Edibletcetera – Fast & Fabulous Food | Quick (Mostly) & Easy Recipes for Busy People who LOVE Good Food…

Recipe: Salmon Terrine with Spinach & Dill – and a Salmon Skin Crackling

Posted on June 14, 2014 by edibletcetera

This lovely salmon terrine is light, luscious and perfect for summer. It’s also drop dead easy to make but you’ll need a food processor. The fiddliest bit is lining the loaf pan with parchment – and perhaps skinning the salmon, although you could have the fishmonger do that for you.

You don’t have to buy salmon fillets with the skin left on but I do and I’ve included a wonderful way to serve it at the end. Why throw the skin away when you can enjoy little melt-in-the-mouth savory crisps of roasted salmon crackling?

This is perfect served with hothouse (English) cucumber, boiled baby potatoes tossed in butter and a citrus-y green salad or perhaps some good quality, dill-flecked mayonnaise.

SALMON TERRINE with SPINACH & DILL

(Serves 6-8)

Ingredients:

1 1/2 lb (750g) of fresh salmon fillet, skinned and cut into 1 inch (2.5cm) chunks

2 large egg whites

2 green (spring) salad onion, trimmed and chopped

1 cup (260ml) of sour cream (not low fat)

3 tablespoons of chopped fresh dill

1 teaspoon of sea salt

A good grind of black pepper

A pinch of cayenne

10- 12 oz (300g) packet of frozen spinach, thawed and drained

1 large egg yolk

Action:

Preheat the oven to 325F (160C).

Line an 8 x 4 inch (1.5L) loaf pan with baking parchment.

In a food processor, combine the salmon chunks, egg whites, green onions, dill, sour cream, salt, pepper and cayenne. Blend until smooth then transfer all but approx 1/2 a cup (130ml) of the mixture to a bowl.

Squeeze all the moisture out of the spinach and add it plus the egg yolk to the remaining salmon mixture in the food processor. Blend until smooth.

Put half of the salmon mixture into the loaf pan and smooth it over. Top with all of the spinach mixture and make sure it’s smoothed evenly around the edges, then repeat with the remaining salmon.

Set the loaf pan in the center of a deep roasting pan or baking dish and pour boiling water around the loaf pan until it comes 1 inch (2.5cm) up the sides. Stick it in the oven and bake for 40 minutes or until it feels firm to the touch when gently pressed.

Remove the terrine from the water bath and allow it to cool on a wire rack before inverting onto a large plate.

Peel off the parchment, decorate with fresh dill and a hothouse (English) cucumber salad. Best served warm or at room temp.

SALMON CRACKLING

Crispy Salmon Skin Crackling

(Serves 3-4 as a nibble)

Ingredients:

The skin from half a salmon

2 tablespoons of tamari or low sodium soy sauce

2 tablespoons of Thai fish sauce (nam-pla)

1 tablespoon of toasted sesame oil

Action:

Preheat the oven to 400F (200C).

Remove the skin from the salmon with a very sharp knife. I use a thin, flexible Sabatier but if you don’t have anything like that, get them to skin it for you when you buy the salmon.

On a large cutting board, scrape off any remaining salmon flesh with a spoon or sharp knife; you’ll need to remove all the residual flesh so that you end up with paper-thin skin only.

Line a roasting pan with foil then brush the foil with ½ tablespoon of the sesame oil.

Cut the skin in half and lay the pieces scale-side down in the oiled roasting pan. Smooth it out so that it’s totally flat.

Drizzle the skins with the remaining ½ tablespoon of sesame oil, 2 tablespoons of tamari or soy sauce and the nam-pla (fish sauce). Using a brush, distribute the oil/sauce evenly over the skins.

Gently rest another sheet of foil on top of the skins.

Roast for 20 minutes or until the skin is golden and totally crispy. Check it after 18 minutes as you don’t want it to burn.

Posted in Fish & Seafood | 4 Comments

Recipe: Rhubarb & Strawberry Meringue Pie

Posted on June 7, 2014 by edibletcetera

Like many Brits, I grew up in a home that had an abundance of rhubarb in the garden; so much so, that when I was a small child, I’d pull off a big a stalk with its massive umbrella-like leaf and use it as a sunshade.

