Wednesday, 30 November 2011

Malouf: New Middle Eastern Food

Given how much I adored Saraban, I was really excited about getting my hands on the latest title from Greg & Lucky Malouf: New Middle Eastern Food.

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Whilst I was immediately taken by many of the recipes, one major problem with the book revealed itself very early on:

The typography and page layout may look modern and attractive but made the book very hard to read. With the exception of the recipe title and ingredients, the introduction and method are printed in pale grey on white paper. Combined with the small text size, this really had me struggling. I've not had this problem with any other recipe book, so it's not a case of deteriorating eyesight.

Flicking through the book on the sofa, I tried to lift the book closer to my eyes, but it's large size and weight made that impractical.

I can only suggest reading this one at the table, and making use of a sturdy book stand when in the kitchen. Or perhaps investing in a pair of magnifying reading glasses!

Reading problems aside, what about the book?

Whereas their previous books (Arabesque, Moorish, Saha, Turquoise and Saraban) are as much about sharing their journeys and creating, in words and pictures, a vivid mental image of the regions, peoples and traditions they experienced, this latest title is much more focused on food.

What you'll find here is a compendium of over 300 Middle Eastern recipes, many of which have appeared in the Maloufs' other books. There are also plenty of new recipes for fans who already have a Malouf library. I particularly like the larder section at the back which is a veritable encyclopaedia of recipes for spice blends and spice pastes, dressings, pickles, relishes, jams and preserves.

As is the Malouf style, the recipes in the book are not slavishly authentic but adapted to suit the modern global market which allows many of us to incorporate ingredients from all around the world into our cooking. So a recipe for a zucchini omelette includes provolone cheese, and a confit date ice cream uses Kahlua. As Greg explains in his introduction:

"My food would not be about reinventing classics – and nor, really, would it be about tradition. Instead, I was bursting with ideas for a new kind of Middle Eastern food: subjective and personal interpretations, yes, but dishes that would absolutely capture the essence of the Middle East, but express it in a fresher, more inventive – and even, perhaps, a more Western – manner."

We chose to make two recipes: lamb kifta tagine with eggs and my favourite, kukiye sabzi (a soft herb omelette), which we'd made once before, as the recipe is also in Saraban, . By the way, the spectacular Persian Baked Yoghurt Rice with Chicken (Tahcheen-e morgh) that we so enjoyed previously is also included in this book.

Lamb Kifta Tagine With Eggs

This dish can best be described as lamb meatballs in a tomato-based sauce, with eggs baked on top.

Meatball ingredients
500 grams lamb, finely minced
1 medium onion, finely chopped
3 tablespoons flat-leaf parsley, finely chopped
1/4 teaspoon cayenne pepper
sea salt
freshly ground black pepper
2 tablespoons olive oil for frying
Sauce ingredients
2 tablespoons olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
2 x 400 grams tinned tomatoes, drained and chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
Other ingredients
1/2 cup flat-leaf parsley, finely chopped
1/4 cup coriander leaves, finely chopped
6 free-range eggs
(optional) baby radish leaves and sage flowers to garnish

Note: We halved all amounts, above.
Note: We used regular salt instead of sea salt (since it was being used in a cooked dish).
Note: We used vegetable cooking oil instead of olive oil (for the same reason).
Note: We used chopped tinned tomatoes and included all the juices.

Method

  • To make meatballs, thoroughly mix all the ingredients, except for the oil, and with wet hands, form into walnut-sized balls. Heat the oil and brown the meatballs all over. Drain well on paper towel.

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  • For the sauce, heat the oil in a heavy-based casserole dish and lightly sauté the onions and garlic until they are translucent. Add the tomatoes, cumin, cinnamon, cayenne, salt and pepper to taste and stir well. Then add the water, stir again and bring to the boil. Lower the heat and simmer the sauce, uncovered, for about thirty minutes, or until it has reduced to a very thick gravy.

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  • Add the meatballs to the sauce and continue cooking for a further 8 minutes. Stir in the parsley and coriander. Carefully break the eggs into the sauce, cover the pan with a lid and cook until the eggs are just set, which will take about 5 minutes.

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  • Serve at once, straight from the pot.

