Oven-baked Risotto With Prosciutto and Fontina

What better way to finish of the month of Spanish recipes than with a risotto! I hope you've enjoyed them as much I did, and if you've got any suggestions for another month of recipes, just leave a comment!!

Ingredients

20g unsalted butter
2 tbs olive oil
1 large onion, finely chopped
1 garlic clove, crushed
2 cups (440g) arborio rice
1 tsp pimenton (Spanish smoked paprika)
1/2 cup (125ml) dry sherry
1L (4 cups) hot chicken stock
3 sprigs thyme, plus 1 tbs thyme leaves
2 bunches asparagus, ends trimmed
100g thinly sliced prosciutto
1/2 cup (35g) grated fontina cheese

 

Method

1. Preheat the oven to 180°C.

2. Heat the butter and 1 tablespoon of the oil in a flameproof and ovenproof dish on the stovetop over medium-low heat.

3. Add the onion and garlic and cook, stirring for about 5 minutes or until soft. Add the rice and paprika and stir.

4. Add the sherry, bring to the boil then simmer, uncovered, for about 1 minute until the sherry is absorbed. Add the hot stock and thyme sprigs.

5. Cover and cook in the oven for 20-25 minutes or until the liquid is absorbed and the rice is tender. Stir once during cooking.

6. Toss the asparagus in the remaining oil and spread on a baking tray with the prosciutto. Place in the oven for the final 10 minutes of the rice cooking time to cook asparagus and crisp the prosciutto.

7. Chop the asparagus finely on the diagonal and break prosciutto into shards. Just before serving, stir the asparagus pieces, extra thyme leaves and cheese through the rice and top with prosciutto.

Enjoy!

Chicken With Honey, Tomatoes and Almonds

A delicious chicken dish with a slightly sweet taste.

Ingredients

85g (1/2 cup) blanched almonds
125ml (1/2 cup) extra virgin olive oil
2 brown onions, finely chopped
8 cardamom pods, bruised (see note)
1 1/2 tsp sweet paprika
1 tsp ground ginger
Large pinch of saffron threads
3 x 400g cans crushed tomatoes
80ml (1/3 cup) honey
2 (about 1.2kg each) whole fresh chickens, quartered
40g (1/4 cup) plain flour
1 cup fresh coriander leaves

Method

1. Preheat oven to 180°C. Place the almonds on a baking tray. Bake in oven for 6 minutes or until toasted.

2. Heat half the oil in a stockpot over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until golden. Add the cardamom pods, paprika, ginger and saffron. Cook, stirring, for 3 minutes or until aromatic. Stir in the tomato and honey.

3. Place the chicken and flour in a large bowl, and toss to coat. Shake off any excess. Season with sea salt and pepper.

4. Heat the remaining oil in a large heavy-based frying pan over medium heat. Add half the chicken and cook for 3-4 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Repeat with remaining chicken, reheating the pan between batches. Add the chicken to the tomato mixture.

5. Bring the chicken mixture to a simmer over low heat. Cover and cook for 50 minutes or until the chicken is tender. Transfer the chicken to a bowl and cover.

6. Increase heat to medium. Bring to a simmer. Cook, stirring often, for 25 minutes or until the sauce thickens. Add the chicken. Cover and cook for 6 minutes or until chicken is heated through.

7. Transfer the chicken mixture to a serving platter. Top with the almonds and coriander to serve.

Enjoy!

Basque-style Chicken

A rich tomato-y dish that's sure to be a favourite

Ingredients

1/4 cup olive oil
800g chicken tenderloins, tendons removed
1 large brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon sweet paprika
1 large red capsicum, roughly chopped
1 large green capsicum, roughly chopped
1/2 cup dry white wine
4 tomatoes, chopped
2 desiree potatoes, unpeeled, roughly chopped
crusty bread, to serve

 

Method

1. Heat 2 tablespoons oil in a large, non-stick frying pan over medium-high heat. Cook chicken, in batches, for 1 minute each side or until browned. Transfer to a plate.

2. Add remaining oil to frying pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic, paprika and capsicums. Cook, stirring, for 2 minutes. Stir in wine. Bring to the boil. Return chicken to pan. Add tomatoes and potatoes. Cover. Reduce heat to low. Simmer for 30 minutes.

3. Remove lid. Cook for a further 12 to 15 minutes or until potato is cooked and sauce has reduced. Season with salt and pepper. Spoon into bowls and serve with crusty bread.

 

Enjoy!

Spanish Stew

Wholesome, filling and relatively easy to make!

Ingredients

1/4 cup (60ml) olive oil
1 chorizo sausage, sliced
1 onion, sliced
4 garlic cloves, crushed
2 tsp smoked sweet paprika
1/2 tsp saffron threads, soaked in 2 tbs cold water
410g can butter beans, rinsed, drained
600ml fish stock
1 red capsicum, roasted, cut into strips
6 tomatoes, peeled, seeds removed, sliced
300g blue-eye cod, skin removed, cut into 2cm pieces
500g green prawns, peeled, vein removed, tails intact
2 tbs fish sauce
Roughly torn flat-leaf parsley, to serve

 

Method

1. Heat oil in a frypan over medium heat and fry chorizo until crisp. Transfer to a plate lined with paper towel to drain.

2. Add onion and cook for 2-3 minutes or until softened. Add garlic and paprika and cook for a few seconds, then add saffron and its soaking liquid, beans and stock and bring to boil. Reduce heat to low and return chorizo to frypan with capsicum, tomatoes, fish, prawns and fish sauce. Simmer for 5-6 minutes or until fish is cooked through. Serve in a large casserole dish garnished with parsley.

3. Offer garlic mayonnaise and crusty bread to serve. Taste and season if needed.

Enjoy!

Spanish Chicken and Rice

I love chicken and rice dishes, something about them is just so right!

