Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Showing posts sorted by relevance for query lamb. Sort by date Show all posts
I picked up some really nice lamb shoulder the other day and decided to make a tasty stew with it.
Stews are one of the best things about winter. So comforting and delicious, and so easy to make. You just can't enjoy a stew in the summer time . . . they are too heavy and they heat up the kitchen too much, but in the winter? Bob's your uncle!
It's stew time! Simply browned meat, simmered together in a tasty gravy with some winter vegetables. What could be any better?
Oh . . . mmmm . . . feather dumplings, plopped on top and steamed until they are light and fluffy as . . . well . . . a feather!!
Lamb Stew with Feather Dumplings. Make some today. Your tummy will thank you and so will your family! Exceedingly so!
*Lamb Stew with Feather Dumplings*
Serves 6
Printable Recipe
Simple goodness. Tender chunks of lamb and vegetables beneath a blanket of feather dumplings.
2 pounds boneless shoulder of lamb, trimmed
and cut into cubes
2 TBS olive oil
2 TBS plain flour
500ml of hot lamb stock (2 cups\0
2 medium carrots, peeled and cut into slices
2 medium parsnips, peeled and cut into chunks
1/2 small swede, peeled and cut into cubes
1 medium onion, peeled and sliced
salt and black pepper to taste
1/2 tsp summer savoury
For the dumplings:
4.25 ounces of plain flour (1 cup)
3/4 ounce fresh bread crumbs (1/2 cup)
2 tsp baking powder
1/2 tsp salt
1/2 of a small onion, peeled and minced
2 TBS butter melted
100ml of milk (1/3 cuo)
1 large free range egg
1 TBS finely minced parsley
freshly ground black pepper to taste
Boiled potatoes to serve
Heat a large skillet (with a lid) over medium high heat. Add the oil. Once it is heated add the cubed meat. Brown well on all sides, taking care not to stir it too much. If you stir it too much it will stew instead of browning. Just leave it be and give it a stir ever five minutes or so. This will take about 15 minutes. Add the flour and stir to coat. Add the onions and swede. Season with some salt and pepper and add the summer savoury. Pour on the hot stock. Bring to the boil, then reduce the heat and simmer, covered, for about an hour. Add the carrot and parsnips. cover again and simmer for an additional 30 minutes. Check for seasoning and adjust as desired.
Make the dumplings as follows:
Whisk the flour, bread crumbs, baking powder and salt together in a bowl. Beat together the egg, milk, butter, onion, parsley and pepper. Stir into the dry ingredients all at once and mix to a stiff batter. Drop by heaped spoonfuls onto the top of the bubbling stew. Cover with a lid and cook, undisturbed and without lifting the lid for 20 minutes.
Serve the stew immediately, spooning some of it onto each of six heated plates along with a dumpling and with some boiled potatoes on the side.
Delicious!
This is a delicious dish I made a while back and am only getting around to showing you now. It's a delicious Greek Stew made with lamb shoulder, tomatoes, wine and a variety of spices. It may not look like much, but it's really fabulous!
I am here today with another classic recipe from my archives. Shepherd's Pie. This recipe is a long time family favourite which has been pleasing generations of families for years and years!
When it comes right down to it that is not surprising. It is simple ingredients put together in a delicious way. You cannot beat the simple things for bringing comfort into a Home Sweet Home.
What you have here is a delicious lamb filling, with tasty lamb in a rich gravy. Topped with cooked peas and then a thatch of cheesy mash!
People often confuse Shepherd's Pie and Cottage Pie, using the terms
interchangeably. In reality, although quite similar, they are actually
two very different things, with one using minced lamb and the other
minced beef.
The clues are in the names. A Cottage Pie, uses beef, and is so
called because of the "thatch" of mashed potatoes on top, which is said to
resemble a thatched roof cottage.
But certainly, there is a "thatch" on both casseroles.
Shepherd's pie is made using ground lamb. Lamb was not something I ate a lot of in Canada. It was not all that easy to find although my late FIL raised lamb on his farm. It is probably the same as it is in most places.
You have a hard time finding things that are actually grown there because it usually gets shipped elsewhere. That's why we end up eating California berries and BC apples, even though we have really good ones here in Nova Scotia. It's all down to trade agreements.
