A Moroccan lamb stew made with a left over shank from New Years eve's dinner. I also add lentils to beef up the dish, so to speak. This stew has a warm rich lamb taste and is very hardy and filling.The stew is finally topped with some fresh chopped cilantro.
This is a great way to wake up on New Years with a little smoked salmon and eggs Benedict. Topped with parsley and chopped smoke salmon. What would also be good on this is a layer of sour cream or cream cheese under the poached egg.
We took it easy this year and had a quiet New Years. The starter was a simple sautéed mushrooms, shitake, dried porcini and cremini mushrooms along with fresh goat cheese, this tastes much better than it looks, if I was going all out I would have topped this with a little puff pastry. For the main course we had a braised lamb shank in Moroccan spices served on a mound of couscous which includes cilantro, red and yellow peppers. Also on the plate are some carrots and pearl onions from the braising liquid.
Pretty simple to make, but breaded things tend to be a little on the messy side. I mixed a little Parmigiano-Reggiano into the bread crumbs, and topped with Mozzarella di Bufala and tomato sauce. When using Mozzarella di Bufala in this fashion it's important to reduce the water content by using paper towels to draw the moisture out before hand.
Hoisin glazed salmon with garlic and ginger, along with steamed basmati rice and the vegetable is stir fried broccoli with soy sauce, garlic and schezwaun chillies.
A simple filet mignon, pan fried with a veal stock, red wine, cremeni mushroom sauce. Served with boiled carrots and rustic mashed potatoes. We started the dinner with a celery soup with a little cream, chopped black truffle and truffle oil.
This story seems rather intuitive, but reinforces that dining out and fast-food in particular are probably not all that good for you, in large amounts. If you need inspiration browse "What's for dinner"
Braised pork ribs in a hoisin BBQ suace. With lots of garlic, ginger, the ribs were sweet and succulent. Served on a bed of basmati rice and finished with roasted sesame seeds.
This is a somewhat simple and hardy soup that I make with the left over Osso Buco braising liquid this makes for a remarkably rich tasting soup made with leftovers. Also in the soup are kidney beans, browned veal chuck, carrots, fennel, a can of whole plum tomatoes, white wine, veal stock and chicken stock in ratio of 1:1. The pasta is Mezzi Tubetti, which is best cooked separately and added at the last moment, to heat through but not cook. Finally finish the soup (stew) with a little Parmigiano-Reggiano and olive oil.
A juicy strip loin sliced thin and fried to make a great stew for a damp winter night. Other ingredients include button mushrooms, carrots, fresh thyme (you can see a few sprigs in the picture, I made this very rustic) and of course almost a whole tin of Guinness. All served on a bed of mashed potatoes. There's also a cup of home made veal stock which adds to the depth and richness of the sauce.
