Lamb shank with sweet potato mash

This is recipe that is often used for osso bucco. Ive adapted it for a tender lamb shank with a tasty gravy. The gremolata is added last to give a freshness to the dish.

Serves 2

2 Lamb shanks

2 garlic cloves finely diced

1 onion finely diced

250ml of dry white wine

pinch of cinnamon

pinch of allspice

Flour

3 Sweet potatoes

3 maris piper potatoes

milk

Gremolata

1 tbsp of grated lemon zest

1 garlic clove finely diced

2 tbsp of freshly chopped flat leaf parsley

Heat a knob of butter and a tbsp of olive oil in a pan then cook the onions until translucent but now brown. Now add the garlic and cook til fragrant. Coat the lamb shanks in flour seasoned with salt and pepper and brown all over in the pan over a low heat. Be careful not to burn the garlic or onion at this point as they will taste bitter. If necessary brown the lamb in another pan then transfer.

Once the shanks are browned pour in the wine, give a stir then bring to the boil. Add the all spice and cinnamon then put the lid on now simmer for 15-20 minutes. Check the mixture and scrape up any bits off the bottom of the pan.

Chuck in 125ml of warm water, replace the lid, then cook for another 60minutes +. With cuts of this type the longer you give it the more tender it will be. You want to cook until you can easily cut it with a fork. Check the pan now and again to ensure there is enough liquid. If there is not enough, add more warm water.

30 mins before the end, boil some cubes of sweet potato and normal potato until they come apart with a fork.

Transfer to a bowl and mash, adding milk as you go.

Once the lamb shanks are tender remove for 2 mins and add half of the gremolata to the pan. Boil the sauce to thicken then return the shanks and heat through.

Transfer each shank to a bed of mash then spoon over the gravy and sprinkle the remaining gremolata on top.

Risotto with rocket and plum tomato

Serves 2-4

320g Aborio rice

Large knob of butter

1 onion finely diced

3 cloves of garlic finely diced

2 pints chicken stock

200g plum tomatoes

Rocket

Parmesan

1 Lemon

vermouth or dry white wine (optional)

Heat the stock (and wine) in a pan and simmer on a low heat.

Sprinkle the tomatoes with olive oil in a roasting pan and roast at 200

Heat the butter with a drop of olive oil till melted then cook the onion for 3-5 mins on a high heat. Chuck in the garlic and cook for a few mins until fragrant.

Now chuck in the rice and coat with the mixture. Season the rice and this point and cook for a few minutes.

In the meantime sprinkle the tomatoes with olive oil in a roasting pan and roast at 200 for about 15 mins but keep an eye on them to prevent burning.

Back to the risotto. Now turn down the heat a little and spoon a ladleful of stock over the rice so it just covers.

Keep stirring the rice to prevent it sticking to the bottom and simmer off the stock fairly quickly.

Whenever the rice is becoming dry add another ladleful of stock. Repeat the process until the rice is cooked but still retains some bite. (about 20 minutes).

Add the plum tomatoes and rocket to the risotto and stir around. Throw in a handful of fresh chopped herbs such as parsley or basil. Put the lid on the risotto for a few minutes to get creamy. You may want to stir in a little more olive oil and/or butter.

To serve spinkle over some fresh lemon juice, parmesan and plenty of black pepper.

A simple creamy risotto using good ingredients.

Rigatoni with sausage

The tubular pasta Rigatoni works best with this dish. It seems to capture the sausage really well

Serves 2

4 Sausages (Italian sausage is best)

Rigatoni pasta

300ml red wine

Bunch of thyme

2 cloves garlic chopped

1 onion chopped

1 tsp fennel seeds crushed (optional)

100g butter

Cook the onion and fennel seeds in the butter and a tbsp of olive oil until the onion is translucent but not quite brown. Skin the sausages then break up the sausage meat and put in the pan with the onion and add the garlic. Add the thyme. Cook the sausage for 5-6 mins until browned over a medium heat. Scrape the meat off the bottom of the pan as this adds to the flavour. Once the meat is nicely browned add the wine and cook off for about 4 minutes (until about half has evaporated).

Now add the passata and simmer for 10-15 mins.

Add the rigatoni to the sauce.

Marakech Pizza

I was going to cook a moroccan flat bread with mince and pine nuts but I couldnt find a good enough recipe for proper flatbread so I decided to make this pizza instead. The picture doesnt really do it justice. It was delicious

Topping

400g Mince (lamb or beef)
Bag pine nuts
1 block of feta cheese
1/4 jar passata
Red onion
Al fez morrocan paste
1 garlic clove chopped
Raisins/ sultanas
Pomegranates (optional)

Pizza Base

300g strong bread flour
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil

Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside.

