Slow Roasted Lamb - Perfect for Feeding a Crowd-#BAD11

We had visitors from Hawkes Bay, for the weekend, Mary and Heinzie

They wanted to join in the Rugby World Cup festivities.
We did a trip down to the Waterfront. It is great down there.
We took the Bus, our new Bus service is fantastic...I have been on more Auckland Buses in the last month, than I have in the whole 34 years we have been living in Auckland

So buzzy. Unfortunately it wasn’t the best of weathers but we still managed to enjoy ourselves

To celebrate the Heinzies visit we had the family en masse over for dinner.
I had seen Theo Randall cook this Slow Cooked Lamb teamed with Polenta.
Theo insisted that you use real Polenta not the instant kind. By the time it is flavoured up I’m really not sure if a normal person could tell the difference. But I did it anyway…I always do what I am told

I decided to serve it with a lovely rich tomato sauce.
This recipe will feed 4-6 people. As there were 13 of us, I bought 2 lamb shoulders.
To make life easier I had the Butcher roll and tie it for me.
Perfect for a crowd
Also an excellent subject for Blog Action Day. Slow Cooked Food and Family...What could be better?

Plus I made a very decadent Chocolate Torte gleamed from my trusty Triple Tested Cookbook
I haven’t made this in years but it is beautiful.
I will post this separately.

So for the Main Event
First make the tomato sauce
Enough Olive oil cover bottom of pot
1 onion chopped
2 cans whole tomatoes
Plus 1 can water
8 Leaves basil
2 cloves Garlic peeled and chopped
1 heaped teaspoon brown sugar

Add all ingredients to the pot
Bring to boil and
Simmer for 45 minutes
Blend with hand blender

Test for salt and add if needed
Set aside

For the lamb
1 lamb shoulder, bone removed and excess fat
trimmed off
2 tbsp olive oil
1 glass Italian white wine
2-3 tbsp balsamic vinegar
2 bay leaves
4 cloves garlic, left whole

Mirepoix
1 onion finely chopped
1 carrot finely chopped
1 stick celery finely chopped
Sea salt and freshly ground black pepper
200 mls of hot water


Method
For the lamb: preheat the oven to 160C/fan
Lay the lamb on a chopping board, then roll it up and tie with
butcher’s string quite tightly.
Season the outside of the lamb
well with sea salt and freshly ground black pepper.
Heat a large heavy-based ovenproof saucepan, pour in the 2
tablespoons of olive oil and when it’s really hot, put the meat in
the pan and fry to seal it so its browned all over.
Remove the meat from the pan and pour off any excess fat.
Deglaze the pan with the white wine – stand well back in case it flames – and let
it bubble for a few seconds.
Stir in the balsamic, bay leaves and garlic.
3. Return the lamb to the pan and cover loosely with tin foil.
Bake in the oven for 1 hour, then lower the temperature to
140C/fan
Cover and seal well with foil to keep the
moisture in, then return to the oven for 2 more hours, basting
the meat occasionally during the cooking.
Remove meat, wrap in foil and set aside in a warm place
Add the Mirepoix to the drippings
Toss the vegetables in the drippings
Saute about 5 minutes and
Add the water
Season and simmer till tender
Add the tomato sauce and simmer for about 10 minutes

I have given the instructions for the real slow cooked Polenta but quite frankly
I would use the instant stuff. Your choice

For the Polenta
250g slow cook Polenta, not instant
75g butter
50g freshly grated Parmesan

For the Polenta:
About 40 minutes before the lamb is done,
make the Polenta according to the packet instructions, adding it
in a very fine stream to 1 litre salted, simmering water,
remembering to stir.
After 30-40 minutes of frequent stirring, the
Polenta should be like a thick, smooth porridge.
Season with salt and pepper, stir in the butter and Parmesan, taste and
adjust if needed

To serve
Carve the Lamb
Sit on top of the Polenta
And cover with Tomato Sauce

 Of course I cooked far too much Polenta.
The best thing to make with this are Polenta Chips
Just lay the cooked Polenta into a flat greased dish
Cover with plastic wrap
Into the fridge.
This will keep for up to 5-6 days
Remove from dish
Cut into strips
Flour, egg and breadcrumb them
Fry in vegetable oil
Serve with a nice Lemony Mayonnaise
Or as I did for the Grandkids
Ketchup

These are so delicious and moreish. Everyone loved them.
Perfect to serve with pre-dinner drinks

Pizza Blanco- Lunch for Two

Today I cooked lunch from the pantry and fridge.
Pizza, Yes I think so?
No canned tomatoes, but I did have sour cream
Pizza Blanco...