Nowadays I have to pay $5 per lb for it which I rather resent but as there’s not much to beat a good rhubarb pie, I bite the bullet.

Rhubarb also goes brilliantly with fresh strawberries and a touch of orange zest. I wanted to make something a bit different from the usual plain rhubarb pie with a latticed pastry topping and decided that a lovely fluffy meringue would work very well – it does. There’s no need to add cream or ice cream unless you’re a glutton – this lovely summer tart is wonderful on its own.

I’ve included one of my favorite recipes for Pâte Sucrée (sweet pastry crust) that’s best made ahead but if you want to speed things up, buy a ready-made unbaked pie shell and part-bake it according to instructions. It needs to go in the oven twice so don’t overdo it. One of those Graham cracker (digestive biscuit crumb) crusts would also be good here and there’s no need to part-bake it first.

If you’re making you own pastry from scratch you’ll need a food processor, a rolling pin and a loose-based, fluted 9 inch (23cm) tart pan. It’s absolutely worth it for a superior pie crust that really doesn’t take long to make. It also freezes well but chill it for 2 hours first.

An electric whisk will make short work of the meringue part.

Note: for meringue to cook properly, the pie filling needs to be hot when you pile it on.

RHUBARB & STRAWBERRY MERINGUE PIE

Ingredients:

For the filling:

1 3/4 lbs (800g) of rhubarb, trimmed, rinsed and sliced ¾ in (2cm) thick

1 1/2 cups (360ml measure) of fine white sugar

1 teaspoon finely grated orange zest, plus 1 tablespoon orange juice

8oz (228g) of ripe strawberries, trimmed and sliced

For the crust:

1 and 2/3 cups (400ml measure) of all-purpose/plain white flour

2 tablespoons of sugar

A pinch of sea salt

10 tablespoons (5oz / 142g) of chilled unsalted butter, roughly cut into pea sized pieces

3 tablespoons (approx) of iced water

1 large egg yolk

1 teaspoon of pure vanilla extract

For the meringue topping:

3 very fresh egg whites

4 ½ oz (128g) of fine white sugar

1/2 teaspoon of finely chopped orange zest

Action:

Start by making the pastry at least 2 hrs and up to 24 hrs ahead if you’re making it from scratch, as follows:

In a food processor, briefly pulse the flour, sugar and salt together.

Add the butter pieces and pulse until it has a coarse meal consistency. Add the egg yolk, vanilla and approx 2 ½ tablespoons of water and pulse again until it forms a large clump. If it looks a little too crumbly and dry, add a little more cold water, a teaspoon at a time.

Scoop the dough out and very gently form it into a ball, then flatten it into a disk shape. Wrap it in cling film/plastic wrap and chill in the fridge for at least 2 hours and up to 24.

To bake the crust, pre-heat the oven to 375F (190C).

Roll the dough out on a lightly floured surface until you have a circle approx 14 ins (35cm) across.

Gently drape the pastry around the rolling pin to transfer it to the tart pan. Lightly push the pastry into place without stretching it. Trim the overhang to about ½ in (1cm) and fold the excess inwards, leaving about ¼ in (1/2 cm) above the side of the rim. Prick the crust base all over with a fork, then stick it in the freezer for 15 minutes (prevents shrinkage).

Bake it in the preheated oven for 15 minutes. Remove from the oven and if the sides have collapsed a bit, just push them back into place with a fork. Make the rhubarb and strawberry filling while the pastry is baking.

Reduce the oven temp to 350F (180C)

To cook the fruit, put the rhubarb, sugar, orange zest and juice in a saucepan set over a medium-low heat. Simmer gently, stirring occasionally until the sugar dissolves and the rhubarb is only just tender (about 6-8 minutes). Remove the rhubarb from the liquid with a slotted spoon and set it aside covered, to keep warm.

Crank up the heat and boil the rhubarb liquid until it’s reduced by half. Turn off the heat, add the rhubarb back to the pan then fold in the sliced strawberries. Keep the filling warm until the crust is ready.

For the meringue (while you’re warming the rhubarb through) whisk the egg whites and orange zest until stiff peaks form. Add the sugar one tablespoon at a time and continue to whisk until you have a stiff, glossy, bulk. The sugar needs to be thoroughly whisked in, so don’t be tempted to add more than a tablespoon at a time, or it will separate during cooking.

