Mindy Belle

Life in the Country

Archive for the month “June, 2015”

Lamb Shank Soup



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

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 )


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 🙂

Street food – Chicken Meatballs Recipe by: Miguel Maestre


My version of Miguel’s Recipe

Serves: 4


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



 Preheat the oven to 180°C
  1. 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.
  2. 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.
  3. 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.
  4. Transfer the frying pan to the oven and cook for 2−3 minutes until the meatballs are just cooked through.
  5. 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.
  6. Combine the cabbage, carrot and parsley and in a bowl. Pour over the lemon juice, season to taste and toss to combine.
  7. Divide the salad between the rolls, top with meatballs and drizzle with mayonnaise. Serve immediately.

Enjoy ! 🙂

Post Navigation

%d bloggers like this: