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Slow-roasted Middle Eastern-style lamb leg

Slow-Roasted Middle Eastern-Style Lamb Leg

Leg of lamb

cm Fresh ginger, crushed

Garlic, crushed

Fresh coriander, chopped

Lemon, rind and juice

Tbsp Olive oil

Water

tsp Black pepper

tsp Ground cloves

tsp Ground cumin

Fennel seeds

tsp Ground cinnamon

Tbsp Paprika

Salt

Lebanese cucumber

Plain unsweetened yoghurt

Flaky sea salt

Mint leaves

Sumac powder

120 g Tomatoes, chopped

Tomato paste

Harissa paste

Score the surface of the lamb with a sharp knife, making 2cm slits in the fat and skin.

Put the ginger, garlic, coriander, lemon rind and juice and oil in a small bowl and mix well. Add the spice mix ingredients and stir in.

Rub the marinade over the surface of the lamb, working it into the cuts. Leave it at room temperature for an hour or refrigerate overnight so the flavours are absorbed.

Put the lamb into a roasting pan with 2 cups of water, cover with foil, then roast for about 3½ hours or until the meat is very tender.

Baste often with the liquid in the pan. Remove the foil, then increase the heat a little for 20-30 minutes so the skin becomes crisp. Remove from the oven and rest the meat before slicing.

Serve with Middle Eastern-style flat bread and the accompaniments listed below.

Peel the cucumber lightly and cut into thin strips. Place these in a small serving bowl and toss well with the yoghurt and salt.

Add the mint leaves and gently toss through so that they are just mixed but not drowned by the yoghurt. Sprinkle the sumac over the top and chill in the refrigerator for 2 hours.

How to make coddled egg

tsp Butter

Tbsp Cream (Main)

Egg, fresh, organic (Main)

In a large pot (coddler, tea cup, or ramekin), bring water to the boil on the oven top.

Take your coddler and grease the inside with butter (using your fingertips is probably the easiest way).

Pour the cream into the coddler and then break the egg on top. Season with salt and pepper and a little dab of butter if you like.

Put the lid on, or cover with tin foil if using a cup or ramekin. Then, place it in the boiling water, making sure the water comes halfway up the side of the coddler.

Simmer in the pot for about five minutes. Check to see that it is cooked and looks like a poached egg – you may need to leave it for a few minutes more if not. Serve with hot buttered toast.

Made with just five ingredients, these cheesy potato pancakes are super crunchy thanks to the air fryer. They make the perfect accompaniment to a poached egg and bacon for breakfast or smoked salmon and crème fraîche for lunch.

Little potato pancakes air fryer recipe

sebago (brushed) potatoes, peeled, coarsely grated

onion,

(1 cup) coarsely grated cheddar

(1/3 cup) self-raising flour

eggs, lightly whisked

Greek-style yoghurt

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Ginger soy salmon on noodles

Runny honey

Tamari

Tbsp Fresh ginger, grated

Tbsp Mirin

Salmon, approx. 150 grams each (Main)

Bok choy

Edamame beans

Noodles,

Tbsp Seaweed, dried, optional

Tbsp Chopped chives, optional

Combine the honey, tamari, ginger, mirin and water in a bowl. Place the salmon in a flattish dish and pour over the honey mixture. Let it marinate for at least 20 minutes, turning once.

Shake off the excess marinade and bake the salmon for 15 minutes or till done to your liking, depending on the thickness.

While the salmon cooks, heat the marinade in a pot, adding another cup of water. Cook the bok choy and edamame.

To serve place some noodles in a bowl, top with greens and salmon. Spoon over the liquid. Garnish with seaweed and chopped chives.

Nici Wickes: Ricotta gnocchi

ricotta

plain flour, plus extra as needed

grated parmesan (⅓ cup)

parsley and basil, chopped

tsp sea salt

Tbsp extra virgin olive oil

garlic,

cherry tomatoes (fresh

chilli flakes

Mix the gnocchi ingredients together in a big bowl to form a soft, just-sticky dough. Don't overmix. Turn out onto a well-floured surface. Handle the dough gently, like a hot potato, and use plenty of flour.

Divide dough into two portions, then roll each into a 3cm-thick log. With a floured knife, cut into 2cm lengths, dusting with flour as you go. Set aside while you cook the tomatoes for the topping.

