Sticky Lamb with Pomegranate and Date molasses

These chops have a toffee taste to them, inspired by Moroccan flavours such as dates, nutmeg, cinnamon and pomegranate which works so well with Lamb.

Cook the meat slowly at first so the chops are very tender then crisp up toward the end of cooking for a sticky toffee finger licking treat.

Ingredients

Lamb chops; 3 per person depending on the size

2 pomegranates

½ cup white sugar

½ cup of lemon juice

100g dates, de-seeded

4 cloves of garlic

1” chunk of ginger; grated

2 red chillies de-seeded

¼ tsp grated nutmeg

½ tsp cinnamon powder

1 tsp paprika

2 tsp cumin

2 tsp coriander

1 tsp sea salt

10g fresh mint, plus extra for decoration

1tbsp soft brown sugar

Method

Pomegranate molasses; remove the seeds from the fruit, reserve some for decoration and blitz the rest up to be a juice. Push through a sieve so you are left with juice only. Heat this juice in a pan with the juice of half a lemon and the white sugar.  Let the sugar dissolve and reduce a little then set aside.

Date molasses; place the dates in a pan with enough water to just cover them. Boil for ten minutes then empty into a blender and blitz to be a thick paste. Set aside.

Blitz the garlic, ginger, chilli and mint up with be a paste then mix this with the date molasses and then a 2/3 tbsp. of the pomegranate molasses. Add the rest of the spices, the salt and the brown sugar. Taste this mixture it should be sweet and toffee tasting.

Add this marinade with the lamb in an oven dish and marinade for a couple of hours in the fridge.

Heat the oven to the highest setting, place the lamb in the hot oven covered with foil. Cook for 15 minutes then reduce the heat to 170 degrees for an hour.  Then remove the foil turn the heat back up and cook until the lamb is crispy on the edges.

Serve on its own or with sliced butternut squash and salad. Sprinkle over the extra mint and pomegranates for decoration.

PRINTER FRIENDLY OPTION

Sticky Lamb with Pomegranate and Date molasses

by Lululemonandlace

Ingredients

Lamb chops; 3 per person depending on the size

2 pomegranates

½ cup white sugar

½ cup of lemon juice

100g dates, de-seeded

4 cloves of garlic

1” chunk of ginger; grated

2 red chillies de-seeded

¼ tsp grated nutmeg

½ tsp cinnamon powder

1 tsp paprika

2 tsp cumin

2 tsp coriander

1 tsp sea salt

10g fresh mint, plus extra for decoration

1tbsp soft brown sugar

Method

Pomegranate molasses; remove the seeds from the fruit, reserve some for decoration and blitz the rest up to be a juice. Push through a sieve so you are left with juice only. Heat this juice in a pan with the juice of half a lemon and the white sugar.  Let the sugar dissolve and reduce a little then set aside.

Date molasses; place the dates in a pan with enough water to just cover them. Boil for ten minutes then empty into a blender and blitz to be a thick paste. Set aside.

Blitz the garlic, ginger, chilli and mint up with be a paste then mix this with the date molasses and then a 2/3 tbsp. of the pomegranate molasses. Add the rest of the spices, the salt and the brown sugar. Taste this mixture it should be sweet and toffee tasting.

Add this marinade with the lamb in an oven dish and marinade for a couple of hours in the fridge.

Heat the oven to the highest setting, place the lamb in the hot oven covered with foil. Cook for 15 minutes then reduce the heat to 170 degrees for an hour.  Then remove the foil turn the heat back up and cook until the lamb is crispy on the edges.

Serve on its own or with sliced butternut squash and salad. Sprinkle over the extra mint and pomegranates for decoration.

Valentines Eton Mess <3

It is Valentines; this recipe is so simple but is a great treat for your loved one.  With heart-shaped meringues sweet berries and cream, a great desert after your romantic meal.

This need not be just for Valentines, it is tasty, creamy and decadent for any time of the year!!

Ingredients:

Meringue;

4 large organic egg whites

115g caster sugar

115g icing sugar; sieved

red food colouring

Sauce;

150g fresh strawberries

1 tbsp. icing sugar

Cream;

2 tubs double cream

3 tbsp. white sugar

1 tsp vanilla essence

A handful of fresh blueberries

Strawberries for decoration

Redcurrants for decoration

Method:

Pre-heat oven to 100 degrees, line a baking sheet with parchment paper (you can stick this paper down with blobs of the meringue mixture later) Make the meringue in advance as they taste better after being left in a warm oven for a few hours.

Whisk the egg whites on a medium speed to be stiff, the bowl should be able to sit above your head without dropping any mixture, with soft peaks forming when you move the whisk.

