Cool food recipes

lambStout lamb, lentils & cranberry

2 Tbsp rapeseed oil
800g leg or shoulder of lamb, cut
into large dice
2 Tbsp plain (all-purpose) flour
1 Tbsp malt vinegar
500ml (2 cups) stout
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
2 cloves
500ml (2 cups) vegetable stock
400g baby pearl onions
100g dried cranberries
200g dried green or brown lentils
1 Tbsp chopped dill
Preheat the oven to 180°C (350°F).
Heat 1 tablespoon of the oil in a large
frying pan over a high heat. Brown the
lamb for a few minutes on all sides.
Season and scatter over the flour. Cook
for 1 minute until the flour has soaked
up all the liquid. Pour in the vinegar and
1 tablespoon water. Use these to deglaze
the pan, scraping up any bits stuck to the
base. Transfer the lamb and the juices to a
casserole dish and pour over the stout.
Wipe the pan clean, and fry the onion,
celery and garlic in the remaining oil for
4-5 minutes, until the vegetables are soft.
Add the cloves and deglaze the pan with
the stock. Transfer to the casserole. Cover
with foil then top with the lid and cook in
the oven for 1½ hours. Halfway through
cooking, add the pearl onions; in the last
15 minutes add the cranberries.
While the lamb is cooking, thoroughly
rinse the lentils under running water. Tip
them into a saucepan with ¾ teaspoon
salt and pour in 500ml (2 cups) water.
Bring to the boil over a medium-high
heat, then reduce the heat to maintain a
gentle simmer. You should see only a few
small bubbles and some slight movement
in the lentils. Cook, uncovered, for 20-30
minutes, until they are al dente. Add
water as needed to make sure the lentils
are always just covered. Drain the lentils
then stir through the dill. Serve alongside
the lamb with a green salad.

barley220g (1 cup) pearl barley
1 Tbsp apple cider vinegar
2 Tbsp olive oil
600g lightly smoked pork sausages
1 Tbsp rapeseed oil
25g dill fronds
100g pickled beetroot
2 onions, cut into 1 cm-thick rings
Natural yoghurt, to serve (optional)
Soak the barley in 1 litre (4 cups) water
for 10 minutes. Drain and then boil in at
least 4 litres (16 cups) water for about 50
minutes. It should be slightly al dente.
Drain, rinse briefly in cold water and
Pork, barley & beetroot salad
drain again. Tip into a serving bowl and
leave to cool for a few minutes, then stir
through the vinegar and olive oil.
Fry the sausages in the rapeseed oil
in a frying pan over a medium heat until
cooked through. How long they take will
depend on how thick the sausages are but
they should be done in 10-12 minutes.
Slice the sausages on an angle into
roughly 2 cm-thick pieces. Mix through
the barley with the dill and beetroot.
Season to taste.
Preheat a chargrill pan to high and
char the onion rings for about 2 minutes
on each side until they are almost black.
Add to the warm salad. Serve immediately
with some yoghurt on the side, if desired.

Dream cake with barley & berries

cakeSERVES 8 –10
300g (2 cups) plain flour
3 Tbsp baking powder
3 large eggs
300g caster sugar
90g unsalted butter, melted
2 tsp vanilla extract
200ml pouring cream
175g fresh or frozen blackcurrants
or blueberries
Cream or custard, to serve
180g unsalted butter
60ml (¼ cup) full-cream milk
300g soft brown sugar
175g barley flakes or rolled oats
3 Tbsp dark malt (optional)
Preheat the oven to 190°C (375°F).
Sift the flour and baking powder into
a bowl.
In a separate large bowl, whisk together
the eggs and sugar for about 10 minutes,
until pale and fluffy.
Sift the flour and baking powder into
the egg mixture and fold to combine. Stir
in the melted butter, vanilla and cream.
Fold in the currants or berries.
Pour the dough into a 20 cm round
springform cake tin (you can use a larger
cake tin, but bear in mind to reduce
the cooking time). Bake for 40 minutes,
or until the middle of the cake is firm
to touch.
About 5 minutes before the cake is
ready, make the topping.
Mix together all the ingredients for the
topping in a saucepan over a medium heat.
Cook, stirring, until it bubbles slightly.
Remove the cake from the oven and
increase the temperature to 220°C.
Pour the caramel over the cake then
return it to the oven for 5-7 minutes, until
you see it set and start to turn dark brown
at the edges. Allow the cake to cool in its
tin for a few minutes before running a
knife around the edge and releasing the
springform. Cool and allow the topping to
set before cutting into slices. Serve with
cream or custard.

