I have some enormous carrots in the garden, and this was a delicious side-dish. It is great with lamb.
- about 500g carrots, peeled and chopped into large batons
- 50g butter
- salt and pepper
- 150ml Marsala wine, (madeira or sherry might do instead)
- Chopped parsley or a pinch of dried tarragon
- Melt the butter in a saute pan, and when it is foaming, add the carrots. Mix well with the butter so that the flavour is taken up by the carrots. Season with salt and pepper.
- After a couple of minutes, add the Marsala, simmer for five minutes, and then add water so that the carrots are not quite covered. Bring back to a simmer, put the lid on the pan and cook the carrots until they are tender.
- Take of the lid, turn up the heat and reduce the liquid so that it becomes a syrupy sauce.
- Add the chopped parsley or tarragon, and serve.
This is delicious, but I may update this; the original recipe had peas in it, and I am not sure about when to add the kidneys to the stew. But it is delicious enough that I caught Mr B fishing around in it with a serving spoon, scooping up some more. I served this with mashed potatoes and kale.
- 4 sheep kidneys, skinned, quartered and the middle bits removed
- 6 sausages (I used beef sausages, because they were reduced in the co-op) – cut into thirds
- 125g bacon or pancetta, cut into strips
- 2 sticks of celery, finely chopped
- 1 small onion, chopped
- 200g carrots, cut into batons
- 200g mushrooms, sliced quite thickly
- 25g butter or 2 tbsp vegetable oil
- 1 tbsp flour
- 300ml stock
- 1 tbsp tomato puree
- 50ml sherry
- salt and pepper
- Set the oven to heat to 150C
- Heat the oil in a casserole dish. When it is hot, add the bacon and cook until it is browning and the fat is running.
- Add the sausages and kidneys, and cook until just browning. Remove everything from the pan with a slotted spoon and set aside.
- Fry the onion, celery and mushrooms in the same pan over a medium heat, until softening. This will take around five minutes.
- Add the flour, and stir it in, cooking all the while, for another minute
- Add the stock, sherry and tomato puree, and bring to a simmer. Season with salt and pepper to taste
- Add the sausages and kidney back to the pan, along with the carrots. Put the lid on the casserole dish and put it into the oven. Cook for half an hour.
I made this for a large weekend meal, and it was delicious. It takes a bit of prep the day before, and is a long time cooking. It is not a weeknight event. It was delicious and I would make it again. It helped that I had the main ingredients in the garden, or in the freezer. The recipe comes from Ottolenghi ‘Simple’.
- 1 lemon – grated rind and juice
- 3 cloves of garlic for the marinade
- 1 tbsp paprika
- 1/4 tsp fenugreek
- 1 tsp ground cumin
- 15g mint leaves
- 15g coriander leaves
- 3 tbsp olive oil
- 1 boned shoulder of lamb weighing around 1kg
- 1 celeriac (about 400g) cut into 2cm chunks
- 3 carrots (about 300g) cut into 2cm chunks
- 1 head of garlic, separated into unpeeled cloves.
- Salt and pepper
- Put the lemon zest, lemon juice, olive oil, 3 cloves of garlic, 2/4 tsp salt, black pepper spices and herbs in a small spice grinder or small blender, and blitz into a paste.
- Put the lamb into a large bowl and stab it at least 20 times. Rub in the spice mixture, wrap in a plastic bag or similar, and refrigerate overnight.
- Start cooking after lunch. Heat the oven to 170C. Put the marinaded lamb into a casserole dish, cover and put it in the oven for an hour.
- Reduce the temperature to 160C, add all of the vegetables including all of the unpeeled garlic cloves. Return to the oven. I found that I needed to add small amounts of water to keep everything moist during cooking, checking every hour or so. I cooked this way for four hours.
- Add another small splash of water, remove the lid and return to the oven for another hour. Prepare anything else you need, such as mashed potatoes, greens, etcetera.
I had a boned shoulder of lamb, but you could use bone-in lamb, and keep the joint in the oven until the meat is falling off the bone.