Some garlic, chili, mushrooms, spinach and cheese
Yum
First I made my pizza dough
A really simple recipe
1 cup flour
1 tsp table salt
1 pkt dry yeast
1 tsp sugar
1 tablespoon olive oil
100 mls hand hot water
A little extra water in case the dough is too dry

Dissolve the sugar in the water
Add oil and yeast
Stir and leave for the yeast to work
It will froth up
Takes about 5 minutes

Meanwhile put the flour and the salt in the food processor
Whiz to aerate
Add the yeast mixture
Whiz again
Watch the dough come into a ball and leave the sides of the bowl

You may need to add a little more water
Tablespoon at a time
Whiz for 1 minute
Let rest for 5 minutes
Onto the bench and knead using the stretch and roll method

Turn into a ball and leave to rise in an oiled bowl
Cover with a tea towel or some plastic wrap
When it has doubled in size

Turn onto floured bench
Knead again for a minute or two
Roll out into a small disc
Leave on the bench lightly covered for another 5 minutes, for it to relax
This makes it easier to roll out

Heat the oven to 220C
Line your lightly greased Pizza tin
Prepare your toppings

70 gms Sour cream
Pinch chili flakes
2 cloves garlic peeled and chopped
Sea salt and freshly ground black pepper
Mix together

About 10 mushrooms finely sliced
Big handful of spinach
50 gms grated cheddar cheese
A little grated Parmesan

Spread the dough with the sour cream mix

Pile spinach and mushrooms on top
Season with Salt and pepper

Cover with cheddar cheese and grate a little Parmesan on top

Drizzle with olive oil
It should take about 10 minutes to cook
Yum

Chocolate Torte-Divine Decadence

This Meringue, Mousse and Cream Delight is just fabulous.
Once again found it in my Trusty Triple Tested Cookbook.
It was a huge hit and I feel we will just have to make it again.
I doubled the quantities and it fed 13 people with some left over.
It is delightfully rich.

It consists of a meringue shell, covered with a layer of Chocolate, then a raspberry cream and topped off with mousse.
I changed the recipe a little.
I love raspberries, chocolate and cream, so I added raspberry puree to the cream layer.
A bonus, you use both the yolks and the whites of the eggs, no more sad little
containers lurking in the fridge.
Chill in the fridge for a few hours and Voila.


First the Base
2 egg whites
1/4 teaspoon salt
1/2 teaspoon white vinegar
1/2 cup sugar
1/4 teaspoon cinnamon

Fillings
1 cup semi sweet chocolate pieces
2 beaten egg yolks
1/4 cup water
1 cup cream
1/4 cup sugar


1/2 cup frozen raspberries
1 tablespoon sugar

For the Shell
Beat the egg whites, salt and vinegar until soft peaks form
Blend sugar and add gradually to egg whites beating till very stiff peaks form and the sugar has dissolved
Spread in an 20 cm circle on baking paper on a baking tray
Make the bottom 1 cm thick and make an edge about 3 cms high
Bake in a very slow oven 130C for 1 hour
Turn off heat and allow to dry in oven with the door closed for about 2 hours.
Peel of paper. Of course you can make this ahead and keep in an airtight container till you need it.

For the Fillings
Combine raspberries and sugar with a blender to make a puree
Set aside
Melt Chocolate over hot water
Cool slightly then spread 2 tablespoon of the chocolate over the cooled meringue shell

To the remaining chocolate, add egg yolks and water and blend
Chill until the mixture is thick
Combine cream and sugar and whip until stiff
To half of the cream add the Raspberry Puree and spread over the chocolate layer.

Fold the remainder of the cream into the chocolate mixture and spread on top
Chill for several hours
Slice and Drool.

Sicilian Fish Teamed with some 'Citrusy' Cous Cous - What a Lovely Birthday Lunch

We have been up to Omaha Beach for our Friend Sheryl's Birthday
Isn't this idyllic

Wasn't quite warm enough for swimming or actual sunbathing but just to be on the beach is enough.
Our menu was a beautiful Goats Cheese Tart supplied by Sheryl's friend Sue for the starter.

