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Cooking, Recipe and Food Blog

Undercover: Foods You Wouldn’t Think Were Healthful

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When it comes to food, we think that we know which to eat and which to avoid. We have grown up knowing to eat vegetables and avoid fats, sweets and salt. For the most part, these rules are great ones to live by. However, it’s possible that you may be missing out on all the benefits now being discovered in food you wouldn’t think is healthful.

CHOCOLATE
Rejoice, ladies! Chocolate is actually very healthful. Studies show that a small bar of dark chocolate everyday can actually protect your heart. Firstly, it has been seen to reduce Low-Density Lipids (or bad cholesterol) by as much as 10%.

Know that incredible feeling after biting into a bar of chocolate? That’s seratonin at its finest. Seratonin is the same compound that the brain produces when one is in love. Thus, it also acts a an anti-depressant.

LAMB
A nice rack of lamb can actually be as healthful as a seafood dish. This is because, lamb has been found to contain high levels of omega-3 fats. These are usually thought of to be found in fish, nuts and seeds. Lamb contains, on average, around 40 milligrams of omega-3 per ounce.

Omega-3 oils help to clean up the arteries. They break-up fat and plaque that have built up during the course of our lifetime. This lowers blood pressure and relieves the heart of blockages. Omega-3 also facilitates the brain development of a baby while in their mother’s womb. That’s why pregnant women are always told to ingest omega-3.

CHILI PEPPERS
Another thing most people don’t associate with a healthy lifestyle is the chili pepper. The spice actually benefits the body because of its capsaicin content, the compound in peppers which makes it spicy. Studies have proven that it can be an effective treatment for relieving pain caused by arthritis, diabetic neuropathy and psoriasis. Red chili peppers have also been seen to reduce blood cholesterol, platelet aggregation and triglycerides.

If you’re trying to lose weight, an addition of pepper to your diet can help you shed unwanted fat. That’s because capsaicin can curb your appetite, boost metabolism and break down fat.

Larb Lamb

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Larb lamb is a lamb salad that is eaten as a lettuce wrap. The mix of herbs and lime makes the meat aromatic and delicious. Add some plain yogurt if desired.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

1 stalk lemongrass, trimmed and chopped finely

4 cloves garlic, crushed

2 small red chili, seeded and sliced

1/2 inch knob fresh ginger, chopped finely

750g lamb mince

1 medium sized cucumber, peeled, seeded and sliced thinly

1 small red onion, sliced thinly

1 cup bean sprouts

1/2 cup Thai basil leaves

1 cup fresh coriander leaves

8 large iceberg lettuce leaves

For the dressing:

1/2 cup fresh lime juice

2 tablespoons fish sauce

2 tablespoons oyster sauce or soy sauce

2 tablespoons peanut oil

2 teaspoons grated palm sugar

 

First prepare the dressing by combining the lime juice, fish sauce, oyster sauce, peanut oil, and palm sugar in a small bowl. Mix well and set aside.

Heat the oil in a wok or frying pan. Sauté the lemon grass, chili, garlic and ginger for 2 minutes or until fragrant. Add lamb and cook it for 6-8 minutes or until it is browned. Pour in 1/3of the sauce. Stir-fry until the liquid evaporates.

Put the meat to a medium sized bowl. Add the dressing, cucumber, onions, bean sprouts, basil and coriander leaves. Gently toss to combine. Serve with lettuce leaves.

 

Photo Courtesy Of:  David Jackmanson

French Onion Soup

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Here’s a savory recipe with an added taste of Lamb. Feel free to use other types of meat if desired. I also prefer more cheese and loads of garlic.

 

Serves 4

Ingredients:

6 large lamb leg chops

50g butter

3 large brown onions, halved, thinly sliced

5 garlic cloves, crushed

1L beef stock

3 sprigs fresh thyme

2 dried or fresh bay leaves

1 8 inch baguette, cut into 1 inch thick slices

4 slices Swiss cheese

Fresh thyme leaves for serving

 

Fill half of a large saucepan with water. Place the lamb in the pan and then put it over high heat. Bring it to a boil. Reduce the heat to low and then let it simmer for an hour or until the meat is tender.

Drain the lamb and discard the liquid. Finely shred it and transfer it to a plate. Let it cool.