Heat oil in a large pan and add garlic. Cook for 30seconds then add tomatoes and chilli flakes and cook until tomatoes soften and become juicy. Turn off heat.

Cook gnocchi in a large pot of well-salted boiling water. Do this in batches, cooking for 4–5 minutes only (they will sink then rise to the surface). Remove the gnocchi with a slotted spoon and transfer directly to the pan with the tomatoes.

Toss gnocchi with tomatoes and serve with grated parmesan, a squeeze of lemon juice and basil leaves.

Slow-cooked pulled chipotle beef

kg Beef, lean brisket (Main)

330 ml Beer, dark

Beef stock, good quality

Chipotle sauce

Tbsp Soy sauce

Tbsp Brown sugar

Onion,

Cinnamon stick

chilli,

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat.

Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal.

Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little.

Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other. Mix shredded meat with the reduced liquid — the meat will soak up the sauce.

Serve with simple mashed potatoes and greens.

Crispy fried chicken

kg Chicken thigh,

Tbsp Moroccan seasoning

Paprika

Buttermilk (Main)

Flour

Cornflour

Oil,

bowl Aioli, to serve

Into a large bowl place the chicken. Sprinkle over the Moroccan seasoning, paprika and salt. Mix well and set aside for 2 hours.

Whisk together the egg and buttermilk. Combine the flour, cornflour and salt in a bowl. Dip the chicken pieces in the egg mixture then flour and place on to a tray.

Fill a deep pot half way with oil and heat to a medium heat. Cook the chicken in batches until crisp and golden. If you have left the bones in some pieces they will take longer to cook or finish them off in the oven for 10 minutes.

Serve the chicken hot with a side salad and aioli.

Bastille Day: Little French apple galettes

ready-rolled flaky pastry

apricot jam, sieved if lumpy

Tbsp gin

apples

pistachio nuts, lightly toasted and chopped

Preheat the oven to 190°C. Line one or two baking trays with baking paper.

Using an 10cm diameter bowl or similar, cut out 4 rounds from each pastry sheet. Place on the paper-lined trays. Mix the gin into the jam, then brush the rounds with the jam mix.

Peel, core and thinly slice the apples. Place the slices over the pastry circles, overlapping them slightly like scales on a fish. Brush with more jam and sprinkle with the pistachios.

Bake for about 25 minutes, until the pastry is crisp and slightly browned around the edges.

Excellent served with crème fraiche, whipped cream or ice cream.

Simple apple tart

Sweet pastry sheet (Main)

Apricot jam

Apples, cored,

Tbsp Melted butter

Tbsp Caster sugar

Toasted walnuts, chopped roughly

Ice cream

Roll pastry on a lightly floured bench to fit a 22cm tart tin. Line with baking paper and beans or rice. Bake blind for 15 minutes. Remove pastry and turn the oven down to 165C.

Spread jam over base of warm pastry. Layer the apples in a circle, continuing until they are all used.

Brush with melted butter and sprinkle on the sugar. Return to oven for 25 minutes until the apples are completely soft.

Sprinkle with toasted walnuts and serve with vanilla icecream.

Easy apricot galette

square Sweet short pastry, approx. 30cm x 30cm

Orange

Ground cinnamon

tsp Cornflour

Tbsp Raw sugar

Egg, beaten

tsp Thyme leaves, optional

Preheat oven to 190C. Line an oven tray with baking paper.

Sprinkle a little flour on the oven tray, and lay out the pastry (I used pre-rolled sheets).

In a small bowl, mix together the drained apricots, orange zest, cinnamon, cornflour and 1 Tbsp of the sugar. Drain any excess liquid, then place fruit in the centre of the pastry, leaving a border of about 5cm.

Fold the border of pastry over the fruit, leaving a large portion of the fruit uncovered, and gently make a few pleats. Brush the border with the egg, and sprinkle over the other tablespoon of sugar.

Bake in the oven for 12-15 minutes, until the pastry is golden.

Remove from the oven and leave to sit for a few minutes. Carefully transfer to a wooden board, using a cake or fish slice. Cut on the board and serve with icecream or cream.

