You need to start this recipe by soaking the beans. You can do this by covering the beans with twice their volume of cold water, then soaking them overnight. Alternatively, on the same day, boil them for 10 minutes then leave them to soak for a minimum of 2 hours.
Pre-heat the oven to gas mark 2, 150°C. All you do is trim any excess fat from the lamb and cut it into 2.5cm thick rounds. Now tear off a sheet of foil large enough to wrap them in and place in a roasting tin. Arrange the pieces of meat in the centre of the foil. Next, slice 3 of the garlic cloves into slivers and, using the tip of a sharp knife, make incisions in the lamb and insert the pieces of garlic, distributing them as evenly as possible. Now grate the zest from the lemons (reserving it for later), squeeze the lemon juice and pour it over the lamb, adding some seasoning. nFold up the foil to make a parcel, place it in the centre of the oven and cook for 3 hours. Just before serving, chop the remaining clove of garlic and the parsley in a mini-chopper and mix it with the lemon zest. Serve the lamb with the wonderful cooking juices spooned over and sprinkled with the parsley mixture. Note: this is great served with a Greek salad (cucumber chunks, quartered tomatoes, black olives, red onion slices and crumbled feta tossed with olive oil, lemon and garlic), and Oven-sautéed Potatoes with Red Onion, Garlic and Rosemary.
I just couldn't be without Delia Smiths Complete Cookery Course book. When I got married first, I could just about boil an egg and even at that I wasn't always successful. So when I decided to become a stay at home mother I knew I had to brush up on my culinary skills. I still had my old home economics book but I needed a lot more help that it could offer, so I bought Delia's book. You know when the first chapter starts with how to boil an egg that you're onto a winner. This fruit cake has been taken from that book and although the cake is now commercially available in a pretty pre-weighted ingredients box in my local Dunnes, I still think it's a worthy post. When you've baked this beauty then I suggest to try this post: How To Decorate A Christmas Cake
Makes 20cm Round Cake or 18cm
1 lb (450 g) Currants
6 oz (175 g) Sultanas
6 oz (175 g) Raisins
2 oz (50 g) Glacé cherries, rinsed, dried and finely chopped
2 oz (50 g) Mixed candied peel, finely chopped
3 tablespoons Brandy, plus extra for 'feeding'
8 oz (225 g) Plain flour
½ level teaspoon Salt
¼ level teaspoon Freshly grated nutmeg
½ level teaspoon Ground mixed spice
8 oz (225 g) Unsalted butter
8 oz (225 g) Soft brown sugar
4 large Eggs
2 oz (50 g) Almonds, chopped (the skins can be left on)
1 level dessertspoon Black treacle
Grated zest 1 lemon
Grated zest 1 orange
4 oz (110 g) Whole blanched almonds (only if you don't intend to ice the cake)
Equipment: You will also need an 8 inch (20 cm) round cake tin or a 7 inch (18 cm) square tin, greased and lined with silicone paper (baking parchment). Tie a band of brown paper round the outside of the tin for extra protection.
You need to begin this cake the night before you want to bake it. All you do is weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible.
Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours.
Next day pre-heat the oven to gas mark 1, 275°F (140°C). Then measure out all the rest of the ingredients, ticking them off to make quite sure they're all there. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water. Now begin the cake by sifting the flour, salt and spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing.
Next, in a separate large mixing bowl, whisk the butter and sugar together until it's light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this the mixture won't curdle. If it does, don't worry, any cake full of such beautiful things can't fail to taste good! When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep all that precious air in).
Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds in circles or squares all over the surface. (I like to make a dip in the middle so that a a level top when baked and wrap the tin with newspaper for added protection!!)
Finally cover the top of the cake with a double square of silicone paper with a 50p-size hole in the centre (this gives extra protection during the long slow cooking).
Bake the cake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don't look till at least 4 hours have passed. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it's cold 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in double silicone paper secured with an elastic band and either wrap again in foil or store in an airtight container. You can now feed it at odd intervals until you need to ice or eat it.
This was the first recipe that I made from scratch, before that I didn't believe that I could make a meal from start to finish and for it to be edible! I am very grateful to Delia and her Complete Cookery Course, it gave me the confidence to cook everything from a poached egg to roasting a chicken for Sunday lunch, prior to buying this book I relied very heavily on prepacked food, mainly because I didn't really know where to start. I'm passing this recipe on in the hope that maybe this will give you the start you need to cooking with confidence.
This is good for either leftover chicken or turkey. It has a fairly mild curry flavour but you can "hot it up" if you like by adding a little more curry powder.
Recipe compliments of Delia Smith's Complete Cookery Course
1lb Cooked chicken (450g) cut into 1 inch (2.5 cm) pieces
2 tbsp Groundnut oil
1 Large onion, roughly chopped
2 Celery stalks, roughly chopped
1 large Green pepper, de-seeded and chopped
1 heaped tablespoon Plain flour
1 rounded teaspoon Madras curry powder
1 level teaspoon Ground ginger
1 level teaspoon Turmeric
1 Clove garlic, crushed
1 pint Chicken stock (570 ml)
2 tablespoons double cream
Salt and freshly milled black pepper
In a large flameproof casserole heat up the oil and soften the onion in it for 5 minutes, then add the chopped celery and green pepper and soften these for 5 minutes more. Next add the prepared chicken pieces and toss them around with the other ingredients. Now stir in the four, curry powder, spices and crushed garlic, and continue to stir to talk up the juices. Next, gradually add the stock, a little at a time, stirring well after each addition. Season with salt and pepper, put a lid on and simmer very gently for 20-25 minutes or until the vegetables are just tender.
Remove the curry from the heat, stir in the cream and serve with spiced pilau rice and mango chutney. I usually serve this with Delia's Perfect Rice or Pan Fried Potato Chips.
I’ve been hideously busy recently but the good news is that in a few days I will be free for Christmas and free to bake ALL the things! I have however had a little run of Christmas shindigs so here’s a pudding I made for one with my course mates. The first time I had it was at a Sunday dinner where my friend introduced us all to the magic that is chocolate bread and butter pudding. It is a Delia recipe, so you know it’s got to be good.
9 slices of white bread, preferably a tad stale
5oz dark chocolate
15 fl oz whipping cream
4 tablespoons of dark rum (which I omitted because I had no rum)
4oz caster sugar
Large pinch ground cinnamon
3 large eggs
Big pot of chilled double cream to serve
Now first things first, this pudding is better if you assemble it at least 24-48 hours before baking so that the bread soaks up all the chocolatey cream, so give yourself time to do it.
Find a large casserole type dish. Cut the crusts off the bread then slice each into half to make triangles.
In a heat proof bowl gently melt the chocolate, butter, whipping cream, rum, sugar and cinnamon over a pan of simmering water.
Remove from the heat when the chocolate is completely melted. In a separate bowl or jug whisk the eggs.
Add the whisked eggs to the chocolate mixture and whisk everything together until well incorporated.
Now here’s a tip which my friend decided to share with me after I made the pudding…pour enough mixture in to cover the bottom of your dish. Then dip each slice of bread individually into the mixture and place in the dish in overlapping rows.
Or what you can do is place half the bread in overlapping rows and pour half the chocolate mixture over it, and then repeat until everything is completely covered.
Cover the dish with cling film and leave the pudding at room temperature for two hours before chilling in the fridge for at least 24, preferably 48 hours.
Another tip…don’t leave the pudding at a tilt all night in the fridge or it will set all squished up to one side and generally look a bit messy like mine…
When you’re ready to cook heat the oven to 180⁰C. Bake on a high shelf for 35-40 minutes and leave to stand for 10 minutes after that before serving with the chilled double cream.
Despite mine looking a bit of a state it tasted nice, I swear!
