Lamb Shank Casserole.... Mood = Winter approaches

As many of you know, or don't know Ramadan ended about a week ago and typically we would have a huge celebration for dinner which would have included many of my mothers famous and wonderful dishes, many of which would have included lamb. She arrived just after so i made my husband and i a lovely delicious fall off the bone lamb dish in my new lovely Le Creuset Casserole that he bought me. I love lamb shanks and more than i love lamb shanks, i love a good sauce to go with it. This recipe does not fail. Let me tell you that from now.

The sauce is rich and full of flavour and really brings out all the goodness of this dish. I made this with a side of Sweet potato and nutmeg mash. OH MY!

I wont keep you waiting for the recipe as it is just so unfair....

Recipe:

4 lamb shanks
Flour for coating
2 leeks
2 large Spanish onions
4 carrots
1 tomato
4 cloves of garlic
Fresh sprigs of Thyme and rosemary
3/4 bottle of red wine
600ml of beef/chicken stock
150g Lardons
Salt and pepper to taste
1 tablespoon of sugar

6 sweet potatoes
2Tablespoons of butter
1Teaspoon of nutmeg
1 small bunch of dill
salt and Pepper

Method:

• Get your casserole pot on the hob and season the lamb shanks with salt and pepper, and roll them in the flour. Place some olive oil into your casserole and begin searing the shanks until they have turned brown. This may take about 6-8 minutes. But it s worth it. It will hep with the final result.

• Once they have browned, remove them from the pot and add the tomato, chopped leeks, onions, carrots, thyme, bashed garlic, to the same pot with all the lamb residue.

• Brown and soften the vegetables.

• Once browned, add the lamb shanks and add the red wine and the stock. Place in the oven at the temperature of 150 degrees for the next 2-3 hours.

• You will get the most wonderful aroma wafting through your house. You can go out and leave this as the temperature is not high enough for a fire or for burning.

• You can make a lovely sweet potato mash while this is cooking.

• Simply boil some sweet potato in salted water, with skins removed, once they have had enough time remove water, add about 2 Tablespoons of butter a teaspoon of nutmeg some salt and pepper and mash. You can add more butter and some cream if you like., But i didn't. I like mine quite rustic and chunky. Add the dill right at the end.

• Now back to the lamb. When the lamb seems to be falling off the bone, remove them slowly and gently.

• Sieve the juices from the vegetables and then place the liquid back to a pan and begin to reduce.

• Let this come down by 2/3's

• Serve the mash with a lamb shank on tip and drizzle the lovely rich sauce over the top. If you have any sauce left over place it in a freezer bag and put it in the freezer. You can use it on beef fillet, other lamb dishes, anything meaty and have a ready sauce that taste delicious just waiting for you.

This is such an earthy, Autumn dish and you are going to love it. It requires some patience at the beginning and then 3 hours later. But totally worth it. And definitely one to make.

Alexander Skarsgard.... Mood = Red velvet cake pop!

I made a post about these a year ago and i have to say that i am not impressed with it at all. Needless to say that my photographic skills were horrendous, and also being taken with my blackberry as i did not have a proper camera to use at the time. My husband bought us a lovely camera at the beginning of this year and it is just a wonder. It make life easier and photographs more beautiful without even doing that much. So now these morsels of heaven get their deserved moment in the lime light.

I was going to dedicate these to a vampire by the name of Eric Northman from True Blood (Alexander Skarsgard), but my husband would probably get annoyed. The colour of the deep magenta and the dark chocolate are very eery and dark and thought they would suit perfectly. Also the depth of the flavour would represent his character. I'm sure he would love a BITE of these. But lets leave him out of it for now.Ill just say that it represents me! Which i think it does in some way....

So these cake pops are pretty easy. I have made them for the last year for clients and friends and they are just a treat. I made them for a friends birthday that i was catering for last weekend and the age group was 30-50 and they were enjoyed by all.

The recipe is simple to follow and is basically found here.
All you have to do is follow the method and continue to form the cake pops here.

Once you have followed the recipe, and bakes the cake, made the cream cheese icing, begin the prep.

Recipe:

300-500g Dark chocolate, melted
Candy/lollipop sticks
Tall glass

Method:

• When the cake has been cooked, and the icing made, crumble the cake with your hands and then add some icing one handful at a time. This will help the cake keep its circular form.

• Once you think you have enough icing mixed with the cake, begin by rolling the cakes into small golf sized balls and set them on baking parchment.

• When you have rolled them all place them in the freezer.

• While they are hardening melt your chocolate.

• Take them out of the freezer and place your sticks 90% through each one.