Next, melt the butter in a large saucepan over medium heat. Sauté the garlic and butter for 10-12 minutes or until the onions are soft and caramelized. Season it with salt and pepper. Pour in the beef stock. Add the bay leaves and thyme. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for another 5 minutes. Let it cool.

After, transfer the soup into a food processor or blender. Discard the thyme and bay leaves. Process it for 2-3 minutes or until it is smooth. Pour the soup back into the pan and set the heat to medium. Add the shredded lamb and stir constantly until the soup is warm and heated through.

Grill the bread slices for 2-3 minutes on each side or until it is toasted and brown. Slice the cheese in half and divide it among the toasted bread. Grill it for another 2-3 minutes or until the cheese melts.

Ladle the soup into 4 bowls. Top the soup with 2 pieces of toast. Sprinkle with thyme before serving.

 

Photo Courtesy Of:  alanagkelly

Chili Lamb with Broccoli and Mint

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Chili lamb with broccoli and mint is a wonderful dish that bursts with flavor. The marriage of the chili and mint are definitely superb. For a more minty taste, feel free to add some mint jelly. Stir it into the rice wine and oyster sauce mixture and allow it to blend in. Adding some more vegetables like carrots or young corn can also make this recipe more interesting.

The challenge with stir-frying meat’s is the fact that the meats tenderness can change when it is no longer warm, due to this it must be served immediately. Another option is to broil it until it is soft. You can use the stock while cooking as well and do without the chicken stock.

 

Ingredients:

3 tablespoons Chinese rice wine

2 tablespoons oyster sauce

2 tablespoons sesame oil

500g lamb steaks, thinly sliced

2 fresh red chili, seeded and thinly sliced

4 garlic cloves, thinly sliced

500g broccoli, cut into florets

1/4 cup chicken stock

6 shallots, ends trimmed and cut into 1/2 an inch pieces

1/2 cup green peas

1/2 cup coarsely shredded fresh mint leaves

 

Place the rice wine and oyster sauce in a small bowl. Mix well and set aside.

Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Fry the lamb in batches for 2-3 minutes until they are browned. Reheat the skillet and add more oil as needed. Transfer the cooked lamb to a plate and keep warm.

Place the remaining oil in the skillet. Sauté the garlic and chili for 1-2 minutes until it becomes fragrant. Add the broccoli and green peas.  Pour in the chicken stock. Stir-fry it for another 2-3 minutes. Next, stir in the shallots. Allow it to cook for another 2 minutes until they soften.

Return the stir-fried lamb to the skillet with the vegetables. Pour in rice wine and oyster sauce mixture. Cook it for another 2-3 minutes until the liquid is reduced to half or you can let it evaporate fully. Remove from heat and add the mint leaves. Gently toss. Transfer the stir-fried lamb to a serving plate or on top of steamed rice. Serve immediately with salad or brussel sprouts.

 

Photo Courtesy Of:  shawnchin

Mongolian Lamb Stir-Fry

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Lamb stir-fry is a delicious Asian dish that must be eaten with rice, although I think it will go well with pita bread as well. Make sure not to overcook the meat, so that I will not be chewy. If you do not have bamboo shoots, you can replace it with bean sprouts. Moreover, oyster sauce can also be used instead of black bean sauce. Julienned carrots are also great additions to this recipe.

Cooking is all about creativity and pleasing the taste buds. We all have a different concept of what is delicious and what is not. For this reason, it is best to familiarize yourself with the different ingredients, sauces and tastes so that you can adjust them accordingly.

 

Ingredients:

2 tablespoons peanut oil

600g lamb, cut into strips

1/4 cup flour

4 cloves garlic, crushed

1cm piece fresh ginger, grated

1 medium brown onion, sliced thickly

1 medium red capsicum sliced thickly

230g bamboo shoots, rinsed, drained

1/4 cup Japanese soy sauce

1 tablespoon black bean sauce

1 tablespoon corn flour

2 tablespoons rice wine vinegar

6 green onions cut into 5cm lengths

 

Dredge the lamb strips in flour. After, heat half of the oil in a wok or skillet over medium heat. Fry the lamb in batches for 3-5 minutes until browned. Drain the excess oil using paper towels and then set aside.

