Lamb Tagine

Introduction

Looking at the veg we got in the last delivery, there were a few interesting things we thought we'd like to do. I've always wanted a proper tagine, but there was no reason why we still couldn't make one. A recent addition to the cookerybookshelf was the Hairy Dieters which contained an interesting and easy looking Moroccan tagine. Adapting it slightly based on our ingredients gives us the following, delicious recipe.

Ingredients

500g or so of lamb

1 medium onion

1 stick celery

1 chilli

3 cloves garlic

1 aubergine

1 carrot

5 mini peppers (1 normal pepper would also work)

500g tin of tomatoes

about 10 sundried tomatoes – the recipe calls for dried apricots but the kids are not a fan so I've substituted toms instead

1 tin chickpeas

1 tsp cumin

1 tsp cinnamon

1 tsp coriander

Method

• Mix the the cumin, coriander and cinnamon together and rub into the chopped lamb pieces. Put aside
  
  
  
• In an ovenproof pan, heat some olive oil and stir in the chopped onion, celery, garlic and chilli. Cook on a medium heat until it all softens slightly
• Now stir in the meat an cook until browned
  
  
  
• Stir in the chopped aubergine and carrot and fry for a minute or two
• Mix in the tin of tomatoes and fill the tin with water twice and add to the mix.
• Stir in the chickpeas and bring to a simmer
• Put in a preheated oven. I used about 160 degrees and cooked for about two hours – you know me, long and slow ;-)
  
• About 10 mins before serving, add the chopped sundried toms and the chopped peppers
• Garnish with fresh coriander

Enjoy :-)

Bacon Risotto

Introduction

Risotto is a lovely way to use up leftover veg in a healthy, filling meal. I love the combination of bacon chilli and garlic thrown in with a nice pile of whatever veg we have. More importantly, the kids also love this. Mrs Thinchef dose a very different but equally delicious risotto which I'll post one day but here is mine

Ingredients

half a large butternut squash – carrot, pumpkin or other root veg work just as well

1 courgette

1 stick celery

1 leek

2 cloves garlic

Good bunch of a strong green leaves – I used perpetual spinach

3 espresso cups of shortgrain rice

Veg stock – I used a cube with hot water, can also put a good slug of white wine

About 8 slices of streaky bacon

1 chilli if you are feeling frisky

2 tsp oregano

Method

• Heat some olive oil and a good spoonful of butter in a wide flat bottomed pan
• Mix in chopped leek, celery, & garlic. Keep stirring until it softens, try not to let the garlic burn. Keep the heat low if you need to
  
  
  
• When the mix is translucent, add the chopped bacon. Continue to stir until the bacon is cooked.
• Add the chopped squash and courgette. Stir for a few mins while you boil the kettle (or heat your stock)
  
  
  
• Now add the rice and mix well
• Add the stock cube and about half a cupful of boiling water. Stir well.
• As the water is absorbed, keep adding more slowly and mixing well
• 
  
  
• When the rice is cooked just right, the risotto will be nice and creamy. Add the chopped greens and stir in.
  
• If you want it a bit more creamy, as a touch of cream or natural yoghurt
  
  
  
• Serve with a nice bit of garlic bread and balsamic vinegar

Enjoy :-)

Simple Carrot Soup

Introduction

When I was little, my Nan used to make the most amazing carrot soup. For me, it was magical. How did this pretty disgusting veg (I'd didn't like them then) turn into a delicious soup?

So it turned out we had a bunch of carrots in and a bit of left over coriander from my last curry. With weather changing, this has wholesome carrot & coriander soup written all over it. I did a little bit of research (I googled carrot soup) and discovered it seemed to be really easy.

So this is my attempt at a very simple and quick recipe that turned out to be delicious. I suspect it would work with other root veg instead of carrot. Given the time of year, perhaps pumpkin or (bleurgh) beetroot. Or maybe that massive squash I got recently...

Ingredients

7 or 8 large carrots – no idea what the weight was but this made a lovely amount

1 stick celery

8 shallots

1 espresso cup of red lentils

Veg stock – I used a cube with hot water

Spices

1 tsp coriander

2 tbps coriander seeeds

Small bunch of fresh coriander

Method

• Heat some olive oil and a good spoonful of butter in a pan
• Very roughly crush the coriander seeds
• Mix in in the roughly chopped shallots, carrot, celery & crushed coriander. Keep stirring until it softens
• Stir in the coriander power and the lentils. Mix well

• Add enough stock to cover well
• Bring to boil and simmer until the carrots are soft
• Stir in the chopped coriander leaves
• Blitz with a food processor. The soup should go thick and creamy and delcious

Enjoy :-)