Month: March 2016

March 6, 2016 Curing Meats, Lamb, Main Courses

Leipold’s Ham – Kosher Ham from Lamb – How to make Kosher Ham at Home!!!

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Leipold's Ham - Kosher Ham from Lamb - How to make Kosher Ham at Home!!!
Author: 
Recipe type: Curing Meats
Cuisine: South African
 
Leipold's ham, named after poet Louis Leipold, is an incredibly delicious ham made by curing lamb or young mutton. This recipe would have appeared somewhere in the early nineteenth century from a little town called Worcester in the southern Cape, South Africa.
Ingredients
  • 2kg Leg of lamb, deboned
  • 240g Salt
  • 95g Prague powder
  • 3Lt Hot Water
  • 40g Sugar
  • 20g Cracked Black Pepper
  • 10g Ground Coriander Seed
  • 1 Sachet gelatin
  • 3 Bay leaves
  • 2 Sprigs parsley
  • 15ml Whole black peppercorns
  • 1 Carrot
  • 1 Onion
  • 2 Whole cloves
  • 10ml Hot English mustard
  • 25ml Brown sugar
  • 50ml White / Red wine vinegar
Instructions
  1. Place the hot water in a non-reactive pot and add the salt, sugar, cracked black pepper and ground coriander seed.
  2. Bring this to a boil, reduce the heat and allow this to simmer for 10 minutes. Quick-chill the brine by floating the pot in a sink of cold water. Once it has cooled, stir in the Prague powder until dissolve, then put this aside.
  3. Have your butcher debone the leg of lamb. He will inevitably place this in a net. Remove the leg from the netting.
  4. There will be a tunnel through the meat where the bone was removed. Find the narrow side and slice through the meat. Open the leg and flatten it out.
  5. Sprinkle a layer of gelatin over the meat. This will absorb liquid and expand negating any possibilities of air pockets in the rolled meat.
  6. Starting with the wide edge of the meat, roll the leg up as tightly as possible.
  7. Using butcher's twine tie the roll very firmly. Three rings across the roll should do the trick, then finish this off with one tie along the length to close the ends of the roll.
  8. Place the roll in a large non-reactive container and pour in the curing brine.
  9. Using your brining syringe, suck up brine and inject this into the meat from the ends of the roll, withdrawing the needle as you depress the plunger. Continue with this until you're convinced that all of the meat has been treated.
  10. Place the lid on the container and let the meat cure in your refrigerator for a full 7 days, turning the meat each day.
  11. After 7 days, remove the lamb from the brine and wash it thoroughly under cold running water. Dry the meat with a clean dish towel, place the meat on a rack over a roasting tin or catch-tray and allow this to air-dry in your refrigerator for 5 days.
  12. After five days you'll have a magnificently colored ham with a glossy patina.
  13. Place the ham in a large pot. Add 3 bay leaves, a couple of sprigs of parsley, the whole peppercorns, a chopped carrot and onion studded with 2 whole cloves.
  14. Pour in enough water to cover the ham. Bring this to a simmer and allow this to continue for 60 minutes.
  15. For the glaze, mix the brown sugar, mustard powder and white wine vinegar.
  16. Remove the ham from the pot and pat it dry. Place it in a roasting pan and baste it all over with the glaze. Roast the ham in a preheated oven at 160c or 320f for 30 minutes.
  17. Remove the ham from the oven every 10 minutes to brush on more glaze.
  18. After the roasting time, remove the ham from the oven and allow it to rest for 5 minutes. Cut the string away from the meat and slice the ham into thin slices before serving.
  19. This ham also makes awesome cold cuts.

 

March 5, 2016 Cocktail Snacks, Finger Foods, Mediterranean Recipes, Middle East, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Authentic Falafel – Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe!!!