Next, heat the remaining oil in the wok or skillet. Stir-fry the garlic, ginger and onions for 3-5 minutes until the onions are soft and translucent. Add the bamboo shoots and the capsicums. Cook them for another 5-8 minutes or until the vegetables are tender. Place the lamb back into the wok or skillet.

Combine the black bean sauce, soy sauce, vinegar and corn flour in a small bowl. Mix well. Pour the mixture over the lamb and the vegetables. Increase the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for another 5 minutes until the sauce thickens. Remove from heat and add the green onions. Transfer to a serving plate and serve with plain rice.

 

Photo Courtesy Of: Skype Nomad

 

Tapenade Crusted Lamb Racks with Tomato and Cucumber Salad

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I still cannot explain why food has been on my mind non-stop due to the rainy weather. So I have been eating to my heart’s content these days, slowly ticking away items from my food craving list. To reduce the guilt, I have been sharing it with my siblings who are enjoying the treats as well.

To get away from the fast food binge, I decided to take comfort food to the next level by choosing a lamb recipe that is unique but definitely delicious. For this dish I decided to use fig and olive tapenades, but if you are not fond of figs or you simply cannot find any, plain and simple tapenade will do.

As for the lamb, you can do away with the frying too, just spread the tapenade on the racks and bake ‘em straight away. Cook the racks the way you like them –well done or medium rare. The latter is how I like it.

 

Ingredients:

1 cup tapenade

1/4 cup dried rosemary leaves

1/3 cup olive oil

2 x 4 lamb racks, trimmed

250g cherry tomatoes, quartered for serving

1 cucumber, peeled, seeds removed and chopped

1 cup mint leaves

1 cup basil leaves

Juice of 1 lemon

150g feta cheese, drained

Salt and pepper to taste

 

Preheat the oven to 200°C and then lightly grease a baking dish with olive oil. Season the lamb racks with salt and pepper.

After, heat a tablespoon of oil in a large skillet or frying pan. Fry the lamb racks for 3-5 minutes per side or until they are light brown. Let them cool.

Combine the tapenade, rosemary and remaining olive oil in a small bowl and then mix well. Spoon some of the tapenade mixture on both sides of the lamb racks. Place the racks on the greased baking dish and then bake them for 20-25 minutes.

While waiting for the lamb racks, prepare the salad by putting the tomato, chopped cucumber, mint, basil, 1 tablespoon of olive oil and lemon juice in a medium sized bowl. Season it with salt and pepper. Toss well and top with crumbled feta cheese.

Slice the lamb racks and place them in individual plates. Serve immediately with the tomato and cucumber salad.

 

Photo Courtesy Of:  smith_cl9

Twice Fried Lamb with Thai Basil

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Twice fried lamb is a crunchy dish that has a unique and tasty Asian flavor. I love eating it wrapped in lettuce leaves, but it is perfect with rice as well. You may also squeeze some lemon juice over it to make it tastier.

 

Serves 4

Ingredients:

1/3 cup sweet chili sauce

1/4 cup oyster sauce

2 tablespoons light soy sauce

800g lamb strips

1/4 cup plain flour

Vegetable oil for deep frying

1 small brown onion, sliced thinly

2 cloves garlic sliced thinly

250g sugar snap peas trimmed

2 cups bean sprouts

1 cup loosely packed Thai basil leaves

Salt and pepper to taste

 

Place the soy sauce, chili sauce and oyster sauce in a medium sized bowl. Mix well. Add the lamb and marinate it for 30 minutes. After, drain the marinade and discard. Dredge the lamb in flour and make sure to shake off the excess.

Heat the oil in a wok or frying pan under medium heat. Deep fry the lamb in batches until they are golden brown. Drain the excess oil by placing the fried lamb on a plate lined by paper towels.

Let the used oil cool and strain it. Transfer it to a container. Heat 2 tablespoons of oil in a clean wok or frying pan. Fry the garlic and onions for 2-3 minutes until the onion becomes translucent. Add the peas and cook it for another 5 minutes, until tender.

Place the lamb in the wok and stir-fry it with the peas until heated through. Add the basil and the bean sprouts. Toss lightly and cook for another 2 minutes. Season it with salt and pepper. Serve with lettuce leaves or over warm rice.

