Category Meat

Lamb, Mint and Pea Salad

August 28, 2013 Comments Off read Meat, Vegetables and Salads

Leftover lamb never tasted better. Freshly cut herbs from the garden, a cucumber from the greenhouse and some leftover local lamb. A sunny evening called for a fresh cleansing salad to start the week on a healthy note. Although washed down with a large glass of Cab Sauv it probably had the opposite effect!

Not sure the picture does this dish justice but it is extremely tasty, particularly also crumbled with feta or goats cheese as well as or instead of the lamb for the veges.

Serves 3 as a main, 4 as a lunch or starter

Salad

2 little gems
1 romaine lettuce, shredded
1 small cucumber, chopped on diagonal
1 avocado, chopped
1 lemon, juice
Handful pine nuts, toasted
Bunch mint, leaves picked and chopped
Bunch of chives, chopped
Leftover lamb, sliced- mine was rare roast butterflied leg but anything works well, shredded etc
250g frozen peas, blanched

Oregano and Lemon Yoghurt

6 heaped tbsp thick yoghurt
1 small garlic clove, minced
Bunch oregano, leaves picked
½ lemon juice and zest
1 tsp extra virgin olive oil
Salt and pepper

Sun dried Tomato Bread

250g self raising flour
4 sun-dried tomatoes in oil
Bunch basil
Salt and pepper
Warm water

Make the bread first. Blitz the sun dried tomatoes and basil in a processor until fine. Add the flour and some generous seasoning and blend. Pour in enough warm water until the dough comes together in a smooth ball. Turn out onto a floured surface and knead for a few minutes before leaving covered to rest.
Mix the yoghurt ingredients and chill.
Keep the stalks on the little gems to hold them together. Half each and cut each half into 3 keeping them together at the base.
Mix with the blanched peas, shredded romaine, cucumber and chopped herbs on a large platter.
Griddle the avocado on a hot oiled griddle pan until warm and charred. Season well and add to the salad. Squeeze over the juice from the lemon, a good splash of extra virgin olive oil and some seasoning and toss gently to combine.
Sprinkle over the toasted pine nuts and finally the lamb.

7. Heat a large frying pan. Roll the bread out to the thickness of a pound coin and big enough to fit the pan. Fry in the pan for about 5 minutes each side until toasty and beginning to char and crisp. Turn out onto a board and rip up and serve warm with the salad, dunked in the yoghurt or with some salted butter.

Quadruple Tapas

August 22, 2013 Comments Off read Meat, Poultry, Vegetables and Salads

I know the concept behind tapas is to eat each dish as it is ready- picking at little morsels of delicious oily, salty and punchy delights to give all your taste buds a go on the flavour dodgems. A long evening should be spent savouring tapas with no where to be and sipping delicious wine in the summer sun. However, I decided to make a selection for dinner and couldn’t find the relaxing side of constantly running back and forth to the kitchen to fry a croquetas or bake some fresh bread or turn off one of 100 timers. So I made a selection all to be eaten and enjoyed together with some delicious wine. I won’t lie, my way took a strong organisation and a large accommodating hob but I managed it. In addition, I have a new found respect for tapas bars….the amount of work that goes into the prep to bring together all the aspects and flavours of just one small dish is huge,-all requiring those little details to make them perfect. I won’t be opening a tapas bar in the near future but what can be gained from this experiment is that 1) I LOVE tapas but will leave it to the experts and 2) I won’t be so horrified at the staggering prices of a few small tapas dish from now on as I venture out to dine thinking that ‘tapas is just a cheap meal right?’.

Croquetas (Makes about 9 large croquetas)

I first saw a recipe for these in a Jamie Oliver book which this recipe is based on but they are a common little tapas dish and various flavours and recipe derivatives can be found elsewhere. They are essentially a cheesy flavoured bechamel sauce that is cooled and set and rolled in breadcrumbs and fried so that the inside in a hot molten cheesy mixture hugged lovingly in a crispy coat. You can actually use anything to add flavour to the sauce such as different cheeses, smoked fish, anchovies, different herbs or spices. Go wild!

