Red Wine Lamb

With the weather thinking about turning colder and Sundays filled with sporting fixtures, I dig out my slow cooker and our meals turn into casseroles, stews and slowly tenderised meats.

This is a very rich melt in the mouth alternative to the Roast which essentially uses the same ingredients but in a slightly different way.

Ingredients 
Lamb Steaks 
Onion
Garlic
Rosemary
Anchovies
Redcurrent jelly (or cranberry jelly)
Red Wine - bottle 
Flour for thickening 

I cheat and do not fry the meat off first.  it is usually a question of timing and I chop the onions and garlic 

Put the slow cooker on high. I don't tend to put any oil in as the meat creates its own.
Add the onions and garlic.

 
The only reason I skim the leaves off the rosemary is the stalks become quite woody after cooking but add the leaves to the pot




Chop the anchovies into small pieces - don't worry nobody will know they are in there (I promise), throw them into the pot as well.

  
Next just throw in the steaks, no need to cut them.  I add my Jelly to the pot at this time.  Redcurrent works really well but failing that I usually have cranberry jelly in the fridge so that can be a substitute.



Now it is the time for the Red wine  - I confess it is always the bottle on offer at the supermarket and I don't quite use all the bottle. Covering the meat is the most important thing and do remember to keep a tad back for thickening later on.

Almost done,  you can forget about them for a few hours.  I like to turn the cooker to low if I leave the house so I would suggest after about an hour and then it can be left.    Re-entering the home you are met with the most wonderful nostalgic smell of roast lamb and gravy which means I am unable to resist opening the pot and turning the meat over.  By now the steaks are no longer complete but in small bite size morcels that just melt in the mouth.




At least half an hour before serving mix a little flour with some of the left over wine

Stir it into a paste and then add to the casserole.




If there is alot of excess liquid - oil can be spooned off but if there is still too much gravy then wack the heat up to high and remove the lid for a while to reduce it.  

I tend to find once the flour paste is in it thickens anyway.


Take off the heat at least 20mins before serving to allow all the flavours to settle and then serve with mashed potatoes and bright vegetables with mint jelly on the side.  Simply devine and no chewing required as all the flavours just explode into a wonderful reminder of  childhood roasts.   

If there is any sauce left, save it for gravy or stock for soup or stew.  

This does not have to be cooked in a slow cooker - use a very hot oven initially with a covered stew pot then turn it to low for 5 hours or so giving you the same wonderful experience.

Enjoy this and let me know what you think  -  if you prefer the traditional roast see my Slow Roast Lamb here.

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love 

Tiggy 

Yorkshire Puddings

This is a relatively quick recipe if you don't include the chilling time.

It is a very rich recipe which I have adapted over the years.   It does need specific measurements and has to be eaten straight from the oven not that it would last any longer.  I adapt it to go in Toad in the Hole but it makes a wonderful accompaniment to Roast Beef or  a Beef Casserole.


8oz  Plain Flour

8 eggs  - I use large eggs 
1 pint milk 
dripping (good old fashioned dripping can still be bought at the supermarkets)



Weigh out the flour, you can make a well the middle but as we are adding so many eggs it will not make a big difference.





Add all the eggs and when they are all there begin to beat them in gently at first.  Hand beating is best till there are no lumps left.




Add the pint of milk  and mix again.   Cover this mixture and leave to chill for at least a couple of hours.  If I am extra organised overnight is best.

Before you cook the puddings melt the dripping in the dish on a very high heat.     The dripping needs to be totally melted     and piping hot when you add your mixture.


 
Give the mixture a final beat then pour into the baking dish.  Do not overfill the individual moulds,  a good tip is to fill them to 3/4 full.  They need the space to rise.



Cook them in a very hot oven for about 20 - 25 minutes depending on your oven,  turn the heat down to medium for the last 10 minutes.     If you can cook these in a solitary oven it helps but I have to plan my roasties to tie in with this so I don't keep opening and closing the door.