It is Shepherds who have traditionally cared for the flocks of lambs. I had not realized just how very complicated that job was until I lived in the UK. Most of the sheep are free range sheep and the caregivers need to be able to cover a huge area to care for their HUGE flocks.
It is not like the old days where you see an old man with a shepherd's hook and a dog. Nowadays they are more likely to have a land rover and a dog. You see sheep wandering all over the place in rural areas. It's quite fascinating really.
I remember the first time I went up to the Horseshoe Pass in Wales. I was amazed at all the sheep. They were everywhere. Dotting the hillsides, on the roads, etc.
I remember tip toe-ing through the grass trying to avoid their mess, not wanting to step on it. But there was no getting away from it, and really it doesn't smell anyways. Not like others. You just had to give up after a while!
This homey casserole is a real man pleaser. A family pleaser. Comfort food at its very best.
If you have a husband or family that is fond of meat and potatoes, then they are sure to love this tasty dish with its flavour filled meat and gravy on the bottom.
I use a bit of carrot in the mix with the meat and onions. This adds a little touch of sweetness and helps to get in a bit of extra veg. You could certainly add some celery if you wished or even grated turnips. Both would work well.
I also flavour the gravy with Worcestershire Sauce. It adds a lovely touch. You could add a splash of HP sauce as well if you liked, or even Ketchup but it is not really traditional if you do.
I like to add a layer of frozen peas to the middle and I don't cook them first. I hate over-cooked peas. If you just add a layer of frozen peas they end up perfect at the end. Nice and green too.
You could certainly also use frozen corn, or even frozen mixed vegetables. All are nice.
The thatch of potatoes on top is really nice and flavour filled as well. You will want to use a nice floury potato so that your mash is nice and light.
Don't use new potatoes. Old potatoes work best. New Potatoes don't mash properly. I made that mistake once at Thanksgiving when I was really young and didn't know better. Are you familiar with the consistency of glue? haha Yep, not very appealing in the least!
God bless my family for putting up with rubber chickens and glue-like mash through the years while I was learning and growing my skills. I just have to laugh about it now.
Nobody ever complained though and all of my children are wonderful cooks and love to cook. Their children love to cook also, which is really nice. I cannot wait to cook with my grandchildren. They are already putting in their cookie orders!
I have 20 years of lost time to make up for and I plan on doing just that for the remainder of my days. Making up for lost time. Building memories for those grands that are much more than a photograph or a face through a screen that they cannot touch!
That is the silver lining in all that I have been through lately. Being able to be with family and forge relationships with my grandchildren. That is the real gift. And I will never take it for granted, not ever.
I have sized this recipe down to generously serve just two people. There are quantities in the recipe for both two and four servings.
The larger servings are in brackets. I hope that it is easy to understand and not confusing. I tried to make it as easy as possible.
I added a layer of grated cheese to the top of my casserole. I don't know about you, but I think a layer of cheese always adds a lovely touch to the tops of savoury things.
I prefer a strong cheddar because you don't need as much of it to give you a nice flavour impact. You can just use whatever kind you want to use though.
The cheese tastes really good and helps to get a really nice golden brown colour to the finished dish. I think something which is topped with golden brown anything automatically tastes even better.
We eat with our eyes first. Enjoy!
Shepherds Pie
Yield: 2 (4)
prep time: 25 Mincook time: 30 Mintotal time: 55 Min
A classic family favourite perfectly sized for two. Ingredient measurements for 4 are in the brackets.
Ingredients
- 2 tsp sunflower oil (1 TBS)
- 1 small onion, peeled and finely chopped (1 medium onion)
- 1/2 medium carrot peeled and grated (1 medium carrot)
- 1 clove garlic, peeled and minced (1 clove)
- 1/2 pound lean minced lamb (1 pound)
- 1/2 tsp dried mixed herbs (1 tsp)
- 2 tsp plain flour (1 TBS)
- 150ml (generous half cup) lamb or vegetable stock (300ml/1 1/4 cup)
- 2 tsp Worcestershire sauce (1 TBS)
- frozen peas (Optional)
- 1 pound floury potatoes, peeled and cut into chunks (2 pounds)
- 2 TBS milk (4 TBS)
- 1 1/2 TBS butter (3 TBS)
- salt and black pepper to taste
- 40g (1 1/2 oz) strong white cheddar cheese (50g/2 ounces)
Instructions
- Heat the oil in a skillet. Fry the onion and garlic in it until softened. Add the minced lamb and cook, breaking up the lamb with a wooden spoon, until browned.
