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Moroccan lamb Tagine

17 Apr

Moroccan lamb Tagineimage
This authentic tagine recipe will take you to slow-cooked perfection in six simple steps .
Braising an inexpensive cut like lamb neck in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat and dried fruit, I like to serve mine with steaming herby bulgar and fresh flatbreads , just kick back with a glass of wine until it’s ready


1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 x neck of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
1 preserved lemon sliced
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped

1. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

2. Preheat the oven to 150C/300F/Gas2.

3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes. 

4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.

5. Add the remaining tomato juice, chopped tomatoes, apricots, preserved lemon, dates, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve with bulgar and hot flatbreadsimage
For more info mail or call; 0031(0)642297107image

Chilli con Carne

22 Nov

Chilli con carneimage
Everyone needs a good chilli recipe, this one I’ve used from Jamie Oliver and adapted to my own taste , the spices the flavour just so comforting I rally hope you enjoy! I make a chilli mix from all different types and blend together but you can just use normal chilli powder, add as much as you can take without burning your mouth! And do not forget chilli is an aphrodisiac

* 2 kg beef skirt or braising beef , trimmed and sliced into 2.5cm thick pieces across the grain
* 500 ml hot coffee
* 3 large dried chillies (ancho, chipotle or poblano)
* olive oil
* 2 heaped teaspoons ground cumin
* 2 heaped teaspoons smoked paprika
* 1 heaped teaspoon dried oregano
* 2 fresh bay leaves
* 2 red onions , peeled and diced
* 3–4 fresh chillies
* 2 cinnamon sticks
* 10 cloves of garlic , peeled and finely sliced
* sea salt
* freshly ground black pepper
* 4 x 400 g tins of chopped tomatoes
* 3 tablespoons muscovado sugar
* 2 x 400 g tins of beans (kidney, butter or pinto) , drained
* optional:
* soured cream

Everyone should know how to make a really good chilli, and this one’s a right cracker. I’ve been working on it for a while, and cowboy-land helped me pull it together. The cut of meat is really affordable and delicious, and gives the chilli a gorgeous texture, similar to a beef stew. I wanted to make sure this had real attitude, so I achieved a brilliant depth of flavour by mixing dried chillies with fresh ones and adding fresh herbs. I made this the cowboy way, over a fire, and when you’re cooking like that, one of the best ways to control the temperature is to add liquid. The cowboys had plenty of coffee to hand, so I used that and it ended up adding to the wonderfully unique flavour.

Ask your butcher to trim and slice your beef for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.

Make your coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile, put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions.
Fry for 10 minutes, until the onions have softened. Deseed and chop half your fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli-infused coffee. Stir, then add the rest of the coffee, the tinned tomatoes and the sugar. Add the pieces of beef skirt and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.image

After a few hours use 2 forks to break the meat up and pull it apart. Once you’ve done this, add the tinned beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart. taste and season well, this is the time to deseed and chop the rest of your fresh chilli and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad.

For more info mail or call; 0031(0)642297107imageimage

Lamb shank tagine with herb tabbouleh

22 Apr

Tagine is the Moroccan word that refers to both the unique glazed earthenware vessel with a distinctive conical lid and also the food prepared in it.


Traditionally used by nomads throughout Northern Africa Tagines are primarily used to slow-cook savory stews and vegetable dishes over charcoal braziers . Because the domed or cone-shaped lid of the tagine traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables to buttery-tenderness. This method of cooking is very practical in areas where water supplies are limited

Harissa paste
This is a fiery North African paste that is orangey-red in colour. It’s a mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil. It can be used as a condiment or as an ingredient in cooking and provides a real boost as an accompaniment to vegetables and pulses.

Ras el Hanout
Ras el hanout, which translates literally as “head of the shop”, originated in the Meghribi villages of North Africa. It is a complex and distinctive mix of about 20 to 27 spices and herbs, the quantities of which vary according to the maker. Specific quantities are a much guarded secret from one spice shop to the next, and blending is considered an art. Ras el hanout is used with poultry, meat, game, rice and couscous. It can be found already mixed, like in specialty stores


My Lamb shank tagine with herb tabbouleh

This slow-cooked lamb stew with Moorish ingredients: ras-el-hanout, harissa paste, saffron, olives, dried apricots, pomegranates, pistachios and plenty of herbs provide the exotic flavours.Ingredients:
30 mins to 1 hour preparation time
Over 2 hours cooking time
Serves 4