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  • Malouf suggests liberally garnishing with radish leaves and flowers, and serving with plenty of Arabic flatbread to mop up the runny egg yolks. Alternatively, he proposes accompanying the tagine with a dish of plain buttered couscous and a dollop of thick natural yoghurt.
  • He also adds a note that those who enjoy a more piquant dish may add one finely chopped bullet chilli whilst sautéing the onion and garlic.

We really enjoyed the dish, though found it a lot like a North Indian tomato-based curry in flavour. Reducing the volume of coriander leaves would probably alleviate this.

(Kuku-ye Sabzi) Soft Herb Omelette

Ingredients
2 tablespoons barberries, stems removed
1 cup chopped flat-leaf parsley leaves
1 cup chopped coriander leaves
1/2 cup chopped dill sprigs
1/2 cup snipped chives
50 ml olive oil
6-free range eggs
(optional) 2 tablespoons saffron liquid (a few strands of saffron soaked in a couple of tablespoons of boiling water)
1 tablespoon self-raising flour
(optional) 1/3 cup fenugreek leaves or 1/2 teaspoon fenugreek seeds, lightly crushed
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Note: we omitted the barberries, saffron liquid and fenugreek.
Note:
We halved all amounts, above.

Method

The first time we made this, we used a small frying pan, which was better suited to the halved amounts. The second time, we used a much larger pan, which resulted in a flatter finished omelette with raised sides, reminiscent of a Yorkshire pudding. Both tasted great and had a good texture, but the one made in the smaller pan was more in line with what the dish should look like.

  • Preheat the oven to 180 C. Soak the barberries in cold water for 2 minutes, then drain and dry. Toss the herbs together and use paper towel or a clean tea towel to pat out as much moisture as you can.
  • Pour the oil into a non-stick oven-proof frying pan and heat in the oven for 5-10 minutes.

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  • Whisk the eggs and saffron liquid, if using, until frothy. Whisk in the flour, fenugreek, salt and pepper, followed by the herbs and barberries.

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  • Pour the egg mixture into the hot oil. Cover the pan with a lid or foil and bake in the oven for 15 minutes, or until nearly set. Remove the cover and cook for a further 15 minutes to brown the surface.

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  • Cut into wedges and serve hot from the pan. Alternatively, drain on paper towel and cut into wedges when cold. Cold omelette is particularly good as a sandwich filling.

This dish became a favourite of mine at the now closed Aqua restaurant in North Finchley, so it's great to have a simple, delicious recipe to make it at home.

With thanks to Hardie Grant for the review copy.


Published by Hardie Grant, New Middle Eastern Food by Greg & Lucy Malouf is currently available from Amazon for £19.84 (RRP £30).

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Monday, 28 November 2011

Win Christmas Dinner, Dishoom Style

It's well over a year since I first went to Dishoom, London's first Bombay Cafe, and I've been many times since then. I'm a big fan of the food, the interior design and the warm welcome. Find out more about the history of Bombay Cafes by following the link above).

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Winter nights darken; streets are gladdened by festive lights; shopping becomes more frantic; partying more hectic.

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And Dishoom put on their Christmas specials menu. I went along recently to sample its delights and can give it a big Thums Up!

The menu starts with a warming winter Pimms. Starters include the Dishoom bhel, which is satisfying authentic, but has a single modern addition of bright and beautiful pomegranate seeds. Also served is a dish of sweet crunchy calamari. Based on a traditional lamb raan, Dishoom have created a flaming turkey raan, a whole turkey leg cooked long and slow. Served with Bombay-style potatoes, masala greens and a phenomenally good spicy cranberry chutney, this is a whole new take on Christmas turkey! The house black daal is as rich and satisfying as ever. This comes with raita and your choice of breads. For dessert you could choose a refreshing ice gola but I'd recommend the mini chilli mince pies served with a gently spiced custard are just as good as I remembered from last year!

Dishoom Turkey Raan
image courtesy of Dishoom

Last year's Cognac Chai went down well. This year the idea's been expanded to offer a choice of four fantastic "Naughty Chais" starting with the original Cognac one, a Baileys one with floating cream top layer, a chocolate option with chai, dark chocolate syrup and a slug of bourbon and my personal favourite, the Chai Egg Nog, which combines egg nog, chai spices and a generous measure of dark rum. All four are wonderful but the Chai Egg Nog is like drinking clouds or downy pillows… I have been dreaming of it ever since and will no doubt make some excuses to drop in for a few between now and Christmas day!

 

Win!

