I have come to the conclusion after a little experimentation with this dish that dried and soaked chick peas give a far superior flavour to hummus than tinned, although tinned still give excellent results. On the downside there is a lengthy wait with overnight soaking and a rather long simmering time, but worth the wait to the patient cook, with the flavour not diminishing quite as fast as when made with tinned chick peas
THE RECIPE;
Serves 4
200g dried chick peas(soaked overnight)
2 tbsp tahini
1 lemon
2 cloves garlic
2 tsp sweet paprika
1 tbsp extra virgin olive oil
2 tbsp of reserved cooking water
sea salt
freshly ground black pepper
METHOD;
Soak the chick peas overnight, then drain and rinse well. Cook according to manufactures instructions or approx 1hour 30 minutes.( place the chick peas in 2lt of cold water with no salt. Bring to the boil, boil for 15 minutes then reduce the heat and simmer until cooked through) Drain and refresh in cold water. Add the drained chick peas to a food processor, then blitz. Add the tahini paste,garlic, paprika, and half of the lemon, then blitz again. At this point use the 2 tbsp of reserved cooking water to loosen the hummus, blitz again and taste. After tasting, adjust seasoning with sea salt and ground pepper and add the other half of the lemon if required. Serve in dish with the remaining extra virgin olive oil drizzled on top!
NOTE;
This dish is at it's best within 4 days, but is not suitable for home freezing. Suitable for veggies and vegans.
Thursday 26 March 2009
Monday 23 March 2009
MINT AND YOGHURT DIP
6 tbsp of natural yoghurt
2" piece of cucumber chopped finely and skin peeled
2 tbsp fresh mint
Optional fresh green chilli( 1/4 of a medium chilli is sufficent for flavour)
Salt and freshly ground black pepper
TO MAKE;
Add the yoghurt to a bowl then the finely chopped mint, cucumber and chilli if using. Taste and adjust seasoning to your preference. This dip improves once the flavours have infused, so if possible make in advance.
A squeeze of lemon can be added for a sour note.
2" piece of cucumber chopped finely and skin peeled
2 tbsp fresh mint
Optional fresh green chilli( 1/4 of a medium chilli is sufficent for flavour)
Salt and freshly ground black pepper
TO MAKE;
Add the yoghurt to a bowl then the finely chopped mint, cucumber and chilli if using. Taste and adjust seasoning to your preference. This dip improves once the flavours have infused, so if possible make in advance.
A squeeze of lemon can be added for a sour note.
SPICED POTATOES
SPICED POTATOES
Spice mix;
2 tbsp coriander seeds
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tsp paprika
2 cloves garlic
vegetable oil or olive oil
Sea salt and ground black pepper
Potatoes
METHOD;
Grind the whole spices, then add the paprika and garlic with a touch of oil to make a paste.
Leave the skins on small to medium sized potatoes, and toss in a little oil, season, then give a thin coating of spice paste. Place into a pre-heated oven 190c/375 F/Gas 5 in a dish covered with tin foil. Cook for approx 1 hour or until a knife will glide through.
TO SERVE;
Cut the potatoes length ways, season with salt and pepper, garnish with fresh coriander leaf and a squeeze of lemon.
NOTE;
As only a small rub of spice paste is required this mixture will coat a large amount of potatoes, so is ideal for large gatherings, and parties where simple,healthy and tasty food is called upon. With little effort!
Spice mix;
2 tbsp coriander seeds
1/2 tsp cumin seeds
1 tsp fennel seeds
2 tsp paprika
2 cloves garlic
vegetable oil or olive oil
Sea salt and ground black pepper
Potatoes
METHOD;
Grind the whole spices, then add the paprika and garlic with a touch of oil to make a paste.
Leave the skins on small to medium sized potatoes, and toss in a little oil, season, then give a thin coating of spice paste. Place into a pre-heated oven 190c/375 F/Gas 5 in a dish covered with tin foil. Cook for approx 1 hour or until a knife will glide through.
TO SERVE;
Cut the potatoes length ways, season with salt and pepper, garnish with fresh coriander leaf and a squeeze of lemon.
NOTE;
As only a small rub of spice paste is required this mixture will coat a large amount of potatoes, so is ideal for large gatherings, and parties where simple,healthy and tasty food is called upon. With little effort!
SHEPHERD'S PIE
Although similar in composition to cottage pie, a shepherd's pie is actually made with lamb rather than beef! A quick recipe search on the net earlier turned up an alarming amount of shepherd's pie recipe's that called for the inclusion of beef. Left over meats were traditionally used, with the dish often making an appearance in the preceding days after a roasted joint had been cooked. This is a very simple recipe, that does not call for much skill on the part of the cook!
