This is one of a series of mince recipes. I have just bought a large quantity of mince from Dr Louise, who is downsizing her herd. Delicious dishes, I’m sure the great quality of the meat has a lot to do with it.
- 450g minced beef
- 1 tbsp butter or vegetable oil
- 3 cloves of garlic, minced
- 1 onion, chopped
- 2 large carrots, diced
- 1 stick of celery, diced
- 1 tsp paprika
- 2 tsp ground cumin
- 3 tsp ras-el-hanout
- 8 dried figs, finely chopped
- 1 can chopped tomatoes
- 3 tbsp tomato puree
- 150ml stock
- Coriander leaf, chopped
- 2 tsps lemon zest
- Heat the oil or butter in a large pan over a medium heat, and gently fry the onion, garlic, carrot, celery, paprika, cumin and ras-el-hanout. Stir together and let this gently cook for around five minutes.
- Add the beef, stir and cook until it is all well mixed, and the mince is browned.
- Stir in the figs, tomatoes and tomato paste, then pour in the stock. Bring to a simmer, and let it cook over a low heat for 20 minutes.
- Stir in the coriander and lemon zest just before serving.
I served this with nan bread.
This recipe was inspired by seeing a bhuna recipe on ‘grubworm’ but when I went to download it, we had an IT failure, so I used a similar bhuna recipe from a book. The flavour is fantastic. The main feature of a bhuna is that the sauce is cooked right down to a sticky paste that adheres to the meat.
Seasoned Pioneers can supply just about any spice or herb that you can’t source locally.
- 2 tsp cumin seeds
- 4 tsp coriander seeds
- 2 tsp mustard seeds
- 2 dried chillies
- 2 tsp fennel seeds
- 2 tsp fenugreek seeds
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 4cm ginger root, grated
- 4 cloves of garlic, finely chopped
- 1 can of chopped tomatoes
- 15 curry leaves
- 4 goose breasts, cut into thin strips
- 1 tsp salt
- 250ml water
- a pinch of garam masala
- freshly chopped coriander leaf to garnish.
- Toast the spices in a small pan for a minute or two, until the mustard seeds start to pop. Take off the heat, cool, and grind in a pestle and mortar with the salt.
- Put the onion, ginger and garlic in a food processer and blend until the onion is in small chips.
- Fry the chopped onion mixture in a little vegetable oil, until the onion is starting to brown.
- Add the tomatoes and curry leaves, and cook until the sauce starts to thicken.
- Add the ground spices, keep stirring, and after five minutes, add the water, and bring back to a simmer.
- Put a lid on the pan and simmer on a very low heat until the sauce is really thick. This can take quite a while, an hour or so.
- Meanwhile, around 10 minutes before serving, fry the goose in a very hot pan for around 5 minutes, and then add to the thickened sauce, stir and reduce the sauce further.
- Sprinkle with garam masala and garnish with the chopped coriander.
Serve with plain rice, and a glass of cold beer. The flavour from the freshly roasted spices is amazing.
We make this frequently at home, because it is easy, and it is a top comfort food. For a vegetarian option, leave out the bacon.
- 1.2 kg waxy potatoes
- 200g diced smoked bacon
- 1 onion, finely sliced (you can add garlic if you like)
- 1 tbsp olive oil or butter
- Salt, pepper, nutmeg
- 1 reblochon cheese (a softish cows’ milk cheese)
- 2 tbsp creme fraiche or sour cream
- 1 glass of dry white wine (Apremont for preference: it has a fresh light taste)
- Peel and boil the potatoes for ten minutes, drain and leave to cool
- Gently fry the onion in the oil, and add the bacon. Cook until the onion and bacon are beginning to brown slightly. Season with salt and pepper, and a grate of nutmeg
- Butter a gratin dish large enough to take all the ingredients. Slice half the cooked potatoes thickly, and make a layer over the bottom of the dish
- Add half the onion and bacon.
- Use the rest of the potatoes, sliced to make a second layer and top with onion and bacon.
- Pour over the glass of wine
- Spread the creme fraiche over the top, then halve the reblochon lengthwise, and put this cut-side down over the potatoes.
- Bake at 200C for 15 to 20 minutes, so the cheese has melted into the potatoes.
We had the big family Christmas this year, twenty people with five vegetarians. I made this for Christmas Day, and served it as an alternative for turkey et al. It was delicious, but it took quite a bit to find a corner to make it in while all the turkey and trimmings were being prepared. I used the recipe in Delia Smith’s Christmas – a very fine book indeed.
For the stuffing:
- 2 onions, finely chopped
- 50g butter
- 1 tsp chopped fresh sage
- 1 tbsp chopped fresh parsley
- 75g panko breadcrumbs
- Salt and pepper
For the roulade:
- 100g grated hard cheese
- 50g butter
- 25g plain flour
- 275ml cold milk
- 3 large eggs, separated
- 40g chopped and toasted hazelnuts
- 1 tbsp grated parmesan
- salt and pepper
For the parsnip filling
- 3 large parsnips, peeled and chopped
- 25g butter
- 2 tbsp double cream
- freshly grated nutmeg
- salt and pepper
You will also need a clean tea-towel, greaseproof paper or tin foil, and a swiss roll tin, or similar baking tray.
