Slow-braised Goat Shoulder

Friday, 19th October 2012

At an Apple Fair in England the previous weekend, we picked up all kinds of interesting food, including this piece of goat shoulder, weighing about 750g.
One day before I browned the meat and set it aside, then softened celery onion carrot and garlic. I added with veal stock and a little sherry vinegar to the veg and then put it all in the slow cooker to braise for about 3 or 4 hours. I let it cool overnight and skimmed off most of the fat from the top.
When we were ready to eat, I warmed it again for an hour or two, careful not to let it boil. Meanwhile I cooked roast potatoes and leeks, roasted in the reserved fat, and bok-choy quickly braised in a little soy and Maderia. I strained the veg from the braising liquid and reduced it for gravy.
The meat was perfect - falling off the bone and with a delicious rich flavour. It was quite a bit for two, but so good it was impossible to leave any. The vegetables were also delicious and an ideal combination. The Louis Roederer champagne was pretty good too!

Spicy Goat Sausages

Thursday, 18th October 2012

With saute potatoes and bok-choy. Not much to say about this except yum!

Teriyaki-style Swordfish

Monday, 8th October 2012

I was surprised to find swordfish in my local supermarket, for whom tuna is a bit adventurous. But happy to take advantage of it.
This is a recipe I do all the time. Marinade the fish in a homemade teriyaki-style sauce for a while, then fry it quickly to blacken on both sides. For the sauce, boil mirin, soy and sake until it thickens. Keep it in the freezer.
Rice with toasted sesame. On the side, spring onions, shitake mushrooms and peppers (from the balcony!) fried quickly and garnished with ponzu sauce.

Lamb and Aubergine Makhani

Friday, 5th October 2012

Hamlyn, 200 Curries p52. Another curry triumph. Marinade cubed lamb in a blended mix of garlic, ginger, vinegar, tomato puree and yoghurt, for up to 24 hours. I only managed about 1 hour. Gently fry some cardamon pods, onion and cinnamon in ghee or butter, until the onion is softened add the lamb mix and cook for 10 minutes. Add diced aubergine and chilli powder and simmer uncovered for 40 minutes to thicken the sauce. Add a little cream and simmer for 5 more minutes. Garnish with a little more cream and chopped coriander.
Very nicely creamy with just the right edge or spice. It was a little too tomatoey for me, although my partner liked it that way. Went down very well with saffron rice and the turkish breads again.

Lamb Kidney Curry

Thursday, 13th September 2012

India Cookbook p490. One of the great things about curry is that you can make it with anything. I once made a fantastic curry with a tin of tuna.
In this case a few lamb's kidneys, onions and a good quantity of fresh coriander.
Heat ground fennel seeds, chili powder, asafoetida, cloves and yoghurt over a low heat, until the moisture has gone, add the kidneys and fry until browned. The recipe calls for adding lambs testes at this point but, strangely, my local butcher was all out of them, so I added some chopped onions with the kidneys instead! :)
Add some water and simmer for a bit, then add ground coriander, garam masala, ginger paste, and chopped coriander. Simmer until the sauce is thick and serve with more coriander.
The bread is actually Turkish, but makes a very good substitute for paratha.