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Posts Tagged ‘Lamb mince’

Lamb & Pea Ragu

Posted in Food, Lamb, tagged , , , , , , , , , , , on 24 May 2022| 3 Comments »

Bored with bolognese? Try this lamb and pea ragu for a change, it’s just as comforting but peas for a bit of Spring freshness.

Wine Suggestion: We had a glass of the Umani Ronchi Rosso Conero Serrano, which is an unoaked Montepulciano with a touch of Sangiovese. Springtime in a glass.

Lamb & pea ragu – serves 6

  • 2tbsp olive oil
  • 500g lamb mince
  • 1 onion, finely diced
  • 1 small carrot, finely diced
  • 1 stick of celery, finely diced
  • 1 leek, finely diced
  • 3 cloves of garlic, crushed
  • a pinch of dried chilli flakes
  • 1 tsp ground fennel seeds
  • 1 anchovy fillet, drained
  • a splash of white wine
  • 200g tomato passata
  • 250ml chicken stock
  • 250ml full-fat milk
  • 1 tbsp balsamic vinegar
  • 150g frozen peas
  • grated Parmesan
  • 500g casarecce, fusilli or other pasta

Heat the oil in a large, deep frying pan over a high heat. Add the mince and fry until well browned. Season with salt and pepper and scoop out with a slotted spoon and set aside.

Add the carrot, celery and leek to the fat in the pan and cook gently for about 10 minutes. Add the garlic, chilli flakes, ground fennel seeds, and anchovy to the pan and cook for another minute.

Return the lamb to the pan and stir into the vegetables, then add the splash of wine and allow it to almost evaporate. Add the passata and simmer for 5 minutes, then add the chicken stock and simmer for 10 minutes more, until the sauce is quite thick.

Add the milk and simmer for about 15 minutes or until the sauce is thick and creamy, then stir in the balsamic vinegar and peas and cook for a final 3 minutes. Season again to taste.

Meanwhile, cook the past is lots of very salty water. Drain and reserve a mug of cooking water. Combine the sauce and pasta and add a bit of pasta cooking water to moisten if you need.

Serve with lots of grated Parmesan.

(Original recipe by Jane Baxter in The Guardian)

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Bobotie

Posted in Food, tagged , , , , , , , on 29 October 2019| Leave a Comment »

Bobotie

We made this on the first dark night after the clocks changed. A delicious spicy baked dish from South Africa that we had heard of many times but never tasted. Definitely give this one a go as the flavours are fantastic.

Wine Suggestion: An old favourite provided the match tonight: the Secateurs Red by Adi Badenhorst. A Shiraz, Cinsault & Grenache blend, this shows how Swartland holds it’s own against similar Southern Rhone wines; a juicy and spicy red with class.

Bobotie – serves 6

  • butter, for greasing
  • 4 tbsp of olive oil
  • 3 onions, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 bay leaves
  • 1½ tsp mustard seeds
  • 2 tsp curry powder
  • ½ tsp chilli flakes
  • 1 tsp turmeric
  • 1 ½ tsp garam masala
  • 1kg beef or lamb mince (we used lamb)
  • 100ml red-wine or cider vinegar
  • 100g flaked almonds
  • 120g raisins
  • 50g fresh breadcrumbs
  • 75g fruit chutney (we used Crossogue Preserves’ Irish Harvest Fruit Chutney)

For the topping:

  • 3 eggs
  • 500ml full-fat milk
  • 3 bay leaves

Heat the oven to 180C/160fan/gas 4.

Grease a large baking dish and set aside.

Warm a large, wide casserole over a medium heat and add three tablespoons of oil.

Add the onion, season with salt and pepper, and sweat for 10 minutes, until soft. Stir in the garlic, bay leaves and spices and cook for another few minutes. Tip the mixture into a bowl and set aside.

Put the pan back over the heat and add a tablespoon of oil. Season the meat with salt and pepper and brown in the hot pan in batches, breaking up the meat with a wooden spoon and cooking until dark. When the meat is all browned put it all back in to the pan and add the vinegar, almonds and raisins.

Turn the heat down low and simmer for five minutes. Remove from the the heat, stir in the breadcrumbs and chutney and check the seasoning. Tip the mixture into the greased baking dish, level the top with the back of a spoon and leave to cool for 5-10 minutes.

Beat together the eggs and milk and pour over the meat. Scatter over the bay leaves, then bake for 30-35 minutes, or until the top is golden and the custard just set. We served with brown rice and Tenderstem broccoli.

