Blog

Potato and Pepper Bake

I never feel the need to apologize for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.

Lorem Ipsum is simply dummy text of the printing and typesetting industry.

Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Potato and Petter Bake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 5

Ingredients

  • 1½ tsp hot smoked paprika
  • 300ml/10fl oz dry white wine
  • 5 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp tomato paste
  • 800g/1lb 12oz raw clams, scrubbed
  • handful coriander, chopped
  • salt and freshly ground black pepper

Instructions

  1. Make the massa de pimentão in advance; it will keep for a couple of weeks in the fridge or can be frozen. Put the peppers in a glass bowl, layering them with the salt. Cover with cling film and leave for 24 hours at room temperature.
  2. Preheat the oven to 150C/130C Fan/Gas 2.
  3. Drain the peppers; put them on a baking sheet and slow-roast for about 1½ hours. Transfer to a bowl, cover and leave to cool slightly. Remove the skin and blitz the peppers to a paste in a food processor. Mix in the olive oil and store in a sterilized glass jar for up to 2 weeks.
  4. Put the pork chunks in a bowl. Add the massa de pimentão, garlic and paprika and massage into the meat. Pour in the wine. Cover, transfer to the fridge and chill for 12–24 hours.
  5. Strain the pork through a sieve or colander over a bowl and reserve the marinade. Heat 2–3 tablespoons oil in a large, shallow lidded casserole. Fry the pork in batches over high heat until browned all over. Reduce the heat to medium. Return all the pork to the pan along with the remaining olive oil and the onion and fry for 4–5 minutes, until the onion starts to soften.
  6. Stir in the tomato paste and reserved marinade, turn up the heat to medium–high and bring to the boil. Continue to cook for 2 minutes, or until the liquid is reduced in volume by half. Add the clams to the pan (discarding any that do not close when given a sharp tap). Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open.
  7. Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three-quarters of the coriander, scatter with the remainder and serve at once.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://demo.olympusthemes.com/maillard/potato-and-pepper-bake/

Chocolate Peanut Butter Cheesecake

I feel a bit apologetic for the overindulgent vulgarity that is this cheesecake here. But, really, why should I be sorry? You won’t be once you’ve eaten it; though perhaps I should warn that it’s not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about.

Lorem Ipsum is simply dummy text of the printing and typesetting industry.

Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Chocolate Peanut Butter Cheesecake

Prep Time: 1 hour

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 6

Ingredients

  • 360g/12½oz icing sugar
  • 360g/12½oz ground almonds
  • 1 tbsp cocoa powder
  • 10 free-range egg whites
  • 360g/12½oz caster sugar
  • 6 tbsp cold water

Instructions

  1. Line eight baking trays with greaseproof paper. Preheat the oven to 170C/325F/Gas 3.
  2. To make the shells, place the icing sugar, ground almonds and cocoa powder in a food processor and pulse for about 30 seconds to make a fine powder. Sift the powder into a clean bowl, discarding any lumps left in the sieve.
  3. Weigh the egg whites - you should have about 300g/10½oz in total. Stir half the egg whites into the icing sugar and almond mixture to make a smooth paste. Place the remaining egg whites into the bowl of a mixer with a whisk attachment. Whisk the egg whites in the mixer until they form soft peaks.
  4. Place the caster sugar and water in a small pan, heat gently until the sugar has dissolved then turn the heat up until the syrup reaches 115C/235F (use a sugar thermometer to check this). Turn on the mixer and continue whisking the egg whites on a low speed, pouring in the syrup in a steady stream. Increase the mixer to a medium speed for two minutes then turn it down again and continue whisking for five minutes, or until stiff peaks form when the whisk is removed.
  5. Fold the icing sugar, almond and egg white paste into the whisked egg whites. Spoon the mixture into a large piping bag fitted with a 5mm/¼in plain nozzle. Pipe 4cm/1½in circles onto the baking trays. Using a toothpick, burst any air bubbles that appear on the surface of the shells. The macaroons must stand for at least 20 minutes before going into the oven as it helps to form a skin.
  6. Bake the shells for 12 minutes or until they no longer wobble when you shake the baking tray. (You may need to do this in batches, but the macaroons can rest for 1-2 hours.) Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://demo.olympusthemes.com/maillard/chocolate-peanut-butter-cheesecake/

Parmesan Shortbreads

I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed you can make the dough, wrap it and then leave it in the fridge for up to three days before slicing an baking, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.

Lorem Ipsum is simply dummy text of the printing and typesetting industry.

Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Parmesan Shortbreads

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 20

Ingredients

  • 225g/8oz plain flour
  • 175g/6oz unsalted butter, cold, cut into cubes
  • 75g/2¾oz caster sugar
  • 150g/5oz butter
  • 1 x 379g can condensed milk
  • 100g/3½oz golden syrup
  • 350g/12oz dark chocolate, or a mixture of dark and milk, chopped into small piece

Instructions

  1. Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment.
  2. Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.)
  3. Add in the caster sugar and pulse again until combined.
  4. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.
  5. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.
  6. Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
  7. Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely.
  8. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally.
  9. Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.
  10. Cut into squares and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://demo.olympusthemes.com/maillard/parmesan-shortbreads/

Turkey Meatballs in Tomato Sauce

I have been making meatballs for as long as my children have been eating solid food. I first made them out of turkey mince, rather than my usual preferred beef mince, when I suddenly and uncharacteristically fell victim to the ethos of the age and it came upon me to pander to the low-fat brigade. Obviously, my sub-conscious knew better and directed me thuswards for a reason. It turns out that turkey makes for a light and succulent meatball, which my children love. All in all, this is quite a favourite in casa Lawson these days, and I can be found making a batch – half for tea and half to be frozen for future outings – regularly and pleasurably.

Lorem Ipsum is simply dummy text of the printing and typesetting industry.

Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Turkey Meatballs

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12 Meatbals

Serving Size: 3 Meatbals

Ingredients

  • 4 tsp olive oil or sunflower oil
  • 1 onion, finely chopped
  • sea salt and freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • 1 tsp smoked paprika (sweet or hot variety, to taste)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 400g/14oz turkey mince
  • ½ bunch fresh coriander, leaves only, finely chopped

Instructions

  1. Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool.
  2. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside.
  3. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film.
  4. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking.
  5. Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan.
  6. Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://demo.olympusthemes.com/maillard/turkey-meatballs-in-tomato-sauce/

Asian-Braised Shin of Beef

The point of a stew, it should go without saying, is its flavour rather than its form. So, while the crunchy salad strips of carrot, spring onion and pepper do bring colour and beauty to this otherwise brown study, at the same time their texture and Asian-flavoured bite provide the perfect partner for the rich, aromatic spiciness of the soft-braised stew.

Asian Braised Shin of Beef

Ingredients

  • 1 tbsp olive oil
  • 1kg/2lb 4oz lamb neck, cut into pieces
  • 2 garlic cloves, crushed to a paste
  • 1 onion, finely chopped
  • 1 bay leaf
  • 2 sprigs of thyme
  • 4 carrots, cut into chunks
  • 100g/3½oz fresh or frozen peas
  • 100g/3½oz green beans
  • salt and pepper

Instructions

  1. Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.
  2. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender.
  3. Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.
  4. Season with salt and freshly ground black pepper to taste, and serve straightaway.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://demo.olympusthemes.com/maillard/asian-braised-shin-of-beef/