Ingredients

2 tablespoons olive oil
8 chicken drumsticks
1 brown onion, chopped
1 green capsicum, chopped
2 garlic cloves, chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons mild paprika
2 cinnamon sticks
1/4 teaspoon chilli powder
1/2 cup dry white wine
400g can diced tomatoes
1 1/2 cups chicken stock
1 cup arborio rice
chopped fresh flat-leaf parsley leaves and pitted black Spanish olives, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced.

2. Meanwhile, heat half the oil in a heavybased, flameproof casserole dish over medium-high heat. Add chicken. Cook, turning occasionally, for 5 to 7 minutes or until browned. Transfer to a plate.

3. Add remaining oil, onion, capsicum and garlic to pan. Cook for 2 to 3 minutes or until softened. Add turmeric, cumin, paprika, cinnamon sticks and chilli. Cook for 1 minute or until fragrant. Add wine, tomato, stock, rice and chicken. Stir to combine. Cover with lid. Transfer to oven. Bake for 45 to 50 minutes or until rice is tender and liquid nearly all absorbed.

4. Remove from oven. Stir through parsley and olives. Serve.

Enjoy!

Spinach and Fetta Gozleme

Hubby loves anything that has spinach and fetta in it. And I agree!

Ingredients

8g sachet instant dried yeast
pinch of salt
1 teaspoon caster sugar
3 cups plain flour
1/3 cup olive oil (see tip)
100g baby spinach
200g feta cheese, crumbled
lemon wedges, to serve

 

Method

1. Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.

2. Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size.

3. Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.

4. Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.

Enjoy!

Spanish Sausage and Eggs

I like to have this for breakfast....not sure if you're meant to, but I do anyway!

Ingredients

1 tablespoon olive oil
12 (375g) chipolata sausages
1 medium red onion, chopped
2 garlic cloves, crushed pinch dried chilli flakes
410g can diced tomatoes with roasted capsicum
4 eggs
1 tablespoon chopped fresh flat-leaf parsley leaves

Method

1. Preheat grill to high. Heat oil in a large frying pan over high heat. Add sausages and onion. Cook, turning, for 2 to 3 minutes or until sausages are browned. Reduce heat to medium.

2. Add garlic and chilli. Cook for 30 seconds or until fragrant. Stir in tomato and 1/2 cup cold water. Simmer for 5 minutes. Using a spoon, make 4 indentations in mixture. Crack 1 egg into each indentation.

3. Place pan under grill. Cook for 1 to 2 minutes or until egg is just set. Top with parsley. Serve

Enjoy!

Spanish Tortilla

It's a lot like your traditional potato bake, but different.... Just try it :)

Ingredients

500g lady potatoes, peeled, thinly sliced
6 eggs
1/3 cup milk
1 tablespoon Lupi extra virgin olive oil
1 brown onion, thinly sliced
2 garlic cloves, thinly sliced
150g roasted red capsicum, thinly sliced
1 teaspoon sweet paprika

 

Method

1. Cook potato in a large saucepan of boiling water until just tender. Drain. Whisk eggs and milk together in a jug. Season with pepper.

2. Preheat grill to medium-high. Heat oil in a 5cm-deep, 20cm (base) non-stick, flameproof frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add potato, capsicum, paprika. Season with salt and pepper. Stir to combine. Reduce heat to low. Pour egg mixture over potato mixture. Gently shake pan to allow egg mixture to evenly spread in pan.

3. Cook, without stirring, for 5 to 6 minutes or until base and edges are firm. Remove from heat.

4. Place pan under grill. Cook for 5 minutes or until top is golden and set. Serve.

Enjoy!

Roast Spatchcocks with Lentils and Bacon

I like spatchcocks, but a lot of people don't, so you can substitute it for chicken pieces instead if you prefer

Ingredients

2 (about 500g each) spatchcocks
2 tsp olive oil
1 Spanish onion, finely chopped
1 carrot, peeled, finely chopped
2 celery stalks, finely chopped
4 bacon rashers, chopped
1 garlic clove, crushed
1 cup (210g) Puy lentils
1/2 cup (125ml) chicken stock
2 cups (500ml) dry white wine
Lemon thyme leaves
100g baby spinach leaves

 

Method

1. Preheat oven to 200°C. To prepare the spatchcocks, use kitchen scissors to cut down both sides of the backbone of each spatchcock. Remove backbones. Use a large, sharp knife to cut through the breastbone and slice each bird in half.(Or, alternatively, you can have the butcher cut them into pieces for you)

2. Heat oil in a large flameproof roasting pan over high heat. Add the spatchcock, skin-side down, and cook for 2 minutes or until golden. Transfer to a plate.

3. Add the onion, carrot, celery, bacon and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the lentils and stir to combine. Add the chicken stock and wine and bring to the boil. Remove from heat. Place the spatchcock, skin-side up, over the lentil mixture. Sprinkle with lemon thyme and season to taste with salt and pepper. Bake in preheated oven for 30 minutes or until chicken and lentils are tender.

4. Place the spinach leaves on plates. Spoon over the lentils and top with the chicken. Serve immediately.

Enjoy!!

Tomato Relish

Who doesn't love a good tomato relish?

Ingredients

1 tbs olive oil
1 finely chopped Spanish onion
1 coarsely grated apple
1 tsp yellow mustard seeds
1 tsp salt
1/4 tsp chilli flakes
1/2 tsp ground allspice
1 1/2 tsp chopped thyme

 

Method

1. Heat 1 tbs olive oil in a frying pan over medium heat.

2. Add 1 finely chopped Spanish onion, 1 coarsely grated apple, 1 tsp yellow mustard seeds, 1 tsp salt, 1/4 tsp chilli flakes and 1/2 tsp ground allspice. Cook, stirring occa-sionally, for 8 minutes. Add 100g brown sugar, 2 tbs red wine vinegar and 400g halved cherry tomatoes. Cook for 5 minutes or until tomatoes are soft.