50g butter
2 tbsp extra virgin olive oil
75g plain flour ( and extra for coating)
300ml milk
¼ tsp ground nutmeg
50g hard cheese- Cheddar/Manchego, grated finely
3 slices of cooked smoked bacon/parma ham, chopped finely
Handful of chives, chopped
1 egg, beaten
100g breadcrumbs

Melt the butter and the oil in a pan over a low heat until liquid. Spoon by spoon, incorporate the flour and stir in until you have a thick paste.
Add the milk, splash by splash stirring in vigourously until smooth and lump free. Once all the milk is added, keep on the heat and keep mixing to prevent lumps but to really thicken the sauce.
Once thick, remove from the heat and stir in the nutmeg, lots of seasoning, the bacon, cheese and finally the chives.
Place into a chilled bowl and pop int he fridge until set. (NOTE: Mine was a little loose for moulding into croquetas so I popped it in the freezer about 30 mins before using to make it easier to handle)
Get 3 plates and add the beaten egg, flour and breadcrumbs to each.
Use a spoon to scoop and roll croquetas of your cooled mixture. Coat in first the flour, then the egg and finally the breadcrumbs. Continue you have done all and then cover and chill.
Heat some oil in a pan, or use a deep fryer. When hot enough, fry the croquetas until golden and crisp on the outside. Make sure it is not too hot or the outside will colour before the inside is warm.
Drain on kitchen paper and scatter with flaky salt and serve immediately.

Morcilla Broad Beans

This recipe is open to quantities so as long as there is a nice balance it will taste great. Don’t skimp on the morcilla however as it adds bags of flavour and depth and feel free to use black pudding which works just as well.

Morcilla, sliced
Broad beans, boiled and podded
Peas
1 small red onion, finely diced

Heat a little oil in a frying pan and gently fry the red onion until soft
Add the morcilla/black pudding slices and fry until cooked on each side.
Tip in the broad beans and peas and stir to combine, breaking up the morcilla as you stir to distribute evenly. Season and then serve.

Crisp Cod and Smoky Aioli

2 cod fillets or any other firm fish
Plateful of polenta (seasoned with salt and pepper)
1 egg, beaten
Flour for coating
2 egg yolks
1 garlic clove, grated finely
2 tbsp lemon juice
½ lemon, zest
1tsp sweet smoked paprika
About 250ml sunflower oil
Flat leaf parsley for garnish

Begin with the polenta coated cod which benefits from some time resting once coated. Skin the fish fillets and cut the fillets into chunky strips cutting with the ‘grain’/flakes.
Get 3 plates and place the beaten egg, flour and seasoned polenta onto each.
Coat the fish fillets in the flour, egg and then a good coating of polenta and then place the fillets on a polenta coated plate while you do the rest. Cover and place in the fridge for a few hours once done to allow the polenta to swell a bit and form a good crust.
For the aioli, place the egg yolks, lemon and garlic in the bowl of a food processor and turn it on to blend together. With the motor running slowly and constantly add the oil in a thin stream to allow the yolks and oil to emulsify.
As it starts to thicken, add the paprika and some good seasoning and have a taste. Continue to add as much oil as you like to obtain a thin/thicker texture.
When ready to serve, fry the fillets in a little hot oil with a knob of butter for a few minutes on each side until cooked with a golden crust. Serve immediately garnished with parsley and dipped indulgently into the aioli.

Chorizo

This is now my new favourite way to enjoy chorizo, partly due to this sweet tangy glaze that coats it here. The sauce is wonderful when used a dipping sauce for the olive pittas or some qwilling bread to mop up the juices like an edible sponge.

