We've been through a fair few TV chefs (and their shows) here - Nigella Express, Delia's How to Cheat and Jamie Oliver's various vehicles. I've been critical at times, I admit.
The latest TV show to have a go is Economy Gastronomy, which is based around a cookery book just produced by Allegra McEvedy and Paul Merritt, both of whom I don't hold a grudge against, so that's a start. Allegra's the brain behind Leon's (one word: YES) and Paul, well, I don't know as much about him but he doesn't bug me, so there.
My brief with all these shows is to put them to the test on how realistically good for you the recipes are. Economy Gastronomy ticks two boxes I strive to tick myself - tasty and not too expensive. But if they blow it out of the water with lots of fatty or unhealthy foods, I'll call them out on it - and suggest a few tweaks of my own.
One of their latest recipes is for a slow-roasted shoulder of lamb with grilled vegetable and white bean salad and smoked aubergine. Those early autumn flavours spring into my mouth just thinking about it - especially the smoked aubergine (which I had recently at the Empress of India with seared scallops, but that's another story...).
By my calculations - and that's assuming you have all lean parts of the shoulder - the menu comes to just under 900 calories. If you're not doing that, it's at least 1200 calories per serving. Now, I've seen worse - getting a burger and chips at a Wetherspoons [pdf] is likely to set you back at least that - but 900 calories to my mind is really more of a special treat rather than an economic gastronomic meal.
It could have been much worse, though - they were sparing with the oil, didn't go crazy on the feta cheese, and incorporated lots of veggies. I think it's really just the lamb that's sending us over the top - so I'd recommend instead of reducing the other ingredients, to simply reduce the portion size of lamb. Go ahead and cook the whole thing, but reserve some of the lamb for later in the week (which surely, Allegra and Paul would approve of).
From what I've seen so far, I'm more positive than negative on the project. I'll keep sizing up the recipes. In the meantime, what do you think? Have you tried any of their recipes?
Showing posts with label lamb recipes. Show all posts
Showing posts with label lamb recipes. Show all posts
Monday, 14 September 2009
Monday, 22 June 2009
Wow, it's been awhile... what I've been eating in June
The second half of spring has not been a prolific one for me on this blog, as you may well have noticed. Maybe it’s the improving weather keeping me far from my laptop. I have been trying to enjoy every last drop of outdoor sunshine, and getting into running more and more has meant when I do get home that the computer isn’t my first port of call. The bathtub beckons far louder, I’m afraid.
But that hasn’t meant I haven’t been eating! Far from it, of course. Here are some highlights of the past month:
Split pea and ham soup - I can’t claim this recipe for my own, I’m afraid, as it was borrowed from my husband’s boss. But it is ever so hearty and very tasty – you just need 750g smoked gammon, 500 g dried split peas, a leek, a chilli and a clove of garlic. It makes 10 first-course servings and freezes beautifully. I’m going to have another round out of the freezer later this week.
Asparagus and herb risotto – a la Rose Gray of River Café. Featured on Guardian’s Food for a Fiver week. Upped the mint and parsley quantities by three, dropped the butter, and used feta instead of parmesan for a lighter, more sprightly springy kick.
Leek and herb stuffed jackets – found this little one in the BBC Good Food magazine in May. Effortlessly simple – potatoes, cream cheese, leeks, parsley. Lovely.
Prawn linguine with yellow pepper sauce – now this I love. Faced with a glut of yellow peppers, I roasted these, peeled them and pureed the flesh and juice, which formed a sweet, smoky sauce with an utterly fabulous consistency. Raw prawns + linguine + flat leaf parsley + roasted cherry tomatoes and garlic = amazing! Will be making this again.
Grilled sausages with mustard and courgette cakes – love this combination. I didn’t even work very hard on the cakes, I’ll admit (I’d had a glass of wine…) Grated courgettes, sweated with salt, mixed with chopped spring onions, a tablespoon of flour, sautéed with some olive oil. My husband had three sausages, one courgette cake; I had one sausage, three courgette cakes. And we were both blissfully happy with that arrangement.
Steak and portobello mushroom sandwiches – well, steak for him, portobello mushroom for me. Mushrooms are supposed to be meat for vegetarians, aren’t they? (Not that I’m a vegetarian by any means, but still – goes to show how filling they can be). Grilled these in tandem, topped them with Leerdammer Light swiss cheese and a bun.