Pour the hot fruit filling into the tart shell. Pile the meringue on top starting around the edge, making sure that you completely seal the fruit in. Fluff the meringue with a fork to form soft peaks. Put the pie back in the oven for about 10 minutes or until the top is a lovely golden color.

Best served at room temp.

Posted in Desserts | 2 Comments

Recipe: Chicken (or Beef) Salad with a Thai Dressing

Posted on May 31, 2014 by edibletcetera

This is a lovely, fresh tasting main course salad that would be just as nice made with thinly sliced rare steak (perhaps you brought some home from the restaurant last night?).

The radishes and toasted almonds add a satisfying crunch and the zesty lime juice with toasted sesame oil and fish sauce (nam pla) combine beautifully to create a dressing with an authentic Thai taste.

I used leftover roast chicken from the night before but you could buy one of those oven-roasted chickens from the supermarket. You’ll need to discard the skin.

The dressing will keep in the fridge for a few days in a screw-top jar. Small bottles of toasted sesame oil and Thai ‘nam pla’ are available in most supermarkets.

BTW, did you know that ‘nam pla’ was made from anchovies and sea salt? No wonder it’s so deliciously rich and versatile!

CHICKEN (or beef) SALAD with TOASTED ALMONDS and a THAI DRESSING

(Serves 4)

Ingredients for the dressing:

6 tablespoons (90ml) of freshly squeezed lime juice

Finely chopped zest of 3-4 large limes

5 tablespoons (74ml) of vegetable oil (I used avocado oil but any mild-tasting oil will do)

5 tablespoons (74ml) of toasted sesame oil

4 tablespoons (60ml) of ‘nam pla’ (Thai fish sauce)

Ingredients for the salad:

16 oz (455g) of cold roast chicken (or thinly sliced rare beef) shredded, skin discarded

4 generous cups (240ml measure) of shredded romaine (cos) lettuce

A dozen radishes – washed, trimmed and thinly sliced

8 green (spring) onions, trimmed and thinly sliced

½ cup (120ml measure) of toasted flaked almonds

Action:

Whisk the dressing ingredients together, cover and set aside.

Combine all the salad ingredients together in a large bowl and right before serving, toss with a small amount of dressing; just enough to lightly coat everything.

Divide the salad between individual plates and pass the remaining dressing around to pour over.

Posted in Indian & Asian Cuisine, Made in Under 30 mins, Meat, Poultry, Salads & Appetizers | 1 Comment

Recipe: Dark Chocolate, Almond & Sea Salt Discs

Posted on May 24, 2014 by edibletcetera

I’ve become quite addicted to the combination of dark chocolate (and caramel) with sea salt but I rather resent paying through the nose for what is simply a clever combination of everyday ingredients.

So I borrowed and adapted this recipe from my culinary hero, Nigel Slater and although Nigel’s are prettier than mine (he also decorates his with French sugared violet and rose petals…hard to find in the Colorado Rockies), the slightly-sweet toasted almonds are perfect when accompanied by just a few flakes of Himalayan pink salt and the resulting sweet/salty crunch makes these crisp dark chocolate discs irresistibly good.

They’re easy to make and because they look professional, they’d be a perfect gift for a chocoholic friend if you can bear to part with them.

You don’t necessarily have to use Himalayan pink salt (which I’m reluctant to call ‘sea salt’, although it did originate from the ocean a godzillion years ago) – there are so many varieties of salt available these days, ranging in color from black to white with all shades of grey in between – but I wouldn’t recommend using iodized table salt as they do require something a little more elegant.

BTW, the quantity of flaked almonds suggested here will leave you with some left over but as they’re wonderful sprinkled on yoghurt or ice cream, just store them in an airtight container.

DARK CHOCOLATE DISCS with TOASTED ALMONDS & SEA SALT

(Makes approx ten 2-3 inch/50-80cm discs)

Ingredients:

4 oz (100g) of good quality dark chocolate chips, such as Ghirardelli

2 oz (57g) of flaked almonds

Half a teaspoon of fine white sugar

A few grinds of pink Himalayan or your favorite sea salt

Action:

Line a baking sheet with parchment.