3. Cool, then stir in 1 1/2 tsp chopped thyme.

Enjoy!

 

Spanish Pork

I am constantly amazed at how much the Spanish love their spices!

Ingredients

1 tbs mustard
1 garlic clove, crushed
1 tbs baby capers, rinsed, drained
8 pimento-stuffed green olives, sliced
1 tbs chopped flat-leaf parsley
Grated zest and juice of 1 lemon
1 1/2 tbs olive oil
350g piece pork fillet, trimmed
Cooked broad beans, to serve
Method

1. Preheat oven to 180°C. To make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tbs olive oil, pepper to taste and 2 tbs warm water.

2. Heat remaining oil in an ovenproof frypan over high heat and cook pork, turning, for 5 minutes until golden.

3. Place pan in oven for 5 minutes until pork is cooked through. Rest pork for 5 minutes, then slice.

4. Drizzle with the sauce and serve with broad beans.

Enjoy!

Spicy Tomato and Vegetable Soup

This recipe packs quite a kick, calling for harissa which is a fiery north African paste made from dried chillies, garlic, cumin, caraway seeds and tomato paste, and is commonly used in soups, stews and tagines. You can find it in delicatessens and some supermarkets. Halve the amount, or leave it out completely to make this a child friendly recipe.

Ingredients

2 teaspoons olive oil
1 red onion, finely chopped
1 tablespoon harissa (see note)
1 medium carrot, peeled, finely chopped
1 red capsicum, finely chopped
200g cauliflower, cut into small florets
800g can diced tomatoes
100g green beans, trimmed, chopped
2 tablespoons couscous 

 

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 to 7 minutes or until soft. Add harissa. Cook, stirring, for 1 minute or until fragrant.

2. Add carrot, capsicum, cauliflower, tomatoes and 1 1/2 cups cold water. Cover and bring to the boil.

3. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes or until vegetables are tender and soup has reduced slightly.

4. Stir in beans and couscous. Cook for 3 to 5 minutes or until beans are tender. Serve.

Enjoy!

Spanish Tortilla Pie

Really yummy with just a hint of heat. 

Ingredients

1 sheet frozen ready-rolled quiche pastry, partially thawed
400g packet baby potatoes with butter and herbs (available from Woolworths and Coles)
2 (120g each) chorizo sausages, chopped
1/2 teaspoon cayenne pepper
4 medium tomatoes, chopped
4 eggs
2 tablespoons chopped fresh flat-leaf parsley leaves
Salad leaves, to serve

Method
1. Preheat oven to 220°C/200°C fan-forced. Grease a 22cm (base) loose-based, fluted flan tin. Line with pastry. Refrigerate for 10 minutes. Place tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 to 15 minutes or until edges are light golden. Remove weights or rice and paper. 

 2. Meanwhile, microwave potatoes following packet directions. Thickly slice. 

3. Reduce oven to 200°C/180°C fan-forced. Heat a large frying pan over medium-high heat. Cook chorizo, stirring occasionally, for 3 minutes or until lightly browned. Add cayenne pepper. Cook for 1 minute or until fragrant. Add tomato and half the potato (cover remaining potato to keep warm). Cook, stirring occasionally, for 5 minutes or until tomato starts to soften. Remove from heat. 

4. Spoon chorizo mixture into pastry case. Crack whole eggs over mixture. Season with salt and pepper. Bake for 15 to 20 minutes or until just set. Sprinkle with parsley. Serve with salad leaves and remaining potatoes.

 Enjoy!

Sangria

A red wine "punch" that kicks quite a punch!

Ingredients
1 lemon, sliced, seeded
1 orange, sliced, seeded
55g (1/4 cup) caster sugar
750ml bottle Spanish red wine
60ml (1/4 cup) brandy
500ml (2 cups) soda water

Method
1. Place the lemon and orange slices, sugar, wine and brandy in a jug.

2. Stir to dissolve the sugar. Top up with the soda water and serve.

Enjoy!

Lamb Meatballs in Romesco Sauce

My hubby is a huge fan of meatballs and I love making them!

Ingredients
650g Woolworths organic lamb mince 
25g (1/4 cup) dried (packaged) breadcrumbs 
1 egg, lightly beaten 
1 garlic clove, crushed 
1/2 tsp salt 
1/2 tsp freshly ground black pepper 

Romesco sauce

60ml (1/4 cup) olive oil 

20g blanched almonds 

1 slice bread, torn into pieces 

2 vine-ripened tomatoes
2 (about 130g) slices chargrilled capsicum, coarsely chopped
2 garlic cloves, crushed
1/4 tsp sweet paprika
Pinch of cayenne pepper
3 tsp dry sherry

Method
1. Combine the lamb, breadcrumbs, egg, garlic, salt and pepper in a large bowl. Divide the mixture into 24 portions. Use wet hands to roll each portion into a ball and place on a plate. Cover with plastic wrap and place in the fridge for 15 minutes to chill.

2. Meanwhile, to make the romesco sauce, heat 1 tablespoon of the oil in a non-stick frying pan over medium-low heat. Add the almonds and cook, stirring, for 3 minutes or until golden. Use a slotted spoon to transfer the almonds to a plate lined with paper towel. Add the bread to the pan and cook, stirring, for 2 minutes or until golden. Set aside for 5 minutes to cool.

3. Meanwhile, use a small knife to cut a cross in the base of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Use a slotted spoon to transfer to a plate. Remove skin and discard. Coarsely chop.

4. Place the almonds, bread, tomato, capsicum, garlic, paprika, cayenne pepper and sherry in the bowl of a food processor and process until smooth. Season with salt and pepper. Transfer to a serving bowl.

