All posts tagged: Lamb

Kedgeree and lamb curry: Tamal Ray’s recipes for homely favourites | Food

Kedgeree and lamb curry: Tamal Ray’s recipes for homely favourites | Food

Published by skeptic

This week, I bring you two approaches to weeknight dinner. First, a new take on kedgeree that’s swiftly put together and swaps the traditional boiled eggs for roast aubergines. Kedgeree was the invention of the British in colonial India, but was inspired by khichuri, a more ancient dish of rice and lentils, so here I’ve reinstated the pulses in the form of mung dal and peas: an Indian dish, adapted by the British, and changed again by an Indian living in Britain. The other dish is a smoky lamb curry that I often make ahead at the weekend – it freezes really well and makes for a bowl of richly spiced comfort to come home to. Kedgeree (pictured top) This is inspired both by my mother’s Bengali khichuri and the classic British kedgeree. Prep 10 minCook 30 minServes 4 1 aubergineVegetable oil¾ tsp ground turmericSalt270g haddock fillets150g mung dal150g brown onions, peeled and diced25g fresh ginger, peeled and finely chopped 1 tsp ground cumin1 tsp ground coriander275g basmati rice100g frozen peas50g unsalted butter75g golden raisins …

Kibbeh Nayeh (Lebanese raw lamb) recipe

Kibbeh Nayeh (Lebanese raw lamb) recipe

Published by skeptic

This is basically a Middle Eastern lamb tartare and, just as with steak tartare or carpaccio, the lamb needs to be as fresh as possible. I like to serve it as a starter with a minty salsa or as pre-dinner snacks on little pieces of lightly toasted Moroccan flatbread. A few delicious salted Cambodian Kampot peppercorns on top (something I tried recently from stonygroves.co.uk) are a nice touch. Timings Prep time: 15 minutes  Cook time: 5 minutes (if serving with flatbreads) Serves 4 as a snack or starter Ingredients 4 tbsp finely chopped parsley 2 tbsp finely chopped mint 1 medium red or green chilli, finely chopped, seeds and all 3 tbsp olive oil 1 lemon 400g fresh lamb fillet from the best end or rump, trimmed of sinew and finely chopped 6 spring onions, finely chopped 1 tsp smoked or unsmoked paprika 1 tsp ground cumin 30g bulgur wheat, pre-soaked in boiling water for an hour, then drained To serve flatbreads (optional) about 20 salted Kampot peppercorns (optional) Method Mix together 1 tsp each …

King Charles’s lavish Easter Sunday lunch menu, from classic roast lamb to Windsor cheese | Royal | News

King Charles’s lavish Easter Sunday lunch menu, from classic roast lamb to Windsor cheese | Royal | News

Published by skeptic

King Charles and Queen Camilla have confirmed they will attend the Easter Sunday Mattins service at St George’s Chapel at Windsor Castle this weekend, as they hope to host an enjoyable family celebration together. This year the service looks quite different, with fewer members of the family due to attend to stop the King from interacting with so many people while he receives treatment for cancer. Prince William and Princess Kate will also not be at the service as they mark the occasion privately with their children Prince George, Princess Charlotte and Prince Louis. Just last week Kate confirmed in an online video message that she will be undergoing preventative chemotherapy after cancer was detected following her abdominal surgery in January. After church, the family will enjoy some private time together at Windsor Castle, with former royal chef Darren McGrady divulging exactly what they will be tucking into at lunch. As is tradition the Firm will be served a roast lamb for their Easter lunch, which in Christianity symbolises the ‘sacrificial lamb’ mentioned in the Old …

Devilled eggs, lamb skewers and hot cross bun pudding: Ravinder Bhogal’s Easter recipes | Middle Eastern food and drink

Devilled eggs, lamb skewers and hot cross bun pudding: Ravinder Bhogal’s Easter recipes | Middle Eastern food and drink

Published by skeptic

The daffodils are out, parading their annual magnificence, and I can’t help but be enchanted by the beauty of spring. While I’m not religious, I also can’t help but revel in the festivities of Easter. Eggs, lamb and hot cross buns are all traditional, but these fuss-free recipes give them a new lease of life. Buy in some flatbreads and pickles to serve alongside the meat, so you aren’t stuck in the kitchen for the whole day. After all, there are more important things to do – such as hunting for chocolate eggs! Devilled eggs with tahini and za’atar If you don’t want a fussy starter, devilled eggs are the perfect nibble for circulating with a drink, plus they are endlessly riffable – these are inspired by the flavours of the Middle East. Prep 10 minCook 10 minServes 4 8 medium eggs, at room temperature75g good-quality mayonnaise, or thick Greek yoghurt30g tahini2 tbsp lemon juiceSea salt and black pepper1 heaped tbsp finely chopped flat-leaf parsleyA good sprinkle of za’atar, to servePickled Turkish chillies, to serve …