This is the second time I have blogged Lamb Tagine, but as I am hooked on the Hairy Dieters cook book this week as opposed to the Good Housekeeping one last week I wanted to try their version of it. I preferred my version, (http://goodfoodandredshoes.blogspot.co.uk/2012/03/lamb-tangine-with-cous-cous.html) without the chick peas and sweet potato, although adding them did mean I didn't need to cook anything to go with it. I unnecessarily served nan breads with it. I cooked the Tagine for longer than the recipe stated and I don't think I added enough water as it was quite dry. Also the sweet potatoes were very mushy and I couldn't taste the apricots at all. The kids didn't particularly enjoy it, Rachel refused to eat it at all and James picked out the lamb and left everything else. However saying all that, Steve and I really enjoyed the very tender lamb and the exotic flavours.
750g lean lamb meat (or steaks)
½ tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp hot chilli powder1 tbsp oil
400g can chopped tomatoes
3 tbsp runny honey
2 onions, halved and sliced
2 garlic cloves, chopped
1 medium sweet potato, (about 250g) Chopped into rough chunks
75g no-soak dried apricots, halved
2 garlic cloves, chopped
lamb stock cube
flat leaf parsley or coriander and finely grated lemon zest to serve (optional)
Set oven for 180ºC. Trim the lamb of any fat and cut into chunks. Season with salt and pepper. Mix the cumin, coriander, cinnamon and chilli powder in a small bowl. Heat oil in a casserole dish, add the seasoned lamb, onion and garlic and stir fry for 1 minute until lightly coloured. Sprinkle over the cumin, coriander, cinnamon and chili, cook for a further 2 minutes, remove from heat as soon as the spices begin to give off a strong aroma.
Tip in the tomatoes and water, honey and chickpeas. Crumble the stock cube over the top and stir well. Bring to a simmer on the hob, then cover and cook in oven for 1 hour. After an hour, stir in the sweet potato and apricots and return to the oven for a further 45 mins or until the lamb is tender.
Serve with some chopped parsley and a little grated lemon zest, which will add a little extra spark of flavour.
This is a lovely recipe for chilly days and what's not to like tender lamb and crispy potato topping. I think that you could interchange this with a cobbler topping too if you perfer, either way it will warm you through and through and if you need to it freezes well too!
Recipe complements of SuperValu with Kevin Dundon
555g Minced lamb
1/2 Onion 2
1 Celery stick
4 large Potatoes
1 Clove garlic
25g Butter melted
1 tbsp Plain Flour
350ml Lamb or Beef Stock
1/2 tsp Worcestershire Sauce optional
Salt and Pepper
Preheat the oven to 190°C/375°F/Gas Mark 5. Begin by finely dicing the onion, celery, leek, garlic and carrot. Heat a large saucepan with a little oil and add in the diced vegetables and sauté on a low heat for 4-5 minutes until they are beginning to soften.
Next add in the minced lamb and cook this for 4-5 minutes until the lamb is browned off. Season lightly at this stage. Next add in the plain flour and use this to dry up any juices that are on the pan. In a separate pan bring the stock to a gentle boil. Stir the boiled stock into the floured lamb mixture and stir continuously until the mixture thickens, ensuring that no lumps form during the process. Continue to cook for 3-4 minutes and check the seasoning. Add the Worcestershire sauce at this stage if using.
Transfer the lamb and vegetable mixture to a medium sized casserole dish at this stage.
Peel and thinly slice the potatoes and arrange these on top of the beef and vegetable mixture with each potato slice slightly overlapping the previous one.
Brush the entire top of the Hotpot with the melted butter, which will give a nice shine and glaze to the potatoes. Transfer the hot pot to the oven for approximately 30-35 minutes until the potatoes are tender and the entire mixture is bubbling.
The Christmas food de rigueur is ham. A massive ham. A ham that's traditionally baked the night before Christmas Eve, keeping the Dad awake all night trying to not fall asleep and ruin everyone's holiday by overcooking the ham by just 3 degrees. Which is, in its traditionality, a charming way to get a man to do something in the kitchen. Even if just once a year. But, in case you have other ways to keep a man busy all night in, say, another om altogether, here's a treat that's every bit as porky, juicy, succulent... and only takes a couple of hours.
