Braised Veal Shanks

November 14, 2012 by Leave a Comment

4 veal shanks, trimmed of fat
30 grams plain seasoned flour
1 tbsp olive oil
1 large red onion, peeled and roughly chopped
2 banana shallots, peeled and roughly chopped
3 garlic cloves, finely grated
2 tsp each freshly chopped herbs – rosemary, thyme
80 ml good quality red wine
480 ml chicken stock
2 rounded tbsp freshly chopped flat leaf parsley leaves
1 tsp finely grated lemon zest
Serve with olive oil or garlic and parsley mashed potatoes (recipes below)  and seasonal vegetables

  1. Preheat oven to 180ºC, 355ºF, gas mark 4..
  2. Put the seasoned flour a large bag, add one lamb shank, shake to coat in the mixture, repeat with remainder. Retain the flour mixture.
  3. Place the oil into a large saucepan, add the veal shanks – one at a time – and brown all over, put to one side.
  4. Add the onion and shallots to the saucepan, gently fry until tender, adding the garlic and herbs for the last 30 seconds.
  5. Sprinkle in the reserved seasoned flour, while stirring constantly, cook for two minutes to cook out the flour flavour.
  6. Slowly add the wine while stirring then bring to the boil.
  7. Pour in the stock, return the shanks to the saucepan, stir and return to the boil.
  8. Cover and place in the centre of a preheated oven for approx. 75 minutes or until tender.
  9. Remove from the oven and allow to stand for 10 minutes.
  10. Remove the shanks and put into a roasting tin, cover with foil and lace into a low oven to keep warm.
  11. Remove fat from the sauce then pass the sauce through a sieve, place casserole onto the hob over a gentle heat, warm through then stir in the chopped parsley and lemon zest, transfer to a gravy boat.
  12. Serve the veal shanks on a bed of olive oil mash and seasonal vegetables.

Olive Oil Mashed Potatoes

900 grams Maris Piper or other floury potatoes, peeled and cut into chunks
100 ml extra virgin olive oil
Sea salt and white pepper

  1. Place the potatoes into a large saucepan, cover with cold water, bring up to the boil, add the salt and simmer for 15 minutes or until tender.
  2. Drain well and return to the saucepan set over a low heat for a few seconds only to remove any excess moisture
  3. Mash well using a ricer or potato masher, add the olive oil and whisk, season to taste

Garlic and Parsley Mashed Potatoes 

1 kg prepared potatoes – peeled, cubed

1 whole garlic bulb
120 ml hot chicken stock
4 tbsp finely chopped fresh parsley
Pinch each sea salt and freshly ground white pepper
60 grams unsalted butter

  1. Wrap the garlic bulb in foil, roast for about one hour in an oven set to 180ºC (355ºF, gas mark 4), allow to cool then slice around the equator and squeeze out the pulp; transfer to a mortar and pound to a purée, use as much of the garlic as you want in the potatoes.
  2. Prepare the potatoes, rinse under cold running water, tip into a large saucepan.
  3. Add sufficient cold water to come 2.5 cm above the potatoes.
  4. Bring to the boil, add the salt and cook until fork tender; drain through a colander.
  5. Put the colander on top of the saucepan, cover with a clean kitchen towel and leave to dry off before mashing.
  6. Put the potatoes through a ricer, add the garlic purée, season lightly, gradually add the stock, while whisking, until fluffy.
  7. Lastly stir in the parsley, dot with unsalted butter or drizzle with olive oil and serve while hot.
Filed Under: Main crop, Veal Tagged With: , , , ,

Navarin of Lamb

October 8, 2012 by Leave a Comment

This recipe is a simpler version of the traditional recipe which is usually made over a period of two days with the casserole resting in the fridge overnight to allow the flavours to develop. This recipe is not traditional.