150g chorizo- raw or cooked
1 ½ tbsp sherry vinegar
1 tsp runny honey
Large sprig of rosemary
3 large garlic cloves

Cut the chorizo into chunky horizontal slices and fry in a hot pan (you can add a tiny drop of oil to get it going is needed).
Peel and crush the garlic cloves coarsely with the back of a knife. If using cooking (raw) chorizo, make sure it is nearly cooked but if using cured chorizo, as it starts to colour and crisp add the garlic to the pan in the oily juices and fry for a few minutes.
Add the picked rosemary leaves and fry for a few more minutes.
Remove from the heat and add the sherry vinegar and the honey and stir to coat the chorizo.
Return to the heat and very gently simmer the sauce until a little more syrupy and thick but not too reduced. Remove from the heat, cover and keep warm while you do the rest of your dishes as this one will keep.
Serve with the olive pittas or some fluffy bread dipped into the beautiful oily juices

Olive Pitta

See here for pittas recipe– Don’t add the nigella seeds but instead, add a good pinch of sweet smoked paprika.
Once the dough has risen, add in a small handful of both chopped black olives and sun dried tomatoes.

Moroccan Lamb

July 3, 2013 Comments Off read Meat

This is a knock out way to cook a leg of lamb. If you buy a good quality piece from a good butchers it will so tender and cut like butter every time. Served with some beautiful jeweled cous cous scattered with pomegranate seeds and toasted almonds, a fresh green avocado salad dressed with lemon and olive oil and some oiled and grilled pitta breads dusted in spicy sumac, it really is a fantastic exchange for a Sunday roast in the summer when the weather lets you down. However, preferably if the sun is out, this lamb is amazing on the BBQ where it gets that priceless charred outside!

Moroccan Lamb (Serves 8)

(2kg) Leg of lamb, boned and butterflied
2 lemons, juice
2 cloves garlic, crushed
Bunch of coriander, chopped
1 red chilli, chopped
4 tbsp olive oil
2-3 tbsp Ras El Hanout

Mix the marinade ingredients together in a large bowl adding Ras El Hanout to taste (the strength will depend on the brand you buy so add as much as you like). Massage the marinade into the butterflied lamb and then place into a large dish in the fridge overnight to tenderise.
When ready to cook, preheat the oven to 180°C . Place the lamb in a baking tray or grill rack over a tray and cook for 45 minutes (medium) or 1 hour (well done). Leave to rest for at LEAST 20 minutes wrapped tightly in foil so that you can collect all the lovely juices and use them for pouring over the carved meat.
Once rested, carve into thick slices and serve with the juices. I also made a minted oil as a nice dressing by blitzing a bunch of mint leaves with some olive oil and seasoning in a processor.

Jeweled Bulgar Wheat Salad (Serves 4)

120g bulgar wheat
1 litre light vegetable stock
1 pomegranate, seeds removed
50g pistachios/flaked almonds
Bunch spring onions, chopped
1 cucumber, diced
Small handful of chopped dried apricots
Large handful each of coriander, flat-leaf parsley, mint (and/or any other herbs you like)
1 lime, zest and juice
1 large or 2 small onions
1 tsp ground cumin/ras el hanout
1 tbsp olive oil

Simmer the bulgar wheat in the stock for about 10 minutes or so to loose its crunch. Drain and set aside to cool.
In a dry frying pan or warm oven, toast the pistachios or flaked almonds for a few minutes. If using pistachios, chop roughly keeping fairly coarse.
Cut the onion into half moons and fry in a little oil over a medium heat until softened and golden brown coloured and beginning to crisp. Season with salt, stir in the ground cumin/ras el hanout and remove from the heat. Stir into the wheat along with the lime zest and juice and season.
Add the diced cucumber, spring onions and chopped apricots to the cooled bulgar wheat along with the chopped herbs (make sure the herbs are added when wheat has cooled to prevent them turning black). Add the nuts and pomegranate seeds but save a handful to scatter over the top for garnish.

This recipe could also be done with couscous and using any herbs, nuts or dried fruits etc that complement your other dishes! Serve with some grilled pitta breads if you like (recipe here)

Pulled Barbeque Pork with Spicy Slaw and Flatbread

March 26, 2013 Comments Off read Meat

I never thought clearing out my university fridge and freezer before the end of term could be so delicious. With the ever amazing help of Jamie Oliver’s barbeque sauce (see here), this slow cooked pulled pork shoulder was a greasily delicious end to a tiring term and brought a stomachful of summer hope to a cold March that has well and truly outstayed its welcome. A crunchy homemade coleslaw is a great and simple side without the sickly addition of buckets of mayo you often find your ‘healthy’ cabbage swimming in in the supermarket. Wrapped protectively in a snug wholemeal flatbread…….if only my dissertation had been on food….

