7.13.2014

Braised Lamb Shanks

Braised Lamb Shanks

A quick one from the archives. (dinner last Christmas)


Braised Lamb Shanks

Adapted from Bones by Jennifer McLagan

Ingredients:

2 lamb shanks, about 350 g each
salt and pepper
2 Tbsp neutral oil
4 onions, diced
1 carrot, diced
2 tsp dried rosemary
330 ml Guinness
2 Tbsp brown sugar
1 tsp mustard
2 cloves garlic, sliced

Method:

Preheat the oven to 160°C.
Pat the lamb shank dry and sesaon with salt and pepper. In a braising pot, heat the oil and fry the shanks until nicely browned on all sides. Remove from the pot and set aside. Add the onions and fry on low-medium heat until soft, about 10 minutes. Add the carrot and rosemary and cook for 2-3 minutes. Add the rest of the ingredients, bring to a boil and add the lamb shanks. Transfer to the oven and braise for about 2 hours or until very tender. Serve on pasta.

6.29.2014

Tomato-Feta Frittata

Tomato-Feta Frittata

A juicy, summery frittata. 

I will post less frequently in the next couple of weeks, since I got myself a new job in a city 600 km away from where I currently live. Weekly postings will continue when I've got everything rigged up. ;)


Tomato-Feta Frittata

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

4 eggs
salt and pepper
1 bunch green onions, thinly sliced
1 clove garlic, minced
2 tsp dried marjoram
1 Tbsp clarified butter
2-3 tomatoes, de-seeded and diced
100 g feta cheese, diced

Method:

Beat the eggs with sat and pepper, fold in the remaining ingredients. In a 10-inch skillet, melt the clarified butter, add the egg mixture and spread out into an even layer. Cook on low heat until set, maybe 8 minutes. Slide onto a large plate, place the skillet on top and turn over. Cok for another 6 minutes or so and serve.

6.22.2014

Spicy Asparagus

Spicy Asparagus

IHCC
It's potluck time for the merry month of June at IHCC and with the end of asparagus season right ahead of us I chose a spicy stir-fry variation.



Spicy Asparagus

Adapted from World Vegetarian by Madhur Jaffrey

Ingredients:

1 pound green asparagus, trimmed, lightly peeled and cut into 1/2-inch segments
2 Tbsp neutral oil
piece of ginger, grated
2 cloves garlic, minced
dash of chile powder or paprika
1/4 cup vegetable stock or water
dash of salt and sugar
1/2 tsp roasted sesame oil

Method:

In a skillet, heat the oil and fry the ginger and garlic until fragrant. Add the chile and asparagus and stir-fry until the asparagus is well coated with the oil. Add the stock and salt and sugar. Bring to a boil and simmer with a lid on until the asparagus is tender, maybe 3 to 5 minutes. Stir in the sesame oil and serve on rice.

6.15.2014

Green Vegetable Soup

Green Vegetable Soup

Since we are doing budget-friendly dishes at IHCC this week, a seasonal vegetable soup seemed like a good idea.

Green Vegetable Soup

Adapted from Eat by Nigel Slater

Ingredients:

2 Tbsp olive oil

1 galic clove, minced
piece of ginger, grated
1 tsp turmeric
1 dried chile

250 g broad beans, trimmed and cut into 1/2-inch segments
250 g asparagus heads, trimmed
1 bunch spring onions, cut into 1/2-inch segments

1 can coconut milk
250 ml vegetable stock or water

250 g fresh peas (unshelled weight), shelled
salt and pepper

Method:

In a soup pot, heat the olive oil, add the garlic, ginger, turmeric and chile and fry for one minute. Add the broad beans, asparagus heads and spring onions and fry for one minute more. Add the cocnut milk and stock, let come to a simmer and cook until the beans are tender, about 8-10 minutes. Add the peas and salt and pepper to taste and serve.

6.08.2014

Pasta with Meatballs

Pasta with Meatballs

Since we are doing brunch at IHCC this week, I went for classic meat balls in mustard sauce.


Pasta with Meatballs

Adapted from Eat by Nigel Slater

Ingredients:

450 g sausages
1 Tbsp clarified butter
200 g cream
100 ml stock or water
2 tsp dijon mustard, or to taste
salt and pepper
pasta

Method:

Remove the casings from the sausages, divide into golf ball-sized portions and roll into balls. Melt the clarified butter in a skillet and fry the meatballs until nicely browned. Add the cream, stock, mustard and salt and pepper and let simmer while the pasta cooks to al dente.

6.01.2014

Asparagus with Bacon

Asparagus with Bacon

Veg out with asparagus. Max out the flavour with bacon. ;)


Asparagus with Bacon

Adapted from Tender Vol. I by Nigel Slater

Ingredients:

1 pound green asparagus, trimmed, peeled and cut into 1/2-inch segments
1 Tbsp clarified butter
100 g smoked bacon/pancetta, diced

Method:

Cook the asparagus in salted water until tender, about 4-6 minutes. Drain and set aside. In a skillet, melt the clarified butter and fry the bacon until nicely browned. Toss with the asparagus and serve.

5.25.2014

Kohlrabi-Tomato Stew

Kohlrabi-Tomato Stew

IHCC
It's potluck time again at IHCC and I went with a spicy vegetable stew.


Kohlrabi-Tomato Stew

Source: World Vegetarian by Madhur Jaffrey

Ingredients:

2 kohlrabi heads, peeled and diced
2 Tbsp neutral oil
1 garlic clove, minced
2 dried chiles, or to taste
5 tomatoes, peeled and diced
1/2 tsp ground turmeric
dash of salt

Method:

In a skillet, heat the oil and fry the garlic and chiles until fragrant. Add the kohlrabi and the rest of the ingredients and stir-fry for 2-3 minutes. Add 1/2 cup of water, bring to a boil and simmer for about 20 minutes until the kolhlrabi is tender. Serve on pasta or rice.