5. Heat the remaining oil in a large frying pan over medium heat. Add one-third of the meatballs and cook, turning occasionally, for 10-12 minutes until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining meatballs, reheating the pan between batches.

6. Place the meatballs in a serving dish. Serve hot or at room temperature with the romesco sauce.

Enjoy!

Cinnamon & Orange Crema Catalana

Creamy goodness! It really is good for you....well your tastebuds anyway....

Ingredients
900ml thickened cream
1 x 300ml ctn double cream
6 strips orange rind
4 x 7cm cinnamon sticks, broken (see note)
12 egg yolks
155g (3/4 cup) caster sugar
6 oranges, peeled, thinly sliced
2 tbs orange-flavoured liqueur (such as Cointreau)
100g (1/2 cup) caster sugar, extra
Ice cubes

Almond bread, to serve

Method
1. Place the combined cream, orange rind and cinnamon in a large saucepan over medium-high heat. Bring just to the boil. Cover and set aside for 30 minutes to infuse.

2. Combine the egg yolks and sugar in a large bowl. Use a balloon whisk to whisk for 1 minute or until slightly pale. Gradually add the cream mixture, whisking until combined.

3. Return to the saucepan. Place over medium-low heat. Cook, stirring, without boiling, for 15-20 minutes or until the custard thickens.

4. Strain the custard through a fine sieve into a 1.5L (6-cup) capacity heatproof serving dish. Cover and place in the fridge overnight to chill.

5. Meanwhile, combine the orange and liqueur in a bowl.

6. Preheat grill on high. Sprinkle the extra sugar over the custard. Place the dish in a deep roasting pan filled with ice. Cook under grill for 5 minutes or until the sugar bubbles and caramelises (Alternatively, to save time, use a kitchen blowtorch). Serve with the orange mixture and almond bread.

Enjoy!

Chorizo Pilaf

I've said it before and I'll say it again, the Spaniards certainly do love chorizo!!

Ingredients
2 tablespoons olive oil
6 chorizo sausages, sliced
2 brown onions, halved, thinly sliced
2 garlic cloves, crushed
1 red chilli, deseeded, sliced
2 teaspoons paprika
1 tablespoon ground cumin
2 cups basmati rice
4 cups Maggi Real Chicken Stock

1/2 cup flat-leaf parsley leaves, chopped 

Method
1. Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook chorizo for 2 to 3 minutes each side or until golden. Drain on paper towels.

2. Heat remaining tablespoon of oil in saucepan over medium heat. Add onions. Cook, stirring, for 2 minutes. Add garlic, chilli, paprika and cumin. Cook for a further 2 minutes, stirring, or until soft.

3. Stir in rice. Add stock and chorizo. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Stir through parsley, and salt and pepper. Serve.

Enjoy!!

Chicken, Potato and Spinach Soup

So simple, yet so good!

Ingredients
2 tsp olive oil
1 brown onion, halved, finely chopped
3 garlic cloves, crushed
1L (4 cups) chicken stock
2 x 7cm pieces lemon rind, white pith removed
Pinch of saffron threads
4 (about 600g) desiree potatoes, peeled, coarsely chopped
2 small (about 400g) single chicken breast fillets, excess fat trimmed, halved lengthways, thinly sliced crossways.
1 bunch English spinach, ends trimmed, washed, coarsely chopped
Crusty bread, to serve

Method
 1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.

2. Add the stock, lemon rind and saffron and bring to the boil. Reduce heat to low. Add the potato and cook, covered, for 30 minutes or until just tender.

3. Add the chicken and spinach to the soup and cook, stirring, for 2 minutes or until the chicken is just cooked through. Taste and season with pepper.

4. Ladle the soup among serving bowls. Serve immediately with crusty bread, if desired.

Enjoy!!

Individual Potato and Sage Bakes

These are heavenly, a friend made them for me once and I just had to make them myself!

Ingredients
30g butter, melted
750g desiree potatoes, peeled, thinly sliced
4 garlic cloves, peeled, thinly sliced
125ml (1/2 cup) double cream
1 tbs finely chopped fresh sage
Salt & freshly ground black pepper
Fresh sage leaves, to garnish

Method
1. Preheat oven to 200°C. Drizzle melted butter evenly among ten 80ml (1/3-cup) capacity muffin pans.

2. Combine the potato, garlic, cream and sage in a glass bowl. Season with salt and pepper. Spoon the mixture among muffin pans. Smooth the surface slightly.

3. Bake in preheated oven for 30 minutes or until golden brown and tender. Set aside for 5 minutes to cool slightly. Turn onto a clean chopping board.

4. Arrange the potato bakes on a serving platter. Sprinkle with sage and serve immediately.

Enjoy!

Gazpacho

A delicious cold tomato soup, famous around the world!

Ingredients
50g crustless day-old, white country-style bread, broken into pieces
125ml (1/2 cup) water
1kg ripe tomatoes, roughly chopped
1 (about 150g) Lebanese cucumber, peeled, roughly chopped
1/2 (about 130g) red capsicum, deseeded, roughly chopped
2 garlic cloves
125ml (1/2 cup) extra virgin olive oil (preferably Spanish)
60ml (1/4 cup) sherry vinegar (Can be substituted for red wine vinegar)
1/2 tsp salt, or to taste
1/2 tsp sugar, or to taste
1 ripe tomato, extra, deseeded, diced, to serve
1 Lebanese cucumber, extra, deseeded, diced, to serve
Extra virgin olive oil (preferably Spanish), extra, to serve

Method
1. Place the bread in a small bowl and pour the water over. Set aside for 5 minutes to soak. Use your hands to squeeze out any excess moisture from the bread. Place the bread in the bowl of a large food processor or blender.

