 green cardamoms, 1” cinnamon stock, 1 tsp black peppercorns, 1 star anise, 2 tsp cuimin seeds and 4 cloves – pounded together in your Mortar & Pestle
½ lb onions finely sliced
1 tbsp Ginger Garlic Paste
1 ½ tsp each of ground coriander, turmeric, red chilli powder
4oz canned tomatoes, juice drained
1 tbsp tomato puree
1 ½ tsp salt
Enough water to cover

To Finish
1 tsp Garam Masala
2 tbsp chopped coriander
1 tbsp finely chopped finely

Heat the oil in a pot and add the pounded spices and the bay leaf. Stir till the spices release their aromas and start to crackle. Be careful not to burn as they will be bitter if they do. Tip in the onions and cook will golden brown then add the garlic ginger paste and stir continuously. Add a little water if it starts to catch on the bottom of the pan. Add the powdered spices and stir quickly, add the tomatoes, the tomato paste, salt and stir to combine. Tip in the chicken and enough water to cover everything.
Cook on a slow heat stirring slowly occasionally.
As the tomatoes melt to form a sauce, add water if you need it to keep everything covered. Cook for about 20 – 25 minutes until the chicken is almost fully cooked.
Sprinkle in the Garam Masala and finish cooking the chicken. Just before serving sprinkle in the chopped coriander and ginger which add a delicious dimension of taste. Serve with some basmati rice or my delicious sweet potato rotis.

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