1 kg pork neck
the finely grated zest of an orange
2 tsp ground allspice
2 tsp ground cloves
salt, black pepper
For baking: 4-6 slices of Pancetta (depending on their size) or baconolive oil, black pepper
Take the meat into room temperature a good couple of hours before baking. Cut an incision from the top halfway through the meat and then continue towards the sides (like an upside down letter "T"), being carefully not to cut all the way through. Open the meat into a sheet and, if needed, using a mallet pound it so it's even thickness.
Gring the spices and grate the orange zest. Using a pestle and mortar rub together into a paste and spread on the meat. Season generously and roll tight. Wrap in Pancetta or bacon slices (if needed, you can stretch them both against a cutting board using the back of a knife) and truss using butcher's twine.
Drizzle with olive oil and sprinkle some black pepper on top. Bake at 200º for 30 minutes, lower the temperature to 130º, cover with foil and keep baking for 2,5-3 hours until done. If not busy doing something (or someone!) else, baste with the juices on a couple of occasions.
Remove from the oven and leave to rest for at least 15 minutes before carving.
Serve with warm beet and potato salad (recipe to follow tomorrow!). Or proper roasties (that, too, on its way!) and this, Cumberland-ish sauce.
a couple of tbsp butter1/2 red onion
1/4 - 1/2 red chilli (according to palate)
1 large garlic clove1 cm piece of fresh ginger
2 strips of orange zest
3 tbsp brown sugar
the juice of 1 orange (1 dl)
200 gr black currants (frozen)2 sprigs of rosemary
2 dl port wine
25-50 g butter
salt, black pepperPeel the onion and cut into chunks. Peel the garlic clove and bruise with the back of a knife. Sauté chilli, onion and garlic in a pot. Then add sugar and continue cooking for a little while. Then add port wine, bring to boil and cook for a couple of minutes. Then add orange zest, juice, rosemary, ginger and black currants. Let gently bubble over medium heat for 20 minutes, mash through the sieve, return to a clean pot and add butter. Check the taste and season as needed.
ANYONE FOR SECONDS?
Vor 2 Wochen haben mich eine liebe Schulfreundin, ihr Mann und ihre 2
Kinder besucht. Also gab es endlich ein Grund jeden Tag zu kochen. Es wurde
Lasagna und Ruck-Zuck-Huhn aus dem Ofen (Rezept folgt) gekocht. Als Nachspeise gab
es Kokosmilchreis mit Mango. Aber das hat mir nicht gereicht. Ich wollte auch
noch eine winterliche Nachspeise. Aber für Kekse war es mir dann doch ein wenig
zu früh. Also habe ich mich für Zimtschnecken entschieden.
2 weeks ago a dear school friend, her
husband and their two children have visited me. So there was finally a reason
to cook every day. We had lasagna and chicken from the oven (recipe follows).
For dessert I made coconut rice pudding with mango. But that was not enough for
me. I also wanted a winter dessert. But for cookies it was then a little too
early. So I’ve decided to make cinnamon rolls.
Ich habe in meinen Kochbüchenr aber auch im Internet nach dem passenden
Rezept gesucht. In die engere Auswahl kam ein Rezept aus einem meiner Kochbücher
und Jürgens Rezept. Da Jürgens Fotos viel
besser aussahen als die im Buch, habe ich mich für sein Rezept entschieden.
I searched in my cookbooks but also
on the internet for the perfect recipe. On the shortlist were a recipe from one
of my cookbooks and a recipe from Jürgen. Since Jürgen’s photos looked much better than those in the
book, I decided to try his recipe.
Auf seinem Blog goldschwarz.at
gibt Jürgen auch ein paar Tipps für die Zubereitung der Zimtschnecken. Ich hab
mich daran nicht gehalten...vielleicht ist auch dieser der Grund wieso seine
Zimtschnecken viel besser als meine aussehen. Obwohl sich auch sehen lassen.
