Slow Cooking
Spanish Style Roast Chicken
Ingredients(serves 6-8)For the Chicken 1 whole chicken 2 chorizo, roughly chopped 1 large red onion, sliced 3 cloves garlic 2 large sprigs rosemary Olive oil ½ tsp smoked paprika 1 punnet cherry tomatoes 1 red chilli, roughly chopped Salt and pepper 1 lemon zest and juice 800g cocktail potatoes, cut in halves 1 large red capsicum, roughly chopped For the Marinade 1 garlic clove, crushed 1 tsp smoked paprika 3 tbsp fresh thyme, chopped 1 lemon zest & juice 40ml sherry vinegar 1 tsp ground cumin Salt & pepper, to taste MethodIn a large bowl combine the chorizo, onion, garlic, capsicum, chilli, cocktail potatoes, rosemary, paprika, lemon zest & juice. Season with salt, pepper and olive oil. Arrange in the bottom of the tajine. Wash chicken and pat dry. Combine together all marinade ingredients & place under the skin of the chicken, season with salt & pepper and place in the tajine on top of the vegetables. Cover and cook for about 1 hour & 15 minutes until cooked, adding the tomatoes half way through.
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Cous Cous Stuffed Turkey & Cranberry Tajine
Ingredients (serves 10-12) For the Tajine 200g dried apricots 2 cinnamon sticks 4 bay leaves good pinch saffron 50g frozen cranberries 1 tblspn Ras el hanout 1 onion, diced 500ml-1L chicken stock 1 zucchini, cut into chunks 1 eggplant, cut into chunks 10-12 baby carrots For the Stuffing 1kg turkey breast, skin on 1 orange zest Juice ½ lemon 1 clove garlic crushed 80g cous cous 20g currants ½ carrot grated ½ onion diced 20g flaked almonds, toasted 20g dried cranberries, chopped 2 tblspns parsley, chopped ½ stick celery diced 1 tblspn olive oil 100ml vegetable stock salt & pepper to taste pinch cinnamon ½ tsp Ras el hanout ¼ tsp chilli flakes MethodFor the StuffingBoil the stock & pour over the cous cous and cover and allow to steep for 10-15 minutes. Uncover & fluff with a fork. In a fry-pan sauté the celery, onion, garlic until soft. Season to taste with salt pepper and spices. Add to the cous cous with the dried cranberries, currants, carrot zest & parsley. Season to taste & add the nuts & lemon juice. Carefully lay out the turkey breast & stuff with cous cous. Roll up and tie with string.For the TagineIn a pan sear the turkey until golden and then place all ingredients into a tagine except the vegetables & simmer for about 1 hour. Add the vegetables and simmer for about 20 minutes until tender.
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Moroccon Lamb Shanks With White Beans
Serves 6-8 • 5 lamb shanks (cut in half)• 4 parsnips, cut into large dice• 2 carrots, cut into large dice• 2 stalks celery, cut into large dice• 1 small suede, cut into large dice• 6 tomatoes, cut into chunks• 2 Tblspns ras el hanout• 2 cinnamon sticks• 2 cloves garlic, roughly chopped• 2 inch piece ginger, roughly chopped• coriander/parsley, to garnish• 1 onion, diced• 2 chillies• 4 bay leaves• 5 sprigs thyme• salt• pinch of saffron• 500g white beansCook the white beans on a gentle simmer with bay leaves, thyme & 2 litres of water. Cook until tender and set aside. You may need to top up with water and reserve the liquid.In a cast iron pot heat a little oil and sear the lamb shanks and season with salt and pepper. Set aside. Add the garlic,ginger, onion and vegetables except the tomatoes & sauté for a few minutes.Add the chillies, cinnamon, ras el hanout, saffron, lamb, tomatoes and season with salt. Cover with water or bean cooking liquid & simmer for about 2 hours until the lamb is tender. Add the beans and garnish with fresh coriander and parsley.