 

Photo Courtesy Of: scaredy_kat

 

Lamb Chops with Honey and Orange Root Vegetables

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Lamb is such a popular and succulent Meat, especially during Spring. Juicy chops are great with a flavoursome gravy – especially a Mint Gravy, with these sweet roasted vegetables.

Lamb Chops

To Serve 4
1 Small Butternut Squash, peeled, deseeded and cut into small cubes
4 Medium Sweet Potatoes, peeled and cubed
2tbsp Sunflower Oil
2tbsp Clear Honey
Juice of 1 Small Orange
8 Small Lamb Chops
3tbsp Gravy Granules
2tsp Mint Sauce
Green Beans, to serve

1. Heat an oven to 220C. toss the Butternut Squash and Sweet Potatoes into the Oil until evenly coated. Spread out evenly in a roasting tin, and cook for fifteen minutes.
2. Gently stir the Orange Juice and Honey together, spread over the Vegetables and return to the oven for ten more minutes.
3. Grill the Lamb Chops for six to eight minutes on each side.
4. Add three hundred millilitres of boiling water to the Gravy Granules, before stirring in the Mint Sauce and some of the Juices from the Meat and from the Pan of Vegetables.
5. Serve the Chops fresh from the Grill, with the Vegetables, Green Beans and Mint Gravy.

Photo Courtesy of: gurdonark

Grilled Curried Lamb

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Lamb is one of my favorites because it is tasty. The curry and other spices especially the garam masala gives it more flavor. You can eat it with garlic naan bread or with basmati rice.

 

Ingredients:

1lb. lamb chops
7 oz. natural yoghurt
Juice from a medium sized lemon
1 tablespoon paprika
1/2 tablespoon garam masala
1 tablespoon curry powder
1/4 teaspoon cayenne
2 medium garlic cloves, minces
1 4cm piece of ginger, minced
1 tablespoon honey
salt and pepper
1 medium portion of mint

In a bowl, combine the yogurt, lemon juice, paprika, garam masala, curry powder, cayenne, garlic, ginger and honey. Mix well. Season it with salt and pepper.

Marinate the lamb in the yogurt mixture and refrigerate for 2 hours or up to overnight.

Grill the lamb for 10 minutes on each side or until it is cooked. Transfer to a plate and garnish with mint. Serve immediately with vegetables and rice.

 

Photo Courtesy Of: projectnada

 

Roast Sumac Lamb with Caramelised Onions, Garlic and Anchovies

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Sophistication oozes out of this dish almost as easily as it will be falling off the bone when you tuck into it. The tastes and textures in the Lamb are beautifully complemented by the colours, flavours and smells of the accompanying Vegetables.

Leg of Lamb

To Serve 4
1kg Onions, halved and thinly sliced
2tbsp Soft Brown Sugar
150ml Extra Virgin Olive Oil
150ml Dry White Wine
4 Garlic Cloves, peeled and crushed
1.2kg Carvery Leg of Lamb Joint
50g Can Anchovies
Small Bunch Flat Leaf Parsley
1/2tsp Ground Sumac (from Middle Eastern Stores and Supermarkets)
4 Sprigs Lemon Thyme
125g Romano Red Pepper, deseeded and thinly sliced
12 Black Olives
Salt and Black Pepper

1. Heat the Oven to 180C, and place the Sliced Onions into a large Roasting Tray, along with the Sugar, ninety millilitres of the Olive Oil, the White Wine and half of the Crushed Garlic. Mix well, and cook for around ten minutes
2. Take the String off of the Lamb, and place it on a chopping board, allowing it to rest and open out a little. Drain the Oil off from the Anchovies, and mix in with the remaining Olive Oil.
3. Finely chop half of the Anchovies, and mix with the Garlic. Finely Chop the Parsley, and mix with the Garlic and Anchovies. Season the Lamb, and then stuff with the Anchovy mixture. Re-tie the Lamb with Kitchen string.
4. Stir the Onions, and create a space for the Lamb. Rub the Lamb Joint with the remaining Olive Oil and Sumac, then season well. Roast for twenty minutes uncovered, before stirring the Onions again. Add the Thyme, and sliced Pepper. Push the Vegetables to one side, and cover them with the Tin Foil, then roast for forty minutes.
5. Remove the Foil, stir the Vegetables well, and roast uncovered for a further twenty minutes. Slice the remaining Anchovy fillets lengthways, then add them and the Olives, and put back in the Oven for ten more minutes.