THE RECIPE;
serves 4
500g lamb mince
1kg of floury potatoes
Butter
Optional milk for mashing
500ml lamb stock or chicken stock
250 ml red wine
3 carrots
2 sticks of celery
2 onions
3 cloves garlic
2 tbsp tomato puree
3 tbsp Worcester sauce
1 tbsp of plain flour
1 tbsp of fresh thyme
1 tbsp of rosemary
2 tbsp of olive oil or vegetable oil
Sea salt
Freshly ground black pepper
METHOD;
Finely chop the garlic and dice the vegetable's into small cubes, reserve. Brown the mince in a saute pan, once browned drain the fat and reserve the mince. Add 2 tbsp of oil to the pan and saute the carrot for 2 minutes followed by the onion and celery, once softened add the garlic, and season, then cook for 2 minutes and return the mince to the pan, cook for 2 minutes before adding 1 tbsp of plain flour(sieved). Cook for a further minute and add tomato puree and Worcester sauce, stir to combine, cook for an additional 2 minutes before adding the red wine and stock, add the thyme and rosemary and allow the pan to simmer on the hob for a further 35 minutes, while checking for seasoning from time to time. Peel and boil the potatoes until tender and mash with the butter and milk if desired, and give a good seasoning of salt and pepper.
Transfer the lamb to a suitable oven dish and top with mash potato, forming a pattern with the back of a fork or leaving the potato rough! Transfer to a pre-heated oven (190c/375F/gas 5) and cook for 35-40 minutes and the top is nice and browned.
Good served with seasonal vegetables.
NOTE;
Mashing the potato with olive oil instead of butter will give a lighter and healthier version, and will assist the mash in browning during the oven cooking phase of this dish! The mash can be added with the aid of a piping bag, or spooned over the top the method is a personal choice!
THE RECIPE;
serves 4
500g lamb mince
1kg of floury potatoes
Butter
Optional milk for mashing
500ml lamb stock or chicken stock
250 ml red wine
3 carrots
2 sticks of celery
2 onions
3 cloves garlic
2 tbsp tomato puree
3 tbsp Worcester sauce
1 tbsp of plain flour
1 tbsp of fresh thyme
1 tbsp of rosemary
2 tbsp of olive oil or vegetable oil
Sea salt
Freshly ground black pepper
METHOD;
Finely chop the garlic and dice the vegetable's into small cubes, reserve. Brown the mince in a saute pan, once browned drain the fat and reserve the mince. Add 2 tbsp of oil to the pan and saute the carrot for 2 minutes followed by the onion and celery, once softened add the garlic, and season, then cook for 2 minutes and return the mince to the pan, cook for 2 minutes before adding 1 tbsp of plain flour(sieved). Cook for a further minute and add tomato puree and Worcester sauce, stir to combine, cook for an additional 2 minutes before adding the red wine and stock, add the thyme and rosemary and allow the pan to simmer on the hob for a further 35 minutes, while checking for seasoning from time to time. Peel and boil the potatoes until tender and mash with the butter and milk if desired, and give a good seasoning of salt and pepper.
Transfer the lamb to a suitable oven dish and top with mash potato, forming a pattern with the back of a fork or leaving the potato rough! Transfer to a pre-heated oven (190c/375F/gas 5) and cook for 35-40 minutes and the top is nice and browned.
Good served with seasonal vegetables.
NOTE;
Mashing the potato with olive oil instead of butter will give a lighter and healthier version, and will assist the mash in browning during the oven cooking phase of this dish! The mash can be added with the aid of a piping bag, or spooned over the top the method is a personal choice!
Saturday 21 March 2009
LAMB KEBAB
After the bad press that the local kebab houses have received recently, and having been relegated to post piss up fodder, we at home have been looking at healthy alternatives. Although we would not visit a British kebab shop while sober, and at 2000 Cal's a pop, i would rather eat food that is less greasy and more tasty, but temptation is never far away.
Here we have lamb kebabs made with minced lamb, these are just perfect for the barbecue or as part of a feast with friends. Although not true too one geographic region these kebabs nod towards the middle east, with a little Indian spice included for good measure!
