One of the things I wanted to do for my New Years resolutions was to eat a wider variety of food. I don’t know about you guys but I feel we are in a rut of eating the same 5-10 dishes night after night, Spaghetti Bolognese, Fajitas, Stirfry, Pasta, Salmon… In winter theres the added problem of eating too much stodge so I wanted warming winter foods that wouldn’t make me look like a polar bear even if I felt like one. I’m not so sure about how I’m doing on that last point but I have found some great recipes I thought I’d share.
To inspire me with some new recipes I bought Good Food magazine and I really enjoyed it. All of the recipes above have been tried by us from this months magazine and I’m seriously considering a subscription – it’s £5 for 5 issues right now! Despite being carb free the cod mornay was amazingly satisfying and comforting, the bircher muesli is awesome for getting some fruit in right at the start of your day and the cheesy pasta was a massive hit with Bea – including the broccoli!
Have you tried anything new this month? – I’d thoroughly recommend all of these!
This morning I thought it was time for something savoury and in a bold vote of confidence in the English weather, I thought this recipe, the final one from the One Brand event Gemma attended would be perfect, as it has the word ‘Barbecue’ in it.
LAMB TIKKA WITH CURRIED CAULIFLOWER PANCAKES Created by Simon Rimmer especially for the One Brand.
Pancakes – 1 head cauliflower, cut into small florets – blanched
4 salted anchovies, finely chopped
8 beaten One Good Eggs
100g dry breadcrumbs
50-75g plain flour
75g grated pecorino
Tablespoon curry powder
800g cubed lamb loin (large cubes)
100ml natural yoghurt
Juice 1 lime
2 cloves crushed garlic
25mm piece ginger, finely chopped
15g ground coriander
5g ground cumin
5g ground garam masala
Juice 1 lemon mixed with 100g butter
Serve with cucumber raita and coriander blended with vinegar
Pancakes – fry the cauliflower and anchovies over med heat for 2-3 mins until soft, stir regularly. Put in a bowl.
Add all the other ingredients, stir, but don’t worry about cauliflower lumpy bits, they’re supposed to be there.
Drop spoonfuls of the mix into a fry pan with hot oil, cook 3 mins each side
Combine the marinade ingredients, coat the lamb well, thread onto wooden skewers and cover and chill for at least 2 hours.
After they’ve marinated place on a medium heat on the BBQ, baste with the butter and lemon, and turn when golden.
I love spicy stuff so will be keeping this on file for the future. And don’t forget your One Good Eggs for breakfast this weekend!