Supper – Susie Hemingway

Lamb Shanks – Susie Style

On February 12, 2009

In Cooking, Food, Lincolnshire, Recipes, Uncategorized

Such a great dish for those colder days, long slow cooking is the secret , the more hours on a very low temperature ensures the most succulent and tender lamb.

1 lamb shank per person, some rosemary and thyme – fresh is best.1 clove of garlic per shank, carrots and onions , a good rich stock and at least half a pint of good red wine about 50/50, to cover the entire shanks.

Dust shanks in a little flour and brown on all side in a little olive oil, place in good large casserole pot. Then fry the onions in the same pan until a lovely golden brown add the sliced carrots and chopped garlic and stir in with the onions and cook for a min or two further, then add generous amounts of rosemary and thyme, salt and black pepper.

Place this mixture on top of the lamb shanks in the casserole, add stock and the red wine to cover and place in a pre- heated oven cook on high for 10 min’s then turn down to a low temperature about 150c and cook for as long as possible – I usually cook them all afternoon. If you are doing a large number – separate into two dishes and use appropriate amounts of carrots and onions.

Serve with love and a good bowl of fresh spinach, lovely creamy mash or Baked potatoes , it makes a great hearty supper dish for colder days.

Moroccan Lamb Tagine with Fruit and Honey

By Susie

On November 6, 2008

In Cooking, Food, Recipes, Uncategorized

Originally a Persian dish – but now a speciality of Fez. You can adjust the amount of fruit used and may prefer to use less the first time you prepare it.

Ingredients as follows:

1 kilo of lean lamb ( cubed ), 2 teaspoon ground cinnamon , 2-3 tablespoons of ground ginger, a little butter, 2-3 tablespoons of olive oil, 3 medium onions finely chopped, 300 grams of prunes ( the lovely stoned ones in the sealed foil bags are wonderful), 1/4 spoon of saffron ( optional ), 2 tablespoons of honey, a good teaspoon of ground coriander, salt and black pepper.

Turn the meat in a little hot butter (olive oil if preferred) in a heavy based pan. When lightly brown, add onions cook gently, and cook for a minute or two until softened , add ground ginger, saffron, cinnamon,coriander and a little salt, and plenty of black pepper, stir gently until nicely covered. Transfer to a casserole dish, cover with a good beef stock and cook in oven until meat is tender, approximately 2 hours, starting at 180c for 10 minutes then turn down to 160c for the remaining time. Now add the prunes and honey and cook gently for a further 20 minutes or until needed. At this point it can be turned off and reheated when required – so great for dinner parties – just remember to make sure it’s piping hot before serving with love.

Egyptian,and Moroccan cooks often sprinkle a little orange blossom water ( can now be found in health food shops or delicatessen ) and roasted sesame seeds over the meat before serving.

Nice to serve with fluffy white rice or little crispy potatoes and a bowl of freshly cooked spinach.

This is a fragrant dish and can be prepared with various fruits, apples,quince, pears, or apricots, again the sealed foil bag ones, are best for the apricots. It is a great dish to prepare the day before as the flavour enhances .

I do hope you enjoy this classic Middle – Eastern dish.

A Quick Tasty Supper.

By Susie

On October 7, 2008

In Cooking, Food, Recipes, Uncategorized

Quick tasty supper for two, crack five medium eggs in a bowl with a little milk and a splash of water, salt and black pepper and whisk well

In a flat based frying or omelette pan put a little olive oil and a little crushed and chopped garlic, lightly sautÃ©, then add a good handful of ready washed spinach and wilt gently. Turn in oil and then add the whisked eggs and cook until firm but do not overcook.

Serve with crusty bread with lashings of good English butter.

A Power Within

Tag: Supper

Lamb Shanks – Susie Style

Moroccan Lamb Tagine with Fruit and Honey

A Quick Tasty Supper.