Showing posts with label Alphabet Challenge. Show all posts
Showing posts with label Alphabet Challenge. Show all posts

Wednesday, June 19, 2024

Fresh Mint Sauce

Sharp and bright, this fresh mint sauce is the perfect, classic accompaniment for roasted and grilled lamb. Make it at least one hour ahead of serving to allow the ingredients time to meld together.

Food Lust People Love: Sharp and bright, this fresh mint sauce is the perfect, classic accompaniment for roasted and grilled lamb. Make it at least one hour ahead of serving to allow the ingredients time to meld together..

I know it’s not eaten as commonly in the US as it is in the UK, but lamb is becoming more readily available, at least in Houston, and that is a good thing. It’s one of our favorite animal proteins.

If you live in the States, I can highly recommend the lamb chops that Costco stocks. They are tender and usually quite thick cut so they are great on a charcoal grill. If you live in the UK, Australia or New Zealand, you are spoiled for choice of lamb cuts and sources!

We recently spent a week in Wales and were in absolute lamb-y heaven. We even managed to source hogget (lamb 1-2 years old) from a well-stocked local butcher and salt march lamb, raised in the Gower on the southern coast from the farm shop

If your mint plants are anything like mine, they grow wild in the summer. Now is a fabulous time to make fresh mint sauce.  

Fresh Mint Sauce

My sprigs of mint weighed 125g. Strip the mint leaves from the stalks. Keep the leaves and discard the stalks. This recipe is adapted from one on Fuss Free Flavors.

Ingredients
1 cup, packed, or 54g fresh mint leaves
4 teaspoons sugar
3 tbsp boiling water
3 tbsp white wine vinegar
Good pinch fine sea salt

Method
Place the mint leaves on a chopping board. Spoon the sugar on top


Rock your very sharp knife back and forth through the mint to chop it. Push it into a pile again, and chop some more. 


Keep going until it is chopped very finely.


Transfer the mint and sugar mixture to a small bowl. Add the boiling water, and mix together, using a wooden spatula or spoon so you can pound the mint gently to soften it. 


Add the vinegar and the pinch of salt and mix together. 


Leave to stand for at least an hour to allow the flavors to meld. I tasted this immediately and thought, “Oh, no, this isn’t like the mint sauce I’m used to.” An hour later and it was much nicer than store-bought!

Serve alongside/on top of your favorite lamb roast or grilled lamb steaks or chops.

Food Lust People Love: Sharp and bright, this fresh mint sauce is the perfect, classic accompaniment for roasted and grilled lamb. Make it at least one hour ahead of serving to allow the ingredients time to meld together..

Enjoy! 

Welcome to the 13th addition to the 2024 Alphabet Challenge, brought to you by the letter M. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. And to today's host, Karen from Check out all the M recipes below:


M. Fresh Mint Sauce - this post!


Pin this Fresh Mint Sauce!

Food Lust People Love: Sharp and bright, this fresh mint sauce is the perfect, classic accompaniment for roasted and grilled lamb. Make it at least one hour ahead of serving to allow the ingredients time to meld together..

 .

Wednesday, June 5, 2024

Easy Lamb and Fresh Tomato Curry

Ripe, juicy tomatoes add a wonderful fresh zing to the fragrant sauce in this easy lamb and fresh tomato curry. Cook it down slowly to intensify the flavors.

Food Lust People Love: Ripe, juicy tomatoes add a wonderful fresh zing to the fragrant sauce in this easy lamb and fresh tomato curry. Cook it down slowly to intensify the flavors.

Many years ago, my husband and I were living in Abu Dhabi where there is a large Indian and Pakistani population so good curry restaurants abound. We either ate out or ordered in at least once a week. 

He always got the chicken jalfrezi, a relatively dry curry with lots of peppers, tomatoes and tender chicken. I always ordered the chicken maharajah, which came covered in the richest, most succulent sauce. There might well have been ground cashews in there. When I close my eyes, I can still taste it!

Here’s the rub. He always wanted some of my sauce! Nice person that I am, I did share, but not without thinking to myself that he could order his own darn sauce. Am I right?