• Take each cake pop and dip into the melted chocolate and them swirl and shake off any excess chocolate and then place them in a tall glass to set.

• Repeat with the rest and continue.

• I added some sprinkles as they were still wet and you can do the same.

• They will harden within a couple of minutes.

They can last for about 3-4 days but i doubt they will. Very delicious and very tasty little bites of heaven.

PS: I have also been away from blogging this last week because i have been super busy setting up and working on a a restaurant that i am opening in London, so i am sooooooooooooooo excited and cant wait to show you the progress of that as it happens. 6 weeks and counting.

Courgette olive oil cake.... Mood = Counter Intuitive

I don't know if you have all met my friend HH over at From donuts to Delirium, but if you have not already stopped by to say hello, then you should. You will get laughter and fun and most of all good honest reports on all things foodie and also great recipes. I check her blog religiously. On one particular occasion, she had posted about a courgette cake. Yes you read it right, a courgette cake with lemon icing. Hmmmmmmm.... OK so we have all had carrot cake and other things, but for me i have never eaten nor seen a recipe for this before. It was the best thing i did that day.

I literally began obsessing about making it and was thinking how i was going to get out of a meeting to run home in time to make this before my husband came home from work. I like to do things and have them ready so he can see the finished result. It always looks so much better.

So finally my meeting was over i ran home and made this but multiplied the recipe by 2 as i knew deep down that it was going to be amazing. And boy was i right.

This was the most delicious and moist cake i have had. Olive oil is the secret ingredient. Not vegetable oil, but Olive oil. These types of chiffon cakes are just sublime and have such an exquisite taste and texture. The sheer fact that i made 2 and they were both gone in a blink of an eye says A LOT! I made the second one for my mother in law, and may i just say that she only got a slice by the time we saw her as my husband and i worked our way through it. How shameful.

Thank you HH for the wonderful recipe and i also blame you for my ever expanding waistline.....

So no for the gorgeous recipe that will not fail you.

Recipe:

3 small Courgettes, grated
240g all purpose flour
1 t baking powder
1/2 t bicarbonate of soda
1 t salt
2 t ground cinnamon
1 t ground ginger
1/2 t ground nutmeg
275g caster sugar
3 eggs
240ml extra virgin olive oil
2 t pure vanilla extract.

Glaze:

60 ml lemon juice
130g icing sugar
65g Granulated sugar

Method:

• Put your oven to 180 degrees and begin by preparing your tin. I just grease it slightly and flour it and pour the excess out.

• Beat the sugar eggs and olive oil together till they are nice and fluffy, approximately 3 minutes of whisking.

• Then add the vanilla, and add the dry ingredients all at once, but mix it slowly.

• Scrape down the sides and add the grated courgettes.

• Once all the ingredients are incorporated, place into your baking tin, and bake for about 45-50 minutes, rotating the pan half way so you get even browning on the cake.

• To make the icing, mix together the lemon and caster sugar and then the icing sugar and mix till smooth. 

• When the cake is ready let it cool for about 10 minutes and then place on a wire rack. Use a pastry brush and glaze the cake.

• Let it set and then eat it!

Cut huge slices and don't be shy to gobble this whole thing down. Fan Bloody tastic!

Salted Chocolate Cookies..... Mood - Salty Sweet

OK who here doesn't love chocolate....? I love it but it has to be good quality dark chocolate. There is nothing smoother than it melting in your mouth and leaving a lovely coating of goodness. I came across these little beauties but for the life of me cant remember who's website it was. If this is your recipe please let me know as THEY WERE AMAZING!

Firstly as much as chocolate is wonderful, there is nothing better than having a lovely sweet treat ready in half an hour from start to finish. I was so excited to see them shape up and crackle as they cooked. They looked so vintage and retro i wanted to frame one...

The balance of salt to sweet is incredible and so subtle. I used maldon kosher salt. It is flaky and crisp. I highly recommend you make these. You can make a big batch and keep the dough in the freezer for up to two months if you like. All you will need to do it is to cook them from frozen for 1 minute longer.


I made a batch of these for a friend of mine who has just given birth and I cant wait to see her and her new baby Elise..... I hope you enjoy them Carole.

Recipe:

150g all purpose flour
60 g Good Quality cocoa
1/2 t Bicarbonate of Soda
125g room temperature butter
110g Light brown sugar
50g golden caster sugar
1 teaspoon of flaky salt or Fleur de sel salt
1 t vanilla extract


Method:

• Cream the butter and then add both the sugars , salt and vanilla.

• Beat for a couple of minutes

• Add the flour, cocoa, and Bicarbonate of soda and combine.

• It will resemble crumbs. Make sure you mix everything well.