(Original recipe by Thomasina Myers in the Guardian, 21 Oct 2019)

Bobotie

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Albondigas – Spanish Meatballs

Posted in Food, Spanish, tagged , , , , , , , , , on 15 November 2018| Leave a Comment »

Albondigas

These spicy Spanish meatballs are delicious and just the sort of casual thing we feel like on a Friday night with some patatas bravas, a green salad, and a glass of wine.

Wine Suggestion: Our choice for this tonight was the Dominio de Tares Baltos, a Mencia from Bierzo in Spain. Velvety and dark fruited with a fresh finish and medium body.

Albondigas – Spanish Meatballs – serves 4-6

  • 600g lamb mince
  • 2 garlic cloves, crushed
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp ground cinnamon
  • 1 tsp ground cardamom
  • small bunch of flatleaf parsley, finely chopped plus 3 tbsp finely chopped parsley to serve
  • zest of 1 lemon
  • 100g breadcrumbs
  • 50ml double cream
  • 1 egg
  • 3-4 tbsp olive oil

FOR THE TOMATO SAUCE

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves
  • ½ tsp cinnamon
  • ½ tsp cayenne
  • ½ tsp cumin
  • ½ tsp turmeric
  • 2 bay leaves
  • 400g tin of tomatoes
  • 1 tsp honey

To make the meatballs put all the ingredients, except the oil, into a large bowl. Season generously with salt and pepper and mix with your hands. Shape into 16 meatballs of about 50g each.

Preheat the oven to 200C/Fan 180C/Gas 6.

Put the meatballs onto an oiled baking tray and bake for about 15 minutes or until browned and cooked through, keep them warm.

To make the sauce, heat the oil in a saucepan, then add the onion and fry gently for about 10 minutes or until soft and translucent. Add the garlic, spices, and bay leaves and cook for another couple of minutes, stirring, then add the tomatoes and honey. Pour in 200ml of water and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Remove the lid and cook for another 5 minutes.

To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes to heat the meatballs through and reduce the sauce a little. Serve sprinkled with the parsley.

(Original recipe from The Hairy Bikers Mediterranean Adventure, Si King & Dave Myers, Seven Dials, 2017.)

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Crispy Chickpeas & Lamb with Greens and Garlic Yoghurt

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , on 16 September 2018| Leave a Comment »

Crispy Chickpeas & Lamb with greens and garlic yoghurt

We made this Alison Roman dish because we had Rainbow Chard kindly given to us and as often happens, we discovered a gem. Crispy lamb and chickpeas – a divine combination!

Wine Suggestion: we think this goes with more serious Gamay: one of the Beaujolais Cru’s, like Moulin au Vent, Brouilly or Morgon. It needs good fruit, depth to the tannins, earthiness and freshness, without crunchy acidity.

Crispy chickpeas and lamb with greens & garlicky yoghurt – serves 4

FOR THE GARLICKY YOGHURT:

  • 240ml full-fat or 2% Greek yoghurt
  • 1 clove of garlic, finely grated
  • 1 tbsp lemon juice

FOR THE CHICKPEAS & LAMB:

  • 1 large or 2 small bunches of Swiss chard or kale
  • 6 tbsp olive oil
  • 350g lamb mince
  • 3 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 400g tin chickpeas, drained and rinsed
  • 1 tsp crushed red pepper flakes
  • Tomatoes, quartered – to serve

To make the garlic yoghurt combine the yoghurt, garlic and lemon juice in a small bowl and season with salt and black pepper.

Separate the leaves and stems from the greens, then slice the stems and roughly tear the leaves.

Heat 2 tbsp of the oil in a large frying pan over a medium-high heat. Add the lamb, garlic and cumin and season with salt and black pepper.

Break up the lamb as it cooks until brown and crispy – about 8-10 minutes. Use a slotted spoon to transfer the lamb to a bowl.

Add the rest of the oil, the chickpeas and red pepper flakes to the frying pan and season. Cook until the chickpeas are well browned and starting to crisp up – about 8-10 minutes. Return the lamb to the pan and toss together. Transfer to a large serving dish.

Add the chopped stems to the frying pan with some seasoning. Cook for a couple of minutes to soften slightly, then add the leaves and toss until wilted – about 30 seconds. Season again if needed.

Smear the yoghurt over the bottom of plates or bowls and top with the chickpeas and lamb, the sautéed greens and the tomatoes.

(Original recipe from Dining In by Alison Roman, Clarkson Potter, 2017.)

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Shepherd’s Pie

Posted in Food, Lamb, tagged , , , , , , on 4 February 2018| 3 Comments »

Shepherds Pie

Everyone needs a good recipe for Shepherd’s pie; and here is ours.

Wine Suggestion: We usually fall for a red wine with a Shepherd’s pie and tonight it was a Château Farcies du Pech Pécharmant from our last travels in France.

