Lamb & Pearl Barley Stew.

- Lamb & Pearl Barley Stew Recipe | Abel & Cole:
250g pack of diced lamb
1 onion
1 carrot
A stick of celery
1 chicken stock cube
A 75g bag of pearl barley
A handful of flat leaf parsley
1 red onion squash

1 tbsp olive oil
Sea salt and freshly ground pepper
800ml boiling water

- Warm 1 tbsp olive oil in a medium pan.
Add the lamb.
Fry over a medium heat for 5-8 mins till the lamb is browned all over.
Turn it once or twice to make sure it browns evenly.

- While the lamb fries, peel and dice the onion and carrot.
Trim and finely slice the celery.
Pick the leaves off the parsley sprigs.
Put them to one side.
Finely chop the stalks.

- Add the onion, carrot and celery to the pan.
Season with salt and pepper.
Cook over a lowish heat for 5 mins, stirring now and then.
The veg should start to look soft and glossy.

- Crumble the stock cube into a heatproof jug.
Pour in 800 ml boiling water.
Stir to dissolve the stock cube.
Stir the parsley stalks into the veg with the pearl barley.

- Pour in the chicken stock.
Turn the heat up and bring the stew to the boil.
When it’s boiling, pop on the lid.
Turn the heat down.
Simmer for 30 mins.

- While the stew simmers, halve the squash.
Scoop out the seeds and peel it.
Chop the squash into smallish chunks.
Add them to the pan.
Simmer for 8-10 mins till the squash, lamb and pearl barley are tender.

- Finely chop the parsley leaves.
Stir them into the stew.
Taste and adjust the seasoning.
Ladle into warm bowls to serve.

Tip
Know your onion squashes
With their pointy tops, onion squashes look like big red onions (guess that’s how they got their name).
They’ve a soft, sweet flesh, that’s quick to cook.
You can eat the seeds too.
Dry them in a low oven and sprinkle with spices and salt for a crunchy snack.
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Hot lamb and quince salad from Hugh Fearnley-Whittingstall.

The zingy sweetness of the quince goes beautifully with the rosy lamb.
If you like, add a handful of rocket and/or coriander leaves to the salad, but it's delicious just as it is.
Serves four as a starter, two as a main.

1 tsp coriander seeds
1 tsp cumin seeds
Zest of 1 orange
¼-½ tsp chilli flakes
3 tbsp extra-virgin olive oil
500g lamb leg steak, butterflied (ask the butcher to do this for you), trimmed of excess fat
1 large quince, washed but unpeeled
2 tbsp runny honey
Juice of 1 lemon
1 sprig fresh rosemary
Flaky sea salt and freshly ground black pepper

In a small, dry frying pan over a medium heat, toast the coriander and cumin seeds until just fragrant – about a minute.
Grind roughly with a pestle and mortar, and combine in a bowl with the orange zest, chilli flakes and oil.
Add the lamb, rubbing the marinade well into the surface; cover and marinate for two to four hours, turning over once or twice.

Halve the quince lengthways, remove the core, then cut each half into four segments.
Put these into a small pan with the honey, lemon juice, rosemary and enough water just to cover.
Bring to a simmer, partially cover and poach gently until tender – depending on the size of the quince, about 30-45 minutes.
Remove from the poaching liquid with a slotted spoon and place in the marinade with the lamb.
Turn everything over with your hands so the quince slices are well coated.

Warm up a small griddle pan or frying pan over a high heat.
Fry the seasoned lamb steak for a couple of minutes a side, then leave on a warmed plate to rest for five minutes while you cook the quince.
Griddle or fry the quince segments on both sides until starting to caramelise.

Cut the lamb into thin slices and arrange on plates with the quince.
Deglaze the pan with some of the poaching liquid, then pour the pan juices over the meat and fruit, sprinkle on some flaky sea salt and serve immediately.
- Quince recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian

Lamb and quince tagine.