- Preheat the oven to 200C gas 6
- Make the stuffing layer first. Melt the butter in a small pan, and fry the chopped onions for around five to six minutes, until translucent.
- Add the herbs, breadcrumbs, salt and pepper, and stir together.
- Meanwhile, line the swiss roll tin with greaseproof paper, silicon paper or greased tin foil.
- Make a thin layer of the stuffing in the swiss roll tin.
- Next, make the cheese layer. Put the butter, milk and flour together in a saucepan. Heat this on a medium heat, stirring until thickened, season with salt and pepper and continue to cook on a low heat for a couple more minutes.
- Put the sauce aside to cool. Separate the eggs, making sure the egg whites are in a grease-free bowl. Add the egg-yolks to the white sauce, and whisk them in. Next, add the grated hard cheese, and stir until it is melted in. Check for seasoning, and add salt and pepper to taste.
- In a large bowl and clean whisk, beat the egg whites to soft peaks. (I got my sister to do this.)
- Fold the cheese mixture into the egg-white: Start by adding a little of the egg-white mixture to the cheese sauce and then add the cheese sauce to the egg-whites, fold a spoon at a time until well mixed. Take care to ensure that the mixture retains as much air as possible.
- Pour the cheese mixture over the stuffing and bake in the oven for 25-30 minutes until set. It should be springy and feel firm.
- Last layer: make the parsnip filling. Boil the chopped parsnips for at least 15 minutes, until soft.
- Mix the cooked parsnips with butter, double cream, nutmeg, salt and pepper. Have a really good go at this to make smooth paste.
- Assembly: Put the tea-towel on the table and sprinkle with toasted chopped hazelnuts.
- Turn out the stuffing/cheese layer onto the hazelnuts. Spread the parsnips onto the stuffing layer, and then roll up the roulade along the longest side, using the teatowel to ensure it ends up as a round shape.
- Transfer to a serving dish and sprinkle with grated parmesan.
I found this to need a bit of reheating at the end to ensure it was hot enough to serve with the turkey. Turn the oven down to 180C, cover the roulade with tin foil, and heat through for around 20 minutes.
Have to hand a sink with a bit of cold water in the bottom, a jam thermometer, an electric beater and a well-greased swiss-roll tin, preferably resting on a trivet.
- 1 can condensed milk
- 1 kg caster sugar
- 1 tsp vanilla
- 250g salted butter
- In a large pan, mix the condensed milk, sugar, butter and vanilla. Rinse out the condensed milk tin with a little bit of water, less than half the tinful, and add that to the mixture.
- Gently heat, whilst stirring, until the sugar has all dissolved and the butter is melted.
- Keep a track of the temperature with a sugar thermometer. Keep on stirring and cooking, as the tablet begins to take on a brown colour, and is up just past the ‘soft ball’ temperature, around 119 C
- When the tablet looks right and is the right temperature, take the pan off the heat, cool the bottom of the pan in a sink of cold water. Take your time to put down the spoon and the thermometer.
- Beat the tablet as it starts to cool, until the surface starts to lose its shine. If you test the texture on the beater wires, it should begin to thicken and look slightly velvety.
- While it is still hot, pour it into the greased swiss roll tin.
- Leave to cool for 15 to 20 minutes, then score into squares. When it is completely cool (usually much later) turn it out and break into squares.
I like tablet with coffee.
First of the wild goose recipes. I adapted this trom a recipe in Francis Bissell’s book, The Organic Meat Cookbook. The technique of slicing the goose meat into tiny strips and flash-frying them is a good one, and transferrable to other experiments, I think.
I used the breast meat of a fairly young tender goose. You can estimate the tenderness of the goose by trying to tear the webs – younger geese have softer webbed feet.
- 1 goose breast, around 400g
- 1/2 onion, finely chopped
- 2 x 25g butter
- 150ml dry white wine
- 150ml double cream
- 2 tsp lemon juice
- Salt and pepper
- Grate of nutmeg
- 60g linguine, fettuccine or pappardelle per person
- Slice the goose breast into thin strips, about 5cm long and max 1cm across. Season with salt and pepper, and a grate of nutmeg.
- Heat 25g of butter in a heavy skillet or similar, and fry the strips of goose meat for a few minutes only, until well-browned. Only fry a handful of strips at a time. Put them in a colander on a plate when done. The goose meat should be underdone on the inside.
- In the same pan, add the next lot of butter and gently fry the chopped onion until soft.
- Add the wine, and simmer until reduced to a third.
- Meanwhile, bring a pan of water to the boil, ready to cook the pasta.
- When the wine has reduced, put the pasta on to cook for 8 minutes.