- Stir in the carrot and cook for a few minutes. Stir in the flour and herbs. Gradually whisk in the stock and Worcestershire sauce, stirring until it bubbles and begins to thicken. Leave to simmer while you do the mash.
- Put the potatoes into a pot and cover with lightly salted water. Bring to the boil and cook until tender, about 12 - 15 minutes. Drain well.
- Preheat the oven to 190*C/375*F/ gas mark 5
- Return to the pot and shake over the residual heat of the burner to dry out. Mash well with a potato masher. Stir in the butter and milk. Season to taste with salt and pepper.
- Taste and adjust the seasoning of the lamb mixture. Pour into the bottom of a casserole dish. Cover with a layer of frozen peas. Spoon the mash over top to cover, roughing the surface up with the back of a spoon or a fork. Sprinkle with the cheese.
- Bake in the preheated oven for 25 to 30 minutes until the potatoes are crisp and golden brown. Spoon out onto heated plates to serve.
This was always one of my father's favourite suppers! He is a simple man with simple tastes and not too hard to please so long as it is not too far out of the ordinary!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
One of the things I really like doing as a food blogger is being afforded the opportunity to enjoy food in new places and venues. Restaurant Reviews don't happen really often, but when they do, I am always really happy to do try something new!
I was recently contacted and asked if I would like to enjoy a meal at the new Comptoir Libanais which had recently opened up in Cheshire Oaks, which is a huge shopping complex not too far from where I live. I was offered a meal for two on the house. The Comptoir Libanais dining experience promises to bring the delicious flavours of Lebanon and the
Middle East to the the British customer. With a myriad of bright colours
and flavours the food reflects the stunning interiors of all the
restaurants.
Founded by Tony, Kitous, there are a number of Comptoir Libanais restaurants now open in the UK, each one offering a fabulous Lebanese dining experience. It has always been Tony's desire “to create a place for everyone to eat and drink in humble
and friendly surroundings that is affordable for all”, so to see the Comptoir family expand in
England's North West brings much joy to Tony and the team. Comptoir has a strong
presence in the North with restaurants in Leeds and Manchester and Cheshire was the
natural next location.
I brought my friend Tina along with me to enjoy the experience and from the moment we entered the restaurant we were struck by the authentic feel of it, the bright colours, the delicious smells and fabulous atmosphere. It felt just as if we had stumbled onto a wonderful Souk somewhere in the Middle East, with a vibrancy in colour and a truly down home feeling. The colours were a treat for the eyes and everyone was quite friendly and helpful. At first there was some confusion as they weren't expecting us, and didn't appear to know anything about it, but that was quickly sorted by the very capable and friendly staff which showed us to a nice window side table where we could view the whole restaurant from. I loved the colour and feel of the furnishings. Brightly coloured and patterned vinyl seating, and red painted wooden chairs, mixed with a red striped bench seats vie for your attention along with beautiful mosaic tile patterned floors and fabulous pendulum lighting. I found myself wanting some of those light fixtures for my own home. The walls were lined with pictures of famous people wearing colourful Fez's and beautiful handbags which were for sale, silver tea pots, also for sale.
It felt so authentic and real. We both knew instantly that we were in for a real treat. I think about the only thing that was missing was some music. I think a bit of Middle Eastern music playing in the background would be nice, but this is such a busy and happening place and filled with a mosaic of people's, speaking different languages etc. We felt comfortable and at home. Tina remarked that she felt as if she had been dropped into the middle of a lovely Eastern Bazaar. I felt the same.