For the lamb tagine:
4 lamb shanks
3 tbsp olive oil
1 onion, thickly sliced
2 garlic cloves, peeled, finely chopped
1 tsp ras-el-hanout
2 tbsp harissa paste
2 cinnamon sticks
½ tsp ground ginger
½ tsp smoked sweet paprika
1 tsp ground cumin
¼ tsp freshly ground black pepper
½ tsp ground turmeric
1 x 400g/14oz tin chopped tomatoes
1 tbsp clear honey
½ tsp saffron
350ml/12fl oz chicken stock
125g/4½oz stoneless dried apricots, halved
110g/3¾oz green olives, stones removed
100g/3½oz flaked almonds, leave a few for garnish
salt and freshly ground black pepper

For the tabbouleh:
175g/6oz bulgur wheat , I like to use the corse type
350ml/12fl oz chicken stock
1 small red onion, finely chopped
350g/12oz pistachio nuts, shells removed, roughly chopped
1 lemon, juice and zest
1 pomegranate, seeds only
3 tbsp extra virgin olive oil
3 tbsp chopped fresh flat leaf parsley
3 tbsp chopped fresh coriander leaves
3 tbsp chopped fresh mint
3 tbsp chopped fresh tarragon
To serve
2 tbsp coriander cress

1. For the lamb shank tagine , preheat the oven to 160C/325F/Gas 3.

2. Heat a large tagine pan or a large ovenproof dish. Season the lamb shanks all over with salt and pepper. Pour in the olive oil and, once hot, fry the lamb shanks all over until golden-brown. Remove them from the pan and set aside.


3. In the same pan you used to fry the shanks, add the onion and garlic and fry for 2-3 minutes.
Add the ras-el-hanout, harissa, cinnamon sticks, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric and cook for a further two minutes




4. Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients – except a few of the flaked almonds for garnish.

5. Reduce the heat, cover the pan with a lid and cook in the oven for two hours, or until the lamb is tender.

6. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened.



7. For the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15-20 minutes over a low heat. When the bulgur wheat is tender, drain off the excess stock.

8. Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice and zest, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper.




9. To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside. Chop the coriander cress and sprinkle over the tagine along with the flaked almonds.


For more info don’t hesitate to mail or call 0031(0)642297107



Slow-cooked lamb shoulder with boulangere potatoes

3 Oct

Slow-cooked lamb shoulder with boulangere potatoes

Last weekend i had some guests over for dinner, it was a busy day, most of it spent away from home! So what to cook for them? Well I need something with not too much hassle that can impress!
Well I saw a great very simple recipe that was on a new cooking show from the BBC “Tom Kerridge’s Proper Pub Food.” Slow-cooked lamb shoulder with boulangere potatoes, which was just perfect because I didn’t have much time to prepare anything, and wasn’t really in the mood to cook.
Omg I have to report this was delicious, the lamb just fell from the bone and melted in the mouth, the first layer of potatoes crispy and underneath unctuous and full of flavour from the thyme and onions.

Less than 30 mins preparation time
5 hours cooking time
Serves 6


3 medium onions, thinly sliced
6 large waxy potatoes, peeled and thinly sliced using a mandolin
1 bunch thyme, leaves picked
salt and black pepper
1 whole lamb shoulder
1 garlic bulb, peeled and separated into cloves
600ml good quality lamb or chicken stock
75ml olive oil
50g butter in blocks
cooked French beans (or other green vegetables), to serve


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Preparation method

Preheat the oven to 130C/275F/Gas 1.
1. In a roasting tin or dish layer the potatoes then the onions and thyme. Season with salt and pepper, repeat until everything is used up, the top layer should be potato, now scatter with the butter


2, Cut small incisions all over the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them deep into the meat to prevent them burning while the meat cooks.
3, season with salt and pepper and rub the olive oil all over he meat, now place on top of the potatoes

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4, Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.


Maybe it’s time to open some wine!!! I’ve got some St Emelion from 2011 🍷👍😉cheers

5, When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. If the potatoes rant quite crispy enough you can place back into the oven under the grill to crisp up whilst resting the meat, keep a close eye not to burn them.
Serve with French beans (or any vegetable of your choice).
Bon appetite😋






For more info , or if you wish I could cook it for you mail or call: 0031 (0)642297107,

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    Blueberry and chilli molasses-glazed belly of pork with whipped feta, yoghurt and cumin salad

    3 May

    Blueberry and chilli molasses-glazed belly of pork with whipped feta, yoghurt and cumin salad.