• Turn this out onto a work surface and divide into two.

• Roll them out and make logs and cling wrap them.

• Place them in the freezer to set.

• Once they have gone hard, take them out and cut into rings.

• Place on a baking sheet and cook at 190 degrees for 10-12 minutes.

• Once they are done take them out. They will look like they are not done but just give them a minute to cool down and then serve them.

You can place them in an airtight container for up to a week.

But they wont last long!!!!

Spicy Sujuk..... Mood = Puff pastry heaven

I am not sure why, but I am feeling in a bit of a middle eastern mood these days. I think this whole Greek Take over from my husband has made me miss my food so much. One of my favourite things in Life is PUFF PASTRY. It is the thing that makes me swoon. I can eat it with anything and all the time. Savoury, Sweet, Anything.

I had my mother in law and father in law over the other day and i decided to make them something that was quick and easy and soo soo delicious.

They are both very good cooks and i know they appreciate good food and also food that is quick to make. I had bought some all butter puff pastry ( please do not ever ever buy the puff pastry that has vegetable oil in it, it is NOT puff pastry!!!!) and i had some lamb mince. Now DO NOT be scared of all the ingredients in this as you will always use them. This recipe is from Silvena Rowe. She is very knowledgeable of middle eastern food and also very true to our food style and taste.

These little beauties are called Sujuk. They are a spicy sausage, but here it is going to be a mince that is flavoured in the same way as the sausage and place into a roll of puff pastry, covered with sesame and eaten straight form the baking sheet.

I promise you you will make these over and over again. From this recipe, you can get about 3 sausage shapes and about 18 small pieces when it is cut. I have made this now 4 times in the last 3 weeks.

Recipe:

500g minced lamb
2 garlic cloves (grated)
2 t ground cumin
2 t salt
1 t ground nutmeg
1 t ground cinnamon
1.5 t ground coriander
2 t oregano
1 t chilli flakes
2 t smoked paprika
500 grams puff pastry
1 egg yolk
Bag of sesame seeds
Pastry brush

Method:

• Get a bowl and place the mince in. Add the grated garlic and all the spices. Also season with salt. Make sure there is enough otherwise this will just taste of spices and the salt will help bring the flavours out.

• Roll out your puff pastry and make sure you have 3 rectangles.

• Place the filling length ways into the 3 rectangles and use the egg yolk to seal the edges. The fold and place the fold at the bottom. Squeeze the ends shut and glaze with the remaining egg yolk.

• Sprinkle with sesame seeds and make 3 small slits across the top of the pastry for effect.

• Place in a hot oven at 200 degrees and bake for 15 minutes until it is golden brown on the top and serve.

These spicy sujuk are just DIVINE! My in laws just thought they were AMAZING and could not get enough of them, and i trust them as they are such foodies. This is one of my top ten favourite things to eat. YUMMY YUM YUM!

Chunky Muttabal.... Mood = Colourful

My mother is still not here and i missing here A lot. It is also Ramadan and i usually associate this time of month with her cooking as she really brings out all the stops. Ramadan is a holy month of fasting and cleansing in the Muslim calender and unfortunately i am not able to do it as i am having a few problems with low blood pressure and anaemia. So i have to keep fully nourished. I always try to have at least 5 different kinds of fruit and vegetables in my diet daily. And i figure the more colourful your plate the better it is for you....

Talking about colourful, my mum makes a delicious muttabal. Muttabal is aubergine grilled for smoky flavour and the pureed mixed with garlic, chillies, tahini and lemon. It is also garnished with pomegranate seeds for that extra uuumph! I absolutely love it.


I decided to make my mums recipe but instead of pureeing it, i kept the aubergines nice and chunky and left the skin on which made for a really dramatic look mixed with the herbs and red jewel seeds.

Recipe:


4 medium Aubergines

2 cloves of garlic

half pomegranate

Bunch of parsley

Olive oil

salt pepper

1 red chilli halved and sliced.

Method:


* Cut your aubergines in length ways and then again. Cut down the width to make about 6-9 pieces from each half.

* Place on a baking tray and season with salt and olive oil

* Put in a hot oven, 200 degrees and let them roast till tender and cooked through, about 35-40 minutes.

* While the aubergines are roasting make the sauce which you should pour over the aubergines when they are ready.

* Mix the lemon, olive oil, chilli and parsley and season with salt and grated garlic. Mix together and let it infuse for a while.

* When the aubergines are ready, place them on a tray and slather the sauce all over the top and dress with the pomegranate seeds.

Serve and eat quickly as this will soon disappear.


Fresh, healthy, full of flavour and something that you can make in bulk as this tastes better day after day.....

