Archive for May, 2014

Mother’s Day Feast!


Slow roasted lamb shoulder
Pistachio and green olive tabbouleh
Honey roasted pumpkin and sweet potato with dukkah, tahini, and dill
Steamed kale dressed with olive oil, lemon, and toasted pine nuts


Jamie’s shoulder of lamb
Preheat oven as high as it can go.
Score the fat
2 Heads of garlic – break apart – Don’t peel
Season lamb with salt and pepper and sumac on top and bottom
Rosemary and garlic on bottom of tray
Lay on lamb
Garlic and rosemary on top
Splash of olive oil
Seal tray with Foil
Put in oven
Close door
Turn oven down to 170degrees Celsius
Cook for 4 hours
Rest for 15 minutes
Pull off the bone


Cut 1kg Grey or Kent pumpkin into large chunks. Place on oven tray. Drizzle with olive oil and honey (cover tray with foil then baking paper to save on cleaning) roast until tender. Serve with a drizzle of tahini, and generous sprinkle of dukkah, and freshly chopped dill.


Pistachio and green olive tabbouleh
100 g coarse burghul (cracked wheat) (see Note)
150 g (1¼ cups) green olives, seeded
1 bunch flat-leaf parsley, leaves chopped
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
185 g shelled pistachios, toasted, smashed
2 garlic cloves, crushed
1 lemon, zested, juiced
60 ml (¼ cup) olive oil

Meanwhile, to make tabbouleh, stand burghul in a bowl of hot water for 20 minutes. Drain. Using the flat side of a knife blade, press on olives to crush. Place in a bowl with burghul, herbs, pistachios, garlic and lemon zest. Just before serving, toss with lemon juice and oil, and season with salt and pepper.

Serve lamb with the tabbouleh and lemon cheeks.


Blanch the kale in salted boiling water for 2 minutes. Drain. Dress with olive oil. Lemon juice. Toasted pine nuts


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Thai Tuna Cakes

400g drained tuna
2 eggs, whisked
Zest of 1 lime
1 small finely diced birds eye chilli
1/2 tsp of minced lemongrass
100g of finely chopped water chestnuts, drained
1 level teaspoon of finely grated fresh ginger
4 thin spring onions, finely sliced
1 tsp fish sauce
4 drops of sesame oil
A heaped tablespoon of freshly chopped coriander
Salt and paper

Shape in to balls, press into pan. Fry in rice bran oil until golden

Dipping sauce
1 tbsp rice wine vinegar
2 tsp fish sauce
1 tsp caster sugar
Juice of the lime
Freshly chopped spring onion and coriander

Or just some sweet chilli sauce

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Seal lamb shanks in an oven tray on all sides.
Fire up the slow cooker or lidded casserole pot

Gordon’s Pepperonata
In a heavy based pan that can go in the oven –
3 tablespoons ricebran oil
1 large onion – thickly sliced
3 large roughly chopped garlic cloves
Fry off
2 teaspoons of Chilli seeds
A generous pinch of Oregano
Zest of one lemon
1/3 cup of Capers – drained
1/2 cup of Kalamata olives – drained, pips removed, halved Black
6 Anchovies
400ml White wine
800g Tin of diced tomatoes
Bring to the boil

Reduce for 30 minutes on a low heat
Place lamb shanks in the slow cooker. Pour over Pepperonata.
Slow cook for 6-8 hours until meat is tender

Skim fat
Reduce sauce on the stove

Serve on couscous

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Harissa Spice Paste


In a dry pan, roast 3 tablespoons coriander seeds, 1 teaspoon caraway seeds.

In a mortar and pestle – add roasted spices and 2 teaspoons if salt flakes.

Warm 6 tablespoons of rice bran oil in a pan.
Warm – not smoking hot.

2 tablespoons of brown sugar, stir until dissolved.
1 tablespoon of cinnamon.
2 tablespoons of dried chilli flakes.
1 tablespoon of hot paprika.
1 teaspoon sumac.
Add the spice powder you made earlier (coriander, caraway, salt)

Best made a few days in advance. Play with the amount of oil. Great on steak!

On steak – steak at room temp, slather with spice paste, put in plastic bag and squeeze out any air. Leave for at least an hour. Remember – rest your meat for half the cooking time (in foil) before serving.

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