Serve fresh from the Oven, along with Seasonal Vegetables.

Photo Courtesy of: laura padgett

Spiced Vegetable and Lamb Tagine

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This dish is so simple, beautifully flavoured and filling it would be hard to improve upon it. Using a double boiler (if you have one available) will mean that the flavours from the stew will be imparted into the Cous Cous, creating a much deeper aromatic flavour in the dish.

Spiced Vegetable and Lamb Tagine

To Serve 4
225g Cous Cous
4tbsp Olive Oil
450g Lean Lamb
2 Garlic Cloves, peeled and crushed
½ tsp Chilli Flakes
1 Onion, peeled and chopped
2tsp Ground Coriander
2tsp Paprika
1tsp Ground Cumin
1tsp Ground Turmeric
1tsp Ground Cinnamon
2 Medium Potatoes, peeled and cubed
2 Large Carrots, peeled and sliced
225g Celeriac, peeled and cubed
400g Can Chick Peas
300ml Tomato Juice
2tbsp Tomato Puree
1tbsp Chilli Sauce
125g Sultanas
Salt and Pepper
3tbsp Chopped Fresh Coriander

1. Place the Cous Cous into a sieve, then wash under cold running water to moisten all of the grains. Turn out onto a baking sheet, spread out to cover entirely, then leave until needed.
2. Cube the Lean Lamb, and seal in a large saucepan with hot fat until well browned. Add the Garlic, Chilli Flakes, Onion, Coriander, Paprika, Cumin, Turmeric and Cinnamon, then cook over a medium heat for ten minutes.
3. Add the Potatoes, Carrots and Celeriac to the pan, then fry gently for another five minutes. Stir in the Chick Peas, along with their liquid, then add the Tomato Juice, Puree and Chilli Sauce. Bring the pan to the boil, then cover and reduce the heat slightly, simmering the pan for twenty minutes.
4. Stir in the Sultanas and cook, then simmer for a further ten minutes.
5. Cook the Cous Cous as per packet instructions, before seasoning to taste. Stir in the Coriander, and serve with the Cous Cous.

Photo Courtesy of: The Marmot

Roasted Lamb

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In choosing lamb, it is important to get the right cut. I prefer using a lamb rack or lamb chops. I am not fond of the leg because it takes a while to cook it.

If you do not have a covered baking pan, you can use foil instead. Do not cook it uncovered, otherwise it will dry up. You can also add other vegetables while roasting for moisture.

Ingredients:

1 Rack of lamb or 1 kilo lamb chops

18 small potatoes

1 onion, chopped finely

Juice of half a lemon

1 cup of dry white wine

1/2 cup of water

1/2 cup of vegetable oil

3 tablespoons of butter, melted

1 tablespoon of garlic salt

1 tablespoon dried rosemary

Pepper to taste

Preheat the oven at 325F.

Remove the lamb chops from rack and French cut. Place it in a baking pan (with a lid) and season it with garlic salt and pepper. Set aside.

Combine the melted butter and the lemon juice in a bowl and brush it over the lamb. Pour in the remaining butter mixture, water, white wine, rosemary and onions. Bake it, covered for about 1 hour. Remove the cover and add the potatoes. Increase heat to 375F. Bake it for another hour and baste every 10-15 minutes.

Transfer to a platter and drizzle with pan drippings. Serve warm with vegetables or salad.

Photo Courtesy Of: naotakem

Lamb and Lentil Bake

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Crisp, light Filo pastry with juicy Lamb and soft Lentils is a beautiful dish.

Filo Pastry

Be careful with handling the pastry – it’s really easy to rip or tear, so cover it with clingfilm or a tea towel to keep it damp, to avoid it drying out and becoming fragile.