Make the topping: Fry off half the red onion until lightly browned and cook the mince until browned. Whilst cooking the mince add the garlic and 2 tsp of al fez morrocan paste. Now add the pine nuts and lightly toast.

Roll out the dough: If you've let the dough rise, give it a quick knead. On a floured surface, roll out the dough with a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the base and put it on a big baking tray. (note: this recipe makes quite a big pizza. if you do not have a baking tray big enough, then roll out two smaller pizzas).

Top and bake: spread a thin layer of tomato passata over the base then top with the mince and pine nut mixture. Scatter over some sultanas and the rest of the red onion. The red onion and sultanas will caramelise nicely to give a sweet flavour to the pizza. Cut out some cubes of feta cheese and place all over the pizza and if wanted add some pomegranates.

Now place an upturned baking tray on the top shelf of the oven and when this is preheated, place your baking tray with the pizza on top of this. (this will help it rise nicely).
Bake for 8-12 mins at 220C.

Thai cured pork with nahm prik relish

I made this dish on saturday. Nahm prik is a traditional thai relish that goes well with cured pork, deep fried prawns and raw vegetables. It should taste salty, sour and a little bit sweet.

Serves 4
The pork
Leg of pork
Light soy sauce
1/2 cup coconut milk
1/2 cup chicken stock
White pepper
Pinch of salt

The dip (Nahm prik)
1-3 birds eye chillies (deseeded)
4 cloves garlic
1 tbsp shrimp paste
1 1/2 tbsp lime juice
pinch of salt
pinch of sugar
Drop of fish sauce (optional)

Garnish
Handful fresh coriander
4 Spring onion (cut into strips)
1 Cucumber (cut into strips)
Iceberg lettuce

Remove rind and slice the pork along the grain then marinate in the light soy sauce, pepper and salt for as long as possible.
Meanwhile, make the dip by combining all ingredients in a pestle and mortar. Start first by crushing the garlic with the salt, then add the shrimp paste, followed by the chillies. Then the lime juice and finally the sugar and fish sauce. It should taste sweet, salty and sour. Adjust accordingly. Birds eye chillies can be hot and become hotter the more they are pounded in the mortar. One of two maybe enough.
Once the pork is marinated put in a pan and cover with the coconut milk and chicken stock. Bring to the boil, then simmer for an hour or until dry.

Meanwhile cook the rice. For fluffy thai rice, use jasmine rice and wash a couple of times before boiling. Put the washed rice in a small pot and cover with cold water so that the water level is 2 cm above the rice. Put on a lid and bring to the boil then simmer for 10-15 minutes. Do not stir or add salt as this can upset the grains. Once coooked, leave to rest in the pot. It will stay hot for up to 30 mins.

To serve
Serve the strips of pork on a bed of lettuce and sprinkle with spring onions and cucumber with the nahm prik sauce and rice on the side. Garnish with fresh coriander leaves.

Eat this with a spicy red or a bottle of thai beer. Or as they do in thailand... a whisky and soda on the rocks

My lunch time

off to w'spoons i did trot
beer and burger, thats what i got
ketchup annoyingly there was not
and the sauce on the side had 'not a lot'
but at least the burger was hot
''are they taking the piss or what?''

the fosters at least was cold
though it tasted about three days old
apparently thats how its sold
well thats the story ive been told

If id been feeling a little more bold
id have plumped for a lancaster gold
but alas, 'nother drink's what i did hold
who knows how this story will unfold?

well the bar was becoming quite manic
with american, brit and hispanic
but i knew there was no need to panic
as i asked the barman for a 'Titanic'

twas a stout with such beauty and splendour
the perfect company to an afternoon bender
no legs it would probably render
but on this occassion that was off the agenda

well certainly a drink to remember
IT'made even the plumpest lady look slender!
and on a rainy day approaching september
it showed it was no mere pretender

and as i drank sip by sip
and dark tobacco turned to chocolate whip
i was reminded of that glorious ship
and its fateful voyage on that maiden trip

Tagliatelle with king prawns

100ml olive oil over medium heat, melt 1 knob of butter.
add 3-5 chopped garlic cloves and one chopped chilli. cook for 3 mins until the garlic and chilli is fragrant.
Add the prawns and cook for 4 minutes. Turn the prawns over and add 200 ml of white wine. Cook for 6minutes more then chuck in some passatta (chopped tomato).
Simmer for 5-10mins and season generously with salt and black pepper and a pinch of sugar to cut the tomato.
Toss the sauce with some fresh tagliatelle and sprinkle over some fresh basil, parmesan and squeeze over a fresh lemon.

