Another lamb stew packed with spices and flavour! Can’t get enough of it and it is so convenient to just let it slowcook in the Wonderbag. To add some extra color and nutrients to the tomato-red stock and the orange root vegetable mash we had steamed red cabbage served with it.
We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.
Spicy lamb stew
Lamb meat on the bone, 1-2 kg
400 g crushed tomatoes
Bone broth + water
Ground sweet paprika
Salt & pepper
1. First, dry-roast the coriander and cumin seeds in a pan.
2. Mortar together with the turmeric, paprika, salt and pepper.
3. Toss the lamb meat in the spices.
4. Heat a pot with lard, coconut oil or butter and brown the meat.
5. Place the meat aside, chop the onion and brown it until soft in the pan. When soft, add chopped garlic and grated ginger.
6. Place the meat back in the pan and add the crushed tomato, bone broth and water to cover all the pieces.
7. Add the cloves, cardamom and cinnamon.
8. Let the stew boil softly for at least 30 minutes and place in the Wonderbag for a minimum of 4 hours.
The stew is of course possible to leave on the stove top to finish as well, but a slowcooker is better!
All the spices creates a well needed cosiness and warmth during these cold winter months. To balance the dish, it’s nice to squeeze some lemon juice on top before eating!
We have had a red cabbage laying around in the kitchen for almost a week now, so it was high time to make use of it! It ended up being as a red cabbage salad.
The procedure was nothing fancy, using the food processor to shred the cabbage and grated the lemon zest off by hand. After salting the cabbage we massaged it and let it rest for a few minutes.
Next add the lemon zest and season with some black pepper. Mix and squeeze out the juice from the lemon and pour about a deciliter of olive oil on top, mix again. Before serving sprinkle with some of the additional lemon zest and possibly some slices of lemon that were made before pressing out the juice…
Together with the salad we had fried pieces of cow heart and oven roasted hokkaido pumpkin.
The really nice thing about massaging the salt into the cabbage is that one can enjoy the salad the same evening. Using vinegar it is of course also possible to eat the salad the same day, but it is just not the same as if one leaves it until the day after.
The lemon also made a really nice complement to the slightly bitter taste of this red cabbage.
What is your favorite way of enjoying cabbage? Salad? Oven roasted? Steamed? Or some other way? Please let us know!
Time again for our favourite pork cut, pork belly!
Early this year we bought an organic chili from the supermarket and kept the seeds, which we then planted. One of those seeds have now grown into a full plant that bears fresh chilis. Amazing! So, there are still some proper produce out there, which are able to reproduce themselves.
For the pork belly we picked one of our fresh and ripe chilis and used that together with a lemon and a clove of garlic. First we grated the zest off the lemon and then sliced the garlic, lemon as well as the chili into thin slices. Then we spread all of the ingredients out on the pork belly.
Before seasoning we chopped some carrots and spread out in the ramekin as a bed beneath the pork belly. This might look nice before it went into the oven, but wasn’t such a great idea after having been in the oven. The cooking time for pork belly is not the same as for carrots. So, not a worthwhile use of your carrots… Anyhow, it looks really nice for the “before” photos.
As usual we put the pork belly in the oven at semi-high temperature (roughly 175 °C) for almost two hours which renders it really juicy and crisp. The outermost skin can definitely be roasted tougher to soften even more, but then again it is a trade-off off time and temperature together with the result of the rest of the pork belly. With sufficient time at a slightly lower temperature (maybe 150 °C) it would be possible for the whole top of the belly to soften nicely and considering the amount of fat present there is not even the slightest risk of it getting dry. However, with a limited amount of time, which is too often the case the only other option is to go with a lot higher temperature and that is a thin line to walk to not burning it rather. So, we took the safe bet and aimed for a nicely cooked pork belly with a just slightly too crispy top. But with wonderful taste in any case.
As mentioned the carrots were a huge failure this time, but the rest turned out really well at least. We ate the pork belly with some brussel sprouts, steamed red cabbage and some leftover carrot and parsnip mash and a glass of red wine of course.
We have played around quite a bit with different seasonings of the pork belly, but somehow we always come back to chili. It is such a wonderful combination. Pork belly and chili. Do you have any favourite spices to go with your pork bellies?
