Mindy Belle

Life in the Country

Archive for the month “June, 2015”

28 Jun 2015

Lamb Shank Soup

Ingredients

Serving 4 – 5 people

3 – 4 tablespoons Olive Oil
2 Lamb Shanks
1 Onion, chopped
2 cloves garlic, crushed
2 Carrots chopped
3 Potatoes, peeled and chopped
4 Parsnips, peeled and chopped
4 sticks of Celery finely chopped
1 litre chicken stock
1 litre boiling water
6 small Roma tomatoes chopped.
1 tin Chickpeas and juice.
4 Bay Leaves
1 teaspoon Zaatar
1 teaspoon Thyme
Salt and pepper – seasoning
Fresh Parsley chopped

Directions

Heat oil in a large stock pot/saucepan.
Brown shanks well all over.
Transfer to a plate.
Add onions and garlic to pan.
Sauté until onions are tender.
Stir in carrots, potatoes, parsnip.
Cook for 1 minute.
Blend in remaining ingredients.
Return shanks to pot.
Bring to the boil.
Reduce heat.
Simmer for 1 to 1 1/2 hours until tender and lamb falls off the bone (add more liquid as required).
Transfer shanks to a board.
Remove meat and chop roughly.
Add meat to soup.
Heat gently.
Serve with bread.

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25 Jun 2015

Chicken Soup

Version 2 My version of mum’s recipe 🙂

1 Litre of Chicken stock

2 Tins of Creamed Corn

3 Spring onions- finely chopped

500g of Shredded Chicken

2 Tablespoons of Butter

4 cm cube of Ginger finely chopped

2 Leeks finely chopped

Method as mum’s recipe below.

Ingredients – My Mum’s recipe from the 80’s

1 pkt Chicken noodle soup or French onion soup

2 tins of Creamed Corn

3 spring onions – finely chopped

1 Roast chicken – flesh removed shred into small pieces

2 Tablespoons Butter

Boiling water

Fresh ginger finely chopped ( optional )

Method

Heat butter in a large pan

Add the spring onions and cook slightly

Then the French Onion with the creamed corn

Cook for a minute or two

Add boiling water approx 1.5 Litres or 8 cups to the level you prefer

lastly add the chicken pieces

Bring to boil and cook until soup thickens a little approx 30 minutes.

Enjoy 🙂

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25 Jun 2015

Street food – Chicken Meatballs Recipe by: Miguel Maestre

My version of Miguel’s Recipe

Serves: 4

Ingredients

Meatballs: 250g chicken mince

1 chorizo sausage, finely chopped

4 eschallots, finely chopped

2 garlic cloves, crushed

1/3 cup finely chopped parsley

1 tbsp smoked paprika

salt and pepper

1 tbsp olive oil

To serve: 1 cup finely shredded red cabbage

1 carrot, finely shredded

¼ cup parsley leaves, torn

juice of ½ a lemon

4 soft white rolls

Garlic Mayonnaise: 250 ml (1 cup) light olive oil

juice of ½ a lemon

1 egg (out of the fridge)

1 garlic clove

salt

Method

Preheat the oven to 180°C

Combine the chicken mince, chorizo, eschallot, garlic, parsley and paprika in a bowl and season with salt and pepper. Using clean hands mix until well combined.
Line an oven tray with baking paper. Fill a small bowl with water and, using wet hands, roll the mixture into meatballs about the size of a golf ball. Place meatballs on the oven tray.
Heat the olive oil in an oven-proof frying pan over medium-high heat. Add the meatballs and cook, turning regularly, for 5 minutes until evenly caramelised.
Transfer the frying pan to the oven and cook for 2−3 minutes until the meatballs are just cooked through.
For the mayonnaise, place the oil, lemon juice, cold egg, garlic and a pinch of salt in a tall jug. Using a stick blender, blend the mixture for 2−3 minutes or until thickened.
Combine the cabbage, carrot and parsley and in a bowl. Pour over the lemon juice, season to taste and toss to combine.
Divide the salad between the rolls, top with meatballs and drizzle with mayonnaise. Serve immediately.

Enjoy ! 🙂