April 8, 2015 § Leave a comment
Last weekend, some 50 family and friends descended on the Northern Lake District hamlet of Fellside near Caldbeck to share our friend Bruce’s 50th birthday. As my contribution to the celebrations, I offered to cook a meal for all the guests staying over on the Saturday night.
This is the menu I put together with its foundations in the Lake District classics of Herdwick lamb sourced from Yew Tree Farm in Rosthwaite and Sticky Toffee pudding, a recipe that originated at Ullswater’s Sharrow Bay hotel.
Menu for Bruce’s Saturday night
Dukkah and olive oil
All with pitta
Herdwick lamb tagine
Seven vegetable tagine
Both with preserved lemons and harissa
Date and orange salad
Root vegetable slaw
Chargrilled broccoli with chilli and garlic
Sticky toffee pudding
Toffee sauce and cream
Cheeseboard with water biscuits and Winter Tarn Farm organic butter
Mrs Kirkham’s Lancashire
Keverigg (like Caerphilly) from Winter Tarn Farm near Penrith
Burt’s Blue from Altrincham
The lamb tagine/sticky toffee pudding formula is a tried and tested way of feeding a crowd and I’m indebted to my friend Shelley for introducing me to this lamb tagine recipe which can be made ahead of time and will appeal even to those who, like me, are not lovers of stewed lamb. The fell-bred Herdwick lamb shoulder becomes meltingly delicious, sweet and spicy after two and a half hours of slow-cooking.
And for those who prefer vegetables to lamb, I offer a recipe for a Moroccan-inspired seven vegetable tagine. The vegetables are given flavour twice over first by being marinaded in olive oil, garlic and harissa and second by being roasted in a hot oven to concentrate their flavour further. As the sauce is made from pureéd vegetables and a little stock, this recipe is both gluten and dairy-free, an added bonus when feeding vegetarians with different dietary requirements.
Both recipes are straightforward to make, freeze and reheat well and are equally good eaten for supper at home or scaled up for a celebration.
Contact details for Yew Tree Farm, Borrowdale (for Herdwick Lamb via mail order or in person from the farm shop)
Joe and Hazel Relph
Yew Tree Farm
Tagine of Herdwick lamb
Adapted from Antony Worrall Thompson recipe on the BBC Food website. Serves 6 generously or up to 10 if served with salads and side dishes. Doubled up, this fits comfortably into a preserving pan and if making ahead and freezing, the double quantity can be ladled into 5 pour and store bags each serving four people and holding 1.1 litres/kg tagine.
The quantity of spices given in the recipe if measured accurately with cook’s measuring spoons will give quite a spicy tagine, particularly so if your spices are fresh. If you prefer a milder tagine, put in a quarter (for a mild end result) or half (for a medium end result) of the stated quantities of cayenne, ground ginger and black pepper. Replace the hot spices with more of the milder ones (paprika, cinnamon and turmeric). Taste the sauce half way through the cooking time and crank up spices according to your taste at that stage.
1 teaspoon cayenne pepper
2 teaspoons ground black pepper
1 and a half tablespoons mild paprika
1 and a half tablespoons ground ginger
1 tablespoon turmeric
2 teaspoons ground cinnamon
1 boned shoulder of Herdwick lamb, trimmed carefully to remove excess fat and sinew and cut into 5cm chunks. There should be approx 1kg trimmed weight of meat
2 large onions, very finely chopped in a food processor (original recipe calls for grated onion)
2 tablespoon light olive oil
2 tablespoon argan oil
3 cloves garlic finely chopped
570ml tomato juice
400g can chopped tomatoes
115g natural colour (unsulphured) dried apricots, halved
55g Deglet Nour dates, stoned and halved
55g organic sultanas
85g flaked almonds
1 teaspoon best quality saffron stamens (I like Brindisa Belefran brand from Spain)
570ml lamb stock
1 tbsp clear strong tasting honey (I like heather honey)
1 can drained rinsed chickpeas
chopped fresh flatleaf parsley and coriander to garnish
Combine the dried spices in a small bowl and mix well to combine. Place the trimmed lamb pieces in a large bowl and toss together with half the spice mix. Cover with cling film and refrigerate overnight.
The next day, preheat your oven to 140 degrees C fan.
Heat 1 tablespoon light olive oil and 1 tablespoon argan oil in a large casserole dish. Add the finely chopped onion and the remaining half of the spice mix to the pan and cook over a gentle heat for about 7 minutes. Add the chopped garlic and cook for a further 3 minutes then turn off the heat.
While the onion and spices are cooking, heat the remaining 1 tablespoon each of olive and argan oils in a large frying pan and brown the pieces of lamb a few at a time.
Add the browned lamb pieces to the casserole along with any juices. Deglaze the frying pan with a quarter of the tomato juice and add these juices to the pan.
Add the remaining tomato juice, chopped tomatoes, dried fruits, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover, place in the oven and cook for 2 and a half hours. Cool, skim off and discard any excess fat. Add the chickpeas, stir in well and heat through when ready to serve. Garnish generously with chopped fresh herbs and serve with couscous.
Seven Vegetable Tagine
Source: adaptation and combination of several recipes from Paula Wolfert’s book “Moroccan Cuisine”. Apparently, in both Fez and Marrakesh, the number 7 is considered lucky and this recipe has both seven vegetables and seven flavourings so is doubly so.
This recipe was originally devised for a Moroccan-themed party to suit a vegetarian family member who cannot eat tomatoes.
Serves 7-8 as a main course; 12-15 as a vegetable accompaniment
The 7 vegetables
1 butternut squash, peeled and quartered
2 medium aubergines
2 red peppers
1 medium turnip (not swede), peeled and quartered
3 medium onions, peeled
1 large bulb fennel, trimmed
1 can white cannellini beans (400 g can, drained weight 225g) drained and rinsed
4 tablespoons olive oil
The 7 flavourings
4 crushed cloves garlic
3 teaspoons harissa
3 tsp cumin seeds
few twists pepper
2 tsp dried thyme
1 generous pinch saffron threads
Three quarters to one pint vegetable stock (I use Marigold vegetable stock powder)
Cut all the vegetables, other than the beans, into bite sized chunks (roughly 1” cubes). Don’t worry if the the onions and fennel fall apart.
Put the flavouring ingredients except the saffron into a large mixing bow, add the olive oil and, tip in the vegetable chunks (but not the beans) and mix everything together with your hands, making sure all the vegetables are well coated with the flavoured oil.
Tip into large roasting tin – don’t cram them into too small a tin otherwise the vegetables will steam rather than roast – and roast for approx half an hour in a hot oven – 220 degrees C in a domestic fan oven. The vegetables are ready when they are soft but not mushy and the top layer are toasted and golden brown with darker brown edges – don’t let them blacken and burn. Stir them about once or twice while they are roasting.
While the vegetables are roasting, soak the saffron threads in a little hot water (1-2 fl oz) in a measuring jug for 15 minutes or so. Top up the measuring jug to the three quarter pint level with vegetable stock.
When the vegetables are cooked, remove from the oven, tip in the drained beans and stir to mix. Remove approximately one quarter of the vegetable mix and liquidize or blend with the saffron stock liquid to make the sauce. Add up to a further quarter pint of vegetable stock if the liquidized sauce seems to thick. Tip the sauce back into the roasting tin and stir gently to mix, scraping any toasty brown bits from the base of the roasting tin as you do so, but being careful not to break up the roast vegetables too much.
To serve – warm through and garnish with chopped fresh coriander and offer extra harissa and chopped preserved lemons separately.