To Serve 4
2tbsp Vegetable Oil
125g Onion, peeled and Finely Chopped
2.5cm Root Ginger, peeled and finely chopped
1 Garlic Clove, peeled and Crushed
1/2tsp Chilli Seasoning
1/2tsp Paprika
1/2tsp Dried Marjoram
225g Minced Lamb
175g Red Lentils
2tbsp Tomato Puree
2tbsp Lemon Juice
50g Raisins
600ml Chicken Stock
Salt and Pepper
50g Butter
About 125g Filo Pastry
Poppy Seeds

1. Heat the Oil up In a large saucepan, and cook the Onions for about five minutes. Add the Ginger, Garlic, Chilli, Paprika and Marjoram, and cook for another minute, stirring constantly.
2. Add the Minced Lamb to the pan, and cook until it changes colour, and has no large lumps left, before mixing in the Lentils, Tomato Puree, Lemon Juice, Raisins and the Chicken Stock. Cover and cook for around twenty to twenty five minutes, or until the Lentils and Mince are tender and soft, and most of the liquid has been absorbed. Remove the cover, and heat the pan to boil off any excess liquid, stirring occasionally, and season to taste. Place the mixture into a bowl, and allow to cool completely.
3. Melt the butter, and grease a loose-based flan tin. Line with sheets of the Filo Pastry, brushing with the melted butter between each layer, and overlapping them in a random pattern. There shouldn’t be any spaces in the Pastry, and any excess should be hanging over the edge of the tin.
4. Spoon the cold Mince and Lentil mixture into the case, and wrap the excess Pastry over the top to cover the mixture in the middle. Brush with butter, and garnish with any trimmings of the Pastry, before brushing with any butter left over. Sprinkle the Poppy Seeds over the top, then cook at 190C for around fifty to fifty five minutes, covering with foil after the first thirty to thirty five minutes.

Allow to stand and cool for ten minutes before serving.

Photo Courtesy of: Mart_Moppel

Lamb Steaks in Herby Tomato Sauce

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This dish is very simple and ready in a little over an hour. Using fresh Herbs as opposed to dried ones gives better flavours, and means that the flavours are a bit more intense and the brighter colours meaning that this dish is a treat for the eyes, nose and mouth!!!

Lamb Steaks

To Serve 4
12 Sprigs of Fresh Mixed Herbs, such as Oregano, Parsley, Rosemary
3 Garlic Cloves, Peeled
2tbsp Olive Oil
4 Lamb Steaks, each weighing around 175g
225g Onion, Peeled and finely Chopped
400g Can of Chopped Tomatoes
30ml White Wine
1 1/2tsp Sugar
Salt and Pepper
Grated Rind of 1 Lime and 1 Lemon

1. Remove the Herbs from the stalks, and place into a food processor with two of the Garlic Cloves, and blend until roughly chopped.
2. Heat the Oil in a flameproof Casserole dish, that has a tight-fitting lid. Brown the Lamb Steaks off, and remove from the pan, and place to one side, before adding the Onions and sauté them until they begin to brown, before adding the Tomaotes, White Wine and Sugar.
3. Simmer the mixture for three or four minutes, until it begins to reduce down, then stir in the Herb mixture, and season to taste.
4. Place the Lamb Steaks back in the pan, and bring the mixture to the boil. Cover with the lid, and bake for about forty minutes at 170C – the Lamb should be tender when cooked
5. When the Lamb is finished cooking, crush the final Garlic Clove, and mix with the Grated Rind of the Lemon and Lime, sprinkle over the steaks, and cook for ten more minutes.

Photo Courtesy of: VirtualErn

Lamb and Vegetable Pilau

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This is one of my all-time favourite meals. I’ve forgotten the amount of times that I’ve gone to my parents house, and just smelt this being cooked in the kitchen, can just feel the Saliva build up.

Pilau

Soft, flavoursome meat, with crunchy Cauliflower and tender rice, this dish is one of the first things I learnt to cook – and I still can’t get it to taste like my Moms!

To serve 4-6
2tbsp Oil
1 Large Leek, trimmed and Sliced
½ Red Pepper, deseeded and chopped
1/2tsp Ground Cardamom
6oz Cooked Lamb Cubes
1tsp Paprika
½ tsp Ground Cinnamon
4oz dry Rice
3/4pint Vegetable Stock or Water
½ a Cauliflower, cut into Small Florets

1.       Heat the oil in a large pan, and cook the Leek and Red Pepper for two minutes until they are soft, but not brown.