The menu is made of recipes which Middle Eastern and Lebanese mothers use at home including Tony’s mother. Comptoir is a place that serves food all day from breakfast until dinner. It is a restaurant where everyone can eat casually and the food is served with warm and friendly hospitality, just like back home in the Middle-East and North Africa. Breakfast is an important meal in the Arab culture, the menu includes dishes such as Shakshuka - a classic dish made up of slow cooked tomatoes, red onions and peppers mixed with parsley, coriander and garlic. Topped with a fried egg and crumbled feta and served with pita. Alternatively , Man’ousha flat bread or full Lebanese breakfast.
The all day menu includes a huge variety of different dishes from a large selection of hot and cold mezze which are ideal for a quick snack or to share with friends and family. All the usual dips, salads and dishes are also available, from Baba Ghanuj to Marinated Jawaneh - Chargrilled marinated chicken wings with garlic, lemon & pomegranate molasses. Warm Lebanese wraps (served with a Comptoir salad and pickles) are especially popular, as are the Marinated Grills and Tagines.
No Lebanese meal is complete without something sweet there is a selection of Baklawa and Lebanese desserts, which are delicate, fragrant and delicious, such as Dark Chocolate Orange and Cardamom Cake. Refreshing homemade lemonades such as Romana - orange blossom water and pomegranate lemonade and Rosa - rose, lemon and lime lemonade, as well as Fresh Rose Mint Tea , served in a silver teapot are the perfect accompaniments to the meal as well as freshly squeezed juices, cocktails and a selection of Lebanese wines and beers, specially imported from the Bekaa Valley.
We were really spoilt for choice. They offer a variety of drinks for their customers. Hot drinks such as teas, coffees, chocolates (both European and Middle Eastern choices) along with a variety of wines, beers, spirits, cocktails and cold drinks. We don't drink alcohol, tea or coffee, but were keen to try some authentic Home-made Lebanese Lemonades.
Tina chose for herself a Toufaha, which is an Apple, Mint and Ginger lemonade. (regular £2.95)
For myself I ordered a Roza, which was Lemon and Lime, with Rose Syrup. (Regular £2.95) Oh boy, but both drinks were amazing! We tasted each other's (of course!) and I loved both flavours. The Toufaha was spicier than the Roza, but both were deliciously pleasant and served with plenty of ice and a lovely paper straw! (Yay!)
There is a huge selection of Mezze, both hot and cold, available, along with a variety of Dips, Soups, and Salads. The people next to us were having a Mezze platter for two and it looked fantastic. You can also get a Mezze Platter for one. We knew we wouldn't have room for that, along with a main and dessert.
We didn't want to overly fill up before our main course, so we ordered two separate Mezze to share. All were moderately priced, ranging from £2.95 for a selection of pickles to £6.25 for the Lamb Kibbeh.
Lamb Kibbeh (3 pieces) (£6.25) - Minced lamb cracker wheat parcels, filled with lamb, pine nuts and onion, served with a mint yogurt sauce.
Cheese Samboussek (£5.50) - Pastry parcels filled with Halloumi & Feta cheese, topped with sesame seeds, served with mint yogurt sauce.
I think our favourite of the two was the Cheese Samboussek, but both were delicious. The Lamb was nicely spiced, and not greasy in the least, with a crisp crust and flavourful filling. I love Kibbeh, and this was very good, not too spicy, but well flavoured.
The Cheese Samboussek, had lots of filling and we both fell in love with it. Tina wanted to show you the insides. Both dishes came with a delicious creamy dip and pickles. I wasn't sure what the pickles were, but we both enjoyed them. There was a type of hot pepper, and a crisp green stick with we think was cucumber, but my favourite were the pink ones, which you can't see here because I had already eaten it. It was so good. I saw jars of them for sale, so when we go back (and we will because we want to bring our husbands with us) I am going to buy some for here at home. Seriously tasty! Both Mezze were a nice size and not overly filling, which was a plus for me as I don't want to already be full before my main course arrives. A good Mezze should whet the appetite for what is to come and these did just that!
They are a variety of warm Wraps on the menu ( Falafel Lamb Kofta, Chicken Taouk, Halloumi & Olive) all served with a Comptoir salad and pickles. You can also get a Wrap platter. There are four different kinds of Large Salads, with vegetarian and vegan options. There are also Grill options and Fattets, several favourites, and Tagines along with a variety of sides available.