The past week we have had such crawings for chicken. Fortunately we also bought one last week so we figured it would be nice to cook it. With some planning we allocated almost four hours for the chicken in the oven. Before putting it there we however covered it with butter and seasoned it with lemon zest, fresh ginger and a branch of rosemary. The rest of the lemon was stuffed into the chicken together with some garlic and even more rosemary. Next it was placed in the oven at 130 °C.
To the chicken we stir fried sweet potato and Jerusalem artichoke in some bone broth.
Leaving anything in the oven for a sufficiently long time at low temperature is by far the safest and easiest way of arriving at a perfectly moist and cooked piece of food. Be it vegetables, chicken or any other meat.
It did maybe not turn out as pretty as we had hoped, but that did not affect the taste. Chicken skin must be the best thing ever, right? Such a perfect combination of all the flavours and all that healthy fat. We are really sorry for all those that remove the skin when eating their chicken. That is really a shame to miss out on that.
We fancied a small glass of red wine together with the food, just as a way of enjoying the flavours in the food even more.
It was a while ago that we had chicken. And frankly, the past few weeks I have started to get cravings for it, so it was high time to do something about that and have some chicken.
Preparing the chicken
Our favourite way of cooking chicken is in the oven at low temperature. Usually we either use the Schlemmertopf or just a regular ovenware. This time we went with the ovenware since we were after the crispness in the skin and have the chicken as a stand-alone piece of meat rather than a stew, which is often the result from using the Schlemmertopf.
Before putting the chicken in the oven we stuffed it with a lemon, some slices of fresh ginger and a few branches of fresh rosemary. On the top of the chicken we seasoned with the zest, from the lemon that went into the chicken, some black and white pepper as well as some grated fresh ginger.
Cooking the chicken
This time we had planned more in advanced than usual so we put the oven at 115-120 °C and left the chicken there for a good three and a half hours. It was a fairly small chicken, so this was probably in excess in terms of time, but hey! Slow cooking seldom renders the meat dry even if it is cooked slightly too long. So in the end it turned out perfectly moist and delicious.
Together with the chicken we tried roasting a whole, large Hokkaido pumpkin, which we left in the oven during the whole cooking period.
For the last 30 minutes to an hour we increased the temperature to about 150 °C in order to get some more crispiness out from the chicken skin.
This was the first time that we tried cooking a whole Hokkaido pumpkin in the oven for such a long time. But it turned out amazing. Perfect texture all the way through an really great taste as well. Definitely something that we will do again!
Time for an other cake recipe! This time it is a carrot cake with vanilla frosting. The original recipe can be found here.
The ingredients for the carrot cake
Starting off with the carrot base you need:
500 g of shredded carrots
2,5 dl pitted dates
100 g walnuts
1,5 dl desiccated coconut
1 tsp ground cardamom (use fresh and grind it just before adding it to the mix)
1/2 tsp ginger powder
1/4 tsp ground nutmeg
A pinch of salt
Making the carrot cake
Put all the ingredients in a food processor and pulse until it is well blended, but try to keep some pieces there for the texture to remain. Pour the mixture into an spring pan of around 20 cm in diameter and press the mixture against the bottom of the pan.
Ingredients for the vanilla frosting
We did as instructed in the original recipe, but found that the layer of frosting was just a bit too thick. It was delicious, but just unnecessarily much of it. So, here we have reduced it to 1/3.
1,6 dl cashews (soaked for a few hours and drained)
0,5 dl coconut oil
0,2 dl water
1 tbsp honey
1 tsp vanilla powder
A pinch of salt
Making of the vanilla frosting
Start by grating the zest off the lemon to keep for the topping of the cake. Then add all the ingredients in a food processor and blend until smooth. Moderate the smoothness with some more water until you reach your preferred smoothness. Make sure it doesn’t get too thin though.
Pour the frosting on top of the carrot cake. Top with some of the grated lemon zest and some edible flowers. Store in the fridge or freezer.
If stored in the freezer make sure to take the cake out a few minutes before serving. Otherwise, cut the cake into suitable pieces and enjoy!