THE RECIPE;
500g lamb mince
2 tbsp fresh mint(optional)
3 cloves garlic(minced with sea salt)
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp of black pepper corns
1 tsp turmeric powder
1/2 tsp sweet paprika
1/2 tsp mild chilli powder(for a hotter version try a stronger powder, but do not increase amount)
Good pinch of sea salt
THE METHOD:
First grind the coriander,cumin and black pepper corns in a blender, spice mill or pestle and mortar. Place the lamb mince into a bowl with the minced garlic( to mince the garlic crush with back of a knife and add a sprinkle of sea salt, then run the blade of a knife across the garlic to achieve a smooth puree) and chopped mint if using. Add the ground spices to the lamb mince along with the paprika,chilli, turmeric and a large pinch of salt, using your hands(clean) incorporate all of the ingredients until combined and thoroughly mixed.
This amount of mixture will make 6 skewered kebabs at approx 8" in length. If using wood skewers soak for ten minutes before moulding the lamb to form kebabs. If using metal skewers please be aware the the metal will heat during cooking therefor cooking the inside of the kebabs and shortening the final cooking time.
To mould the kebabs onto the skewers place a sixth of the mixture into the palm of your hand and form a cigar shape around the skewers, making sure you have a uniformed thickness.
TO COOK;
Cooking times will vary depending on how thick you make them,the level of doneness you prefer and which method you use!
The kebabs could be placed on a griddle, barbecue or preheated oven. Or alternatively you could form into small patties or burgers.
VARIATIONS;
This method of cooking lamb mince is really open too your own imagination. You could add breadcrumbs to bulk out the mixture, lemon juice will work very well, or a touch of yoghurt in with the mixture.
TO SERVE;
Great served with hummus or mint and yoghurt dip, and home made spicy potatoes. A simple salad of tomato,onion and coriander leaf with a sqeeze of lemon and a drizzle of olive oil, and warm pitta bread.
MINT AND YOGHURT DIP;
6 tbsp of natural yoghurt or greek style yoghurt
2" cucumber chopped finely and skin peeled
2 tbsp of fresh mint
Otional fresh chilli( i like to use a 1/4 of a medium sized green chilli)
Salt and pepper to taste
TO MAKE;
Add the yoghurt to a bowl then the finely chopped mint,cucumber and chilli if using. Taste and adjust seasoning to your preference. This dip improves once the flavours have infused, so if possible make a couple of hours before.
SPICED POTATOES;
Spice mix;
2 tbsp coriander
1/2 tsp cumin
1 tsp fennel seeds
2 tsp paprika
2 cloves of garlic
olive oil
Grind the whole spices then add the paprika and garlic with a touch of olive oil to make a paste.
Leaving the skins on small to medium sized potatoes coat in a little olive oil , and season,then give a thin coating of spice paste, place into a pre heated oven 190c/375 F/Gas 5 in a dish covered with foil, cook for one hour or until a knife will glide through, and the potato is cooked. Season with salt and pepper on serving, or cut in half and garnish with fresh coriander and a squeeze of lemon.
NOTE;
As only a small rub of spice paste is required this mixture coat a lot of potatoes, so is ideal for large gatherings, and parties where simple,healthy and tasty food is called for, with little effort!
Here we have lamb kebabs made with minced lamb, these are just perfect for the barbecue or as part of a feast with friends. Although not true too one geographic region these kebabs nod towards the middle east, with a little Indian spice included for good measure!
THE RECIPE;
500g lamb mince
2 tbsp fresh mint(optional)
3 cloves garlic(minced with sea salt)
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp of black pepper corns
1 tsp turmeric powder
1/2 tsp sweet paprika
1/2 tsp mild chilli powder(for a hotter version try a stronger powder, but do not increase amount)
Good pinch of sea salt
THE METHOD:
First grind the coriander,cumin and black pepper corns in a blender, spice mill or pestle and mortar. Place the lamb mince into a bowl with the minced garlic( to mince the garlic crush with back of a knife and add a sprinkle of sea salt, then run the blade of a knife across the garlic to achieve a smooth puree) and chopped mint if using. Add the ground spices to the lamb mince along with the paprika,chilli, turmeric and a large pinch of salt, using your hands(clean) incorporate all of the ingredients until combined and thoroughly mixed.
This amount of mixture will make 6 skewered kebabs at approx 8" in length. If using wood skewers soak for ten minutes before moulding the lamb to form kebabs. If using metal skewers please be aware the the metal will heat during cooking therefor cooking the inside of the kebabs and shortening the final cooking time.
To mould the kebabs onto the skewers place a sixth of the mixture into the palm of your hand and form a cigar shape around the skewers, making sure you have a uniformed thickness.
TO COOK;
Cooking times will vary depending on how thick you make them,the level of doneness you prefer and which method you use!
The kebabs could be placed on a griddle, barbecue or preheated oven. Or alternatively you could form into small patties or burgers.