Smoked haddock with wilted spinach and pea puree – savoury, simple and strong. I was craving that earthy taste of wilted spinach and this hit the spot, mixed with sweet peas and smoky haddock. Very low calorie, but delicious. Added a poached egg for the husband, though I didn’t fancy it (I overegged myself earlier this year…)
Grilled lamb steaks with cumin-spiced broad bean puree and pitta – a healthy kebab really. The lamb was marinated in lemon juice, oregano and garlic and grilled for less than 10 minutes, while the broad beans took only minutes to steam and process. Warming the pitta bread for the last few minutes that the lamb is on makes for a lovely treat.
Tagliatelle with roasted red and yellow peppers, capers, garlic and anchovies – this may well be my combination of the summer. These peppers go so soft, and mixed with the other ingredients and a tablespoon of olive oil (and the leftover pasta water), they make any pasta absolutely to die for.
What do you think? Good/bad/ugly? Yummy/fun? What did you eat this month? I looooove a good bit of inspiration!
But that hasn’t meant I haven’t been eating! Far from it, of course. Here are some highlights of the past month:
Split pea and ham soup - I can’t claim this recipe for my own, I’m afraid, as it was borrowed from my husband’s boss. But it is ever so hearty and very tasty – you just need 750g smoked gammon, 500 g dried split peas, a leek, a chilli and a clove of garlic. It makes 10 first-course servings and freezes beautifully. I’m going to have another round out of the freezer later this week.
Asparagus and herb risotto – a la Rose Gray of River Café. Featured on Guardian’s Food for a Fiver week. Upped the mint and parsley quantities by three, dropped the butter, and used feta instead of parmesan for a lighter, more sprightly springy kick.
Leek and herb stuffed jackets – found this little one in the BBC Good Food magazine in May. Effortlessly simple – potatoes, cream cheese, leeks, parsley. Lovely.
Prawn linguine with yellow pepper sauce – now this I love. Faced with a glut of yellow peppers, I roasted these, peeled them and pureed the flesh and juice, which formed a sweet, smoky sauce with an utterly fabulous consistency. Raw prawns + linguine + flat leaf parsley + roasted cherry tomatoes and garlic = amazing! Will be making this again.
Grilled sausages with mustard and courgette cakes – love this combination. I didn’t even work very hard on the cakes, I’ll admit (I’d had a glass of wine…) Grated courgettes, sweated with salt, mixed with chopped spring onions, a tablespoon of flour, sautéed with some olive oil. My husband had three sausages, one courgette cake; I had one sausage, three courgette cakes. And we were both blissfully happy with that arrangement.
Steak and portobello mushroom sandwiches – well, steak for him, portobello mushroom for me. Mushrooms are supposed to be meat for vegetarians, aren’t they? (Not that I’m a vegetarian by any means, but still – goes to show how filling they can be). Grilled these in tandem, topped them with Leerdammer Light swiss cheese and a bun.
Smoked haddock with wilted spinach and pea puree – savoury, simple and strong. I was craving that earthy taste of wilted spinach and this hit the spot, mixed with sweet peas and smoky haddock. Very low calorie, but delicious. Added a poached egg for the husband, though I didn’t fancy it (I overegged myself earlier this year…)
Grilled lamb steaks with cumin-spiced broad bean puree and pitta – a healthy kebab really. The lamb was marinated in lemon juice, oregano and garlic and grilled for less than 10 minutes, while the broad beans took only minutes to steam and process. Warming the pitta bread for the last few minutes that the lamb is on makes for a lovely treat.
Tagliatelle with roasted red and yellow peppers, capers, garlic and anchovies – this may well be my combination of the summer. These peppers go so soft, and mixed with the other ingredients and a tablespoon of olive oil (and the leftover pasta water), they make any pasta absolutely to die for.
What do you think? Good/bad/ugly? Yummy/fun? What did you eat this month? I looooove a good bit of inspiration!
Thursday, 2 April 2009
This sounds scrummy
Allegra McEvedy’s weekly recipe in the Guardian this week - Lamb chops with cumin, purple-sprouting broccoli and walnut yoghurt - strikes all the right notes in my mind: spring lamb *check*, Moroccan flavours *check*, seasonal veg *check*, and something a bit fun *check*.
I like the way she's stipulated the use of olive oil - but not exactly how much you need to use. I think that's wise, encouraging people to use as much as they feel they need.
It’s going on my ever-lengthening to-try list.
I like the way she's stipulated the use of olive oil - but not exactly how much you need to use. I think that's wise, encouraging people to use as much as they feel they need.
It’s going on my ever-lengthening to-try list.
