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Lamb Stew

Came across this recipe the other day while testing out my new Chromecast device – and watched Gennaro Contaldo in Malta make this dish on Jamie Oliver’s Food Tube.

The following day I stopped in at the ACME Meat Market on 76th Ave, and they kindly fixed me up with a couple couple pounds of lamb shoulder (raised in the Tofield area), all cut up nicely into perfect stew sized chunks. (They also had some Guanciale, which I’m going to use in a couple days to make some Real Carbonara.)

Fantastic!
Fantastic!

Lamb Stew
 
Author:
Recipe type: Main course
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 x 1kg lamb shoulder, cut into 4cm chunks
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 5 anchovy fillets in oil
  • 1 carrot, trimmed
  • 1 stick of celery, trimmed
  • 2 medium onions, peeled
  • 2 cloves of garlic
  • 1 fresh red chilli
  • ½ a small bunch of fresh thyme
  • 250ml white wine
  • 2 teaspoons white wine vinegar (I used balsamic)
  • 500g potatoes, scrubbed clean
  • 200g ripe baby plum tomatoes
  • 250ml hot vegetable stock, preferably organic (optional)
  • 250g fresh peas
Instructions
  1. Season the lamb well with salt and pepper, then set aside.
  2. Place a large casserole pan over a medium heat with a splash of olive oil and the anchovies. Cook for 2 to 3 minutes, or until melted, stirring continuously, then add the lamb and cook for a further few minutes, or until browned and sealed all over, stirring often.
  3. Meanwhile, roughly chop the carrot, celery and onions, then add to the pan and cook for a further 10 minutes, or until softened, stirring occasionally.
  4. Peel and crush the garlic with the palm of your hand and halve the chilli, then add to the pan with the thyme sprigs and wine.
  5. Turn the heat up to high and allow the liquid to boil and bubble away until reduced by half, then reduce the heat to low, add the vinegar and cook with the lid on for 20 minutes.
  6. Meanwhile, chop the potatoes into 3cm chunks. Add to the pan with the whole plum tomatoes and hot stock or water.
  7. Cook for 35 to 40 minutes, or until the meat is tender and the stew has thickened and reduced.
  8. Stir in the peas with a good splash of water and cook for a further few minutes, then serve with a wedge of rustic bread to mop up the juices.

Just realized that I forgot to add the pepper!  Oh well, it was still very good, and I now have an excuse to make it again soon – and not forgetting the pepper!

 

Creamsicle Juice

The sweet potato adds a creaminess to the juice that reminded me of a creamsicle.

Creamsicle Juice
 
Author:
Recipe type: Beverage
Serves: 2
Prep time:
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This was a wing-it concoction that really surprised me with how great it tastes!
Ingredients
  • 1 lg sweet potato
  • 3 medium carrots
  • ½ large gold beet
  • 2 navel oranges (peeled)
  • 1 golden delicious apple (cored)
  • ½ lemon (peeled)
Instructions
  1. Juice all ingredients, and pour over ice if you like.... enjoy!

Ground Beef Curry

Ground Beef Curry
 
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
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This was quick and easy to prepare, and tasted great! Next time I will add an extra Cardamom pod and a few extra cloves though
Ingredients
  • 1.5 lbs lean ground beef
  • 1 tbsp. olive oil
  • 1 tbsp. med. curry powder
  • 1 tbsp. Garam marsala
  • 2" stick of cinnamon
  • 6 cloves
  • 2 black cardamom pods
  • 1 tbsp. minced fresh ginger
  • 3 cloves of garlic - minced
  • ½ large yellow onion - diced
  • 2 med. sized sweet potatoes - diced
  • 1 sweet red bell pepper - diced
  • 1 can (28oz) diced tomatoes
  • 1 can consomme
  • 1 cup frozen peas
  • ½ tsp. salt
Instructions
  1. Brown beef and drain fat
  2. Add olive oil, curry powder, cardamom pods, cloves, cinnamon stick and heat for a minute
  3. Add onion, sweet potato and red pepper. Cook, stirring occasionally, until onion starts to turn golden.
  4. Add diced tomatoes and consomme. Stir and scrape bottom of pan.
  5. Reduce heat, add frozen peas and simmer, uncovered for 15 minutes or so.
Notes
Serve over freshly cooked basmati rice

Mushroom and Apple Stuffed Pork Tenderloin

Mushroom and Apple Stuffed Pork Tenderloin
 
Author:
Recipe type: Entree
Serves: 6 servings
Prep time:
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Tasty, quick, and affordable
Ingredients
  • ½ white onion – chopped fine
  • 1 tbsp. olive oil
  • 8 oz. fresh white mushrooms – chooped fine
  • 1 yellow pepper – chopped fine
  • 1 granny smith apple – cored and chopped fine
  • ½ tsp. cumin – ground fine
  • ½ tsp. cinnamon
  • ½ tsp. ground sage
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • ½ tsp. perpper
  • 2 tbsp. brown sugar
  • 2 pork tenderloins
Instructions
  1. Slice temderloins length-wise, without slicing through
  2. Lay flat open, cover with plastic wrap, and pound so that tenderloins are approx. ¼" thick
  3. Mix brown sugar, salt and pepper in small bowl
  4. Spread mixture evenly on both sides of tenderloin
  5. Heat olive oil in skillet, and fry onion until translucent
  6. Add cumin, cinnamon, sage and thyme, yellow pepper, apple and mushrooms
  7. Reduce heat and cook til apple is soft
  8. Preheat oven to 400*F
  9. Divide and spread stuffing evenly across length of each tenderloin
  10. Roll up, and tie together.
  11. Add a little more olive oil to skillet, and turn heat up
  12. Sear each tenderloin evenly on all sides
  13. Remove from skillet and place into 9x13 baking dish and place into oven.
  14. When internal temperature reaches 145*F - 150*F, remove from oven (about 40-45 minutes)
  15. Place tenderloins onto carving board, cover with foil, and let rest for 10 minutes

 

Turkey Chipotle Pasta

Felt
like pasta tonight, and had a boneless skinless turkey breast on hand –
so this is what I came up with. Was very tasty – and will definitely
make again – although I think I’ll use a little less chipotle pepper
next time to appease the kids!

Turkey Chipotle Pasta
 
Author:
Recipe type: Entree
Serves: 4
Prep time:
Cook time:
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Ingredients
  • 1 tbsp. vegetable oil
  • ½ a large white onion (quartered and sliced)
  • ½ pound of turkey breast (cut into ½" cubes)
  • few sprigs of thyme, some savory leaves, sprig of rosemary
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon coriander seed
  • ¼ teaspoon ground pepper
  • 1 red pepper - cut into ½" pieces
  • ½ small chipotle pepper - cut into fine pieces
  • large can diced tomatoes
  • ¼ cup sour cream
  • 8-9 basil leaves, sliced
  • ½ cup celantro - chopped
Instructions
  1. Heat up saute pan, add vegetable oil. Once oil is heated up, add onions and turkey.
  2. Put garlic, thyme, savory, rosemary, ¼ tsp salt and pepper into mortar and grind into a well mixed paste.
  3. Once turkey is almost cooked through, and the onions are just starting to turn brown, add the herb/garlic paste saute pan and stir in thoroughly.
  4. Add red pepper, and chipotle pepper.
  5. Let fry together for a couple minutes, then add can of diced tomatoes and stir.
  6. Once mixture comes to a slow simmer, add sliced basil leaves, stir, and then add sour cream, stirring thoroughly.
  7. Let sauce simmer and thicken. I added a ½ tbsp cornstarch stirred into some water to thicken a little more.
  8. Serve over freshly cooked fettucini, and add some fresh grated Parmesan.