- Add the cream to the wine and onion in the pan, and season with salt and pepper, and gently cook, to reduce the sauce further. Very gently.
- When the sauce is thick and the pasta is nearly done, add 2 tsp lemon juice to the pan, and stir in the meat. Check the seasoning.
Serve the Stroganoff and noodles garnished with chopped parsley.
In the Hebrides, we have a problem with greylag geese eating the grass on the machair. Occasionally there are goose culls, and we have goose in the freezer. I’m on a quest to find the best wild goose recipes. The last recipe, for goose stew with barbeque sauce was not good.
Please send your favourite wild goose recipes by typing into the comments box. The best versions will get posted here, and credited to you (if I know your name).
This is a very easy Persian version of a common middle-eastern dip. Be prepared to get a bit messy for the best results.
- 2 large aubergines
- 1 tbsp very good quality olive oil
- 4 cloves of garlic, crushed
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 200ml plain full-fat greek yoghurt
- 4 tbsp chopped fresh mint
- 2 tbsp fresh lime juice
- Preheat the oven to 180C. Rinse the aubergines and prick them with a fork in a few places. Put them in the centre of the oven on a rack with a baking tray underneath. Bake for one hour.
- Remove the aubergines from the oven, let them cool until you can handle them. Peel off the skin and chop the flesh.
- Put all the chopped aubergine into a bowl, add the remaining ingredients and mix well. I used my bare hands to squish the aubergine well, before beating with a fork. Adjust the seasoning to taste.
- Transfer to a serving dish, garnish with saffron water, a tablespoonful of plain yoghurt and mint leaves.
- This recipe is best made 24 hours in advance, and stored in the fridge. Remove from the fridge 10 minutes before serving. This is good served with bread.
Some of you will know that I spent some time living in Teheran when I was a child. Zara used to work for our family as a housekeeper, and she used to cook wonderful Persian home-cooking for us. Our favourite was a dish called Loubia Pollow, made with rice, beans, tomatoes and lamb. We also used to eat the most delicious barbari bread and thick plain yoghurt sold in blue earthenware bowls.
I have sought to recreate the flavours of the food we ate there, and have never managed to get it quite right. Persian food is very complex and sophisticated, from ancient civilisations, combining the herbs and spices of east and west.
There are a few sites online where you can look up Persian recipes, but the flavours and end-results are unfamiliar to most. I have one recipe book, A Taste of Persia which is aimed at the US market, and has all the ingredients in cups. I’ve been working my way through the recipes and re-jigging them to suit local ingredients and UK directions.
- 1 cucumber, peeled and finely diced
- 1 500g tub of full-fat plain Greek Yoghurt
- A bunch of spring onions, finely chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh dill or fennel leaf, chopped
- 1/2 tsp dried oregano
- 1 tbsp fresh thyme, chopped
- 1 tsp dried tarragon
- 2 cloves of garlic, crushed
- 3 tbsp chopped walnuts
- 1 tsp salt
- 1 tsp ground black pepper
- Garnish of fresh mint, rose petals, dill leaf, chive flowers, chopped walnuts, chopped radishes etcetera
- Combine all the ingredients, mix well and adjust the seasoning.
- Refrigerate for at least 15 minutes, and up to four hours before serving. Take out of the fridge ten minutes before serving and garnish.
We rarely buy meat, and when we do, we buy locally slaughtered meat. We focus on food producers whose animals have minimal supplementation wherever possible. These are often Hebridean sheep, sheep that have grazed on the hill, or on off-shore islands. When I say ‘lamb’ we are really talking about hoggets, or mutton. This is darker meat with a stronger, more delicious flavour than New Zealand lamb. It is firmer, and requires different cooking techniques.
I have friends in Shetland, and they face a similar choice. Local meat requires a specific approach if it is to be enjoyed at its best. Home-kill cuts are not boned, and many of my recipe books start with ‘ask the butcher to bone…’ so I stop right there.
This weekend past, I dived again into James and Tom Morton’s book, Shetland. Shetland has similar issues – small weather-proof animals producing well-flavoured meat. They came up with the simplest recipe yet for cooking a shoulder of local lamb. It has features of all recipes that have worked well for me, but pared right back to the basics, ready for experimentation down the line. I recommend you buy the book for more classics.
- 1 shoulder of local lamb
- Vegetable oil, for example olive oil
- Herbs, such as thyme, rosemary
- Set the oven to high – around 240C, and let it heat up fully.
- Coat the meat with a sparing amount of oil, and season well with salt, and scatter with herbs. Place it in a well-fitting roasting dish.
- Roast the meat for 30 minutes, to produce a crust, and then turn the heat down to 150C and add a glass of water.
- Continue to cook at the lower temperature for a further 3 hours, cover with foil if it is looking a little too crispy.
- Remove from the oven and allow to rest for 15 minutes or more before serving.
Of course, you could add garlic and white wine, or a shot of brandy. You could add rose-water, and rub the meat with ras-el-hanout. However, this was splendid as it came.