Discussion
Cooking 3 things tonight - I've never tried to do before - all the recipes came out of BBC's "Olive" magazine if you're interested....
So tonight we have
Rosemary Foccacia
Italian Lamb Stew wih rosemary and olives
Roasted Butternut Squash with chilli and sage crumbs
Interested to see how the foccacia comes out - as there's quite a lot to remember/do, normally I just chuck things together - having to actually measure ingredients out was a PITA
Lamb has 2 1/2 hours left to go - will let you know how it all comes out.
If anyone's interested - I can post the ingredients/steps from the magazine ?
So tonight we have
Rosemary Foccacia
Italian Lamb Stew wih rosemary and olives
Roasted Butternut Squash with chilli and sage crumbs
Interested to see how the foccacia comes out - as there's quite a lot to remember/do, normally I just chuck things together - having to actually measure ingredients out was a PITA
Lamb has 2 1/2 hours left to go - will let you know how it all comes out.
If anyone's interested - I can post the ingredients/steps from the magazine ?
Italian Lamb Stew with rosemary and olives
This was stunning.....
2.5 Kg Boneless Lamb shoulder (excess fat trimmed)
4 tbsp flour (Well seasoned for dusting)
3 tbsp olive oil
3 large onions, chopped
4 celery stalks, diced
4 carrots, peeled and diced
4 garlic cloves, sliced
2 tbsp rosemary leaves, roughly chopped
350 ml White wine
2 x 400g tins plum tomatoes (pulled apart or roughly chopped)
20 pitted black olives
2 lemons - juiced and zested
small bunch parsley
Heat the oven to 160C/140C Fan/Gas 3
Cut the lamb into chunks and dust with the flour
Heat 1 tbsp oil in a casserole dish/pan and brown the lamb in batches. You should be left with a lovely dark brown coating on the bottom of the pan.
Pour in remaining oil and cook the onions, celery, carrots, garlic and rosemary
Season and cook for 10 mins
Add the wine tomatoes and meat and bring to a simmer
Cover and cook for 2 1/2 - 3 hours.
Just before serving, add the lemon juice/zest/parsley
Foccacia with Rosemary
fiddly, but worth it.....
2 tsp dried yeast
475g plain flour
75 ml olive oil
3 tsp sea salt flakes
10 g chopped rosemary leaves plus some whole to garnish
Put 1 tsp yeast into a bowl with 125ml warm water and leave for 10 mins or so. Then stir in 75g of the flour
Cover bowl with cling film and leave for 45 mins
After 45 min - mix the other 1tsp of yeast with 250ml warm water, leave again for 10 mins...then add it to the first mix along with the olive oil, rosemary, 2tsp of the salt and remaining flour.
mix to a dough and knead for 10 mins (the dough will still be quite 'wet', so dust liberally with flour)
Put in a well oiled bowl, cover with cling film and leave somewhere warm for 1 hour.
Oil a shallow roasting tin (to shape the foccacia). punch the air out of the dough and shape in the tin. Cover again and leave for another hour.
Heat an oven to 220C/200C Fan/Gas 7 and pop in a baking sheet to preheat. Sprinkle dough with remaining salt and some rosemary leaves.
Transfer the dough from the roasting tin onto the baking sheet and bake for 15-20 mins until risen and golden.
Cut into squares and serve either hot or cold
Roasted Squash with chilli and sage crumbs
Found this a nice alternative to potatoes, which can be a bit 'samey' at times.
2 Butternut Squash, seeds removed and cut into wedges
80g fresh breadcrumbs
olive oil
2 cloves garlic, sliced
1 red chilli, sliced
Small bunch sage leaves
Italian hard cheese (such as Parmesan, grana padano) - recipe called for Grana, I couldn't find any so used Parmesan.
Heat oven to 200C/180C fan/gas 6
Put Squash into baking dish
Toss breadcrumbs with 2 tbsp oil and season.
Sprinkle squash with chilli, garlic and sage - drizzle with some olive oil.
Now sprinkle with the breadcrumbs and cheese
Bake for 35-40 mins
Enjoy !!
This was stunning.....
2.5 Kg Boneless Lamb shoulder (excess fat trimmed)
4 tbsp flour (Well seasoned for dusting)
3 tbsp olive oil
3 large onions, chopped
4 celery stalks, diced
4 carrots, peeled and diced
4 garlic cloves, sliced
2 tbsp rosemary leaves, roughly chopped
350 ml White wine
2 x 400g tins plum tomatoes (pulled apart or roughly chopped)
20 pitted black olives
2 lemons - juiced and zested
small bunch parsley
Heat the oven to 160C/140C Fan/Gas 3
Cut the lamb into chunks and dust with the flour
Heat 1 tbsp oil in a casserole dish/pan and brown the lamb in batches. You should be left with a lovely dark brown coating on the bottom of the pan.
Pour in remaining oil and cook the onions, celery, carrots, garlic and rosemary
Season and cook for 10 mins
Add the wine tomatoes and meat and bring to a simmer
Cover and cook for 2 1/2 - 3 hours.
Just before serving, add the lemon juice/zest/parsley
Foccacia with Rosemary
fiddly, but worth it.....
2 tsp dried yeast
475g plain flour
75 ml olive oil
3 tsp sea salt flakes
10 g chopped rosemary leaves plus some whole to garnish
Put 1 tsp yeast into a bowl with 125ml warm water and leave for 10 mins or so. Then stir in 75g of the flour
Cover bowl with cling film and leave for 45 mins
After 45 min - mix the other 1tsp of yeast with 250ml warm water, leave again for 10 mins...then add it to the first mix along with the olive oil, rosemary, 2tsp of the salt and remaining flour.
mix to a dough and knead for 10 mins (the dough will still be quite 'wet', so dust liberally with flour)
Put in a well oiled bowl, cover with cling film and leave somewhere warm for 1 hour.
Oil a shallow roasting tin (to shape the foccacia). punch the air out of the dough and shape in the tin. Cover again and leave for another hour.
Heat an oven to 220C/200C Fan/Gas 7 and pop in a baking sheet to preheat. Sprinkle dough with remaining salt and some rosemary leaves.
Transfer the dough from the roasting tin onto the baking sheet and bake for 15-20 mins until risen and golden.
Cut into squares and serve either hot or cold
Roasted Squash with chilli and sage crumbs
Found this a nice alternative to potatoes, which can be a bit 'samey' at times.
2 Butternut Squash, seeds removed and cut into wedges
80g fresh breadcrumbs
olive oil
2 cloves garlic, sliced
1 red chilli, sliced
Small bunch sage leaves
Italian hard cheese (such as Parmesan, grana padano) - recipe called for Grana, I couldn't find any so used Parmesan.
Heat oven to 200C/180C fan/gas 6
Put Squash into baking dish
Toss breadcrumbs with 2 tbsp oil and season.
Sprinkle squash with chilli, garlic and sage - drizzle with some olive oil.
Now sprinkle with the breadcrumbs and cheese
Bake for 35-40 mins
Enjoy !!
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