New looking blog, same old blogposts - Roasted Lamb Chops with Roasted Vegetables and Harissa Sauce

 

 

My poor little blog, how I have neglected you.

 

I don't know how people who actually work for a living blog regularly and do all the other things that need doing. It is not that I haven't been cooking and therefore have nothing to talk about, because I have. And whilst every other food blogger in the history of creation is giving us virtuous recipes, because it is January and everybody is on a diet, no doubt, (this might be an over generalisation) I might decide to post all about the calorie laden amazingness that happened in December, because it suits my subversive nature and because I am a crap food blogger who, if she was less crap, would have blogged all about these yummy things before Christmas so she could have been helpful to her readership. But I didn't, and I am not. It is, what it is.

 

Anyway, I am going to try to pay my blog a little bit more attention this year and my first action was to shake things up a little. I had, in my mind, a vision of a blog that had clean lines, beautiful photography, exuding a sense of elegance, etc. and as you can see, I failed. I like my handwriting font though, and for some time yesterday there was no blog as I spent two hours trying to remove a background from my blog. And then I had the idea of a slideshow... I am really lucky that there is still a blog to speak of.

 

Anyway, to the food. This is easy and soooooooo delish. I bought a tray of lamb chops from the ASDA for a bargain. A BARGAIN!!! They were throwing them out and as regular readers will know, I am not fussy. I bunged them in the freezer and forgot about them, until I discovered them on Christmas Eve whilst I was desperately trying to rearrange the freezer to fit some more food in. I thought, I will cook them And I did. I put them in an ovenproof pan and generously scattered some of my Christmas herbs (thyme and rosemary) over them, plenty of salt and pepper, a couple of glugs of olive oil, bit of a massage, job done. Then I raided the huge amount of vegetables that I had bought for ONE MEAL: (Why do we shop at Christmas like we are expecting the end of civilisation?) some carrots, some parsnips, a couple of red onions, a couple of cloves of crushed garlic, a couple of humungous potatoes; I peeled those that needed peeling, chunked them up, threw them in a roasting tin and scattered thyme, rosemary, salt and pepper and splashed over some olive oil. I put the meat and the vegetables in at the same time, but took the meat out about 10 minutes earlier than the vegetables to allow the meat to rest and to make some kind of sauce from the juices in the pan. I drained off quite a bit of the fat, added a lamb stock cube and 200ml of water and allowed the sauce to bubble away merrily. Once it had reduced, I tasted it, and you know when you taste it and add seasoning but it isn't quite enough. That was where I was at. Then, I spied a jar of harissa paste on the side which I had used a few days previously and because it is me, hadn't put it away. In for a penny, in for a pound, I heaped a teaspoon in and stirred. Transformation.

 

I can't begin to tell you how good this sauce tasted when put with the lamb chops and the vegetables. I know you shouldn't 'Mmmmmmmmm' your way through a meal that you have cooked, but, you know....

 

Roasted Lamb Chops. Roasted Vegetables and Harissa Sauce

 

Serves Lola, Finn, Mum and Dad

 

Ingredients:

 

Six lamb chops

1 - 2 tsp chopped rosemary and thyme

salt and pepper

1 tbsp. olive oil

 

For the potatoes

 

two parsnips, peeled and cut into chunks

two carrots, peeled and cut into chunks

two red onions, peeled and quartered

two crushed cloves of garlic

two large potatoes, peeled and cut into sixths

1 - 2 tsp chopped rosemary and thyme

a generous amount of salt and pepper

2 tbsp. olive oil

 

For the sauce

 

The juices and residue from the lamb chops

a lamb stock cube

200ml water

1 heaped tsp of harissa (or to taste).

 

Method:

 

Preheat the oven to 180c.

 

 

 

Arrange the lamb chops in an ovenproof pan/roasting tray.

 

 

 

Scatter the herbs, the seasoning and the oil over the chops and ensure the chops are evenly covered.

 

 

 

Prepare the roasted vegetables as advised above. Put them into a baking tray and then add the herbs, the seasoning and the oil. Mix the vegetables so that they are evenly coated in the herby, seasoned oil.