500g pork shoulder
1 quantity of marinade (recipe here)
2 carrots
1 parsnip
3 small raw beetroot
500g yoghurt
1 lime
5 spring onions, finely chopped
1 heaped tsp of the following mix of ground spices (toast 1tsp of each fennel, cumin, coriander and fenugreek seed with 1 cinnamon stick, 3 cardamon pods and 1 star anise in a dry frying pan until hot, fragrant and beginning to pop, remove and grind in a pestle and mortar until fine).
Bunch mint, chopped
Bunch coriander, chopped
Punnet of cress
250g wholemeal flour
1 tbsp extra virgin olive oil
1 tsp cumin seeds

Begin with the pork. Cover the pork in the marinade in a large heavy based casserole dish and leave in the fridge overnight to infuse the flavours. The next day, preheat the oven to 170.
Place a lid on the dish and slowly cook for 3 hours, basting in the sauce about 3 times.
Meanwhile, make the coleslaw. This is easiest shredded in a food processor with the appropriate blade attachment or you can grate by hand.Grate the carrot, parsnip and beetroot into a large dish
Add the chopped herbs.
Combine the zest of the lime and the juice to the yoghurt with some seasoning and a tbsp of mayonnaise and the spice mix to make the dressing.
Only before serving, dress the coleslaw in the dressing and scatter over the cress.
For the flatbreads, mix the flour, cumin seeds, oil and 150ml warm water in a bowl and mix to form a ball of dough. Divide into about 6 pieces and roll thinly into discs. Before serving, fry each for a few minutes each side in a really hot dry frying pan until beginning to char and puff up. Keep warm wrapped in a teatowel while you fry them all and finish the pork.
After 3 hours, the pork should be nicely cooked and tender. Remove from the oven, spoon off the liquid fat that has melted from the pork and discard, leaving the remaining marinade.
Leave to rest for about 20 minutes. Then, cut off any of the skin and fat and discard. Next shred using a couple of forks and mix int he remaining marinade left in the dish.
Serve with the coleslaw and flatbreads and come extra yoghurt if you like!

For some light amusement, here is a picture of the first cut of pork from our first attempt at keeping pigs last year. Yes they were accidently overfed….yes that is 50% fat to 50% meat….and yes the butcher could not make sausages with those pigs because they were so obese. We have since refined our animal handling and will be dining on a model piece of pork this Easter, thankfully for our arteries (and theirs…RIP).

Slow Roasted Shredded Pork Cassoulet

March 7, 2013 Comments Off read Meat

So last year I entered a competition. I’m not going to lie, I did it because the prize money was £20,000 and all that was required was a classic British recipe. I thought, well hey, I can cook, I’m British, why not…..So that summer I was chosen to take part and went for some filming. Loyd Grosman was my judge. He tasted and commented on my dish while I sat apprehensively perched on the edge of my stool gazing intensely into his face like an interrogator. However, he handed me a shiny red rosette and I went on my way through….However, I’m afraid it stopped there. But BOY is it YUMMY!!!!!!!!!!!!!!!! This recipe also appears in a cook book to accompany the TV series but for all you folk who don’t want to buy it- tut tut….here it is. Unfortunately they didn’t show my interview on the episode. I think I was too normal for Wednesday night entertainment…….