Oder seit ihr anderer Meinung?
On his blog goldschwarz.at Jürgen also gives a few tips for making the cinnamon rolls. I did not respect
his tips ... maybe this is also the reason why his cinnamon rolls look much
better than mine. Although also mine look good. Or do you disagree?
Man nehme/ You need:
Für den Teig/ For the dough
500 g Mehl/ 500
250 ml zimmerwarme Milch/ 250 ml milk (room temperature)
100 g zerlassene Butter/ 100 g melted Butter
1 Hefewürfel (42 g)/ 1 cube of fresh yeast (42g)
2 EL Puderzucker/ 2 tbsp powdered sugar
1 Priese Salz/ 1 pinch of salt
Für die Füllung/ For the filling
40 g zerlassene Butter/ 40 g melted butter
10 EL brauner Zucker/ 10 tbsp brown sugar
1 EL Zimt/ 1
Für den Zuckerguss/ For the glaze
1 EL Milch/ 1
3-4 EL Puderzucker/ 3-4 tbsp powdered sugar
Wie gehen wir vor/ How do we proceed?
Hefe in eine große Schüssel bröseln. Milch und die zerlassene Butter dazu gießen
und mit einer Gabel verrühren. 2 EL Puderzucker und eine Prise Salz dazugeben.
Crumble the yeast in a large bowl. Add
the milk and the melted butter and stir with a fork. Add 2 tbsp powdered sugar
and a pinch of salt.
Mehl in die Schüssel sieben und mit den Händen einen geschmeidigen Teig
kneten. Mit einem Geschirrtuch abdecken und an einem warmen Ort eine Stunde
Sift the flour into the bowl and
knead with your hands until you get a smooth dough. Cover with a kitchen towel
and let rise for one hour in a warm place.
Auf eine bemehlte Arbeitsfläche Teig zu einem Rechteck ausrollen. Teig mit
der zerlassenen Butter bestreichen. Zucker und Zimt vermengen und über die
Butter streuen. Teig einrollen und 2-3 cm dicke Scheiben schneiden. Diese auf ein
mit Backpapier belegtes Backblech geben. Die Scheiben flach drücken, mit
Frischhaltefolie bedecken und weitere 60 Minuten ruhen lassen.
Roll out the dough on a floured
surface to a rectangle. Coat the dough with the melted butter. Mix sugar and
cinnamon and sprinkle over the butter. Roll up dough and cut into 2-3 cm thick
slices. Align on a baking tray lined with baking paper. Press the slices flat,
cover with plastic wrap and let rest for another 60 minutes.
Backrohr auf 190 Grad vorheizen und für 20 Minuten backen. Abkühlen lassen.
Preheat oven to 190 degrees and bake for 20 minutes. Let
Milch mit Puderzucker verrühren. Wenn die Zimtschnecken abgekühlt sind, mit
der Glasur bestreichen. Jetzt können die Zimtschnecken serviert werden.
Mix milk with powdered sugar. When the cinnamon rolls
have cooled, brush with the glaze. Now the cinnamon rolls can be served.
Ich hoffe euch gefällt das Rezept. Mir schmecken die Zimtschnecken sehr
gut. Trotzdem werde ich auch das 2te Rezept ausprobieren. Mal sehen welche
besser aussehen und schmecken.
I hope you like the recipe. The cinnamon rolls taste very
well. Nevertheless, I will also try the 2nd recipe. Let's see which look and
Hallo meine lieben Leckermäulchen! Wie geht es euch? Habt ihr Lust auf Pizza? Ich schon. Ich zeige euch Heute nicht ein klassisches Pizzarezept, sonder ein Rezept für vegetarische Pizzaschnecken. Natürlich könnt ihr die Pizza mit allem Belegen was euch schmeckt. Und wenn ihr ein veganes Rezept möchtet, dann einfach den Käse weglassen. Und los geht’s!