2. Add the tomatoes, cucumber, capsicum and garlic to the bread and process until well combined and almost smooth. Add the oil and vinegar, and process until well combined. Taste and add salt and sugar to season.

3. Pass the soup through a sieve into a bowl and use a wooden spoon to press firmly to extract all the liquid. Discard the pulp. Cover and place in the fridge for 2 hours or until well chilled.

4. Ladle the soup into small bowls, top with the extra diced tomato and cucumber, and drizzle with a little of the extra oil. Serve immediately.

Enjoy!

Arroz Con Pollo

I don't know much about it besides from the fact that it tastes delicious!!

Ingredients
1.6kg whole fresh chickenpieces
1 tbs olive oil
2 (about 120g each) spicy chorizo, halved lengthways, thinly sliced
1 large red capsicum, halved, deseeded, coarsely chopped
1 red onion, coarsely chopped
2 garlic cloves, finely chopped
Large pinch of saffron threads
2 tsp sweet paprika
1 tbs dried oregano
125ml (1/2 cup) white wine
2 tbs dry sherry
1 x 425g can diced tomatoes
295g (1 1/3 cups) arborio rice
625ml (2 1/2 cups) chicken stock
1/4 cup chopped fresh continental parsley

Method
1. Heat the oil in a 2.5L (10-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the chicken pieces and cook for 4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken pieces.

2. Add the chorizo, capsicum, onion and garlic to the dish. Cook, stirring often, for 10 minutes or until the chorizo is brown. Stir in the saffron, paprika and oregano.

3. Add the wine and sherry and cook, stirring, for 5 minutes or until the wine reduces by half. Return the chicken to the dish. Add the tomato, rice and stock, and stir to combine. Season with salt and pepper. Cover and bake in oven, stirring halfway through, for 40 minutes. Remove from oven and set aside for 10 minutes to rest.

4. Divide among serving dishes and sprinkle with the parsley. Serve.

Enjoy!

Salmorejo

A thicker creamier version of the traditional Gazpacho (Yes I will post a recipe for that as well!), it's served topped with boiled egg and jamon, which is a type of Spanish ham. If you cannot locate jamon, a normal cured ham will suffice.

Ingredients
200g sliced white bread, crusts removed
1kg fresh tomatoes, peeled, seeded, chopped
4 garlic cloves, chopped
40ml (2 tbs) white wine vinegar
160ml (8 tbs) Spanish olive oil
Extra virgin olive oil, to drizzle
Shredded jamon and peeled, chopped hard-boiled egg, to serve

Method
1. Place the bread in a bowl and add enough cold water to cover. Set aside for 5 minutes to soak. Use your hands to squeeze excess water from the bread, then place in a food processor with the tomatoes, garlic, vinegar and 1 teaspoon salt.

2. Process to combine. With the motor running, gradually add the olive oil in a thin, steady stream until combined.

3. When ready to serve the salmorejo, spoon into small bowls, drizzle with extra virgin olive oil and top with the jamon and egg.

4. Serve as a first course or as a sauce with roasted or steamed vegetables or grilled fish.

 Enjoy!

Mediterranean Chicken Bake

It's delicious and it's all baked in one dish!!

Ingredients
1 tbs olive oil
6 small (about 600g) chicken drumsticks
6 (about 1.5kg) chicken thigh cutlets
1kg chat (small coliban) potatoes, halved
2 ripe tomatoes, finely chopped
95g (1/2 cup) kalamata olives
2 garlic cloves, peeled, thinly sliced
2 sprigs fresh rosemary, leaves picked
125ml (1/2 cup) dry white wine
Sea salt flakes
Freshly ground black pepper

Method
1. Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.

2. Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.

3. Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.

Enjoy!

Churros with Cinnamon Sugar and Hot Chocolate Sauce

Every time I go to Southbank, I have to stop and get Churros, they are delicious!

Ingredients
125g butter, chopped
1 cup (250ml) water
1 cup (150g) plain flour, sifted
3 eggs
Vegetable oil, to deep-fry\
1/3 cup (65g) caster sugar
1 1/2 tsp ground cinnamon

Hot chocolate
5 cups (1.25L) milk

2 strips orange rind

Pinch ground nutmeg

350g good-quality dark chocolate, chopped

Caster sugar, to taste 

 

Method 1. To make the hot chocolate, combine milk, rind, nutmeg and chocolate in a saucepan over low heat and cook, stirring occasionally, for 5 minutes or until chocolate melts and mixture is hot. Remove from heat and discard rind. Use a hand blender to whisk until mixture froths. Pour into glasses to serve. Add sugar to taste.

2. Meanwhile, to make the churros, place butter and 1 cup of water in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until butter melts and water just comes to the boil. Add flour and stir until well combined and mixture comes away from the sides of the pan.

3. Transfer to the bowl of an electric mixer, cool slightly then add eggs, one at a time, beating well between each addition, until mixture is smooth. Spoon into a piping bag fitted with a 1cm star nozzle.

4. Heat enough oil in a deep frying pan to reach a level of about 4-5cm. (Oil is ready when a cube of bread browns in about 15 seconds.) Pipe 8 x 10cm lengths of dough into hot oil, using a knife to cut lengths. Cook for 1 minute each side, then drain on paper towel. Immediately place churros on a tray containing the combined sugar and cinnamon and toss gently to coat. Repeat with remaining dough. Serve immediately with the hot chocolate.

Enjoy!

Chickpea and Chorizo Stew

The Spanish certainly do love their spicy sausage!