 

 

 

Put the meat onto the top shelf of the oven and cook for about 30 minutes or to your liking. Put the vegetables on the middle shelf. The vegetables will take longer to cook.

 

Once the meat is done, take it out and put it onto a plate and cover with foil. Put the vegetables up onto the higher shelf and increase the temperature to 225c. Keep an eye on them so they don't burn.

 

 

 

Drain as much of the fat as you can from the pan that you cooked the meat in. Break up a stock cube into the pan and add 200ml of water, scraping the bits off the bottom of the pan with a wooden spoon. Allow the sauce to boil until it reduces by half, or to a consistency that you prefer. Taste and adjust the seasoning if necessary.

 

Place a spoonful of harissa into the sauce and mix it in. Taste the sauce.

 

 

 

By this time, the vegetables should be ready. Serve the lamb chops with the vegetables with some of the sauce drizzled over.
 

 

 

 

 

 

 

 

 

Trying to get ahead by making it ahead! Lamb with Potatoes (Aloo Gosht Salan)

 

 

I so love Aloo Gobi. Frankly, I'd eat that over many meat curries but, you know, I can't be selfish and I need to think of the man in my life who believes that his curry should have a bit of meat in it. That would be you, Phill. So, this recipe seems the ideal sort of compromise - where I get the soft potato (though alas, no cauliflower) which has absorbed the gorgeous spices that a good curry should be full of, and Phill gets the meat, in this case, some cubed lamb leg steaks.

 

I had already waxed lyrical about the amazing Atul Kochhar recipes that I have prepared, namely here, and this recipe did not disappoint. And, in the spirit of my trying to get my an appropriate work/life balance, my efforts at trying to cook this and some other meals (which no doubt will be coming to a blog near you soon) to get ahead so I am not resorting to take aways and other assorted cack during the week , it is pleasing that curries lend themselves to this situation most gloriously, as they taste better a day (or two) after.  Hurray! And as I have not managed to convert either Lola or Finn completely to the glories of a good curry just yet, it means that I can put this in the oven to warm through whilst I prepare something which is more appealing to them.

 

This does have a bit of a kick which tends to hit you when you believe that there is no more spice to be had. Well, I say 'kick'; if you are one of those who relishes in the idea of glowing whilst eating a curry (you know who you are Vindaloo people!!) you will probably see it more as a gentle nudge more than a kick but it's all relative. If you prefer flavour without punch, lessen the quantity of the chilli powder.

 

Lamb with Potatoes (Aloo Gosht Salan) adapted from Simple Indian by Atul Kochhar

 

Serves mum and dad twice

 

Ingredients:

 

600g boneless leg of lamb, cubed

4 tbsp. vegetable oil

2 tbsp. finely chopped ginger

2 bay leaves

4 cloves

2 black cardamom pods

1 1/2 tsp cumin seeds

4 medium onions, finely sliced

11/2 tsp red chilli powder

1 1/2 tsp ground coriander

1 1/2 tsp turmeric

4 medium potatoes peeled and cut into wedges (the original recipe suggests 2, but I love spuds!!)

1 lamb stock cube (my addition)

1/2 tsp salt, or to taste

4 spring onions, trimmed

1 red pepper, cored, deseeded and cut into strips

200g tinned tomatoes (original recipe suggests 3 tomatoes)

1/2 tsp garam masala

1 tbsp. chopped coriander leaves

 

Method:

 

 

 

Heat the oil in a suitable pan. Add the ginger and saute for 30 seconds or so until fragrant, and then add the bay leaves, the cloves, the cardamom pods and cumin seeds. Saute well until the spices start to fizz and crackle. Then add the onions and cook them until they are golden brown.

 

Add the lamb to the onion mixture and cook for about 10 - 15 minutes to seal and brown the meat.

 

Stir in the chilli powder, the coriander and the turmeric.

 

 

 

Add the potato wedges and saute for about 2 to 3 minutes. Add the stock cube, dissolved in 200ml of water, plus a little salt.

