All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

BBQ Lamb Kebabs with Halloumi

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Most people would take one look at our barbecue and wonder what on Earth we were thinking when we bought it. As non-seasoned barbecuers we didn’t want to splash the cash and bought pretty much the cheapest barbecue we could find. It’s cast iron, uses coal or wood and has just enough space for food for two or three people and it’s brilliant. Of course, the first ever barbecue was too hot, the second was too cold but we are pros now and not even a bit of rain will stop us.

I love mixing up my own marinades, sauces and spice mixtures to use and my latest invention are these BBQ lamb kebabs. We served them with halloumi and made a sort of Greek inspired pitta. I should point out that I am aware these are not really kebab shaped, they are most certainly burger shaped; but that makes it easier to move them on the grill! read more

Moussaka – without frying the aubergines

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Moussaka is one of my favourite dishes to eat. It’s a bit of an involved one to make, you need four different cooking pans going to make all the component parts; that’s why I don’t make it very often! Frying the aubergines, I think, is one of the most laborious parts of making the moussaka so I’ve got a different way of doing it. My moussaka without frying the aubergines is every bit as good as the original and you use far less oil than if you fry them. Win win.

Leaving the bay leaf in the sauce while it bakes really helps to impart a lovely flavour into the béchamel sauce. I’m not sure the potatoes on top are necessarily that traditional but I know so many people who add them to the top that I can’t imagine eating moussaka without them. This is a rich, full of flavour meal and cooking the moussaka without frying the aubergines does make things easier. The once or twice a year I make moussaka I try to make a double batch so that I can keep one in the freezer for a rainy day. read more

Slow Cooked Lamb Curry

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Slow Cooked Lamb Curry with naan bread

This slow cooked lamb curry came about because I decided I was the proud owner of far too many spices. I hope it’s not just me that has drawers, jars and bags full of various spices. They were of course all originally bought for a specific recipe but some of them get used less often than others; I use a lot of paprika and cumin but not so much caraway or allspice. I’ve got three different types of dried chilli hanging around (ancho, chipotle, kashmiri) and pretty much every spice and spice blend imaginable. And I am committed to using them up. A great big curry or chilli is one way, marinades and rubs are another, soups, baking and all sorts. Watch out spice cupboard, I’m planning on emptying you out.

Ingredients

You will need (for four big portions, or six with plenty of sides):

For the marinade

  • 1kg diced lamb, any large pieces of fat removed (I used shoulder but leg or neck would be good too)
  • 2 tbsp cumin seeds
  • 1 tbsp cardamom pods
  • Salt and pepper
  • 2 tsp turmeric
  • 4 cloves garlic, crushed
  • Thumb sized piece ginger, very finely chopped
  • 4 tbsp natural yoghurt

Method

Prepare the marinade the night before. Toast the cumin and coriander in a dry frying pan until smelling fragrant. Tip into a pestle and mortar. Dry frying spices not only makes them taste lovely but makes it so much easier to grind them up.

Remove the seeds from the cardamom pods (a lot easier if you crush the pods) and add to the mortar with a good pinch of salt and pepper. Grind the spices up well then pour into a large bowl. Add the turmeric, garlic, ginger and yoghurt and mix everything together.

Add the lamb and stir well to ensure it’s coated then cover and place in the fridge overnight.

For the curry

  • 3 onions, roughly chopped
  • 1 pepper, roughly chopped
  • 2 chillies, roughly chopped
  • 4 cloves
  • 2 tsp paprika (not smoked)
  • 1 tsp ground cinnamon
  • 1 tbsp butter and 2 tbsp rapeseed oil
  • Large pinch dried fenugreek leaves
  • 6 large ripe tomatoes, roughly chopped
  • 200ml water
  • 2 tsp garam masala
  • Fresh coriander
  • Salt and pepper

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    Harissa Lamb with Tabbouleh

    By 13 Comments

    Harissa Lamb with Tabbouleh

    When it’s hot in the day but slightly cooler in the evenings, sometimes a salad doesn’t quite cut it; I’m after something with a little warmth and zing for those colder evenings. This Harissa Lamb with Tabbouleh came about for two reasons: firstly I had some harissa paste leftover from a previous chicken version and secondly I had two lamb steaks which were crying out for some Middle Eastern flavours. Also, this recipe is part of an upcoming post where I look at eating organic on a budget so it worked out really well to use up some lovely veg and herbs I had in the kitchen. Also, if you make double the amount of tabbouleh it’s great for lunch the next day, particularly with some toasted pitta bread and hummus.