These days I am way more likely to cook curry at home than to go out, so I always make sure it’s a saucy dish. This particular curry is full of flavor and, thanks to puréed fresh tomatoes, it has plenty of sauce to go round for all the family. 

Easy Lamb and Fresh Tomato Curry

I know that not everyone is fond of lamb. If you aren’t lovers of lamb, by all means substitute beef. For me, curry is all about the sauce and this dish is one of my favorites, whatever protein you choose.

Ingredients
1 lb 13 oz or 840g lamb ribs, chopped into bite­sized pieces 
1 teaspoon fine sea salt, plus more to taste when the dish has finished cooking
Freshly ground black pepper
1 tablespoon vinegar
4 large ripe tomatoes (1 lb 113⁄4 oz or 786g) 
1/4 cup or 60ml olive oil for browning the lamb 
1 onion, sliced
2 cloves garlic, minced
2 red chili peppers, minced
3 tablespoons curry paste
1⁄4 cup or 60g plain yogurt
Good handful cilantro, chopped

Optional for garnish:
dollop of yogurt
chopped cilantro

Method
Chop the lamb into bite-sized pieces and put them in a non-reactive bowl. Season with salt and pepper. Add vinegar and toss to coat. Set aside to marinate.


Core your tomatoes, cut them in quarters and pop them in a blender. Process until completely liquid. You might have to add about 1/4-1/2 cup of water to get them moving.

In a large skillet over a medium high heat, heat the olive oil and brown the lamb in batches, and remove to a plate.


Add the sliced onion to the pan and cook for a few minutes, until softened. Add in the garlic and chili peppers and stir.

Add in the curry paste. Stir and fry for a few more minutes.


Put lamb back in the pan, along with any juices that accumulated on the plate. Stir well to cover the lamb with the curry paste, onions and garlic.


Pour in the puréed fresh tomatoes. 


Stir well. Bring to the boil then reduce the fire to a slow simmer.

Cook covered for 45 minutes or until the lamb is tender, stirring occasionally.

Remove the lid and simmer until the liquid has reduced by half, so the sauce is thick and concentrated. This could take another 10­-15 minutes. Taste for salt and add more if necessary.

Finish by stirring through the plain yogurt and chopped cilantro.


Garnish with a dollop more of the yogurt and cilantro in your serving dish, if desired. Serve with rice or naan.

Food Lust People Love: Ripe, juicy tomatoes add a wonderful fresh zing to the fragrant sauce in this easy lamb and fresh tomato curry. Cook it down slowly to intensify the flavors.

Enjoy!

Welcome to the 12th addition to the 2024 Alphabet Challenge, brought to you by the letter L. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the L recipes below:



Pin this Lamb and Fresh Tomato Curry! 

Food Lust People Love: Ripe, juicy tomatoes add a wonderful fresh zing to the fragrant sauce in this easy lamb and fresh tomato curry. Cook it down slowly to intensify the flavors.

 .

Tuesday, May 21, 2024

Korean Barbecue-style Meatballs

These tasty Korean barbecue-style meatballs are made with both pork and beef, seasoned with garlic, ginger, brown sugar, soy and gochujang paste. Roasted in a hot oven, they caramelize beautifully! 

Food Lust People Love: These tasty Korean barbecue-style meatballs are made with both pork and beef, seasoned with garlic, ginger, brown sugar, soy and gochujang paste. Roasted in a hot oven, they caramelize beautifully!

Serve these delightful sweet and savory bites simply with forks or toothpicks as an appetizer or with rice and/or vegetables as a main course. I like to drizzle the rice with kecap manis – sweet soy sauce – or just more regular soy sauce. Either way, the meatballs are wonderful and bursting with flavor.