Wednesday, 18 June 2008
a glorious lamb shoulder (with a rather striking broad bean hummus, to boot)
Yet again I must bow down before Nigel Slater’s greatness. Though I may have one day stumbled upon his ideas myself, I’m grateful to him for ready-preparing them for me. So that one day, when I’m 83, I don’t all of the sudden think, “Oh, broad bean hummus! If only I’d thought of it before!”
Of course, even Nigel Slater’s recipes can take a bit of tweaking here and modifying there. In the June chapter of his Kitchen Diaries, he relays a wonderful-sounding broad bean and dill hummus, which he recommends serving as a dip. Next up, for the main course, a roast lamb shoulder with cumin and mint, which sits on a bed of rocket.
But I thought – why not combine these two into the same course? Roast the shoulder, make the broad bean hummus (with about half of the oil), and serve with a dollop of harissa, some warm pitta bread, and grilled spring onions. It’s like a deconstructed stop at the kebab shop. And it was marvellous.
For the lamb:
I used a half shoulder, and, following Nigel’s instructions, cut deep slices into it with a knife. A marinade of garlic, cumin seeds, fresh mint, a tbsp of olive oil (you don’t need as much as NS suggests) and lemon juice should sit on the shoulder for about an hour before roasting. To get it medium-rare, only about an hour at 190 C is needed. Let sit for about 10 minutes, then carve.
For the broad bean hummus:
Use fresh if you can, but frozen work too. If they’re fresh, shell and then boil. If they’re frozen, boil and then shell. It’s tedious at times, but worth it. Blend with olive oil, loads of fresh dill and lemon juice.
For the grilled spring onions:
Spray with a couple sprays of olive oil and put under a preheated grill for about 6-7 minutes, turning halfway through.
Serve all of these with warm pitta bread, a dollop of harissa and a glass of rose. You’ll love it, whether you eat with your hands (me) or with a fork and knife (him).
Calories: minus the wine, one serving is about 800 calories. So it don’t come cheap, necessarily. But it’s by no means over the top. And, as I said, it’s rather glorious, so it’s worth it.
Of course, even Nigel Slater’s recipes can take a bit of tweaking here and modifying there. In the June chapter of his Kitchen Diaries, he relays a wonderful-sounding broad bean and dill hummus, which he recommends serving as a dip. Next up, for the main course, a roast lamb shoulder with cumin and mint, which sits on a bed of rocket.
But I thought – why not combine these two into the same course? Roast the shoulder, make the broad bean hummus (with about half of the oil), and serve with a dollop of harissa, some warm pitta bread, and grilled spring onions. It’s like a deconstructed stop at the kebab shop. And it was marvellous.
For the lamb:
I used a half shoulder, and, following Nigel’s instructions, cut deep slices into it with a knife. A marinade of garlic, cumin seeds, fresh mint, a tbsp of olive oil (you don’t need as much as NS suggests) and lemon juice should sit on the shoulder for about an hour before roasting. To get it medium-rare, only about an hour at 190 C is needed. Let sit for about 10 minutes, then carve.
For the broad bean hummus:
Use fresh if you can, but frozen work too. If they’re fresh, shell and then boil. If they’re frozen, boil and then shell. It’s tedious at times, but worth it. Blend with olive oil, loads of fresh dill and lemon juice.
For the grilled spring onions:
Spray with a couple sprays of olive oil and put under a preheated grill for about 6-7 minutes, turning halfway through.
Serve all of these with warm pitta bread, a dollop of harissa and a glass of rose. You’ll love it, whether you eat with your hands (me) or with a fork and knife (him).
Calories: minus the wine, one serving is about 800 calories. So it don’t come cheap, necessarily. But it’s by no means over the top. And, as I said, it’s rather glorious, so it’s worth it.
Wednesday, 4 June 2008
spicy lamb burgers with tabbouleh and green beans
I’ve done this one before, but this was the first time I went “off-recipe” in making the burgers. As I’m a bit of a novice when it comes to lamb, I like to use recipes to guide me a little, even if I do tinker with the amounts.
But last night I was on my own, free to experiment. Armed with lean lamb mince and my tabbouleh recipe seared on my brain, I set to work.
Spicy lamb burgers
(serves 2)
250g lean lamb mince
1 tbsp fennel seeds
2 tsp harissa
1 tsp cinnamon
1 tsp cumin
1 tsp ground coriander
salt and freshly ground black pepper, to taste
Toast the fennel seeds on a hot pan before grinding them in a pestle and mortar. Add to the other spices and use your hands to distribute the spices and harissa paste throughout the meat. Make into two patties, ensuring they aren’t too thick.
