WWW. Lamb MeatFeast and what to do with the leftovers.

This week’s meatfeast was a touch more modest than they’ve been before. It did, however make a perfect lamb roast and the recipe is simple and just in time for Easter. Still, it was awesome and we ate well. So well I forgot to take photographs, so just trust me when I say it was quick, easy and delicious!

The lamb roast.

To make this dinner edible to our guests and usable in future cooking, we needed to avoid alliums, mint and bell peppers, as well as anything strong and distinct, like cloves or cardamom. A bit of a challenge, but here’s what we did.

Ingredients:

-1 whole leg of lamb

-800g/1lb beetroot and pumpkin, any combination

-2 small sweet potatoes

-1 large parsnip

-3tbsp salt

-3tbsp smoked paprika

Utensils:

-chopping board and knife

-large, deep baking pan

Recipe:

1: Lay the lamb horizontally across the pan.

2: Wash, peel and chop the beet, parsnip and pumpkin. Roughly even sizes.

3: Place the sweet potatoes around the lamb. Pack in with the other vegetables.

4: Dust everything with salt and paprika.

5: Roast at a medium temperature (around 160C) for an hour and a half.

6: Finish at 200C for 20 minutes.

7: Serve in the tray.

The crumble of rhubarb, apple and pear.

Funny and crude acronym intentional.

Wanted to make another apple and rhubarb crumble. Had some frozen pears to use up. It sounded funny so we went with it. Turned out delicious. Jon only regrets the lack of my raw custard on it!

Ingredients:

-2 pink lady apples

-2 small pears

-200g/7oz rhubarb

-300g/10.5oz flour

-200g/7oz unsalted butter

-100g/3.5oz lard

-50g/1.7oz soft sugar such as palm sugar/coconut sugar/brown cane sugar/molasses

-5tbsp granulated sugar

Utensils:

-chopping board and knife

-mixing bowl

-baking tray

Recipe:

1: Chop the apple, pear and rhubarb into roughly even sizes. Place in the tray.

2: In the bowl, combine the soft sugar, butter, lard and flour. Mix until crumbed.

3: Pour the crumbs on top. Spread out. Sprinkle granulated sugar on top.

4: Bake at 160C for 1 and a half to 2 hours.

The leftovers.

There were obviously no pudding leftovers. But there was quite a lot of lamb on the bone and some vegetables left, so I made it into a rough dahl-stew mix. Jon loves it and wants the recipe on here. 🙂

Ingredients:

-bone of lamb with plenty of meat

-some roast vegetables

-a head of broccoli

-600g soaked lentils (around 150g dry, but soak first!)

-1 green pepper

-salt, pepper, onion powder

Utensils:

-chopping board and knife

-large pot

Recipe:

1: Chop the lamb off the bone. Place the lamb and lentils, including the lamb bone, in the pot with some very hot water.

2: Add the vegetables on top so the water doesn’t cover them.

3: Boil until the lamb and lentils are combined. Stir in the now steamed vegetables.

4: Stir in the seasonings and serve.

And that was what we had for MeatFeast!

What was the best thing you had this week? What if your plan for Easter Sunday dinner? Would love to hear about it!

TTFN and Happy Hunting!

Advertisements

Recipe Corner. Baking with Spelt.

I got around to making some spelt breads on Saturday. One savoury, one sweet.

I didn’t use exact measurements, so feel free to tweak the recipes until the consistency is just right.

Sweet Spring Bread.

Naughty if you’ve cut back hard over Lent, though. Best saved for Easter.

Ingredients:

-200g/7oz spelt flour

-300g/10.6oz rice flour

-50g/1.8oz sunflower seeds

-25g/0.9oz raisins

-2 eggs

-50g/1.8oz butter

-3-5tbsp sugar (I used 1 jaggery goor and 3 plain sugar

-2tbsp honey

-prepared yeast

-a pinch of salt

Utensils:

-mixing bowl and spoon

-deep baking tray (bread trays preferable)

Recipe:

1: Mix the dry ingredients. (Flours, salt, sunflower seeds, raisins, sugar. Jaggery Goor may count as a wet ingredient, it depends on whether it falls into crumbs or not.)

2: Add the butter and mash into crumbs.

3: Add hot water and stir until it’s thick.

4: When the mix is smooth and cooled somewhat, add the eggs and honey.

5: Stir until it’s still thick, but runnier, like pancake batter. Fold in the yeast.

6: Pour into a baking-tray. Pre-heat the oven to 180C/355F. Place in oven.

7: Cook for around 45-55min, or until a knife comes out clean. If it browns early, you may need to cover it with foil.

With obscene amounts of butter.

With obscene amounts of butter.

Plain Spelt Bread Loaf.

This one’s safer for Lent.

Ingredients:

-500g/17.6oz spelt flour

-200-300ml/7-10.6oz olive oil

-salt and pepper to taste

-prepared yeast

Utensils:

-mixing bowl and spoon

-flake baking tray

Recipe:

1: Mix the dry ingredients.

2: Stir-in the olive oil.

3: Add some hot water. Continue stirring steadily. You want the dough to start forming a firm ball.

4: Leave the ball to rise. Pre-heat the oven to 180C/355F.

5: Roll the dough into a ball and form a round loaf.

6: Bake in the oven at 180C/355F for around 1h. The loaf should crack at the top and a spikey implement inserted into the dead centre should come out clean. If you have a bread thermometer, aim for 70-85C/160-185F.

20140317_201602

20140317_201611 20140317_201659

 

I had loads of the sweeter bread with butter yesterday, because it’s nice and I kind of lost control of my carb intake. Jon had a chicken and bacon sandwich (megawich, as he put it) with the plain bread today. Both are approved. 🙂