Shepherd’s Pie – serves 4

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 carrots, finely chopped
  • 2 garlic cloves, crushed
  • 500g lamb mince
  • 1 heaped tbsp plain flour
  • 400ml chicken stock
  • 1 tbsp tomato purée
  • 1 tsp Worcestershire sauce
  • 1 bouquet garni (use whatever herbs you have but a good mix is thyme, parsley and a bay leaf tied together with string)
  • 700g floury potatoes, peeled weight, cut into chunks
  • 2 tbsp butter
  • 2 tbsp full-fat milk

Heat 2 tbsp of the oil in a large casserole and fry the onion, celery and carrots for 5 minutes or until softened but not coloured. Add the garlic and cook for another minute, then scoop the vegetables out of the pot and set aside.

Heat the remaining tbsp of oil in the same pot and add the lamb mince. Break it up with a wooden spoon and stir until it is browned and no pink bits remain. Stir in the flour, then add the stock, tomato purée, Worcestershire sauce, and bouquet garni, and season to taste. Return the vegetables and bring to the boil. Reduce to a simmer and cook, uncovered for 90 minutes. The liquid should have almost completely evaporated. You can remove and discard the bouquet garni at this point.

Meanwhile, boil the potatoes in a large pan of salted water for 20-25 minutes or until completely tender. Drain well and return to the hot pan to dry out before adding the butter and milk and mashing well. Season and cover to keep warm while the meat cooks.

Preheat the oven to 200C/400F/Gas 6.

Put the lamb into a ovenproof dish around 20 x 20cm. Top with the potato and fork it over. Cook in the top of the oven for 20 minutes or until golden brown and bubbling.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)

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Moussaka

Posted in Food, Greek, Lamb, Party Food, tagged , , , , , , , on 25 October 2017| Leave a Comment »

Moussaka

A rich, show-stopper version of a favourite dish. We remain torn between the richness of this version by Neil Perry and the fresh elegance of this Moussaka by Tamasin Day-Lewis. We love both.

Wine Suggestion: As this is a rich dish we looked for a similarly rich, but not too heavy wine and liked the Insoglio del Cinghiale, a Syrah, Cabernet Franc, Merlot and Petit Verdot blend from Bolgheri. It was nice and lifted with dark fruit, blackberries, plums and hints of spice. The key was the medium weight with a youthful freshness, fine rounded tannins and a smooth finish. We suspect a nice earthy and voluptuous red Burgundy would also do very or a top quality Chianti.

Moussaka – serves 4 (generously)

  • 2 large aubergines, cut into 5 mm slices
  • 2 tbsp olive oil, plus a bit extra for brushing the slices of aubergine
  • 2 small onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 500g lamb mince
  • 90g tomato purée
  • 1 tin of chopped tomatoes
  • 1 cinnamon stick
  • 1 tsp sugar
  • a large handful of flat-leaf parsley leaves, chopped
  • 40g grated Parmesan cheese

FOR THE BÉCHAMEL SAUCE

  • 50g butter
  • 50g flour
  • 500ml warmed milk
  • 80g finely grated parmesan

Salt the aubergine slices on both sides and leave aside for an hour. Rinse the slices under running water and pat dry with kitchen paper. Brush lightly with olive oil and cook in a non-stick frying pan over a medium-high heat for a few minutes on each side or until golden. Set the aubergine slices aside and wipe out the pan with some kitchen paper.

Heat 2 tbsp of olive oil in the frying pan and cook the onions over a low heat for about 5 minutes. Add the garlic and continue to cook until the onions have softened. Add the lamb, then turn up the heat and stir-fry until browned. Season with salt, then add the tomato purée and cook for a couple of minutes. Stir in the tomatoes, the cinnamon stick and the sugar. Bring to the boil, then reduced the heat, cover and simmer for about 20 minutes. Remove the lid and simmer for a few more minutes to thicken slightly if needed. Remove the cinnamon stick and fold through the chopped parsley.

To make the béchamel, melt the butter in a saucepan, add the flour and stir over a low heat for a few minutes or until the mixture is bubbling.Gradually pour in the warm milk, stirring continuously, and cook until the sauce starts to boil and thicken. Stir in the Parmesan and season with salt and freshly grated white pepper if you have it.

Preheat the oven to 180ºC/350ºF.

Layer the lamb and fried aubergine slices two or three times in a large ovenproof dish, starting and finishing with a layer of aubergine if you can manage it. Spread the béchamel over the top and sprinkle with the Parmesan.

Bake for 25-35 minutes or until hot through and golden brown on top. Leave to settle for 5 to 10 minutes before serving with a green salad.

(Original recipe from Neil Perry’s Good Cooking, Murdoch Books, 2016.)

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