Ingredients
1 tbs olive oil
250g piece pancetta, cut into 1cm cubes
2 chorizo sausages, sliced
1 red onion, chopped
1 red capsicum, chopped
3 garlic cloves, finely chopped
1 1/2 tsp dried oregano
1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
400g can chickpeas, rinsed, drained
1/2 cup (125ml) dry white wine
600ml tomato passata (You can substitute it for approx 1 cup of tomato paste and 1/4 cup water)
1/2 cup (125ml) chicken stock
1 tbs chopped flat-leaf parsley

Crusty bread, to serve

Method
1. Heat oil in a casserole or large, deep frypan over medium-high heat. Cook pancetta and chorizo, turning, for 2-3 minutes until starting to crisp. Remove and drain on paper towel. Drain excess oil and fat, leaving 2 tbs in pan.

2. Return the pan to medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Return the pancetta and chorizo to the pan with the garlic and oregano. Stir for a further minute, then add the potatoes, chickpeas, wine, passata and stock. Season, bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened. Garnish with parsley and serve with crusty bread.

Enjoy!
 

Spanish-Style Rice with Chicken and Chorizo

A delicious slow cooked rice and chicken dish with a rich tomato sauce

Ingredients
2 tbs vegetable oil
1 chorizo sausage, halved lengthways, thinly sliced
2 small red onions, thinly sliced into rings
1 large red capsicum, thinly sliced
300g chicken stir-fry strips
300g brown rice
1/2 cup (125ml) dry white wine
1 tsp sweet paprika
400g can cherry tomatoes or diced tomatoes
2 cups (500ml) chicken stock

Method
1. Preheat oven to 200°C. Heat the oil in a flameproof casserole over medium heat. Add chorizo and onion and cook, stirring, for 2 minutes. Add the capsicum and cook, stirring, for 2 minutes or until softened. Add chicken and rice and cook, stirring, until chicken colours.

2. Add wine and simmer rapidly over high heat until reduced by half. Add the paprika, tomatoes, stock and 11/2 cups (375ml) boiling water, and bring to the boil. Cover the casserole with a tight-fi tting lid and cook in the oven for 1 hour or until the rice is tender, then serve.

Enjoy!

Magdalenas

Traditionally made by the famed nuns of Spain, these gorgeous sweets are so easy to make!

Ingredients
1 egg
330g (1 1/2 cups) caster sugar
250ml (1 cup) milk
250ml (1 cup) extra virgin olive oil
450g (3 cups) plain flour
1 tsp baking powder
Icing sugar, to dust

Method
1. Preheat oven to 175°C. Place 30 paper muffin cases on baking trays.

2. Beat egg and caster sugar together until pale, then stir in remaining ingredients except icing sugar, alternating milk and oil with flour.

3. Fill cases two-thirds full and bake for 20 minutes until golden.

4. Once cool, dust with icing sugar.

 Enjoy!

Garlic and Chorizo Prawns

Prawns, garlic, chorizo......mmmm!!

Ingredients
2 large chorizo sausages, thinly sliced
125ml (1/2 cup) olive oil
6 garlic cloves, crushed
2kg medium green tiger prawns, peeled leaving tails intact
1/2 cup chopped fresh coriander
1 tbs dry sherry
Lemon wedges, to serve
Crusty bread, to serve

Method
 1. Heat a large non-stick frying pan over high heat. Add the chorizo and cook, stirring occasionally, for 4-5 minutes or until golden and crisp. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel.

2. Reduce heat to low. Add the oil and garlic to the pan and cook, stirring, for 1 minute or until aromatic. Add the prawns and cook, stirring occasionally, for 4-5 minutes or until the prawns curl and change colour. Add the chorizo, coriander and sherry to the pan and stir to combine.

3. Divide the prawn mixture among serving bowls. Serve with lemon wedges and crusty bread.

Enjoy!
 

Chicken, Mushroom and Tallegio Torta

A gorgeous pastry, perfect for just about any occasion

Ingredients
20g unsalted butter
1 tbs olive oil
1 garlic clove, finely chopped
250g Swiss brown mushrooms, sliced
200g baby spinach leaves
1 tbs fresh thyme leaves
4 frozen puff pastry sheets, thawed, plus pastry 'leaves' to decorate (optional)
2/3 cup onion marmalade (available from deli's and gourmet shops)
2 poached chicken breast fillets, shredded (or 2 cups shredded barbecue chicken)
300g Taleggio cheese (available in most deli's), thinly sliced
1 egg, beaten

Method
1. Preheat oven to 190°C. Melt butter and oil in a pan over medium heat. Cook garlic and mushrooms, stirring, for 3-4 minutes until mushrooms soften. Turn heat to medium-high and cook 2-3 minutes until liquid is almost evaporated. Add spinach and thyme. Season. Cook 1 minute to wilt. Press in a sieve to remove liquid. Cool.

2. Lay 1 pastry sheet on a work surface with one corner pointing towards you. Spread with 2 tbs onion, leaving a 4cm border. Top with a quarter of the chicken, then a quarter each of the mushroom mix and cheese. Brush edges with egg, then bring all 4 corners up to form a parcel and press edges together to seal. Place on a large lined baking tray. Repeat to make 4 tortas. Decorate with pastry leaves if desired, then brush with egg and bake for 20 minutes or until golden and puffed. Serve tortas with a green salad.

Enjoy!

Easy Spanish Paella

What better way to kick off the month of Spanish recipes than with a classic Paella. I'm not a fan of seafood, but if it's in spanish food, then I'll eat it till the cows come home!

Ingredients
1/4 teaspoon saffron threads
1 tablespoon boiling water
1 tablespoon olive oil
4 chicken thigh fillets, trimmed, cubed
2 (170g each) chorizo sausages, thickly sliced
1 large brown onion, thinly sliced
2 garlic cloves, crushed
2 teaspoons sweet paprika
4 medium tomatoes, chopped
1 1/2 cups medium-grain white rice
4 cups chicken stock
12 large green prawns, peeled (tails intact), deveined
1 cup frozen peas
lemon wedges, to serve

Method
1. Combine saffron and boiling water in a heatproof jug. Stand for 5 minutes.