Buy uncooked prawns from your supermarket counter. They taste much better and often work out cheaper.

Feijoada Pie

I havent tried this recipe, so I dont know what its like, but i like the sound of it, so when I have ill let you know.

(Feijoada is a portuguese/ brazilian stew made with pork or beef, ive adapted it by simplyfying it and shoving it in a pie!)

Makes one big pie for four people

Ham Hock or Pork Rind
4 sausages
Chorizo sausage
400ml portuguese red wine
400 ml pork/chicken/beef stock
400g Black beans
Carrots
1 large onion
2 garlic cloves
Sprig of Thyme
Bay leaf
Handful coriander (optional)
Puff pastry

Take a big pan. Heat the butter and brown off the meat including the sausage. (Either cut the sausage into chunks or remove the casing and use the meat). Remove from pan.
Heat a little more butter then fry the onion, and carrot for five minutes. Then chuck in the thyme, bay leaf, beans and garlic, cook for one minute then chuck in the wine and stock. Return the meat to the pan then simmer for 1 1/2 hours stirring so nothing sticks. Stir in some corianer leaves.

Brush a greaseproof pan with egg. Then line with puff pastry. Put the feijoada stew into the pan then cover with pastry and pinch the edges over the pan. Bake in the oven for 20-30 mins until the pastry is golden.

Voila. Cut into the pie and eat with a portuguese red wine or brazilian beer.

Microwave Eggs Benedict (with Salmon)

Delicious for breakfast or brunch.
Hollandaise sauce is essential for this recipe but quite a process to make from fresh. Because Im lazy I'll be poaching the eggs in a microwave and using shop bought hollandaise which I freshen up with a bit of lemon juice.

Serves 1
2 eggs
1 muffin
3 rashers of streaky bacon (the thin stuff)
2 slices of smoked salmon
Butter
Lemon
Rocket
Hollandaise sauce

Simply chuck the bacon in a baking tray for 15 minutes and bake till really crisp. If it looks a bit soggy take it out and dab it on a kitchen towel and then chuck it back in the oven.
With a few minutes to go put 2 eggs in 2 mugs and top up with 2 tbsp of water each. Microwave for 30 secs depending on the strength of your microwave. Meanwhile toast the muffin.
Cut the toasted muffin in half and butter each side lightly then place on each a slice of smoked salmon. Put a dollop of hollandaise sauce on each bit of salmon then place on top a poached egg. The egg should be firm but runny once it is cut into.
Place the three rashers of bacon over the egg then scatter a load of rocket on either side. Drizzle over some lemon juice to freshen it up and a bit of black pepper. This is the easy way to make eggs benedict- its not as good as the real thing but its still pretty good.

Spicy Lamb Stew

I love Indian food and one of my favourite restaurants is an indian restaurant in southfields, south west london, called Sarkhels. The signature dish is a delicious lamb shank slow cooked in south indian spices. This is a dish inspired by that recipe but a lot easier and cheaper!

Serves 4

400g Lamb cubed (leg is best)
6 cardamom pods
8 cloves
3 tsp garam masala
3 tsp fenugreek powder
2 tsp cumin powder
1 tsp tumeric
2 garlic cloves
1 onion
100 ml dry white wine
400 ml chicken stock
1 can chopped tomatoes
bunch fresh coriander
1 can Chickpeas
Creme Fraiche

Toast the cloves and cardamom pods for a few minutes to release their aroma. Put aside.
Heat some oil in a pan then fry the onion for a few minutes without browning. Then re add the cardamom pods and cloves and other spices. Cook for a minute more then add the garlic and lamb. Fry the lamb for five minutes or until browned. Add water if the mixture sticks.
Pour in a glass of wine and turn up the heat. Simmer fast till about half the wine has evaporated taking care to keep stirring the dish so it does not stick.
Now add the tomatoes and chicken stock and simmer on a low heat for 40 mins to an hour.
Five minutes from the end chuck in the chickpeas. Simple as that. Scoop out the stew and place on a bowl of rice garnished generously with coriander and creme fraiche.

Try a spicy heavy bodied red with this dish such as Cono Sur merlot. Or a belgian lager - Duvel.

Thai Tom Yum Curry

Tom Yum Kung is traditionally a salty Thai soup made with seafood, however, Ive adapted it to give this delicious sour and salty curry. For best results you need to make the tom yum paste by pestle and mortar, however, seeing as some of the ingredients (anchovy extract for example) can be hard to come by, I use a tom yum paste from the supermarket which is not bad at all.