Korean Barbecue-style Meatballs

The meatball mixture can be made ahead, covered and refrigerated for three hours or even overnight. You can use all beef for the mixture but make sure it is at least 80 lean/20 percent fat so you don’t end up with dry meatballs. I prefer the mix of beef and pork. This recipe is adapted from one in New York Times Cooking. cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs

Ingredients
8 oz or 225g ground beef 
8 oz or 225g ground pork 
4 whole green onions/scallions
2 in or 5cm knob fresh ginger, peeled
5 cloves garlic 
1/2 cup or 38g panko 
2 tablespoons low-sodium soy sauce
2 tablespoons gochujang paste
2 tablespoons, firmly packed, dark brown sugar
2 teaspoons toasted sesame oil
1/4 – 1/2 teaspoon fine sea salt
A few generous grinds of black pepper

Optional to garnish: chopped cilantro or parsley leaves

Method
Heat your oven to 425° or 218°C. Use a small food processor to mince the ginger, garlic and the white parts of your green onions. Chop the green part of the green onions with a sharp knife.


In a large bowl, combine all of the ingredients, including the minced items and the chopped green onion.  


Use your hands or a firm spatula to gently mix it all together till homogeneous.


At this point of any meatball or patty recipe, I always recommend you cook just a little of the mixture to see if it needs more salt. This pan is my tiny one for frying a single egg so you can see how little I cooked. Add more salt, if needed. 


Use a spoon or small cookie dough scoop to divide the meat mixture on to a baking pan lined with foil or a silicone liner. With damp hands, shape the meat into balls. As you can see from the baked photo. I made 27 bite-sized balls.


Bake until golden and cooked through, about 10-12 minutes. Broil for a further 2-3 minutes if you’d like them darker brown. The pan looks like the juices burned but I am here to tell you that once it cooled, we were scraping that off with our bare fingers and eating it! So good! 


Serve warm, sprinkled with a little chopped cilantro or parsley, if desired.

Food Lust People Love: These tasty Korean barbecue-style meatballs are made with both pork and beef, seasoned with garlic, ginger, brown sugar, soy and gochujang paste. Roasted in a hot oven, they caramelize beautifully!

If you are going the rice route, pop the meatballs on top with a little extra soy or sweet soy sauce. 

Food Lust People Love: These tasty Korean barbecue-style meatballs are made with both pork and beef, seasoned with garlic, ginger, brown sugar, soy and gochujang paste. Roasted in a hot oven, they caramelize beautifully!

Enjoy! 

Welcome to the 11th addition to the 2024 Alphabet Challenge, brought to you by the letter K. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the K recipes below:



Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 
K. Korean Barbecue-style Meatballs - this post!


Pin these Korean Barbecue-style Meatballs! 

Food Lust People Love: These tasty Korean barbecue-style meatballs are made with both pork and beef, seasoned with garlic, ginger, brown sugar, soy and gochujang paste. Roasted in a hot oven, they caramelize beautifully!

 .

Wednesday, May 8, 2024

Java Dry Spice Mix Chops

These java dry spice mix chops are seared for a few minutes in a hot grill pan, then finished off in a hot oven, which keeps them tender and juicy. The java dry spice rub is made with ground roasted coffee beans, cumin, brown sugar, smoked paprika and garlic powder. And, of course, salt! 

Food Lust People Love: These java dry spice mix chops are seared for a few minutes in a hot grill pan, then finished off in a hot oven, which keeps them tender and juicy. The java dry spice rub is made with ground roasted coffee beans, cumin, brown sugar, smoked paprika and garlic powder. And, of course, salt!

This is probably my favorite homemade spice mix. The roasted coffee really adds a depth of flavor that goes so well with pork. So well, in fact, that I also use it on whole pork roasts. If you have a sous vide precision cooker, you'll want to have a look at my sous vide java dry spice pork roast recipe. Boy, howdy, it is good! 

Java Dry Spice Mix Chops

Apologies for the lack of photos of the pork chops being cooked in the griddle pan. Lighting wasn't great but I hope I have made up for it with good instructions. Should you have a question, please leave me a comment. 

Ingredients
2 thick cut pork chops, untrimmed 
3­-4 teaspoons java dry spice rub (Get the recipe here: Java Dry Spice Rub)

Tools needed
heavy grill pan 
wooden skewers

Method
Wash the pork chops and dry them slightly with a paper towel. Sprinkle the chops liberally with the java dry spice rub and use your clean hands to rub it all over.


