Lamb Steaks with Port Gravy and Greek Potatoes (adapted from Nigella's Lamb with rosemary and port)

Ok so this recipe is majorly inspired by Nigella's Lamb with rosemary and port and this is where I got the idea from when I was sitting watching Nigella's latest TV show "Kitchen" a couple of months ago.

Here is the only version I can find of this recipe online - but it is also printed in her new book "Kitchen"

So when I first came to cook it, I only had internet on my phone still - as we have just moved house. I tried looking for it online there but it was so slow and maddening and my copy of her book was yet to arrive so I decided to do it from memory. I added some ingredients and equally took some away as a result but my version has quickly become a household favourite served with my Greek potatoes.

I have since got the book and tried the actual recipe and whilst it is very nice indeed I still prefer my version so I decided to post it so you can decide your conclusion too....


Ingredients

 

Two lamb leg steaks

A spoonful of onion chutney

A good splash of port

A small onion

2 cloves of garlic

(NB. for some reason these photos don't want to upload the right way up)

Method

Firstly chop up your onion and garlic together nice and small. I used my lovely new Nigella mezzaluna (photographed above here) which really does make light work of this task as you can see below:

Next just fry off in a flat/ frying pan with a little olive oil. Then add your lamb....

cook on both sides until just coloured and then package up in a tin foil package and leave to sit until needed. (NB. This is an excellent tip straight from Nigella which means that your meat doesn't over cook and remains nice and tender, this method also works very well with beef steak too.)

Make sure your tin foil package is fully sealed though to make sure none of the heat escapes.

Add your port and onion chutney to the pan and stir until thickened.

Unwrap your steak packages, empty any gathered juices into the gravy and mix in. Then serve by placing your lamb steaks on a plate, added some Greek potatoes. and pour over some delicious port gravy. Enjoy! 

(I will add a photo of the final dish next time I cook it)

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All at the very reasonable price of £1.79 each - always have great recipes at your fingertips! x

Katie's Delicious & Very Versatile Vegetable Tagine

This was cooked for me by my lovely friend Katie a few weeks ago and is so delicious and so healthy and versatile, you can serve it with whatever you like or even serve it on its own and its just like a chunky veg soup! Enjoy!

Chop a red onion, 1 clove of garlic and 2 celery stalks and soften in some olive oil in a large saucepan/tagine for 5 mins.

Add in 1/2 tsp of each of the following - cumin, ground coriander and cinnamon. Stir for a couple of mins.

Add in 1 tin of chopped tomatoes, veg stock dissolved in a little hot water, and then any veggies you want really!

I added an aubergine, a courgette, 1/2 red pepper.

Simmer for about 40 mins (add a little more water if needed).

Then add in a drained can of chickpeas, and cook for a further 10 mins, just before the end add in some chopped coriander (and maybe some basil), serve with bread/rice!

Katie's Amazing Fresh Chicken Pesto Pasta

Another one from my gorgeous friend Katie.

I do love the diversity of jarred green pesto but the real thing is just a different world of freshness and flavour!

Ingredients 

• Chicken breasts or thighs or any left over chicken
• Bag of fresh basil
• Handful of pine nuts
• Parmesan (preferably freshly grated)
• Swig of extra virgin olive oil
• 2 garlic cloves
• 1 onion
• 500g pasta (of choice)
• Bag of fresh spinach (optional)
• Cup of frozen peas

Method

1. Cook your chicken; if you want extra chickeny flavour use left over roast chicken, or if you have more time roast some chicken thighs with a little honey, salt, pepper and olive oil - this is what I did as the first time I cooked this I did so on a Saturday. If you have less time I have discovered that it is better to cook off your chicken in a separate small frying pan, as below: 

in a little garlic and olive oil before adding it to the rest of the ingredients after stripping it on a chopping board

2. Put your pan of water on to boil ready for the pasta

3. Fry off your diced onion in your biggest frying pan or wok in a little olive oil.

4. Add frozen peas and cook through.

5. In food processor (I have a mini one - these amounts are all guess work, just add more of something if its not quite as you want it!) process one clove of garlic, 1 packet of fresh basil leaves (stalks removed) a small handful of pine nuts, and some Parmesan (shaved or grated) and process, then add extra virgin olive oil to make it a pesto consistency - and that's the pesto done!

(If you can get a small food processor like the one photographed here (from Robert Dyas and was only £16.99) you'll find making the pesto much easier; the first time I made this recipe I used my large food processor and I got in a right mess)

6. Add to the cooked and stripped chicken;

along with the pesto and some fresh spinach, stir it all round until the spinach has wilted.

7. Cook your pasta, 10 mins for dried pasta, whilst the flavours take in the other pan.

8. Once your pasta is cooked, drain and add to your wok and stir round and serve! - one word - YUM!

Nourishing Fish Pie

This is a combination of the fish pie recipe I found on the BBC Good Food Magazine Website and the one which I have in my head that my old friend Cate gave to me yrs ago and is in my handwritten recipe book which I am yet to find since moving house. 

Rule one of doing anything with fish (I tell you as I have learnt the hard way) do not (if at all possible) buy your pre-packed pre-frozen fish from the supermarket which you can't possible know how fresh it is. Buy your fish as fresh as possible. I am lucky as my Mum orders fish deliveries straight from Lincolnshire, caught and chilled that day and so she very kindly added the fish I needed for this recipe to her order. But even if you don't have this facility, where at all possible, buy your fish fresh. 

Ingredients

• 400g skinless white fish fillet
• 400g skinless smoked  fillet
• 600ml full-fat milk (semi works just as well)
• 1 small onion , quartered (or two tiny onions)
• 4 cloves
• 2 bay leaves 
• mixed herbs (fresh or dried)
• 100g butter
• 50g plain flour
• 1kg potato , peeled and cut into even-sized chunks
• handful of cheddar , grated 
• small can of sweetcorn

Peal and chop your potatoes and put on to boil for 10-15 minutes, until they are ready to mash.

When they are ready to mash (you can tell because a knife will slip right through them in the boiling water); drain, place back in the pan, add a little milk and mash. Then leave to stand until you're ready to use.

Pre-heat oven to 200C/fan 180C/gas 6. 

Poach the fish. Put the fish in the pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil - you will see a few small bubbles. 

Reduce the heat and simmer for 8 mins. 

Lift the fish into your pie dish and flake with whatever implement you used to get it out of the pan  

Sprinkle sweetcorn over the fish 

Make the sauce add your flour and butter to your poaching milk, the hob onto a medium heat, and here's the very important bit, use a whisk and do not stop stirring as it comes up to the boil and thickens.

As soon as its nice and thick and saucy pour it over your fish and sweetcorn, season with salt, pepper and herbs. 

 Assemble and bake. Dollop on mashed potato in all sections of the dish, smooth out with the back of a large spoon, then lightly score with a normal fork (thanks Mum for this tip :)) before sprinkling with your handful of cheese. 

Bake for 20- 30 minutes till golden on top.

or

Make up to a day ahead, chill, then bake for 40 mins.

Serve and enjoy!