Hello my dear gourmands! How are you? Would you like some pizza? I do. I'll not show you today a classic pizza recipe, but a recipe for vegetarian pizza rolls. Of course you can top the pizza with all what you like. And if you'd like a vegan recipe, then simply omit the cheese. And there we go!
Wir brauchen/ We need:
Für den Teig/ for the dough:
250 g Mehl/ 250 g flour
125 ml lauwarmes Wasser/ 125 ml lukewarm water
3 EL Olivenöl/ 3 tbsp olive oil
½ TL Salz/ ½ tsp salt
½ TL Zucker/ ½ tsp sugar
1 Packung Trockenhefe/ 1 package dry yeast
Für die Füllung/ for the filling:
1 Zwiebel/ 1 onion
5–6 Pilze/ 5–6 mushrooms
100 g entkernte Oliven/ 100 g stoned olives
100 g Käse/ 100 g cheese
4–5 Tomatensoße/ 4–5 tomato sauce
Wie gehen wir vor/ How do we proceed:
Ofen auf 180 Grad vorheizen.
Preheat oven to 180 degrees.
Für die Füllung waschen und schälen wir die Pilze und schneiden sie klein.
For the filling, wash and peel the mushrooms and cut them small.
Die Zwiebel wird ebenfalls geschält und gewürfelt.
Peel and dice the onion.
In eine Pfanne ein wenig Öl erhitzen und die Zwiebel darin dünsten.
Heat in a pan some oil and steam the onion.
Pilze dazugeben, mit Salz und Pfeffer würzen und ungefähr 5 Minuten kochen.
Add the mushrooms, season with salt and pepper and cook for about 5 minutes.
Für den Teig Wasser mit Zucker mischen und die Hefe darin auflösen. Öl, Salz und Mehl hinzufügen und alles kneten bis wir einen elastischen und nicht klebenden Teig haben.
For the dough, mix water with sugar and dissolve the yeast in it. Add oil, salt and flour and knead until you have flexible and non-sticky dough.
Teig zu einem Viereck ausrollen.
Roll out dough into a rectangle.
Diesen mit der Tomatensoße bestreichen.
Brush this with the tomato sauce
Für die Tomatensoße habe ich 3-4 EL Tomatenmark mit 2-3 EL Olivenöl, Oregano, Basilikum und Salz gemischt.
For the tomato sauce I mix 3-4 tbsp tomato paste with 2-3 tablespoons olive oil, oregano, basil and salt.
Den Teig mit den Pilzen und Zwiebel belegen.
Cover the dough with the mushrooms and onion.
Oliven in Scheiben schneiden und auf den Teig verteilen.
Slice the olives and spread on the dough.
Geriebene Käse drüben streuen .
Sprinkle grated cheese.
Den Teig einrollen und diesen in 2 cm dicke Stücke schneiden.
Roll the dough and cut it into 2 cm pieces.
Auf ein mit Backpapier bedecktes Blech flach auflegen und für 20 – 25 Minuten backen.
Put the pieces on a covered with baking paper covered tin bake for 20 - 25 minutes.
Anrichten und servieren.
Arrange and serve.
So the veg box arrived on Tuesday and I checked out the contents and my list of likely meals culled from various sources in order to put together a meal plan and finalise the rest of the shopping requirements. I was still feeling uninspired and I won't lie that it was a chore, despite being faced with the kind of fresh and delicious vegetables that would normally make my heart sing.
Among other things, there was a small bunch of asparagus - such a treat, but not more than one serving's worth, so I supplemented with the final spears poking up from the garden and made a quiche on Wednesday.
A huge bag of spinach. Always tricky - I love it, kids don't.
A big bag of a herb that I knew I knew, but I couldn't identify. How embarrassing.
Turned out it was coriander. Aromatic and fresh, but loads of it and I wasn't fancying carrot and coriander soup, despite the bunch of carrots. Curry? No. Pesto? No.
In the end I reached for Sarah Raven (she of the velvet gardening coat and close personal friendship with Emma Bridgewater - not that I'm jealous or anything). Her Garden Cookbook is a real winner if you have more than a passing relationship with vegetables. The book isn't a vegetarian cook book, but there are loads of good recipes, divided loosely into seasons and by different veggies, which is a Godsend when you have a glut - or a lack of inner inspiration.
