Everything but Beetroot

Chocolate Cake

Andrew Brown — Sun, 16 Jan 2011 20:07:53 +0000

This cake comes from a recipe in the first Ottolenghi book.

First Loaf

Andrew Brown — Fri, 19 Feb 2010 12:39:51 +0000

Sea Bream

Andrew Brown — Sun, 06 Sep 2009 20:23:00 +0000

Quick Lamb Curry

Andrew Brown — Sat, 06 Dec 2008 08:15:00 +0000

Sometimes I want to spend hours and hours making a meal, but mostly I’d rather get something together quickly, but without compromising on taste.

That’s particularly true on a Friday evening after a long week. So a quick curry was just what the doctor ordered.

Ingredients

Lamb steaks, cubed
Onion, finely chopped
Chilli, finely chopped
3 cardamom pods
1/2 tsp coriander seeds
1/2 tsp cumin
1/2 tsp turmeric
Fresh coriander

Method

Fry the meat in a little oil until the cubes are browned. Add the onion and chilli to the pan and continue to cook for about 5 minutes.

Add the spices and stir occasionally for 10-15 minutes.

Serve with freshly chopped coriander, either over rice or couscous.

quick-lamb-curry [pdf]

Aubergine and Red Lentil Curry

Andrew Brown — Tue, 25 Nov 2008 07:06:20 +0000

Ingredients

1 aubergine
1 green pepper
Chilli power
½ onion
½ tsp black mustard seeds
2 tsp curry powder
75g red lentils
225 ml vegetable stock
Olive oil
Fresh coriander

Method

Pre-heat your oven to 190C. Cube the aubergine, slice the pepper and place on a shallow roasting tin, then drizzle with olive oil and cover with chilli powder. Mix thoroughly and place in the oven for 25-30 minutes.

Meanwhile fry the onion for 5 minutes. Then add the mustard seeds and cook for a further minute. Add the curry powder, lentils and stock and simmer for 20 minutes.

Add the aubergine and pepper and stir in a handful of chopped coriander.

Serve.

Aubergine and Red Lentil Curry (PDF)

Sausage and Sage Pasta

Andrew Brown — Fri, 14 Nov 2008 07:20:36 +0000

My partner is away on business at the moment so I’m looking for things I can cook quickly without compromising on taste, and this fits the bill.

Ingedients

3 pork sausages
handful of cherry tomatoes
fresh sage
penne pasta
Parmesan & black pepper

Method

Pre-heat your oven to 200C. Take the skin off the sausages and break the meat into rough balls. Put them, the cherry tomatoes and fresh sage in a roasting tray along with a drizzle of olive oil, and cook for 20 minutes.

Meanwhile cook the pasta.

Once cooked mix together and serve.

sausage-and-sage-pasta [pdf]

Andrew Brown — Fri, 21 Mar 2008 18:28:19 +0000

Lamb on Flatbread with Pomegranate

Andrew Brown — Sat, 23 Feb 2008 19:10:26 +0000

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Top family meal from the Casa Moro cookbook.

Pork with Cider and Apple

Andrew Brown — Sat, 23 Feb 2008 09:55:21 +0000

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As I’m having a month without drinking alcohol I’m not sure if I’m cheating by using it in cooking.

Anyway this was a simple dish to prepare after an exhausting week.

You start by searing the pork in a little olive oil for a couple of minutes each side, then remove the steaks. Then fry an apple (cored and sliced into thin wedges) and half an onion (thinly sliced) for 4 – 6 minutes; when they are golden brown take them out and keep with the pork.

Now pour in 200ml of cider and boil until reduced by half. Add about the same amount of double cream and return everything else you’ve cooked to the pan. Cook for 5 minutes turning the steaks half way through.

Remove the pork again and then add as much spinach as you feel like eating to the sauce and allow it to wilt.

As you can see I served with mash potatoes, which allowed me to add the remaining cream to the mash, which was another small indulgence.

Easy Leg of Lamb

Andrew Brown — Sat, 02 Feb 2008 21:58:29 +0000

This was very easy to prepare and cook; you just have to remember to start early enough!

Ingredients

2 tbsp olive oil
Leg of lamb
250 ml red wine
4 shallots, halved
1 jar of red currant jelly

Method

Pre-heat the oven at 110C.

Heat the oil in a large oven-proof pan and brown the lamb on each side. This should take about 10 minutes.

Pour in the wine and add the shallots.

Spoon the jelly over the lamb and then cover and put in the oven for 5-6 hours.

Serve with mash and steamed green vegetables.