Serves 2

Pork Fillet (cut into strips)
Pak choi (cut into strips)
2 peppers (green/red) (cut into strips)
Bean sprouts
2 Garlic cloves (finely chopped)
ginger
Chilli (finely chopped without seeds)
Tom Yum paste
2 tbsp Fish sauce (to taste)
Lime
100ml Chicken stock
Bunch fresh Coriander
5 Spring onions
Noodles


Roll the pork around in the garlic, ginger and chilli. Be careful what chillis you use as the paste will also have a lot of heat. (Remember, the smaller the chilli the spicier it is so I normally use one large mild chilli for this recipe).
Heat some groundnut oil in a wok and then chuck in a few teaspoons of tom yum paste over a medium heat. Stir the paste quickly so as not to burn it.
As soon as the paste has become aromatic ( about 2-3 minutes of cooking) chuck in the pork and stir quickly for a few minutes till browned . At this point add the pepper and a ladle of chicken stock. Cook for a further few minutes. If the mixture becomes dry at any time chuck in just enough chicken stock to stop it sticking.
Throw in the pak choi and the beansprouts then add another ladel of chicken stock - just enough to make it a little watery and stop it sticking. Add the fish sauce and squeeze over a lime. Keep stirring for another few minutes until the pak choi and beansprouts are cooked but still crisp. If the mixture goes dry at any time add more stock/fish sauce/lime. You want a nice sweet and salty curry with a watery sauce.

Add the curry to a bowl on some egg noodles or steamed rice and garnish with coriander leaves, the strips of spring onion and a lime.

Thai Beef Salad

This is such an easy recipe but one of my favourites. Great for the summer. Adjust the amounts as you prefer

Serves 4

Beef (one huge rump or two small sirloins)
Lettuce (cut in strips)
4 Spring onions or shallot (cut in strips)
1 Cucumber (cored and diced)
4 Tomato (diced)
1 Chilli (chopped)
Bunch Coriander chopped
Handful mint chopped
toasted rice (optional)
Dressing (adjust as preferred)
Fish sauce (2tsp)
Sugar (1tsp)
Lime juice (1 lime)

Grill the steak to your liking and then cut into strips. Throw the steak in with the salad ingredients then toss with the dressing.
Garnish with the coriander and mint and sprinke some toasted rice.
Simple as that. Try a spicy red with this dish such as a cabernet sauvignon or a german white beer- schneider weisse.

Pea and Ham Rissotto

I made this dish last monday and I think its a really versatile dish that can be eaten any day of the week. If youre feeling really unhealthy after a weekend of... well whatever, substitute the butter for olive oil.

Serves 4

Butter (100g)
Large onion (diced)
Fennel (diced)
2 garlic cloves (diced)
Chicken stock (1pint)
Vermouth (about 300ml)
Peas
Ham (parma or other good quality)
1/2 Lemon
Parsley (chopped)
Arborio rice (250g)
Parmesan


Pour the vermouth and chicken stock in a pan and simmer on a low heat for 5-10 mins whilst you prepare the other ingredients.

Heat 3/4 of the butter in a big pan and fry the onion for five minutes over a medium heat. Cook the onion but do not brown.

Next, chuck in the fennel and garlic. Cook for 1 minute.

Pour in the rice and coat with the butter, stir it around for a minute or two so that you gently toast the rice. This is important so the rice has a nice texture later on. Now season as this is when the rice will best pick up the flavour. If the mixture is too dry add the remainding butter. You must stir the rice all the time throughout this recipe to prevent sticking to the pan.

Once the rice is coated pour a ladle of the stock and vermouth into the pan and bring to a fast simmer.

Once it has evaporated pour in another ladle of stock so that it just covers the rice. Simmer.

Continue this process of pouring in stock a ladle at a time once it is evaporated until the rice is cooked but still has a little bite to it (al dente). This will take about 20 minutes. If you run out of stock you can use boiling water... or make some more!

Five minutes from the end chuck in the peas and 1 minute from the end put in the ham. Good quality parma ham is best with a nice smoky flavour.

Once the rice is nearly cooked but still has a little bite take the pot off the heat put a lid on and leave to stand for two minutes. this gets the rice all creamy and luxurious.

To finish: drizzle the juice of half a lemon, chopped parsley, grated parmesan and sprinkle of black pepper. Drink a light medium red with this dish such as a Romy beaujolais or a spanish tempranillo.

First Post

This is the first post of my new blog. I'll be using it to post excellent recipes, activities that I've been up to and anything else that interests me. Please check back regularly...

Joe