Next turn up the speed and add the white sugar a spoonful at a time; once all mixed in the mixture should be glossy.

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Then fold in the icing sugar, again a little at a time. Add a drop of food colouring, fold in to make the meringue pink, then pop into a piping bag.

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Pipe small hearts out onto the prepared tray and bake in the oven for 2 hours.  Turn the oven off after the 2 hours and leave the meringues in there for a few more hours.

In a blender blitz up the strawberries and icing sugar to be a sauce, set aside.

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Whisk the cream up, when it starts to thicken add the sugar and vanilla, whisk the cream to become thick.

Crumble in some of the meringue hearts reserving some for decoration.

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Stir in the blueberries.  In layers starting with a little sauce layer up the mess, to have sauce  then cream and so on.  Decorate with redcurrants, sliced strawberries and a meringue heart each.

 

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Happy Valentines Day,

If you are in the Costa del Sol the full recipe is featured in the Seaside Gazette!

❤ Love Lulu ❤

Christmas Cake xxx

This Christmas cake recipe never fails, it’s the basis of Delia Smiths classic Christmas cake that over the years I have adapted.  But it always comes out perfect.

It is best to bake these as soon as you can to allow for the feeding process, and then the decorating.  I have however cooked these the week before Christmas and fed the cake everyday and it still tasted great.

The smell as you bake will pull you straight into the festive spirit 🙂

It can be difficult to find some of the ingredients here in Spain but do not worry, I have recipes for candied peel, and marzipan on my blog. You can also replace the black treacle with molasses; which is not as dark but still creates a good cake.  The Spanish brown sugar is also fine to use if you cannot get hold of soft brown sugar.  If you use soft brown sugar and black treacle the sponge will be much darker in colour, the taste will be good neither way. Ultimately once this cake is fed with lots of Brandy who cares about these differences!

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Ingredients

800g dried fruit, a mix of currants, sultanas, raisins and cranberries

50g mixed candied peel, finely chopped

4 tbsp brandy, plus extra for ‘feeding’

225g unsalted butter

225g soft brown sugar

4 large eggs, beaten in a jug

225 g plain flour

½ level tsp Salt

¼ level tsp Freshly grated nutmeg

½ level tsp Ground mixed spice

1 level tbsp Black treacle

50g glacé cherries, finely chopped

50g chopped nuts, I used almond and walnuts

1 lemon, Grated zest

1 orange, Grated zest

Method:

Soak the dried fruit, and the peel overnight with the brandy.

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Heat the oven to 140 degrees.

Double line your tin with parchment paper.  Also cut a piece to fit on the top of the cake for while it is cooking, cut a tiny hole in the centre; this is for the top to stop it from over browning.

Cream together the butter and the sugar with a whisk until pale and fluffy, then pour the eggs in, little by little, whisking as you go.

Sieve together the flour, salt, nutmeg and mixed spice from a height to give it more air. Then gently fold the flour into the creamed butter with a large metal spoon.

Drizzle in the treacle and fold once.

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Add the fruit, peel, cherries, nuts, lemon and orange zest and gently fold into the mix.

Place into your cake tin, and flatten evenly, you can leave a little dip in the centre to make sure it does not rise too much, it is good to have a flat top for decorating.

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Cook in the oven for around 4 hours, check the cake by piercing a skewer through the centre, if it comes up clean then it is cooked.

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Let it cool a little in the tin before removing. Then let it fully cool before wrapping it up with brown paper and storing in a sealed container.

Feed the cake by piercing with a skewer or tooth pick and pouring a little brandy into the holes. Depending how much time you have before Christmas will depend on the feeding, I would say every other day for two weeks, one day from the top of the cake, and one day the bottom. This should produce a lovely moist sponge. I have however in the past only had a week to feed, so I fed it every day to the same success.

To decorate is your choice; you can add marzipan and icing or leave it plain.  On some cakes I placed blanched almonds on the top before baking as you would a dundee cake…

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For marzipan see my recipe here:

Marzipan

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I like to eat my Christmas cake without icing and with cheeses such as wensleydale cheese, crackers and chutneys…

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Last years cake decoration…

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I will share this years decorations as soon as I have done them 😉

Lulu xx

Tamarind Sticky Wings and some Supper Club photos….

Hola,

Happy Hump Day!!

This recipe is a great starter or could be amazing cooked on a BBQ this summer.  These wings are sticky, sweet and sour.  This sourness comes from the Tamarind and lime.  Quite unusually tasty, and moreish.

After testing this recipe out and it tasting amazing, I included it as part of my starter for the Supper Club last Saturday….

