KATKAT'S KITCHEN
RECIPES FROM KATKAT'S KITCHEN
Roast Lamb With Anchovies
Roast Lamb With Anchovies
Roast lamb with Anchovies has to be with anchovies, but you may want to tone it down a bit.
Roast Lamb With Anchovies
Roast Lamb With Anchovies is a family meal but also one that can be used for dinner parties because it has such sophisticated undertones. I found the recipe below and liked the idea of adding capers, but I served it with a salsa verde rather than a mint salsa. The anchovies flavour the lamb but they also make a delicious jeux.
Fire and Food: Spit Roasted Lamb with Caper, Anchovy & Mint Salsa
For the spit roast: – Lamb leg, off the bone – 4-5 anchovy fillets – 4-5 peeled and squashed garlic cloves – 1 dollop of butter – Mint leaves, roughly broken up – Salt and pepper – Olive oil to rub on the outside – Kitchen string (!) …
http://firefoodie.blogspot.com/
Recipe for Roast Lamb With Anchovies
1 lamb leg, bone-in (about 2.75kg)
16 anchovy fillets
1 tablespoon salted baby capers, rinsed, drained
2 handfuls of lemon thyme
75g butter, softened
Lashing of freshly milled black pepper
250 ml white wine
250 ml chicken stock
16 garlic cloves, unpeeled
1 tablespoon olive oil
Salsa Verde
2 cloves of garlic
1 small handful of salted capers, soaked for 30 minutes, drained, coarsely chopped
2 large handfuls of chopped fresh Italian flat leaf parsley
2 chopped spring onion or scallions
1 handful of chopped fresh mint leaves
lemon juice from half a lemon
2 teaspoons lemon zest
Good glug of extra-virgin olive oil
1 teaspoon dried crushed red pepper flakes
coarse salt flakes
1 1/2 teaspoons freshly ground black pepper
Method
Preheat oven to 140C.
Pierce lamb with a small sharp knife and press the anchovies deep into the flesh with the capers and some thyme leaves . Push the seasoning right into the incision, the lemon thyme and anchovies will not flavour the meat if it is poking out. Mix any remaining anchovies with the butter and smear over the top of the meat. Place in a roasting pan, smother with black pepper, pour over wine and stock and roast until meat is tender about two hours, topping up with extra stock if pan begins to dry out.As you can see I like my meat rare you may want to cook it longer, I have heard some cooks say the cooking time for Roast lamb with anchovies is as long as 4 hours.Taste the juices and see if any salt is necessary – it shouldn’t be, because of the anchovies. During roasting, the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy. If it’s too thin, a quick bubble on the hob should improve the consistency.
To Make the Salsa verde
Salsa verde means green sauce from the Spanish, and in Mexico it is made from green tomatillos, but the Italians use herbs for their salsa verde. Salsa verde is a lovely rustic sauce, that accompanies strong tasting fish or meat. You may thinkl that salsa verde will overpower the roast lamb with anchovies, but the two flavours meld beautifully. The secret of a really good salsa verde is to hand chop the herbs, when you put them in a food processor they go to mush. Finely chop the garlic, capers, anchovies and herbs and put them into a bowl. Add the lemon juice, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and add more lemon juice for piquancy if it needs it.
Variations on Roast Lamb With Anchovies
Sometimes Roast Lamb with Anchovies, needs sweetening and I like to serve it with pomegranates but the salsa verde is a step to far, it is perfect with mashed potato with loads of butter and a dash of freshly grated nutmeg.However you serve your roast lamb with anchovies, it is perfect with spinach and garlic, or watercress.When you first start to cook roast lamb with anchovies, the aroma of fish is strong, but by the time the lamb is cooked, the anchovies have melted into the gravy.Roast lamb with anchovies is a common dish in the South Mediterranean.However they normally add rosemary rather than lemon thyme to their roast lamb with anchovies, but I dislike rosemary and prefer thyme.
Meatballs in a sweet and sour Sauce
Meatballs in a sweet and sour Sauce.
I adore meatballs anyway they come, whether it is albondigas con almendras ( meatballs with almond Sauce) a Spanish tapas, meatballs in tomato sauce, spicy Moroccan meatballs, fiery South Indian meatballs, or Sicilian meatballs in a sweet and sour sauce. Meatballs are so easy to knock up if you have a groumd meat, some onions or leeks and a few fresh herbs, all you need is the sauce. Meatballs are tastier if they are fried in lard, but of course olive oil is the healthier choice, but that does not stop me from frying meatballs in lard every once in a while.