In a wide non-stick pan, stir the almond flakes with the sugar over a medium heat until the sugar crystals have dissolved and incorporated with the almond flakes and the flakes have turned golden. Take them off the heat.

Put the chocolate in a bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn’t come into contact with the water. Cover the bowl with a lid and check it after about 5 minutes. Stick a fork in there and swirl the chocolate around, making sure it’s completely melted. Turn off the heat but leave the bowl of melted chocolate over the pan of hot water while you make them.

Using a tablespoon or large dessertspoon, scoop up some melted chocolate and drop it onto the baking parchment, then gently using the back of the spoon in a circular motion, create a thin circle of chocolate about 2-3 inches across (really easy). Immediately scatter the chocolate disc with a few flaked almonds and a pinch of salt, then repeat until you have about ten in all.

Put the tray in the fridge for an hour or so to set and chill the chocolate, then lift the discs off carefully with a thin metal spatula and store them in an airtight container. They’ll be quite fragile and very, very good.

Posted in Cookies & Edible Gifts, Gluten Free Desserts, Made in Under 30 mins, Vegan | 9 Comments

Recipe: A Gourmet Mushroom Pizza

Posted on May 17, 2014 by edibletcetera

Need something delicious in a hurry? You can whip up this gourmet mushroom-mozzarella-prosciutto-truffle pizza in no time.

The ‘in a hurry’ part is because I cheated and used a ready-made raw pizza crust (Pillsbury thin-crust) – or you could try Whole Foods’ raw pizza dough; each container has enough dough to create three decent sized, thin-crust pizzas – but you do need to allow it to ‘prove’ (rise) first.

The ‘gourmet’ bit implies that you’ve already made (and frozen) a decent sized batch of ‘Duxelles’ …something that every mushroom-loving foodie needs to have at the ready in my opinion.

The whole thing is topped off with a drizzle of white truffle oil…and there are very few pizza toppings to top this one.

The prosciutto is optional so vegetarians can still indulge – perhaps scatter with some arugula/rocquette leaves before splashing on the truffle oil.

I used baby crimini/chestnut mushrooms but the large portabella/field ‘shrooms will also work well, as will chanterelles if you can find them and afford them; or fresh baby porcini, if you’re a fungi hunter like myself. In fact any exotic mushroom will do but I’d avoid using shitake for this – they’re better suited for other dishes such as ‘Truffled Mac ‘n Cheese’, or ‘Shitake Bacon’.

Use buffalo mozzarella if possible and shred it yourself with a coarse grater. The topping quantities are meant as a guide, so pile them on at will!

It’s unlikely you’ll have leftovers but if you do, I have a dear friend who’d be happy to drop by and eat your cold leftover pizza for breakfast ;).

GOURMET WILD MUSHROOM, PROSCIUTTO & TRUFFLE PIZZA

Ingredients:

(Serves 2)

One Pillsbury thin crust pizza base, part cooked according to instructions

2 heaped tablespoons of Duxelles

4 oz (114g) of mozzarella, shredded

2 slices of prosciutto, shredded (optional)

A couple of ounces (57g) of sliced fresh mushrooms

Olive oil and truffle oil to finish

Action:

Pre-heat the oven to 425F (220C).

Put the part baked crust on a pizza stone or oiled cookie sheet (if using one of these, reduce the oven temp to 400F/200C). Spread the duxelles over the base then top with mozzarella. Scatter the mushrooms and prosciutto over the cheese and drizzle with a little olive oil.

Bake for about 10 minutes or until it looks good enough to eat. Top it with some optional arugula/roquette leaves and drizzle with truffle oil to finish.

Posted in Meat, Pasta, Vegetables / Vegetarian | Leave a comment

Recipe: Fava (Broad) Bean Pulao with Pine Nuts & Dill

Posted on May 10, 2014 by edibletcetera

Broad beans (fava beans) are my absolute favorite legume but they have such a short season in the US and I’ve never been able to find the frozen ones that are readily available in the UK.

Consequently, I made this dish with canned green fava/broad beans which are very good but just not quite as good as fresh or frozen. So maybe this is the dish you’ll make more frequently during those two magical weeks in the summer when fresh beans in their fat, fur-lined pods are available.