I made Sicilan Fish accompanied by a Moroccan  Cous Cous
Both of these dishes are great for a crowd, really simple to prepare and easy to expand.
The flavours worked really well together.
This Fish Dish is best with a meaty fish
The flavours are quite strong...e.g. Rosemary, capers, anchovies and lemon
Meanwhile the Cous Cous complements, with Orange, Currants and Pinenuts

For the Fish
200 gms white fish per person e.g. Hapuka, Swordfish
Several stalks rosemary
4 lemons thinly sliced
1 jar capers
8 tablespoons Olive oil
1 jar anchovies
Sea salt and freshly ground black pepper

Cut fish into chunks about 4 cms and place in a bowl
Put rosemary leaves capers and oil into a mortar
Scrunch up with the pestle and add to the fish
Massage fish well
You can do this in advance and keep in fridge till ready

Heat oven to 220C
Into your roasting pan lay out the fish
Season with S & P
Cover with lemons and anchovies
Pour over any remaining marinade
Cook for 20 minutes

On this occasion for added luxury I scattered some roasted prawns just before serving
Plus a little chopped parsley is nice

Got this idea for the Cous Cous from Mrs Ina Garten The Barefoot Contessa
I added Zest of an orange to marry with the marinade
And some rocket leaves for colour and bit extra bite
Also I made a dressing with the juice of the orange and some olive oil
This was so tasty.
And of course I made little cakes with the leftovers for lunch the next day.

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pine nuts, toasted
1/4 cup currants
Zest of 1 orange
2 handfuls rocket

Dressing
Juice of 1 orange  about 2 tablespoons 
4 tablespoons olive oil
Sea salt and freshly ground black pepper
Pinch sugar

Directions
Melt the butter in a large saute pan,
Add the shallots and cook for 3 minutes over medium heat.
Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil.
Off the heat and add the couscous.
Cover the pan and let it sit for 10 minutes.

Add the pine nuts, currants,orange zest and rocket to the couscous,

Toss with the dressing
Serve.

So the next day we had leftovers
I added a couple of eggs to the mixture
Rolled into balls and flattened to a patty
Roll in fresh bread crumbs

Place in fridge for about an hour to set
Fry in vegetable oil (I like Rice Bran)
Voila

These were delicious served with some meaty sausages and a Feijoa Chutney
Of course a birthday Cake was in order
This recipe also came from Ina Garten
Originally for cupcakes

It makes 30 cup cakes but I decided to turn half of the mixture into a 'Cake' Cake
You have to have a real cake for a birthday
Covered with Vanilla Lemon Frosting
Perfect.
It is a beautiful mix. Think it will always be my Birthday Cake from Now on
(Unless you want chocolate)
Our Grandson Joseph was in charge of lighting the candles

Preheat the oven to 170C Fan bake.
For the Cup Cakes
Prepare muffin tins, I used Paper linings
The quantities below are for the full Monty

I halved the mixture and made 2 batches
1 batch made 15 Cup Cakes
The other made the Cake


For the "Cake" Cake
I prepared a 20cm tin
Lined the bottom with baking paper and greased and floured the sides

Ingredients
18 tablespoons (290gms) unsalted butter, at room temperature

3 cups sugar

6 extra-large eggs, at room temperature

225 gms (about 1 cup) sour cream, at room temperature

1 1/2 teaspoons pure vanilla extract

1 lemon, zested 
3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

Now to make the cake,

Cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
(I used a hand beater, that is fine)
On medium speed, add the eggs, 2 at a time,
then the sour cream, vanilla, and lemon zest,
scraping down the bowl as needed. Mix well.
Sift together the flour, cornstarch, salt, and baking soda.
With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth.
Finish mixing by hand to be sure the batter is well mixed.

Fill tins to ¾ and bake in oven
Bake 18-20 minutes.

Test with a skewer until it comes out clean
You may find it needs extra time just keep an eye on them

With the Big Cake, I tested after 50 minutes
Could take up to an hour
Just test with the skewer
Cool to room Temperature.

