Pistonheads cooking competition - Round 4
Discussion
Lamb and pumpkin tagine
This a recipe borrowed from an Egyptian friend of mine
Fry 3 medium onions until soft and set aside
Take 1.5kg of boneless shoulder of lamb
Cut into decent sized chunks, leaving the fat (i.e. flavour) on
Roll the chunks in well seasoned flour, pan fry in batches until brown on all sides and set aside
Return the onions and meat to the pan and stir in 3tsp each of ground cumin, coriander & paprika, 2tsp chopped root ginger and two sticks of cinnamon
At this point your kitchen will fill with the heady aromas of North Africa
Add 800ml of passata and 800ml water, realising the pan you've used is way too small
To the sound of "I told you so" ladle the mix into a correctly sized pan
Bring to the boil, cover and simmer for 90 minutes
Add chunks of pumpkin (~750g) and cook for a further 30 minutes. Then add 350g apricots (he calls for dates but I'm not a fan) and cook for 5 minutes. Serve with couscous and top with coriander and flaked toasted almonds. A glass of Shiraz goes down nicely too.
ETA serves 6-8
This a recipe borrowed from an Egyptian friend of mine
Fry 3 medium onions until soft and set aside
Take 1.5kg of boneless shoulder of lamb
Cut into decent sized chunks, leaving the fat (i.e. flavour) on
Roll the chunks in well seasoned flour, pan fry in batches until brown on all sides and set aside
Return the onions and meat to the pan and stir in 3tsp each of ground cumin, coriander & paprika, 2tsp chopped root ginger and two sticks of cinnamon
At this point your kitchen will fill with the heady aromas of North Africa
Add 800ml of passata and 800ml water, realising the pan you've used is way too small
To the sound of "I told you so" ladle the mix into a correctly sized pan
Bring to the boil, cover and simmer for 90 minutes
Add chunks of pumpkin (~750g) and cook for a further 30 minutes. Then add 350g apricots (he calls for dates but I'm not a fan) and cook for 5 minutes. Serve with couscous and top with coriander and flaked toasted almonds. A glass of Shiraz goes down nicely too.
ETA serves 6-8
Edited by thekirbyfake on Sunday 15th November 20:55
Pumpkin, skin off, seeds removed, cut in chunks, bake in the oven with sweet potato, red onions and chunks of peppers until soft. Place in a bowl with chestnuts, crumbled goats cheese, balsamic vinegar (or my home made strawberry vinegar) and some sage leaves, toss together with olive oil and voila....... a brilliant veggie option.
After a couple of weeks away on foreign food this was an excellent set of ingredients - even with only two days to work on it!
IMO you really can't do much better than a roast so that was it.
Lamb was a whole shoulder, rubbed in oil then sprinkled with salt, garlic and rosemary. Covered in tinfoil then into a hot oven, turned down to 120 then left for eight hours until it fell off the bones.
Potatoes, parsnips, carrots and half a pumpkin were chopped up and tossed in olive oil, fennel seeds, cumin seeds and a few chilli flakes. Veg went in about 45 minutes from the end.
Served with a few green beans.
Enough left over to make a parsnip, potato and pumpkin mash then with a tin of beans make a cheeky shepherds pie for tea tonight.
IMO you really can't do much better than a roast so that was it.
Lamb was a whole shoulder, rubbed in oil then sprinkled with salt, garlic and rosemary. Covered in tinfoil then into a hot oven, turned down to 120 then left for eight hours until it fell off the bones.
Potatoes, parsnips, carrots and half a pumpkin were chopped up and tossed in olive oil, fennel seeds, cumin seeds and a few chilli flakes. Veg went in about 45 minutes from the end.
Served with a few green beans.
Enough left over to make a parsnip, potato and pumpkin mash then with a tin of beans make a cheeky shepherds pie for tea tonight.
