Recipes
BRAISED LAMB SHANKS
1 tablesp. paprika
1 teasp. each ground coriander, cumin, cinnamon and turmeric
Sea salt and cracked black pepper
2 tablesp. olive oil
1 large onion, roughly chopped
2½ cm piece peeled fresh root ginger, chopped
450ml chicken or lamb stock
2 x 400g cans chopped tomatoes
1 tablesp. clear honey
Squeeze of lemon juice
Server with a bowl of couscous
Preheat the oven to Gas Mark 3, 160°C, 325°F. Heat a large frying pan. Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl. Add the lamb shanks and using your hands rub in the spices. A a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks. Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.
Meanwhile, place the onion, garlic and ginger in a food processor on mini-blender and pulse until finely minced. Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.
Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks. Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined. Cover with the lid and cook for 2-2½ hours until the lamb shanks are slightly tender and the meat is ready to fall off the bone. Add a squeeze of lemon juice and season to taste.
Suggested Serving
Arrange the lamb shanks in wide-rimmed bowls with the couscous to serve.
MEAT BALLS
4 sun dried and tomato & basil sausages
1 onion, roughly chopped
1 red pepper, roughly chopped
350g mushrooms, chopped
tablesp. chilli flakes
1 clove garlic, finely chopped
1 inch grated ginger
400g cans chopped tomatoes
1 teasp. olive oil
Preheat the oven to Gas Mark 6, 200°C, 400°F. Heat olive oil in a large frying pan. Add onions, chilli, garlic and ginger and fry for 3 minutes add meat balls and sausages continue frying until meat balls have browned. Add mushrooms, peppers and tomatoes and continue cooking for two minutes.
Transfer to an oven proof dish and cook in the oven for 30 minutes.
Suggested Serving
Serve with boiled pasta.
BEEF CASSEROLE
1 dessert sp. cooking oil
1 onion, roughly chopped
1 oz cornflour
8 large mushrooms, chopped
3 carrots sliced
Salt & pepper
1 pt. beef stock
1 tblsp. tomato purée
Preheat the oven to Gas Mark 3, 170°C, 325°F. Cut the beef into thin strips. Heat oil in a large frying pan. Add onions, mushrooms, carrots and fry cook for 2-3 minutes and transfer to an casserole dish.
Add oil to the frying pan and fry the beef strips until brown. Add to the casserole dish.
Mix the cornflour with the remaining juice in the frying pan and cook for 2-3 minutes. Remove from heat and stir in stock. Bring to the boil add tomato purée, salt and pepper. Add to the casserole dish and cook for 1½ hours.
Tip
For steak and kidney casserole add 4oz. beef kidney
Suggested Serving
Serve with boiled potatoes.