One thing, they can often be quite fiddly, so that even 'simple' meals turn out to be quite task intensive. She also often uses some less common additional ingredients. Thanks to my foray into the pages earlier in the week, I am now the proud owner of a bottle of ginger wine. I suspect that sherry or marsala (for all Nigella fans) would work equally well here.
Pork Fillet with Coriander
450g piece of pork tenderloin, cut into 2-3 cm thick medallions
1 red onion, finely sliced
30g unsalted butter
1 tbsp olive oil
2 tsp coriander seeds, crushed
3 large mushrooms, quite thickly sliced
1 large clove of garlic, crushed
70ml ginger wine
2 heaped teaspoon soft brown sugar
2 tablespoons lemon juice
200ml creme fraiche
large bunch of fresh coriander, finely chopped
Melt the butter with the oil in a frying pan, then add the sliced onion and crushed coriander seeds, and cook gently for a few minutes till the onion is soft. Remove from the pan with a slotted spoon and set aside.
Add the mushrooms & garlic to the pan and cook for 2-3 minutes then add to the onions.
Add a little more oil to the pan if necessary and then turn the pork slices in the butter and oil in the pan for 3-4 minutes, before putting the onions and mushrooms back in the pan.
Add the ginger wine, sugar and lemon juice to the pan, turn up the heat a little and allow everything to cook and bubble to become syrupy.
Add the creme fraiche, salt and pepper and then stir in the chopped coriander and serve.
As Sarah suggested, it was delicious with her Spinach with Puy Lentils (my way), thus killing the spinach bird at the same time, but I have to confess that I also cooked some pasta for the kids. The creamy sauce went down very well whether it was lentils or pasta - and to give them their due, both kids ate the small amount of the lentils & spinach I gave them.
I can feel my mojo very slowly returning...
Linking up to Herbs on Saturday hosted by Karen at Lavender and Lovage with the beautiful coriander that went into the dish.
This recipe for fillet of beef is ideal for a family dinner or entertaining friends,with anchovy fillets,bacon,onions and herbs.
Stuffed fillet of beef
STUFFED FILLET OF BEEF
1) 1 lb/500 g fillet of beef,in one piece
2) 2 onions sliced
3) beef dripping
4) 2 anchovy fillets,choppped
5) 1 tbsp finely chopped bacon
6) pinch of pepper
7) pinch of dried thyme
8) pich of finely chopped parsley
1 egg yolk
a) Trim the beef neatly
b) Fry the sliced onions in about 1 tbsp of dripping,until they are golden brown
c) Remove them from the pan,place in a a mixing bowl and add the anchovy fillets,bacon,pinch of pepper,thyme and parsley and the beaten egg yolk
d) Cut the fillet in about 4 places,but not right through
e) Put some of the stuffing into each each cavity and tie the fillet up with clean string or toothpicks
f) Either wrap in greased foil and place in a roasting pan or place in a covered roasting pan with a little dripping and cook in a slow oven for 1 1/2 hours or until tender
g) Serve hot,cut into thick slices,accompanied by freshly cooed vegetables.
What's needed?8 small fillets of mackerel 1 ball of mozzarella 1 cake French 0.5 lemon -MILL sea salt black pepper
ground sweet pepper puree tomato and capsicum (we used our own production) olive oil
Mackerel fillets, lemon juice, sprinkle with salt, pepper and sweet pepper. Let stand for 10 minutes. Fry in a little olive oil only from the skin (about 4 minutes).
Puff pastry divided into 8 parts (I had the fillet that 8 perfectly fit on one lobe of the dough). Half of a small piece of spread puree (mine was home with peppers and tomatoes). Lay a piece of mackerel peel to the dough and top with a piece of mozzarella. Cover with other half of dough.
Bake for about 20 minutes in an oven preheated to 180 degrees.