Get a pan really hot before adding the patties. (No oil is needed – the lamb and harissa have enough fat to ensure they don’t burn.)
Cook for about 5-6 minutes on each side over a med/med-high heat.
When done, serve with tabbouleh, green beans and a dollop of harissa on the side.
This is very yummy stuff, though my husband declared he could have eaten 10 of those burgers. Note to self, then: buy more lamb next time.
But last night I was on my own, free to experiment. Armed with lean lamb mince and my tabbouleh recipe seared on my brain, I set to work.
Spicy lamb burgers
(serves 2)
250g lean lamb mince
1 tbsp fennel seeds
2 tsp harissa
1 tsp cinnamon
1 tsp cumin
1 tsp ground coriander
salt and freshly ground black pepper, to taste
Toast the fennel seeds on a hot pan before grinding them in a pestle and mortar. Add to the other spices and use your hands to distribute the spices and harissa paste throughout the meat. Make into two patties, ensuring they aren’t too thick.
Get a pan really hot before adding the patties. (No oil is needed – the lamb and harissa have enough fat to ensure they don’t burn.)
Cook for about 5-6 minutes on each side over a med/med-high heat.
When done, serve with tabbouleh, green beans and a dollop of harissa on the side.
This is very yummy stuff, though my husband declared he could have eaten 10 of those burgers. Note to self, then: buy more lamb next time.
Sunday, 1 June 2008
get the June bug
June = summer. It’s as simple as that really. Whether the weather is good or bad, deep down in your bones you know it’s true. The mornings start early, the evenings end late, the meals get lighter and more vibrant to match the days.
June makes me happy. It also makes my job a lot easier, as the produce stands for itself. There’s just no need to do anything but lightly cook the produce that June brings. Strawberries? Eat ‘em raw. (Or maybe with a bit of cream if you must.) Asparagus? Steam it. Jersey royals? Ditto. Tomatoes? They’re getting there. Here are some ideas for a selection of my favourite June produce.
Spinach
Spinach and potato cakes – this is actually an idea from the Asda magazine! It calls for bacon and leeks as well. Serve it alongside a fresh salad of spinach and tomato for a great light dinner. Plus: the cakes can be make ahead of time, and kept in the refrigerator until cooking.
Steamed or freshly wilted spinach makes a great side dish to fish. Just get as much water out of it as you can before serving.
Spinach makes a fantastic base for any salad - just add your favourite ingredients
Spinach, carrot and radish, chopped finely, make a lovely salad.
Swirl some clean spinach into a veggie soup or a curry to liven it up. (This especially works
Welsh lamb
It doesn’t have the same depth of flavour as its more mature counterparts, but nonetheless it’s ever so fresh and very local.
Try Nigel Slater’s lamb marinated with anchovy and mint (yum!). Serve with broad beans, perhaps?
Seared lamb chunks in tomatoes with feta, olives and spinach is really tasty. Cumin gives it a great Moroccan flavour.
Lamb burgers with harissa and tabbouleh tops my list of fabulous dinners. Go for lean lamb – otherwise, it’s a bit too greasy. And don’t forget that harissa’s got plenty of oil in it already.
Braised lamb with broad beans, peas, feta and thyme sounds like a perfect late spring/early summer dish. I imagine eating it on a late Sunday afternoon with the windows open.
Broad beans
Pasta salad with feta, mint, broad beans and peas – yet another Asda idea! I was impressed. However, I do recommend reducing the amount of oil called for in the recipe, as well as using reduced-fat feta.
Broad bean puree is one of my favourites – on its own or with mint, dill, thyme – take your pick really.
For a yummy Mexican tapas, toss broad beans with finely sliced shallots, some fresh chopped vine tomatoes, garlic and coriander.
Broad beans mixed with yogurt make great mezze.
Try just steaming fresh broad beans and serving with salmon.
Strawberries
These little babies are the star of the fruit world, in my opinion. Even early in the season, their juice just jumps off their skins and onto the tongue. It’s a shame they’re not as good all year-round.
They’re best on their own really. But if you must, a splash of cream wouldn’t hurt.
Sinking summer fruit into a jelly is a great way to up the fruit count. Though I wouldn’t do this until late summer really.
Another late summer treat is strawberry sorbet. Olive has a great recipe for it in this month’s issue. Like what you see? You can also browse a sample of the issue.
