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Archive for March, 2012

Broccoli & smoked haddock soup

Posted in Fish, Food, Healthy, Soup, tagged , , , , , on 31 March 2012| Leave a Comment »

This soup is delicious and really filling with a mild smoky flavour from the fish. Serve with crusty bread.

Broccoli & smoked haddock soup – to serve 4

  • 450g broccoli
  • 50g unsalted butter
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 sprig of thyme
  • 1 bay leaf
  • 250g smoked haddock fillet, skinned and diced
  • 850ml milk
  • lemon juice
  • cayenne pepper

Trim the broccoli, peel the fatter bits of the stem and then cut into bite-sized pieces. Melt the butter in a large pan. Add the broccoli, onion, whole garlic cloves, thyme and bay leaf. Stir to make sure everything is coated and then cover and sweat over a very low heat for 10 minute, stir now and then to make sure it doesn’t stick.

Add the haddock and milk, and season (though not too much salt as your fish might be quite salty). Bring to the boil and simmer covered, for 10-15 minutes or until the broccoli is really tender. Remover the bay leaf and thyme and liquidise.

Reheat when ready to serve, stir in a squeeze of two or lemon to give it a nice freshness.

Wine suggestion: Try a white wine from Gascogny. We enjoy drinking the Domaine de Pellehaut Harmonie de Gascogne white (from Mitchellandson.com)  which blends Ugni Blanc, Colombard, Sauvignon, Gro & Petit Manseng and Chardonnay into a delightful fresh and fruity wine. Enough freshness and interest, but with an easy drinking finish. Great as a house white!

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Easy pasta dish to use up leftover mascarpone

Posted in Food, Pasta, Vegetarian, tagged , , , , , on 29 March 2012| Leave a Comment »

Mascarpone is a great ingredient but its one we use rarely as most recipes only require a few spoons and we inevitably end up throwing the rest out. Well not any more! This is not really a recipe but more of an idea which you can adapt depending on what else you have lying around to complement your mascarpone.

Pea, mint & mascarpone pasta – to serve 2

  • 200g pasta
  • 140g frozen peas
  • 100g mascarpone
  • handful of chopped mint

Cook the pasta according to the pack and add the peas for the last 3 minutes of cooking time. Scoop out and reserve a bit of the cooking water before you drain the pasta and peas. Return to the pan and add the mascarpone, mint, plenty of seasoning and a couple of spoons of the cooking liquid to make a nice saucy consistency.

Wine Suggestion: Something simple and food friendly is all that’s needed here. An easy Pinot Grigio (not a variety that we often recommend) went really well.

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Sticky lemon & chilli chicken noodles

Posted in Asian, Chicken, Food, Healthy, tagged , , , , , , on 27 March 2012| 1 Comment »

Healthy, super-speedy and tasty. Perfect weeknight dinner!

Sticky lemon & chilli chicken noodles – to serve 2

  • 100g thread egg noodles
  • 2 skinless chicken breasts, sliced into strips
  • 1 tsp cornflour
  • oil
  • 4 scallions, shredded
  • 50 mange tout, shredded
  • 1 red pepper, sliced
  • 2 tbsp soy sauce
  • 1 lemon, juiced
  • 1 tbsp honey
  • 2 tbsp chilli sauce

Cook the noodles according to the pack. Put the chicken slices into a plastic bag, add the cornflour and some seasoning and give it a good shake. Heat 1 tbsp oil in a wok and stir-fry the chicken until golden. Set the chicken aside and add the vegetables to the pan but hold back some of the scallions for a garnish. Toss for a couple of minutes .

Return the chicken to the pan and add the lemon, honey, soy sauce and chilli sauce, plus a splash of water and bubble for a few minutes to make a sauce. Toss with the noodles and garnish with the remaining scallions.

Wine Suggestion: Go for something fresh, fruity and aromatic, like a Sauvignon Blanc from Italy or Chile.

(Original recipe from BBC Good Food)

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Prawn Saganaki

Posted in Food, Greek, Shellfish, tagged , , , , on 25 March 2012| 1 Comment »

This is a Greek mezedes dish which works really well as a starter for 4 with some crusty bread. We divided this onto plates but its also nice (and more common in Greece) to plonk the dish on the table and let everyone serve themselves. Saganaki dishes take their name from a small shallow frying pan used to fry or braise small portions of food, like cheese or shellfish.

