Roast Lamb Leftovers...Lamb Pita Pockets With Tzatziki

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 After last week's lamb roast with couscous and grilled tomatoes, I had more leftover lamb than I cared to throw out.  You know my penchant for using leftovers.  Nothing gets thrown out of this house;  but lamb is a toughie, unless you go out of your comfort zone and consider other cuisines...like Greek.  Yes, dear readers, I know I have been going out of my comfort zone and yours recently, but that is what good cooks do, venture out and try new things.

Nothing exemplifies Greek cuisine more than the use of lamb.  Think moussaka.  This week, at my local Costco's, they were serving samplings of tandoor baked naan with tzatziki.  The circle around the man making the naan was three deep. I had already sampled his wares on my last trip but had been so elated to see Costco selling naan, that I did not stop to taste the dip.  This time I did, brought it home, and served it with my leftover lamb.  Voila!

What I came up with is really a favorite  Greek fast food, souvlaki, sometimes made with pork, and others with chicken or lamb.  If you want an easy, healthy and delicious midweek meal, here you have it.

Although I have titled the recipe with pita pockets, you should really try it with naan.  It is so much better!!!

Lamb Pita Pockets With Tzatziki

Serves 4

Ingredients:

2 1/2 cups cooked lamb
1 TB. olive oil
1 1/2 cups chopped romaine lettuce
1/4 cup crumbled Feta cheese
2 small tomatoes chopped
1 cup chopped cucumbers (optional)
3 TB diced red onions
3 TBs Tzatziki*
4 whole wheat pita rounds or naan
chopped mint leaves (optional)

Directions:

Sautee the lamb in the oil until warm.  Set aside. 

Combine the lettuce, tomato, feta, red onion and cucumber if using. 

Prepare the Tzatziki.

Warm the pita or naan in a skillet on top of the stove.

Divide lamb among the pita bread or naan.

Top with lettuce mixture and the tzatziki.

Sprinkle with chopped mint if desired.

 Tzatziki:

 Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

 Ingredients:

• 3 tbsp. olive oil
• 1 tbsp. vinegar
• 2 cloves garlic, minced finely
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 cup greek yogurt, strained
• 1 cup sour cream
• 2 cucumbers, peeled, seeded and diced
• 1 tsp. chopped fresh dill

Preparation:

 

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.


All photos Lindaraxa
except last Wikipedia

Ottolenghi...Couscous With Grilled Cherry Tomatoes And Fresh Herbs

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I may be stuck in a small town on a lake in Northern Georgia, but believe me, I have ears to the ground everywhere...and I mean everywhere.   Luckily,  two of my best friends live in big cities, New York and Paris, and they are both gourmets and gourmands who still travel the world in the pursuit of pleasure. Or so I thought...

It was on a trip to Miami last month, that I was handed a copy of Ottolenghi, The Cookbook, by one of my scouts.  I must admit that, initially,  I was ho hum about it and did not give it a second look.  That was until I came home and, on a trip to the local library, was surprised to find a copy on the shelves.  Hmmm...Lindaraxa prides herself on being on top of the latest trends, particularly in cooking, so how come I had never heard of this before. Where were my scouts! Worse, if it was at the local library in my little town in Georgia it was old news!

With time on my hands and snow on the ground, I devoured the first book, and then the second and a third.  Finally a cookbook that was new, fresh and innovative.  For months I had complained that there was nothing new in the world of cooking that excited the imagination.  Well, at long last, here it was...Ottolenghi.

Born in Jerusalem and a resident of the U.K  since 1995, Yotam Ottolenghi has written a vegetarian column for the Guardian since 2008 called The New Vegetarian based on recipes from his restaurants. No, he is not a vegetarian, trust me.  He attended the Cordon Bleu in London and together with his partner, Sami Tamami, owns four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—in some of London’s chicest neighborhoods.

Ottolenghi, The Cookbook features 140 recipes culled from the popular restaurants and inspired by the diverse culinary traditions of the Mediterranean. They reflect the authors’ upbringings in Jerusalem, yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.

 

His other two cookbooks, Plenty and Jerusalem have been runaway bestsellers here and in UK.  The U.S. editions came out in the Fall of 2013 to rave reviews, one of them from the New York Times.