VARIATIONS;
This method of cooking lamb mince is really open too your own imagination. You could add breadcrumbs to bulk out the mixture, lemon juice will work very well, or a touch of yoghurt in with the mixture.
TO SERVE;
Great served with hummus or mint and yoghurt dip, and home made spicy potatoes. A simple salad of tomato,onion and coriander leaf with a sqeeze of lemon and a drizzle of olive oil, and warm pitta bread.
MINT AND YOGHURT DIP;
6 tbsp of natural yoghurt or greek style yoghurt
2" cucumber chopped finely and skin peeled
2 tbsp of fresh mint
Otional fresh chilli( i like to use a 1/4 of a medium sized green chilli)
Salt and pepper to taste
TO MAKE;
Add the yoghurt to a bowl then the finely chopped mint,cucumber and chilli if using. Taste and adjust seasoning to your preference. This dip improves once the flavours have infused, so if possible make a couple of hours before.
SPICED POTATOES;
Spice mix;
2 tbsp coriander
1/2 tsp cumin
1 tsp fennel seeds
2 tsp paprika
2 cloves of garlic
olive oil
Grind the whole spices then add the paprika and garlic with a touch of olive oil to make a paste.
Leaving the skins on small to medium sized potatoes coat in a little olive oil , and season,then give a thin coating of spice paste, place into a pre heated oven 190c/375 F/Gas 5 in a dish covered with foil, cook for one hour or until a knife will glide through, and the potato is cooked. Season with salt and pepper on serving, or cut in half and garnish with fresh coriander and a squeeze of lemon.
NOTE;
As only a small rub of spice paste is required this mixture coat a lot of potatoes, so is ideal for large gatherings, and parties where simple,healthy and tasty food is called for, with little effort!
Monday 16 March 2009
HUMMUS(HOUMMUS) RECIPE ONE!
Although middle eastern in origin, Hummus is now widely known throughout the world. It is said that Hummus has been with us since the birth of Delia or more to the point a time span somewhere in the region of 7,000 years - whichever is true you can bet your mother in law that a food would have to be very special to last that amount of time and still evolve. Unfortunately the big stores have added their mucky paws to the evolutionary process, with there own chemical glop being passed off as hummus, and worse still they are selling them at prices, that when added up- probably work out cheaper than making your own.Worrying as it is there is a solution to this travesty. Regain your sense of pride and make your own, the extra little bit of cost will not break the bank. The taste will be far superior to supermarket slop.
This recipe requires the use of tinned chick peas, but is still very good. Hummus recipe 2 will be using dried chick peas that are soaked overnight!
This recipe requires the use of tinned chick peas, but is still very good. Hummus recipe 2 will be using dried chick peas that are soaked overnight!
THE RECIPE;
2 x 400g tins of chick peas
2 x tablespoons of tahini
1 x lemon
1 x clove garlic
1 x tsp paprika
2 x tsp of extra virgin olive oil
Seasalt and Black pepper to taste
METHOD;
Drain the chick peas in a colander and rinse thoroughly, then drain again! Add the clove of garlic to a food processor with the knife blade fitted, and pulse on full power until finely chopped! Now add the chick peas, lemon juice, tahini - plus the salt and process on full power until a paste is formed. Add the paprika and pulse again. Taste and adjust seasoning adding more salt and a little pepper if required then finish with extra virgin olive oil, give this another process, depending on the consistency that you desire! Serve as you wish but especially good with pitta or flat breads.
NOTES;
Suitable for vegetarians and vegans. Not suitable for home freezing and is at its best during the the first 24 hours, when placed in a refrigerator it will last 3-4 days, but a loss of flavour is to be expected. Tahini is a paste made from ground sesame seeds, that is common in ethnic grocers and supermarkets. Tahini is liable to seperate during storage, stir well before use.
Wednesday 4 March 2009
PLYMOUTH FARMERS MARKET : DATES REMAINING 2009
MARCH 14th
MARCH 28th
APRIL 11th
APRIL 25th
MAY 9th
MAY 23rd
JUNE 13th
JUNE 27th
JULY 11th
JULY 25th
AUGUST 8th
AUGUST 22nd
SEPTEMBER 12th
SEPTEMBER 26th
OCTOBER 10th
OCTOBER 24th
NOVEMBER 14th
NOVEMBER 28th
DECEMBER 12th
DECEMBER 19th
Plymouth Farmers Market is hosted on the 2nd and 4th Saturday of each month, opening times are 9am - 4.30pm/16.30. The market is situated around the sundial in the city centre.
A selection of stores are always on show, ranging from small producers of artisan foods to fresh produce.
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