Serves 6

1kg pork shoulder, skin removed and reserved for cracking
1 red onion, chopped
200g smoked bacon lardons/pancetta
1 garlic clove, sliced
1 bay leaf
175ml red wine
Handful dried wild mushrooms, soaked in 200ml boiling water (reserved)
A few large rosemary sprigs, leaves chopped finely
7-8 large sage leaves, chopped finely
Handful of thyme, chopped finely
400g tinned tomatoes
400g haricot beans (2 tins)
Extra chooped herbs to garnish

Preheat the oven to 180°C
Heat a splash of oil in a heavy based casserole dish and brown the pork all over. Transfer to a plate and set aside
Add the onion and bacon and fry for about 5 minutes until the onion is soft and the bacon is crispy. Add the garlic and bay leaf and cook for a few minutes.
Increase the heat and pour in the red wine to de-glaze the pan and simmer for a few minutes
Drain the soaked mushrooms, reserving the liquid, and chop them roughly. Add to the casserole dish with a generous handful of the chopped herbs and cook for a few minutes.
Add the tomatoes and season.
Add the pork and top up the liquid using the reserved mushroom stock until it comes about ¾ the way up the sides.
Bring to the boil then place in the oven with a lid for 2 ½ hours
After this time, remove from the oven and add the drained beans. (If there is only a small amount of liquid in the tins, add this too as it will help thicken). Return to the oven without the lid and cook for about 30 minutes more to brown the meat and thicken the sauce.
Remove from the oven when ready and use forks to shred the pork among the cassoulet. If it needs thickening, reduce on the hob or add more mushroom stock if too thick.
Garnish with lots of freshly chopped sage and rosemary and a heart attack inducing shard of cracking!

All that’s left to do is sit down and enjoy with a leggy red wine and (hopefully) wonder why it wasn’t worthy of £20,000!

WINE: For a delicious and affordable treat, try a classic red Bordeaux. And what would be better than a glass of Château Grand Village, 2011 Bordeaux Supérieur. Being the second vineyard of the infamous Chateau Lafleur it a more economically friendly and delightful alternative if you haven’t got the budget for the real deal. Available at Armit Wines.

Best recipe in the book….certainly beats whats on page 157………..(bet you want to know what that is now….)

Rioja Lamb Shank with Mint Oil

March 2, 2013 Comments Off read Meat

You barely need a fork for this one as it will fall willingly, obligingly and delicately off the bone and into your welcome mouths! The better the meat the nicer it will taste but any meat bought on the bone will guarantee you with added tenderness and benefit from slow cooking. The rich punchy red wine sauce craves and benefits from the fresh cleansing addition of a nice homemade mint oil.

Serves 2 generously

2 lamb shanks
2-3 large carrots, diced
2 stick celery, diced
1 onion, diced
1 bay leaf
Bunch thyme, chopped
Bunch rosemary, chopped
2 garlic cloves, sliced
2 anchovies in oil
350ml red wine (Rioja is optional)
Bunch of mint, leaves picked
Olive oil
(1 tbsp) white wine vinegar or to taste
Pinch of sugar
Salt and pepper

Preheat the oven to 150°C.
Heat a splash of olive oil in a heavy bottomed casserole dish or pan.Season your lamb shanks with salt and freshly ground pepper and brown on all sides for about 10minutes until caramelised and coloured. Reserve to a plate.
Slowly sweat your chopped onion, carrot, celery and bay leaf with some seasoning for about 15 minutes in the same pan, using the lamb juices. You want to get lots of caramelisation on the vegetables after about 10 minutes.
Add the chopped thyme, rosemary the bay leaf and the sliced garlic and continue to cook for about 5-10minutes more. Turn up the heat and add the chopped anchoives. Cook until melted into the mixture.
Now add the wine and bubble away to de-glaze the bottom of the pan. Simmer for a few minutes before adding the reserved lamb shanks. Add as much boiling water or stock to come ¾ way up the sides of the lamb so it is sufficiently submerged
Cover with a lid and place in the preheated oven for 3 hours, basting the lamb with the sauce occasionally.
Meanwhile make the mint oil. In a food processor or pestle and mortar, crush the mint leaves with a pinch of salt and sugar. Slowly add a splash of white wine vinegar to taste and enough oil to loosen.
After 3 hours, turn the heat to 180°C and remove the lid. You want to brown the top of the lamb and reduce the sauce a little for about 30 minutes but it will be ready whenever from this point. You can also thicken the sauce on the hob with a small knob of butter to add a shine to the sauce.
Serve with creamy mash or polenta and the mint oil drizzled over the top!

