Lamb shanks in red wine sauce

What a lovely treat for a Sunday afternoon after a busy weekend. Lamb shanks in a red wine sauce with apricots and olives, served with mash potatoes and steamed vegetables. Probably the best lamb dishes when it comes to eating lamb that is extremely tender and juicy. This is the first time I have had this as I was never much of a fan of lamb a few years ago. Carola has always told me we should try her lamb shanks one day and now I have and was very impressed.

Serves 4

Lamb Shanks in red wine sauce

Equipment

• Large pot or dish with cover
• Chopping board
• Sharp knife

Ingredients

• 4 Lamb Shanks
• 1 bottle of Red Wine (cabernet sauvignon)
• 500 ml of Lamb or Beef stock
• 10 black pitted olives
• 10 green pitted olives
• 10 dried apricots roughly chopped
• 2 garlic cloves diced
• 1 tbsp of sherry vinegar
• 1 Onion sliced
• 2 tbsp of tomato purée
• 8 Anchovy fillets diced
• 1 large sweet potato peeled and diced
• Salt and pepper
• 2 tbsp olive oil
• A few sticks of fresh rosemary

Lamb shanks in red wine sauce

Method

• Heat an oven to Gas Mark 2 / 160C
• Make a few slits in each lamb shank and push in some rosemary sprigs
• Heat the olive oil in a large pan or dish
• Add the lamb shanks and fry, turning occasionally until brown on all sides
• Set lamb shanks aside on a plate and season them well with salt and pepper
• Add to the same pan onion, garlic and anchovies and fry for 3 minutes
• Add the tomato purée and fry for 5 mins stirring often.
• Add the sherry vinegar and the bottle of red wine
• Bring to the boil and simmer for 5 minutes
• Add the apricots, black olives, green olives and the lamb shanks
• Bring to the boil cover.
• Place all in the oven and cook for 2 hours
• Remove from oven and add the sweet potato and return to the oven with lid off
• Cook for a further minutes
• Remove and season to taste and serve with some mash potato and steamed vegetables

Lamb shanks in red wine

Lamb shanks in red wine DONE!!!

Garlic and Chilli Prawns (Simple)

Here is something very simple and very moreish. Make sure to use good quality prawns and serve with some very fresh crispy bread to soak up the the garlic and chilli oil. Preferably use fresh uncooked prawns in shells, they were out of stock at my supermarket so I had to get them ready cooked.

Serves 2 as starter

Equipment

• Frying pan
• Chopping board
• Sharp knife

Ingredients

• 8 Large fresh prawns

Prawns and Parsley

• 6 tbsp of olive oil
• 5 Garlic cloves diced
• 8 birds eye chillies finely sliced

Garlic and birds eye chillies

• A handful of fresh chopped parsley chopped
• Salt and pepper

Method

• Heat a frying pan to medium/hot heat.
• Add the oil
• Add the garlic and chilli and fry for 1 min
• Add the prawns and fry for 2 mins
• Turn over the prawns
• Add salt, pepper and half the parsley
• Let fry for 2 mins
• Stir and serve up
• Squeeze some lemon juice over and add rest of parsley

Garlic and Chilli Prawns

Garlic and Chilli Prawns Done!

Tomato and ciabatta salad

I know this is not in season at the moment and more of a summer dish but always worth doing so simplicity. This is a very rustic dish and originally from Florentine, known as panzanella or Panmolle . You can't go wrong with it, just make sure you buy some very good quality tomatoes.

Serves 4-6

Equipment

• Sharp knife
• Chopping board
• Large mixing bowl

Ingredients

• 600g of good mixed tomatoes chopped

Mixed tomatoes

• 1 ciabatta torn into rough chunks
• Salt and pepper for flavour
• 3 tbsp of small drained capers
• 1 Red onion peeled and sliced finely
• 1 small jar of roasted peppers in olive oil drained and chopped
• 4 tbsp of good extra virgin olive oil
• A bunch of fresh basil leaves roughly ripped
• Juice of half a lemon

Method

• Toast the ciabatta chunks under the grill until just browned and turn over and brown the other side

Ciabatta torn and grilled

• In the mixing bowl add Tomatoes, capers, onion, peppers, olive oil, lemon juice and salt and pepper then mix well

Tomatoes, peppers and onions

• Add the toasted ciabatta chunks and basil

Tomatoes, peppers, onions, bread

• Toss through the salad a few times and sever immediately

Tomato and ciabatta salad

Tomato and ciabatta salad Done!!!