    Ingredients

    You will need (for two):

    • 2 lamb steaks
    • 1 tbsp harissa paste
    • Oil for frying
    • Salt and pepper
    • 50g bulgur wheat
    • Large handful of parsley and mint, roughly chopped
    • 3 medium/large tomatoes, diced
    • 1 small onion, finely chopped
    • Juice of one lemon
    • 2 tbsp extra virgin olive oil
    • Salt and pepper

    Method

    Start by cooking the bulgur wheat according to packet instructions. If you don’t have bulgur wheat you can use cous cous or quinoa. I have made tabbouleh with all three and they’re all equally as good.

    While the bulgur is cooking prepare all the vegetables and herbs and put into a bowl.

    Once the bulgur is cooked, add this to the veg in the bowl then add the lemon juice, olive oil and a sprinkling of salt and pepper. Mix well and put to one side.

    Heat a frying pan to a medium heat and add a little oil. Season the lamb steaks on both sides then put into the pan. Cook the lamb, turning over to make sure both sides are lovely and brown until cooked through (or cooked to your liking). Just before they are cooked brush each side with the harissa paste while still in the pan so the paste catches the heat slightly and caramelises.

    Serve the lamb with the tabbouleh.

    Similar to lots of my posts recently, this meal is ready in around 30 minutes, is full of flavour and makes the most of what I have in the fridge and cupboards at the time. I think this would be fantastic with some lamb koftas or butterflied chicken cooked on the barbecue then brushed with the harissa for the last few minutes of cooking. The more parsley and mint you add, the more intense the flavour (and colour!) is. I prefer to keep the herbs roughly chopped as I like the texture with the crunchy onions and soft tomatoes. This is my kind of summer cooking.

    Lamb, Lentils and Flatbreads

    By 14 Comments

    Lamb, Lentils and Flatbreads

    When it’s a weekday and you come back from work to cook dinner, I’m assuming it’s not just me, you actually just want to relax. The cooking should be straightforward, ideally with minimal washing up and the food should be tasty, filling and balanced. I’ve been adding more and more recipes to my weeknight repertoire that are just that; minimum fuss, maximum flavour and ideally ready in under 30 minutes. This recipe for lamb, lentils and flatbreads was another midweek success and is also part of an upcoming post about eating organic on a budget.

    Ingredients

    You will need (for two people):

    • 2 lamb steaks
    • Salt and pepper
    • Oil for cooking
    • 75g green lentils
    • 1 vegetable stock cube
    • Two big handfuls salad leaves
    • 4-5 ripe tomatoes, roughly chopped
    • 1 tbsp extra virgin olive oil
    • 1 lemon, juice only

    For the flatbreads

    • 150g natural yoghurt
    • 150g self raising flour (I actually ran out of self raising and used strong bread flour and they worked just as well)
    • 1/4 tsp baking powder

    Method

    Cook the lentils in vegetable stock according to the packet instructions.

    Make the flatbreads by mixing all the ingredients together until you have a dough. Divide the dough into four and roll out until about half as thick as a pound coin.

    Get a frying pan onto a high heat then add the flatbreads, one at a time, dry frying them until they are golden brown on both sides. Pop them into a low oven to keep them warm while you cook them all.

    Season the lamb on both sides. Get a frying pan on a medium-high heat with a little oil then add the lamb and fry until cooked through. Remove then slice up.

    Drain the lentils then mix with the olive oil, lemon juice and tomatoes. Top with the lamb and serve with the flatbreads and salad.

    I have made these flatbreads before (they originally came from a Jamie Oliver recipe) and they are always good and can easily be made in the time it takes the lentils to cook. I only used two small lamb steaks; the lentils are really filling. It’s well worth cooking the lentils in the vegetable stock so give them a bit of a boost. The tomatoes, it helps if they’re really ripe, and the salad add a lovely bit of freshness and crunch. The best bit is the little bit of lentil liquid, tomato juice, olive oil and lemon juice all gather at the bottom of the bowl just waiting to be scooped up with a warm, crisp flatbread.

    Keema Rice

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    Keema Rice - All That I'm Eating (2 of 2)

    I don’t know about you but during the week when it comes to cooking dinner I want something quick, easy and full of flavour. It’s also a winner if it’s cheap to make and uses up a few bits and bobs I have hanging around in the fridge too. Keema rice is one of my guilty pleasures; I love the heavily spiced lamb, golden onions and fragrant rice. I thought it was about time I attempted to make it at home.