Garides saganaki (Prawn saganaki) – to serve 4

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 200g tinned chopped or fresh tomatoes, peeled and diced
  • ½ tsp sugar
  • 5 tbsp dry white wine
  • 2 tsp dried oregano
  • 16 large prawns, peeled and deveined
  • 3 tbsp finely chopped parsley or mint
  • 100g feta cheese, diced

Heat the oil in a pan. Add the onion and cook over a medium heat for 4-5 minutes, or until soft and translucent. Add the tomatoes, sugar, wine, and oregano and season with salt and pepper. Turn up the heat and cook, uncovered, over a high heat for about 10 minutes, until thickened. Meanwhile, preheat the grill.

Add the prawns to the pan and cook for another few minutes. Stir in the parsley or mint and transfer the mixture to a small flameproof dish. Sprinkle over the cheese and grill for 5 minutes or until the cheese is melted and starting to brown.

Wine Suggestion: Serve with a glass of anise-scented ouzo if you’re feeling really authentic! Or try and search out some of the excellent, new-generation of Greek wines, like a white Assyrtiko.

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Green Olive Tapenade

Posted in Food, Vegan, Vegetarian, tagged , , , , , , on 22 March 2012| 6 Comments »

This is something we’ve bought loads, either in a deli or in a restaurant. Easy, tasty and fresh; don’t know why it has taken so long for us to make our own! Provided you keep it in the fridge with a thin film of olive oil covering the top it will last for ages. A really nice topping for bruschetta or slices of crusty bread.

Green olive paste  – makes enough to fill a jam jar

  • 40 stoned green olives
  • 1 tsp capers
  • 1 tbsp ground almonds
  • 1 garlic clove
  • 4 tbsp olive oil
  • ¼ tsp ground cumin
  • ¼ tsp ground paprika

Put all the ingredients in a food processor and blend to make a purée.

Wine Suggestion: The influence here is clearly Spanish and as you’re likely to serve this before a meal we suggest the ultimate Spanish aperitif – a glass of Sherry. We would choose either a Fino or Manzanilla where the salty-savoury freshness would really compliment the tangy olive flavours and add a texture that really works. It is super important that you pick a recently bottled version (ask your wine merchant to explain the lot numbers! … or me if you are in Mitchell’s) as these sherries really lose freshness and vitality if it has been bottled too long.

(Original recipe from Real Fast Vegetarian Food by Ursula Ferrigno, Metro Publishing Ltd., 2002.)

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Almost instant tomato soup & cheesy garlic bread

Posted in Food, Vegetarian, tagged , , , , on 21 March 2012| 1 Comment »

Not quite instant but this definitely won’ t take up too much of you time. We’re going to start serving cheesy, garlic ciabatta with lots of things!

Quick tomato soup with cheesy garlic dippers – to serve 2

  • 400g tin cherry tomatoes
  • 1 tbsp caster sugar
  • 100ml vegetable stock
  • dash of Tabasco
  • dash of Worcestershire sauce
  • 2 tbsp mascarpone
  • basil leave to serve

FOR THE DIPPERS

  • 1 medium ciabatta roll, halved
  • 1 garlic clove, halved
  • 125g ball mozzarella, shredded

Put the tomatoes, sugar, stock and sauces into a medium pot and season. Bring to a simmer and cook for 5-10 minutes. Stir in the mascarpone and blend until smooth, then keep warm while you make your cheesy garlic bread.

Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and starting to brown. Sprinkle some basil over the soup and serve with the cheesy bread.

Wine Suggestion: Simple and fruity is best, but you will need to keep a little acidity in the wine to match the tomatoes. We suggest you enjoy a simple Chianti / Sangiovese-based wine. Make sure it is isn’t too complex, extracted or oaked as these layers will be lost on the simplicity of this dish. The real joy is in the simplicity!

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Melting Moments

Posted in Uncategorized on 19 March 2012| 1 Comment »

Accurately named, these morsels are so light and melt in the mouth. This recipe is thanks to Gera (Jono’s mum) who keeps on encouraging us to cook more sweet things and provided this recipe so all thanks to her! Easy to make and too easy to eat.

Melting Moments – makes up to 20, depending on how big you make them!