2 tbsp olive oil
2 kg boned rolled lamb shoulder – trimmed of fat, cut into 3 cm pieces
2 banana shallots – peeled and finely sliced
3 garlic cloves – crushed
2 tbsp plain flour
2 tbsp tomato purée
800 ml chicken stock
300 ml good quality dry white wine
6 fresh thyme sprigs and 2 bay leaves – tie with fine string into a muslin bag
950 grams chats (baby coliban) potatoes – washed, left unskinned*
2 bunches Parmex mini carrots – washed and trimmed**
8 spring onions – rinsed, trimmed, left whole
300 grams French green beans – topped and tailed, left whole
230 grams frozen peas
To serve – Crusty French bread

  1.  Put the oil into a large deep saucepan set over a medium heat; when hot brown the lamb in batches, depending on the size of the saucepan, one quarter to one third at a time; transfer each batch to a bowl when browned, put to one side; add the shallots and garlic to the pan, cook for two minutes while stirring.
  2. Stir in the flour, cook for another two minutes then stir in the and tomato purée until well blended, remove from the heat.
  3. Slowly add the wine followed by the stock, while whisking.
  4. Add the muslin bag containing the herbs, bring to the boil; return the lamb to the saucepan, reduce heat to its lowest setting and simmer, covered, for 1 hour 30 minutes, while stirring occasionally.
  5. Add the potatoes, return the lid, cook for 30 minutes.
  6. Uncover, cook for 10 minutes (stirring often) to thicken the sauce, if required.
  7. Cook the carrots, spring onions and French beans until tender.
  8. Add them to the casserole along with the peas, stir to combine, cook until warmed through, season to taste.
  9. Transfer to a serving dish; serve with fresh crusty French bread and a glass of red wine.

*Chats are lovely in this casserole, when I was young we washed the chats, then fried them in bacon fat and ate them as is – if you want to know more http://www.taste.com.au/how+to/articles/2972/baby+coliban+potatoes

**Parmex carrots are a wonderful orange colour with silky smooth skin, hence leaving unpeeled in this recipe. They are crunchy and sweet.

Filed Under: Chats, France, Lamb, mutton, hogget Tagged With: , , ,

Lentil and Vegetable Cottage Pie

May 21, 2012 by Leave a Comment

This recipe is not just for vegetarians, but for families who sometimes like a cottage style pie without the meat. This is a tasty and easy recipe, satisfying when you want comfort food.

Topping
2 large baking potatoes – peeled and cut into 2.5 cm pieces
2 large sweet potatoes – peeled and cut into 2.5 cm pieces
Milk and butter or cream
Sea salt and white pepper
Optional – pinch freshly grated nutmeg
Filling
2 whole unpeeled garlic cloves – cooked in boiling water until soft, when cool squeeze out pulp
100 grams puy lentils
Olive oil
1 red onion – peeled and chopped
2 banana shallots – peeled and finely sliced
2 medium sized carrots – peeled and finely chopped
1 celery heart – rinsed, finely diced (if leaves are fresh, chop finely and include these)
6 Morel mushrooms – cleaned, trimmed and sliced
1 sweet Spanish long red pepper – trimmed, seeds removed, cut into matchsticks
1 sweet Spanish long yellow pepper – trimmed, seeds removed, cut into matchsticks
1/2 to 1 tsp paprika
4 ripe Italian plum tomatoes – peeled, seeded and finely chopped or sieved
100 ml dry white wine
100 ml vegetable or chicken stock
100 grams Asiago d’allevo cheese or Parmigiano Reggiano, finely and freshly grated
Sea salt and freshly ground black pepper, amount to taste

  1. Preheat oven to 180ºC; 160ºC fan; 355ºF, gas mark 4.
  2. Cook the garlic cloves in boiling water until soft, when cool squeeze out pulp and mash, put to one side.
  3. Cook both types of potatoes in boiling salted water until tender – drain, put through a ricer or mash. Add butter and milk or cream, warmed until the butter has melted, and seasoning to taste (including a pinch of nutmeg – optional), whisk until combined.
  4. Meanwhile – check the lentils, remove any foreign objects, rinse under cold running water and cook according to packet instructions.
  5. Fry the onion and shallots in olive oil until translucent, not browned, add the garlic pulp and stir until combined.
  6. Add the carrots, celery, mushrooms and peppers, cook for 3 minutes.
  7. Add the paprika, cook for 2 minutes then stir in the tomatoes.
  8. When the lentils are ready, drain, add to the vegetable mixture along with the wine and stock, stir then season to taste.
  9. Transfer to the prepared ovenproof dish, add the topping, dot with butter and bake for 20 minutes, remove from the oven, scatter over the grated cheese, return to the oven for 10 minutes, or until the cheese has melted and is lightly browned.
  10. Serve with fresh seasonal vegetables.