Halloumi & shiitake mushroom kebabs with mixed bean sprouts salad

These work really well from the combination of the salty firm Halloumi, juicy firm shiitake mushrooms and the mellow zesty bean sprout salad to cut through it.  We made them as a starter for probably our last BBQ of the year as the weather is now getting chilli here in London. So looking forward to making these again in summers to come. Mega simple, tasty and quick to make.

Halloumi & Shiitake kebabs

Serves 4 as starter

Equipment

• 4 metal skewers or if wooden soak them in water for an hour
• Chopping board
• Sharp Knife
• 2 mixing bowls

Ingredients

• 250g block of Cypriot Halloumi
• 20 Shiitake mushrooms
• 1 tbsp olive oil
• 1 tbsp of dried oregano
• 1 tbsp of lemon juice
• A little zest from lemon
• 1 tbsp olive oil
• 2 cups of mixed fresh mixed bean sprouts
• 1 cup of shredded iceberg lettuce
• 1/4 of diced cucumber
• Salt and pepper

Method

• Chop Halloumi block into 20 cubes roughly same size and add to with Shiitake mushrooms
• Add 1 tbsp of oil and the oregano and mix well and leave for 10 mins
• Add to skewers 5 Hulloumi cubes and 5 Shiitake on each skewer.

halloumi & shiitake mushrooms

• In a bowl add the mixed bean sprouts, cucumber, lettuce, lemon juice, zest, 1 tbsp olive oil.
• Mix well and season with salt and pepper to taste

Lettuce and bean sprout salad

• On a heated BBQ or Griddle pan add the Halloumi kebabs and cook for 5-6mins turning occasionally
• Evenly divide the bean sprout salad on to 4 plates and then place a kebab on top of each one

Halloumi & Shiitake kebabs with bean sprout salad

Halloumi & Shiitake mushroom kebabs with mixed beans sprouts salad DONE!!!

Pan-fried sea trout with caponata

This one is based on a mackerel recipe by Simon Rimmer. We have adapted it slightly to our own taste and it turned out super. What was surprising was the chilli,  honey,  soy and orange sauce, it was very sweet but only a small drizzle over the fish when served up really makes it come alive. We have never had caponata before and that too went perfect with the sea trout.

serves 2

Equipment:-

• 2 Pans
• 1 Frying or griddle pan
• Chopping board
• Sharp knife
• 2 Wooden spoons
• 1 bowl

Roated pine nuts

Ingredients

• 2 Sea trout fillets
• 2 tbsp olive oil
• 1/2 Red onion chopped
• 1/2 onion chopped
• 1 small fennel bulb chopped
• 1 small Aubergine chopped
• 1 celery stalk chopped
• 1 tsp of tomato puree
• 25g capers
• 25g of raisins
• 25g toasted pine nuts
• 1/4 of a red pepper chopped
• salt and pepper

• The Sauce
• 50ml of soy sauce
• 1 juice of orange and zest
• 75ml of honey
• 1 small red chilli finely chopped

Sea Trout recipe

Method

• Heat 1 tbsp of oil in pan and fry onions, fennel, aubergine and celery for 8 mins

Fennel and Aubergine

• Add the tomato and fry for another 2 mins, then set mixture aside in a bowl

Caponata

• Add to the bowl the capers, raisins, pine nits, pepper,  salt and pepper
• Stir until combined well (caponata done)
• Rub the remaining olive oil into the sea trout fillets
• Pad fry the trout fillets for 2 mins each side and then remove and let drain on kitchen paper

Sea Trout

• For the Sauce heat soy, orange, hone and chilli in a pan until warmed through
• To serve, divide the coponata between 2 plates, place a piece of sea trout on each and drizzle with the sauce.

Sea Trout with caponata

Pan-fried sea trout with caponata Done!!!!

