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Archive for the ‘roast lamb’ Category

Curly Kale


I like my vegetable side dishes but so often to entertain the pallets of young unadventurous children I end up serving boring boiled veg day in, day out.    If I take the time and effort to produce a really nice meal it is good to have some side dishes that compliment the meal.  

This is definitely a dish to keep mum about the ingredients when talking to the children; yet it all disappeared so quickly.  We were having slow roasted lamb which had been infused with garlic and rosemary wrapped in anchovy fillets and the combinations worked really well.

Ingredients 
Butter
Olive Oil
Kale (stalks removed – cabbage or greens would work as well)
Onions sliced 
Garlic – chopped finely
Anchovy fillets – chopped very finely



Heat the butter with the oil to prevent it from burning. 

Add the onions and garlic and soften 



Chop the anchovy fillets very finely; don’t worry nobody will know you have them in there.  Add to the pan.



Meanwhile blanch the kale in boiling water for a minute or so.  This keeps the colour vibrant and rich and does not lose any goodness in over boiling.



Drain and add to the onion pan –  toss quickly with all the ingredients and turn into serving dish.




Both the garlic and anchovies are invisibly infused within the soft almost caramelised onions but they give a richness of taste with no salt required.

Give this a try.  See how it goes down particularly with the lamb or a fish dish would be good.

 Enjoy and let me know what other combinations you can come up with.

Tiggy

Find out what I am up to in my other blog  Tiggy Hayes





Slow Roast Lamb



This is great if you are out for the day and want to come back to something tender and succulent.  There is a little bit of effort first thing but then leave to slowly cook and tenderise.   The vegetables also should be cooked and served with as much love.    A great meal to serve if you wish to impress someone.

Ingredients 
Lamb shoulder / leg  Hoggitt or Mutton are better than Spring lamb
Garlic – whole peeled cloves
Rosemary sprigs  lots
Anchovies  – these are the cocktail ones from the jar but plain not with herbs
Red Wine / Flour / oxo cube for the gravy


Don’t worry if you can’t stand anchovies these are in the lamb to add depth of flavour and you will not know or taste they are there.

It was when I was discussing this blog and mentioned in conversation my ingredients that both my mother and husband told me in horror that neither like anchovies.  They do however both adore my slow roast lamb.

Heat up the oven to a high heat while you dress the lamb.

Cut holes in the meat skin, then wrap 1 garlic clove and one small sprig of rosemary in an anchovy, place them in each of the holes.  This could do then with a sprinkling of good rock salt and ground pepper but these are optional.  Any spare rosemary can be lain on top of the joint.

Put into the preheated oven for 10 to 15 minutes then turn right down to 150° and leave to slow cook for several hours.   Prior to the meal, remove the meat from the oven, transfer to a carving dish and leave to stand.  Save the delicious juices for a gravy. 


If you have a second oven use it now otherwise bump up the heat again to at least  200° to cook the roasties.  Remember par-boiled and shaken in the colander will give them a crispy texture.

Add red wine – a good glug to the juices, mix a little veg water with flour and oxo cube then add to pan juices then reheat.

If like me you are using pampered chef stoneware that cannot go on the hob, stir well and put back in the oven.  Stir often and then serve up with your meat.  It helps clean the dish and leaves the gravy full of flavour.

Serve with all the trimmings including mint sauce, no carving required as the meat falls off the bone and melts in the mouth.


Do give this lamb a try and let me know which vegetables you prefer to serve and how you add taste to these as well.  I use my base flavours of garlic, rosemary and mint to bring the vegetables alive.

Enjoy

Tiggy 


you can also enjoy my writing blog at:  Dawn Chorus



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