Last Weeks Recipe : Moroccan Lamb

This recipe will get me up to date with all the recipes I have tried. Well, until tomorrow at least, but I swear next time I'm not going to do a mass update on my recipes, itll be once a week, I swear I don’t know where the time goes, it’ll be the weekend again before you know it! Anyway, last week I made Moroccan Lamb.

Serves 4 – ready in 45 minutes, including prep

Ingredients:

·         500g lamb neck fillets, cut into bite sized pieces

·         2 tsp paprika

·         3 tsp ground cinnamon

·         2 x 400g cans of chopped tomato with olive oil and garlic

·         1 tbsp finely chopped parsley, plus extra to serve.

·         Chilli Flakes

Now for the How To:

·         Heat a large, non-stick frying pan, without adding any extra oil, cook the lamb well on all sides.

·         Tip in the spices and fry for a minute until aromatic

·         Pour in the chopped tomatoes, chilli flakes and parsley, bring to the boil and then summer gentle with a lid on for 30 minutes or until the lamb is tender.

·         Served sprinkled with parsley

It is a very easy and simple recipe. I don’t think traditionally chilli flakes are supposed to be added to the recipe, but I added them and it lifted the dish nicely, I think without them it would be a bit too much tomato. But it was very tasty, you could make out the paprika and the flavour of the ground cinnamon, and its worth a try, I served it with rice just to add some substance to the dish, but you could serve it with cous cous, or even mash potato if you wanted to, it was quick and easy, and tasted brilliant the next day.

Tomorrow I am making Paella, I have never tried it before let alone made it so fingers crossed it goes well, it’s mixed sea food, so I will be using squid, prawns and muscles! Interesting times ahead

Out of the recipes I have attempted so far, which is your favourite?

Bye for Now!x

Sicillian Style Fish Stew

Last week I made Sicilian Style Fish Stew, it didn’t quite turn out how I expected, but I will come to that later

Serves 2 – ready in 30 minutes (including prep)

Ingredients:

·         Olive oil

·         1 onion, halved and finely sliced

·         2 celery stalks, sliced

·         3 garlic cloves, sliced

·         1 anchovy, rinsed (this is an optional extra)

·         Pinch of chilli flakes

·         2 plum tomatoes, diced

·         125 ml white wine (another optional extra, if not using white add 125ml more of stock)

·         400 ml vegetable stock (a cube is fine it’s what I used)

·         50g cous cous

·         250g white fish fillet, from a sustainable source (I used coley, it was very tasty)

·         ½ lemon, zested

·         A handful of chopped parsley

Now for the How To:

·         Heat 1 tbsp of olive oil in a wide, shallow pan. Add the onion, celery, garlic, the anchovy (if you are using it) and the chilli flakes. Season and cook for 10 minutes

·         Add the tomatoes and cook for another couple of minutes.

·         Pour in the white wine (if using) and stock and bring to a boil, cook for two minutes.

·         Add the cous cous and turn down to a simmer and add the fish.

·         Cover with a lid and cook until the fish is done, about 5 – 7 minutes.

·         Divide between 2 dishes, breaking the fish into large pieces (or you can leave them as the fillets its personal choice) sprinkle over the lemon zest and parsley to finish. 

As I said at the start of the post, it wasn’t really what I expected, I thought it would be thick and with a lot of juice and more stew like, but I think I added too much of the cous cous and not enough of the stock, so instead of having a sauce with it, the cous cous absorbed all of the liquid leaving it with more just cous cous and fish, this being said it was still very tasty, the fish was very tender, and the cous cous which is normally really bland was full of flavour from the chilli, garlic and seasoning, it is worth trying the recipe but try not to make the same mistake I did so you have it more stew like.

What is your favourite recipe? Or what is your signature dish? Any suggestions what I should cook over the next few weeks?

Bye for Now! X