Wednesday, 29 November 2017

Recipe: Lamb Stew With Apricots And Almonds

Being late November in the southern part of Australia this is about the last respectable time to be cooking and eating a stew. From here on in you pretty much need your head read if you are going to add any extra heat into the house by cooking for hours (generally doesn't stop me though). If you are in northern Australia...well I really have no idea how you ever eat stew and if you are in the Northern Hemisphere this recipe is absolutely perfect for you right now.


Photo by Tina Axelsson, supplied by Skyhorse publishing

LAMB STEW WITH APRICOTS AND ALMONDS

4 servings

1½ lbs (700 g) lamb meat, boneless

olive oil

salt and freshly ground pepper

1 onion

3 garlic cloves

2 celery stalks

1½ tsp ground cumin

½ tsp crushed coriander seeds

1 packet (½ g) saffron threads

2 tsp paprika

1 cinnamon stick

1½ tbsp freshly grated ginger

1½ tbsp veal stock (buy at a specialty food store, or substitute with a beef bouillon cube)

2 cups (500 ml) water

5 oz (150 g) dried apricots

½ cup (100 ml) blanched almonds

1 tbsp freshly squeezed lemon juice

approx 1 tsp harissa, store bought or homemade (p. 27), see book

4 tbsp chopped cilantro


Dried fruit, almonds, and flavorful spices are typical for the Moroccan meat stews. If you can’t go to Morocco, at least you can enjoy a deliciously warming lamb stew.

Cut the meat into one-inch cubes. Brown, a little at a time, in a pan with olive oil. Add salt and pepper and set aside.

Chop onion and garlic and slice the celery. Add olive oil to a stew pot and sauté, without browning them. Add the spices towards the end.

Add the meat, veal stock, and water to the pot. Cover with a lid and cook over low heat for about an hour. Stir every once in a while.

Soak the apricots in hot water for ten minutes. Drain. Roast the almonds in a dry pan.

Add the apricots to the stew and continue cooking for about twenty minutes, until the meat is tender and the apricots are soft. Season to taste with lemon juice, harissa, and salt. Add the cilantro and top with almonds.

This recipe was reproduced with permission from Skyhorse publishing


Originally posted on Wednesday, 29 November 2017 by

Sunday, 19 November 2017

Kitchen Gold



I have discovered kitchen gold and it isn't what you think. It's not saffron, the stamen worth more per gram than gold. It's not truffles, the tuber coveted the world over. It's not Aceto Balsamico Tradizionale, the true Balsamic Vinegar poorly copied to excess. It's not glamorous and it's not expensive. Actually it is a by-product that if you are unawares of it's potency could easily be tipped down the drain.
Actually now that I come to think of it, I don't even know what to call it. Basically it's what is left when you slowly braise meat in a broth or water so in essence I guess it is a stock but in most cases more ingredients pass through it than a regular stock and is generally much more rich and condensed.
I don't think I have conveyed this well so I will give you an example, one that will show you how you can use and reuse this by-product to give your future cooking an extra pow by benefiting from your past cooking.
So on the weekend I made a slow cooked pork knuckle. It is a Rick Stein recipe from his book From Venice To Istanbul. The pork knuckle was braised for four and a half hours in a liquid of red wine, honey, water, bay leaf, peppercorns, olive oil, garlic, cinnamon and coriander seeds. At the end of the process in addition to the actual meal I was left with around 250ml of cooking liquid which I strained the solids out of and stored in the fridge. Overnight this liquid set into a jelly, a sign that it is full of those good meaty things like collagen which then converts into gelatin. The mixture was a highly concentrated stock essentially.
The next night I decided to slow braised some beef shin and turn it into a Ken Hom Szechuan dish from his book Exploring China, A Culinary Adventure. Into the clay pot I put all of the recipe ingredients (need to add list of ingredients here) plus I added the concentrated gelatin jelly from the night before.
This dish then simmered away for 3 hours, the meat started to break down, the marrow melted from the shin bones and at the end of the cooking process again I was left with a concentrated stock. Some of this was incorporated into the sauce that was then poured over the final dish and the rest I strained and put back in the fridge which set again into another gelatin form but this time with the very strong flavours of the Sczechuan dish, lots of ginger and soy.
For it's final incarnation the next night I used it as the base sauce for a stir fry. So I fried off some baby corn, leftover beef shin, shiitake mushrooms and choi sum with a little home made chilli oil. I then added the stock concentrate and some cornflour and I had a rich chinese sauce to go with my stir-fry. By this time it was extremely rich and I did accidentally put too much of it into the stir-fry, it is worth noting the concentration of your concoction to apply accordingly.
I have used this method a number of times. I once made the most unctuous Balinese style braised lamb by using the leftover cooking liquid from a pork stew and a packet of Balinese spices. On it's own the packet mix of spices is pretty much a kitchen sin but mixed with the slow cooked magic that is a rich boney stock it was divine.
You never quite know what you are going to get with this method. It's something I started doing a year or so ago. I also now make my own stocks from scratch and when recipes call for water I swap it out for a home made stock. It is one of those small changes that can transform your cooking. I am convinced many recipes use water as an easy step for the home cook when a stock would be much better suited. It makes sense, imagine if every recipe had a sub-step of making a 4 hour long stock using multiple chicken carcasses. It would send most people running for the hills. But if you have the stocks ready made and in the freezer then it is just there waiting for you.
In a similar vain a few years ago I started up a master stock, this is still in my freezer. Each time I cook with it I top it up a little water water to keep the quantity, I strain the lumps and I re-freeze it, it's like instant meat-braising magic all ready to go in the freezer. Toss a piece of pork belly in, cook for a few hours, chop up and lightly fry in a little flour you have the most tender, flavorsome pork.
All hail the meat water!

Originally posted on Sunday, 19 November 2017 by