Dishoom have offered a Christmas meal for two for another great Kavey Eats competition.

Your meal for two includes one cocktail each to start, the full Christmas menu for two, and a naughty chai each to finish.

How to enter

You can enter the competition in 2 ways.

Entry 1 – Answer the question
Leave a comment below, answering the following question:
What are your Christmas dinner favourites, traditional British, Indian or otherwise?

Entry 2 – Tweet
Tweet the (exact) sentence below:
I'd love to win Christmas dinner for two at @DishoomLondon from www.kaveyeats.com #KaveyEatsDishoom2011

Rules & Details

  • The deadline for entries is midnight GMT Sunday 4 December 2011.
  • The winner will be selected from all valid entries using a random number generator.
  • One blog entry and one twitter entry per person.
  • The prize includes two cocktails, the full Dishoom Christmas menu for two and two naughty chais.
  • The meal can be enjoyed on any Sunday to Wednesday before 24 December. Early booking is recommended to secure a table on your preferred date.
  • The prize cannot be redeemed for cash.
  • The prize is offered directly by Dishoom restaurant.
  • Valid entries must contain either an email address or twitter account, for contacting the winner.
  • The winner will be notified by email or twitter. If no response is received by the end of Tuesday 6 December, the prize will be forfeit and a new winner will be picked and contacted.
*If you don't have a secondary email address already and are nervous about sharing your main email address on the internet, why not set up a new free email account on hotmail, gmail or yahoo, that you can use to enter competitions like this?

Thanks to Dishoom for inviting me to preview their Christmas menu and for offering this prize.

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Sunday, 27 November 2011

Let's Make Christmas Pickles, Chutneys, Jams & More!

I love the idea of giving homemade gifts for Christmas.

I've come across the mentality that homemade is second best; I know people who judge on monetary value and assume that shop-bought, established brands are always better than amateur efforts. Homemade to these folks is about thrift or stinginess or rose-tinted nostalgia, if they're being generous.

But they're wrong.

Let's put pay to the first misapprehension straight away. Homemade gifts are not always about saving money. A bottle of decent quality shop-bought jam or chutney might set you back £2-3. But even the smaller producers, with pretty marketing images of small farms and country kitchens make far larger quantities than me. Buying ingredients and jars in bulk brings their costs down significantly. For us hobby preservers, the costs of jars and ingredients adds up pretty fast.

My homemade chocolate chip cookies of dreams cost far more than supermarket ones, even their posh ranges. Mine are stuffed full of high quality ingredients and a shockingly decadent amount of chocolate. They smell amazing coming out of the oven, and have the perfect texture too. The dough can be frozen, and baked straight from the freezer, so two ways to give them as a gift.

Of course, some people are time-rich and cash poor, but that doesn't mean you should undervalue the gift they've given you by spending their time making something tasty especially for you.

My homemade spicy tomato ketchups (which I've made from ripe red tomatoes and unripe green ones) not only represent hours of effort in the kitchen but are usually made with tomatoes we've grown ourselves, nurturing them from seed to harvest.

If it's not always about cost and it's a huge investment of time, you might be asking why anyone bothers with homemade at all? The answer is that the results can be so very very good! And recipes can be tweaked and adapted (or made up completely, like my chutney above) to suit personal tastes, availability of seasonal fruits and vegetables and even allergies to specific commonly-used ingredients. (I've made an extra-hot chilli pickle because I know some of my friends are real chilli-heads!)

And, without blowing my own trumpet, I know that my homemade green tomato and raisin chutney is good, really good!

Of course, my examples above are all food but I have also been given homemade wines, ciders and liqueurs not to mention homemade scarves and other items of clothing. A friend is making me an apron with her own fair hands, at this very moment!

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Feeling as strongly as I do about homemade gifts I was very happy to be invited to Vanessa Kimbell's Let's Make Christmas blogger event at which we'll swap homemade goodies over afternoon tea and chat.

