Connect with us

Food And Nutrition

Wide noodles with lamb shank in aromatic broth

Published

6 days ago

on

While I could never have a recipe in any book I wrote that I didn’t love inordinately, this is just one of those special ones that fills me with a sense of glad-hearted awe. It’s not too much to claim for it: it’s almost ridiculously easy to make – I relish the quiet ceremony of its slow-cooking preparation – and it’s both comforting and enlivening to eat.

You do need to plan for it, as the gorgeous broth has to be made a day in advance (longer if you want), but it’s a very straightforward procedure once you’ve got the key ingredients in stock.

Ingredients

  • 1 tbsp gochujang paste
  • 2 tsp sea salt flakes (or 1 tsp fine sea salt), plus extra for cooking
  • 1 tsp allspice berries
  • 1 tsp cumin seeds
  • 1 star anise
  • 1 lamb shank
  • 25g/1oz piece fresh root ginger, peeled if preferred and cut into coins
  • 1 carrot, peeled if preferred and cut into 4 pieces
  • 2 large garlic cloves, bruised with the flat of a wide-bladed knife
  • 70g/2½oz banana shallots, cut in half or or ½ onion, roughly chopped
  • 175g/6oz dried pappardelle (not egg pappardelle) or other wide noodles
  • 200g/7oz Savoy cabbage, shredded
  • crispy chilli oil, to serve

Method

  1. Preheat the oven to 150C/130C Fan/Gas 2. Pour 1 litre/1¾ pint of cold water into a small casserole with a tightly fitting lid and stir in the gochujang paste until dissolved. Add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot and place over a medium heat.

  2. Add the ginger, carrot, garlic and shallots to the pot. Once everything’s in the pot, the lamb shank should be just covered. If it isn’t, add some more water. Bring to the boil then clamp on the lid and cook in the oven for 2–2½ hours, by which time the meat should be very tender indeed and ready to fall off the bone. Using tongs, transfer the lamb shank to a large bowl, then strain the liquid into a separate bowl, discarding the vegetables. Leave both the lamb and the stock to cool then chill in the fridge overnight.

  3. The next day, remove the solidified fat from the top of the liquid and shred the meat – not too finely, you don’t want stringiness. Place the meat in a small saucepan and pour over the liquid. Place the lamb mixture over a very low heat so that it warms gently, though you do want it to be piping hot by the time the pasta and cabbage are cooked.

  4. Meanwhile, bring some water to the boil in a large saucepan. When the water is boiling, add salt. Add the pappardelle and when it’s 3 minutes away from its full cooking time (check the packet for instructions), add the cabbage and stir well. When both cabbage and pasta are cooked, drain and divide between 2 noodle bowls.

  5. Using a slotted spoon, lift out the hot lamb and share between the two bowls, then ladle the broth on top. Add 1 teaspoon of crispy chilli oil to each bowl and take both bowls to the table, making sure you come back for the chilli oil so you can add more as you eat.

READ ALSO  Skillet Pear Upside-Down Cake
Related Topics:
Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Food And Nutrition

Classic Italian Sub Sandwich Recipe

Published

6 days ago

on

September 28, 2023

By

My one requirement for the perfect beach day? A delicious packed sandwich that doesn’t get soggy. After a lot of trial and error, I’ve learned exactly what that is: a classic Italian sub. Nothing beats the layers of cured meats, salty cheese, shredded lettuce, and thick tomatoes. And thanks to a few smart assembly tips, it stays fresh and crisp all day long. Plus, you can easily feed a few mouths with just one sandwich. Here’s how to make the absolute best one.