Cover the chops with cling film and refrigerator at least half an hour or longer if you have the time. 

When you are ready to cook the pork chops, preheat your oven to 400°F or 200°C and remove the chops from the refrigerator. 

When the oven is just about at temperature, heat your grill pan or an iron skillet over a medium high flame. 

Use several wooden skewers to pin your chops together, fat/skin side together. Once the pan is hot, stand the chops up fat/skin side down for 4­-5 minutes. 


Move them around the pan to take advantage of the heat to render the fat and get the skin a bit crispy. 

Transfer the chops to a plate and remove the skewers. 

Put the chops back in the pan, this time on their sides and set a timer for 3 minutes. 

When the timer rings, turn the chops over and set it for another 3 minutes. 

Repeat, giving the chops only 1 minute on each side. If you want to get fancy, turn the chops so the grill lines cross. 

Transfer the grill pan to your preheated oven and roast for a further 8-10­ minutes. You can cut near the bone to check for doneness. (If you have a meat thermometer, the ideal temperature is 145°F or 62.8°C.) The pork can be slightly pink. It will continue to cook as it rests. 

Remove from the oven and allow to rest for 5 minutes before serving. 

Food Lust People Love: These java dry spice mix chops are seared for a few minutes in a hot grill pan, then finished off in a hot oven, which keeps them tender and juicy. The java dry spice rub is made with ground roasted coffee beans, cumin, brown sugar, smoked paprika and garlic powder. And, of course, salt!

Enjoy! 


Welcome to the 10th addition to the 2024 Alphabet Challenge, brought to you by the letter J. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the J recipes below:



J: Java Dry Spice Mix Chops - this post!



Pin these Java Dry Spice Rub Chops!

Food Lust People Love: These java dry spice mix chops are seared for a few minutes in a hot grill pan, then finished off in a hot oven, which keeps them tender and juicy. The java dry spice rub is made with ground roasted coffee beans, cumin, brown sugar, smoked paprika and garlic powder. And, of course, salt!

 .

Tuesday, April 23, 2024

Raspberry Rhubarb Ice Cream

This Raspberry Rhubarb Ice Cream is so easy to make, rich and creamy, tangy and full of flavor. It’s the perfect taste of summer. No churning required! 

Food Lust People Love: This Raspberry Rhubarb Ice Cream is so easy to make, rich and creamy, tangy and full of flavor. It’s the perfect taste of summer. No churning required!

I’ve mentioned here before about the delicious. magazine group I belong to, a disparate group of women, brought together on What’s App by one of the delicious. team, who have now become firm friends. 

And like many friends, we lead each other into temptation! Cookbooks are a particular weakness many of us share and when one of our number mentioned that she makes ice cream all the time from a vintage book she owns, we all scurried to find a copy online to order. 

Of course, this then required the creation of yet another What’s App group called Ice Maidens where we share photos of our ice cream. I fully expect that group to ramp up production as the weather heats up! Watch this space if you love no-churn ice cream.

Raspberry Rhubarb Ice Cream

This is mash up of two recipes from the vintage cookbook Ices Galore by Helge Rubinstein and Sheila Bush. If you love easy ice creams, sorbets, etc. that do not need an ice cream maker to create, look for a copy of this book online. It’s a small paperback packed with great frozen treats.

Ingredients
312g or 11 oz rhubarb, trimmed
1 cup or 225g sugar
5 1/2 oz or 156g raspberries
1 cup or 240ml double or whipping cream
1/4 teaspoon cream of tartar
Optional: 2 tablespoons gin infused with strawberry

Method
Cut the trimmed rhubarb into 1 in or 2 cm pieces.


In a pot with a lid, cook the rhubarb down with the sugar until it is soft, stirring occasionally. Do not add any water. Depending on your rhubarb, this should take about 20-25 minutes.


Remove the lid and set the rhubarb aside to cool. 


Puree the raspberries and push them through a mesh sieve. Discard the seeds.


