- SERVES 8
- Rolled shoulder of lamb 2k
- Green & black olives, pitted 150g
- Dates or prunes, pitted 10
- Anchoives, drained & rinsted, 1 tin
- Juniper berries, crushed 6
- Cumin seeds, 15ml
- Black peppercorns 15ml
- Bay leaves 3
- Thyme, a bunch
- Rosemary, small bunch
- Flour for dough
Heat oven to 140C/fan. Put all ingredients into a casserole dish into which they fit snugly. Make a flour and water soft dough to seal the lid to the casserole. Put in oven for 3 hours.
- For 4/5 people
- Olive oil
- 1 lb cubed lamb
- 1 large onion chopped
- 1 clove garlic
- 1 level tablespoon plain flour
- 1 glass white wine
- 1/2 pint lamb stock(from a cube)
- 1/2 teasp dried thyme
- 1 bayleaf
- 2 medium tomatoes chopped
- 1 teaspoon tomato puree
- 1 tin cannellini bean(strained)
- freash chopped parsley to garnish with a little fresh chopped garlic if liked
Heat oil and brown lamb. Remove to a plate
Fry onion and garlic until softened and stir in flour.
Add stock, wine, tomato puree herbs and tomatoes.
Put in a medium oven(about 160) for 2 hours.
Add drained beans and return to oven for 1/2 hour
Add chopped parsley and fresh garlic and serve
This recipe was one of my Dad’s favourites!
- 5 lambs kidneys
- 2 onions chopped
- 50g/2oz butter
- 112g/1/4lb button mushrooms, quartered
- 1 dessertspoon plain flour
- 1 tsp tomato puree
- 1 tbsp sherry
- 71/2 fl oz brown stock
- 1 bayleaf
- salt and pepper
- 2 slices of stale bread
- parsley, chopped
1. Blanch the onions and drain. skin kidneys, cut in half lengthways and core.
2. Heat a saute or deep frying pan, drop in the butter and, when it is foaming, put in the kidneys and saute briskly until evenly browned.
3. Lift out kidneys and put in chipolata sausages, lower the heat and cook until brown on all sides. Take them out, add the mushrooms, shake over a brisk heat for 2-3 minutes, then draw pan aside.
4. Stir in the flour, tomato puree, sherry and stock and bring to the boil; add the bayleaf and season. Slice sausages and kidneys and put in the pan. Cover and simmer gently for 20-25 minutes, or until tender.
5. Make some Yorkshire Pudding cases in which to serve although Classically Kidney Turbigo is served with bread croutes.
- 675g/11/2lb boneless leg or shoulder of lamb, cut into 4cm/11/2 cubes
- 2 large onions, sliced
- 2 tbsp fresh lemon juice
- 5-6 fresh oregano sprigs
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp olive oil
- 2 tbsp tomato puree
- 900ml/11/2 pints boiling water
- 225g/8oz puntaletti(small nib shaped pasta)
- Fresh oregano sprigs to garnish
- Parmesan shavings to garnish
Puntaletti, also called orzo or misko, is tiny pasta, similar in shape to rice grains.
1. Preheat the oven to 180C/350F/Gas4. Spread the lamb and onions in a large casserole or small roasting tin. Sprinkle with the lemon juice, oregano, cumin, coriander and seasoning; mix well. Drizzle over the oil and roast, uncovered, for 1 hour.
2. Mix together the tomato puree and boiling water until the puree is dissolved. Pour over the lamb and return to the the oven for 30 minutes. Sprinkle over the puntaletti, cover with a tightfitting lid or double-thickness foil and cook for 25-30 minutes until the puntaletti is tender. Taste and adjust seasoning.
3. Serve hot from the dish garnished with oregano sprigs and parmesan shavings.
- 25g/1oz fresh or slightly stale breadcrumbs
- 340g/12oz minced pork or lamb
- 1 tbsp chopped fresh oregano or marjoram
- 2 tbsps chopped fresh parsley
- 2 tsp kecap manis or substitute with dark soy sauce and a pinch of sugar
- Salt and pepper
- Olive oil, for frying
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp olive oil
- 2 x 400g/14oz cans of chopped tomatoes
- 1 tbsp tomato puree
- 1-2 tsp sugar
- 8-10 fresh basil leaves, shredded
- 100g/31/2 oz goatâ€™s cheese, diced
1. Preheat the oven to 200C/400F/Gas6. Soak breadcrumbs in milk for 10 minutes; squeeze dry. Mix with the pork, herbs, kecap manis, salt and pepper. Roll into walnut sized balls.
2. Heat enough oil to cover the base of a heavy frying pan. Fry the balls over a medium heat until cooked. Drain on kitchen paper.
3. To make the tomato sauce, gently fry the onion and garlic in olive oil. Add all remaining ingredients, except the basil and cheese, and cook until reduced to a very thick sauce. Stir in basil.
4. Place meatballs in a shallow serving dish, spoon over the sauce and scatter with goatâ€™s cheese. Bake for 30 minutes until sizzling. Serve with hot bread and salad.