Archive for February, 2017

Roast leg of lamb with anchovies and rosemary

Posted: February 11, 2017 by nietize in Beef, British, Lamb
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From Great British Chefs
Serves 4

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Ingredients

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1 leg of lamb
12 anchovies
12 garlic cloves
12 sprigs of rosemary, small
sea salt
cracked black pepper, smoked
olive oil

Preheat the oven to 160°C/gas mark 3

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To prepare the lamb, cut 36 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs and anchovies into the holes, equally distributing the ingredients across the meat

Lay the leg onto a roasting tray and sprinkle over some sea salt and smoked pepper.

Drizzle with olive oil and rub lightly into the flesh

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Roast for 60 minutes, or until the lamb reaches a core temperature of 58°C.

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Allow to rest in a warm place for 15-20 minutes before carving and serving

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From BBC Food Recipes
Serves 4

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Ingredients

For the sauce
2 tbsp tomato purée
1 tbsp Dijon mustard
1 tsp ground cumin
1 tsp garam masala
1 tbsp lemon juice
½ tsp salt
¼ tsp chilli powder
100ml/3½fl oz single cream

For the curry
4 boned, skinned chicken breasts (weighing approximately 560g/1 lb 4oz in total)
salt and freshly ground black pepper, to taste
4 tbsp vegetable oil
5cm/2in piece cinnamon stick
6 cardamom pods, cracked open
6 cloves
140g/5oz onions, cut into fine half-rings
2.5cm/1in piece fresh root ginger, peeled and cut into fine slices, then into fine strips
1-3 hot green chillies, cut at a diagonal into fine strips
½ tsp black or yellow mustard seeds
1 clove garlic, finely chopped
cooked basmati rice, to serve

Preheat the oven to 180C/350F/Gas 4.

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Put the tomato purée in a bowl and mix with one tablespoon of water. Add all the remaining sauce ingredients, in the listed order, mixing as you go.

Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.

Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
When hot, add the cinnamon, cracked cardamom pods and cloves.

After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.

Remove with a slotted spoon and place in a single layer in an ovenproof dish.
Add the onions, ginger, and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.

Remove with a slotted spoon and spread evenly over the chicken breasts.

Add the remaining one tablespoon of oil to the frying pan. When hot, add the mustard seeds. As soon as they pop – this will be just a few seconds – add the garlic and stir.

As soon as the garlic starts to brown, pour in the sauce.

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As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.

Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.

Serve immediately with basmati rice.

 

Italian baked meatballs with garlic baguettes

Posted: February 5, 2017 by nietize in Beef, Italian
Tags: , ,

From Delicious Magazine
Serves 4

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Ingredients

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For the tomato sauce
35ml extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
Pinch sugar

For the meatballs
1 red onion, grated
1½ tsp dried oregano
1 tsp fennel seeds, crushed
6-10 anchovy fillets, finely chopped (see tips)
Finely grated zest ½ lemon
500g British beef mince (15-20 per cent fat)
Splash olive oil
125g ball fresh mozzarella, torn

For the baguettes
75g salted butter
2 garlic cloves, crushed
Small handful fresh parsley leaves, finely chopped
2 medium baguettes

To make the tomato sauce, heat the oil in a large frying pan, then add the onion and garlic and fry over a gentle heat for 5-6 minutes, stirring often, until softened but not coloured. Add the chopped tomatoes with the sugar, season well and turn the heat up so the sauce is bubbling gently. Cook for 40 minutes, stirring often.

Meanwhile, make the meatballs. Put all the ingredients apart from the oil and cheese in a bowl. Season. Mix with your hands, then roll into 20-24 balls the size of walnuts.

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Heat the oven to 220°C/200°C fan/ gas 7. Heat the oil in a frying pan over a high heat. When hot, add the meatballs, frying on all sides for 5-6 minutes until golden. Drop them into the sauce for the last 5 minutes of cooking. Transfer to an ovenproof dish and top with the cheese. Season, then bake for 8-10 minutes until the cheese has melted.

 

Mix the butter with the garlic and parsley. Slice the baguettes at an angle into thirds, split them open and pull out most of the insides (see tips). Spread the baguette shells with the garlic butter and set aside.

Let the meatballs stand for 2-3 minutes, then serve with the garlicky baguettes. Use the baguettes to scoop up the meatballs and sauce, which will melt the butter.