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Rhubarb Bread and Butter Pudding
Ingredients (serves 12) For the Rhubarb Syrup 1kg rhubarb, washed & cut into chunks 1 vanilla bean 2 oranges, juiced 1 orange zest 1 tsp rosewater For the Custard 130g unsalted butter 1 vanilla bean 400ml double cream 400ml whole milk 1 orange zest 1 tsp ground cardamom 6 large free-range eggs 80g caster sugar Assembly of the Pudding 1kg panettone or brioche, tear or cut into inch size chunks 80g strawberry jam 1 punnet strawberries Flaked almonds, to garnish MethodFor the Rhubarb SyrupIn a large pan add the rhubarb, vanilla bean & seeds, orange zest and juice. Place the lid on & cook on low to medium heat stirring occasionally for about 15 minutes until the rhubarb is tender. Add the rosewater & remove the rhubarb (put aside for later use), reduce the liquid until syrupy and set aside.For the CustardPreheat the oven to 180°C. Lightly grease a 28cm cast iron sauté pan with butter. Scrape the vanilla bean seeds into a saucepan with the cream, milk, orange zest, cardamom and butter. Heat until the butter has melted. In a large bowl, whisk the eggs and sugar until smooth. Then add the hot cream mixture to the bowl and whisk to combine, then strain.Assembly of the PuddingPlace the panettone into a large bowl & add the strained custard mix leaving it to soak for a few minutes. Spoon half of the soaked bread into the prepared pan & dot around the strawberry jam and half the cooked rhubarb. Pile on the remaining bread and dot with more rhubarb & strawberry jam. Sprinkle with flaked almonds and bake for around 40-50 minutes, until golden & set. Allow the pudding to rest for 10 minutes then serve with cream fresh strawberries & rhubarb syrup.
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Potato Tortilla
Ingredients 2 potatoes 1 onion Olive oil Salt and pepper Baking paper 3 eggs Method Pre heat oven to 180C. Heat a little oil in a pan and sauté onions over low heat, until soft and creamy. Set aside. Slice potatoes in 2-3mm thick slices. Heat a little oil in a pan and add potatoes and cook over low heat. Cook until tender with a little colour. Set aside. Break eggs in a bowl and season well with salt and pepper. Add potatoes and onions. Line a small cast iron pan or blinis pan with baking paper. Pour in the mixture. Bake in oven for 15-20 mins until cooked. Remove from the oven and sprinkle with freshly chopped parsley. Makes 1 large or 2 small tortillas.
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Moroccan Lamb Meatball Soup
(serves 8-10) Ingredients For the Lamb 1 tsp ground coriander 1 tsp ground cumin 1 tsp ras el hanout ½ tsp ground cinnamon 1 tsp chili powder Salt and pepper to taste 3 tbsp tomato paste 750g lamb mince 2 cloves garlic, crushed 1 tsp paprika ½ brown onion, grated ½ small bunch parsley chopped ¼ bunch mint chopped Salt and pepper 1 egg For the Soup 200g pearl cous cous, boiled, rinsed and set aside 1 onion finely diced 1 tsp fresh grated ginger 2 carrots diced 2 zucchini diced 4 cloves garlic, crushed 4 cups chicken or vegetable stock 2 cups water ½ can crushed tomatoes 2 tsp cumin powder 1 tsp coriander powder 2 sticks cinnamon Good pinch saffron Lemon juice to taste 1 red chilli, left whole 2 tablespoon preserved lemon finely sliced Toasted flaked almonds to garnish Fresh mint, parsley, and coriander to garnish Method For the Lamb Combine all ingredients together and mix well. Season well with salt and pepper. Roll into balls and fry in a frypan with a little heated oil until browned. Set aside. For the Soup In a large saucepan or cast iron pot, heat a little olive oil, add the onion, garlic, ginger and carrot, and saute for about 1 minute. Add the ground cumin, coriander ¸cinnamon, chilli saffron and salt. Add the stock, water and tomato, and bring to the boil. Reduce the heat to low and add in the meatballs and simmer for 15-20 minutes. Add the cous cous, and zucchini, lemon juice to taste and adjust seasoning if needed, simmer for a few minutes. Spoon into serving bowls, and garnish with chopped herbs, toasted almonds and preserved lemon slices. Serve with toasted Turkish bread.
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