Add the raspberries to the rhubarb. Stir well. 


Once the rhubarb and raspberry are cool, stir in the strawberry infused gin, if using, 


Whip the cream to soft peaks, sprinkling in the cream of tartar as you go. The cream of tartar helps stabilize the cream.


Gently fold the fruit through the whipped cream. 


Put it in the freezer for 3-4 hours or until it’s beginning to set. 


When the mixture is beginning to set, beat well. 


Transfer to a freezer safe container with a lid and replace in freezer.
 

Freeze till completely set. 

Remove from the freezer shortly before serving. 


Scoop to serve.

Food Lust People Love: This Raspberry Rhubarb Ice Cream is so easy to make, rich and creamy, tangy and full of flavor. It’s the perfect taste of summer. No churning required!

Enjoy! 

I'm a little late joining the group but this is my 10th addition to the 2024 Alphabet Challenge, brought to you by the letter I. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the I recipes below:

I: Raspberry Rhubarb Ice Cream - today's post! 


Pin this Raspberry Rhubarb Ice Cream! 

Food Lust People Love: This Raspberry Rhubarb Ice Cream is so easy to make, rich and creamy, tangy and full of flavor. It’s the perfect taste of summer. No churning required!

.


Wednesday, April 10, 2024

Crispy Bacon-wrapped Chicken Hearts

Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good. 

Food Lust People Love: Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good.

At least a couple of times a year, we celebrate what we call Brazil Night, usually for our daughters’ birthdays. The meal starts with caipirinhas to drink and includes grilled chicken hearts and picanha (the cap of the rump, a popular cut in Brazil that has finally made its way stateside, much to our delight), black beans, rice, farofa (toasted manioc flour) and molha, which is very similar to pico de gallo. 

While I wouldn’t mess with the simple marinated chicken hearts we grill on skewers for a Brazil Night, I’ve long wanted to try wrapping them in bacon, similar to one of our favorite Christmas Eve appetizers: Angels on horseback aka smoked oysters wrapped in bacon. 

I am here to report that they were wonderful! Tender inside with crispy bacon on the outside. Definitely going on the “would make again” list!

Crispy Bacon-wrapped Chicken Hearts

This makes a bunch of chicken hearts, about 50. My husband and I munched on these for a couple of days since we weren’t throwing a party needing appetizers and it’s just the two of us at home. Still, no regrets. They are that tasty.

Ingredients
1.15 lb or 500g chicken hearts
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon fine sea salt
Freshly ground black pepper
1 lb or 450g thin cut smoked bacon

Method
Use a sharp knife to trim the fatty ends off of the hearts. This first step is optional and I totally skip it for the skewered chicken hearts we will grill over hot coals because the fatty ends get crispy. 


However, when wrapped with bacon and roasted in the oven, those fatty ends can’t crisp up as much, so I did trim mine somewhat. You don't have to get every last piece of fat off, just the majority, if you choose to trim. 

In a mixing bowl, stir the hearts in the lime juice, olive oil, salt with a few generous grinds of black pepper. 


Cover and refrigerate for one hour. When the hour is up, preheat your oven to 400°F or 200°C. 

Cut the bacon slices in three and wrap one piece around each chicken heart, securing it with a toothpick. A little tip: If one end of the bacon piece is fattier than the other, roll up from the meatier side so the fat is on the outside and can crispy up more. 


Place them on a large lined baking pan. I hate cleaning baked on grease so I line mine first with foil, then a silicone liner. 


Bake in your preheated oven for about 20-25 minutes or until the bacon is crispy and golden.


Drain on paper towels.


Transfer the hearts to a plate to serve. A glass of chilled rosé goes beautifully with them.

Food Lust People Love: Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good.

Enjoy! 

Welcome to the 9th edition of our 2024 Alphabet Challenge being brought to you by the letter H. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the H sponsored recipes below:


H: Crispy Bacon-wrapped Chicken Hearts - today's post!


Pin these Crispy Bacon-wrapped Chicken Hearts!

Food Lust People Love: Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good.

 .