2.       Add the Cardamom, Paprika, Cinnamon and Rice, then gradually blend in the stock (or water)

3.       Bring the mixture to the boil, before adding the Lamb and Cauliflower, and season with Salt and Pepper to taste.

4.       Simmer for at least ten minutes, stirring frequently until the rice is cooked, and most of the liquid is absorbed, and serve straight away.

This dish is quite filling, the quantities that are listed provide enough to feed a family of four quite easily, but there is enough to feed six if required – just add a small amount more Rice and Lamb to the mixture (i.e., two to three tablespoons more Rice, and four or five more cubes of Lamb per person extra)

Photo Courtesy of: WordRidden

Lamb Shanks with Cannellini Beans

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Soft, melt in your mouth Lamb, with a mouth-watering array of flavours and textures. Sure fire comfort food, this dish is great either on its own, or with creamy mashed potatoes.
Lamb Shank

To Serve 4
250g Cannellini Beans (soaked overnight in water)
2tbsp Sunflower Oil
1 Large Onion, thinly sliced
4 Carrots, chopped
2 Celery Sticks, thinly sliced
1 Clove of Garlic, chopped
4 Large Lamb Shanks
400g Canned Chopped Tomatoes
300ml Red Wine
Finely grated zest and juice of 1 Orange
2 Bay Leaves
3 Rosemary Sprigs
225ml Water
Salt and Pepper

1.       Heat the oven to 160 C. Drain the soaked Beans and rinse under cold running water, before putting into a large pan of cold water and bring to the boil, then boil rapidly for ten minutes, whilst removing anything floating on the surface. Drain and set aside

2.       Heat oil in a large, flameproof casserole dish, and add the Onion and cook for five minutes, or until they’ve softened. Add the Carrots and Celery, cook for a further five minutes (or until the Onion begins to brown). At this point, spread the vegetables to the sides of the pan.

3.       Add the Lamb Shanks to the pan, and brown off all over. Add the Beans, Wine, Tomatoes and Orange Zest and Juice, and stir. Add in the Rosemary and Bay Leaves. Pour the water in, so that the liquid comes around halfway up the Shanks. Season with Pepper (don’t use the salt yet – it will stop the beans from softening)

4.       Bring to the boil on a hob, then cover and cook in the oven for around an hour. Turn the Shanks over and then cook for another ninety minutes, until the Lamb and Beans are tender. Remove the Bay Leaves, taste, and season.

Serve either on its own, or for a bigger meal, serve with Mashed Potatoes.

Mild Meat Curry

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Mild Chicken Curry

This mild dish is a very simple and easy to cook meal, which is a very popular dish due to the mix of flavours, textures and colours.

If you’re after a vegetarian alternative, have a look here

To serve 4

1 Onion

2 Garlic Cloves

2tsp Fresh Ginger

15g Butter

1stp Ground Turmeric

1 ½tsp Garam Masala

Small Pinch of Chilli Powder

2 ripe tomatoes

100ml coconut Milk or Natural Yoghurt

200g Poultry, Fish or Vegetables (or a mixture)

Juice of 1 Lemon

2tbsp Chopped Coriander

1.        Chop the Onion, crush the Garlic and grate the Ginger, before cooking in the butter, until they begin to change colour

2.       Add the spices, and cook gently for two more minutes. At this point, if you’d like the curry hotter, add more Garam Masala, Chilli Powder and Garlic. The trick is to start off mild, and taste all the time. It’s easier to make it hotter, but not as easy to make it cooler!

3.       Add the Tomatoes, and then start to simmer for ten to twelve minutes, until the sauce begins to thicken, but make sure it doesn’t boil.

4.       Cook the meat off, making sure you keep lots of the juices ready for the main curry.

5.       Add the meat or fish to the pan, and simmer gently until heated through. Add the lemon Juice, and stir well. At this stage, check the tastes. As mentioned earlier, add more spices to get the taste right for you.

6.       Serve with freshly cooked Rice and warmed Naan bread, and topped with the Coriander.

Photo Courtesy of: RovingI

Roast Vegetable and Shredded Meat Salad

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Making an easy, proper meal doesn’t get any simpler or less-time consuming than this. No matter what meat you’ve had, this dish works superbly well – the same goes with vegetables. Try to use some which will provide a variety textures and tastes.