How to master the perfect Easter roast lamb

How to master the perfect Easter roast lamb

Published by Sam

Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Here at temper, we specialise in whole beast butchery in the case of lamb shoulders, which is the most sought-after roast during Easter. They are served whole as a main feature in one of our three different Sunday roast feast menus, the other two being a suckling pig or a whole rib of beef. The choice is yours but in any case, it’s a must-have throughout the year when having lunch or dinner on Sundays at temper (in Soho, Shoreditch or Paddington). If you feel like having a crack at it, below is a list of recipes and methods we use for our own roast dinners, perfect for those cooking for friends and family this Easter. The lamb shoulder should take centre-stage, however the trimmings are nothing short of delicious and should be on display, too. Chimichurri is our answer to the traditional mint sauce, its herby and sharp nature cutting through the …

The best Easter menus in London for the bank holiday weekend

The best Easter menus in London for the bank holiday weekend

Published by skeptic

For a much more casual affair, join the From The Ashes team in christening their new home at Five Points Brewing Co. From Friday to Sunday, founders Curtis and Martin will put the spotlight on Scottish Herdwick lamb, staying true to their sustainable practices by using the whole animal. Cooking it asado style over an open fire barbeque, the duo will serve the lamb on grilled flatbreads with lashings of minty chimichurri, while other dishes will include small plates of charred lettuce, thick-cut smoked bacon in ranch dressing and shaved pecorino, and a smoked lamb taco with a parsley, lemon and anchovy sauce. Meanwhile, larger plates will feature pork rib in a barbecue sauce, and a smoked beef bun with adobo mayo and chilli pickles. Plus, on Easter Sunday itself, the pair will serve their version of a Sunday roast – a choice of lamb, half-smoked chicken or smoked beef rump with all the trimmings.  Source link

Roast leg of lamb with potatoes, pecorino, basil and garlic recipe

Roast leg of lamb with potatoes, pecorino, basil and garlic recipe

Published by skeptic

This came about after I cooked a Greek dish that had a stuffing made from a Greek cheese. I’d never thought about a cheese stuffing for lamb before, but this just came out of my kitchen for Sunday lunch one week: Italian ingredients, Greek-inspired. Timings Prep time: 30 minutes, plus 15 minutes resting time Cook time: 1 hour Serves 6-8 Ingredients 120g pecorino cheese, finely grated 6 garlic cloves, finely grated 3 tbsp extra-virgin olive oil, plus more if needed leaves from 1 small bunch of basil, plus extra to serve (optional) 1.8kg leg of lamb 2 medium red onions, cut into wedges 600g small waxy potatoes, scrubbed, then halved or quartered, depending on size 350g red and yellow tomatoes, halved or quartered 250ml white wine Method Preheat the oven to 230C/220C fan/gas mark 8. Put the cheese, garlic and some salt into a mortar and pound to a rough purée, gradually adding the olive oil. Tear the basil leaves, add them to the mortar and pound them. Place the leg of lamb into a roasting …

Hats off! It’s Tom Kerridge’s Easter recipes: shoulder of lamb, onion tart and a hot cross bun bread and butter pudding | Tom Kerridge

Hats off! It’s Tom Kerridge’s Easter recipes: shoulder of lamb, onion tart and a hot cross bun bread and butter pudding | Tom Kerridge

Published by skeptic

The watery reaches of Buckinghamshire, beloved of bankers and 1980s celebrities, have been subject to so much flooding in recent winters that posh new houses are built to float. Though the future of this countryside is uncertain, the desire for pubs in a town like Marlow remains and Tom Kerridge owns three on the high street: the Hand & Flowers (two Michelin stars, Cornish “tin mine” tart on the menu); the Coach (one Michelin star, turbot scotch egg); and the Butcher’s Tap and Grill, with a sister pub in London’s Chelsea, which is “basically lumps of meat”, as Kerridge puts it. The Butcher has a real butcher’s in the bar area complete with tangy aromas. Men in woollen coats pop in to buy grass-fed bavette steaks and Blur’s The End plays over the sound system. Kerridge is striding down Marlow High Street on a mobile phone, deep in business – then he swings in. His sweatshirt is covered in mock heavy-metal insignia, running up and down the sleeves like tattoos: a snake on a crucifix, …

Slow cooker lamb and orzo casserole recipe

Slow cooker lamb and orzo casserole recipe

Published by skeptic

Greek cooking is so much more than feta and olives. Cinnamon, bay leaves and cloves add spicy warmth to this rich and hearty casserole. It can be left to cook all day while you are out, then all you need to do when you get home is stir through the pasta and dinner will be ready in an hour. Serves 4 Timings Prep time: 15 minutes Cook time: 9 hours Ingredients 400g lamb leg steaks 1 x 400g tin crushed tomatoes 2 tbsp tomato purée 125ml beef stock 1 cinnamon stick 2 bay leaves 2 cloves 1 tsp dried oregano handful of flat-leaf parsley, finely chopped 125g orzo or risoni crumbled feta, or shaved Parmesan or pecorino, to serve handful of small basil or marjoram leaves, to serve lemon wedges, to serve Method Heat your slow cooker to low. Trim off any fat from the 400g lamb leg steaks and discard. Cut each lamb steak in half. Combine the 400g tin of crushed tomatoes with 2 tbsp tomato purée, 125ml beef stock, 1 stick of …