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How to Make Authentic Falafel - Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe!!!
Author: 
Recipe type: Vegan / Vegetarian
Cuisine: Middle Eastern / Mediterranean
 
In our previous 2 episodes we covered tahini paste and hummus. Today we're making falafel with tahini sauce and hummus.
Ingredients
  • 450g Dry chickpeas / garbanzo beans
  • 1 Onion, chopped
  • 60ml Parsley
  • 5 Cloves garlic, chopped
  • 25ml All-purpose flour
  • 7.5ml Salt
  • 10ml Ground cumin
  • 5ml Ground coriander
  • 2.5ml Fine black pepper
  • 2.5ml Cayenne pepper
  • 1.25ml Ground cardamom
  • Oil for frying
  • Tahini paste and olive oil to thin
  • Hummus
Instructions
  1. Place the chickpeas in a large bowl and cover with twice the depth of water. You cannot use canned chickpeas, the recipe will fail. This recipe can be challenging and as a result, I have included a troubleshooting addendum below. Be sure to read this before starting.
  2. Cover the bowl with cling-wrap and allow this to stand overnight.
  3. The following day, drain the chickpeas and rinse them thoroughly.
  4. Transfer the chickpeas to your food processor along with the chopped onion, parsley, garlic, flour, salt, ground cumin, ground coriander, pepper, cayenne and cardamom.
  5. Process the mixture until it resembles couscous. Place it in a bowl, cover with cling-wrap and refrigerate for 2 hours.
  6. To form the falafel, use a 30ml measuring scoop. Compress the mixture into the scoop and shake the molded shape out into your hand. Gently shape it into a ball and transfer this to a platter.
  7. To make sesame coated falafel, roll the formed ball in sesame seeds scattered across a platter.
  8. Continue until all of the balls are formed.
  9. Half fill a large pan with oil and heat this over medium heat to 160c or 320f.
  10. Carefully drop the falafel into the oil and fry for 2 to 3 minutes per side until crispy and golden.
  11. Remove the falafel from the oil and drain and drain on kitchen paper.
  12. Serve the falafel on a bed of hummus. Thin the sesame paste with extra olive oil and pour this over the falafel. Garnish the plate with fresh coriander and serve immediately.
Troubleshooting
  1. If the balls will not hold together:
  2. ) Your chickpeas are too old
  3. ) The mixture has not been processed fine enough
To fix this
  1. ) Return the mixture to your processor and process until it resemble couscous
  2. ) If it still does not hold together, add 2-3 tablespoons of flour and 1-2 eggs and mix this into the mixture thoroughly

 

 

March 4, 2016 Accompaniments, Finger Foods, Garnishes, Mediterranean Recipes, Middle East, Sauce Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Authentic Hummus – Middle Eastern Chickpea Dip – Homemade Hummus Recipe!!!

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How to Make Authentic Hummus - Middle Eastern Chickpea Dip - Homemade Hummus Recipe!!!
Author: 
Recipe type: Dipping Sauce
Cuisine: Middle Eastern
 
In our previous episode we made authentic tahini paste. Today we're going to use this to make authentic hummus.
Ingredients
  • 400g Can of chickpeas, drained and rinsed
  • 30ml Tahini paste
  • 1 Clove garlic
  • 2.5ml Salt
  • 45ml Olive oil
  • 25ml Lemon juice
  • Chopped coriander leaf and lemon zest to garnish
Instructions
  1. Thoroughly rinse the canned chickpeas and measure out the tahini paste, salt, extra virgin olive oil and lemon juice. Peal and roughly chop 1 clove of garlic.
  2. Place all of these ingredients into a tall jug and process until smooth using your stick blender. You can also do this in your food processor. If you're using stick blender lift the head of the blender to clear the blades after each pulse to avoid damaging the unit.
  3. Once you're happy with the texture, transfer the thick paste to a bowl. Drizzle this with a little extra olive oil and mix this in. Continue adding oil until you achieve your desired consistency.
  4. Serve dressed with a little chopped coriander, fresh lemon zest and a drizzle of olive oil.
  5. Stay tuned for our next episode where we're making authentic falafel, accompanied with sesame sauce and hummus.