Hasselback potatoes.... Mood = Sliced and diced

So these have to be the most Beautiful potatoes that i have ever seen on a plate. I have seen these about but have never thought to actually make them, till one day i saw them in a magazine and thought that for my next dinner party i will make them. And boy were they a hit. It is amazing how small slices in a potato can make something taste so much better.

Don't forget we eat with our eyes before our tummies.... So Its natural to visualise the taste before the actual moment. I think this is why i love sushi so much, because it is so beautiful..... Now back to these beauties....

Hasselback potatoes.... They came from Stockholm from a restaurant called Hasselbacken where they were first served. What a great and simple idea. Usually they are made with salt, butter and garlic, but i added a little twist to mine, and you can do the same.. Just add whatever you fancy....

Recipe:

6 Medium potatoes
2 Garlic cloves
1 Pinch of Coriander powder
1 Pinch of Cayenne pepper
1 teaspoon of Fresh Thyme
1 Teaspoon of Fresh Rosemary
Salt
Olive oil
Squeeze of lemon

Method:

• Wash and dry your potatoes.

• Slice them about 3 mm apart going 3/4 of the way down.

• Set them aside

• Make your seasoning

• Slice your thyme and rosemary, mix with a squeeze of lemon, a pinch of cayenne pepper, 1 crushed garlic clove and 1 pinch of coriander powder

• Rub this mixture into your potatoes in between the slits.

• Preheat the oven to 220 degrees.

• Place your potatoes on a baking tray and cook for about 35 minutes or until they are crunchy on the outside and soft on the inside.

Serve alone or with a nice juicy steak like i did....

Sfiha, Fatayer, Lahm bil Ajeen..... Mood = Name calling

By what name do we call this? Is it Fatayer, sfiha, or lahm bil ajeen? Which ever way you choose to call them, the end result is the same! DELICIOUS! The little meat bundles are just a taste of heaven, and once you start eating them, you cant stop. Trust me. Either that or i am a total PIG! This dish, or shall i say appetiser comes with many different names, but they all mean the same thing, depending on where you come from in the middle east. I know them as Fatayer, but the flat version with the same ingredients is called Lahm bil Ajeen, which literally mean meat with pastry. Simple and to the point.

There are a lot of recipes out there with yeast to help the pastry rise slightly but this does not need that, or the long waiting time. Just self raising flour will do.

I made these the other night for my husband because we really wanted to eat some Arabic food and i thought i would make him something that we would normally only have when we were out. I have to say that i liked these so much more than any other restaurant. They were juicy, fluffy, full of flavour and i could eat 10 of these without having a waiter give me strange look......

These are lamb based with an infusion of spices that will literally just bounce around your mouth. I know the list might seem long for ingredients, but trust me it take about 6 minutes to get both the pastry done and the meat mix.

Recipe:

Pastry:

400g Self raising flour
80g cold butter
1 teaspoon of salt
1 egg yolk
80g yoghurt
40 ml water
1 tablespoon of cumin seeds
1 tablespoon of chilli flakes

Meat mix:

400g lamb mince
1/2 onion grated
2 cloves of garlic grated
1 apple cored and grated
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 bunch of fresh cut parsley
1 Tablespoon pomegranate molasses
1 teaspoon of smoked paprika
1 teaspoon of crushed chillies
1-2 teaspoons of salt
Pomegranate seeds to decorate

Method:

• To make the pastry, mix the flour and butter to create a breadcrumb effect

• Add the egg yolk, yoghurt and water and combine.

• Before it has all come together add the chilli and the cumin seeds and knead the dough till it is slightly smooth.

• Place in the fridge till you need it.

• Mix all the spice, garlic and onions together and add the meat. Combine it all well and set aside.

• Remove your pastry from the fridge and on a floured surface, place your pastry and cut into 3.This just helps you with control of the dough.

• Roll the dough out and until you have reached a thickness of 1/2 cm.

• Cut out 8cm circles and set them on a baking tray.This recipe should make 24 and you will have some pastry left over from cutting which you can use as well.

• Place the meat mix in the center and begin by pinching in the sides.

• Pinch once side and then another and another till you have reached a star shape, or even more so, a diamond shape!

• Brush the pastry with en egg yolk to give colour while cooking.

• Bake at 200 degrees for about 12-15 minutes. 

• If you find this too difficult, then you can just roll out up to 6-8 small pizza shaped ones, which are just as authentic and delicious. I did both.

Serve with fresh pomegranate seeds to add some crunch and punch!

This is great for a get together and when you just want to chill out with a no fuss dinner. One of my all time favourites.