Ingredients

  • 1 large Italian sub roll
  • 1 tablespoon Italian vinaigrette
  • 1/2 tablespoon balsamic vinegar
  • 1/4 pound sliced provolone cheese
  • 1/3 pound sliced rosemary ham
  • 1/4 pound sliced mortadella
  • 1/4 pound sliced hot soppressata
  • 3 tomato campari tomatoes, thickly sliced
  • 1/4 small onion, thinly sliced
  • 1 packed cup baby arugula
  • 2 tablespoons coarsely chopped banana peppers
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for classic Italian sub

  2. Use a serrated knife to cut the Italian sub roll in half lengthwise.

    Cut Italian sub

  3. Place the sub roll in the middle of a sheet of wax or butcher paper and drizzle the inside of the bread with Italian vinaigrette and balsamic vinegar.

    Place the sub roll in middle of the sheet

  4. Next, add the provolone, ham, mortadella, soppressata, tomatoes, onion, lettuce, banana peppers, salt, and pepper.

    add provolone, ham, mortadella, soppressata, tomatoes, onion, lettuce, banana peppers, salt, and pepper

  5. Wrap the sandwich tightly in the butcher paper and slice the sandwich into 4 quarters.

    Wrap the sandwich in butcher paper and cut

  6. Enjoy now or wrap up tightly in more butcher’s paper until ready to eat.

Tips

  • Depending on how hungry you are, this thick flavorful sandwich can feed up to 2 or 4 people.
  • As this sandwich sits, the flavors begin to meld and make it more flavorful over time. If you’re waiting to eat it, be sure to wrap it tightly in butcher or wax paper so the ingredients stay intact and the sandwich doesn’t get soggy.
  • Don’t have these exact ingredients on hand? No worries. Any variation of Italian ingredients will do. Experiment with a mix of different lunch meats to see what you like best. Try to use different veggies and cheeses such as a nice pickle-y giardiniera with fresh mozzarella or roasted red peppers with asiago cheese.
READ ALSO  The Ulster fry
Continue Reading

Food And Nutrition

Courgette gratin

Published

6 days ago

on

September 28, 2023

By

This simple courgette gratin makes a great side dish as it’s creamy and flavoursome without being too rich. Serve with a salad for a light supper.

Each serving provides 273 kcal, 10g protein, 5.5g carbohydrate (of which 4g sugars), 23g fat (of which 12g saturates), 2g fibre and 0.7g salt.

Ingredients

  • 2 tbsp olive oil
  • 800g/1lb 12oz courgettes, sliced into 5mm/¼in rounds
  • few sprigs thyme
  • few basil leaves
  • 100ml/3½fl oz crème fraîche
  • 50ml/2fl oz milk
  • 1 tsp plain flour
  • 75g/2½oz gruyère or similar cheese, grated
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 200C/Fan 180C/Gas 6

  2. Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.

  3. Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes.

  4. Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking.

  5. Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling.

READ ALSO  Sour Cream Apple Pie With Streusel Topping
Continue Reading

Food And Nutrition

Preparing Super spring salad

Published

6 days ago

on

September 28, 2023

By

This vegetarian salad is simply bursting with the fresh flavours of spring, the perfect meal for a sun soaked day.

Ingredients

For the spring salad

  • 12 Jersey Royal potatoes
  • 10 green asparagus spears, sliced on an angle
  • 150g/5½oz young broad beans, podded
  • 150g/5½oz peas, podded
  • 150g/5½oz fresh or frozen soy beans
  • 3 spring onions, sliced on an angle
  • drizzle of olive oil
  • 4 purple asparagus spears, sliced using a peeler
  • 1 lemon, juice only
  • 2 shallots, cut into rings
  • 15 mint leaves, 10 torn, 5 shredded
  • small bunch of chervil
  • handful watercress
  • punnet of pea shoots
  • sea salt and freshly ground black pepper

For the dressing

  • 1 tbsp Dijon mustard
  • 5 tbsp red wine vinegar
  • 1 tsp walnut oil
  • 300ml/10½oz extra virgin olive oil

Method

  1. Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half.

  2. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them.

  3. Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper.

  4. Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften.

  5. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper.

  6. Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing.

  7. Divide between four plates and dig in.

READ ALSO  Grilled Pork Chops with Peaches
Continue Reading

Trending