    You will need (for 4):

    • 250g easy cook, long grain rice  £0.35
    • 2 cloves  £0.02
    • 2 cardamom pods  £0.02
    • 1 bay leaf  £0.02
    • 300g lamb mince  £2.40
    • 1 small tin peas, drained  £0.30
    • 1 onion, finely chopped  £0.10
    • 2 garlic cloves, crushed  £0.10
    • Handful mushrooms, chopped  £0.35
    • Oil for cooking  £0.02
    • 2 tsp garam masala  £0.02
    • 1 tsp ground cumin  £0.02
    • Salt and pepper  £0.02
    • Fresh coriander £0.15

    Total £3.89

    Gently fry the cloves, cardamom and bay in a saucepan with a little oil. Add the rice and stir well to coat in the oil and spices.

    Pour in 500ml water and put a lid on. Bring to the boil then reduce to a simmer.

    Simmer for 10 minutes, check occasionally and top up with water if needed. Remove from the heat and leave to stand for five minutes; the rice should be perfectly cooked. Remove the spices.

    Put the onion and garlic into a large frying pan and fry for 10-15 minutes on a medium heat.

    Add the mushrooms to the pan and turn the heat up. Keep everything cooking until golden brown.

    Mix the lamb mince with the cumin, salt, pepper and garam masala. Add the lamb to the frying pan and fry until brown.

    Add the peas for a minute or two before adding the rice and giving everything one final mix.

    Serve up and top with some fresh coriander.

    I really liked the flavours and textures in this; the rice had a lovely fragrance from the spices it was cooked with, the peas added a sweetness, the mushrooms gave an earthy flavour and the coriander a freshness. The lamb was nicely spiced; I’d be tempted to add a little chilli powder next time for a bit of heat. Although not identical to my takeaway favourite at less than £1 a portion this will be making a regular appearance on the dinner table.

    In case you were wondering, I would have preferred to use frozen peas but as I now don’t have a freezer I have switched to tinned peas. They aren’t quite as green but for dishes like this or cottage pie they add a lovely texture and sweetness. I think I’m officially a tinned pea fan.

    Curried Lamb Pie with Bombay Potato Topping with Schwartz

    By 18 Comments

    Curried Lamb Pie with Bombay Potato Topping All That I'm Eating (1 of 3)

    Dinner parties have a set of criteria that they should fulfil; the host doesn’t want to be stuck in the kitchen away from guests, the food should be tasty and the guests want to be relaxed and leave full. This is why I think something that can be prepared in advance and then finished later on is ideal. I love lamb curry and I have really been enjoying my new Hairy Bikers curry book so I fancied having a go at a curry using lamb mince. So when Schwartz got in touch to see what dinner party ideas I could think of using their spices I set about creating an ideal dinner party dish: Curried Lamb Pie with Bombay Potato Topping. I thought this would meet the above ‘Caroline Criteria’ very well.

    Ingredients

    You will need (for 4):
    For the lamb:

    • Flavourless oil for cooking
    • 2 garlic cloves, chopped
    • 2 onions, chopped
    • 1 tomato, seeds removed and chopped
    • 2 tsp tomato puree
    • 3-4 tsp Schwartz Curry Powder (I used mild but you could use a hotter one if you like)
    • 400g minced lamb
    • 100g frozen peas
    • Salt and pepper

    For the potato topping:

  • 700g potatoes, peeled and diced
  • Flavourless oil for frying
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ½ tsp black mustard seeds
  • 1 tsp dried fenugreek leaves
  • ½ tsp turmeric
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped
  • Salt and pepper

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    Lamb Neck Stew

    By 2 Comments

    This was so easy and really what you need when you want warming comfort food.

    Ingredients

    What you will need, to feed four:

    2 lamb neck chops, cut in half
    Plain flour
    Olive oil
    3 onions, peeled and cut into wedges
    2 parsnips, peeled and cut into four or six depending on the size
    6 garlic cloves
    Salt and pepper
    Fresh rosemary
    6-8 small potatoes, cut in half
    Stock – I used vegetable

    Method

    Firstly, when I bought my lamb neck it turned out that getting British lamb from the meat counter was cheaper than pre-packed New Zealand lamb. No bad thing. I did try to trim as much fat and gristle off as I could but that’s just personal preference. read more

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