June makes me happy. It also makes my job a lot easier, as the produce stands for itself. There’s just no need to do anything but lightly cook the produce that June brings. Strawberries? Eat ‘em raw. (Or maybe with a bit of cream if you must.) Asparagus? Steam it. Jersey royals? Ditto. Tomatoes? They’re getting there. Here are some ideas for a selection of my favourite June produce.
Spinach
Spinach and potato cakes – this is actually an idea from the Asda magazine! It calls for bacon and leeks as well. Serve it alongside a fresh salad of spinach and tomato for a great light dinner. Plus: the cakes can be make ahead of time, and kept in the refrigerator until cooking.
Steamed or freshly wilted spinach makes a great side dish to fish. Just get as much water out of it as you can before serving.
Spinach makes a fantastic base for any salad - just add your favourite ingredients
Spinach, carrot and radish, chopped finely, make a lovely salad.
Swirl some clean spinach into a veggie soup or a curry to liven it up. (This especially works
Welsh lamb
It doesn’t have the same depth of flavour as its more mature counterparts, but nonetheless it’s ever so fresh and very local.
Try Nigel Slater’s lamb marinated with anchovy and mint (yum!). Serve with broad beans, perhaps?
Seared lamb chunks in tomatoes with feta, olives and spinach is really tasty. Cumin gives it a great Moroccan flavour.
Lamb burgers with harissa and tabbouleh tops my list of fabulous dinners. Go for lean lamb – otherwise, it’s a bit too greasy. And don’t forget that harissa’s got plenty of oil in it already.
Braised lamb with broad beans, peas, feta and thyme sounds like a perfect late spring/early summer dish. I imagine eating it on a late Sunday afternoon with the windows open.
Broad beans
Pasta salad with feta, mint, broad beans and peas – yet another Asda idea! I was impressed. However, I do recommend reducing the amount of oil called for in the recipe, as well as using reduced-fat feta.
Broad bean puree is one of my favourites – on its own or with mint, dill, thyme – take your pick really.
For a yummy Mexican tapas, toss broad beans with finely sliced shallots, some fresh chopped vine tomatoes, garlic and coriander.
Broad beans mixed with yogurt make great mezze.
Try just steaming fresh broad beans and serving with salmon.
Strawberries
These little babies are the star of the fruit world, in my opinion. Even early in the season, their juice just jumps off their skins and onto the tongue. It’s a shame they’re not as good all year-round.
They’re best on their own really. But if you must, a splash of cream wouldn’t hurt.
Sinking summer fruit into a jelly is a great way to up the fruit count. Though I wouldn’t do this until late summer really.
Another late summer treat is strawberry sorbet. Olive has a great recipe for it in this month’s issue. Like what you see? You can also browse a sample of the issue.
Thursday, 1 May 2008
whenever May it come...
It's a new month, it's a new day, it's a new life for me.... and I'm feeling good.
Okay, I'm no Nina Simone. But I am feeling good, because it's May! Hooray! Plenty of new and exciting produce will be available. We've had a few teasing tastes of asparagus, of strawberries, but now, even more is available. My tongue - and my stomach - can't wait. Here are a few ideas to whet the appetite.
Strawberries
Thus far, I'm still a fan of the "eat them on their own" team. The flavours are so new, so fledging, that to pair them with anything else might not work.
But if you must:
-put together a simple fruit salad for breakfast: strawberries, bananas, and some natural yogurt taste amazing together.
-add to some muesli. I'm loving Waitrose's apricot and fig muesli at the moment. Very fruity.
-pair with some dark chocolate - not too much, mind. Best to go with those mini Green and Blacks rather than the big 'uns.
Asparagus
I'm a little confused - one week Sainsbury's is overloaded with the stuff, and the next week it's all Peruvian produce. Asparagus eludes me once again. But when it is around, here are some lovely ideas:
Asparagus, pea and basil soup: ever so easy. Combine them all with some veggie stock, and simmer. Puree when it's ready. Don't fancy basil? Use mint instead. Or use watercress. Or leek. Any and every green vegetable will do. But the first three are my personal preference.
Keep it simple: poached egg, grilled bacon, steamed asparagus. The most beautiful triptych you'll ever come across. Museum-quality.
I love this idea - asparagus mimosa. Egg and asparagus, but classy-like. Just add champagne.
As a side dish, asparagus with hollandaise can't be beaten. But hollandaise isn't exactly low-calorie. I have never been let down by the South Beach Diet's mock hollandaise sauce. (Note: Smart Balance spread is a heart-healthy spread available in the US. In the UK, try a similar product.)
