Friday Food: Lamb Tikka with Curried Cauliflower pancakes

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.

Ingredients
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
100g ricotta
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
5g paprika
Salt
Juice 1 lemon mixed with 100g butter

Serve with cucumber raita and coriander blended with vinegar

Method

  • 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!
Love,
Rebecca
xo
PS if you want to see the whole menu, find the Chorizo scotch egg here and the Earl Grey bread and butter pudding here.

Friday Food: CHORIZO SCOTCH EGGS WITH PEPPER CHUTNEY

Hi guys, Gemma here, with another installment of thank-god-it’s-Friday food. And actually, I can’t really take personal credit for these recipes and I wouldn’t even want to, seeing as they’re the product of Simon Rimmer (yes, from the tele Simon Rimmer) using super exciting Onebrand ingredients.


Simon Rimmer, all images courtesy of OneBrand

I was lucky enough to be able to head along to a Onebrand bloggers event a couple of weeks ago on behalf of Florence Finds and learn the upcoming recipes from the master himself, and I have to say there’s a reason I’m laughing in each and every photo – I had a ball. Pop back on Monday for a more indepth look at Onebrand, a company who are supporting communities in the developing world through their products, which are available here in the UK and make it ridiculously easy to consume ethically and ‘give back’ as a part of your routine trip to the supermarket. Not only that, once you crack a Onebrand egg, you’ll never switch. Honestly, they have such an intense, glossy yellow yolk and if you whisk one up in a cup with a pinch of salt, pepper and fresh basil and then toss it, with a knob of butter, through steaming fresh tagliatele…. ahem. Sorry about that.


Chorizo Scotch Eggs with pepper chutney, by Simon Rimmer for OneBrand

But speaking of phenomenally delicious things you can do with eggs, here is Simon Rimmer’s twist on the Scotch Egg, accompanied by a chutney that is so zesty and rich it’s like a sock to the head. Except, you know, awesome and not at all painful.

CHORIZO SCOTCH EGGS WITH PEPPER CHUTNEY
Created by Simon Rimmer especially for the One Brand

Ingredients

6 hard boiled One Good Eggs – cooked 6 mins max
175g sausage meat
75g finely diced/blended chorizo
tbs chopped parsley
tbs finely chopped chives
Plenty of salt and white pepper

75g breadcrumbs
75g polenta

Vegetable oil to deep fry


Another blogger and his giant scotch egg

Pepper chutney – 1 red onion, sliced
4 red peppers, finely sliced
Clove sliced garlic
8 gherkins, chopped
tbs capers
100g demarera
100ml red wine vinegar
1 finely chopped birds eye chilli


Gemma enjoying the class 🙂

Method

  • Mix the sausage meat, chorizo, herb, chives and plenty of seasoning
  • Divide into 16, press flat, then flour each egg, then egg wash and wrap the meat around.
  • Deep fry at 180c for 4 mins, turning regularly
  • CHUTNEY – fry onion, garlic, chilli for 3-4 mins to soften
  • Add peppers, cook 2 mins
  • Add sugar and vinegar, boil 10mins, take off heat, add capers, gherkins, season and cool. Serve with scotch eggs and a little pretty salad garnish

So findettes, who’s tempted? Has anyone eaten at a Simon Rimmer restaurant (Greens, Didsbury & Earle, Altrincham) or already discovered the Onebrand range?

As always we love to hear your comments,
Love Gemma C-S

Ps. The reason we’re laughing in the photo? Weeeeell, I may have been a little over-enthusiastic in coating my egg with the sausage mix. To the point, actually, where it looked like a dinosaur egg about to hatch. And where it looked like picking it up would have snapped my wrist. But in the interests of honest reporting I have to admit I scoffed the lot 😉

Friday Food: Ruth’s Real Jaffas

When Ruth got in touch with me recently offering a recipe for Florence’s Friday food I immediately looked through her suggestions and was totally over excited about this home-made jaffa cake recipe.

Home made I hear you say? Is that not a bit of a faff? Well, I’m a big fan of the humble jaffa and in general anything made from scratch is better than the shop bought version. However it might have just been the fabulous imagery of the orange jelly and thick chocolate that swung it… either way, Thanks Ruth!

Hello fellow Florence readers, Ruth here from Crafty Little Maker! Following Rebecca’s deliciously chocolaty cake recipe last week I’ve decided to continue with a recipe for another *slightly* unhealthy weekend treat. I found the recipe for homemade Jaffa Cakes by Simon Rimmer on the BBC Food website and they are much more satisfying than just picking up a packet from the shop.

Ingredients
Makes 12

135g packet orange jelly
1 tablespoon orange marmalade
125ml boiling water
2 eggs
50g caster sugar
50g plain flour
Butter for greasing
200g dark chocolate

Method
1. Preheat the oven to 180C and grease the cake tray with the butter.
2. Chop the jelly into small pieces then mix with the marmalade and boiling water until the jelly has dissolved.
3. Pour the mixture into a large dish to form a 1cm layer of jelly then transfer to the fridge to set.
4. Meanwhile, beat the eggs and sugar together until light and fluffy then sift the flour into the mixture and combine.

5. Divide the mixture between the 12 wells in the cake tin and bake in the oven for 10 minutes until cooked through. Once cooked leave in the tray to cool.
6. Once the jelly has set cut 12 small discs and place one on top of each cooled cake.
7. Bring a pan of water to boil. Chop the chocolate into small pieces and allow to melt in a heatproof bowl over the water.
8. With the cakes still in the tray, pour over the melted chocolate and allow to set before eating.

These didn’t last long in my house so they must have been good… have fun making them!

Ruth x
(Crafty Little Maker)

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