Angela Casley's one-pot chicken biryani

Green chillies, chopped finely

Chilli powder

½ tsp Garam masala

Yoghurt

thighs,

g Butter

Onions, sliced

Potatoes, cubed

Basmati rice

Sultanas

½ tsp Turmeric

Chicken stock

Tbsp Butter

Almonds, slivered

In a bowl combine chillies, garlic, coriander, cumin, chilli, garam masala, salt and yoghurt. Add the chicken, combine well and marinate for 20 minutes.

In an ovenproof casserole dish or large frying pan heat the butter. Add the onions and cook for 4 or 5 minutes until lightly browned. Add the potatoes and brown slightly. Stir through the chicken, rice, ¼ cup sultanas, turmeric and chicken stock. Bring to a simmer then cover and place into the oven for 40 minutes or until the liquid has absorbed.

In a small frying pan, melt the tablespoon of butter and fry the remaining sultanas and almonds until golden.

Serve the biryani hot with a scatter of almonds and sprinkle with coriander.

Beef cheek crockpot ragu with pappardelle

Tbsp Extra virgin olive oil

Carrot,

Celery,

Tbsp Thyme leaves, fresh

Garlic cloves, finely sliced

kg Beef cheek (Main)

Red wine

Beef stock

½ tsp Green peppercorns, optional

500 g Dried pappardelle (Main)

Parmesan cheese,

Prepare your crockpot (slow cooker) or preheat oven to 140C and get a large casserole dish.

Heat the 2 Tbsp olive oil in a fry pan; add the onion, carrot, celery and thyme, cook for 10 mins or till the mixture is soft but not coloured, add the garlic and cook for another couple of minutes. Pour mixture into the crockpot.

Keep the same pan on the heat, add 1 Tbsp olive oil and sear the beef cheeks on all sides to brown. Place the beef cheeks into the crockpot.

Pour the red wine into the frypan to deglaze then add the beef stock. Bring to the boil then pour over the beef checks. Season with salt and pepper (and/or ½ tsp green peppercorns if using).

Cook the beef cheeks in the crockpot for 6 hours (or for 4 hours in a conventional oven).

When the beef cheeks are cooked, remove them from the crockpot and set aside.

Pour the cooking liquid into a saucepan, skim fat from the top and bring to the boil.

Mix the cornflour with 2 Tbsp of water and stir through the cooking liquid to thicken the sauce.

Shred the beef cheeks and return tothe sauce, mixing to combine. Seasonto taste.

Cook the pappardelle following the packet instructions in a large saucepan of well-salted boiling water till just cooked — al dente. Drain and drizzle over a little extra virgin olive oil.

Reheat the beef cheek ragu, portion the pappardelle into four pasta bowls, then top with the ragu, sprinkle over a little chopped parsley and parmesan shards if desired.

Christmas pavlova pudding

Eggs, whites (Main)

300 g Caster sugar

tsp White vinegar

tsp Vanilla extract

Tbsp Water

Strawberries,

Brandy,

pudding,

Icing sugar

Heat oven to 150C. Whisk the egg whites until they form soft peaks, gradually whisk in sugar a little at a time. Add the vinegar, vanilla and water and fold through. Spoon on to a sheet of non-stick baking paper. Place in the oven and cook for 1 hour. Turn the oven off, then leave the door slightly ajar with the aid of a teaspoon. Sneak off to bed.

Top 13 little recipes from across the web

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Top Tags

Slow-Roasted Middle Eastern-Style L...

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Ginger soy salmon on noodles

Nici Wickes: Ricotta gnocchi

Slow-cooked pulled chipotle beef

Crispy fried chicken

Bastille Day: Little French apple g...

Simple apple tart

Easy apricot galette

Angela Casley's one-pot chicken bir...

Beef cheek crockpot ragu with pappa...

Christmas pavlova pudding

Top 13 little recipes from across the web

The most viewed little recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-Roasted Middle Eastern-Style L...

How to make coddled egg

Little potato pancakes air fryer re...

Ginger soy salmon on noodles

Nici Wickes: Ricotta gnocchi

Slow-cooked pulled chipotle beef

Crispy fried chicken

Bastille Day: Little French apple g...

Simple apple tart

Easy apricot galette

Angela Casley's one-pot chicken bir...

Beef cheek crockpot ragu with pappa...

Christmas pavlova pudding

The most viewed little recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine