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

By 14 Comments

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

Slow Cooked Lamb Curry

By 15 Comments

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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    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.

    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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