  • 200g butter
  • 6 tbsp icing sugar
  • 115g plain flour
  • 115g cornflour
  • 1/2 tsp baking powder
  • raspberry jam

Heat oven to 160C and grease a baking tray or two.

In a food processor cream the butter and icing sugar.

Sift flour, cornflour and baking powder and add to the mixture. Process until a dough.

Roll into small balls and place on a greased baking tray. Wet a fork with water and press each ball to flatten a little.

Bake for 20 minutes until slightly firm but not too coloured. Remove from oven and allow to cool before removing from trays.

When cool put a small dollop of jam on the flat side of one biscuit and sandwich with another biscuit (so it looks a bit like a yo-yo).

Now try to stop everybody eating too many!

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Catalan-style turkey

Posted in Food, Spanish, tagged , , , , , on 18 March 2012| 1 Comment »

We, like most people, usually only eat turkey at Christmas. This is silly as it’s a really tasty meat (much superior to chicken in our opinion) and is also really cheap. We picked some turkey legs up in a supermarket for just a few euros. You need to soak the fruit for 12 hours before you cook the turkey.

Catalan-style turkey – to serve 2

  • 30g raisins
  • 40g pitted prunes
  • 6 tbsp vino rancio or dry sherry
  • 1 red onion, thinly sliced
  • 2 turkey drumsticks
  • 1½ tbsp olive oil
  • 100g chopped tomatoes (we used some from a tin)
  • 240ml water
  • 2 tsp pine nuts

Put the raisins and prunes in a bowl and pour over the vino rancio or sherry. Leave to soak for 12 hours.

Thinly slice the onion and season the turkey legs with salt and pepper.

Heat a wide pan over a medium heat and add most of the oil. Brown the turkey for about 10 minutes or until its golden all over, then add the onions. Fry the onions and turkey for another 10 minutes, stirring often, until the onions caramelise and turn dark golden brown.

Drain the vino rancio or sherry from the fruit and add to the pan. When most of it has evaporated, add the chopped tomato and cook until everything is well caramelised.

Pour in the water, turn down the heat and simmer for 30 minutes.

Add the raisins and prunes. Cover the pan and leave to cook for another hour, or until the turkey is really tender and the sauce is thick and delicious.

Meanwhile, heat the rest of the oil in a frying pan and cook the pine nuts over a low heat until golden.

Lift the turkey onto a serving dish, cover with the sauce and sprinkle with the pine nuts.

Wine Suggestion: Stick to the Spanish theme here we think. You could always have another glass of Sherry or try a Spanish red. We had a fantastic wine called Bráo made by a producer called Acustic from Montsant (which is beside the better known region of Priorat), just south of Barcelona. Pick one up in Bubble Brothers while they still have some left!!

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Oven-steamed fish parcels

Posted in Asian, Fish, Food, Healthy, tagged , , , , , , on 16 March 2012| 4 Comments »

This is really healthy and low-fat which is just what we like during the week. Serve with some steamed rice.

Steamed fish & pak choi parcels – to serve 4

  • 4 plaice, haddock or other white fish fillets
  • 2 pak choi, thickly sliced
  • 4 scallions, shredded
  • 1 red chilli, thinly sliced
  • 3cm ginger, cut into matchsticks
  • 2 tbsp reduced-salt soy sauce
  • juice 1 lime
  • 1 tsp sesame oil

Heat oven to 200C/180C fan/gas 6.

Put each fish fillet in the centre of a large piece of tinfoil. Top with the pak choi, scallions, chilli and ginger. Pull up the edges of the foil to make a dish to catch the sauce.

Mix the soy sauce, lime juice and 1 tbsp water and spoon over the fish. Carefully crimp the foil to enclose the fish making sure there are no gaps for the steam to escape.

Put the parcels on a baking tray and bake for 10-15 minutes or until the fish is cooked (depends how big your fillets are). Drizzle over a few drops of sesame oil before serving but go easy or you will overpower the delicate flavours.

Wine Suggestion: light and delicate with aromatic overtones and a little residual sugar instead of bone-dry is the key; try a New Zealand or just-off-dry German Riesling and you’ll have a delightful match.

