FOOD + DRINK
SEASONAL IN Spring cont.
Lamb biryani( 6)
Ingredients:
• 400g lamb neck, cut into small cubes
• 4 garlic cloves, grated
• 1tbsp, finely grated ginger
• 1tbsp sunflower oil
• 1 large onion, chopped
• 1tbsp cumin seeds
• 1tbsp nigella seeds
• 1tbsp Madras spice paste
• 200g basmati rice, rinsed well
• 8 curry leaves
• 400ml good-quality lamb or chicken stock
• 100g paneer, chopped
• 200g spinach, cooked and water squeezed out
To serve:
• Chopped coriander
• Sliced green chilies
• Plain yogurt
Method:
1. Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
2. Heat the oil in a casserole dish. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more.
Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180 ° C.
3. Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’ s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chilies and serve with yogurt on the side.
Cod with bacon, lettuce and peas( 2)
Ingredients:
• 2tsp sunflower oil
• 2 rashers smoked streaky bacon, cut into small pieces
• 1 shallot or small onion, very finely sliced
• 1 garlic clove, crushed
• 2 x 140g / 5oz thick skinless cod fillets
• 140g frozen peas
• 200ml chicken stock
• 2 Little Gem lettuces, thickly shredded
• 2tbsp crème fraîche
• 2 thick slices crusty wholegrain bread, to serve
Method:
1. Heat the sunflower oil in a medium nonstick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring for 2 mins, then push to one side of the pan.
2. Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche.
3. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.
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