The excitement over Jerusalem, the newest cookbook, has led to clubs, Facebook pages  and cooking marathons.  And where was I? Sad to say, asleep at the wheel! In all fairness to myself, I can understand this lapse in my life.  It is not the type of cuisine that has ever interested me until I actually held three of his books in my hand and was marveled at the combinations of flavors and the creativity and originality of the recipes.

Tonight, I am correcting this lapse and stepping into the world of Ottolenghi with a side dish to accompany the leg of lamb roasting in the oven, after marinading for four hours in Dijon mustard, rosemary leaves, olive oil, garlic paste and Lea & Perrins Sauce. For the couscous,  I chose a very conservative recipe to begin with which, unfortunately, is not in the cookbooks but on his website. I played around with the measurements.  It was divine.   Little steps...
  

 

Couscous With Grilled Cherry Tomatoes And Fresh Herbs

Serves 8

 

Ingredients:

6 tbsp olive oil

2 large onions, sliced into 2mm thick rings (400g net)

1 tsp honey

½ tsp ras el hanout spice mix*

2 oz golden raisins or sultanas

1 1/2 cup cherry tomatoes

2 cups couscous

1 oz unsalted butter, cut into dice

1 tsp cumin seeds, toasted and lightly crushed

1 garlic clove, crushed

1/2 cup toasted almonds, roughly chopped

25g (1 1/2 oz) rocket, roughly chopped (did not add, don't ask)

1 oz coriander, roughly chopped

1 oz parsley, roughly chopped

1 oz mint, roughly torn

2 tbsp lemon juice

2 tbsp argan oil, or olive oil if unavailable

Salt and black pepper

Directions:

 

Pre-heat the oven to 300 degrees.
 

Start by caramelising the onions. Place a medium sauté pan on a medium to high heat. Add 2 tablespoons of the olive oil, the onions, honey, ras el hanout, ¼ teaspoon of salt and ¼ teaspoon of pepper. Cook for 15-30 minutes, on until the onions are soft, dark brown and sweet. Remove from the heat, stir in the raisins or sultanas and set aside.

 Place a ridged griddle pan on high heat and leave until piping hot. Mix the tomatoes with 2 tablespoons of oil and cook on the hot pan for about 4 minutes, until the skin is slightly charred and the flesh is soft, turning occasionally. Set aside.

 Line the base and sides of a roasting tin, approximately 20 x 30 centimeters, with baking paper and put in the couscous, along with ½ a teaspoon of salt. Pour over 3 1/2 cups of boiling water and 2 tablespoons of olive oil. Stir and leave to soak for 10 minutes, covered with foil. Dot the soaked couscous with the butter cubes, cover with foil again and bake in the oven for 15 minutes. Remove from the oven and fluff up with a fork

.

Once the couscous has cooled slightly transfer it into a large bowl. Add the onion and raisin mix and stir. Add the cumin seeds, garlic, almonds, rocket and most of the herbs, leaving a little to the end. Finally add the lemon juice, ½ teaspoon of salt and ½ teaspoon of pepper and mix gently.

Gradually transfer the couscous to a serving platter scattering with the cherry tomatoes as you go. Finish with a sprinkle of herbs and drizzle with argan oil.

IT WAS EXTRAORDINARY!

 

 

 

 

What a wonderful dinner party menu this would make with a cucumber and yogurt salad!

*This is something you can mix together at home.  I used a Thai mix which has most everything, but added coriander seeds which I love.

Recipe adapted from Ottolenghi
Photos #1,6, 7, 8 Lindaraxa
all other Google

A Mother's Day Menu... Navarin Printaniere

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Navarin Printanier, a most delectable lamb stew with its carrots, onions, turnips, potatoes, peas, and green beans, is presumably done in the spring when all the vegetables are young and tender. But as it can be made any time of the year, it is not a seasonal dish any more thanks to deep freezing. The written recipe is long as each detail is important if the navarin is to taste like a French masterpiece. But none of the steps is difficult and everything except the addition of the green vegetables at the very end may be made ready in the morning although I prefer to do it the day before. The stew can then be finished in 10 to 15 minutes just before dinner time.

