Sunday, 18 May 2014

Lamb Shank Mediterranean

These super tender individual lamb shanks I make in a Tagine and are delicious and very easy to make.  You can use one big leg of lamb on the bone if you like, just adjust your cooking time.  Suitable for 2 foodie lovers.
Lamb Shank Mediterranean
Generally it is hard to find green masala - so make you own in a processor:
50g green chilli
30g fresh ginger
30g peeled garlic
1/2 tsp turmeric
3 Tbsp veg oil to form a masala paste)

2  x 600g lamb shanks with bone
Salt & pepper
Olive oil
1 large onion, chopped
 1 cup beef stock
1 cup dry red wine
1 tin whole peeled tomatoes
Zest of 1 lemon finely grated
Bunch of rosemary
1 heaped tsp masala

Preheat oven to 180'C
Season shanks with salt and pepper
Heat oil in a Tagine or Dutch oven (heavy pot with tight fitting lid) and brown all sides
Add onions, stock, wine, tomatoes, zest, rosemary and masala and nestle between shanks
Add lid and pop into the oven for 2 hrs until tender (time depends on size of shanks)
Turn once or twice to ensure even cooking
When done remove from sauce and boil down to thicken.

Delish served with some creamy herb mash potato

Sunday, 11 May 2014

Mussel Pot

Who doesn't love a huge pot of steaming mussels? I personally prefer a heavier sauce as appose to a broth stock, so here is my decadent and not-so-healthy recipe.  Suitable for 2 foodie lovers ... here we go.

Mussel Pot
2kg fresh mussels, beards removed
1 tbsp flour
1 red onion, finely chopped
3 large clove garlic, chopped
3 celery stalks, chopped
1/2 tsp cumin
1/2 tsp paprika
2 tbsp flour
300ml chicken stock ( homemade if possible)
250ml lite cream
1tsp salt
1/2 tsp pepper
1/4 cup dry white wine

Add flour in a big mixing bowl and top up with water
Add mussels and soak for 20 min (this takes the grit out) then strain
Boil a pot of water on the stove, add mussels, cover and simmer until they have opened
Those that do not open, discard
Strain and set aside
In a second pot add olive oil, onion, garlic, celery, cumin, paprika and cook on medium until tender
Add flour and stir, then stock and cream, salt and pepper and stir until it thickens
Add wine off the heat
Remove half of the mussels out of their shells and add to sauce
Add balance of shelled mussels, and heat through, do not boil
Add chopped celery leaves for garnish and serve with some crispy baguette

Sunday, 4 May 2014

Clementine Tart

Here is a great summer tart, that is not too sweet but definitely hits the spot when you need to end a casual Al Fresco lunch. You can really use any fruit, apples, pears and plums work just as well.  Suitable for 4 -6 foodie lovers.  Here we go ...
Clementine Tart
300g clementines, skinned and separated
2 Tbsp custard powder
2 Tbsp sweet sherry/dessert wine
1 1/3 cups sugar divided
125g butter, room temp
1 1/4 cup flour
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking powder

Preheat oven to 180'c
Spray a pie dish with cooking spray
Place fruit, custard powder, sherry and 3/4 cup sugar in a bowl and mix
Sit fruit mix for 15 min
Place sugar, flour, cinnamon, salt and baking powder in a processor and whizz until small breadcrumbs have formed
Add Tbsp cold waft and whizz for another 30 seconds to form large moist crumbs
Set aside 3/4 cup of crumbs and add rest to pie dish
Lightly pat dough in the dish
Arrange fruit mix in a circular pattern
Sprinkle we remaining crumbs
Bake for 1 hour until fruit is bubbling and golden
Remove from oven and zest the rind of a clementine and sprinkle on top


Saturday, 3 May 2014

Mint, Cucumber & Apple Summer Salad

Summer salads don't get better than this.  Sweet, sour, crunchy and just plain refreshing ... especially with a BBQ.  Prepare all before guests arrive and then toss together just before serving - which only takes 5 minutes.  Suitable for 4 - 6 foodie lovers. Here we go ...
Mint, Cucumber & Apple Summer Salad
Picture: Not Quite Nigella -
1 big red apple, cored, diced
1 big green apple, cored, diced
8cm piece of cucumber, cubed
2 stalks celery, chopped
200g goat's cheese feta, cubed
60ml cream
60ml mint jelly/sauce
Salt & pepper to taste
50g pecan, rough chop
Mint for garnish

Cut apples, cucumber and feta into cubes
Chop celery stalks (no leaves)
Mix cream and mint jelly/sauce together
Combine apples, cucumber, celery and feta in a bowl
Pour cream and mint mix over and toss well
Season with salt & pepper, place in a serving bowl and sprinkle with nuts
Garnish with fresh mint