I buy smoked basmati rice in bulk from Amazon but they frequently run out of stock for extended periods, so you might try and source it from an Iranian food market. It’s deliciously different and will become an absolute favorite but in the event you can’t find it, regular Himalayan basmati rice will do very well for this unusual recipe and you could also add a sprinkle of smoked paprika to finish.

BROAD (FAVA) BEAN PULAO with PINE NUTS & DILL

Serves 6

Ingredients

15 fl oz (425ml) measure of basmati rice (plain or smoked)
16 oz /(450g) broad/fava beans, shelled weight
2 oz / 56g butter
6 spring onions, finely sliced, including most of the dark green bits
1 tsp ground allspice
A good bunch of dill, fronds stripped off the stalks and roughly chopped
A handful of pine nuts
sea salt
1 pint (0.56 liter) water

Action:

Wash the rice in several changes of cold water until the water runs clear, then soak it in plenty of water for 30 mins. Meanwhile (if using fresh or frozen), cook the broad beans in boiling unsalted water for 2 mins. Drain the beans, tip them into ice-cold water and leave them to cool. Drain them, slip the beans out of their skins and set them aside.

Heat the butter in a saucepan until foamy, then add the pine nuts, allspice and half the dill for a few mins and stir for a couple of minutes or until the pine nuts start to turn a bit golden.

Drain the rice and add it to the pan – give it all a good stir to coat in the butter.

Add the water, sea salt to taste and the sliced green onions then bring it to a rapid boil; immediately cover with a tight fitting lid and turn the heat to very, very low. Cook for 25 minutes them turn the heat off and leave undisturbed for another 10 minutes….

Fluff the rice with a fork and fold in the fava beans and remaining dill to serve.

Posted in Vegetables / Vegetarian | 3 Comments

Recipe: Asian Spiced Beef Pot-Roast

Posted on May 3, 2014 by edibletcetera

I usually avoid Chinese food, mainly because aside from the ubiquitous deep fried component, it seems that every dish contains equal amounts of sugar and sodium, along with numerous mystery ingredients that weren’t clarified for me until I visited China – and I was a bit turned off.

It’s also interesting to note that American-Chinese food bears little resemblance to Chinese-Chinese food; I think there’s more sugar used over here for one thing.

However, I really love some of the spices used in Chinese cooking and when I unearthed this ancient recipe from my repertoire I decided to share it; not only is it very easy to assemble (plus a few hours of slow braising), it’s incredibly delicious.

If you don’t like anise (that includes anything fennel-tasting), then this tender beef pot roast is not for you. But I think it’s absolutely wonderful – serve it with plain boiled rice and some steamed bok choy.

There’s no MSG here, which makes me wonder why it was ever considered necessary in the first place.

ASIAN SPICED BEEF POT-ROAST

(Serves 6)

Ingredients:

3lb (1.5k) beef pot roast

2 tablespoons of vegetable or peanut oil

1 1/2 cups (375ml) of water

1/3 cup (80ml) of low-sodium soy sauce

2 tablespoons of dry sherry

1 tablespoon of sugar

5 thin slices of peeled fresh ginger

1 whole star anise (or 8 broken sections)

A good grind of black pepper – at least 1/4 teaspoon

1 tablespoon of toasted sesame oil to finish, plus extra if needed

Action:

Pre-heat the oven to 325F (160C).

Pat the beef dry with paper towel and heat the oil in a large ovenproof pan or casserole pot that has a tight-fitting lid. Brown the meat on all sides turning it carefully, then transfer it to a large plate.

Discard the fat in the pan; return the pan to the stove top and add the water, low sodium soy sauce, sherry, sugar, sliced ginger, star anise and black pepper. Bring everything to a simmer then carefully place the beef back in the pan.

Cover it with a lid and stick it in the oven for 1 hour. After one hour, take it out and carefully turn the beef over in the sauce then put it back in the oven, covered, for a second hour. After 2 hours, take it out again and turn the beef over one more time. Return it to the oven for one more hour (if it looks like it needs more liquid, add more water).

After 3 hours the beef should be fork-tender. Take it out of the oven and sprinkle the sesame oil over the beef then simmer it uncovered on the stove top for about 10 minutes – add a splash more sesame oil if you think it needs it.

