Grenglish - Slow Cooker "Roast" Lamb with Tesco Cypriot New Potatoes, tomatoes, feta and tsatziki............Raki Optional!

With Spring loitering around the corner, and looking out at the drizzle on a lazy Sunday morning, thoughts turn to Summers spent hopping around Greek islands, and a recipe to capture all that is great about Greece, keeping it simple, but totally tasty......

Last year we went to Mykonos, Paros, Anti-Paros, Naxos, Tinos and Crete.....and yet so many more islands to explore.

Chris and I got engaged in Cyprus in 2001, it's a beautiful country, with an amazing though sad history. With two very different sides to the island, we only saw the South, where these Cypriot potatoes are grown, but would love to go back and experience the North Turkish side of the island.

Available in Tesco Stores Nationwide

So, to go with my Cyprus potatoes it had to be lamb, and it had to have oregano.   The potatoes had to be roasted with Paprika, and it had to be served with feta, tomatoes and home made tsatziki.  In Crete we've seen Lamb on the menu as Lamp regularly - this is because in the Greek alphabet there is no letter "b"!

I guess roast potatoes aren't particularly Greek, so using Cypriot potatoes roasted, kind of makes it Grenglish!   I was also going to use the more Cypriot Haloumi cheese, but it doesn't crumble as Feta does, so that's an experiment for another day.

Perfect Cypriot New Potato Roasties
1 pack Tesco Cypriot New Potatoes 750g
Paprika
Oregano
Olive Oil
Salt

Cut potatoes in half and par boil in a large saucepan for around 10 minutes.   When draining swirl them around so that they "bash up" a little, as this helps the roasting process.

Sprinkle with paprika and oregano, and move around to make sure covered (doesn't have to be precise).  Add a little salt - this helps to draw the moisture out and gets them to crisp up.

Pre heat the oil in a roasting pan until hot.  Add the potatoes and move the potatoes around to ensure covered in oil.  Roast for around 40 mins.

Slow Cooker "Roast Lamb"
Half leg of lamb -
bring to room temperature before cooking.
Rosemary (I have some in my garden)
Garlic - sliced, as much or as little as you want
Olive Oil
Seasoning: oregano, rosemary, white pepper

I have used the slow cooker regularly for roasts, and lamb works beautifully.  Make little slits in the lamb joint, and fill with sprigs of rosemary and slices of garlic.  Drizzle with olive oil and cover with seasoning.

Put into the slow cooker, and cook slow for 8-10 hours.

Meanwhile, prepare the tsatziki.
1/2 a cucumber
2 cloves of garlic, crushed
2 tbs of good quality Extra Virgin Olive Oil
500g Greek Yoghurt - I use 0% fat
Snall bunch of fresh dill, chopped
1 tsp dried mint
squeeze of lemon

Peel and grate the cucumber, drain and combine with the rest of the ingredients.

Crete last Summer *sighs*

Serve the slow cooker lamb with the Cypriot New Potatoes, tomatoes with feta and oregano, together with fresh crusty bread, and maybe a glass of Raki if you like.  Memories of that blue sky and ocean.....beautiful!

Enjoy
Annie


Disclaimer, Tesco paid for the ingredients for this post.

Slow Cooker Nepalese Lamb Curry

Kauli Matar Ra Masu

(Lamb Curry with Cauliflower and Peas)

In 2001 Chris and I travelled to Nepal.  It was a fantastic place, we did some great trekking, and throughly enjoyed their local fayre.   Unfortunately our holiday was cut shot by the killing of the Nepalese Royal family.   As the news spread, all the men shaved their heads and we even saw the funeral pyre, as it is custom to burn the bodies immediately.   We basically got the last flight out of the country!   I feel for them as tourism has been majorly effected, but I would definitely be back in a heartbeat!
Whilst there I picked up a Nepalese cookbook.   I hadn't looked at it in years, but decided to have a thumb through recently.  I thought I'd have a go at converting one for the slow cooker, and this is the result :)

Ingredients
Tbsp Oil                                                                                           4 garlic cloves chopped
1 cinnamon stick                                                                               Pinch of black pepper
2 bay leaves                                                                                     150g peas, fresh if possible
4 cardamom pods, bruised                                                                1 tbsp ground coriander
1kg lamb                                                                                         1 tbsp ground cumin
1 tbsp fresh ginger sliced                                                                  1 tsp garam masala
Salt to taste                                                                                     2 red chillies (to taste)
1 tsp turmeric                                                                                  Fresh chopped coriander to garnish
1 small cauliflower

Preheat the slow cooker to low.  Heat oil in a large frying pan, add all the ingredients - APART FROM CAULIFLOWER AND PEAS - and ensure lamb is sealed and coated well in all the other ingredients.   Add to the slow cooker and cook for 6-8 hours.   As you can see from my pic I added the cauliflower from the start too, but although it tasted lovely, it was mush having cooked too long, so I would now add the cauliflower and peas after the 6-8 hrs, stir well to coat, and then cook for a further 45 mins to an hour.