Spicy Lamb Patties, Coconut Flatbreads, Lime yoghurt – Beer

February 15, 2013 Comments Off read Meat

I love this type of food. Fresh, simple and filled with flavour this is one from the archive but is actually something I crave in the spring when the sun starts to shine! This looks like a long list but most of the ingredients will be in your pantry and all you need to do is simply throw them together! So when the Spring sun makes an appearance, take a little forage in the pantry for this perfect sharing-style meal for all your buddies with a couple of cold beers….

Spicy lamb patties

500g lamb mince
1 tsp flaky salt
1 tsp cracked black pepper
½ tsp cumin seed
1tsp ground coriander
1 tsp ras el hanout
1-2 tsp smoked sweet paprika (depending on your hot levels)

Lime yoghurt

250g thick Greek yoghurt
Handful of chopped mint, or coriander
Grated zest of 1 lime
2 tbsp freshly squeezed lime juice
1 tbsp olive oil
Salt and pepper

Coconut flatbreads

250g plain flour
150ml warm water
1 tsp extra virgin olive oil
salt and pepper
Large handful of dessicated coconut

Start with the lamb patties. Combine all the dry spices in a pestle and mortar and grind together.
Using your hands, take golf ball sized pieces of lamb mince and roll in your hands and slightly flatten to form mini burger-like patties (alternatively make large burgers). Roll generously in the dry rub until coated and place on a plate. Continue until you have used up all the lamb and then cover the patties with cling film and chill.
Now make the flatbread dough. Sieve out the flour and add the oil, seasoning and the dessicated coconut. Make a well in the centre and add the warm water.
Using a fork, mix to combine until you have a dough. Tip out onto a lightly floured surface and knead briefly until it comes together.
Place the dough ball in a floured bowl and cover with cling film to rest.
Meanwhile make the yoghurt by combining all the ingredients and alter to taste with a bit more of anything you think it needs.
Heat a large non-stick pan over a high heat and put on the extractor fan. Now, take walnut sized pieces of dough and roll out on a floured surface until you have about 6-8 flatbreads about 2mm thick. Fry over a high heat in a frying pan for a few minutes each side.They will puff up as they cook. If the heat gets to high and they char and burn before they are cooked through, turn the heat down a little. You just want a little charring and the coconut to toast. Complete with the remaining dough, wrapping them in a tea towel afterwards as you go to keep them warm and soft.
Now heat some oil in the same pan over a high heat and fry the lamb patties for about 2-3 minutes each side until cooked through. The outside will look burnt but it will just be the spices charring and forming a crust for the juicy insides.

Serve the patties wrapped tightly in the warm flatbreads with the cool yoghurt and some fresh lemony dressed salad leaves in one small edible pouch.

Alternatively, I frequently cook this all on the barbeque in the summertime….

Turkish lamb-stuffed flatbreads with cacik

January 24, 2013 Comments Off read Meat

These are like a Turkish inspired ‘pasty’ I’ve been meaning to attempt for ages from a long ago copy of Vogue’s ‘Entertaining and Travel’ magazine I picked up on my travels down under. They are like a lamb pasty but with a fresh, vibrant cooling yoghurt, called cacik which is a bit like tzatziki.

Makes 8 small or 6 larger pittas

185g bread flour
1 tsp baking powder
¼ tsp dried yeast
pinch of toasted and crushed cumin seeds,
Extra virgin olive oil
1 onion, finely chopped
500g minced lamb
1 tsp ground allspice
2 tsp ground cumin
1 tsp chilli flakes
50g tomato puree
2 tbsp pomegranate molasses
40g pie nuts, roasted
Bunch of coriander
1 lemon, zest and wedges to serve

Cacik

250g Greek yoghurt
1 cucumber, peeled, seeded, finely chopped
1 tbsp finely chopped dill
1 tbsp chopped mint
½ garlic clove, crushed
1 lime, zest and juice

