Moroccan Lamb Shanks

Lamb shanks cooked in a pressure cooker. I have had my pressure cooker for years and at first I was really frightened of it, but then one winter (not that we get much of a winter here) I decided either to get rid of it or start using it. Never used a recipe, just went with the flow.
Then, I was reading Ron's blog http://themerlinmenu.blogspot.com/ and thought I had better bring the thing out again. Air conditioning on (temps out side were mid 20c's) and I did a bit of research on Google and found Moroccan Lamb shanks. I won't give you the site because I had to change a few things as I didn't have all the ingredients. And this is what I ended up with. Ingredients....
3 large Lamb shanks (fat removed)
1 tablespoon Olive oil.
2 Brown Onion. (finely chopped)
2 Carrots. (peeled and coarsely chopped)
4 Garlic Cloves (chopped finely)
1 litre Chicken stock.
750 gms Sweet Potato (peeled and coarsely chopped)
200 gms pitted Prunes.
2 tsp ground Cumin.
1 tsp ground Tumeric.
2 tsp ground Cinnamon.
1 tsp Sweet Paprika.
Fresh Parsley (to serve)

Method...
Brown and seal the lamb shanks in a little oil and set a side. Fry the onions in the same oil until just clear. Now put the lamb shanks, onions, spices, garlic and the chicken stock in to the pressure cooker. Bring up to pressure and let it steam away for 20 minutes. Release the pressure once it has cooled a little.
Then add all other ingredients and bring back to the boil, 'til the carrots are just cooked. (You might want to check the liquid here, add a little more if needed) The sweet potatoes do thicken the sauce and suck up a lot of the liquid.
Serve with mashed potatoes or Couscous and sprinkle with fresh parsley.
Do hope you enjoy this, now I am off to check Ron's blog again.

Broccoli and cream cheese soup.

BROCCOLI CREAM CHEESE SOUP - Taken from Delia`s Smiths Christmas, and adapted.

225g head Broccoli
1 medium Onion, chopped.
2 whites of Leek, chopped.
40g Butter.
570ml veg Stock.
150g low fat cream Cheese.
2 tablespoons Oatmeal.
570ml Milk.

Trim broccoli into tiny florets of approx 5mm (keep aside) and chop stalky parts quite small.
In large pan, melt butter, add leeks, onion and broccoli stalks, stir well and cover to sweat for 10 minutes.
Stir in oatmeal, add milk, a little at time, stirring well after each addition. Then add stock and seasoning if required, whisk well and simmer for 10 minutes. Turn of heat and cool a little. Pour into food processor and add cheese and blend. Steam florets and add to soup.

The changes I made are... Had no Oatmeal so added 2 tablespoons of Cornflour to the milk, which thickened it in the same way.
Also doubled everything, and I am so glad I did. This is truly ORGASMIC. Hubby and I ate the lot between us with a fresh buttered roll, mind you, we had no room for anything else. Ha ha.

Green Tomato Chutney

Such a wonderful chutney, although some might find this too hot with the Cayenne pepper. It can be left out. Scald the tomatoes in boiling water before you peel them, makes it much easier. Don't over cook this chutney as it does dry out quickly. So tasty with a curry or just in a sandwich with cheddar cheese.

INGREDIENTS.
2lbs. green tomatoes.
8oz. onions.
8oz. apples. (Cooking apples are the best for this)
4ozs.sultanas.
1tsp. salt.
1/2tsp. cayenne pepper.
1/2tsp. dry mustard.
8oz. brown sugar.
1/2pint malt vinegar.

METHOD
1....Peel, chop and put into a saucepan the toms, apples and onions.
2....Add half the vinegar and cook gently until toms and apples are soft, keeping the mixture well stirred.
3....Then add rest of vinegar and all other ingredients. and continue to cook steadily until the chutney thickens.
4....This should take no longer than 15 mins.
5....Pot up while still hot into clean, dry and sterilized jars.

Please note. Cider vinegar could be used to give a paler chutney, and pale brown sugar too.

Potato Salad.

Do you ever get fed up with the same old boring potato salad? You know the one, potatoes, mayo, chives and sometimes a hard boiled egg thrown in.
Well, I have found an alternative.

3 large POTATOES (peeled and cut in to chunks)

1 ONION (diced)

150gms BACON (also diced)

150gms SOUR CREAM

Boil the prepared potatoes until cooked, but still firm. While these are cooking, fry the onion until it is clear then toss in the bacon, flipping and turning until the bacon is cooked. 2 or 3 minutes. Drain the potatoes and leave in the saucepan. Add the bacon and onion mix and lightly mix together. Stir in the sour cream. Do all this while it is still warmish, as it is easier. Transfer to a nice serving bowl. Now all the messy stuff is in the saucepan, ready to be washed up.

Enjoy, we did tonight with a green leaf salad and tinned beetroot.

Curried potatoes with minted peas

Another simple dish to make. I have loads of potatoes at the moment and am a little fed up with the standard way of serving them. You know, mashed, roasted and chips. Although we do love our potatoes any way they are cooked, so had a bit of a play today in the kitchen. There is quite a wind blowing here and when hubby came home, he said he could smell what I was cooking out on the road.


You will need....


4 large Potatoes. (cut smallish)
1 Onion. (diced)
A handful of peas. (I used minted frozen)
Olive oil.
Large knob of butter.
Curry powder.
Turmeric.

Parsley.




Peel and cook the potatoes in water until almost done, but still firm.

