Sorry a little late this week with the market recipes. There seems to be so many little jobs that i need to put closure too. Happy cooking, i will be at the market this week, where i am not sure? Do look out for me as i have some cute products to cook with and i am always happy to help with Christmas dinner questions.
Don't forget the cookbook is still for sale, makes for a great stocking filler!!
(and only $10)
See you Saturday!
CARROTS and TURNIPS
1kg carrots, trimmed and cut lengthways in half
1 Tablespoon honey
1 Tablespoon balsamic vinegar
1 Tablespoon chopped parsley
Sea salt and black pepper
600g turnips, peeled and halved, keeping the inside leaves of the tops
1 Tablespoon honey
50 ml water
1 Tablespoon Balsamic vinegar
1Tablespoon chopped parsley
Put all the ingredients for the carrots except the vinegar and parsley in a heavy-based pan and place over a high heat until the mixture is simmering away. Add the turnips and turn the heat right down, covering the pan and cook for about 10 minutes, frequently checking and stirring the carrots to make sure they don’t stick and burn. When the carrots are almost cooked, uncover the pan, increase the heat slightly and stir in the turnip tops and balsamic vinegar. Cook for 3 minutes, then turn off the heat and stir in the parsley
Barbecued Lamb Kofta with Shredded Carrot, Mint and Yoghurt
1 red onion
1 kg minced lamb
1 preserved lemon, flesh and pith discarded, skin finely chopped
3 teaspoon each ground cumin and ground coriander
2 teaspoon ground chilli
2 garlic cloves, finely chopped
1 Tablespoon cumin seeds
100g thick natural yoghurt, plus extra to serve
60 ml (¼ cup) olive oil, plus extra for brushing
Finely grated rind and juice of 1 lemon, or to taste
3 large carrots, shredded on a mandolin or coarsely grated
To serve: flatbread and 1 cup (loosely packed) mint
Finely chop half the onion and combine in a bowl with lamb, preserved lemon, spices, egg and half the garlic, season generously to taste and mix well to combine. Divide into eight pieces and, working with one piece at a time, mould firmly around a long metal skewer to form a long torpedo shape. Refrigerate while you mould remaining kofta.
Dry-roast cumin seeds until fragrant (1-2 minutes) and combine in a bowl with yoghurt, olive oil, lemon rind and juice and remaining garlic. Thinly slice remaining onion and add to yoghurt mixture with carrot, season to taste and toss lightly to combine.
Meanwhile, preheat a barbecue or char-grill to high. Lightly brush kofta with a little oil and grill, turning occasionally, until cooked to your liking (5-6 minutes for medium). Warm flatbread on the grill after the kofta’s are cooked and serve with the kofta, carrot salad, mint and extra yoghurt.
QUICK LAMB STIR FRY
500g lamb backstrap, thinly sliced across the grain
1 onion, thinly sliced
1 clove garlic
1 head broccoli, divided into small florets (or any seasonal greens)
1-3 fresh red or green chillies (depending on how hot you want it), finely chopped
Good size piece of fresh ginger, finely grated
2 garlic cloves, crushed
¼ small onion, grated
2 teaspoons coriander seeds, crushed
2 Tablespoons dark soy sauce
1 Tablespoon brown sugar
Juice of ½ a lime
Mix all the ingredients for the marinade together in a large dish, add the meat and leave in the fridge for at least 30 mins - 2 hours. Not overnight as it will marinate for too long. Remove the meat from the marinade and pat dry, this will ensure a more caramelised exterior.
Bring a pot of lightly salted water to the boil, and plunge the broccoli florets into the boiling water for 1 minute. Remove immediately and refresh in cold water. Drain and set aside.
Heat a large fry pan or wok until very hot, add 1 tablespoon of vegetable oil and add ½ the lamb, moving the lamb around the pan quickly. Remove from the pan and wipe out with kitchen paper. Heat the pan up again, add another tablespoon oil, repeat the process with the remaining lamb. Remove from the pan, once again wipe the pan out. Heat once more and add one tablespoon of oil, add the onion slices, cook for 1 minute, add the garlic and broccoli and stir fry for another minute. Finally add the cooked lamb and all the juices from the meat. Toss everything together, remember to work quickly as you don’t want to overcook the meat or broccoli. If the mix looks a little dry add a spoon or two of marinade and a drop of water.
Serve immediately with steamed rice
SWEET CHERRY BREAD – CHERRY SCHIACCIATA
1 teaspoon dried yeast
1 Tablespoon sugar
3 ½ cups flour
1 teaspoon salt
1 cup warm water
2 Tablespoons olive oil
500g pitted cherries or grapes
2 Tablespoon sugar, for dusting
In a bowl combine the yeast, sugar, flour and salt.
Add the warm water and olive oil. If using an electric mixer use a dough hook and mix together and knead for 5 minutes or until the dough comes together and is smooth and elastic. If kneading by hand, try to knead for a good five minutes or until the dough looks smooth and elastic.
Place the dough in a lightly oiled bowl and leave to rise for 2 hours or until doubled in size.
Preheat the oven to 200C
Generously grease a baking tray or baking dish with olive oil. Tip the dough out and knead lightly, now press and stretch the dough out with your hands, so it roughly fits the tray.
Scatter cherries over the surface of the dough – leave to rise for a further 30 minutes.
Sprinkle with sugar and bake for 20 – 30 minutes until the dough is golden.
NB - variations for Xmas sprinkle a little icing sugar mixed with a generous pinch of cinnamon or nutmeg over the bread. Or over Xmas pies.
This dough would work well for breakfast, simply cover the dough with plastic wrap and refrigerate overnight. Take out in the morning and let come to room temperature.
I always like to have a jar or two of pickled cherries in my pantry. They go exceptionally well with left over Xmas meats, and pates.
850ml white-wine vinegar
24 black peppercorns
6 bay leaves
1 kg sweet or sour cherries, rinsed
Dissolve the sugar in the vinegar in a large saucepan. Add all the other ingredients except the cherries and simmer for 10 minutes. Allow syrup to cool completely. Check cherries and discard any that are bruised or split. Trim stalks to 1 cm and pack fruit into hot, sterilized preserving jars. Pour cold vinegar syrup over the fruit and seal. Leave for a few weeks before eating.
They will last up to 1 year – the cherries may wrinkle over time, but are still fine to eat!