I will also add a further chilli next time - but then I do have a cold so it might have affected my taste buds :)

Enjoy!
Annie x

Baked Courgettes Stuffed with Lamb and Tomatoes

I've been a subscriber to Easycook Magazine for as long as I remember, I love it dropping through the letterbox, then everything stops as I have a leaf through.  I generally find something there and then to cook for that night's dinner, and the last edition was no exception.

I immediately liked the look of the Baked Courgettes Stuffed with Lamb and Tomatoes.  It was for 4 people, but I easily halved it for Chris and I, and added a birds eye chilli to the tomato sauce to give is some zing.  It was WOW!  And only 200 cals per portion!  Had it twice since.

@EasyCookMag have given me permission to blog it, so here goes.

For 2
2 large courgettes, halved lengthways (mine were not that big unfortunately, out of season)
1 tbsp olive oil
small handful coriander leaves

For the Tomato Sauce
2 cloves of garlic, crushed
half tbsp olive oil
half tsp each ground cayenne pepper, cinnamon, coriander and cumin
1 x 400g chopped tomatoes
1 green birdseye chilli (straight from frozen, I keep them there now)

For the Stuffing
250g lean minced lamb
1 tsp each ground cumin, coriander and cinnamon
half tsp cayenne pepper

1. Make the tomato sauce
Turn oven to fan 200C/conventional 220C/Gas 7
Fry the garlic in the oil for 2-3 minutes until soft, add the spices and fry for 1 min more.  Add the tomatoes, 1/4 can of water (use the tomato can), birdseye chilli, and simmer for 20 mins, until thickened.  Season.

2. Bake the courgettes
Scoop out a little flesh from the courgettes with a teaspoon to make a shallow cavity.  Lay them in a baking dish, drizzle with oil and bake for 15 minutes, until golden.

3. Make the stuffing
Lightly mix the lamb with the spices and some salt, with your hands, until just combined.  When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce.  I found it easier to form long sausage shapes with the lamb to fit the length of the courgette cavity.  Bake for 15-20 mins, until the sauce is bubbling.  Top with coriander and serve.

We served ours with a Greek Salad and it was divine.  Perfect for the Summer evenings that lie ahead - we hope!

Annie x

Slow Cooker "Roast" Shoulder of Lamb

I got a huge shoulder of lamb from Sainsburys, over £22 worth reduced to £6.  Was waiting for a special Sunday lunch with my mum and in-laws.   Having defrosted it I found out my in-laws hadn't written it down and couldn't come, but had to cook it anyway.

I covered it with olive oil and seasoned.  Put little slits all over and filled them with whole garlic cloves and sprigs of rosemary.
I put it in the slow cooker at midnight, and was woken to the most wonderful smells A.M.A.Z.I.N.G..........
It just fell apart and so moist and tender and flavoursome, very much reminded me of Crete  *sighs*.........

Will do this again :)
Annie x

Slow Cooker Store Cupboard Lamb Curry (Keema)

In a bid to use up what food we have, I decided to throw a few bits together to see if it worked.   It was delicious, and saving me a trip to the Supermarket - where I inevitably spend a small fortune - was cost effective too.   After all, it is mid January and funds are low!

Ingredients
500g minced lamb (found in the freezer having been reduced)
2 onions, diced
1 can chopped tomatoes (always have them to hand)
2 green chillies, sliced - I kept the seeds in, up to you dependent on taste
3 cardamom pods split or bashed with the blade of a knife
2 tsp garam masala
2 tsp chilli powder - I have hot
2 garlic cloves chopped
2 tsp ginger (cheater from the fridge)
100ml lamb stock
2 tsp cumin seeds
1 tsp turmeric - to be honest not sure it did anything to the flavour or colouring so wld omit next time!

Basically threw it all together and left it for 7 hours.   Added some green beans I found close to their demise and left for another hour.   Was delicious served with Basmati rice :)

Enjoy
Annie x

Slow Cooker Lamb and Aubergine Makhani

 Makhani actually means butter, and the original recipe I looked at did have a lot of butter, but in order to make it a tad healthy I have cut it right back, so maybe not really able to call it a Makhani at all, but hey!

The recipe calls for lamb, but I managed to get some mutton from our farm shop and used this, lamb of course works perfectly too!  Best to marinade for the full 24hrs if you can, as it takes on all the flavours beautifully!

served with Pilau Rice :)

Ingredients
150g unsalted cashews
2 tablespoons hot curry powder (or medium if you prefer)
4 garlic cloves, crushed

2 tsp finely grated fresh root ginger (I used the cheater version)
2 tbs white wine vinegar
100g tomato paste
150g natural yoghurt (I used fat free)
500g lean boneless lamb, or mutton if you can get it!
butter
1 onion finely chopped
1 cinnamon stick
4 green cardamom pods
1 large aubergine diced
1 tsp chilli powder (I used hot)
400g can of chopped tomatoes
150ml lamb stock
A drizzle of natural yoghurt and coriander to garnish

Method

Preheat the slow cooker if necessary, I turn mine on to low before I start prepping.