I'm taking along three items I've made, one that I made very recently and two others which I made last year and the year before, so they've had time to mature properly. *

I thought I'd take this opportunity to go back through Kavey Eats and highlight some recipes for fabulous homemade goodies, that would make great gifts this Christmas:

Jams & Jellies

Apple & Lemon Verbena Jelly

Apricot Jam + Lychee & Rosewater Jam

Mango & Lime Jam

Plum Jelly

Pickles, Chutneys & Ketchups

Green Tomato & Raisin Chutney

Tamarind Ketchup

Hot, Sweet, Sour, Tangy Lemon Pickle *

Hot Chilli & Ginger Pickle *

Pear & Ginger Chutney *

Pickled Gherkins

Spicy Tomato Ketchup

Baked Goodies

Banana Cake

Chocolate Chip Cookies of Dreams

Dense Chocolate Loaf Cake

Miscellaneous

Candied Citrus Peel

Strawberry Vodka Liqueur

I'd love to know about the favourite homemade food and drinks gifts you've been given by others and which of your own always go down the best with your friends and family.

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Friday, 25 November 2011

Win Green & Blacks Christmas Gifts

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Several weeks ago I went to my first Christmas dinner, a banquet hosted by Green & Blacks and cooked by Micah Carr-Hill (who boasts the fabulous job title Head of Taste, and is in charge of product development) and William Leigh, Taste Assistant who works alongside Micah.

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Together, they developed a menu inspired by the Green & Blacks chocolate range. Not every dish featured chocolate, but all were delicious.

To my surprise, one of my favourite elements was the lentils served with the quail. To say that I'm not a fan of lentils is an understatement, so the fact I loved these was quite a revelation. William did reel off the recipe to me, but I didn't take it in, so will have to grill him on it further.

I also loved the tiny white chocolate disks covered with a pile of salty black caviar. An odd combination but it worked! The milk chocolate disks with dried potato powder reminded me of unconstructed maltesers!

And there were small chocolate-rimmed cups of Marmite broth which even some of Marmite-haters appreciated.

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The other goal of the evening was to showcase some of their Christmas gift range, which as always, look very appealing.


Win!

So isn't it lovely, that Green & Blacks have kindly offered some for me to share with readers of Kavey Eats?

And not just one prize, but three, so definitely lots of chocolate to go round!

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1st Prize - Green & Black's Organic Ultimate Collection (£14.99)

Green-and-Blacks-Tasting-Collection

2nd Prize - Green & Black's Tasting Collection (£11.99)

Green-and-Blacks-Dark-Collection

3rd Prize - Green & Black's Dark Miniatures (£5.49)


How to enter

You can enter the competition in 2 ways.

Entry 1 – Answer the question
Leave a comment below, answering the following question:
Which flavour Green & Blacks bar comes in a purple wrapper?

Entry 2 – Tweet
Tweet the (exact) sentence below:
I'd love to win Green & Blacks Christmas Chocolates from www.kaveyeats.com #kaveyeatsgreenblacks11

Rules & Details

  • The deadline for entries is midnight GMT Tuesday 6 December 2011.
  • The winners will be selected from all valid entries using a random number generator. The first one selected will win the 1st prize, the second selected will win the 2nd prize and the third selected will win the 3rd prize.
  • One blog entry and one twitter entry per person.
  • The prizes includes delivery, and can be delivered to UK mainland addresses only.
  • The prizes cannot be redeemed for cash.
  • The prizes are offered and will be delivered directly by Green & Blacks.
  • The winners will be notified by email or twitter asked to provide a delivery address. If no response is received by the end of Friday 9 December, the prize will be forfeit and a new winner will be picked and contacted.
*If you don't have a secondary email address already and are nervous about sharing your main email address on the internet, why not set up a new free email account on hotmail, gmail or yahoo, that you can use to enter competitions like this?

Thanks to Green & Blacks for inviting me to their Christmas banquet and for providing this lovely prize.

All banquet images courtesy of Tom Bowles.

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Wednesday, 23 November 2011

Introducing My Pavlotart!

When challenged to create a dish with the theme of Whipped Heaven (cream/desserts) for week 2 of the Russell Hobbs Allure cookery challenge, one idea popped into my head straight away.

A cross between a pavlova and a fruit tart. I named my creation the pavlotart!

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Kavey's Pavlotart

From the pavlova, I’m taking the meringue base, which is usually topped with fresh whipped cream and fruit. From the fruit tart, I’m taking (a quick and easy verion of) pastry cream and the idea of glazing the fruit.

Makes 2 medium or 1 large pavlotart

Meringue Ingredients
4 medium egg whites (approximately 120 grams by weight)
240 grams granulated sugar
Pastry Cream Ingredients
200 ml double cream
100 ml fresh custard
1 teaspoon vanilla extract
Topping Ingredients
Mixed fresh fruit of your choice
3-4 tablespoons of fruit jelly or jam *

* I used homemade plum jelly, but apple jelly or apricot jam would also work well.