 

Bring the mixture to a simmer and cook gently for 15 minutes or so or until the potatoes are tender.

 

 

 

Meanwhile, cut the spring onions into 2.5cm lengths and the red pepper into strips. Add these to the pan with the tomatoes and cook for about 10 minutes or until the lamb is tender.

 

 

 

Serve, sprinkled with garam masala and coriander and with rice, or indian bread.

 

 

 

There's no place like a Great British Home (even though this recipe is a little bit French) Spring Lamb Stew

 

 

In preparation for this blogging challenge, hosted by Britmums about my #GreatBritishhome, I took the Victoria Plumb quiz which ascertained what my style was. Apparently I am elegant, which for the people who know me well at least will be a source of great amusement. I am only presuming that 'a bit rough with the odd delusion of grandeur' wasn't an option. However, on closer reading what 'elegant' encompassed was not necessarily so incongruous as it did mention some of the things I love, dark wood, period pieces, traditional food...

"Elegant and classy, you just adore period décor and style. You love the classics; subtle wallpaper, dark wood and rich colours. 
You have a penchant for opulent fabrics and secretly covet a Steinway 
piano for your living room. You search antiques fairs until you get the 
perfect piece. At home, your tastes are high-class classics; game pie, roast beef and all the trimmings or a fillet of plaice." 

 

 

 

 

So my take on a Great British Home would be comfortable surroundings for sure, the dark wood, the gilt edged mirror, the leather couch, the vibrant coloured curtains encasing doors opening out onto the garden, mixed in with just a little touch of shabby chic. Having moved home just lately, one of my favourite acquisitions was a bargain cabinet to put my posh cups and saucers in. Phill hates it, but adorned with fairy lights, it says all you need to know about me and my style.  Elegant can be quirky and shabby.

Quirky and shabby...

Family...

Food and Drink (Courtesy of Grandma's Willow Pattern crockery).

But actually there is something much more fundamental which creates my Great British Home, and that is the food on the table, the company, the sound of chatter as we all tuck in and talk about anything and everything. It may not happen like this all the time but when it does, all of us sat about, the clatter of forks and spoons, sharing whatever is on the table, then it is the epitome of 'home' for me.

So, Sunday, we had friends around and as it was a bit unexpected the easiest, and most homeliest thing to have was a stew. I decided on a spring lamb stew seeing as it the time of year was fitting, served with some crusty French bread and butter. It was a lovely light stew with plenty of vegetables in relation to meat and importantly, every mouthful felt good for you. Just like home should feel...

Spring Lamb Stew, adapted from The French Bistro Cookbook by Richard Bertinet

Ingredients:

40g butter

2 tbsp. olive oil and more if necessary

900g boned shoulder of lamb, trimmed and cut into chunks. (I used diced lamb leg)

2 shallots, finely chopped (I used two sliced onions)

1 tbsp. sugar

1 litre of strong lamb stock

2 tbsp. tomato puree

1 bouquet garni, (I used some chopped fresh parsley, 1/2 a tsp of dried thyme and a little less of dried rosemary)

16 new potatoes, peeled and halved if large

2 turnips, peeled, cut into halves and then into eighths

12 Chantenay carrots, peeled, topped and cut in half

5oz frozen peas

chopped parsley to garnish

Serve with crusty baguette and butter.

Method:

 

 

 

Melt half of the butter with the oil in a suitable casserole and begin to brown off the lamb, Do this in batches so as to allow the lamb to colour well. When browned, remove to a plate.

 

 

 

Melt the rest of the butter with the fat left in the casserole. Add the onions and stir them into the butter ans the oil. Cook out a little and then sprinkle them with sugar. Increase the heat and allow the onions to caramelise but keep an eye on them as they can burn quickly.

 

 

 

Add the stock to the onions, and then pour the meat and the juices into the casserole too. Stir in the tomato puree and herbs. Stir and season and bring to the boil. Put the lid on the casserole and reduce the heat and simmer for about 45 minutes.