Begin with the cacik by combining all the ingredients with some salt and pepper and chill until needed.
For the flatbread dough, sift the flour, baking powder, yeast, a large pinch of salt and the cumin seed into a bowl. Make a well in the centre and add a splash of oil and 125ml of warm water and mix with a fork to form a dough. Turn out onto a floured surface and knead for about 5 minutes until elastic. Cover with cling film and leave to rest for 30 minutes.
To make the lamb filling, heat a few tablespoons of oil in a pan and cook the onion until soft. Add the lamb and cook until browned. Add the spices, tomato puree, pomegranate molasses and 2 tbsp of water and cook for a few more minutes until fragrant.
Add the pine nuts and a large handful of chopped coriander and the zest of 1 lemon.
Preheat the oven to 200°C.
Divide the dough into 6 or 8 pieces and role thinly onto a floured surface into a rough circle shape.
Place 1/8 or 1/6 of the mixture onto one side of the dough and brush a little water around the outside. Fold over and press the edges together gently to seal, squashing the pitta down to flatten it if you can without breaking it. Repeat with the remaining mixture to make about 6-8 ‘pasties’.
Heat a frying pan over a medium-high heat and heat a splash of olive oil. Fry the stuffed flatbreads, about 2 at a time, until golden. Place in the oven to keep warm and to heat through while you finish the rest.
Scatter oven some extra coriander and serve with the cooling cacik and lemon wedges.

Made really small, these would make a great little canape or starter!

Five Spice Rib Ragu

January 13, 2013 Comments Off read Meat

ast night we had the pleasure of cooking for some family friends who can always be relied upon to offer up a humble and sincere appreciation for food which makes them ideal guests. Not only am I not usually one for trying out a new dish for the first time at a dinner party but I often wonder why people do decide to venture into the unknown with pressure of for hungry guests. However, if I was to experiment on anyone for the first time, these guys would be right on my list. With some much needed tweaking in regards to flavour (sorry Nig’) from a recipe from Nigel Slater’s diaries, some added Chinese influence to this recipe turned into a winner.

Serves 6 easily

1 large onion, finely chopped
3 sticks celery, finely chopped
3 carrots, finely chopped
50g butter
4 racks of baby pork ribs (just over 1kg) cut into 3 rib pieces
250g mushrooms, chopped
1 generous handful of dried wild mushrooms
800ml hot beef stock
1 cinnamon stick
4 star anise
1tsp five spice paste
1 heaped tbsp flour
1 heaped tbsp softened butter
Pappardelle/tagliatelle pasta of choice (enough for 6)
Chopped parsley to garnish

Being by soaking the dried mushrooms in the hot beef stock for about 15 minutes.
Meanwhile, melt the butter in a large casserole dish with a splash of olive oil and brown the ribs all over to caramelise the outside and release their flavour. Remove and set aside.
Add the finely chopped carrots, onions and celery to the dish and cook for about 15 minutes until beginning to soften. Add a touch more oil if needed.
Add the chopped mushrooms and continue to cook until these are soft too.
Use a slotted spoon to remove the wild mushrooms from their soaking liquid and add these to the pan and cook for a few more minutes along with the cinnamon, star anise and the five spice paste. Season generously with salt and freshly ground black pepper.
Return the ribs to the pan and cover the whole thing with the beef stock and bring to the boil.
Now you can either simmer this on the hob, covered, for about 3 hours, or I prefer to pop it into a low oven (135°C.) for about 3 hours or so until the pork is tender and just the slightest touch of the ribs will loosen them enough to pull out the pan by hand.
After the required time, remove and discard the ribs using a pair of forks to leave the tender pork. They should just slide out. Taste and season as required.
Increase the temperature to 200°C and return the ragu to the oven to brown the top, reduce the sauce and let it thicken for about 30 minutes or so. If, after 30 minutes, it still needs to be a little thicker, simmer the pan on the hob. Then, mix the 1 tbsp of plain flour and 1 tbsp of butter together in a small bowl to form a paste and whisk this into the sauce. The flour will thicken the sauce without it going lumpy and the butter will add a nice gloss.
Cook your pasta in lots of salted water while the ragu keeps warm on a low heat. Drain and toss with a little olive oil and seasoning. Serve with a generous helping of ragu and a scattering of parsley.