(Original recipe from BBC Good Food)

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Caramelized garlic tart

Posted in Food, Vegetarian, tagged , , , , , on 14 March 2012| 1 Comment »

Don’t be put off by the copious amounts of garlic as they are mild and sweet by the time this delicious tart by Yotam Ottolenghi is cooked. It is perfect for a dinner party as you can have it cooked in advance and just reheat to serve.

Caramelized garlic tart – to serve 6

  • 375g all-butter puff pastry
  • 3 medium heads of garlic, cloves peeled
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 220ml water
  • ¾ tbsp caster sugar
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 120g soft creamy goat’s cheese
  • 120g hard mature goat’s cheese
  • 2 eggs
  • 100ml double cream
  • 100ml crème fraîche

You will need a shallow, loose-bottomed, 28cm fluted tart tin.

Roll out the pastry into a circle that will line the bottom and sides of the tin, plus a little extra. Line the tin with the pastry, place a large circle of greaseproof paper on the bottom and fill up with baking beans. Rest in the fridge for about 20 minutes.

Preheat the oven to 180ºC/Gas Mark 4. Put the tart in the oven and bake blind for 20 minutes. Take the beans and the paper out and bake for another 5-10 minutes or until the pastry is golden. Don’t panic if it puffs up in the middle it will deflate as it cools down. Set the tart case aside and leave the oven on.

While the tart case is baking, put the garlic cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch the garlic for 3 minutes, then drain well. Dry the saucepan, put the cloves back in and add the olive oil. Fry the garlic on a high heat for a couple of minutes. Add the balsamic vinegar and water and bring to the boil, then simmer gently for 10 minutes. Add the sugar, rosemary, thyme and ¼ tsp salt. Simmer for another 10 minutes or so on a medium heat, or until the liquid has almost evaporated and the garlic is coated in a dark syrup. Set the garlic aside.

Break up the cheeses and scatter pieces into the pastry case. Spoon over the garlic and syrup. Whisk the eggs, creams, ½ tsp salt and some black pepper together in a jug. Pour this over the tart filling to fill the gaps, make sure you still have cheese and garlic poking up through.

Turn the oven down to 160ºC/Gas Mark 3 and put the tart in. Bake for 35-45 minutes or until the filling is set and the top is nicely browned. Remove from the oven and leave to cool a little before taking it out of the tin. You might need to trim the pastry edge. Serve warm with a green salad.

Wine Suggestion: This combination of dairy products and pastry demands a white with good body and moderate acidity. A Rhone white that uses one, or a combination of Roussanne, Marsanne and a little Viognier would work well, but avoid most 100% Viognier wines as the acidity won’t be great enough. We drank a Hermitage white which combined the first two of these grapes to good effect and provided an excellent complimentary texture.

(Original recipe from Yotam Ottolenghi’s Plenty, Ebury Press, 2010.)

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Daube de Boeuf Provençale

Posted in Beef, Food, tagged , , , , , on 12 March 2012| 1 Comment »

This is really rich winter stew which is great for a dinner party as you can make it in advance and just re-heat it and cook some veg to serve. You will need to start marinading the beef the night before. The anchovies act like a seasoning and really enhance the flavours of the dish, rather than adding any fishy flavours, so don’t leave them out.

Beef Provençale – to serve 8

  • 1.3kg lean stewing beef (like topside or chuck)

FOR THE MARINADE:

  • 2 tbsp olive oil
  • 300ml dry white or red wine
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp thyme or sage
  • 1 bay leaf
  • 2 garlic cloves, peeled and crushed
  • 110g carrots, thinly sliced
  • 110g onions, thinly sliced
  • 450g streaky bacon cut into 1cm lardons
  • 1 x 400g tin chopped tomatoes
  • 150ml beef stock
  • 175g sliced mushrooms
  • 10 anchovy fillets
  • 2 tbsp capers
  • 3 tbsp white or red wine vinegar
  • 2 tbsp chopped flat-leaf parsley
  • 2 cloves garlic, crushed

Cut the beef into large very large chunks, about 8cm. Mix the marinade ingredients in a large casserole. Add the meat, cover and marinade overnight in the fridge or somewhere cool. Remove the meat to a plate and strain the marinade, reserving both the liquid and the vegetables.

Heat the oil in a frying pan, cook the bacon lardons until crisp, add to the casserole. Dry the meat with kitchen paper and seal in the hot pan, then add to the bacon along with the marinated vegetables and tinned tomatoes.