In a nonstick frying pan, dry roast the cashews and curry powder over a low heat for 2-3 minutes.  Transfer to a food processor and chop until smooth.   Add the garlic, ginger, vinegar, tomato puree and half the yoghurt.  Process until smooth.  Transfer to a mixing bowl with the remaining yoghurt and the lamb.  Mix well, cover and marinate in the fridge for 24 hours.

Melt a little butter in a large nonstick pan and add the onion, cinnamon, cardamom pods and aubergine, stir for a few minutes before adding the lamb mixture.  Brown the lamb off, then stir in the chilli powder, tomatoes and stock.  Bring to the boil, then tip into the slow cooker and cook on low for around 8 hours.

Garnish with the yoghurt and coriander and serve with boiled rice of naan.

Enjoy!
Annie x

Slowcooker Lamb Rogan Josh and Pilau Rice

Last night we had this with *cheats* pilau rice, was delicious :)

Ingredients
Lamb neck fillet, I used 2, around 6/700g
a little butter
2 onions chopped

2cm ginger - I used the cheat version from the fridge
3 garlic cloves chopped
1 tsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp cumin seeds
2 tbs plain flour
1 tsp dried red chillies
400g can chopped tomatoes
300ml lamb stock
2 cinnamon sticks
4 tbs double cream and a handful of coriander leaf torn, to finish/garnish

Preheat the slow cooker to low before you start.
Melt the butter in a pan, brown the lamb, removed with a slotted spoon and put lamb in the slowcooker.
Put the onions and garlic into the same pan, and fry for a few minutes until onions soften.
Stir in the ginger, spices and chillies and cook for a minute.
Add the flour and mix.
Add the stock and tomatoes, stir until boiling.
Pour the tomato mixture over the lamb, add the cinnamon sticks, put lid on and leave for 7-9 hours.
When ready to serve, stir in the cream and garnish with the coriander leaves.

We served it with *cheats* pilau rice ----> stir a teaspoon per serving into normal rice before cooking!
Its delicious :)

Enjoy x

Slow Cooker Nepalese Lamb Curry with Cauliflower and Peas

Kauli Matar Ra Masu

(Lamb Curry with Cauliflower and Peas)

In 2001 Chris and I travelled to Nepal.  It was a fantastic place, we did some great trekking, and throughly enjoyed their local fayre.   Unfortunately our holiday was cut shot by the killing of the Nepalese Royal family.   As the news spread, all the men shaved their heads and we even saw the funeral pyre, as it is custom to burn the bodies immediately.   We basically got the last flight out of the country!   I feel for them as tourism has been majorly effected, but I would definitely be back in a heartbeat!
Whilst there I picked up a Nepalese cookbook.   I hadn't looked at it in years, but decided to have a thumb through recently.  I thought I'd have a go at converting one for the slow cooker, and this is the result :)

Ingredients
Tbsp Oil                                                                                           4 garlic cloves chopped
1 cinnamon stick                                                                               Pinch of black pepper
2 bay leaves                                                                                     150g peas, fresh if possible
4 cardamom pods, bruised                                                                1 tbsp ground coriander
1kg lamb                                                                                         1 tbsp ground cumin
1 tbsp fresh ginger sliced                                                                  1 tsp garam masala
Salt to taste                                                                                     2 red chillies (to taste)
1 tsp turmeric                                                                                  Fresh chopped coriander to garnish
1 small cauliflower

Preheat the slow cooker to low.  Heat oil in a large frying pan, add all the ingredients - APART FROM CAULIFLOWER AND PEAS - and ensure lamb is sealed and coated well in all the other ingredients.   Add to the slow cooker and cook for 6-8 hours.   As you can see from my pic I added the cauliflower from the start too, but although it tasted lovely, it was mush having cooked too long, so I would now add the cauliflower and peas after the 6-8 hrs, stir well to coat, and then cook for a further 45 mins to an hour.

I will also add a further chilli next time - but then I do have a cold so it might have affected my taste buds :)

Enjoy!
Annie x

Slow Cooker Recipes - Lamb Tagine with Apricots

As we have an abundance of garlic and onion from the allotment, I am trying to find lots of different recipes.  Am not normally a fan of fruit in main food (I know) but had this before without knowing about the apricots, and loved it!  I messed around with a few recipes and came up with my own version which was delicious and a "winner" according to Chris!
Ingredients
1 tablespoon of olive oil (though I used Rapeseed I got from a farm)
700g lamb fillet diced or ready-diced lamb

1 onion
2 garlic cloves
2.5cm fresh root ginger (I used the cheater version)
2 tbs plain flour
600ml lamb stock
1 ts ground cinnamon
2 large pinches of saffron threads
75g apricots diced
40g toasted flaked almonds
Method
Heat the oil in the frying pan and brown the lamb all over.  Transfer to the slow cooker.
Add the onion, garlic and ginger to the pan and fry over a medium heat for 5 minutes.

Mix in the flour then slowly stir in the stock.
Add the spices and apricots and bring to the boil stirring.
Spoon into the slow cooker, cover and cook on low for 8-10 hrs.
Stir,in the flaked almonds and serve.
I served mine with a rocket salad and Chris's with cous cous but he'd taken it and eaten it before I could take a pic :)
Enjoy!
Annie x