Seems like such a long time ago now, but I made my entry for Halloween. Made a Hot Halloween Beanpot
Cooked the onion, added potatom then lamb mince until it was brown all over. Added some home made curry paste (coriander, cumin, chilli powder, tumeric, garlic, ginger, paprika etc..) Added some cubes of pumpkin and vegetable stock and left to simmer for about 30 mins. Before we were ready to eat it, I added some mixed beans (chick peas, kidney beans, pinto beans, cannellini beans) and then served in my hollowed out pumpkins!
Cooked the onion, added potatom then lamb mince until it was brown all over. Added some home made curry paste (coriander, cumin, chilli powder, tumeric, garlic, ginger, paprika etc..) Added some cubes of pumpkin and vegetable stock and left to simmer for about 30 mins. Before we were ready to eat it, I added some mixed beans (chick peas, kidney beans, pinto beans, cannellini beans) and then served in my hollowed out pumpkins!
No entry from me this time, just deluged with stuff to do at work and home recently.
For the record I was going to do 'special mix kebab yessir' with lamb kofte, shish and an ingenious shawarma. With some kind of pumpkin hummous hidden amongst the sauces on the side. -But didn't.
Some good looking dishes though.
For the record I was going to do 'special mix kebab yessir' with lamb kofte, shish and an ingenious shawarma. With some kind of pumpkin hummous hidden amongst the sauces on the side. -But didn't.
Some good looking dishes though.
Edited by captainzep on Tuesday 17th November 09:46
trix-a-belle said:
if there aren't anymmore guess we need to set up a poll..?
any experts..?
http://www.pistonheads.com/gassing/topic.asp?h=0&f=192&t=774224&mid=29425&nmt=4th%20Cooking%20Competition%20Pollany experts..?
Here we go.
Have the rules been clarified on Veggie options and people who can't use photobucket?
okey dokey,just joined another image hoster. here goes:
Lamb Katsu Curry with Pumpkin Korroke and Glutinous Rice.
i wanted a winter warmer but couldn't get pumkpin korroke [croquettes] out of my head so it had to include them as a side. this is what i came up with.
i ended up rubbing a cheap lamb shank with salt, pepper and madras powder and cooking it for 4hrs at 100deg. i then rubbed it in chinese bbq sauce [thick, smelly, lovely!] and roasted it for 30mins at 180 to crispen up.
the katsu curry sauce was homemade and the winner of my katsu sauce experiment [thread to come] and was added to some fried onions, carrot and mushrooms prior to serving.
the glutinous rice followed a standard dim sum recipe and was seasoned/spiced but i left out the pork. managed to blag a few banana leaves for free form the thai shop around the corner to steam them in - result!
pumpkin korroke are basic croquettes made with mashed steamed pumpkin, finely diced fried onion and chopped parsley. i managed to find japanese panko breadcrumbs but didn't find them different to normal breadcrumbs.
anyway, here it is. as said, not photogenic but pic 2 at least shows the main components well.
ps - chips and katsu curry sauce cannot be beat
Lamb Katsu Curry with Pumpkin Korroke and Glutinous Rice.
i wanted a winter warmer but couldn't get pumkpin korroke [croquettes] out of my head so it had to include them as a side. this is what i came up with.
i ended up rubbing a cheap lamb shank with salt, pepper and madras powder and cooking it for 4hrs at 100deg. i then rubbed it in chinese bbq sauce [thick, smelly, lovely!] and roasted it for 30mins at 180 to crispen up.
the katsu curry sauce was homemade and the winner of my katsu sauce experiment [thread to come] and was added to some fried onions, carrot and mushrooms prior to serving.
the glutinous rice followed a standard dim sum recipe and was seasoned/spiced but i left out the pork. managed to blag a few banana leaves for free form the thai shop around the corner to steam them in - result!
pumpkin korroke are basic croquettes made with mashed steamed pumpkin, finely diced fried onion and chopped parsley. i managed to find japanese panko breadcrumbs but didn't find them different to normal breadcrumbs.
anyway, here it is. as said, not photogenic but pic 2 at least shows the main components well.
ps - chips and katsu curry sauce cannot be beat
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