 

 

 

Add the vegetables to the casserole and continue simmering for another 15 minutes. Then add the peas and cook uncovered for about 10 minutes. You could cook a little further to thicken the sauce if you wish. Once you are happy with the consistency taste for seasoning and then garnish with chopped parsley.

 

 

 

Serve with baguette, for soaking up the juices.

This post is an entry for the #GreatBritishHome Challenge  sponsored by Victoria Plumb, a source of quality bathrooms for every type of home. Take its “What’s Your Celebrity Home Style?” quiz to discover what your home says about you.

Great Nosh, Rogan Josh!

 

 

 

I think lamb, tomatoes and coriander are a great mixture wherever you put them together, but in a curry they are sublime. I didn't always feel that way though and I was put off rogan josh for a long time because off the vats of it they used to serve up of it when I was at university. Huge cauldrons of brick red slop being sloshed onto overcooked rice was enough to put even the hardened curry "How hot is this exactly?" aficionado off for life. And then there was the smell... Normally on 'Curry Tuesday' I would grab a sandwich and leave for somewhere far more pleasant, even if it was outside and it was cold. The more I think of it now, the more I think this concoction can only have come from dubious origins as curry really shouldn't smell that way. It should be enticing, complex, heady. This wasn't.

However, this rogan josh smelt great as it was bubbling away for an hour or so. I went outside to do a couple of jobs and when I returned to the house was bursting with exotic smells. And a scattering of coriander to finish brought the colours and flavours to life.

This recipe is a hybrid of my knowledge of making curry, what a rogan josh is, and what I had in the fridge and cupboard. I tempered the heat a little as Lola and Finn are not fond of anything too spicy, and any of the offending heat was all but extinguished with generous dollops of cream after I had served those who like it spicy. Though when I say spicy, this was never going to be 'blow your head off' territory for I have ever believed that sweating and eating go together. Eating should be a pleasure, not a feat of endurance.

 

Rogan Josh

 

Serves Lola, Finn, Mum and Dad

 

Ingredients:

 

20g ghee or unsalted butter

400g cubed lamb leg

1tbsp ground cumin

1 tbsp. ground coriander

1 tsp turmeric

1 tsp chilli powder (or more to taste)

2cm piece of ginger, peeled and grated

2 - 4 cloves of garlic, peeled and chopped

225g - 275g onions, finely sliced

coriander stalks

1 tbsp tomato puree

1 can of tinned tomatoes, chopped or whole

150ml lamb stock (I made it with a stock cube)

salt and pepper

50 - 90ml double cream (or to taste)

coriander leaves for garnish

 

Method:

 

Melt the butter/ghee is a suitable pot/casserole, etc.

 

 

Fry the lamb so that it gets a good colour. Remove to a plate.

 

Turn the heat down low and add the spices, garlic and ginger and stir fry for about 30 seconds. Be sure not to let the garlic burn.

 

 

 

Increase the heat and add the lamb back to the pan with any juices. Cook the lamb for a further 3 or 4 minutes, scraping the bottom of the pan to loosen any residue. Then add the sliced onions and cook for five minutes or so until they are soft and becoming translucent.

 

 

 

Add the coriander stalks, puree, the tinned tomatoes, mix well and cook for two or three minutes then add the lamb stock and season. Bring the pot up to the boil, cover and simmer for about an hour, checking every now and then that the mixture isn't catching.

 

 

 

After an hour or so, taste for seasoning. Add the cream and taste again. If there is too much sauce or the sauce is runny, boil the mixture, uncovered, for a few minutes until the mixture is of the desired consistency. Taste again and season if necessary.

 

Gotta have Tiger with a curry!

 

 

Serve over rice with a scattering of coriander leaves.

A little ditty about food and falling in love, Greek style! Lamb Souvlaki with Red Pepper Sauce

 

When I was thinking about holiday memories and food I didn’t really have to think hard and when I asked Phill the question, he immediately confirmed what I knew was one of the best holiday experiences we have shared. Memories of love, of food, of Mediterranean light and waves softly lapping the shore.