Traditionally the meat for tagines is not browned (Moroccans would no doubt frown on this) but I think it gives the dish a better flavour and appearance.

Preparation time: 25 minutes
Cooking time: 90 minutes
Total time: 1 hour 55 minutes 60 minutes 55 minutes
Serves: 4

Ingredients
half tsp Cumin seeds
half tsp Coriander seeds
100g Unsalted butter
4 Lamb shanks
1 tsp Ground ginger
half tsp Cayenne pepper
3 Garlic cloves, crushed
2 Large onions, roughly chopped
400ml Lamb stock
half Cinnamon stick
4 tbsp Clear honey
20g Fresh coriander leaves, coarsely chopped
1 Quince, peeled, quartered and cored
1 Lemon, juice and 2 strips of rind
half tsp Saffron, dissolved in 2 tbsp boiling water

Method
Grind the cumin and coriander together.
Heat 75g butter in a large casserole and brown the lamb on all sides.
Remove the meat and set aside.
Add all the spices (except the saffron), and the garlic and onions; cook for 2 minutes.
Season and add the stock.
Add 2 tbsp honey and about a third of the coriander.
Bring to the boil, return the lamb to the casserole, then turn down to a simmer.
Cover and cook over a low heat for 1.5 hours until meltingly tender.
Meanwhile, put the quince in a small saucepan and cover with water.
Add the lemon rind, juice and the remaining honey.
Bring to the boil, then simmer for 15–20 minutes until tender.
When the lamb is cooked, remove the shanks and cinnamon stick and keep warm.
Add about 4 tbsp of the quince poaching liquid, the saffron and its water.
Bring to the boil and reduce to a thickish sauce. Taste and season.
Slice the quince and heat the remaining butter in a frying pan.
Sauté the quince slices until golden.
Return the lamb to the casserole and heat everything through.
Gently stir in the remaining coriander and add the quince.
Serve immediately with couscous or bread.
Drinks recommendation
The Corker recommends- The rich exoticism of a Spanish blend melds seamlessly with the complex spicing and sweetness of such a subtle tagine.

- Quince recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian: Hot lamb and quince salad.
- Lamb and quince tagine

Pasta Gemelli with Anchovies, Tomato and Mascarpone.

Serves 2
Ingredients
175g gemelli pasta
salt, for pasta water
1 tbsp regular olive oil
6 anchovy fillets, finely chopped
1 clove of garlic, peeled and minced
¼ tsp dried chilli flakes
150g cherry tomatoes, halved across the equator
4 tbsp (60ml) dry white vermouth (chicken stock or possibly vegetable stock)
2 tbsp mascarpone
1 tbsp Parmesan, finely grated, plus more to serve
2 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
Method
Put a pan of water on to boil for the pasta. (Although you don’t need to start cooking your sauce till the pasta’s in, I’d get everything ready for it while you wait.)
Once it’s come to the boil, salt generously and add the pasta.
Check the pasta packet for advised cooking times, but do start tasting a good 2 minutes before you’re told it should be ready.

Once the pasta is in, put the oil and finely chopped anchovies into a heavy-based wok, or other capacious pan, and cook, stirring over a medium heat for about a minute, or until the anchovies have almost dissolved into the oil.
Stir in the garlic and chilli flakes, then turn the heat up a little and tumble in the tomatoes, stirring them gently for about 2 minutes, or until they are beginning to soften.

Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes until they have broken down a little in the thickened, reduced, now orange-tinted liquid.
Take the pan off the heat, stir in the mascarpone and, when it’s all melted into the sauce, duly stir in the Parmesan and parsley.

Before you drain the pasta, lower in a cup to remove some of the cooking water.
Or use a mesh ladle or pasta claw to transfer the gemelli directly.
Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta.
Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed.
Sprinkle with a little parsley and take the Parmesan to the table to serve.