For our main, we again chose two different options which we planned on sharing. They didn't bat an eyelid when we asked for two separate plates. Let me tell you, it was really difficult to choose only two things. I could easily have eaten everything on the menu. It all sounded very appealing!
One choice was the Chicken Moussakhan (£11.95) - Roasted marinated half baby chicken in pomegranate molasses, walnuts, and sumac onion confit, served with Comptoir salad & Vermicelli Basmati Rice.
THIS WAS GORGEOUS!
The portion was very generous, the chicken was well flavoured and tender. Delicious with a crisp skin. I normally take the skin off my chicken, but I ate the skin, I couldn't help myself. The salad was nice and well prepared with a lovely dressing. (I have had some pretty manky salads in restaurants over here) This salad passed my salad test. I also really enjoyed the rice. I love Vermicelli rice. This had a faint flavour of chicken stock. All told, we were both very pleased with this option.
For our other option we ordered the Lamb & Prune Tagine (£12.50) - Tender pieces of lamb with prunes, butternut squash, roasted almonds and sesame seeds. We chose couscous as the go with.
This was also delicious, with plenty of prunes, lamb, squash and a nice thick gravy. It was nicely spiced with a really fruity flavour, which went very well with the sweetness of the lamb. The lamb was so tender it fell apart.
A variety of sides are also available on the menu . . . rice, couscous, olives, quinoa, Batata Harra (Lebanese spiced fries), Hommos, and a selection of pickles.
There are plenty of options for dessert and the sweet tooth! Dark Chocolate & Red Rose Berries Cake sounded good. So did the Orange and Almond Cake, the Mango and Vanilla Cheese Cake and the Chocolate Brownie. There are also Baklawa and ice cream or frozen yogurt. We wanted something really authentic and light so we chose the Orange Blossom Mouhalabia and a selection of Baklawa.
Orange Blossom Mouhalabia £5.45 - a traditional Lebanese milk pudding with date, fig, apricot, prune and sultana compote.
Can you say TO DIE FOR! This is what we wrote down . . . Smooth, silky, light and satisfying . . . this was a clear favourite. We had no problem polishing it off and the compote went beautifully with it. It almost tasted faintly like Turkish delight. We are so in love with this, that I am now looking for a recipe to make it at home. We want it for our Christmas lunch dessert!
The Baklawa (£4.95) was amazing also. I love, LOVE Baklawa. It is like one of my favourite things on earth. There was a very generous serving of six pieces. It was all delicious. You can also buy the Baklawa in the "Souk" along with a multitude of other goodies.
With an ample Breakfast Menu, a Children's Menu, as well as a Takeaway Menu, there something here for everyone, and every occasion.
We were very happy with our meal. It was well prepared, delicious and the servings quite ample. The service was excellent. The atmosphere was excellent. All-told this was a very positive experience for both of us. Lunch for two, with drinks, excluding tip, came to about £50.00. All in all we gave this dining experience a perfect 10 out of 10! It is a very family friendly restaurant as well. The couples sitting next to us had small children with them. I loved the colour and the vibe of the place. There is also an upstairs. Washrooms are available, both regular on the upper floor, and a Handicapped accessible on the main floor. Very clean.
We will return for sure.
Many thanks to Comptoir Libanais, Cheshire Oaks for this really enjoyable dining experience!
Special notes -
Tony started his entrepreneurial flair from a young age selling lemonades and sandwiches outside his home on the street in Algeria. This drive inspired him to come to London with very little and grow the restaurant business that he has today. The authentic journey of flavours from the regions where Tony spent his childhood and where he still regularly travels now, continuing to source ingredients and decorations that will enhance the intoxicating eating experience of the Middle East.
The food is available to eat in the restaurant or to take home back to the office or to your home. Takeaway food is part and parcel of Middle Eastern culture and so Comptoir Libanais s proud to offer this service to guests at the Cheshire Oaks restaurant. Not only this, but the team will soon be launching an exclusive delivery service with Deliveroo . Comptoir Libanais will, therefore, provide the perfect option for eating at home or for picking up on the way back from work.