With the stew serve hot French bread, and a red Beaujolais or Bordeaux wine, a chilled rose, or a fairly full-bodied, dry, chilled white wine such as a Macon, Hermitage, or one of the lesser Burgundies.

Navarin Printanier is one of Madame Mere's most favorite recipes.  That and anything shrimp. I have been making Julia Child's recipe for her ever since I can remember.  It is always met with a big smile.

As with all long recipes, read it through to the end before you start. I have adapted the recipe format to make it simpler for you.

Here is a menu that I think works particularly well on this occasion or for a Spring lunch.

Mother's Day Or Spring Lunch Menu

Le Bernardin Salmon Rilletes

Navarin Printanier

Savannah Sponge Cake With Berries And Madeira

or

Strawberries With A Sabayon Sauce

Other Mother's Day Menus here. here and here.

Julia Child's Navarin Printanier

For 6 people
Preheat oven to 450 degrees.


3 lbs. Lamb stew meat
2 to 4 Tb rendered fresh pork fat or cooking oil

A 10- to 12-inch skillet
A fireproof covered casserole large enough to hold the meat, and all the vegetables to come

Cut the lamb into 2-inch cubes and dry with paper towels. The meat will not brown if it is damp. Brown a few pieces at a time in hot fat or oil in the skillet. As they are browned, place them in the casserole.

1 Tb granulated sugar

Sprinkle the lamb in the casserole with sugar and toss over moderately high heat for 3 to 4 minutes until the sugar has caramelized. This will give a fine amber color to the sauce.

1 tsp salt

1/4 tsp pepper

3 Tb flour

Toss the meat with the salt and pepper, then with the flour. Set casserole uncovered in middle level of preheated oven for 4 to 5 minutes more. This browns the flour evenly and coats the lamb with a light crust. Remove casserole and turn oven down to 350 degrees.

 2 to 3 cups brown lamb- or beef-stock or canned beef bouillon

3/4 lb. ripe, red tomatoes, peeled, seeded, juiced, and chopped (1 cup of pulp), page 505; or 3 Tb tomato paste

2 cloves mashed garlic

1/4 tsp thyme or rosemary

1 bay leaf

Pour out the fat; add 2 cups of stock or bouillon to the saute skillet. Bring to the boil and scrape up coagulated saute juices. The pour the liquid into the casserole. Bring to the simmer for a few seconds shaking and stirring to mix liquid and flour. Add the tomatoes or tomato paste and the other ingredients. Bring to the simmer for 1 minute, then add more stock if necessary; meat should be almost covered by liquid.

Put the lid on the casserole and set in lower third of preheated oven; regulate heat so casserole simmers slowly and regularly for 1 hour. Then pour the contents of the casserole into a sieve set over a bowl. Rinse out the casserole. Remove any loose bones and return the lamb to the casserole. Skim the fat off the sauce in the bowl, correct seasoning, and pour sauce back into casserole. Then add the vegetables which have been prepared as follows:

6 to 12 peeled "boiling" potatoes

6 peeled carrots

6 peeled turnips

12 to 18 peeled white onions about 1 inch in diameter

While the lamb is simmering, trim the potatoes into ovals 1 1/2 inches long, and cover with cold water until ready to use. Quarter the carrots and turnips, cut them into 1 1/2 inch lengths, and, if you have the patience, trim the edges to round them slightly. Pierce a cross in the root ends of the onions so they will cook evenly.

Press the vegetables into the casserole around and between the pieces of lamb. Baste with the sauce. Bring to the simmer on top of the stove, cover and return to the oven. Regulate heat so liquid simmers slowly and steadily for about an hour longer or until the meat and vegetables are tender when pierced with a fork. Remove from oven, tilt casserole, and skim off fat. Taste sauce again, and correct seasoning.

1 cup shelled green peas

1/4 lb. or about 1 cup green beans cut into 1/2-inch pieces

3 quarts boiling water

1 1/2 Tb salt

While the casserole is in the oven, drop the peas and beans into the boiling salted water and boil rapidly, uncovered, for 5 minutes or until the vegetables are almost tender. Immediately drain in a colander. Run cold water over them for 2 to 3 minutes to stop the cooking and to set the color. Put aside until ready to use.