Meatballs in a sweet and sour Sauce.
I am making the most of the cold weather to eat all my favourite comfort foods and meatballs are high on the list.
‘Sexy Meatballs’ Invades Medfield Kitchen to Film Pilot for Cooking Show
Filmmakers turned a Medfield resident’s kitchen into a cooking set for a segment of a pilot, “Sexy Meatballs.” By Jeremie Smith Jennifer King (orange apron) and Melissa Sullivan of “Sexy Meatballs” pose for a photo with director Jon Schroder, …
medfield.patch.com
How to Make a Big Batch of Tiny Meatballs
I was not a meatball lover when I was a kid. This was partly because my mother’s version of meatballs was this thing called Surprise Balls, and it was my least favorite meal of all. Surprise Balls were large (about the size of a goose egg) ground beef …
www.huffingtonpost.com
Ingredients
Fot the meatballs
500g ground beef
500g ground pork
1 leek finely chopped
150g frozen spinach, thawed and drained thoroughly
1 large organic egg
2 handfuls of fresh coriander
4 cloves of garlic finely chopped
1 teaspoon kosher salt
1/2 teaspoon chilli flakes
2-3 slices of brown bead crumbs (meatballs need a thickener, but fresh bread whizzed in a food processor is perfect
For the sweet and sour sauce
1 red onion, finely chopped
2 garlic cloves,finely chopped
1 tablespoon sugar
1 tin of chopped tomatoes
2 tablespoons tomato concentrate
2 tablespoons sherry vinegar
Preheat the oven to 400 degrees F.
Method for Meatballs in a sweet and sour Sauce.
In a large mixing bowl, combine the meat spinach, egg, leek, coriander, garlic powder, salt, chilli flakes, and enough bread crumbs to make them hold together. Using your hands, shape the meatballs into rounds, and place the meatballs on a baking tray. If they are the size of golf balls they should take about twenty minutes.
To make the sweet and sour sauce, fry the onions until soft, add the garlic for the last minute. When they are cooked add the rest of the ingredients and simmer for five minutes, then add the meatballs for the last five minutes.
Variations for meatballs in a sweet and sour Sauce
Meatballs in a sweet and sour Sauce is not the only way of serving meatballs, they are delicious in a simple Italian style of meatballs in a tomato basil sauce. Some people like to add a can of pineapple to the sauce, when making meatballs in a sweet and sour sauce, but it is too sweet for me, though I sometimes add fresh mango or pineapple. The combination of tomato juice and sherry vinegar is a perfect fresh taste for me. Meatballs in a sweet and sour Sauce is one of those recipes where less is more. If I want to make a main meal out of meatballs in a sweet and sour Sauce I serve them over noodles or spaghetti.Sicilian Meatballs in a sweet and sour sauce makes a nice change and my favourite recipe is here.
Meatballs in a sweet and sour Sauce Jamaican style
Gammon Steak with Rhubarb and Ginger Chutney
I have to say though that Rhubarb and Ginger Chutney is not a sexy looking dish at all, but what it lacks visually it makes up more than ten times over with the taste. The tartness of the Rhubarb and Ginger Chutney goes wonderfully well with pigeon breast, game, duck, goose or guinea fowl. It elevates a simple cheese sandwich to a sublime taste sensation as the different elements explode in your mouth and dance the light fantastic on your tongue.
Gammon Steak With Rhubarb and Ginger Chutney
Rhubarb is a vegetable rather than a fruit, except in the States where the Supreme Court ruled that as it was eaten with sugar it is a fruit. However, the Americans are wrong about a lot of things and rhubarb does one of the least harms.
Rhubarb is an extremely versatile fruit
and a selection of recipes can be found here. Rhubarb has gone out of fashion in recent years because many youngsters think that its only use is rhubarb crumble, but rhubarb is far more than a crumble ingredient.
Rhubarb and Ginger Chutney has many advantages, it can be eaten immediately no need to put it under the sink for weeks, it can be served with meat and it great with pork, gammon, or goose, but Rhubarb and Ginger Chutney is also a fantastic accompaniment to a ploughman’s.
Rhubarb and Ginger Chutney is spicy and fragrant with the scent of cloves and cinnamon.