De-glaze the frying pan with the marinade and beef stock, then add to the casserole. Bring to the boil and simmer very gently either for about 1½ – 2 hours. Alternatively you can cook bring to a simmer and then transfer to a preheated oven 170ºC/gas 3.

Meanwhile sauté the sliced mushrooms on a hot pan and set aside.

When the meat is really soft and tender, liquidise the anchovies with the capers, parsley, wine vinegar and garlic. Add to the casserole along with the mushrooms. Simmer gently for another 8-10 minutes. Taste and season if necessary (you probably won’t need salt).

Serve with mash and green veg.

Wine Suggestion: We shared a bottle of “le Carignator” by Jean-Marie Rimbert from the St Chinian area of southern France with some friends and it was perfect; juicy fruit with depth, personality, subtle Garrigue spices and real interest. We think it is worth seeking out if you can as it is rare to get 100% Carignan in a wine,  which is a shame as this wine proves. Jules found it in Bubble Brothers in Cork and gave it to Jono for Valentines.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)

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Pea & leftover herb risotto

Posted in Food, Vegetarian, tagged , , , , on 9 March 2012| 2 Comments »

This is a great little risotto to help use up those half-used bags of fresh herbs. Tarragon, parsley and basil will all work well and you will probably have the rest of the ingredients in the cupboard already.

Pea & leftover herb risotto – to serve 2

  • 25g butter
  • 1 onions, finely chopped
  • 1 small garlic clove, crushed
  • 140g risotto rice
  • 600ml hot vegetable stock
  • 85g frozen peas
  • 2 tbsp chopped tarragon, basil or parsley
  • 1 tbsp grated Parmesan

Melt the butter in a saucepan, then add the onion and garlic. Cook for about 5 minutes or until softened, then stir in the rice.

Pour in a ladleful of stock and simmer until the liquid has been absorbed, stirring now and then. Keep adding the stock like this until it is all used and the rice is soft. Stir in the peas and tarragon and heat through for a couple of minutes. Check seasoning, then stir in the Parmesan and serve with some more Parmesan if you like.

Wine Suggestion: Sauvignon Blanc has characteristic herbal and green vegetal flavours which will complement the peas and herbs in this dish. We prefer the more subtle French versions, try one from the Loire Valley and don’t forget white Bordeaux.

 (Original recipe from BBC Good Food)

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Tuna tataki noodles

Posted in Asian, Fish, Food, tagged , , , , on 8 March 2012| 3 Comments »

Tataki is a Japanese way of preparing fish which involves searing it quickly, slicing thinly and serving with ginger that has been pounded into a paste.  This takes just 15 minutes to make and is fresh, tasty and healthy.

Tuna tataki noodles – to serve 2

  • 2 tuna steaks
  • 1 tsp black peppercorns, coarsely ground or cracked
  • 150g soba noodles, cooked according to the pack
  • 2 scallions, shredded
  • 1 tbsp groundnut oil
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 garlic clove, grated
  • ginger grated to make 1 tbsp

Rub the tuna with the black pepper and sear in a hot non-stick pan for 1 minute on either side. Rest for a couple of minutes before slicing into strips.

Divide the noodles between 2 bowls and add half the tuna strips to each. Top with the scallions.

Mix the rest of the ingredients together to form a paste and drizzle this over the tuna and noodles.

Wine Suggestion: Tuna is meaty fish but this dish is definitely not heavy so a light red wine, such as a Beaujolais would work well. Stick it into the fridge for a short time so it is slightly chilled and it will give the whole meal a zing.

(Original recipe from BBC Good Food.)

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Quick Pan-fried Pork with Mushrooms

Posted in Food, Pork, tagged , , , on 7 March 2012| 1 Comment »

This is really easy for  mid-week and you won’t have to look to hard for the ingredients. Great served with some mash!

Pan-fried pork with mushrooms – to serve 4 

  • 500g pork tenderloin fillet
  • 1 tbsp plain flour
  • 2 tsp dried rosemary
  • 3 tbsp olive oil
  • 250g chestnut mushrooms, sliced
  • 1 fat garlic clove, finely chopped
  • 300ml vegetable stock

Cut the pork diagonally into slices. Put the flour, rosemary and some seasoning in a plastic bag and add the pork, then toss until the meat is well coated.