Alternate toppings

  1. mixed root vegetable mash – celeriac, celery, potatoes, sweet potatoes, carrots, parsnips./li>
  2. potatoes or sweet potatoes – cooked while in boiling salted water until not quite ready, allow to cool then slice using a mandolin (or very sharp knife – thinly), arrange over the fillings, overlapping the slices a little, drizzle with melted butter and cook as above.
  3. cauliflower mash or cauliflower and celeriac mash.
Filed Under: Bonfire Night, Lentils, Main crop, Meat Free, Traditional Tagged With: , , , , ,

Kid in Garlic Sauce

May 17, 2012 by Leave a Comment

Prior to moving out to Spain, I would not have considered eating Kid, now its just another type of meat, fabulous in its own way. Usually I only eat this when dining out, but a Spanish friend felt we should try cooking it in the home, so far it remains “untried” at least by myself, but I have tasted the finished product when cooked by others, it is fabulous. Many Brits in Spain state they will not eat Goat of Kid, they are so pretty. Just one comment – if you have spent time on holiday in Spain or Greece and your knowledge of the language is not good, you cannot be certain that the lovely dish flavoured with garlic was not Kid! I overheard one lady say that the Lamb she was eating was divine, she had not thought of cooking it in garlic sauce – wasn´t lamb folks, it was Kid. I chuckled when she offered a taste to her family, as you do with a something new.

Olive oil
1 slice stale bread, remove crust and chop the remainder
1 bulb garlic, peeled and sliced
900 grams kid, diced
Pinch of sweet smoked paprika
½ tsp fresh marjoram leaves, finely chopped
1 tbsp Spanish sherry vinegar
Sea salt and freshly ground black pepper
1 bay leaf
380 ml dry white wine

  1. Preheat oven to 180ºC
  2. Put the oil into a saucepan over a medium heat, when hot add the bread and garlic cloves, fry until very lightly browned, transfer to the casserole.
  3. Brown the kid, in batches, add to the casserole.
  4. Mix the paprika, marjoram, vinegar and seasoning together, pour over the meat, add the bay leaf and stir in the wine.
  5. Place into the preheated oven and cook for 1 hour and 30 minutes, or until the meat is tender.
  6. Remove the bay leaf, serve with Spanish style puréed potatoes or Spanish fried potatoes and salad.
Filed Under: Kid, Spain, Traditional Tagged With: , , , ,

Veal and Pork Meatballs with Vanilla Vegetable Sauce

March 26, 2012 by Leave a Comment

Something a little bit different with the addition of vanilla to the sauce and veal in the meatballs along with two pork cuts.

200 grams veal
100 grams EACH lean pork and belly pork
2 banana shallots – peeled and very finely chopped
2 slices wholegrain bread – breadcrumbs
3 unpeeled garlic cloves
1 small fresh egg
1/2 tsp dark soy sauce
1/2 tsp Worcestershire sauce
Freshly ground white pepper
1 tbsp tomato purée
1/4 cup finely chopped basil
1/2 level tsp fresh rosemary
1/4 level tsp fresh thyme
Olive oil
Spelt wholegrain or white flour

Yield – about 24 meatballs

Cook the garlic cloves in boiling water until soft, allow to cool until safe to handle, squeeze out the pulp.
Using a pestle and mortar, pound the fresh rosemary and thyme with a little olive oil to a smooth paste.
Mince the veal, pork and belly pork, add the shallots, breadcrumbs, garlic purée and mix together using a fork.
Add the egg, soy sauce, Worcestershire sauce, white pepper, tomato purée, basil, rosemary and thyme paste.
Mix until well combined – preferably using your hands.
Using the palms of your hands, divide the mixture into about 24 portions, shape into balls.
Roll in the Spelt flour, place onto a tray – leaving a small space in between each meatball.
Put the oil into a large frying pan, when hot, brown the meatballs in batches, toss occasionally to turn ensuring they are evenly browned all over.

