Slow cooked Christmas lamb

From: https://www.bbcgoodfood.com/recipes/braised-shoulder-lamb-jewelled-stuffing

1 ½kg boned shoulder of lamb
2 tbsp oil

1 onion roughly chopped
3 garlic cloves crushed
175ml dry cider
500ml chicken stock
strip orange zest
1 cinnamon stick
2 bay leaves

For the stuffing

50g stoned dates roughly chopped
50g dried apricots roughly chopped
25g dried cranberries
25g shelled pistachios roughly chopped

handful parsley finely chopped, plus extra for serving
1 shallot finely chopped
zest ½ orange
3 slices stale bread whizzed into crumbs

Method

To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.

Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.

Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.

Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

Gluten free pumpkin waffles (or pancakes)

 

Basic recipe from https://www.glutenfreepalate.com/pumpkin-pancakes/   I use evaporated milk for that pumpkin pie taste, and eliminate the sugar.  I also reduced the baking soda a little. 

Obviously can be made non-GF with wheat or spelt flour.  

• 1 ½ cups (evaporated) milk 
• 1 cup pumpkin puree (half a tin)
• 1 egg 
• 2 tablespoons oil
• 1 ½ teaspoons vanilla extract
• 2 cups all-purpose gluten-free flour (I use Bob's Red Mill 1-to-1 
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice 
• 1/4  teaspoon salt

Combine flour, baking powder, soda, salt and spices. 

Mix milk, pumpkin, egg, oil and vanilla. 

Mix together until combined.

Cook as usual in waffle iron or pancake griddle.

Harris Walz Hotdish (aka palak keema aka Samosa Hotdish)

 Original recipe here: https://www.worthypause.com/blog/2018/3/samosa-chaatdish-tater-tot-hotdish-recipe 

I have halved the amounts and translate to British kitchens

 Harris Walz Hotdish (aka palak keema aka Samosa Hotdish)

 serves 4

 

Ingredients

2 medium yellow onions, minced finely

1 tablespoon vegetable oil

3 medium garlic cloves, minced

2 tsp fresh ginger, minced or grated

optional chopped hot pepper (or add 1 tsp dried)

1 Tablespoon garam masala

1 tsp ground cumin

1 tsp ground coriander

2 tsp turmeric

1/2 tsp cinnamon

500gr ground beef or lamb

salt and pepper, to taste

1 tin chopped tomatoes  (Mutti is best) or 2-3 fresh Tomatoes, diced or  250 ml or so passata

1 big bag of fresh spinach (c250 gr) - cook in microwave, chop and squeeze out water 

juice of one lemon or lime 

a handful fresh coriander, chopped 

1/2  cup frozen peas 

1 package of potato croquettes or hash brown mini bites 

Chop and prep all your ingredients before you start cooking.

In a large sauté pan with a lid add oil and fry onions on medium heat, stirring frequently until they are translucent. Add  ginger and garlic and fry for a minute or two until fragrant.  add hot chilli now if using. 

Add the garam masala, cumin, coriander, turmeric and cinnamon [and dried chilli if using] and stir to coat everything.  

Add and brown the meat. 

Preheat the oven to around 175C

Add the tomatoes. Simmer on low, covered, about 15-20 minutes or until the tomatoes melt into the stew, stirring occasionally.  [less time if passata] 

Stir in the spinach, peas, lemon juice and coriander. Add salt and pepper as desired.  Turn off the burner.

Transfer the palak keema into an oven proof dish. Top with a single layer of croquettes. 

Bake for 30-40 minutes or until the tots are crispy and golden brown.

Serve!

Perfect Rosti

1 large baking potato grated coarsely. Should make about 2 cups by volume. Squeeze in a tea towel to get rid of liquid. 

Add to a large mixing bowl with 1 egg and 1 heaping tablespoon flour. 

Add lots of grated paper and sea salt. 

Grate in 1 small onion or two shallots. 

Heat large non stick skillet  with a lid over high heat, add generous amount of butter and vegetable oil. 

Spread potatoes in pan.  Press down lightly.   Put lid on. 

Cook until brown on the bottom. Flip. 

Cook a little more to crisp both sides and serve.