The Paleo Recipe Book

PRAWN AND SWEETCORN CHOWDER

PRAWN AND SWEETCORN CHOWDER

This is another first time for us making a chowder; However chowder is a generic name for a thickened seafood or vegetable stew or soup and has a very creamy texture. It is a more common term used in America and is possibly derived from the French word chaudiere (stewing pot).  Another possible source is from the old English word iowter meaning fishmonger.  Fish chowder, corn chowder and clam chowder are very popular in America and Canada and the chowder we have made is based on their more traditional way of making a chowder. This was very easy to make and was not disappointed at all and would recommend to any one for a fairly cheap one pot delicious creamy soup.

Seves 4-6

Equipment:-

• A large Pot
• Chopping board
• Knife
• Measuring jug

INGREDIENTS

• Olive Oil
• 1 tsp Butter
• 1 large onion, peeled and diced finely
• 2 garlic cloves, peeled and diced finely
• 1 tsp of Dijon mustard
• 1 tsp of paprika
• 2 tbsp of plain flour
• 500ml of vegetable stock, cooled
• 2 large potatoes chopped
• 2 x 200g can of sweetcorn drained
• 300ml semi-skimmed milt
• 100ml single cream
• 200g raw peeled king prawns
• A bunch of flat leaf parsley chopped
• Salt and pepper

 

METHOD

• Heat some oil and butter in a large pan
• Add the onion, garlic, Dijon mustard, Paprika and fry for 5 mins
• Sprinkle in the flour and stir until absorbed

• Remove from heat and add the stock in batches, stirring each time, until smooth.
• Return to the heat and add the chopped potatoes.

• Bring to the boil and then simmer for 15 mins stirring occasionally
• Add the sweet corn and simmer for 1 min
• Pour in milk, cream and add king prawns and cook for 5 mins

• Stir in the parsley and season to taste with salt and pepper
• Serve with some rustic bread and garnish with parsley and Paprika

PRAWN AND SWEETCORN CHOWDER DONE!!!

Fajita is a term found in Mexican cuisine and Tex-Mex and it's meaning is basically grilled meat served on a tortilla.  Is quite a fun dish as traditionally it is all put out on a table and the person makes up their own fajitas with there own personal choice of  fillings and quantity.  Me I like mine with mostly meat, peppers, onions, salsa and a little guacamole, cheese and sour cream so that i can roll it up neatly. Carola she generally has huge quantities of everything in her fajitas so that it can't be rolled up and stay together, very messy but the main thing is we both thoroughly enjoyed them.

These steak fajitas serve 2 very hungry humans

Equipment:-

• A Griddle pan or frying pan
• Chopping board
• mixing bowl
• sharp knife

Ingredients

• 2 Sirloin or Rump steaks
• 1 Red Green Pepper de seeded and sliced into strips
• 1 Yellow pepper de seeded and sliced into strips
• 1 Large onion peeled and sliced into rings
• 2 tbsp of olive oil
• 2 tbsp dried oregano
• 1 tsp cayenne pepper
• 2 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• zest of lime
• juice of 1 lime
• pinch of sugar
• 6 medium white flour medium sized tortillas
• Grated Cheddar cheese
• Sour cream 200ml
• Guacamole 200ml (see our recipe http://www.merrychefs.com/?p=193 )
• Salsa 200ml (see our recipe http://www.merrychefs.com/?p=184)
• shredded Lettuce 1 cup

Method

• 1. In a mixing bowl add the oregano, cayenne pepper, ground cumin, salt, pepper, lime zest, lime juice and sugar. Stir well and set aside

• 2. Cut the steak into fairly thin strips.

Steak strips

• 3. Add the steak to the seasoning in the mixing bowl and with your hands mix in well

Fajita seasoned steak

• 4. cover and put in the refrigerator for an hour or 2
• 5. Heat the oil in the griddle pan on a high heat
• 6.  Add the steak strips and cook them for 1 min so they are slightly charred then turn them over.

Fried steak strips

• 7. Add the peppers and onions on top of the steak strips and leave for 1 min

• 8. Heat the tortillas in warm oven or microwave for 20 seconds
• 9. Stir the ingredients a few times for 2-3 mins until slightly charred and cooked
• 10. For each fajita add some beef, peppers, onions

• Steak fajitas spread

   Steak Fajitas Done!!!