Vanilla Lemon Frosting

250 grams cream cheese at room temperature
115 grams unsalted butter, room temperature
1 teaspoon pure vanilla extract
Juice of 1 lemon
350 grams icing sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, on low speed,
cream together the cream cheese, butter, and vanilla and lemon juice.
Add the icing sugar and mix until smooth.
Smother your cakes
For the festive look I sprinkled a few Silver Cashous over the top
Happy Birthday Sheryl

Fresh Sweet Scallops-Risotto-Starter and Main

Our beautiful sweet New Zealand Scallops are small and I don't think they take too kindly to high searing so I decided to roast them a la my prawn method.
So simple. You don't need quantities for this it's really up to you.
Pre heat the oven to 210C

Just toss the shellfish in some good olive oil. some crushed garlic, Zest of a lemon,
Sea salt and freshly ground black pepper.

Pop the scallops into the hot oven for 6 minutes
Into a bowl a little squeeze of fresh lemon juice.
Superb.

Beautiful so sweet and tender

My plan was to serve them with risotto.
Turns out, that would have got me a slapped wrist on Master Chef

The risotto was too strong for the flavour of the beautiful sweet scallops.
So we ate them separately and it was divine
With the change of plan.
You do need an accompaniment for these delicate little scallops
So I quickly whipped up an Avocado and Tomato Salad.
Once again just tossed with Olive oil, lemon juice, sea salt and freshly ground black pepper
Now that was a pairing.

So the Risotto became the main course
I used the Olivado Chili Oil which had a real kick
But you can just use your favourite olive oil


I removed the corals and turned them into stock for the risotto

Stock
Corals of scallop
3 cups of water
1 Shallot peeled and cut into chunks
Sea salt and freshly ground black pepper
a few sprigs of Parsley
Good squeeze of Lemon Juice
Bring to the boil and simmer for about 20 minutes
Strain and keep the stock gently simmering to make the risotto

For 2 people


1 cup of Arborio Rice
1 tablespoon Chili oil
1  Red onion peeled and finely chopped
100 mls White wine 
Sea salt and freshly black pepper
Approx 3 cups of the prepared stock

To finish off
Unsalted Butter 25g
2 tablespoons chopped parsley

Gently heat the oil in a pan
Add the onions and sweat them off
Add a little sea salt
When they soft
Add the rice
Turn up the heat a bit so that the rice will toast
Toss around for about 5-8 minutes
Add freshly ground black pepper
Add white wine
It will bubble up
Stir till the wine is absorbed

Now start adding the hot stock, ladle by ladle
After each addition of the hot stock
Just keep stirring
We want the rice to be tender ,with just a little bite to it
This will take about 15 minutes

Eventually you will have a nice creamy rice dish
Taste and season if necessary

Finish off with some lovely unsalted butter
and the chopped parsley
Scallops on the side.

Sorry about the  presentation but take my word for it.
Delicious

Raisin Bread - Better than a Bought One

I have been making some really good bread, with my basic white dough.
Great pizza, lovely bread for sandwiches
A good all round dough.
A friend of mine asked if I had a recipe for raisin bread.
So I thought about it and came up with this recipe.
It might seem a little finicky but seriously worth it.

A few hints for good bread
Always make sure your dough is moist, rather than dry
Don’t add too much extra flour
Even though it seems to be too wet, when you add the fruit.
It will knead out
And only takes 5 minutes or so.

Total time around 3 hours from flour to bread.
BUT most of this time is proving and cooking time
Actual work
About 20 minutes max

So for 1 loaf
2 cups flour
1 tsp salt
2 tablespoons sugar
1 1/2 mixed spice


1 tsp sugar
1tbs olive oil
200 mls hand hot water
Keep about 50 mls extra aside in case you need it
1 pkt dry yeast


40 g currants
90g sultanas
100 mls boiling water

Dissolve sugar in 200 mls of hand hot water
Add oil and yeast
Stir and leave to froth up about 5 minutes

Meanwhile put flour, salt, sugar, mixed spice into food processor
Whiz a couple of seconds
Add yeast mixture
Whiz again, it should form a ball almost straight away
And come away from the sides
If not add a little more water a tablespoon at a time

Then, let the machine knead it for about a minute
Leave it to sit and relax about 5 minutes

Tip out onto bench and stretch it out
It should be really soft not too dry

Turn into a ball and place in an oiled bowl
Slash a cross on the top with a sharp knife
Cover with a tea towel or plastic wrap
Leave to rise

Add boiling water to dried fruit
to plump them up

When the dough has doubled in size, about 1 hour
Tip onto bench again
Stretch out again

Strain fruit and put in middle of dough.
Fold edges over and let sit for another 30 minutes

