oliveoilandlemon

recipes for healthy living

Tag: paleo

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

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.

Spiced Halibut

This is such a simple way to serve fish and any firm white fish will work equally well. Baking and basting the fish in melted butter adds a delicious richness to it and the heat from the Harissa is a perfect balance. A simple supper dish which could be on the table in less than 30 minutes.

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Spiced Halibut
Serves 2
2 oz unsalted butter
2 tbsp harissa
juice of half a lemon
1 large halibut fillet, trimmed and boned and cut into 2 pieces

Oven at 180C

Melt the butter in small pan, stir in the harissa and lemon juice.
Season the fish and place into an oven proof baking dish
Pour over the butter mix and place in the oven for about 20 mins depending on the thickness of your fish, basting it at intervals
Serve the fish topped with the butter juices and some green beans.
Delicious!

Halloumi Salad with Raspberry Vinaigrette

I love the flavour from the saltiness of this cheese and the great thing about it is that it has a very high heat tolerance so it works really well fried or baked. This makes a delicious lunch for these early days of autumn when there are still a few summer days hanging round. Chargrilled broccoli works well here in this salad but equally some courgette or aubergine would be great.

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Grilled Halloumi Salad
Serves 2
2 oz mixed nuts – I used pine nuts, walnuts pecans and hazlenuts would be great.
4 big handfuls prepared mixed salad mix
Small head of broccoli blanched and cooled
4oz Halloumi cut into about 1″ slices

Raspberry vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegar
pinch salt
Mix these ingredients together until emulsified and dress the salad with the vinaigrette.

Toast the nuts in a non-stick pan over a low heat, stirring frequently, for about 1 minute until golden – beware they burn really easily.
Heat griddle pan over medium heat for about 5 minutes
Oil the Halloumi and broccoli and place onto the griddle until the halloumi is getting browned on all sides and vegetables are getting nicely charred.
In the meantime, place salad leaves and pine nuts onto salad plate
Once Halloumi is browned evenly on all sides, add to salad.
Drizzle with Raspberry Vinaigrette and enjoy!

Raspberry Vinaigrette

Salmon in Coconut& Turmeric Sauce

 

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I’m a fan of a slow cooked dinner, seasoning, brining and into the oven for most of the day but the lack of practicality for an evening meal is not lost on me so I tend to try and have my recipes done and dusted in under 30 minutes…..

This one is even quicker and takes about 15 minutes to prepare and being able to get everything in the one pan has to be a real bonus for a mid week meal. This sauce is deliciously creamy, with some heat and flavour from Ginger, Turmeric and Garam masala. Lots of health giving properties and overall this is a such a tasty meal as well as so good for you. If you like heat in your sauce then add in some chili powder to give in some extra bang for your buck.

Salmon in Coconut Turmeric Sauce
Serves 4
4 Salmon Darnes (Hake could be great in this too).
2 tbsp rapeseed coconut or olive oil
1 medium red onion finely diced
1 tbsp fresh ginger peeled and grated
2 cloves of garlic peeled chopped and mashed
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1/2 can of chopped tomatoes (about 200gr)
4 tbsp coconut cream from the top of a can
4 fl oz water

Heat the oil and add the onion and sweat for about 2 minutes until it softens.
Add the garlic and ginger and cook for another 3 minutes.
Stir in the spices and salt then cook for a minute or 2 – add a splash of water if it seems too dry.
Add the tomatoes, water and coconut milk and stir to combine. Bring to the boil, reduce to a simmer and add the salmon darnes
Cook in the sauce over a medium heat – splash the sauce over the fish occasionally.
Stir through some chopped coriander and serve with some wholegrain rice.
Enjoy!

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