To make more, simply increase the amount of ingredients you use. You can easily roast one or two kilograms at once, and store for use whenever you want a quick and easy meal. Try using different meats and vegetables to keep this meal fresh, and also very cheap – Seasonal Vegetables work excellently well.

To serve 1

250g Peeled and Cubed Vegetables (Leeks, Pumpkin, Carrots, Parsnips, Courgettes, Beetroot or Sweet Potato are all great)

6tbsp Olive Oil

1 Handful Shredded Meat or Fish

Parsley

Basil

1 tbsp Balsamic Vinegar

Salt

Pepper

1tsp Dijon Mustard (or Horseradish)

1.       Heat the oven to 200 C or Gas Mark 6.

2.       Put the Cubed Vegetables into a roasting tray, and toss in two tablespoons of Oil, and roast until tender and golden.

3.       Remove from the oven, and mix with Salad leaves. Top with the Shredded Meat or Fish, and add some chopped Parsley and shredded Basil.

4.       To make a dressing, add the remaining Oil, Vinegar, Salt, Pepper and Mustard (or Horseradish), and mix well. Pour over the top of the salad, and toss to ensure it’s well mixed.

Photo Courtesy of FotoosVanRobin

Lamb Pittas, with a Chilli Yoghurt dip

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A great dish for Lunch or Dinner. Try to use the larger, fluffier Pittas that are available in some Delicatessens rather than the flatter ones in a Supermarket. The thinner the patties, the faster and crisper they will be. Try adding freshly chopped Mint into the Lamb Mince, or other herbs to mix up the flavourings and give you more variations. You can make entire batches of different flavours, and let people pick and choose what they want for BBQ’s and parties.

To serve 4
500gLamb Mince
2 tbsp Olive Oil
1 tbsp Vinegar
1 tsp Mustard
100g Natural Yoghurt
1 tsp Chilli Powder

1. Divide the Lamb Mince into 8 evenly sized, thin patties, and place in the fridge to chill for at least 10 minutes
2. Mix 1 tbsp Olive Oil, 1 tbsp Vinegar, 1 tsp Mustard, 1 tsp Chilli Powder and 100g Natural Yoghurt together and chilli in the fridge
3. Heat 1 tbsp Olive Oil in a pan and fry until piping hot, and cooked all the way through.
4. Toast or grill 4 white Pitta breads, and halve them. Spoon and spread some of the chilli yoghurt inside, and put two of the patties in each one.

Photo courtesy of Roland

Easter Eats: Roast Lamb

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Roast Lamb

It’s Easter Sunday in a few days, and while I toyed with the idea of serving a rabbit stew with my tongue planted firmly in cheek, I decided to go traditional and roast a rib of lamb.

A lamb rib is where those delicious chops usually come from. They certainly don’t come cheap, but for a day of celebration and thanksgiving like Easter, it’s worth it. Especially if you’ve given up meat for Lent.

My favorite recipe comes from the always adorable Jamie Oliver. Because we try to be low-carb around here, we usually omit the crushed potatoes- but they are delicious, so I’m reprinting the original recipe here:

Roast Rack of Lamb with Crushed Potatoes

Ingredients
10 Anya potatoes
1 handful of cherry tomatoes
6-bone rack of lamb
olive oil
1 handful of Kalamata olives, stoned
1 small handful of garlic cloves
sea salt and freshly ground black pepper
a few sprigs of rosemary
2 lugs of olive oil

Preheat the oven to 190°C/375°F/gas 5.

Boil the potatoes until tender and squeeze the pips from the tomatoes.

Stick a large frying pan on a high heat, add a lug of olive oil and sear the lamb until golden. Remove and put to one side while you crush the drained potatoes in the frying pan – use the bottom of a jar or a masher – then fry for a couple of minutes over a low to medium heat.

Stir the tomatoes and olives into the potatoes with some seasoning and rosemary sprigs, drizzle with a little olive oil and place in a roasting tin. Place the lamb on top of the potatoes and cook according to pack instructions. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle (add 5 to 10 minutes if you like your meat well done)

When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes and a little salsa verde or an extra drizzle of olive oil.