Welsh lamb
I know things are looking up when Waitrose stops stocking New Zealand lamb and starts stocking the Welsh variety. It's very young, and very new, but excellent in a variety of recipes. Try these:
Hugh Fearnley Whittingstall offered up this excellent idea in a recent Guardian weekend column. Lamb, spelt and kale: It's part stew, part casserole - but all one-pot meal. You can't go wrong.
I got a bit creative in the kitchen earlier this week, combining diced leg of lamb, light feta cheese, black olives, onions, chopped tomatoes and spinach. Another fabulous one-pot meal: just sear the lamb, then allow to rest on the side. Saute the onions, and add the chopped tomatoes and simmer. Add chopped olives, spinach and black olives just before serving. Go crazy and add harissa too if you have it on hand, but it's not a requirement. I served it with green beans and carrots for myself, but with plenty of rice for those with larger appetities.
Grilled rump steak of lamb would taste lovely with steamed sweet potatoes and some sauteed courgettes.
New potatoes
Thanks to Jersey, the new season of potatoes is upon us. These little nutty nuggets are perfect, just lightly steamed. But with fresh herbs and a tiny bit of olive oil, they are even better. Just don't get too carried away!!
Radishes
On their own, they're not particularly exciting. (Though word is that Nicole Kidman considers them her pregnancy craving... how strange.) But combined with other veggies, they are a crunchy addition to a summer salad.
-In a food processor, combine radishes, carrot and oregano (or thyme). Serve as a side salad as part of a mezze or along side a fresh fish dish.
-Chopped salad: chop baby spinach, carrot, radish, capers and plenty of lemon juice. Makes a lovely and bright light lunch.
To be honest, spring has come quite late this year. Fingers crossed that June brings us our favourite produce in droves. In the meantime, keep eating!
Okay, I'm no Nina Simone. But I am feeling good, because it's May! Hooray! Plenty of new and exciting produce will be available. We've had a few teasing tastes of asparagus, of strawberries, but now, even more is available. My tongue - and my stomach - can't wait. Here are a few ideas to whet the appetite.
Strawberries
Thus far, I'm still a fan of the "eat them on their own" team. The flavours are so new, so fledging, that to pair them with anything else might not work.
But if you must:
-put together a simple fruit salad for breakfast: strawberries, bananas, and some natural yogurt taste amazing together.
-add to some muesli. I'm loving Waitrose's apricot and fig muesli at the moment. Very fruity.
-pair with some dark chocolate - not too much, mind. Best to go with those mini Green and Blacks rather than the big 'uns.
Asparagus
I'm a little confused - one week Sainsbury's is overloaded with the stuff, and the next week it's all Peruvian produce. Asparagus eludes me once again. But when it is around, here are some lovely ideas:
Asparagus, pea and basil soup: ever so easy. Combine them all with some veggie stock, and simmer. Puree when it's ready. Don't fancy basil? Use mint instead. Or use watercress. Or leek. Any and every green vegetable will do. But the first three are my personal preference.
Keep it simple: poached egg, grilled bacon, steamed asparagus. The most beautiful triptych you'll ever come across. Museum-quality.
I love this idea - asparagus mimosa. Egg and asparagus, but classy-like. Just add champagne.
As a side dish, asparagus with hollandaise can't be beaten. But hollandaise isn't exactly low-calorie. I have never been let down by the South Beach Diet's mock hollandaise sauce. (Note: Smart Balance spread is a heart-healthy spread available in the US. In the UK, try a similar product.)
Welsh lamb
I know things are looking up when Waitrose stops stocking New Zealand lamb and starts stocking the Welsh variety. It's very young, and very new, but excellent in a variety of recipes. Try these:
Hugh Fearnley Whittingstall offered up this excellent idea in a recent Guardian weekend column. Lamb, spelt and kale: It's part stew, part casserole - but all one-pot meal. You can't go wrong.
I got a bit creative in the kitchen earlier this week, combining diced leg of lamb, light feta cheese, black olives, onions, chopped tomatoes and spinach. Another fabulous one-pot meal: just sear the lamb, then allow to rest on the side. Saute the onions, and add the chopped tomatoes and simmer. Add chopped olives, spinach and black olives just before serving. Go crazy and add harissa too if you have it on hand, but it's not a requirement. I served it with green beans and carrots for myself, but with plenty of rice for those with larger appetities.
Grilled rump steak of lamb would taste lovely with steamed sweet potatoes and some sauteed courgettes.