    This recipe is originally made by Silvena Rowe, I just love her passion of middle eastern herbs and spices , this dish sounds sickly sweet but the feta and cumin salad cuts through the sweetness of the blueberry molasses to utterly compliment it . A totally fantastic dish to try for pork belly lovers 😉


    Less than 30 mins
    preparation time
    Over 2 hours
    cooking time
    Serves 4
    For the belly of pork
    • 800g/1lb12oz lean belly of pork
    • 800ml/1 pint 8fl oz rich chicken stock
    • ½ tsp cumin seeds
    • ½ tsp fennel seeds
    … • ½ tsp crushed cardamom
    For the blueberry molasses
    • 350g/12oz frozen blueberries, defrosted
    • 125ml/4fl oz water
    • 2 tbsp caster sugar or honey
    • 2 tbsp lemon juice
    • ½ tsp mild chilli flakes
    • salt and freshly ground black pepper
    For the salad
    • 55g/2oz feta cheese, crumbled
    • 3 tbsp plain yoghurt
    • ½ tsp ground cumin
    • 2 Baby Gem lettuces, leaves only
    • ¼ tsp cumin seeds
    • ¼ tsp black sesame seeds

    Preparation method
    1. For the belly of pork, preheat the oven to 150C/300F/Gas 2.
    2. Place the pork belly in a deep roasting tin and pour over the chicken stock – it should come about half-way up the pork belly.
    3. Scatter over the spices, cover the tin with aluminium foil and cook in the oven for 2-4 hours, or until very tender.



    4. Remove from the oven, drain off the liquid and let the meat cool completely.


    5. For the blueberry molasses, place the blueberries and water in a food processor or blender and blend to a purée.

    6. Place the purée in a saucepan and add the sugar, lemon and chilli flakes. Bring to a boil and simmer for 40-60 minutes, or until the mixture becomes thick and syrupy. Season with salt and freshly ground black pepper, adding more chilli if you like a little more spice.





    7. Preheat the oven to 240C/475F/Gas 9. Remove the thick layer of skin and fat from the pork belly and discard. Place the pork in a clean roasting tin and glaze the top and side of the meat with the blueberry molasses.


    8. Place the pork in the oven for 5-6 minutes, or until the top is caramelised and slightly crisp.

    9. For the salad, whip the feta, yoghurt and ground cumin together in a bowl. Season with salt and freshly ground black pepper then place in a clean bowl with the salad leaves. Mix well, then sprinkle with the cumin and sesame seeds








    10. Cut the pork into squares and serve with the salad






    This recipe is an absolute must! If still not sure or scared to do it yourself I’m offering my services as private chef and will come and cook it for you.
    For More info please mail or call :
    (0031) 0642297107
    For callers outside the Netherlands please omit the 0 before the 6.

    My Tangy Béarnaise Sauce and Chargrilled Sirloin Steak

    17 Mar

    My Tangy Béarnaise Sauce and Chargrilled Sirloin Steak.
    Serves 4



    4 really thick sirloin steaks (4cm each)
    Olive oil


    50ml white wine vinegar
    50ml white wine
    1 shallot , chopped
    bunch tarragon , stalks and leaves separated
    2 egg yolks
    120g butter , melted and kept warm


    1:To make the Béarnaise sauce, put the vinegar, wine, shallot and tarragon stalks in a saucepan and bring to the boil, then continue to cook until reduced by about 3/4. Cool and pour into in a large stainless steel bowl.


    2:Put the bowl over a pan of just-simmering water, add the yolks and, with electric beaters, whisk until the yolks are thick and pale .
    3:Take the bowl off the heat and put it on a work surface. Start to add the melted butter, little by little, whisking all the time until all the butter is used. Stir in chopped tarragon leaves and keep warm (you can put the bowl back over the pan off the heat).