2. Meanwhile, heat oil in a 28cm (base) deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes. Transfer to a bowl.

3. Add chorizo, onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add saffron mixture and paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato. Cook, stirring, for 5 minutes or until softened.

4. Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to medium. Return chicken to pan. Simmer, uncovered, for 20 minutes or until stock has absorbed.

5. Top rice with prawns and peas. Cook, covered, for 10 minutes or until rice is tender. Serve with lemon wedges.

Enjoy!

Spain

So, i had so much fun with the Irish recipes that I thought I would continue the trend and do a month of one of my other favourite countries. Now I must admit, I don't know nearly as much about Spain as I do Ireland, so if you see a recipe that's not as Spanish as I think it is, please let me know!!

Enjoy!

Bacon and Cabbage Soup

A gorgeous chunky colourful soup to finish off this month of Irish recipes!! I hope you enjoyed them!!

Ingredients

250g bacon, diced

2 large potatoes, peeled and cubed

400g can chopped tomatoes with juice

1 cup chicken stock, or as needed

Salt and black pepper to taste

155g thinly sliced cabbage leaves

Method
1. Place bacon in a large deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
 
2. Stir in potatoes, tomatoes and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.  

3. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Enjoy!!

Treacle Oat Bread

My mum tells me that when she was a girl they used to store a metal spoon under the house and would use it to sneak spoonfuls of the treacle (and horse pellets!!). Grandma never found out either!

Ingredients

90g rolled oats

1/2 cup treacle

5 tablespoons vegetable oil

1 teaspoon salt

1 1/2 cups boiling water

2 tablespoons dried active baking yeast

1/2 cup lukewarm water

125g wholemeal flour

750g bread flour

2 eggs

Method
1. Combine rolled oats, treacle, oil, salt and boiling water in a large bowl and allow to cool to about 40C.
 
2. In a small bowl, stir yeast into lukewarm water and set aside for about 10 minutes, until foamy.  

3. Add yeast to oat mixture and stir well. Add wholemeal flour, 1/2 of the bread flour and the eggs. Beat well.  
4. Gradually stir in enough of the remaining flour to make a soft dough. Turn dough out to a lightly floured surface and knead for about 10 minutes. Place in a well greased bowl with a lid on it. Put into the fridge and leave overnight.  

5. The next day, preheat oven to 190 degrees C. Punch down dough, form into loaves, then let rise until doubled.
 
6. Bake for about 40 minutes, depending on size, until loaves sound hollow when tapped. I get 3 large loaves and 4 mini loaves with this recipe.

Irish Dumpling Stew

Sooo incredibly yummy, it's hearty and oh so Irish!

Ingredients
For the Stew:
4 medium-sized Gold Potatoes or Butter Red Potatoes, whole
2 pounds stew meat, lamb or beef
1/2 cup flour
2 onions, chopped
2 carrots, chopped
2 tomatoes, peeled and chopped
1 clove garlic, minced
1 large bunch of mixed herbs (thyme, rosemary, sage), tied with a string
1 1/2 cups beef broth
Salt for taste
Pepper for taste

For the Dumplings
3/4 cup self raising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water
Salt and pepper to taste

Method
1. Coat all sides of the meat pieces in flour. Heat oil.

in a skillet and brown the meat bits. Add onions and garlic. Saute.
2. Toss the browned meat, onions and vegetables into a large cooking pot. Place herbs in the middle of the mixture. Cover with broth and cook for 2 hours over low temperature.
3. While the stew is cooking, you can make the dumplings. Add the dumplings 20 minutes before stew is done. Add salt and pepper for taste. 
4. Mix the dry ingredients together in a large mixing bowl. Add shortening and egg. Whisk all the ingredients thoroughly.
5. Divide mixture into small ball shapes. Roll these into even rounds with your floured hands.
6. Place the molds in boiling water or broth. Cook for 15 minutes. Add to stew 20 minutes before stew is done.

 Enjoy!

Pea and Ham Soup

This soup is made with dried peas; these generally have to be soaked overnight, though it is possible to buy some that need only a few hours' immersion. It is slightly less trouble to make the soup with split peas - which have no skins - and here there is a choice of green or yellow. Although there is no difference in the taste, the latter give the soup a pleasant golden colour.

Ingredients
2 cups dried peas or split peas
1/2 cup diced pieces of cooked ham or a ham bone
1 large onion
6 cups ham stock or water
cream (optional)
parsley (optional)
seasoning

Method
1. Soak the peas as directed on the packet. Chop the onion. Add the peas and water or stock and the ham bone if used.

2. Cook gently until the peas are soft - about an hour. Remove the bone and strip off any meat. This should be cut into small dice and reserved.

3. Puree the peas in a blender or pass through a sieve. Adjust the seasoning. Add the diced ham and serve with a swirl of cream or a sprinkling of chopped parsley on top.

Enjoy!

Irish Chocolate Cake

The "Irishness" of this lovely chocolate cake is thanks not only to the wonderful liqueur used in the filling, but also to a certain, very Irish, ingredient in the cake mixture itself, which contributes to its moistness. And while it may sound a little weird, give it a try, you will be very pleasantly surprised :)

Ingredients
Sponge
175g self-raising flour
1/2 tsp salt
50g dark chocolate
110g butter
175g caster sugar
80g cooked mashed potato
2 eggs, beaten
4tbsp milk

Filling
110g dark chocolate
125ml double cream
50g icing sugar
3tbsp Irish cream liqueur

Method
1. Preheat oven to 190°C, and grease and line two 20cm cake tins.

2. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk.

3. Divide mixture between cake tins and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the filling.

4. Melt the chocolate as before, stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.

Enjoy!