Vegetables, Three Ways

Whole-Roasted Cauliflower with Anchovies & Capers
whole-roasted-cauliflower-with-capersESSENTIAL STEPS
1. BRUSH head with olive oil. Season well. Bake at high heat and watch for char.
2. COMBINE ingredients for sauce while cauliflower roasts.
3. SLICE roasted cauliflower head into wedges and drizzle with sauce.
whole-roasted-cauliflower-with-capers-_main-imageDon’t cover the cauliflower with tinfoil as it
darkens in the oven — it’s the deep colour
that makes the flavour so interesting.
1 large head cauliflower
½ cup olive oil, divided
Salt and freshly ground pepper
⅓ cup finely chopped parsley
2 tbsp lemon juice
2 tbsp chopped capers
5 anpocket-rocked-potatoes-stepschovy fillets, chopped
1 tsp chopped garlic
Pinch dried chili flakes
1. Preheat oven to 450°F.
2. Remove leaves from cauliflower and
discard. Cut out small portion of core, leaving
head intact.
3. Place cauliflower into greased 9″ cake pan.
Brush with 2 tbsp olive oil, allowing oil to
absorb into cracks. Season with salt and
pepper. Bake for 50 minutes to 1 hour, or until
top is crispy with charred tips and cauliflower
is tender.
1. Stir remaining ingredients with remaining
oil. Slice cauliflower into wedges and serve
drizzled with sauce.
blackened-brussel-sprouts-stepsALMOST-BURNING CREATES CRISPNESS, AND
1. PREP brussels sprouts by trimming off ends, removing any damaged
outer leaves and slicing in half lengthwise
2. HEAT oil in pan. Add sprouts,
cut side down. Cook for 5 minutes
without stirring until bottoms are
charred. Baste sprouts with butter.
Stir in currants and hazelnuts.
blackened-brussel-sprouts-main-imageBlackened Brussels Sprouts
This recipe was inspired by Michelin-starred
chef Christian Puglisi of Relæ restaurant in
Copenhagen. Here, brussels sprouts are
almost burnt, creating a crisp, delicious char.
The butter turns brown and nutty when
added to the pan and serves as a great baste.
2 lb. brussels sprouts
2 tsp vegetable oil
⅓ cup butter, cold, cubed
2 tbsp dried currants
2 tbsp peeled, chopped and
toasted hazelnuts
1. Trim brussels sprouts and remove
any damaged outer leaves. Slice in
half lengthwise.
2. Heat oil in large skillet, preferably cast iron,
over medium. Add half of brussels sprouts
cut side down. Cook without touching for
5 minutes or until pan is smoking and cut side
is blackened. Spoon into bowl to reserve.
Repeat with remaining brussels sprouts,
adding another teaspoon of oil if needed.
1. Return first batch of brussels sprouts to pan
and remove pan from heat. Immediately add
butter and swirl in pan. Carefully tilt pan and
spoon butter over tops of brussels sprouts,
continuing to baste until tender, 2 to
3 minutes. Stir in currants and hazelnuts.


20 minutes
READY IN 1 hour
1. PEEL and cut potatoes into irregular
shapes, about 2″ to 3″ in size.
2. FILL large pot with cold water and
bring to a boil. Cook potatoes for
5 minutes, or until outer layer flakes
off when touched with a fork. Drain.
3. SHAKE pot vigorously to create a fuzzlike
outer coating on potatoes. Turn them
out onto a large metal roasting pan or
baking sheet.
4. STIR together oil and butter. Pour over potatoes and
toss to coat. Season well and roast until crisp. Add
rosemary during last 15 minutes of roasting.
Pot-Rocked Potatoes
Giving the parcooked potatoes a good shake
in the pot creates a fuzz-like coating that
transforms into a crispy crust once coated in
oil and roasted at high heat.
4 lb. golden-flesh potatoes, peeled
¼ cup olive oil
2 tbsp melted butter
Salt and freshly ground pepper
6 rosemary sprigs
pocket-rocked-potatoes-steps-main-imagePREPARE POTATOES
1. Arrange rack in lower third of oven and
preheat to 425°F. Cut potatoes into irregular
shapes, about 2″ to 3″ pieces. Place in large
pot and cover with cold water. Place over high
and bring to boil. Boil for 5 to 6 minutes, or
until outer layer of potato flakes off when
touched with fork. Drain.
2. Return half of the potatoes to pot over low
and allow to rest for 30 seconds or until any
excess water has evaporated. Shake pan
vigorously to create a fuzz-like coating on
outside of potatoes. Turn out potatoes onto
large metal roasting pan or baking sheet.
Repeat with remaining potatoes.
1. Stir olive oil into melted butter. Pour over
potatoes. Toss to coat evenly. Season well
with salt and pepper. Roast for 40 to 45
minutes, turning once halfway through, or
until potatoes are tender and have dark,
crispy edges. Stir in rosemary sprigs during
the last 15 minutes.
TIP: Wait until bottoms of potatoes are deep
golden before flipping them to get the
crispiest and most flavourful results.
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