Salaric Cooking

Recipe: Honey Roast Lamb Shank

From Becca

2 Portions

Ingredients: 2 Lamb shanks 2 cloves garlic cut into slivers 1/2 tsp ground cinnamon 1/2 tsp ground cumin or tumeric 1/2 tsp ground ginger1/4 tsp ground cloves 1/4 tsp ground pepper 2 tsp salt 1 tbsp olive oil 6 tbsp honey

• Preheat oven to 160 oC (Gas mark 3)
• Pierce gashes into the meat and place slivers of garlic inside
• Mix all the spices, pepper and salt in a bowl then pat the mixture all over the shanks
• Heat the oil in a pan, once hot sear the shanks on all sides to seal the flavours
• Place each shank on a piece of really thick foil and drizzle 3 tbsp honey over each. Wrap up the meat within the foil and place the parcels on a baking tray/roasting dish to catch juices that spill out
• Bake in oven for ~2hours for really tender meat

Recipe: Chuncky Split Pea Soup

From Becca’s site

4 Portions of filling tasty soup!

Ingredients: 225g yellow split peas 1 wheat/yeast free vegetable stock cube 1tsp wheat/yeast free bullion powder 1 onion finely chopped 2 sweet potato peeled and diced into chunks 4 carrots peeled and sliced 1/2 tsp cumin

• Soak the split peas in cold water for 12 hours or over night
• Rinse the soaked split peas well and place in a large saucepan. Add 1.5l water, the stock cube and the bullion powder. Bring to the boil then lower the heat and simmer for 25 mins. Skim off any scum that rises to the surface.
• Add the onion and veg, simmer for 15-20 mins. Serve.

Tips: • Use Butternut squash aswell as or instead of sweet potato. • Allow to cool then blend using a hand blender for a smooth consistency soup – though i personally prefer chunky veg soup • Chopped parsnip goes well in this soup as well

Yellow Split peas soaked as the instructions on the packet suggested poured out the water zapped them in the blender till pulped Add spices to taste: crushed garlic chillis cumin seeds corriander powder

Ripped up lots fresh sage leaves and add them to the mix

Mixed it all together well formed it inot little cakes about 5 cm across Fry in veggi oil until crisp

Yellow Split peas soaked as the instructions on the packet suggested poured out the water zapped them in the blender till pulped Add spices to taste: crushed garlic chillis cumin seeds corriander powder

Mixed it all together well formed it inot little cakes about 5 cm across Fry in veggi oil until crisp

Scrub artichokes Boil them until they are soft Blend them Add stock and milk, heat up

Lots of things to make with tortillas…

Quesadillas Lay a tortilla in a frying pan with the tiniest bit of oil. Smear in grated cheese and bits of salsa. Lay another tortilla on top. Heat it for a bit, then turn it over for the other side, until cheese is melted.

Tortilla Chips Chop a tortilla into triangles, and fry them. Served hot and fresh, you can melt cheese on them which is nice. Or go the whole hog and make elaborate nachos.

Tortizzas Make a pizza on top of a tortilla.

Enchiladas Heat up refried or baked beans, with some tomato puree and enchilada spice mix. Roll this up into tortillas and place them in a dish. Pour thinned tomato puree with spices in over the top, then grate cheese and bake.

For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You’ll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice–great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads Bring to the boil Put lid on Put on minimum heat, simmer for 12 minutes until all water gone. Do not stir. Then take off heat and leave for at least ten minutes.

½ medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x ½in sticks 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks 50g/2oz/½ cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1¼tsp salt 3 medium-sized tomatoes, roughly chopped 1 tbsp natural plain yoghurt 1 tsp garam masala 2 tbsp chopped, fresh green coriander

Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yoghurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish with the fresh coriander.

We came across this dish at my husbands uncles wedding – the bride came from Zimbabwe and there was lots of great food from there at the reception – this was the veggi option.

*2 cups chopped onions *2 tablespoons peanut oil or vegetable oil *1/2 teaspoon cayenne *1 teaspoon pressed garlic cloves *2 cups chopped cabbage *3 cups cubed sweet potatoes (1-inch cubes) *3 cups tomato juice *1 cup apple juice or apricot juice *1 teaspoon salt *1 teaspoon grated peeled fresh gingerroot *1 tablespoon chopped fresh cilantro (optional) *2 chopped tomatoes *1 1/2-2 cups chopped okra *1/2 cup peanut butter

Saute onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes and saute, covered, for a few minutes. Mix in the juices, salt, ginger, cilantro and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

Put some milk in a pan Add one tablespoon of flour per 100ml of milk, for a thick sauce Add 15g of butter per 100ml of milk Heat until the sauce boils a bit Add cheese and mustard to taste Cook for a minute until it’s all molten