New potatoes
Thanks to Jersey, the new season of potatoes is upon us. These little nutty nuggets are perfect, just lightly steamed. But with fresh herbs and a tiny bit of olive oil, they are even better. Just don't get too carried away!!
Radishes
On their own, they're not particularly exciting. (Though word is that Nicole Kidman considers them her pregnancy craving... how strange.) But combined with other veggies, they are a crunchy addition to a summer salad.
-In a food processor, combine radishes, carrot and oregano (or thyme). Serve as a side salad as part of a mezze or along side a fresh fish dish.
-Chopped salad: chop baby spinach, carrot, radish, capers and plenty of lemon juice. Makes a lovely and bright light lunch.
To be honest, spring has come quite late this year. Fingers crossed that June brings us our favourite produce in droves. In the meantime, keep eating!
Friday, 21 March 2008
more delicious Mediterranean flavours
I just can't get enough. Of these amazing Mediterranean flavours that is, this time north African. Last night I tried a recipe at home from the most recent issue of Gourmet - Merguez lamb patties with golden raisin couscous. I liked the look of it from the start - lots of spices and seasonings, but low on the added fats.
Cumin, coriander, harissa, cinnamon, garlic and fennel seeds all get mixed into the lamb patties (be careful, it turns your hands red). Once those go in the frying pan, boil some chicken stock and add the couscous, golden sultanas, lemon zest and fresh coriander (cilantro).
While I was putting this together (under 30 minutes from start to finish!), I realised that the dish lacked something refreshing to cleanse the palate, what with all those spicy flavours and the filling couscous. I quickly dropped a courgette into the food processor with some dill to finely chop in. Then I scooped it out into a bowl and added two tablespoons (big 'uns) of fat-free natural yogurt to the bowl (a la my recent mezze night). The mixture was then split evenly on the two plates, alongside the couscous and the lamb patties piled on top. (I only gave myself 1/3 of the couscous mixture - believe me, that was plenty.)
Munching down on my dinner over an episode of House, I realised that actually the lamb mince itself has quite a lot of fat, and I'm not sure that it's also necessary to fry those patties in a tablespoon of oil as well. I think next time I might grill them. I love the harissa (I always do). Surprisingly, I liked the couscous too - I was suspicious of raisins, lemon and coriander, but actually, it worked. And my courgette yogurt was a fantastic addition - very palate cleansing and really healthy. It pleased me other half too. Definitely a keeper, this one.
Cumin, coriander, harissa, cinnamon, garlic and fennel seeds all get mixed into the lamb patties (be careful, it turns your hands red). Once those go in the frying pan, boil some chicken stock and add the couscous, golden sultanas, lemon zest and fresh coriander (cilantro).
While I was putting this together (under 30 minutes from start to finish!), I realised that the dish lacked something refreshing to cleanse the palate, what with all those spicy flavours and the filling couscous. I quickly dropped a courgette into the food processor with some dill to finely chop in. Then I scooped it out into a bowl and added two tablespoons (big 'uns) of fat-free natural yogurt to the bowl (a la my recent mezze night). The mixture was then split evenly on the two plates, alongside the couscous and the lamb patties piled on top. (I only gave myself 1/3 of the couscous mixture - believe me, that was plenty.)
Munching down on my dinner over an episode of House, I realised that actually the lamb mince itself has quite a lot of fat, and I'm not sure that it's also necessary to fry those patties in a tablespoon of oil as well. I think next time I might grill them. I love the harissa (I always do). Surprisingly, I liked the couscous too - I was suspicious of raisins, lemon and coriander, but actually, it worked. And my courgette yogurt was a fantastic addition - very palate cleansing and really healthy. It pleased me other half too. Definitely a keeper, this one.
Monday, 1 October 2007
grilled lamb steaks on a bed of roasted sweet potatoes and tomatoes with chickpeas, harissa and rosemary
When in doubt, grill it: a healthy option, generally hard to mess up and a time saver (or saviour, depending on your viewpoint). Last night, I created this warming, rustic dish full of autumn colours and deep, savoury flavours.
(serves 2)
Preparation time: 10-15 minutes
Cooking time: 60 minutes
(for the lamb)
2-3 lamb leg steaks
Fresh rosemary
Salt and freshly ground black pepper
2 tsp of harissa
5 sprays of olive oil
(for the sweet potato mixture)
2 medium-large sweet potatoes, peeled and cut into small chunks
200 grams of the ripest tomatoes you can find (I used a mixture of cherry, pomodorino, and flavouripe), halved
Leaves of three stalks of rosemary
15 sprays of olive oil
Salt and freshly ground black pepper
1 can of chickpeas, rinsed and drained
1 can of cherry tomatoes in rich juices
1 tablespoon of harissa
1 tbsp of red wine vinegar
2 stalks of rosemary
Preheat the oven to 200 C. Combine the sweet potatoes, tomatoes, olive oil, rosemary and salt and pepper in a foil-lined roasting tin. Roast for 45 minutes.
