- 500g essential Waitrose lamb lean mince (typically 10% fat)
- 1 tbsp ground cumin
- 2 shallots, finely chopped
- 1 clove garlic, crushed
- 2 tbsp olive oil
- 1 large red onion, thinly sliced
- 1 tbsp dark muscovado sugar
- 2 tbsp red wine vinegar
- 4 essential Waitrose White Floured Baps
- Wild rocket, to serve
Sunday, 10 November 2013
The opened bag of GF SR flour I bought for to try and make a GF wedding cake tier has been sitting looking at me for a while... it didn't make a very nice Madeira cake! To try and use it and also see if I could bake a passable GF bread for coeliac or gluten intolerant guests I thought I'd try swapping it into my favourite potato bread recipe. As GF flour needs a bit extra moisture I upped the amount of grated potato, but I don't think you need the 300g I used - I think 250g is going to be about right. The other half claims not to be able to discern much difference to the usual recipe, but I'd say it needs to cool a bit more than the gluten-containing version as it's otherwise a bit too moist. However once cooled a little to just warm or cold it's got a pretty good texture!
This bread works well with spring onions, other hard cheeses and a touch of herbs!
1/2 Red Onion
1 1/2 Potato (about 250g), grated
175g GF Self-raising Flour (Doves Farm blend - pictured)
1 tsp Salt
1/2 tsp Cayenne Pepper
1 Large Egg
2 tbsp Milk
1 heaped tsp Wholegrain Mustard
Adapted from a Delia Smith Recipe here.
Grate potato into a bowl and add goats cheese, flour, cayenne pepper and salt. Mix to goat cheese and potato in the flour - particularly if using a soft goat's cheese as this will prevent cheese cubes sticking together.
Beat together the egg, milk and mustard then add to the other ingredients and mix together with a pallet knife - this should give a fairly wet mix.
Use a little more flour to coat a baking sheet and form the bread mix into a 6" round.
Bake at 180oC for 45-50min until golden brown.
Allow to cool, then slice.
This is very tasty whilst still warm, but allow to cool a little to allow the GF flour to absorb the moisture from the potato.
Sunday, 28 August 2011
25g Waitrose Sun Dried Turkish Whole Apricots, diced
3tbsp olive oil
500g diced lamb
2 garlic cloves, crushed
1tsp ground cumin
1tsp ground coriander
1tsp ground cinnamon
400g can Chopped Tomatoes
300ml Chicken Stock (oxo)
Pinch saffron threads
Salt to taste
3tbsp Waitrose Ground Almonds
1 butternut squash, weighing approximately 500g, peeled and diced
2tsp Bart Spices Harissa
- Preheat the oven to 180°C, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.
- Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the saffron, salt and ground almonds. Heat to simmering point, cover and cook in the oven for 1 hour.
- Add the squash and harissa with a little extra water if necessary and cook in the oven for a further 45 minutes.
- Season to taste adding extra harissa if desired and serve with couscous.
Monday, 1 August 2011
|2-3 tablespoons buttermilk, plus a little extra for brushing|
|8 oz (225 g) self-raising flour, plus a little extra for dusting|
|pinch of salt|
|3 oz (75 g) butter, at room temperature|
|1½ oz (40 g) golden caster sugar|
|1 large egg, beaten|
Rub together the butter and flour and salt until the mix resembles breadcrumbs - be careful not to overwork the dough.
In a jug, beat the egg and 2 tablespoons of the buttermilk together and start to add this to the rest, mixing the dough with a palette knife. When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time).
When you have formed the dough into a ball, tip it on to a lightly floured surface and roll it into a circle at least 1 inch (2.5 cm) thick – be very careful not to roll it any thinner; the secret of well-risen scones is to start off with a thickness of no less than an inch.
Cut out the scones by placing the cutter on the dough and giving it a sharp tap – don't twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone. Place the scones on the baking tray, brush them lightly with the buttermilk and dust with a little flour.
Now bake on the top shelf of the oven for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool. Serve the scones thickly spread with raspberry jam and lots of clotted.
Preheat oven to 190ºC. Start off by taking your sharpest knife, then pare the rind from the cheese and cut it into ½ inch (1 cm) cubes. Then sift the flour, salt and cayenne pepper into a big, roomy mixing bowl, holding the sieve up high to give the flour a good airing. Then thinly pare off the potato skin using a potato peeler and grate the potato straight into the flour, using the coarse side of the grater. Then add the spring onions, chopped thyme and two-thirds of the cheese. Now take a palette knife and blend everything together thoroughly.
After that, beat the egg gently with the and mustard, then pour the mixture into the bowl, just bringing it all together to a loose, rough dough, still using the palette knife. Next transfer it on to the baking sheet and pat it gently into a 6 inch (15 cm) rough round. Now lightly press the rest of the cheese over the surface, dust with a little flour and scatter the small sprigs of thyme over.
Bake the bread on the middle shelf of the oven for 45-50 minutes or until golden brown. Then remove it to a cooling rack and serve it still slightly warm if possible (but I have to say it's still divine a day later, warmed through in the oven).
Very easy and fab with plain soups like leek and potato.
- Mix the lamb with the cumin, shallots, garlic and season. Shape into 4 patties and chill until ready to cook.
- For the marmalade, heat a tablespoon of the oil in a small frying pan, add the onion and cook gently for 15 minutes until softened but not browned. Stir in the sugar and vinegar and continue to cook gently for 5 minutes until golden.
- Preheat the grill. Brush the burgers with the remaining oil then grill for 5–6 minutes each side until the burgers are cooked through. Toast the rolls and arrange a handful of rocket on top then sit a burger on the rocket with a spoonful of the onion marmalade.