Sauce
Olive oil
1 large Spanish onion – peeled and finely chopped
2 carrots – peeled and finely chopped
2 banana shallots – peeled and finely chopped
1 sweet Spanish red pepper – peeled, seeds removed, finely chopped
1 leek
2 garlic cloves – peeled and finely chopped
250 ml dry white wine
500 ml chicken stock
1 vanilla bean – split lengthways, seeds scraped out
1 tsp finely chopped mixed herbs

Leeks – trim, quarter, finely sliced – dunk in a large bowl of cold water, remove leeks (any sand in the leeks should have sunk to the bottom of the bowl). Place into a colander to drain.
Put the oil into a saucepan, when hot add the onion, carrots and shallots.
Gently fry over a low heat for 5 minutes, add the pepper, leek and garlic.
Cook until tender, covered.
Pour in the wine, bring to the boil, reduce by half.
Add the stock and vanilla pod plus seeds, stir.
Bring to the boil, add the herbs and simmer gently, covered, for 5 minutes.
Remove the vanilla pod.
Allow to cool until safe enough to liquidise – process until smooth, put through a sieve into a clean saucepan using a small ladle.
Add the meatballs in a single layer, cover and simmer gently for about 15 minutes, or until the meatballs are cooked through.
Serving suggestions

  • boiled new potatoes tossed in butter
  • wholegrain or vegetable spaghetti.
  • fried potatoes, Spanish style
Filed Under: New season, Pork, Veal Tagged With: , , , , , ,

Bacon, Cheese and Potato Bake

March 9, 2012 by Leave a Comment

1 kg floury potatoes – King Edward, Maris Piper or Desiree
1 tbsp each – olive oil and unsalted butter
1/2 sweet white onion, peeled and finely diced
2 banana shallots, peeled and finely diced
1 fat garlic clove – peeled and finely chopped
225 grams Ayrshire bacon (or other lean back bacon)
100 ml whipping cream
40 ml crème fraîche
115 ml dry white wine
340 grams good melting cheese (see note at the end of post) – divided, 260 grams; 80 grams
3/4 tsp sweet Spanish paprika

  1. Generously butter an ovenproof dish
  2. Preheat oven to 200°C; 180ºC fan; 400°F; Gas Mark 6
  3. Potatoes – peel, cut into 1.25 cm dice – cook in boiling salted water or stock for 5 minutes, drain and cover and leave for 5 minutes then return to the saucepan, either put through a ricer or mash until smooth; cover and put to one side.
  4. Peel and finely chop the onion and shallot, fry for 5 minutes – in the olive oil and butter – until soft, without browning – adding the garlic one minute before the end of cooking, put to one side.
  5. If using Ayrshire bacon, dry fry or grill until lightly browned and crisp, drain on kitchen paper towel then crumble; add to the mashed potatoes with the onion mixture.
  6. Stir in the cream, crème fraîche, white wine, 260 grams of cheese and a pinch of paprika until incorporated.
  7. Transfer to the prepared dish, spreading the mixture out evenly.
  8. Cover the bowl with foil, bake for 35 minutes.
  9. Remove the foil, scatter remaining 80 grams of cheese over the top and lightly dust with remaining paprika, return to the oven for 10 to 15 minutes – or until the cheese melts and is tinged with gold.
  10. Serve with fresh crusty bread and sausages.

Types of cheese

  1. Gruyère is excellent Swiss cheese; good for baking with a distinctive but not overpowering taste; good melting cheese
  2. Raclette cheese – Swiss semi-firm, cow’s milk cheese commonly used for melting
  3. Reblochon is a French soft cheese traditionally made from raw cow’s milk
  4. Lancashire is an English cow´s milk cheese; Creamy and tasty Lancashire cheeses are made by the traditional method – creamy does not become stringy when melted; tasty is matured for longer with a mature nutty taste
Filed Under: Bacon, Bonfire Night, Main crop Tagged With: , , , , , ,