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Ingredients:

Chicken Wings (enough for a couple per person) I used 14

3 Tbsp. tamarind paste

2 Tbsp. light soy sauce

4 Tbsp. runny honey

Juice of a lime, plus another lime cut into wedges to serve

3″ chunk of ginger grated

2 cloves of garlic grated

3 dried chillies crumbled

1 tsp sea salt

1/2 tbsp. sesame seeds

Method:

In a frying pan pop in the sesame seeds and toast, set aside.

In an oven tray pop all of the marinade ingredients and whisk up to a paste.

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Add the chicken and with your hands rub into the meat.

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Cover with foil and pop in the fridge for a few hours, I left mine overnight.

To cook; heat the oven to the highest temperature.

Place the wings in the oven still covered with foil.  After 15 minutes turn the heat down to 180 degrees and cook for a further 20 minutes.

After this time the wings should be cooked.  Remove the foil and stir the chicken through the juices.  You can either carefully pour the juice into a saucepan leaving the chicken in the tray to cook further, or remove the chicken and place on a separate oven tray.

Pop the chicken back in the oven turn the heat back up and let it brown for 10 minutes.

With the juices pop the tray onto the hob and let it bubble away on a medium heat until it reduces down.

Once the chicken is cooked pop into a bowl drizzle over some of the reduced juice, sprinkle over the sesame seeds and serve with lime wedges.

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YUM!!

Saturdays Supper Club was a great success; I am really looking forward to the next one!!

I tested out a few recipes for this evening which included the Tamarind Wings, but also used some good ol’ favourites.  Check out the menu….

menu 1

The recipes for the Prawn Pistachio Pasanda and the Dal Makhani can be found here;

https://lululemonandlace.com/recipes/fish-seafood/prawn-pistachio-pasanda/

https://lululemonandlace.com/recipes/lentilsbeans/dal-makhani/

https://lululemonandlace.com/recipes/rice-and-breads/tamarind-rice/

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Photo taken by one of my guests

The dessert was Mango and Coconut cheesecake.  This had a ginger and oat crumbly base, a layer of mango puree, then a creamy mascarpone and coconut cream layer topped with a mango rose, a sprinkle of Coconut and a lime leaf.  Served in jam jars sat on tea cup plates.

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Photo taken by one of my guests

I hope to share this full recipe with you soon…

Enjoy the rest of your week.

Love Lulu xxx

PRINTER FRIENDLY OPTION of the sticky wings

Sticky Tamarind Wings

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lululemonandlace

This recipe is a great starter or could be amazing cooked on a BBQ this summer.  These wings are sticky, sweet and sour.  This sourness comes from the Tamarind and lime.  Quite unusually tasty, and moreish.

Ingredients:

Chicken Wings (enough for a couple per person) I used 14

3 Tbsp. tamarind paste

2 Tbsp. light soy sauce

4 Tbsp. runny honey

Juice of a lime, plus another lime cut into wedges to serve

3″ chunk of ginger grated

2 cloves of garlic grated

3 dried chillies crumbled

1 tsp sea salt

1/2 tbsp. sesame seeds

Method:

In a frying pan pop in the sesame seeds and toast, set aside.

In an oven tray pop all of the marinade ingredients and whisk up to a paste.

Add the chicken and with your hands rub into the meat.

Cover with foil and pop in the fridge for a few hours, I left mine overnight.

To cook; heat the oven to the highest temperature.

Place the wings in the oven still covered with foil.  After 15 minutes turn the heat down to 180 degrees and cook for a further 20 minutes.

After this time the wings should be cooked.  Remove the foil and stir the chicken through the juices.  You can either carefully pour the juice into a saucepan leaving the chicken in the tray to cook further, or remove the chicken and place on a separate oven tray.

Pop the chicken back in the oven turn the heat back up and let it brown for 10 minutes.

With the juices pop the tray onto the hob and let it bubble away on a medium heat until it reduces down.

Once the chicken is cooked pop into a bowl drizzle over some of the reduced juice, sprinkle over the sesame seeds and serve with lime wedges.

YUM!!

Lulu xxx

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Tis Nispero time….

Hola!!

Here in Spain the Nispero’s are now ready,  Nispero’s are a yellow fruit which I would say are similar to apricots.  They have a stone in the centre which actually smells like almonds.  They are not as sweet as apricots but are very juicy, they do not however last long when picked so you need to eat them straight away or preserve them.

Today I am having a go at making a spicy chutney with them, but here are some recipes from last years crop…..

April 2015

Chicken Tagine with Rosemary and Nispero’s

Once again we have some Nispero’s to use up, so after racking my brain for what to do I remembered a Tagine recipe I cooked for friends a while ago which had dried apricots in, I thought I would give this a go using Nispero’s replacing the Apricots. What I love about this Tagine is that it isn’t overloaded with spices yet it still tastes delicious. Sometimes less is more!!!
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