Then drain them and just leave for a while.

In a fry pan, put the olive oil and butter, add the curry powder and turmeric, and cook off a little, add the diced onion and cook these until soft. Now add the potatoes, toss and turn until all is coated with the curried oil and onions. Last add the peas and a tablespoon of chopped parsley.




This can be eaten cold or hot, I served it with curried sausages for dinner tonight.

Ratatouille

My Dad will be so proud of me. I think I have the spelling right this time. There's Ratoutille, and Ratatouille and my way Rat-a-two-ee. Having spent most of the afternoon looking to see how to spell it, I finally got to make it just in time for dinner tonight. Just as well it's quick and easy.

We don't like eggplant, so didn't put any in. This is not traditional, but it's my way.

You will need....

A splash of good E.V.O.O.

1 tablesp. Butter.

1 Onion.

1 each of red, green and yellow Capsicum.

1 orange banana Capsicum.

2 Zucchini.

3 Roma or egg Tomatoes.

6 gloves Garlic.

3 Garlic shoots. (Optional)

1 tablesp. Sugar.

Cracked Pepper.

Prepare the vegetables in to large bite size pieces. Dice the garlic. Put the E.V.O.O. and butter into a fry pan and heat. Stir the oil and add the onion, cook for a few minutes only and then start adding the remaining vegetables, remembering to stir so nothing catches and burns. Lastly, add the garlic and tomatoes. You really want these just softened not going mushy with over cooking. Now, my secret ingredients, the sugar. Sprinkle over the Ratatouille with the cracked pepper. Stir, and you are ready to eat.

I served ours tonight with trimmed Pork chops with an apple and onion topping, and new potatoes with butter and parsley. Very tasty indeed.

GarLICKED Scrolls

Oh, I had fun making these and naming them too.

Pastry licked with garlic then rolled after a few

other things have been added as well.

Now as I have said before many times,

I DON"T DO PASTRY, I can't, doesn't work.

So this is shop bought frozen pastry.

I know, shock horror. But my family now know

that's what they get.

You will need..

Pastry sheets (I used 6)

Grated Cheddar.

Grated Parmesan.

Diced Capsicum. (Red and yellow)

Spring Onions. (sliced small)

Crushed Garlic.

Olive oil (good quality) (1/2 cup)

Tomato Paste. (about 1/2 a cup again)

Baking trays. (well greased and papered)

I forgot to do this and spent a long time

getting them off the trays. (a senior moment)

Lets get started...

Put the crushed Garlic into the olive oil,

and leave to infuse while you get the rest ready.

Lay the sheets on kitchen work bench.

Oven at 190c.

Dice and grate the things you are going to use.

Spread Tom paste on one half of all sheets.

And spread the garlicked O/O on other half.

Now put down the middle the diced vegies.

Then, the 2 Cheeses.

Now you are ready to roll.

Once all rolled, you can then slice.

Put each slice on to baking tray and press down

a little.

Brush each slice with any remaining O/O.

And put into the oven for around 20 minutes.

Or until pastry is golden and crispy.

Please, do have a go at these. They are fun to make and very easy to eat. And even better when eaten while still warm from the oven.

Is that a QUICHE? Yes IMPOSSIBLE QUICHE

I am hopeless at making pastry, have been all my life. I do use the frozen pastry now and then, when making pies. With this Quiche, the flour sinks to the bottom and forms a sort of pastry. And is so quick and easy.

I will give you the basic recipe first and then some variations.



Basic recipe.



4 large Eggs.

1 tblsp softened Butter.

2/3 cup S.R. Flour.

1 1/2 cups Milk.

1 cup grated Cheese.

1 small diced Onion.

1 grated Zucchini.

Now the add ons.

1 cup of cooked and diced chicken,

or Ham, or bacon, and Salmon is nice too.

Vegies, Capsicum, Carrot, sun dried Tomatoes,

or Asparagus.

Method.

Grease a Pie or Quiche tray with some butter.

Oven at 180c/350f.

Place all ingreds into a container with a tight lid.

What? Did I hear you say?

Yes, and then shake like there's no tomorrow.

Take off lid and place contents into the Quiche

dish. Place some sliced tomato on the top and put

into the oven for 35-45 mins.


This will rise a little and is delish warm from

the oven or served cold with a nice crisp

green salad.

This one here is Asparagus and Chicken. A firm favorite in my house.
Please, give it a go, you will not be disappointed.

The Humble Spud

I love Potato's. Anywhere, anytime, anyhow, breakfast, lunch or dinner.

The United Nations has declared 2008, International Year of the POTATO.

There are so many different ways of cooking and serving this wonderful vegetable.

Baked, roasted, boiled, fried, sauteed, etc, etc.

This is one of my favorites, and it can be changed to suit what you have in the store cupboard.

The amounts are not exact and very slap hazard, but then I am that type of cook.

You will need:

Potato's.

Grated cheese.

Spring onions. (diced)

Capsicum. (diced)

Sour cream. (optional)

Butter.

Milk.

Ham or Bacon. (diced)

Seasoning.

Method

Wash and prick some large potato's.

Place in oven (180c) and cook until ready.

Cut them in half and scoop out the flesh, leaving the skins intact.

Place flesh into a large bowl and mash together with butter, milk and/or sour cream.

Then add all other ingreds to the mix and mix in well.

Put the mix back into the skins and top with a little more of the grated cheese and seasoning.

Put all filled skins on to a tray and pop under the grill to brown.

ENJOY.