About 15 minutes before the sweet potatoes are done, combine the can of cherry tomatoes with juice, the red wine vinegar and the can of drained chickpeas to a large sauté pan. Bring slowly to a boil, then reduce to a simmer.
Prepare the lamb steaks by seasoning with pepper and sticking a part of a sprig of rosemary into the centre of the steak (use a knife to cut a small slit). Smear a small amount of harissa onto the top of the meat.
Once the sweet potatoes/tomatoes are ready, remove from the oven and allow to rest.
Change the setting from the oven to the grill and allow the grill to preheat to medium. Once it is ready, place the lamb steaks under the grill for about 4 minutes on each side.
Add the entire contents of the roasting tin to the chickpea mixture and add a tablespoon of harissa and the 2 stalks of rosemary. Mix the contents gently, then cover and allow the flavours to infuse until the lamb steaks are finished.
Spoon generous helpings of the mixture on to a place, piling high near the centre. Gently rest the lamb steak on the top of the mixture. Serve with the jar of harissa to the side should some want a bit of extra heat.
As it was only my second venture into cooking with lamb, I was particularly pleased with the outcome. The aromas of rosemary permeated the flat, but very delicately infused the meat. The addition of harissa was a crucial one: it added a spicy, earthy layer to the dish (I even added a bit more during the meal, and would consider marinating the lamb in harissa for a few hours prior to cooking next time).
As always, the sweet potatoes were deep and sweet, having soaked the tangy addition of tomatoes and vinegar. I am keen to seek out the original flavour from lamb: thus far, for me, it has been more about what is added to accompany this sweet, fatty meat rather than the meat itself. For fish, I find the complete opposite is true. On to the next stage of experimentation, then...
Sunday, 30 September 2007
learning to lamb
Despite the sheer amount of cheese in my refrigerator from my trip to the British Cheese Festival yesterday, I'm not using any for dinner tonight. Instead, lamb is on the menu. I will admit, lamb is not one of my preferred meats. I can count on one hand the number of times I have eaten it. But, as a thank you to my husband for driving me to said cheese festival yesterday, I will be cooking lamb.
(Oh, and there's the other reason - I have been reading about the gastronomic virtues of autumn lamb, which is evidently much tastier than the young spring meat - but I'll let my husband believe it is only the former point that tipped the scales in his favour.)
Truth be told, I am properly excited. As I cook, on average, 6.5 nights out of 7, it can feel as though I have lost that exhilirating feeling of experimentation. Gone are the days of learning simple techniques. What I am not saying is that I have learned everything - what I am saying is that some of my novice excitement has matured somewhat (a bit like the autumn lamb).
So tonight, full-on experimentation will be happening in my kitchen. I have yet to consult a cookery book for lamb - those pages in my recipe books are wholly untouched and not at all stuck together, unlike the fish section, glued together by repeated usage.
But knowing what I do about lamb, I know flavours earthy, sweet, and tangy work well. Here is what I'm thinking - sweet potatoes, chickpeas, rosemary, harissa paste. It has probably been done before, as it is quite a Mediterranean-inspired combination. I am flying blind here: wish me luck.
(Oh, and there's the other reason - I have been reading about the gastronomic virtues of autumn lamb, which is evidently much tastier than the young spring meat - but I'll let my husband believe it is only the former point that tipped the scales in his favour.)
Truth be told, I am properly excited. As I cook, on average, 6.5 nights out of 7, it can feel as though I have lost that exhilirating feeling of experimentation. Gone are the days of learning simple techniques. What I am not saying is that I have learned everything - what I am saying is that some of my novice excitement has matured somewhat (a bit like the autumn lamb).
So tonight, full-on experimentation will be happening in my kitchen. I have yet to consult a cookery book for lamb - those pages in my recipe books are wholly untouched and not at all stuck together, unlike the fish section, glued together by repeated usage.
But knowing what I do about lamb, I know flavours earthy, sweet, and tangy work well. Here is what I'm thinking - sweet potatoes, chickpeas, rosemary, harissa paste. It has probably been done before, as it is quite a Mediterranean-inspired combination. I am flying blind here: wish me luck.
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