Porter Cake

Porter is a type of dark Irish beer, not now as widely available as it once was. It is not as strong as stout but Guinness, Murphy's or other Irish stout can be substituted in this recipe if mixed fifty-fifty with water. This cake is quickly and easily made, it tastes good fresh from the oven, and is best kept for about a week in an airtight tin.

Ingredients
1 cup porter
1 cup butter
1 cup brown sugar
6 cups mixed dried fruit (equal quantities currants, raisins, sultanas
with about half as much mixed peel)
4 cups plain flour
1/2 tsp baking soda
1 tsp mixed spice
grated rind from one small lemon (optional)
3 medium eggs

Method
1. Melt the butter and sugar in the porter in a saucepan. Add the fruit and simmer for 10 minutes. Allow to go cold and add the sieved flour, baking soda, spices and lemon rind. Beat the eggs and mix in with a wooden spoon.

2. Pour into a greased and lined 25 cm cake tin and bake on the middle shelf of a pre-heated oven at 160°C for about 1 3/4 hours. To test the cake, push a skewer into the centre; if ready, the skewer will come out clean. Allow the cake to cool in the tin.

Best served with custard or vanilla ice-cream.

Enjoy!

Boxty

Boxty is a traditional potato dish, celebrated in the rhyme.

Boxty on the griddle,
boxty in the pan,
If you can't make boxty,
you'll never get your man

Ingredients
1 cup raw potato
1 cup mashed potato
2 cups plain flour
1 tsp baking powder
1 tsp salt
large knob of butter, melted
about 1/2 cup milk

Method
1. Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes.

2. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface.

3. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.

If liked, more milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones.

Enjoy!

Kerry Apple Cake

A cake found most popular in the Kerry county. This cake does not keep very well, but that is not usually a problem, as you can be sure it will disappear very quickly! It is best eaten warm with cream and is also perfect with cheese.

Ingredients
175g/ 6oz butter
175g/ 6oz caster sugar
2 eggs, beaten
225g/ 8oz self-raising flour
2 medium cooking apples, peeled, cored and chopped
1tsp lemon rind
2tbsp demerara sugar
pinch cinnamon
pinch nutmeg

Method
1. Preheat oven to 180°C and grease and line a 900g/2lb loaf tin.

2. Cream butter and sugar. Gradually add eggs and flour. Stir in apples and lemon rind. Pour into the tin and sprinkle with sugar and spices. Bake for 1- 1 1/2 hours.

Enjoy!

Dublin Coddle

This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask? Although it is best made with a good stock - water in which a ham or pork bones have been boiled, or even a ham bone - a light stock cube will substitute.

Ingredients
500g best sausages
250g streaky bacon
300ml stock or water
6 medium potatoes
2 medium onions
2 large carrots
salt and pepper

Method
1. Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces.

2. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes.

3. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

Enjoy!

Broccoli and Leek Soup

Nothing beats a good wholesome soup on a cold winters night....try this one this winter, it's packed with vitamin C to help stave off colds and flu's!

Ingredients
2 thick slices wholemeal bread, crusts removed, cut into 1cm pieces
Olive oil spray
1 leek, pale section only, halved lengthways, thinly sliced
2 garlic cloves, crushed
1 large potato, peeled, finely chopped
1L (4 cups) water
1 salt-reduced vegetable stock cube, crumbled
600g broccoli, cut into florets
1/4 cup fresh parsley leaves
1/4 cup fresh basil leaves
75g (1/4 cup) low-fat sour cream

Method
1. Preheat oven to 200°C. Place the bread on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 minutes or until golden.

2. Meanwhile, heat a large saucepan over medium heat. Spray with olive oil spray. Add the leek. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook for 30 seconds or until aromatic.

3. Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Add the broccoli. Simmer for 5 minutes or until the broccoli is tender. Set aside to cool slightly.

4. Place the broccoli mixture, parsley and basil in the jug of a blender and blend until smooth. Transfer the soup to a clean saucepan. Stir over medium-low heat until heated through.

5. Ladle the soup among serving bowls. Top with sour cream and croutons. Season with pepper to serve.

Enjoy!

Chunky Shepherds Pie

So, who know's the difference between a shepherds pie and a cottage pie?

Shepherds pie is made from Lamb. Cottage pie is made from Beef.

Ingredients
2 tbs olive oil
1 x 2kg lamb leg, excess fat trimmed, cut into 3cm pieces
4 large celery sticks, ends trimmed, coarsely chopped
4 large carrots, peeled, coarsely chopped
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
40g (1/4 cup) plain flour
750ml (3 cups) beef stock
95g (1/3 cup) tomato paste
2 tbs Worcestershire sauce
2 dried bay leaves
1kg desiree potatoes, peeled, coarsely chopped
80ml (1/3 cup) milk
40g (1/2 cup) shredded parmesan
2 tbs dried (packaged) breadcrumbs

Method
1. Preheat oven to 180°C. Heat half the oil in a large non-stick frying pan over high heat. Add one-third of the lamb and cook, turning, for 3-4 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.

2. Heat the remaining oil in the pan over medium heat. Add the celery, carrot, onion and garlic and cook, stirring, for 5 minutes or until the onion is soft. Add the flour and cook, stirring, for 30 seconds. Add the lamb, beef stock, tomato paste, Worcestershire sauce and bay leaves. Season with salt and pepper. Bring to the boil. Transfer to a 2.5L (10-cup) capacity ovenproof dish. Cover and bake for 1 1/2 hours. Uncover and bake for a further 30 minutes or until the sauce thickens slightly.

3. Meanwhile, cook the potato in a large saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Add the milk and stir until well combined. Season with salt and pepper.

4. Increase oven temperature to 200°C. Use a fork to spread the mash over the lamb mixture. Combine the parmesan and breadcrumbs in a small bowl. Sprinkle evenly over the mash. Bake for 20 minutes or until golden. Serve.

Enjoy!