Heat 2 tbsp of oil in a large frying pan. Fry the pork for 3-4 minutes until browned on both sides, turning once. Remove the pork from the pan and set aside – it won’t be cooked at this stage.

Heat the rest of the oil in the pan, throw in the mushrooms and fry for a couple of minutes or until starting to soften. Add the garlic and return the pork to the pan along with any flour still in the bag. Stir in the stock and bring to the boil. Simmer for about 5 minutes or until the pork is cooked.

Wine Suggestion: You could go for a white or red here. If you choose white go for something with a bit of texture, like a white Côtes du Rhône made from Grenache Blanc, Marsanne and Rousanne (avoid any made from Viognier as they won’t have enough acidity for the dish). If you fancy a red go for a Syrah which should have a bit of spice but won’t overwhelm the pork.

(Original recipe from BBC Good Food.)

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Twice baked potatoes

Posted in Food, Vegetarian, tagged , , , , on 4 March 2012| 4 Comments »

This is a delicious veggie dinner and no hassle at all to put together. We might twice bake a lot more of our baked potatoes from now on!

Twice baked potatoes – to serve 4

  • 4 large baking potatoes
  • 40g butter
  • 180ml soured cream or crème fraîche
  • 120g mature Cheddar, grated
  • 2-3 scallions, trimmed and thinly sliced

Heat the oven to 200ºC/Gas Mark 6. Put the potatoes on a baking tray and cook for about an hour or until they are tender. Take them out of the oven but leave the oven on.

When the potatoes are cool enough handle, slice them in half lengthways and scoop the insides out into a bowl, leave a shell about ½ a cm thick. Put the shells back in the oven to crisp up while you make the filling (but don’t leave them any longer than 10 minutes).

Mash the potato with the butter, then stir in the cream or crème fraîche, Cheddar and scallions. Season generously with salt and pepper (we like freshly ground white pepper for potatoes). Spoon the potato back into the shells and return to the oven for 10-15 minutes or until heated through and golden. Cool for a minute before you serve them. Some greens on the side go well.

Wine Suggestion: Our initial thought was a Chardonnay to complement the creamy textures and rich flavour of this dish. As there was no Chardonnay in the fridge we went for an Australian Riesling (Mount Horricks Watervale Riesling 09) and this also did the trick. We’d stick to a white for this one.

(Original recipe from River Cottage Veg Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)

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Neeps n Shanks

Posted in Food, Lamb, tagged , , , , on 1 March 2012| 5 Comments »

Real comfort food with rich and deep flavours. We took the meat of the shanks when they were cooked cause our bowls weren’t big enough!

A dish of lamb shanks with preserved lemon and swede – to serve 4

  • 2 large onions, sliced into thick segments
  • 3 tbsp olive oil
  • 4 lamb shanks
  • 2 tbsp plain flour
  • 3 cloves garlic, thinly sliced
  • 750ml light stock or water
  • 200ml white vermouth or white wine
  • a large turnip (or a swede if that’s what you call them), cut into chunks
  • juice of half a lemon
  • 2 preserved lemons
  • 4 bushy sprigs of parsley

Preheat the oven to 160°C/Gas 3.

Warm the oil in a deep casserole and season the lamb. Lighlty brown the lamb all over in the oil, then lift it out.

Add the onions to the pan. Let them soften and colour a little , then stir in the flour.

Add the garlic, stock and wine and bring to the boil. As soon as it boils, add the turnip and the lemon juice along with the spent lemon shell, plus some seasoning.

Put the lamb shanks back in, cover with greaseproof paper and a lid and put in the oven for 2 hours, turning the shanks now and then.

After an 1½ hours cut the preserved lemons in half and scrape out the pith. Chop the skin fairly finely. Add to the casserole and continue to cook for the remaining 30 minutes or until the turnip is tender and you can easily pull the lamb from the bones.

Roughly chop the parsley leaves and add to the casserole. Let it settle for a minute or two before serving.

Wine Suggestion: We would usually pair lamb with red wine but it’s important to think about the sauce when you are matching wine with food. This dish has quite an intense lemon flavour and the sauce is rich which calls more for a full-bodied white such as an oaked Sémillon.

(Original recipe from Nigel Slater’s Tender Volume 1, Fourth Estate, 2009.)

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