Lamb Stew under a Crisp Puff Pastry Lid

Lamb Stew under a Crisp Puff Pastry Lid

  

Ingredients

400g minced lamb or beef mince

1 tablespoon olive oil

2 tsp ground cumin

2 tsp ground coriander

1 teaspoon ground cinnamon

1 teaspoon salt

2 pinches of pepper

200 g of chopped tomatoes

1 dl water

Or a can of pasta sauce

400 g chickpeas or 1 can of cooked chickpeas

Pastry dough (homemade or use a bought roll chilled puff pastry, 250 g)

1 egg

Directions

Preheat the oven to 225 ° C.

Brown the ground meat in the oil in a frying pan. Season the mix with cumin, coriander, cinnamon, salt and pepper. Heat the chopped tomatoes to a sauce. Add the water. Or use a can of pasta sauce and let it simmer with the ground beef 3-4 minutes.

If using dried chick peas soak in a bowl of water over night. Boil for one hour. Drain and rinse and mix with the ground beef. If using canned chick peas, strain the juice out and add.

Place the mince mixture into a greased oven proof dish. Roll out the pastry and place over the mixture. Cut small incision in the dough with a sharp knife. Brush the surface with beaten egg.

Cook in the oven for about 25 minutes. Serve preferably with a fresh green salad.

This is a lamb stew or lamb pie under a crispy puff pastry lid. It is a lamb dish with a touch of oriental spices. Of course, you can use other kind of ground beef, for example from pork or cattle or vegetarian mince.


Homemade Pastry dough

Ingredients

4 dl wheat flour

1.25 dl water

2 tsp vinegar

200 g butter

Directions

It is important that all the ingredients are cold and have the same temperature. Pour most of the flour in a bowl. Add the water and vinegar and barely 1/4 of shortening. Work together to a dough. Shape it into a ball and let it rest for 15 minutes wrapped in plastic or aluminum foil in the fridge.

Cut a deep cross in the dough. Use a roller and roll the dough to form a square, about 20x20 cm.

Slice the shortening and add it evenly over the middle of the dough. Fold the dough so that the corners meet and form an envelope. Turn the dough up and down. Use the roller and roll or flatten the dough.

Flour the dough lightly on both sides to prevent from sticking to the work surface. The dough should be square, about 30x30 cm. Fold it in three parts in one direction. Flatten gently and fold it into three parts the other direction (i.e. in the 90 ° to the last fold.)

Let it rest in a cool place at least 15 minutes.

Roll the dough again to a somewhat larger square than last fold. Fold the dough three times in one direction and three in the other direction. Let it rest on again at least 15 minutes. Repeat rolling out and folding again.

Than roll the dough and place on top of the pie.  Brush the surface with the beaten egg.

Lamb Stew with a North African twist and Vegetables Baked in a Clay Pot

Lamb Stew with a North African twist and Vegetables Baked in a Clay Pot

Ingredients

500 gr lamb meat

2 green peppars

200 gr mushrooms

1 red onion

5 shallotts

4 cloves of garlic

200 gr butter

1 tsp salt

1 tsp pepper

2 tsp rosemary

1 ½ tsp cumin

½ tsp coriander

1 tbs sugar

1 tbs lemon juice

3 dl white wine

2 bay leaves

2 tsp thyme

8 figs

1 tbs honey

1 ½ tbs cinnamon

2 dl water

1 cube chickenbroth

Wait with adding for making the gravy

2 tbs cornstarch

3 dl cream

Directions

Cut the lamb meat into pieces. Fry the meat in 100 g butter and add salt and pepper and set aside.

Cut the paprika, mushrooms and onions into pieces. Fry the onions and garlic in 100 gr butter and set aside.

Mix the onions, figs, paprika, mushrooms and lamb meat in an ovenproof dish with a lid.

Add the spices and remaining ingredients, all except the cornstarch and the cream. Put the lid on. Place in the preheated oven and cook for 1 ½ hours. Oven temperature 150 Celsius degrees.

Take the dish out of the oven and strain the broth in a separate pot. Cool off and place in refrigerator.

When the broth is cold take off the fat that is on the top. Heat the broth and mix in the cornstarch until it thickens a bit for a nice sauce. Use more starch if you feel the sauce is too thin for your liking. Taste off to your own taste with adding more salt or pepper or spices and add the cream.

Pour the sauce over the lamb stew and let it cook a few minutes before serving. Serve with potato and vegetables baked in a claypot. 

Baked potatoes and vegetables in a Clay Pot

Ingredients

8 potatoes8 carrots

2 dl sugar snaps

2 dl okra 

Rosmary

Olivoil

Salt

Peppar

Directions

Cut the potatoes in slices. Cut the carrots in slices. Cut the ocra in slices. Leave the sugar snaps whole. Mix all in a bowl. Sprinkle with olive oil, salt, pepper and rosmary and mix well. Pour the mix in the prepared claypot and put the lid on and place in the oven.

Bake in the oven in a claypot with lid for 40 minutes at 225 Celsius Degrees

To prepare the Clay Pot before baking: Pour water in the claypot and let it sit for 30 minutes. Remove the water and pour in the vegetables and potatoe mix and place in the oven to bake.

Fish Soup with Saffron

Fish Soup with Saffron

Ingredients:

200 g cod

200 g salmon

2 potatoes

1 small yellow onion

2 tomatoes

0, 5 fennel

0, 5 red pepper

2 carrots

1 tbs butter

2 cups dry white wine

2 cubes fish broth

1 l water

2 cups cream

0.5 tsp salt

0, 5 g saffron

0.5 tsp cayenne pepper

1 tablespoon chopped dill

1 tablespoon chopped parsley

100 g shrimps

100 g crayfish tales

Directions:

Peel the potatoes and onions and cut them into sugar cubes.

Blanch the tomatoes in boiling water and peel them.  Cut tomatoes and other vegetables into cubes.

Fry the potatoes, fennel and onion in butter in a large saucepan over low heat for 3 minutes.

Mix in the pepper and tomato dices. Add the saffron and let the spices sizzle a minute.

Add the water and the wine and cubes of fish broth and simmer for a few minutes.

Whisk in the cream so that it mixes well with the broth.

Add salt and cayenne pepper according to your taste.

Add the fish divided into pieces and let it simmer for a few minutes.

Add the shrimps and the crayfish tales

Sprinkle with dill and parsley and serve immediately.