When you are ready to serve bring them out and eat immediately while they are light and fluffy.     Listen to the ooohs and aaahhs and watch them disappear from the plate quicker than you can serve them.

Add rosemary to the mix before chilling if you are going to serve with sausages in a toad in the hole or let me know what else you do to enhance this wonderful comforting accompaniment.

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 Tiggy 

Leek and Potato Soup

There is nothing more warming after a day cheering the children from the sidelines in the cold wind and pouring rain than a steaming bowl of soup. To serve with warm crusty homemade bread you either neither to be ultra efficient or have a partner in crime to put in the oven as you are on your way home.   These days lots of places sell freshly baked so I am guilty of resorting to picking up a loaf on the way.

Many soups need to be made  early on and left to cook but this one I can get away with making and serving once all the potatoes are soft and falling apart.  Just time enough for them to get out of the shower as I throw the ingredients together and then I can shower and warm whilst it cooks.

Ingredients 

Oil

Onions chopped

Leeks sliced  lots I like it thick and warming

Potatoes cut into small pieces - again lots 

Sherry  - a good splash of this

Chicken stock

Cream and parsley for decoration

Heat the oil gently then add the onions and leeks .  Let them soften rather than fry.  It will not take long so be careful to keep an eye as they can turn quickly.

Add the potatoes.   Stir well then add the good splash of sherry - this is of course optional but the alcohol cooks off and the piquancy of the sherry brings out a fresh depth of flavour in the potatoes.   

Add the chicken stock and bring it to the boil.  If there is not enough liquid, water can be added or if you have some vegetable water add this.  Once boiling turn it to simmer and allow the potatoes to soften and fall apart when touched with a knife probably about 20 minutes.

I use my hand blender in the pan but some people prefer to liquidise and place in a fresh pan.   Serve it from the pan or add to your soup tureen and decorate with the cream and parsley.  Serve with a warm crusty bed and feel the warmth radiate from your insides.   Windy wet sports pitches will be a distant memory in no time.

Enjoy,  let me know what you do to your soups to enhance them. When do you enjoy a bowl of steaming soup?

I always try to make extra for the week ahead, unfortunately one bowl is never enough so there is never any left for my weekday lunches.

Tiggy 

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Stuffed Avocado

Avocados are such a strange ingredient - I often buy them when they are on offer and they sit in the fridge never actually getting used.   That is exactly how this dish was created.  We were looking for something to use up what I had in the cupboard and initially I threw this together.  Although we have now had it a few times, having bought the ingredients or saved them on purpose.

So what did I have in my fridge:

2 Avocados
oil
1/2 a large aubergine chopped to bite sized chunks
chilli  chopped finely 
onions chopped finely
garlic chopped finely
red pepper chopped in to slices
cheese





Fry the onions and as they soften add the garlic and chilli

Add in the aubergines and maybe a touch more oil followed by the peppers.  Allow all the vegetables to cook through particularly the aubergines.




Mean while  cut the avocados in half and take out the stone.  Place on a baking tray.





When the stirred vegetables are ready, fill the avocados with the mix and sprinkle liberally with cheese.  I used cheddar but stilton would go well with its strong taste.  Feta or even parmisan would both be good. 



Cook for about 20 minutes in a hot oven - if you cook straight from the preparation you could grill these but I prefer the Avocados to be piping hot all the way through.   

Bring to the table and serve.  We eat this as a complete meal; two half avocados each with a watercress salad.  You could serve just one as a starter or even as an accompaniment to cold meats and pickle.

Try it with your cupboard ingredients and see how it turns out like.

Enjoy 

Tiggy 

see what I have been up to on my other blog Tiggy Hayes

Tip of the Week - Mashing Swede

Swede is definitely a winter vegetable but I used to find it went all mushy and no matter how well I tried to drain it, water still remained.

It is such a simple trick but add a potato to the diced swede before boiling.   Something in the starch will soak up the water and your swede is nice and firm to eat.

Enjoy

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