Venison Patties with Thyme Mashed Potatoes and Gravy

November 5, 2011 by Leave a Comment

1.25 kg venison, diced
115 grams belly pork, finely chopped
140 grams dried breadcrumbs – I use Panko
60 ml dry white wine
1/4 tsp each – cayenne pepper and sweet paprika
1 tbsp finely chopped sage leaves
1/2 tsp each – sea salt and freshly ground white pepper
1 tsp garlic purée
Gravy
1 small red onion, peeled and quartered
4 banana shallots, peeled and quartered
1 tbsp olive oil
1 clove garlic, peeled and chopped
140 ml each – red wine and chicken stock
1 tbsp Demerara sugar
55 ml balsamic vinegar
1 tsp plain flour mixed with 1 tbsp cold water
Sea salt and freshly ground black pepper
55 ml double cream or crème fraîche
Mashed Potatoes with Thyme
455 grams Maris Piper potatoes, peeled, quartered (or other floury potato)
55 grams unsalted butter
55 ml double cream or crème fraîche
1 tbsp finely freshly chopped thyme leaves

Freeze the venison and belly pork for about 30 minutes, mince in a food processor or mincer, add the breadcrumbs, wine, cayenne, paprika, sage, salt, white pepper and garlic purée, mix thoroughly – preferable using your hands. Form a small piece into a pattie and fry in oil, taste, adjust seasoning if necessary. Form into patties (size to taste), refrigerate overnight so the spices can marinate with the meat.

Preheat the oven to 200ºC, 390ºF, gas mark 6.

Gravy – put the onion and shallots into a roasting pan with the olive oil, season with pepper then cover with foil and roast for 25 minutes, add the garlic and return to the oven for 10 minutes more. Pour the wine and stock into a saucepan and simmer until the liquid has reduced by half, this should take between ten to fifteen minutes.

Place the patties into a roasting tin and cook for approx. 20 minutes, depending on size

Remove the gravy vegetables from the oven, take off the foil and sprinkle with brown sugar, return to the oven for 15 minutes. Add the balsamic vinegar to the reduced liquids, whisk in the flour and water mixture then simmer for 4 minutes, season to taste. Remove from the heat, stir in the crème fraîche or cream and transfer to a gravy boat.

While cooking the patties and making the gravy, cook the potatoes.

Put the prepared potatoes into a pan of cold water, bring up to the boil, add one teaspoonful of salt and cook for about 15 to 20 minutes or until tender, drain and return to the pan then mash until smooth, (alternately put through a ricer). Put the butter and cream into a saucepan, warm over a low heat until the butter melts, add to the mash and whisk until smooth and creamy. Taste, adjust seasoning and add the herbs, whisk until totally combined.

Filed Under: Main crop, Pork, Traditional, Venison Tagged With: , , , ,

Roast Vegetables and Potatoes

November 5, 2011 by 2 Comments

350 grams small carrots
350 grams small parsnips
200 grams small potatoes – wash under cold running water
200 grams sweet potatoes – peeled, washed, cut into similar size to new potatoes
1/2 squash – peel, remove seeds, cut into pieces of a similar size to the new potatoes
8 French shallots – peeled
1 small head of celery – trimmed, separated, peeled and cut into 7.5 cm pieces*
45 ml dry white wine
45 ml olive oil or melted butter
2 sprigs each – fresh rosemary and thyme
Seasoning – sea salt flakes and freshly ground black pepper
*if the leaves are available, chop finely and add with the herbs

  1. Preheat oven to 200ºC, 392ºF or gas mark 6.
  2. Place a piece of foil, a little over twice the size of the roasting tin, fold in half, brush with melted butter or oil, place into the roasting tin.
  3. Put the prepared vegetables into a bowl and season lightly, add the celery leaves, herbs, wine and oil or melted butter – toss to coat then tip into the prepared tin and even out the vegetables and potatoes.
  4. Carefully fold the other half of the foil over the top, sealing the edges by folding them over a couple of times, press to seal ensuring the foil stands proud of the vegetables.
  5. Cook in the upper half of the preheated oven for approx. 45 minutes.
  6. When ready, very carefully unwrap the foil, remove the herbs and transfer the vegetables to a warmed serve dish.
Filed Under: Christmas, Fingerling, Salad, Yukon Gold Tagged With: , , , , , , , ,

Patatas Rebozadas

July 3, 2011 by Leave a Comment

This recipe is not traditional; it is my own version having looked at – and tried – many different recipes which did not impress me at all, nothing like the versions we enjoy here in Spain! This recipe is the nearest I have been able to make to my favourite recipe served in the local bar.

