The lamb was 2 fillets (cut from the inside of the racks) stuffed with
dried apricots and trussed.
Seared in a hot pan to colour on all sides then roasted till medium
rare.
Served with mash & sauteed spinach and drizzled with a balsamic
reduction.
Start by sauteing the father, son & ghost with some evo and garlic,
add veal mince and cook & break up into bits.
Add a couple of cups of dry white wine and a few drained whole peeled
tomatoes, a couple of cloves, a cinnamon stick and s&p.
Simmer for 45-60mins.
While this is happening, finely cube an eggplant (1cm cubes) and salt
for 30 mins. Rinse and drain, then spray with oil and grill under a
smoking hot grill until crisp and cooked.
Stir the cooked eggplant through the sauce 10 mins before serving -
they'll soak up any juices and help thicken the sauce.
Tossed with lumaconi (giant shells) -great because they hold lots of
the sauce.
Everything is put into a cold pot/tajine and stirred to combine, then
put over a very low flame and cooked for 3 hours until the meat is
tender.
Chickpeas:
Sauteed onion, classic Moroccan spices (cumin, cinnamon, tumeric,
cayenne, ginger, paprika) a couple of cans of chickpeas and a can of
tomatoes. Finished with corriander and parsley.
Potato & Olive Stew:
A potato salad style dish.
Saute onion, then add peeled and chopped potato, bay leaves, a
sprinklng of paprika, s&p and enough boiling water to come half way up
the potatoes - cover and simmer for 10-15 mins. Add green olives and
simmer another 10 minutes until the potato is cooked through.
Finish with chopped parsley.
Great hot and cold.
Served with a fatoush salad, roast chicken thighs, dips and bread.
Blended till smooth and finished with a flourish of evo oil.
Sauté onion, then add cubed oyster blade, carrot and swede and add
water until just covered. Simmer until the meat is tender, then add a
packet of curry cubes (available at Asian grocers) and simmer till
thick.
Serve over hot rice and eat with a spork.
Steamed fat side down over gently simmering water for 3 hours.
Finished by quickly searing over a very hot barbeque for a more
attractive presentation and to crisp up the fat.
Absolutely delicious!
(bonus: I was left with a brilliant stock from the meat juice and fat
that dripped off whilst cooking which I'm looking forward to using in
an upcomming tajine)
Poured over crispy skin trout (pan seared only on the skin side, then
finished skin side up under a very hot grill in the oven)
Served with rice and a simple stir-fry of Chinese brocolli and fresh
shitake mushrooms.
Based on a Greg Malouf recipe from Food Safari.
Whole ocean trout, seasoned then wrapped in aluminium foil and baked
in a moderate oven until just cooked.
While cooking make a paste of 50/50 yoghurt/tahini with a squeeze of
lemon and some minced garlic.
Peel the skin off the cooked fish, speed with the paste and then top
with fresh herbs (parsley, corriander & mint) and toasted pinenuts.
Served with kiflers, roast red pepper salad and more of the paste with
a sprinkling of smoaked paprika.
50/50 beef and veal mince with grated onion, grated apple, sourkraut,
breadcrumbs, egg, s&p.
Browned off and then finished in a 'sauce' of sauted onion, garlic,
red cabbage, apple and sourkraut with a little vinegar and stock.
Topped with fresh parsley.
Topped with crushed canned tomatoes, sauted mixed wild mushrooms,
dried chili and buffalo pizzaionatta (an aged buffalo mozarella)
Drizzeled with truffle oil to serve.
Served with a fresh tomato and basil sauce and lots of pecorino.
So, I'm just going to write the basics and if you want more detail
post a comment, or go searching on the interwebs.
Onto the tajine: this a real Moroccan style tajine of chicken thighs,
green olives, finely sliced preserved lemons with Ginger and a little
cinnamon, slow cooked until all the flavours mellow together.