This was lovely served with a green salad of rocket and watercress, crispy shaved fennel and celery and dressed very gently in lemon juice and good extra virgin olive oil for freshness.

WINE: Pasta with a roasted ragu meat sauce suits nothing better than an Italian red. Try something such as the Agricola Punica, 2013 Montessu from Sardinia available at Armit Wines

Pea and Smoked Ham Tart with Parmesan parsnips

December 28, 2012 Comments Off read Meat, Vegetables and Salads

This is a pleasingly alternative and delicious use of Christmas leftovers after exhausting the usual recipes with the turkey. My brief from the family for dinner was a light, fresh but tasty meal after a heavy week of Christmas delights, rich meats and glasses of guilt. So, with a fridge full or assorted cheeses, a cooked smoked ham and a few of our giant allotment parsnips that were looking very sorry for themselves, I enthusiastically took up the mission.

Cheesey Shortcrust pastry

100g wholemeal flour
150g plain flour
125g unsalted butter, cubed
70g cheddar cheese, grated plus and reserved handful
Salt and pepper
Cold water

Filling

250g frozen peas
3 eggs
75g creme fraiche
Juice of half lemon
1 tbsp wholegrain mustard (optional)
A few large handfuls of smoked ham, cubed or flaked into pieces
Salt and pepper
Splash of milk

Begin with the pastry. Preheat the oven to 200°C. In a food processor, combine all the pastry ingredients, except the water, and blitz to form a breadcrumb-like texture. Or rub the butter into the flour by hand.
Tip out into a bowl and add cold water, spoonful by spoonful, and mix in with a knife until you have a mixture that forms a dough when your gently press together with your hands. Form a ball of dough.
Roll into a disc shape, wrap in cling film and chill in the fridge for 30 minutes.
Meanwhile, line a tart tin (I used one about 23cm wide but use whatever is to hand) with parchment and butter the sides. This recipe in my case lined two tart tins so I made two and froze one for another time.
After 30 minutes, thinly roll out your pastry on a floured surface and use it to line the tin, pressing the pastry up the sides. Prick all over with a fork to prevent it rising up while baking.
Line the tine with parchment and fill snugly with baking beans or rice if your don’t have any beans.
Blind bake for about 20 minutes until the edges are golden.
Remove the beans and parchment and bake for another 5-10minutes until the base is cooked and crisp. Brush with a bit of beaten egg to seal the fork pricks and return for 1 minutes. Remove and leave to cool.
Make the filling. Boil the peas for a few minutes until cooked. Drain and cool thoroughly with cold water.
Reserve a handful of the peas and puree the rest in a processor or mash with a fork until you form a coarse paste. Add the lemon juice, seasoning, mustard, eggs and creme fraiche. Blitz again in the processor to mix thoroughly.
Add a splash or so of milk to form a texture that is loose but not too watery, a bit like custard.
Sprinkle the base of the pre-baked tart case with the flaked ham and the reserved whole peas.
Fill this with the egg custard until distributed evenly and full but making sure it dose not overflow the edges of the pastry case. You may not need it all.
Scatter over the remaining grated cheddar and bake in the oven at 190°C for about 25-30 minutes until the middle is cooked and set.
Grate over a bit of lemon zest and serve with a green salad and some crispy baked Parmesan coated parsnips in my case….!

Parmesan Parsnips

2-3 parsnips, peeled and cut into batons shaped
200g brown bread crumbs
100g finely grated Parmesan cheese
Handful of flour
2 beaten eggs
Sunflower oil or light olive oil

Preheat the oven to 190°C
Boil the parsnips in water for about 4-5 minutes until tender and soft when pierced with a knife but still with a bit of resistance.
Drain and allow to steam for a few minutes.
Set up 3 bowls. Fill one with seasoned flour, another with beaten egg and the third with the breadcrumbs combined with the grated cheese.
When the parsnips have cooled slightly, dip into the flour, then the beaten egg and finally coat in the breadcrumb mix.
Repeat this with the remaining parsnips and place them on a lined baking tray.
Drizzle generously with sunflower oil and bake in the oven, turning halfway through, for 30 minutes until crisp and golden