 

March 3, 2016 Accompaniments, Mediterranean Recipes, Middle East, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Authentic Tahini Paste – Homemade Tahini, Quick & Easy!!!

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How to Make Authentic Tahini Paste - Homemade Tahini, Quick & Easy!!!
Author: 
Recipe type: Sauce
Cuisine: Middle Eastern / Mediterranean
 
Tahini paste originates in the Middle East and has gained wide popularity in almost every country of the world. It is one of the main ingredients in hummus, and can be thinned further to make a pourable sauce.
Ingredients
  • 125ml Hulled sesame seeds
  • 30ml Extra virgin olive oil
Instructions
  1. Measure the hulled sesame seeds and the extra virgin olive oil. I am going to process this with a stick blender which is ideal for small quantities, however you can do this in a small food processor, or of you have a large processor, double or triple the recipe to do this.
  2. Place the sesame in a pan over medium heat. Stir the seeds continuously to avoid burning. The toasting process will take 5 to 6 minutes. About halfway through, you will notice the seeds starting to clump together as a result of the oil being released.
  3. Towards the end, the seeds will be very fragrant and will have darkened to a golden color.
  4. Place the sesame in a tall jug and pour in 2 thirds of the oil. Process this with your blender until smooth.
  5. You will notice here that the paste is still a little thick, so Add the remaining oil. Process again to combine this.
  6. Pour the paste into a bowl for immediate use, or store it in an air-tight container in your refrigerator for a few months.
  7. Stay tuned for our next episode where we're using this sesame paste to make hummus.

 

March 2, 2016 Italian Recipes, Lamb, Main Courses

How to Make Classic Osso Bucco – Osso Bucco using Lamb Leg Cutlets!!!

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How to Make Classic Osso Bucco - Osso Bucco using Lamb Leg Cutlets!!!
Author: 
Recipe type: Lamb / Veal
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Osso Bucco is classic Italian dish of slow cooked veal cutlets with a thick glossy gravy. Although veal shank cutlets are the tradional meat used, osso bucco can be quite successfully made with lamb leg cutlets as I am about to do, or even with young goat leg cutlets.
Ingredients
  • 2kg / 4.4lb Lamb leg cutlets
  • Oil for coating
  • 120ml Oil for frying
  • 1 Onion, chopped
  • 250ml White wine
  • 250g Cherry tomatoes, halved
  • 1lt Vegetable stock
For the Seasoned Flour
  • 500ml All-purpose flour
  • 10ml Salt
  • 2.5ml Fine black pepper
  • 2.5ml Ground nutmeg
For the Gremolata, mix together
  • 60ml Parsely, finely chopped
  • 2 Cloves garlic, finely chopped
  • 30ml Grated lemon rind
Instructions
  1. Combine the flour, salt, pepper and nutmeg and place this in a large pan. Place the lamb leg cutlets in another pan, drizzle with little oil and rub this into the meat until everything is coated.
  2. Chop the onion, half the cherry tomatoes, measure out the wine and the vegetable stock.
  3. Heat 120ml of oil in a large pan. Dredge the lamb cutlets in the seasoned flour and fry the cutlets slowly for 5 minutes per side and they are nicely browned. Repeat this until all of the cutlets are fried. Transfer the cutlets to a large roasting tin.
  4. Add the onion to the pan and fry for 2 to 3 minutes until tender. Pour the onions and the roux from the pan over the lamb.
  5. Return the pan to the heat and add the wine, tomatoes and stock. Heat this until almost boiling, then pour it over the lamb.
  6. Cover the roasting tin with foil and bake in a preheated oven at 150c or 300f for 90 minutes.
  7. Remove the osso bucco form the oven and serve immediately topped with a generous dose of the gravy and a scattering of gremolata.
For Veal or Goat Osso Bucco, follow exactly the same procedure.
If your gravy is still a bit thin after the cooking time, transfer it to a saucepan and thicken it by adding a tablespoon or 2 of cornflour dissolved in a little water. Allow this to boil until thickened.

 

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