Though we had been together for a couple of years, our holiday to Lindos on Rhodes in August 2005 was booked on a bit of whim and was, in effect, the first proper holiday we had shared together and the time to properly cement our relationship I suppose. Phill had vague memories of visiting Lindos a few years previously, a brief glimpse of something special from aboard a day boat but never really explored. For me, it has been somewhere I remembered in bits and pieces from a holiday to Rhodes some years earlier but had never been totally appreciated during a day of cocktails and checking out the local talent, but here we were now, kinda grown up, revisiting and discovering a place that was really amazingly special and which had an amazing power to excite the senses; The warmth of the sun on skin, the hustle and bustle through the winding maze like passages of the old town, the whitewashed Lindian houses against vivid bougainvillea and an infinitely blue sky.

St. Paul's Bay, Lindos

But the senses of taste and smell are the things I remember the most. In my practical head I had decided that we would get by on whatever we could pick up at the local markets and supermarkets  and have the odd meal out in the town from time to time, but a short walk into the old town from our Lindian house soon put paid to those plans as we felt immediately wrapped up in aromas of garlic and thyme and oregano that crept upon us from every nook and cranny. Confusingly, the sounds of laughter and the clatter of plates and glasses seemed to come from above, rather than the almost underground world around us and it was a peek up well worn, dimly lit staircases which revealed another world, a world where mixtures of voices mingled with irresistible smells and flickering votives beneath the mellow light of the illuminated coliseum.  Rooftop restaurants! Both Phill and I were hooked.

 

 

Over the time we were there, we ate out at a different rooftop every night, and not one meal disappointed. It might have been the heady mix of herbs and spices, the warm Mediterranean evenings briefly interrupted by a refreshing sea breeze, the chatter of happy voices, the sound of distant bouzouki that made the experience so memorable, but that would be being unkind to the undoubted deliciousness of the food. Having never really eaten Greek food before, I was hooked, and over the flickering candlelight I realised that I truly had fallen for my companion in one of the most beautiful places I had ever visited. And luckily he felt the same…

So, to remind me of one of the most wonderful holidays I have ever had, I made souvlaki, and whilst it wasn't quite the same as I remember, the fresh smell of herbs, garlic and lemon filled the kitchen and my senses once more.

Lamb Souvlaki with Red Pepper Sauce

Feeds Lola, Finn, Mum and Dad

Ingredients:

4 tbsp olive oil
Juice of a lemon
1 tsp dried thyme
2 garlic cloves, chopped
freshly ground black pepper
1 3/4 lb boneless leg of lamb, cut into bite size pieces
8 - 12 bay leaves
Lemon wedges to serve

For the red pepper sauce:

Large jar of roasted peppers and their oil
six garlic cloves, finely chopped
1 red chilli, seeded and finely chopped (optional)
2 tbsp red wine vinegar
a pinch of sugar (optional)
a squeeze of lemon, to taste
herbs - mint, or oregano, or coriander, which I used.
Salt and pepper, to taste

Method:

Marinate the lamb by mixing together the oil, the thyme, the lemon, the garlic and the pepper together and placing the cubed lamb into it. Marinate in the fridge for as long as possible - a couple of hours, or if you can overnight.

If you are using wooden skewers, soak in water so that they don't burn whilst being griddled.

Put the peppers into a food processor with the garlic, chilli (if using), vinegar and herbs. Blitz and taste for seasoning. You may find that according to your palate the sauce might want some sweetness, so add a little sugar, some flavour, so season to taste, or a little vibrancy, so add lemon juice to taste.

Preheat the griddle, grill, frying pan, whatever you are using. I used my hot plate to griddle the lamb.

Thread the marinated meat onto skewers, with the bay leaves.

Place onto the grill and brush with any of the remaining marinade as they cook. Turn the skewers occasionally to ensure even cooking. Cooking should take about 10 minutes or so, by which time, the outside should be charred and the inside should be just pink and moist.

Meanwhile, warm through the pepper sauce to accompany the souvlakia.

Serve the skewers with a Greek salad, some rice if you like, and the lemon and red pepper sauce on the side.

I am linking this blog post to 'Holiday Postcards' at Travel Supermarket, which you can find here