800 grams prepared potatoes
Plain white flour
1 large egg, lightly beaten
1 large onion, peel and sliced
2 fat cloves garlic – peeled and very thinly sliced
Olive oil
Sauce
240 ml Spanish dry white wine
1 litre chicken or vegetable stock
1 bay leaf
1 sprig flat leaf parsley
Sea salt and freshly ground pepper
Garnish
1 tbsp freshly chopped flat leaf parsley – leaves only

  1. Wash the potatoes, cut into 1.5 cm thick slices, put to one side.
  2. Put the olive oil and whole garlic cloves into a large deep frying pan, place over a medium heat – allow the garlic to cook for a couple of minutes without browning, remove the garlic and put to one side for use later.
  3. Coat the potato slices in flour then egg, gently fry – in batches as they should be in a single layer – until the egg coating is a golden colour. At this point the potatoes will not be cooked and should still be quite hard.
  4. Remove from the pan, place onto a tray lined with kitchen paper towel to remove excess fat. Put to one side. When all the potatoes are browned, transfer them to a saucepan – arrange in layers with the onion. Season very lightly between each layer of onions and potatoes.
  5. Pour the wine into a saucepan, bring to the boil and reduce by half, put the garlic into a mortar, pound until smooth then add to a saucepan along with the stock, bay leaf and parsley, return to the boil then reduce the heat and allow to simmer for 5 minutes.
  6. Remove from heat, strain to remove the bay leaf and sprig of parsley. Slowly pour over the potatoes – adding just enough to cover. If there is insufficient, add more boiling stock or water to reach the level required.
  7. Partially cover and simmer over a gentle heat for approximately 30 minutes, or until the potatoes are tender.
  8. Serve immediately garnished with flat leaf parsley, finely chopped.
Filed Under: Main crop, Spain Tagged With: , , , , ,

Salmon and Vegetable Pockets

June 2, 2011 by Leave a Comment

This is a really simple recipe that is quick and easy to prepare, either serve as a starter – on Christmas day for instance – or as a main course. Could try adding a little chopped dill or tarragon rather than olives if you do not fancy salmon with olives.

Before you prepare the salmon, if you are having crushed new season potatoes or simple boiled small waxy potatoes to accompany, put these on to cook, when tender, add butter and toss until melted. If needed, keep warm until the salmon is ready to serve.

2 fresh Scottish salmon steaks – 150 grams each
4 banana shallots – thinly sliced and rings separated
8 runner beans – trim, cut half, thinly slice each piece lengthways
6 cherry tomatoes – halved
6 green or black olives – finely chopped
2 tbsp dry white wine
2 tbsp olive oil or melted butter
Sea salt and freshly ground pepper
2 pieces of fresh dill weed – garnish

  1. Pour half an inch of olive oil into a small frying pan, when hot add one piece of dill weed, turn over when crispy, leave a few seconds only then remove and put onto a plate lined with kitchen paper towel to remove excess oil, repeat with second piece.
  2. Cut out two pieces of foil – double the length of the baking tray to be used, fold in half, put onto the tray and open out.
  3. Place half of the ingredients into each pocket – in the following order:-
    1. shallot rings
    2. runner beans
    3. tomatoes
    4. olives, scatter over the top
  4. Place a salmon fillet on each, drizzle with olive oil or melted butter and white wine, season lightly, seal the pockets.
  5. Bake for approx. 10 to 12 minutes, or until cooked to your liking.
  6. Serve with the salmon on top of the vegetables, potatoes – garnish each piece of salmon with the crispy dill weed.
Filed Under: Christmas, New season, Salmon, Valentine´s Day Tagged With: , , , ,
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