The Anonymous Widower

Dundee (or Essex) Marmalade Lamb Chops

This is an interesting recipe.  I originally found it because I had some nice Welsh lamb chops and wanted a different way to cook them.  I had just bought a jar of decent marmalade and typed marmalade and lamb into Google.

It came from RecipeZaar.

These are the ingredients.

  • 4 leg lamb chops
  • 2 1/2 fluid ounces vinegar
  • 1/2 teaspoon ground ginger
  • 4 tablespoons real marmalade (i.e. with sugar and not wheat maltodextrin – Tiptree is ideal)
  • 4 slices oranges, for garnish
  • 2 ounces unsalted butter
  • 2 1/2 fluid ounces water
  • 1/2 teaspoon paprika
  • salt and pepper, to taste

And this is how you cook it.

  1. You will need a frying pan with a heavy base and a close-fitting lid.
  2. First, brown the chops in the butter.
  3. Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
  4. Place a generous tablespoon of marmalade on the top of each chop.
  5. Bring to a slow simmer and cook for 45 minutes on a very low heat.
  6. If required, add a little extra water.
  7. Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.

It is absolutely disgusting.  But wonderful.

June 26, 2009 Posted by | Food | , , | 3 Comments

Sausage and Red Wine Casserole

We cooked this last night. 

It was quite simple, quick and we were able to go down the pub for some Aspall Cyder, whilst it cooked in the AGA.

The recipe came from Cook Simply.  It was modified to make it gluten-free.

The casserole needed the following ingredients.

  • 2 tbsp olive oil
  • 6 Musks gluten-free pork sausages
  • 150 g bacon rashers, chopped
  • 250 g shallots, peeled
  • 1 tbls (20 g) gluten-free plain flour (Doves Farm)
  • 350 ml red wine
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1 tbsp fresh thyme, chopped
  • 400 g can tomatoes, chopped
  • 150 g button mushrooms
  • salt and freshly ground black pepper

Unfortunately, we didn’t have any mushrooms and we had to use onions instead of shallots.  But it was still quick and easy.

The method is as follows.

  1. Heat the oil in a large casserole and brown the sausages all over.
  2. Remove from the pan and fry the bacon and onions.
  3. Sprinkle in the flour and stir in the wine gradually.
  4. Put the sausages back in the pan, add the garlic, bay leaf, thyme, tomatoes and season well.
  5. Cover the pan and allow to simmer gently for 30 minutes.
  6. Add the mushrooms and leave to cook for a further 10 minutes before serving.

We cooked the casserole in the bottom oven of the AGA and it took just over an hour.

There was also two sausages left over, so they were put into a small freezer tray and frozen.  I’ll let you know what it is like when I get it out.

June 25, 2009 Posted by | Food | , , | 1 Comment

Venison and Celeriac Rosti

Or to give the recipe it’s full name, Chargrilled Venison Steaks with Redcurrant and Celeriac Rosti.

This is a delicious and indulgent recipe that I got off the inside of a packet of two venison steaks from Waitrose. When you’re a widow, you need the odd indulgent recipe for when you need cheering up.  It’s also very simple to cook and well within the capability of a man who taught himself cooking at 60.

As with all of the recipes that I’ll post here, it will be gluten-free, as I’m a coeliac and can’t eat any of the gluten found in wheat, barley and rye.

This is recipe for two steaks.

  1. Season the venison steaks.
  2. Heat a tablespoon of olive oil in a frying pan until it is very hot.  Sear the venison steaks in the pan for 4-5 minutes on each side, or until cooked.  Lift onto a plate and keep warm.
  3. Add the grated zest and juice of one orange, three tablespoons of redcurrant jelly (the proper stuff made from sugar!) and a tablespoon of port or brandy.
  4. Season lightly and bring to the boil.  Simmer for 2-3 minutes or until sticky, then spoon over the venison. 
  5. Heat through and serve with the rosti.

For the celeriac rosti.

  1. Preheat the oven to 190 Degrees Centigrade (Is there anything else?).  Or with me use the bottom of the top oven in the AGA.
  2. Peel and coarsely grate 200 grams of celeriac then place in a bowl with 50 grams of melted butter, half a teaspoon of grated nutmeg and seasoning.
  3. Pile the mixture into some tins brushed with melted butter and bake for 15 to 20 minutes.

Before I ate this, I had never eaten celeriac.  I now use it as an alternative to potatoes.

June 24, 2009 Posted by | Food | , , , | 7 Comments

    Next Entries »