Crispy Moroccan Lamb Pastillas

Crispy Moroccan Lamb Pastillas

This recipe is a winner from Jamie Oliver, Its a fab way of using up left over Lamb. I severed it as Sunday lunch (after a roast the previous day) it has a a warm spice taste and with the harissa dipping sauce it has bags of flavour. 

Serves 4


Ingredients: 

100 g couscous 
2 onions 
4 cloves of garlic 
60 g sultanas
olive oil 
1 teaspoon ground turmeric 
½ teaspoon cumin seeds 
250 g leftover cooked lamb 
70 g feta cheese 
4 large sheets of filo pastry 
1 tablespoon flaked almonds 
1 tablespoon sesame seeds 
1 heaped teaspoon icing sugar 
½ teaspoon ground cinnamon

1 tablespoon harissa 
4 tablespoons
Olive Oil


What to do:

Put the couscous in to a small  bowl, just cover  the couscous with boiling water then put a plate on top and leave for 10 minutes. In a frying pan heat up some Olive oil and put the turmeric and cumin, add the garlic and heat for a minute

Handy Tip:

Fry the spices separate to the onions so that you can infuse the oil with the spices i find putting it in all together does not spread the flavours as much as you want.


Now add the onions and cook for around 15 minutes, or until softened, stirring occasionally. Finely shred the lamb, add to the pan and cook for a further 5 minutes, then remove the pan from the heat. 

Fluff up the couscous and stir it through the lamb mixture with the crumbled feta, then season to perfection, going heavy on the black pepper. Preheat the oven to 180°C/350°F/gas 4. 

Working fairly quickly, as filo dries out easily,
Lay out the pastry sheets on a clean work surface and brush with oil. Divide the lamb mixture between them, laying it along the shortest edge of each sheet. Roll each one up halfway, fold in the sides, then continue rolling up like big cigars. Place them on a non-stick baking tray, brush the tops with a little oil and crumble over the almonds, sprinkle with the sesame seeds. Sieve over the icing sugar and cinnamon from a height, then bake for around 25 minutes, or until golden and crisp.

 Harissa dipping sauce

Take the yogurt and place in a serving bowl, drizzle a little olive oil in to the yogurt, now spoon the harissa paste and with the back of the spoon ripple the yogurt harrisa and oil. Don't mix together completely as this will make the sauce look not as appetising.

 

Insanity Burger by Jamie O

800 g minced chuck steak
 olive oil 
1 large red onion 
1 splash of white wine vinegar 
2 large gherkins 
4 sesame-topped brioche burger buns
 4-8 rashers of smoked streaky bacon 
4 teaspoons American mustard 
Tabasco Chipotle sauce 
4 thin slices of Red Leicester cheese 
4 teaspoons tomato ketchup 
For the burger sauce: 
¼ of an iceberg lettuce 
2 heaped tablespoons mayonnaise 
1 heaped tablespoon tomato ketchup 
1 teaspoon Tabasco Chipotle sauce 
1 teaspoon Worcestershire sauce 
1 teaspoon brandy, or bourbon (optional)

 For the best burger, go to your butcher's and ask them to mince 800g of chuck steak for you. This cut has a really good balance of fat and flavoursome meat. Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste. I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side. Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it. At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with the remaining two burgers. To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together. As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and sloppy.

Nutritional Information Amount per serving:
Calories64932%    Carbs37.3g14%   Sugar8.0g9%   Fat38.1g54%   Saturates14.5g73%

Cinnamon Scrolls

Cinnamon Scrolls
2 cups self-raising flour
Pinch salt 90g butter,
chopped ⅔ cup milk

Filling
60g butter,
softened 2 tablespoons soft brown sugar
1 teaspoon cinnamon

Icing
1 cup icing sugar,
sifted 1 tablespoon boiling water (more if needed)
  1. Preheat oven to 210◦C. Brush an oven tray with melted butter or oil. Sift flour and salt into bowl. Rub butter into flour using your fingertips. Make a well in the centre, add almost all the milk. Mix lightly, with flat bladed knife, to a soft dough, adding more liquid if necessary.
  2.Knead dough briefly on a lightly floured surface until smooth. Roll out dough to a 25 x 40 cm rectangle of 5mm thickness.
  3.To Make Filling: Using electric beaters, beat butter and combined sugar and cinnamon until light and fluffy. Spread evenly over the dough rectangle. Roll up the dough from the long side. Using a sharp knife, slice the dough into 3cm pieces. Place dough pieces close together, cut-side up, on the prepared tray. Cook for 12 minutes or until golden. Remove from oven to cool slightly. Drizzle with Icing.
  4.To make Icing: Combine icing sugar and boiling water in a small bowl. Beat mixture until smooth and well combined.

SPRING CLEANSE ~ YOUR BODY ~ Natural Mineral Water

If you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing! As a rule, you should try to avoid as much as possible industrial food and beverages 1) The classical : lemon/cucumber: Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving. 2) The granite : Strawberry/Lime or Raspberry/Lime Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving. 3) The digestive : Fennel/citrus First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool. Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving. 4) The antiOX : Blackberry/Sage Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content. Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving. 5) WATERmelon : watermelon/Rosemary Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving. 6) The exotic : Pineapple/Mint Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving. 7) The traditional : Apple/cinnamon Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving. 8.) The zingibir : Ginger/tea In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down. Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

Lemon Meringue Pie

1 Tin Condensed Milk 3 Large Eggs ½ Cup Lemon Juice ½ Cup Castor Sugar 1 x As Easy As Pie Crust METHOD: 1. Heat oven to 160 degrees 2. Separate egg whites and yolks into 2 different bowls 3. Whisk egg whites until stiff - (Must be able to turn bowl upside down without it falling out!) 4. Add castor sugar slowly and continue whisking – set aside 5. Mix egg yolks and then add tin of Condensed Milk 6. Measure half a cup of lemon juice and add to yolk mixture 7. Beat for about a minute – mixture will start setting 8. Add egg mixture to READY MADE PIE BASE 9. Top with Meringue and spread evenly on top 10. Bake at 160 for 25 minutes. 11. Cool pie on oven rack 12. Refrigerate Pie and ENJOY!

Mad Passionate Explosive Cheese!

Mad Passionate Explosive Cheese! * 125g triple cream Brie * 1⁄4 cup (60ml) Kahlua * 1⁄4 cup (50g) brown sugar * 1⁄4 cup pecans, chopped Preheat oven 180C/360F. Gently slice the lid from the top of the soft cheese without removing. Place the cheese with its lid, on a small tray and bake for 10 minutes. (Preferably on a baking paper lined tray) Meanwhile, in a small saucepan over medium heat, stir the Kahlua and sugar rendering a syrup-like sauce. Bring this lusciousness to a kind boil. Add the pecans and cook for a further 2 minutes, until golden and bubbling. Remove the Brie from the oven, tenderly remove its lid and discard, transfer the wheel to a serving plate. Pour the alluring sauce over the top, so that it flows freely. Indulge immediately with crackers. Serve with a cheeky wine to a cheeky friend!

Yakitori Chicken Skewers