The restaurant also offers a large dedicated children’s menu with an activity pack and colouring in section to keep the little ones entertained. Priced at £5.95 it includes a main course, drink and dessert and includes favourites such as Halloumi Halloumi platter with falafel and hommos and Chicken wings with hommos and Lebanese fries.
About Comptoir Libanais
There are 23 restaurants across London and around the country, including Manchester, Bath, Leeds, Reading, Birmingham, Oxford and Exeter. Comptoir Libanais also has a branch in Holland and is in the process of expanding further internationally, with restaurants in Dubai and Abu Dhabi.
Founded in 2008 by Tony Kitous, the name means Lebanese Counter, as it is a place where everyone can eat casually and enjoy Middle Eastern food, served with warm and friendly hospitality, just like back home.
www.comptoirlibanais.co.uk
Do you remember these delicious Crusty Lasagna Buns? Tasty meaty lasagna sauce, stuffed into a bun, slathered with cheese and baked until the cheese oozes and the sauce is bubbling up. Oh so good with a salad on the side. Nom! Nom!
Do you remember these delicious Crusty Lasagna Buns? Tasty meaty lasagna sauce, stuffed into a bun, slathered with cheese and baked until the cheese oozes and the sauce is bubbling up. Oh so good with a salad on the side. Nom! Nom!
I got to thinking about those today and the wheels started turning and then the light went on. I thought, how about a Crusty Shepherd's Pie Bun??? Doesn't that sound scrummy! It does to me too!
You know there is a huge difference between Shepherd's Pie and Cottage Pie. Most people seem to think they are interchangeable, but they really are not.
Shepherd's Pie = Lamb (Which only makes sense as Shepherds take care of sheep!)
Cottage Pie = Beef (So called for that lovely "Thatch" of potato which covers it!)
So anyways, I decided to create a delicious Shepherd's Pie bun with a delicious lamb filling on the bottom, topped with vegetables and creamy mash, stuffed into a crusty bun and then covered with some grated strong cheddar cheese, then baked until it's all bubbling and golden brown.
Sounds scrummy eh? I'll let you in on a secret. It was. ☺
*Shepherd's Pie Buns*
Serves 4
One
of your favourite family dinners in a bun. Deliciously different, with
a tasty meat filling of minced lamb, topped with vegetables and a
fluffy mash, sprinkle with cheese and baked in a crusty bun.
For the meat layer:
1 TBS oil
1 shallot, peeled and finely chopped
1 small carrot, peeled and grated
1 stick of celery, trimmed and minced
1 sprig of fresh thyme
375g (about 3/4 pound) of minced lamb
60ml of red wine (1/4 cup)
1 TBS tomato ketchup
1/2 tsp Worcestershire Sauce
1/2 lamb bouillion cube, crumbled
sea salt and black pepper to taste
1 pound of large floury potatoes (In the UK a Maris Piper is ideal, in North America
I would use a russet or idaho)
2 ounces unsalted butter (1/4 cup, or one half stick)
fine seasalt, freshly ground pepper and freshly grated nutmeg
4 large crusty buns
a handful of grated strong cheddar cheese
Heat the oil for the meat layer in a large saucepan. Add the vegetables and thyme, and cook over about 8 minutes over low heat, stirring from time to time, until glossy and beginning to soften. Add the lamb mince and increase the heat. Cook, stirring constantly, until the meat changes colour and separates. Add the wine, ketchup, Worcestershire Sauce, crumbled bouillion cube and some salt pepper to taste. Simmer over a low heat for 15 to 20 miknutes. It should still be somewhat juicy. If it isn't add a bit of broth. Check the seasoning and adjust as needed. Keep warm.
Peel and quarter the potatoes then place the potatoes into a pot of lightly salted water to cover. Bring to the boil and cook for 20 to 25 minutes until fork tender. Drain well in a colander and then return them to the hot pot. Cover with the lid and give them a good shake, which will help to break them up. Add the butter and warmed cream or milk, adding the latter a little at a time, whilst mashing the potatoes, only adding as much as is needed to give you the correct consistency. Season to taste with salt, pepper and nutmeg. The potatoes should be light, fluffy and creamy. Keep warm.
Bake for 10 to 15 minutes, until the cheese is golden brown and everything is piping hot. Serve immediately.
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