Transfer the meat to a carving board and tent it with foil to keep it warm while you strain the sauce, dumping the solids. Put the sauce back in the pan and simmer it gently while you slice the beef as thinly as possible.

Arrange the sliced beef on a warmed platter drizzled with some of the warm sauce.

Serve it with plain rice and some lightly steamed bok choy…offer the remaining sauce to pour over.

Posted in Indian & Asian Cuisine, Meat | 4 Comments

Recipe: Chicken Roasted with Tomatoes, Potatoes, Olives & Lemon

Posted on April 26, 2014 by edibletcetera

I love organic free-range chicken, particularly when all the ingredients are cooked together in the same pan– and this roasted chicken and vegetable dish is no exception.

Colorful and bursting with the robust Mediterranean flavors of garlic, lemon, olives and rosemary, you don’t need anything to accompany this unless you crave a bit of greenery on the side.

The original recipe called for bone-in chicken breast with skin but I only cook with organic chicken and those exact parts are hard to come by where I live. However, I did have some organic skinless chicken thigh fillets and the results were really good.

If you want to use chicken on the bone (recommended for an even juicier result) you’ll need to adjust the cooking time accordingly – i.e. a bit longer.

Check the progress a couple of times and move the potatoes around in the pan so that they roast evenly. I used a combination of red, white and purple baby potatoes but any small potato will do.

CHICKEN ROASTED with TOMATOES, POTATOES, OLIVES & LEMON

(Serves 2-4)

Ingredients:

6 garlic cloves, peeled

¼- half a teaspoon of sea salt

Freshly ground black pepper

3 tablespoons of olive oil, separated

2 teaspoons of fresh lemon juice

1 large or 2 medium thin-skinned lemons, sliced very finely

1 lb (1/2 kilo) of chicken pieces of equal size

8 small red potatoes (or a combination of colors), halved or quartered

4 large Italian plum tomatoes, halved

10-12 Kalamata olives, pitted and halved

1 good tablespoon of chopped fresh rosemary

Action:

Preheat the oven to 450F (230C). Oil a shallow roasting pan at least 13 ins x 9 ins (33cm x 23cm) in size.

Mash/pound (in a pestle and mortar, if you have one) TWO of the garlic cloves with the sea salt, then whisk in 2 tablespoons of olive oil, the lemon juice and a good grind of black pepper – set aside.

Chop the remaining garlic and toss it with the potato chunks, the halved tomatoes and the remaining tablespoon of olive oil. Set aside.

Arrange the thinly sliced lemon on the base of the pan, overlapping slightly. Put the chicken pieces on top of the lemon and brush the chicken with HALF of the garlic/oil/lemon juice mixture.

Now scatter the garlicky potatoes and tomatoes around the chicken and top them with the olives and rosemary.

Stick the pan in the middle of the oven and roast for 15-18 minutes, then brush the remaining garlic/olive oil/lemon mixture over the chicken.

Toss the potatoes and tomatoes around gently and put it back in the oven for another 15-20 minutes, or until the chicken is cooked through (the juices should run clear when pierced with a skewer); the tomatoes are soft and the potatoes are nicely roasted.

Your kitchen will smell amazing.

To serve, pile everything apart from the lemon slices (discard those) into a warmed serving dish and spoon the pan juices over.

Posted in Poultry | 4 Comments

Recipe: Spring Carrots in a Fresh Herb Sauce

Posted on April 18, 2014 by edibletcetera

I’m not much of a carrot-fancier and I generally avoid those bags of ready peeled baby carrots that resemble Oompa-Loompa body parts.

Then I came across a recipe by my culinary hero, Nigel Slater, for baby spring carrots; carrots that were long and slender, complete with fronds of feathery foliage – beautiful, in tact and quite unlike those ready peeled nuggets where you can’t tell one end from the other.

You don’t need to peel baby carrots (so why are they peeled and packaged, I wonder; were they once massive?) All that a genuinely young carrot needs is a good rinse under running cold water.

The combination of dill, parsley, basil and minced shallot along with a good dollop of crème fraiche and a squeeze of lemon, creates a sauce that works beautifully with carrots. They’ll go brilliantly with your Easter ham, roast leg of lamb or whatever else you plan for this weekend.

In fact they’re so good that I could eat them on their own.

