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Lamb Shanks with Roasted Red Pepper Sauce

Thursday, November 21, 2019

This heartwarming, delicious lamb shank served with a low carb califlower mash makes a wonderfully hearty family meal. The shanks are first browned, then simmered slowly with a roasted red pepper sauce in a low heat until tender and falling from the bone. I have also reduced the braising liquid by one third to make a thicker sauce, but it's completely optional. Browning gives a beautiful rich colour to the meat and the browned bits at the bottom of the pan add extra flavour. So don't skip it.

3-4 / 1.5 kg Lamb shanks
2 tbsp Beef dripping
1 Onion, finely chopped
2 Garlic cloves, crushed
1 tsp Moroccan spice blend
4 Roasted red capsicums, pureed
500 ml Homemade beef stock
Black salt and pepper to taste
Parsley leaves, chopped
Cauliflower mash to serve

Preheat oven to 160C/320F. Heat beef dripping in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. You can brown the lamb shanks directly in a cast iron casserole too.
Reduce heat to medium. Add chopped onion and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add pureed roasted red capsiums and beef stock. Bring to the boil. Season with salt and pepper. Pour over lamb. Cover the dish.
Place lamb shanks in the oven. Cook for 1 1/2 hours. Remove the lid and baste shanks. Cook, uncovered, for a further 30 minutes or until meat is tender. Transfer shanks to a large bowl. Cover with foil to keep warm.
Simmer the sauce until reduced by one third, then return lamb to pan and heat through, about 5 minutes. Serve lamb shanks over mashed cauliflowers and sprinkle some chopped parsley leaves over.

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Black Sesame Spelt Muffins

Saturday, November 16, 2019

Great as a lunch box filler, for potlucks or really any time, these simple muffins are moist, tender, flavourful and relatively healthy too. Using toasted black sesame adds distinctive flavour and aroma to them.

80 g Butterangiesrecipes
20 g Coconut sugar
40 g Sugar
1 Egg
1/2 tsp Vanilla extract

50 ml Almond milk
100 g Refined spelt flour / Dinkel #630angiesrecipes
1 tsp Baking powder
4 tbsp Black sesame seeds, toasted

Preheat oven to 180C/350F. Line a 6-hole muffin tin with paper liners. Sift together the flour and baking powder. Beat butter until soft. Beat in sugars until fluffy and light. Beat in egg and vanilla extract.
Fold in 1/2 of the flour mixture with a rubber spatula to combine. Now mix in almond milk. Then add in the rest of the flour mixture and black sesame seeds. Fold until the batter is combined. Divide the batter among 6 muffin liners. Bake for 20 to 25 minutes until a toothpick inserted in center of muffins comes out clean.

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Poppy Seed Spelt Loaf With Old Dough

Monday, November 11, 2019

Bread made with an old dough / pâte fermentée has a more complex flavour and texture. Use an old dough (Pâte Fermentée) saved from the previous baking, or simply mix together 105 grams of flour, 70ml of water, 2 grams of salt and tiny tiny bit of yeast until a dough forms and leave it, covered with a plastic film, at the kitchen counter overnight. You can double the portion and save the rest in the freezer for up to 3 months.
Aromatic bluegray tiny Poppy Seedsangiesrecipes are used to flavour breads, cakes, cookies, and many other dishes in European and Middle Eastern cooking. Poppy seed is generally recognized as safe for human consumption as a spice or a natural flavoring.

Another loaf baked with an old dough and wholemeal flour.

390 g Spelt bread flour / Dinkel #1050angiesrecipes
1 tsp Salt
50 g Sugar
4 g Instant dry yeast
240 g Whole milk

1 Egg
2 tbsp Olive oil
180 g Old dough saved from a previous mixangiesrecipes
1 g Baking soda
50 g Poppy seedsangiesrecipes

In a mixing bowl, combine flour, salt, sugar and instant yeast. Add in milk, egg and olive oil. Mix the ingredients until combined. Add in old dough in portions and baking soda. Knead until a soft and smooth dough ball forms. Stir in the two thirds of poppy seeds and mix on the slow speed until incorporated. Alternatively sprinkle all the poppy seeds over the bread before baking.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a plastic wrap and let proof until doubled in size. Press the dough down and divide it into 4 or 6 even portions, each about 260 grams or 175 grams. Shape each dough into a ball and let rest, covered, for 10 minutes. One alternative is to divide the dough into 16 even portions for the individual buns.
Flatten each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over, roll up and pinch seam to seal. Place 3 rolls, seam side down into a greased and floured loaf pan or lined with parchment paper. Cover and let rise until almost to the seam of the baking pan.
Once the dough has risen, brush the top with egg wash and sprinkle the rest of poppy seeds over. Bake in the middle rack of a preheated 200C/400F oven for 15 minutes. Adjust the oven temperature to 175C/350F and bake 18 minutes further or until done. Immediately remove loaves from the pans and cool on a wire rack.

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Black Rice Spelt Scones with Arugula and Feta

Thursday, November 07, 2019

Made with freshly milled black rice flour and spelt, these savoury scones with Feta, sour cream and arugula are rich, crumbly, full of flavours and great either for a morning tea or the perfect accompaniment to a bowl of soup for a comforting meal.

1 tbsp Baking powder
1/3 tsp Baking soda
1 tbsp Coconut sugar
120 g Cold butter, diced
100 g Feta, crumbled
50 g Arugula, roughly chopped
250 g Sour cream plus more for brushing
Freshly cracked black peppercorns

In a large mixing bowl, whisk together the spelt flour, black rice flour, baking powder, baking soda and coconut sugar. Add in cold butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Place it in the freezer for 30 minutes. This helps chill the butter, which will make the scones flakier.
Take it out and crumble in Feta and add in chopped arugula. Stir in sour cream to get a soft dough.
Turn on to a lightly floured work surface and knead very lightly. Pat out to a 2cm thick round. Cut into 8 wedges. Brush the top with sour cream and sprinkle some cracked black pepper over. Place it back to the freezer for 30 minutes. This again will help chill the fat, so that the scones would be flakier.
Preheat the oven to 220C/425F. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.

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Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette

Sunday, November 03, 2019

This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.

Ginger Pumpkin Vinaigrette	Salad
100 g Roasted hokkaido pumpkin puree ©angiesrecipes 60 ml Avocado oil or extra virgin olive oil 60 ml Apple cider vinegar 3-4 tbsp Water 1 tbsp Flat leaf parsley 1 clove Garlic 1 Small chilli pepper 1 tbsp Date syrup or maple syrup 1 tbsp Chopped peeled fresh ginger 1/2 tsp Black salt Large pinch of freshly ground black pepper	600 g Organic Hokkaido pumpkin, roughly grated 1 Green capsicum, halved, deseeded, thinly sliced 1 handful Arugula leaves Seeds from 1/2 Pomegranate Candied walnuts & Brazil nuts (thanks, Abbe!)

Place all the dressing ingredients in the cup of an immersion blender, and process until emulsified. Adjust the seasoning. Chill until ready for use.
Wash the pumpkin thoroughly and dry with a clean kitchen towel. Roughly grate the pumpkin into a large mixing bowl.
Wash and dry capsicum. Half, deseed and thinly slice the capsicum. Add to the grated pumpkin together with arugula leaves and pomegranate seeds.
Add half of the dressing to the salad and toss to coat. Transfer the salad to a serving platter, garnish with candied nuts and serve with the remaining pumpkin vinaigrette at the table.