Back onto lightly floured bench... keep some extra flour on the bench
You will need this flour, the mixture will be quite wet
Knead.
Don’t worry about the fruit going all over the bench
Just keep folding it over, bringing the errant fruit in, till it is blended
adding a little more flour, as you need it

Back into bowl for another 45 minutes

Onto lightly floured bench again
Last time, I promise!
Pat out to a square
Bring the sides into the middle
Just like a little parcel
Put the little parcel into a greased and floured loaf tin
Seam side down
Push the edges down, to get a rounded shape

Cover again and leave for another 45 minutes approx
It will double in size again
While this is happening
Pre-heat the oven to 210C
Slash a pattern across the top
Gives a nice appearance
Sprinkle with flour

Put bread into oven
Check after 20 minutes
It will probably need another 5-10 minutes
Just use your eyes and nose
It should be golden brown and smell delicious

Let cool in tin for a few minutes, then leave to cool on a wire rack

Fresh…Just smother with a bit of lovely butter

Next morning Toast
Yum

Healthy Fish and Chips - Another Take on a Favourite Meal

Hash Browns and Pan Fried Fresh Fish
just a simple, quick, reasonably Lo-Cal option.
So to start at the beginning...through the Cook Eat Share Website, one of the contributors, John Spottiswood put up a recipe for Potato Pancakes.
Click here to read the original.
He made mashed potatoes, turned them into patties and made a sandwich of them with Mushrooms

I thought they sounded delicious and made them for dinner to have with some filet steak
Steak Mushrooms and Potatoes...what could be better
Very simple and very healthy

For 2 people
2 large potatoes
1 tablespoon vegetable oil (I like Rice Bran)
4 large mushrooms sliced
2 cloves garlic finely chopped
1 tbs dried Oregano
Sea salt and pepper
50 mls white wine
Dash of cream if you have it for that extra flavour

Peel and cut potatoes into chunks
Bring to the boil in salted water and simmer till fork tender
Drain well, in fact I put them back into the pan with the heat on for a minute,
The place a tea towel on top and let the steam out
They will be fluffy and dry
Season with sea salt and freshly ground black pepper
I then put them through a ricer but you can just mash them well
Lay out on a parchement lined tray and leave to get cold
Best leave them for about a couple of hours in the fridge

Meanwhile
In a hot pan
Add the oil
Saute the Mushrooms
to get a good colour and aroma
Season with sea salt and pepper and oregano
Add garlic
Add wine and reduce
When the wine has been absorbed
Add the cream if you want that option
Set aside to cool
On this occasion I made balls out of the mashed potato
Squashed them into a patty shape
Topped half of them with the mushroom mixture

Put another patty on top
Push the edges down to seal

Fry in some vegetable oil till golden

With a quick frilled piece of eye filet.
A salad on the side
Perfect

So, time to branch out a little.
Our granddaughter Mia likes Hash browns for breakfast and her Mother is not keen on her eating the bought ones everyday.
SO... I have turned this Mashed Potato idea into Homemade Hash Browns.
After they cooled in the fridge
I just cut them into squares
Cooked them in oil till golden brown
Froze them and
Voila

Just heat them in a little oil
Breakfast for a hungry girl
Add some eggs, baked beans and or bacon.
Yumo.

Want An Original Gift for Your Baby - Try SweetP Name Frames

When a new Baby is Born and you want to acknowledge its birth... instead of the usual Booties, Babygro, Books etc...how about  you buy them this Special Gift.
Something designed, just for that little Angel.
Try A Sweet P Name Frame.
All available online.
 

Visit their Website at http://www.sweetpgifts.com

All you have to do is go to the Website.
Pick out the letters for your little Darlings Name...
They are Gender friendly...you will receive a banner just like the one above.
This is not huge by the way.
About  30 cm (1 foot) wide by 15cms (6 inches) deep.
They will mail it to you, or direct to the lucky family.
This is the Name Frame that I bought for little Oscar, who is living in Singapore with his parents.
It came in an easy-mail cardboard tube.
They loved it.

Lovely little rhymes;
C is for Cycle
this is a steep trail
I can fly down the hill
but climb up like a snail

A is for Arrow
Flying straight but not true
so there's none in the red
and only one in the blue
There is also Alphabet Posters available

This is on my Grand Daughters wall, so not such a great photo but you will get the idea.
Go Sweet P