Note: crème fraiche isn’t to be confused with sour cream – there’s no comparison. Most good supermarkets sell crème fraiche in little tubs – the rich flavor is essential for enhancing many sauces, soups etc., and shouldn’t be substituted with anything else here.

SPRING CARROTS in a FRESH HERB SAUCE

(Serves 4-6 as a side dish)

Ingredients:

2 bunches of slim young carrots with fronds

One medium sized shallot, finely chopped

One packet or small bunch of fresh basil

One packet or small bunch of flat-leaf Italian parsley

One packet or small bunch of fresh dill

7-8oz (200ml) of crème fraiche

Juice of half a small lemon

Sea salt and freshly ground black pepper

Action:

Trim most of the fronds from each carrot and wash (don’t peel) them under cold running water.

Steam or boil the whole carrots for 6-10 minutes, depending on their size -until they’re just tender, then drain them.

Discarding the stalks, chop the herbs finely.

In a wide shallow pan that’s large enough to contain the carrots in a single layer, add the crème fraiche, minced shallot, chopped herbs and a good squeeze of lemon juice. Bring everything to a boil, season with sea salt and freshly ground black pepper then add the drained carrots. (I halve the bigger ones lengthways).

Simmer for a couple of minutes until the carrots have warmed through, stirring very gently to coat them with the sauce.

Serve immediately.

Posted in Made in Under 30 mins, Vegetables / Vegetarian | 1 Comment

Recipe: Moroccan Spiced Lamb with Apricots

Posted on April 12, 2014 by edibletcetera

There’s something wonderfully satisfying about tender chunks of lamb that have been cooked slowly for a few hours with no more than some finely chopped onion, fresh ginger, dried apricots and a sprinkle of aromatic spices.

The apricots are added towards the end of the cooking time and the whole dish is really easy to make; any leftovers will taste even better the next day.

I like to serve this with a classic basmati rice pulao with saffron and almonds – (you can leave out the fruit if you prefer); alternatively, plain basmati rice will do, or you can wait until I post my recipe for a smoked rice and fava bean pulao – another rather exotic rice dish.

Even if you can’t be bothered with all that and resort to using good old boil-in-a-bag white rice, this spicy lamb stew is absolutely delicious!

BTW, it’s well worth investing in a small (dedicated) spice grinder because freshly ground cinnamon from a stick and freshly ground cardamom seeds taste 100% better than the stuff that’s been previously ground up and packaged to sell.

Moroccan Spiced Lamb with Apricots

MOROCCAN SPICED LAMB with APRICOTS

(Serves 4)

Ingredients:

½ teaspoon of ground cardamom

½ teaspoon of ground cinnamon

½ teaspoon of cayenne pepper

¼ teaspoon of ground cloves

2 – 2 ½ lbs (1 -1 ½ kilos) of boned lamb shoulder, cut into 1½ inch (4 cm) chunks

2 tablespoons of vegetable oil

2 large white onions, finely chopped

2 heaped teaspoons of freshly grated ginger

1 cup (240ml) of chicken broth or water with extra for topping up, if needed

Sea salt

2/3 cup (160ml measure) of dried apricots, halved

1 teaspoon of white wine vinegar

1 teaspoon of sugar

Action:

Toss the lamb chunks with the ground spices (the first 4 ingredients) in a large bowl, making sure they’re evenly coated.

In a heavy pan with a lid (Le Creuset or similar would be ideal for this), heat the oil over a medium high heat then sauté the onions until they’re golden and tender, stirring frequently.

Add the spiced lamb; give everything a good grind of sea salt and sauté until the lamb pieces are nicely browned (about 5 minutes).

Add the ginger and stir for another minute then pour in the water or broth and bring it to a boil. Reduce the heat to low, put the lid on and simmer gently for about 1 hour, stirring at least 3 times.

(If the liquid reduces too much, just add more).

After an hour, add the apricots and more liquid if necessary. You want a rich sauce, not too dry, not too runny. Simmer slowly for another 30 minutes then stir in the vinegar and sugar. Check the salt adding more if you need it.

You can make it ahead to this point – I usually add more liquid and heat it through in a 325F (160C) oven for about another hour until the meat is almost falling apart.

Serve with basmati rice and perhaps a few leafy greens on the side with a citrusy dressing.