Method

  • Preheat the oven to 150 C.
  • In a very clean bowl, whip the egg whites until they reach the stiff peak stage. You should be able to hold the bowl upside down without them sliding out.
  • Add the sugar little by little, mixing them into the egg whites all the time. This should result in a thick, glossy meringue mixture.
  • Spread the meringue onto a baking sheet in one or two circles, taking care to create a “wall” around the edge, to hold the cream and fruit in. A piping bag may make this process easier.
  • Turn the oven down to 140 C and put the meringues into the oven.
  • Bake for an hour.
  • Leaving the door closed and the meringues in the oven, turn the oven off. The cooling oven will dry out the meringues a little more.

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  • After an hour or two, remove the meringues from the oven, and leave to cool further on a rack, if needed.
  • In a clean bowl, whip the double cream and the vanilla extract until the mixture becomes thick and stiff.
  • Fold in the custard.
  • Spoon the pastry cream mix onto the cold meringue base(s).
  • Wash the fruit, chop as necessary.
  • Heat the jelly or jam in the microwave for 20 seconds, or in a pan on low heat, till it’s become runny but is not bubbling hot.
  • Coat the fruit in the melted jelly or jam and arrange over the pastry cream.

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I folded my custard in a little too vigorously which made my patisserie cream a little softer than intended and spooned it onto the meringue when it was still slightly warm, which made it melt a little too!

  • If using dried fruit and nuts, coat in jelly or jam in the same way, and add to the pavlotart.

The glaze made the fruit look like jewels and the patisserie cream gave an extra flavour over plain whipped cream. I really liked the finish look and it tasted fantastic.

The next day, I topped the second meringue shell with the same pastry cream but as it was late and I wanted to be quick, I didn't stop to glaze the raspberries, bananas and blueberries. It was a great combination of fruits and worked very well with the pastry cream but didn't have quite the glistening beauty of the glazed fruit version from the previous day.

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I also considered adding some dried fruit and nuts to my fresh fruit toppings, and will try that out next time!

You can watch a (cringe-worthy) video of me making this dish over on the challenge's Facebook page. And do stop and vote, for whichever recipes appeal the most, my fellow contestants are creative, talented and much better at presenting than I am!

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Monday, 21 November 2011

The Boot Inn, Barnard Gate: Now this is what I call roadside dining!

Pausing for lunch on the road can be a hit and miss affair. Even the better service stations aren't exactly thrilling and pubs on A roads aren't always a better option.

But in the last year or so, we've made three stops at The Boot Inn in Barnard Gate and been rewarded with a delicious lunch and warm service, every time.

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This beautiful pub is just a 30 second diversion off the A40, about half way between London and Cheltenham. It's also handy for those travelling to South Wales via the A40 route – we can't be the only ones that sometimes choose a slightly longer journey over the monotony of the motorways?

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On our last visit, the starter I fancied was sold out, and others struck me as too heavy – I hankered after something light and fresh. I expressed interest in the pear, walnut and stilton salad listed as a main and was quickly offered a half portion as a starter. Perfect!

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My steak sandwich with sautéed onions came with crispy French fries and a really tasty, well dressed side salad, all for £7.95. Flavoursome meat, good quality bread… it was magnificent!

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Pete's three egg omelette and fries (£7.50) was generous, filling and tasty.

On previous visits we've enjoyed The Boot Inn's burger, which comes with bacon, smoked applewood cheese and fries, as well as a range of other dishes from the menu and the daily specials board.

There are tables outside, for when the weather is warmer, or you can stay warm and toasty inside. Reservations are accepted, so book in advance for busy weekends.

Do yourself a favour and swap your stale service station sandwich and dishwater coffee for a lovely pub lunch instead!

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Saturday, 19 November 2011

Stew! Lamb Shanks with Red Wine and Balsamic Vinegar (+ Competition)

New cook books are great. New cookbooks I won by following the author on twitter are even better, especially as I hadn't even realised there was a competition running!

I'm a real fan of a good stew.  Hearty and comforting, full of warmth and good flavours and often made from inexpensive ingredients. What's not to like?

