North African Lamb Tagine (Serves 4)
A sweet, aromatic dish with a plethora of traditional, North African flavours and spices...
Ingredients: 600g Lamb Shoulder (Cubed)
1 Tablespoon Vegetable Oil
1 Onion (Peeled & Sliced)
3 Cloves of Garlic (Peeled & Sliced)
1 Teaspoon Medium Chilli Powder
1 Teaspoon Ground Black Pepper
1 Tablespoon Ground Ginger
1 Tablespoon Ground Cinnamon
1 Tablespoon Ground Turmeric
1/2 Teaspoon Ground Cardamom
1 Lemon (Peel Only)
80g Dried Apricots (Halved)
45g Dates (Halved)
45g Sultanas
60g Flaked Almonds
150ml Tomato Juice
450ml Lamb Stock
400g Chopped Tomatoes
A Pinch of Saffron
1 Tablespoon Clear Honey
2 Tablespoons Fresh Coriander
Method:
1. Marinate the cubed lamb shoulder in half of the chilli powder, black pepper, ginger, cinnamon, turmeric and cardamom in a large bowl. Cover and refrigerate overnight.
2. In a large casserole pan fry the onion and the remainder of the spice mix. Cook for 8 minutes, before adding the garlic for a further 2.
3. In a separate frying pan, fry the lamb and brown evenly. Add the lamb to the casserole pan, before deglazing the pan with the tomato juice and adding that too.
4. To the casserole pan add the lemon peel, apricots, dates, sultanas, almonds, lamb stock, chopped tomatoes, saffron and honey.
5. Turn down the hob to a low heat and cover the casserole pan with a lid. Cook for 2-3 hours until the lamb starts to pull apart.
6. Season the tagine to taste with salt and ground black pepper, before serving in a tagine and sprinkling with the fresh coriander.
7. Serve with cous-cous and flatbreads.
Marshmallows
A wonderfully sweet treat, which is easy to make...
Ingredients: 450g Granulated Sugar
1 Tablespoon Liquid Glucose
200ml Water
2 Egg Whites
1 Teaspoon Vanilla Extract
9 Gelatine Leaves (Soaked in 140ml Water)
40g Icing Sugar
40g Cornflour
Method:
1. In a large saucepan, bring the granulated sugar, glucose and water up to the boil on a high heat. Continue to boil until the syrup reaches 120 degrees Celsius.
2. In a stand mixer, whisk the egg whites until stiff peaks are formed.
3. When the syrup has reached the required temperature take off the heat and add the soften gelatine leaves and the water they were soaked in.
4. Keep on whisking the egg whites, whilst gradually pouring in the sugar syrup. The mixture will gradually get shinier and stiffer. Once its starting to thicken add the vanilla extract and whisk for a further 6-8 minutes until the mix can hold its shape from the whisk.
5. Lightly oil a shallow baking tray, before dusting with the icing sugar and cornflour. Spoon all the mix into the tray, before smoothing over with a wet palette knife. Allow to set for 1-2 hours.
6. Finally, dust the work surface with leftover cornflour and icing sugar. Loosen the marshmallow out of the tray with a palette knife, before carefully placing on to the floured surface. Portion the marshmallow into squares before rolling in the icing sugar/cornflour mix. Leave to dry on wire rack, before storing in an airtight container.
Salted Caramel Ice Cream
A classic ice cream base, flavoured with a luxuriously sweet and creamy salted caramel- incredibly indulgent on its own or paired with any dark chocolate dessert...
Ingredients: 100g Caster Sugar
20g Salted Butter
1 Teaspoon of Salt
300ml Full-Fat Milk
350ml Double Cream
6 Egg Yolks
Method:
1. Heat the sugar in a pan on a medium heat and when it's fully melted, add the butter and a teaspoon of salt.
2. Once it has heated up to a caramel, add 50ml of the double cream, turn the hob down to low heat and gently mix together before taking off the heat.
3. Meanwhile in another saucepan, heat the full-fat milk and the other 300ml of double cream on a medium heat.
4. Whisk the egg yolks in a separate bowl and once the cream/milk has come to the boil add to the yolks whilst whisking. To incorporate all the ingredients and stop the eggs from cooking too quickly and scrambling.
5. Place back on the heat and add the salted caramel to the mix, to thicken slightly. Once thickened take off the heat and allow to cool before churning.
6. Churn the ice-cream in an ice-cream maker for 25-30 minutes and store in an air-tight container. Consume within 1 month.