(*) May be prepared ahead to this point. Set casserole aside, cover askew. Bring to the simmer on top of the stove before proceeding with recipe.

Shortly before serving, place the peas and beans in the casserole on top of the other ingredients and baste with the bubbling sauce. Cover and simmer about 5 minutes or until the green vegetables are tender.

Serve the navarin from its casserole or arrange it on a very hot platter.



VARIATIONS

The preceeding navarin is a model for other stews. You may, for instance, omit the green beans, peas, and potatoes, and add navy beans or lentils simmered in salt water until almost tender, or canned kidney beans, then finish them off for half an hour with the lamb.



Excerpted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck with permission from Alfred A. Knopf. All rights reserved.

Lamb Curry With Carrot Raita

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 To anyone wanting to explore the spicy world of curries, this recipe is a good start.

Not all curries are created equal,  something  I have learned from substantial research and hit and misses.  They come in a huge variety of styles, from delicately spiced to hot and fiery.  From mild and creamy to intensely aromatic.  Even in India the curries are quite different depending on the region the recipe comes from.  Curries also come from South East Asia, including Thailand, Malaysia, Indonesia, Vietnam, Sri Lanka and Bangladesh.  The word curry from Kari means sauce.  The curry powder that comes in a bottle is simply a mix of spices,  an idea originating in the 18th Century by Indian merchants  for sale to members of the British Colonial Government and those returning to England.  Since each type of curry uses a different mix of spices, you are always better making the blend at home. Wikipedia has an excellent page on curry which can be accessed here

Contrary to what you might think, authentic curries are easy to prepare and make a wonderful main dish for a dinner party, particularly if you plan to serve  buffet style.

The following recipe appeared about a year ago in the New York Times and got my attention right away.  Now I am not an expert in curries though I've had a few from my days of business travel to that part of the world.   What I liked about it was the simplicity and the spice mix, although I added some of the things I used  in another recipe very similar to this one, including the tomato paste, as well as  the coconut milk and the herbs at the end.  This is really a mish mash on my part as coconut milk is only typical of Indian curries from the coast and not from the northern region from which this curry seems to originate. If you want to see the original recipe go here.

My daughter who hates the word curry  liked it to the point that she is brown bagging the leftovers for tomorrow's lunch.  That's as good an endorsement as any.

Please, don't take shortcuts and take the time to toast the spices before you grind them.  This is what gives this dish the flavor and aroma it deserves.  Also, don't skip the raita,  It is a wonderful condiment for this curry.  Given a choice, I would skip the rice and accompany both with Indian or Pita bread, lightly toasted.

Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt and used as a sauce or dip. The yogurt may be seasoned with coriander (cilantro),cumin, mint, cayenne pepper, and other herbs and spices.

Yield: 4 Servings:

Ingredients:

FOR THE LAMB:

2 pounds lean lamb shoulder cut in 3/4-inch cubes

1 tablespoon grated ginger

1 1/2 teaspoons grated garlic

1 1/2 teaspoons turmeric powder

1/2 teaspoon cumin seed, toasted and ground

1/2 teaspoon coriander seed, toasted and ground

1/4 teaspoon cayenne

Salt

2 tablespoons ghee or vegetable oil

2 red onions, sliced thick, 1 pound

6 whole cloves

10 black peppercorns

1 inch-long piece cinnamon stick
1 TB tomato paste *
1 TB  chopped fresh mint*
2 TB chopped fresh cilantro*
3 TB coconut milk (optional)*
       

FOR THE RAITA:

1 cup plain yogurt

1 tablespoon ghee or vegetable oil

1/2 teaspoon black mustard seed

1/2 teaspoon cumin seed

2 garlic cloves, minced

1/2 cup coarsely grated carrot

Pinch of cayenne

Salt

1 tablespoon each chopped mint, chives and cilantro.

Directions:

1. Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and 1/2 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).

2. Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, *(here I added a TB tomato paste) then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Add the optional coconut milk here and stir to blend. Cook for a couple of minutes. Taste the sauce and add salt to taste.(You can add the coconut milk here if using) Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)Chop and add the extra herbs right before serving
      

3. To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit — be careful — then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.

Recipe adapted from the New York Times and The Curry Cookbook
Photos Lindaraxa

Flageolets For Easter

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Flageolets...the caviar of beans and my favorite side dish to go with a roast leg of lamb. If you have never had them, you are in for a treat.  I warn you, though, they can be rather expensive but well worth the extra $$$.

Flageolets are tiny, tender French bush type beans that are very popular in French cooking.The flageolet has an inedible green pod about 3-inch long and small, light-green, kidney-shaped seeds. Fresh flageolets are occasionally available in the summer. They range from creamy white to light green. Flageolets are removed from the pod when tender and just maturing. This bean of French origin is grown in the fertile soil of California. Its versatile flavor compliments lamb, as well as fish and chicken. If you can't find them, substitute navy beans instead.*

Flageolets can be found at Whole Foods and gourmet stores.

 

 This recipe is adapted from Bouchon with a few shortcuts here and there.  I suggest serving them as an accompaniment to Provencal Leg of Lamb and adding the drippings from the lamb at the end. It eliminates many hours of making the lamb jus in the original recipe.  In case you want to go through the ordeal, I have included a link below.

Ingredients:
  

2 cups flageolet beans, picked over for stones, soaked at room temperature in 8 cups of water for 24 hours*

Sachet (see below)

1 large onion, peeled and quartered

1 medium leek, white and light green parts only, halved lengthwise

1 large carrot, peeled and halved

8 tablespoons unsalted butter

2 tablespoons minced shallots

16 cloves Garlic Confit (recipe follows)

1 tablespoon minced thyme

kosher salt and fresh ground black pepper

2 teaspoons red wine vinegar

3/4 cup Lamb Jus ( here)*See below

• Make the Sachet: one 7 inch square piece of cheesecloth; 1 head of garlic, split horizontally in half; 1 bunch of thyme (1/4 ounce); 2 bay leaves; 1/2 teaspoon black peppercorns. Place it all in the cheesecloth and tie with twine.
•  Make the Garlic Confit (See Below)

Place the sachet along with the onion, leek, carrot and drained flageolets in a pot and cover with 3-4 inches of water. Bring to a boil on high heat, then reduce heat and simmer for 1 hour. Stir occasionally and add boiling water if it ever reduced lower than 2 inches above the beans. 

Make the Garlic Confit* if you have not done so

Remove and discard the sachet and vegetables and cook the beans for another 1 and a half to 2 hours, or until very tender. Pour the beans into a container along with the liquid and let it cool completely. When ready to serve, drain the beans.

Add the butter to a large heavy pan on high heat. When the butter is a deep rich brown, remove from heat and stir in garlic confit, shallots, and thyme. Return to medium heat and add the beans and lamb jus*.

*Making the lamb jus as per his intructions will make you head for the exits.  What I do is take the juices from the lamb after roasting and while it is resting and add to the beans. Stir, bring to a boil and cook for a couple of minutes.

Serve by itself or with a leg of lamb

Garlic Confit

Ingredients:

1 cup peeled garlic cloves  

2 cups canola oil.

Cut off the root ends of the garlic cloves and discard. Place the cloves small pan and add enough oil to cover them by about one inch. The garlic should all be submerged in oil. Place the saucepan over low-medium heat (use a diffuser if you have gas stove and some extra attention if you have an electric stove).

The garlic should cook gently- small bubbles that do not break at the surface. Adjust the heat if needed and stir about every 5 minutes for a total of 40 minutes or until the garlic is completely tender when pierced with the tip of a knife. Allow to cool in the oil and store in an airtight container

This holds in your refrigerator if covered in oil up to one month. It is a fantastic building block for salad dressings, mashed potatoes, marinades, or as a nice simple spread on a baguette.


*the shortcut is to boil them for 1 minute in 8 cups of water. Turn off heat and let them sit for 1 hour.  Rinse in cold water and proceed with the recipe.

Recipe adapted from Bouchon
Photos Google