    4:Put a heavy frying pan or griddle on the heat and leave it for at least 7-8 minutes before you start cooking. Lay the steaks on a board. There is a layer of sinew running between the fat and the meat in sirloin steaks, which you need to snip through so the steak doesn’t curl up in the pan and cooks evenly. Using a sharp knife or scissors, cut through the fat to the flesh so the flesh is now exposed a little .
    5:Rub the steak all over with oil and then season really, really well. Drop the steak into the pan when it is so hot it is hard to put your hand near the surface. Leave the steak for 2 minutes, then turn it over and give it 2 minutes on the other side.
    Now cook for a minute extra for each cm of the steak’s thickness, to get a medium- done steak. (So a 4cm steak needs 4 minutes extra – which is 2 minutes extra each side.) Take out and rest under foil for 5 minutes.

    Slice the steak against the grain . Serve with Béarnaise and with whatever takes your fancy, I’ve have a delicious baby leaf salad and potatoes sautéed with thyme .
    Bon appetite


    For more info, or if you like I can come and cook it for you .

    Recipe of the Day: Porcini Crusted Fillet Steak with Parsley Garlic mash and a Red Wine Reduction.

    20 Jan

     Porcini Crusted Fillet Steak with Parsley Garlic mash and a Red Wine Reduction.

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    For the Parsley Mash

    50g fresh curly parsley

    1 garlic clove, lightly crushed

     900 g Desirée or King Edward potatoes

     150 ml milk

     Salt and freshly milled black pepper

    1. Use a potato peeler to pare off the potato skins as thinly as possible, then cut the potatoes into even-sized chunks –. Put the potato chunks into a large pan of boiling water, sprinkle 1 level dessertspoon of salt all over them, put a lid on and cook the potatoes until they are absolutely tender – they should take 20-25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part: they should not be hard in the centre, and you need to be careful here, because if they are slightly underdone you do get lumps.

    2. While the potatoes are cooking, place the parsley, with its stalks, into a small saucepan, add the milk and bring very slowly up to the gentlest simmer possible for 5 minutes or until the parsley is wilted and tenderAfbeelding 012

    3.  place the whole lot into a liquidizer or processor and blend on a high speed until the parsley is blended into the milk and has turned it a bright green colour – 2-3 minutes – then strain it through a sieve to remove any bits of stalks and return to the pan to keep warmAfbeelding 018

    4. When the potatoes are tender, drain off the water, return them to the saucepan and cover with a clean tea cloth for 4 minutes. Then, using a potato ricer or old fashioned masher mash the potatoes

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    5. gradually add the parsley milk and a good seasoning of salt and freshly milled black pepper. Mash until the mash is light and fluffy. Keep warm until serving .


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    For the Red Wine Reduction

    250g shallots, sliced

    4 tbsp olive oil

    1 garlic clove, lightly crushed

    Sprig thyme

    sprig rosemary

    5 tbsp balsamic vinegar

    400ml red wine

    400ml beef stock or brown chicken stock, preferably homemade

    knob of butter 

    1.Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

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    2.Pour in the vinegar and cook until evaporated away to a syrup.Afbeelding 015

    3. pour in the wine and cook until reduced by two thirds.Afbeelding 017

    4.Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally ‘monte’ (whisk) in a knob of butter. Add any juices from the steaks just before serving.

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    For Porcini Crusted Fillet Steak

    6 beef tenderloin steaks cut to 1 1/4″ thickness (32mm)

    2 tablespoons dried porcini mushrooms (30 ml)

    1 tablespoon olive oil (15ml)

    25g butter

    1 garlic clove, skin-on and crushed

    1 sprig of thyme

     Salt and pepper to taste

    1. Take the steaks out of the fridge 2 hours before you’re planning to cook, and allow them to come to room temperature.

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    2. Using a coffee grinder dedicated to spices (or mortar and pestle) grind porcini mushrooms to a fine powder.

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    3. Pat the steak dry with a paper towel. Season both sides of the beef with salt and pepper. Sprinkle each side of the tenderloin with the porcini dust.


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    4. Heat a heavy-based griddle pan or frying pan over a medium-high heat. Place steak into the pan. Cook for 90 seconds on each side, pressing down with a spatula, until both sides are well browned.

    5. Add the butter, garlic and thyme to the pan and, when melted, use them to baste the steak, turning it every minute until it’s done to your liking: a 4cm steak should take about 6 minutes for medium-rare, but always do it by eye.

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    6. Take out of the pan and leave somewhere warm to rest for 5–10 minutes, then serve.

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    And finally to plate up.


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    As an addition to the dish I added some sautéed mushrooms.

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    If interested I can always come and cook this for you

    For more info mail or call: 0642297107


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