Ingredients for Rhubarb and Ginger Chutney
500g/1lb 2oz rhubarb
200g/7oz soft brown sugar
3 red onions, finely chopped
3 garlic cloves, chopped
3 large heirloom tomatoes, chopped
1 tablespoon fresh orange thyme leaves
200ml/7fl oz red wine vinegar
1 lemon, zest and juice
1 thumb of fresh ginger chopped finely
½ tsp ground cinnamon
1 clove
2 gammon steaks
1 tablespoon olive oil
Rhubarb and Ginger Chutney
Put the rhubarb, sugar and a dash of water in a pan and cook on a gentle heat until the rhubarb is soft.
Add the onions, garlic, tomatoes, thyme, vinegar, lemon juice and zest and the spices. Bring slowly to the boil, stirring occasionally, then simmer for about two hours, stirring frequently, until the chutney is thick.
Cut through the fat on the gammon steaks in several places with a pair of scissors, this stops the steak from curling. Fry the gammon in the hot oil for about three minutes a side.
Place the gammon and some of the chutney onto plates and serve with cooked green cabbage.
Rhubarb and Ginger Chutney
Variations
Use a mixture of fresh and ground ginger in the chutney or just use a heaped teaspoon of ground.
Rhubarb and Ginger Chutney Serving Ideas
It is great with cheese and biscuits, pork pies, strong cheese sandwiches, as an accompaniment to hot cheese on toast, don’t use it though with Welsh rabbit as the mustard and ginger tastes will conflict. It makes a great dressing for cold bacon, gammon or ham salads.
Every cook should make it at least once in their lives because Rhubarb and Ginger Chutney ticks so many boxes. Rhubarb and Ginger Chutney can be made with fresh or frozen rhubarb.
Rhubarb and Ginger Chutney may even go well with the recipe I posted yesterday.
Lentil soup with caramelised onion
Roast lamb inflused with garlic, anchovies and pomegranites.
Today is Father’s day and although my father has been dead nine years I still miss him, though he would never have eaten rare roast lamb inflused with garlic, anchovies and pomegranites to save his life. He was not a man that enjoyed his food, he ate to live rather than live to eat. As a child I had cooked carrots everyday of my life and even nearly forty years later I avoid cooked carrots, I put them in a casserole but that is as far as I can go. My dad loved his food plain and unadulterated, yet surprisingly he would have loved roast lamb with pemegranites, as he had a sweet tooth. My brother on the other hand became a chef and loved to prepare food, for him it symbolised caring for his family. My father loved roast lamb and he had it plain and well cooked, in contrast I love mine very rare and with garlic and anchovies.
Roast lamb inflused with garlic, anchovies and pomegranites.
Pomegranite’s are the national fruit of Spain and they grow in my garden, I love anchovies with lamb because the I love anchovies, but they melt into the lamb and infuse it with a rich flavour which is heightened by pomegranites. The flavour of Spanish lamb is sublime and although I make this dish Rare roast lamb inflused with garlic, anchovies and pomegranites with a leg of lamb, it can be made with a shoulder. This dish reminds me of love and that is why I will be making it today as a perfect celebration of Father’s day in memory of all that men that shaped my life and character.
Rare roast lamb inflused with garlic, anchovies and pomegranites, the recipe
1 large leg of lamb
The seeds from one pomegranate
Olive oil
Sea salt and freshly ground black pepper
1 head of garlic, roughly smashed
1 large handful of fresh rosemary
12 anchovies in oil, well drained
Method
Slash the leg or shoulder of lamb deeply and then push in the garlic, rosemary and anchovies. Cook the shoulder in a hot oven for five minutes to brown and then cook in a slow oven for an hour. In the last five minutes add the pomegranates, or alternatively add to the meat jus when serving.
This is a very Mediterranean method of cooking lamb, and whilst it is not Italian lamb , Rare roast lamb inflused with garlic, anchovies and pomegranates reflects the flavours of the Mediterranean.
It is wonderful served with a platter of freshly roasted colourful veg, today I will have roast carrot in honour of my Dad, normally I use pumpkin instead, both for its colour and oxidants. Any vibrant vegetables will do I will use red peppers today. There will be a mountain of crisply roasted potatoes with rosemary for the men in my life with the Rare roast lamb inflused with garlic, anchovies and pomegranates.
Variations on roast lamb inflused with garlic, anchovies and pomegranites.
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