- Gemelli with Anchovies, Tomato and Mascarpone - Penguin Books Australia

- Nigella Lawson: exclusive recipes from her new book, At My Table | Food | The Guardian

Roast lamb with boulangère potatoes.

Start your boulangère potatoes first, then use them as a base to roast your lamb on.
Ingredients:
1 lamb joint
Large potatoes equal in weight to the lamb
1 large onion
1 tbsp dried herbes de Provence
2 garlic cloves
50g/2oz butter

You can make this roast for two, using a small half shoulder, or as many as 12, with two legs of lamb.
Just remember you need the same weight of potatoes as meat.
Serve with redcurrant jelly rather than mint sauce.

Pre-heat the oven to 400F/200C/gas mark 6.
Peel the potatoes and slice thinly.
Rinse them and soak in cold water.
Peel, halve and finely chop the onion.
Peel the garlic.
Chop one garlic and thinly slice the other.
Mix onion, chopped garlic and herbs.
Use half the butter to grease a large earthenware gratin-type dish or roasting pan.
Fill with a third of the drained potatoes.
Season with salt and pepper and scatter half the onion mixture over the top.
Make another layer of potatoes and onion and finish with a layer of potatoes.
Smooth the surface of the potatoes and press down evenly with the flat of your hand.
Dot with butter.
Add enough boiling water to almost cover the potatoes.
Cook them in the oven for 30mins, then turn up to 450F/230C/gas mark 8 for another 15 minutes – until the liquid has been absorbed, the potatoes are tender and the top is nicely browned.
Meanwhile, trim excess fat from the lamb.
Make slashes in the meat and post the sliced garlic.
Calculate the cooking time, allowing between 15 and 25 minutes per pound, depending on how pink you like your lamb.
Now place the joint on top of the potatoes and cook for 15 mins before returning temperature to earlier level.
Turn meat at halfway point.
Then remove the joint, keep it warm and allow it to rest for 15 minutes or more, leaving the potatoes in the oven.
Carve at the table, giving everyone some of the meat juices and letting your guests help themselves to the potatoes (they’ll want more).

From: Roast lamb with boulangère potatoes - Saga:
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Lamb lagoto by Jamie Oliver.

Lamb lagoto | Jamie Oliver:
This traditional Greek recipe always amazes people with its simple but bold Mediterranean flavours.
Ingredients
1 head garlic , unpeeled
4 tbsp extra virgin olive oil
2 kg boned leg of lamb , trimmed and cut into 5cm pieces
6 plum tomatoes , peeled and roughly chopped
1 400g tin chopped tomatoes , or
1 tbsp tomato purée
1 tsp dried oregano
1 tsp dried mint
1 1/2 lemons , Juice of

Method
Place the whole garlic head in a saucepan of boiling water.
Simmer for 15–20 minutes or until softened.
Remove, drain on paper towel and allow to cool slightly.
Squeeze each clove of garlic into a mortar and pound to a rough paste with a pestle.
Heat the oil over medium heat in a large saucepan and sauté the lamb for 5–7 minutes or until browned on all sides.
Stir in the tomatoes, tomato purée, oregano, mint and garlic.
Season generously with sea salt and freshly ground black pepper.
Add enough water to just cover the stew and simmer for 1½–2 hours or until the lamb is tender and sauce has thickened.
During the last 15 minutes of cooking, stir in the lemon juice. Serve with chips.
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Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free.

Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free Recipe:
Marinade
3 garlic cloves
2cm piece of ginger
1 small brown onion
½ cup coriander leaves
½ tsp ground coriander
½ tsp ground cumin
½ tsp cinnamon
3 tbs extra virgin olive oil
1 tsp cracked pepper
1 tbs sea salt

1 kg lamb shoulder, deboned, cubed and trimmed of fat
2 cups chicken stock
Juice of 1 lemon
300g butternut pumpkin cut into medium cubes.
1 cup quinoa
2 cups water
Pinch of sea salt

Combine all marinade ingredients in a food processor and blitz to form a paste.
Combine the lamb and marinade in a bowl and let the meat marinade for at least 3 hours or overnight.
Preheat the oven to 180C.
Heat a heavy based casserole pot over medium to high heat. Drizzle a little olive oil in the pot then add lamb and marinade and stir occasionally for 5 minutes or so until lamb is browned.
Add the chicken stock and lemon juice, place the lid on the pot and place in the oven for 2 hrs.
Remove pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
In the meantime prepare the quinoa by rinsing under water to remove grittiness.
Place in a pot with water and salt, cover and cook for 15 minutes or until moisture is absorbed.
Remove from heat and place a paper towel between the pot and lid to absorb moisture.
Fluff with fork.
Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.

Braised Lamb With Flageolet Beans by Delia Smith.

Tested and Proven - delicious Cassoulet /A dish consisting of white beans and various meats/!

Ingredients
900 g lamb neck fillets
225 g cherry tomatoes
salt and freshly milled black pepper
225 g flageolet beans
2 tablespoons oil
2 large onions, peeled, halved and cut into 1 cm rounds
2 cloves garlic, finely chopped
25g plain flour
1 level dessertspoon chopped fresh thyme leaves plus 4 small fresh thyme sprigs
570 ml supermarket lamb stock or water
3 small bay leaves

Method
You need to start this recipe by soaking the beans.
You can do this by covering the beans with twice their volume of cold water, then soaking them overnight.
Alternatively, on the same day, boil them for 10 minutes then leave them to soak for a minimum of 2 hours.

When you're ready to cook the lamb, pre-heat the oven 140C, trim off any really excess fat and then cut it into rounds about 2 cm thick.
Now place the casserole over direct heat, add 1 tablespoon of oil, then, as soon as it's smoking hot, brown the pieces of meat, a few at a time, wiping them first with kitchen paper so that they're absolutely dry when they hit the fat (don't add more than 6 pieces at a time).

Then as soon as each piece is nicely browned on both sides, remove the fillets to a plate and carry on until all the meat is browned.

Next, add the other tablespoon of oil and, keeping the heat high, brown the onions round the edges, moving them around until they take on a nice dark caramel colour – this will take about 5 minutes – then add the garlic, stir that into the onions and let it cook for another minute or so.

Now sprinkle in the flour and give it all a good stir, allowing the flour to soak into the juices.
Add thyme leaves, then gradually add the stock, stirring all the while as you pour it in.

Next, return the meat to the casserole and season it well with freshly milled black pepper, but no salt at this stage.
After that, drain the beans, discarding their soaking water, and add them to the casserole as well.

Finally, add the thyme sprigs and bay leaves and, as soon as everything has come up to simmering point, place a tight-fitting lid on and transfer the casserole to the centre shelf of the oven to cook for 1 1/2 hours.

Towards the end of that time pour boiling water over the tomatoes and then, after 30 seconds, drain off the water and slip the skins off.
Add these to the casserole, along with a good seasoning of salt, then replace the lid and carry on cooking for a further hour.

Before serving, remove the bay leaves and sprigs of thyme and taste to check the seasoning.

Monty Don in his kitchen.

Turning the tables: Monty Don in his kitchen | Life and style | The Guardian:
I have not tasted yet!
"Chilled cucumber soup
This recipe was modified as a result of lunch with Nigel.
1 1/2 cucumbers
1 pint lowfat yogurt
1/2 pint light chicken stock
juice from 1/2 a lemon
good handful of chopped spearmint
salt and freshly ground pepper
ice cubes

Roughly chop the cucumbers, leaving the skin on, and liquidise in a blender.
Add the yogurt, chicken stock and lemon juice and whizz together.
Put into a big bowl, stir in the chopped mint and season.
Refrigerate for an hour before serving with an ice cube in each bowl.