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Genevieve Taylor feels the same way and shares a wide range of recipes in her book Stew! released earlier this year.

Particularly appealing to those wanting inspiring yet frugal recipes, it didn't take me long to decide which recipe to try first, though I have a feeling we'll be trying quite a few through the cold winter months to come.

The recipe for lamb shanks with red wine and balsamic vinegar was very straightforward and the results were absolutely delicious. And it was just as frugal as promised, making use of a small pair of lamb shanks from Donald Russell, an inexpensive but perfectly drinkable red wine from Aldi, and an inexpensive bottle of balsamic vinegar from Waitrose.

This is definitely a recipe we'll make again!

Enter my competition, below, to win your own copy of Stew!

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Lamb Shanks with Red Wine and Balsamic Vinegar

Ingredients
2 tablespoons plain flour
4-6 lamb shanks (or 1 kilo ox cheeks, see note below recipe)
2-3 tablespoons olive oil
4 red onions, cut into wedges through the root
3 cloves garlic, crushed
1 tablespoon fresh rosemary leaves
375 ml red wine
150 ml balsamic vinegar
salt and freshly ground black pepper

Note: We had 2 lamb shanks, so halved all amounts in the recipe above.
Note: We used regular vegetable oil in place of olive oil.

Method

  • Season the flour with salt and freshly ground black pepper. On a large plate dust the lamb shanks with the seasoned flour and toss to coat all over.

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  • Heat the cooking oil in a heavy-based pan, with a lid, and brown the lamb shanks on all sides. This will take a good few minutes so don't rush it as the flavour will be greatly improved if the shanks are well browned. Remove to a plate and set aside.

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  • Add a little more oil to the pan if necessary, add the onions and allow to soften and colour a little at the edges. Then add the garlic and rosemary and cook for just a minute.

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  • Return the lamb shanks to the pan and pour over the red wine and balsamic vinegar.

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  • Bring up to a simmer, cover with a lid and cook very slowly for 2 - 2.5 hours. You want the lamb to be so soft it is coming away from the bone. Turn the shanks every now and then to baste them in the juices.

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  • Check the seasoning and adjust if necessary. Serve with herby mash potatoes.

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Delicious…

Edit: The following week, I made this recipe again substituting a ox cheeks for the lamb shanks and it worked beautifully. I used a kilo of ox cheeks and the full amounts of everything else. I also allowed an extra hour for cooking, covered and then an additional half an hour uncovered to reduce the sauce a little further at the end. It was absolutely fantastic, just like the lamb shanks.

Win!

If that lovely recipe whet your appetite, why not enter my competition to win a copy of this marvellous book for yourself?

 

How to enter

You can enter the competition in 4 ways.
Please leave a separate comment on this post for entries 1 - 3. A separate comment is not needed for entry 4.

Entry 1 – Answer the question
Leave a comment below, answering the following question:
Which vinegar gives its distinctive flavour to the lamb shank stew I cooked from Genevieve's book?

Entry 2 – Become a Facebook fan of Kavey Eats
Go to the Kavey Eats Facebook page and click on the Like button. Leave a comment below once you've done so. If you’re already a Facebook fan, just say so in your comment. Please include your Facebook name.

Entry 3 – Follow Kavey on Twitter
Click through and follow @KaveyF on Twitter and leave a comment below once you've done so. If you already follow me, just say so in your comment. Please include your Twitter name.

Entry 4 – Tweet
Tweet the (exact) sentence below:
I'd love to win a copy of Stew! by Genevieve Taylor from www.kaveyeats.com #KaveyEatsStew

Rules & Details

  • The deadline for entries is midnight GMT Saturday 26 November 2011.
  • One entry per method per person.
  • The winner will be selected from all valid entries using a random number generator.
  • The prize includes delivery, and can be delivered to UK mainland addresses only.
  • The prize cannot be redeemed for cash.
  • The prize is offered and will be delivered directly by Absolute Press.
  • The winner will be notified by email or twitter asked to provide a delivery address. If no response is received by the end of November 2011, the prize will be forfeit and a new winner will be picked and contacted.
*If you don't have a secondary email address already and are nervous about sharing your main email address on the internet, why not set up a new free email account on hotmail, gmail or yahoo, that you can use to enter competitions like this?


Stew! by Genevieve Taylor is published by Absolute Press and currently available on Amazon for £7.69 (RRP £12.99).

 

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