posted this loads, but it is my favourite dish
Harrisa, apricot and lamb stew
Harrisa paste, one jar (found by the spices/herbs, Salisbury's deff sell it)
Lamb neck or beef braising steak.
1 bag of finely chopped dried apricots.
1 can chopped tomatoes
1 onion
1 pint beef or lamb stock
Cous Cous
1 Stock cubes
Salt
Pepper
Optional extra chilli.
Method:
1) dice the lamb into inch cubes, mix the entire jar of Harrisa paste and leave to marinade for at least 30mins. Over night if possible.
2) peel and dice the onion add to a frying pan and fry until translucent
3) add the lamb to the onions and fry for two mins.
4) Take the lamb and onion and place in and oven proof dish (which needs a lid or foil)
5) add the tomatoes, stock, apricots
6) place in an oven at 160, for at least 2 hours. Uncover for the last 30mins. (Longer the better - covered)
7) when you want to serve, boil some water in a kettle.
8) in a bowl add the cous cous and crumble in a stock cube.
9) pour over the water freshly boiled for the kettle, stir and cover, leave for 5mins. its one part cous cous to 2 parts water
10) serve
I also discovered this recently and is the only home made curry I have been truely happy with
Mutton Black Curry (ceylon)
1kilo Stewing mutton or lamb
Ghee for frying (very importaant you use ghee)
1 teaspoon ground cinnamon
1 tablespoon coriander seed
2 teaspoons cumin seeds
15 dried chillis
saffron
1/2 litre coconut milk
2 garlic clothes
1 large onion
1-2 lemons juiced
and some other easy ones I've posted before
Steak and pickled onion pie.
Serves 4
1 tbsp olive oil
4 rashers smoked streaky bacon
750g cubed casserole or braising steak
4 tbsp plain flour
75cl bottle red wine
1x 450g jar baby pickled onions drained and rinsed
2 fresh thyme sprigs
handful of baby button mushrooms
375g pack ready-rolled puff pastry
salt and freshly ground black pepper
1 Heat the oil in a large casserole pan cut the bacon into 1 cm wide strips, and add to the pan.
2 Season the flour with salt and pepper then toss the steak in the mixture. Shake off any excess flour then add to the pan and cook for 7-8 minutes, turning from time to time until nicely browned.
3 Add the wine, pickled onions, mushrooms and thyme. Bring to the boil, partially cover and simmer for at least 1 hour.
Ginger glazed belly pork with satay
Belly Pork 1-2 large/thick slice per person
Couple tablespoons honey
1" cube of fresh ginger (or lazy ginger)
3 tablespoons crunchy peanut butter
1.5 cups water (or water from the pork)
2-3" cube of creamed coconut
2 finely diced fresh chillis (or to taste, can also use lazy chilli)
1 tablespoon of lemon/lime juice (depends what hint of flavour you like)
1) in a roasting tray place the pork belly and cover with water and add a little salt. cover with foil to seal it and place in the oven at 160 for 3 hours (45minutes minimum)
2) remove the pork and trim of the excess fat and skin.
3) mix the honey and finely diced ginger together and marinade the pork Grill or roast the pork till caramelised and crunchy.
4) whilst the pork is grilling. In a saucepan or frying pan add the remaining ingredients. For a sauce consistency you need about 1/3rd cup of water (or the water use to braise the belly pork) to every tablespoon of peanut butter. Once it starts boiling it will thicken up. Add more water or peanut butter to required consistency.
5) serve with sticky rice.
4 Preheat the oven to 200c / gas 6. Open out the pastry and cut to about
2cm larger than the pan, rolling out slightly thinner if necessary. Place on top of the steak, tucking in the edges to enclose the filling. Brush with milk then bake for 20 minutes until golden and puffed.
1) grind spices
2) Fry spices in ghee until very dark coloured
3) add all ingredients into a saucepan an
This is pretty hot, if you want it slightly cooler, leave chillis whole and pick them out at the end.
Also it's worth searching for "cooking with" thats how most cooking threads are started, makes them easy to find.
http://forums.overclockers.co.uk/search.php?searchid=11739368
