Sunday, 1 March 2015

Who says Nandos is just for chicken ?!

Sundays go hand in hand with long lie ins, late breakfasts, staying in your pyjama's for as long as possible and most importantly a good old roast dinner. I don't know about you but a sunday without a roast of some form is just criminal.

With that said a roast isn't always possible when you've kids running crazy around the house or are desperately (is it just me ?)  trying to catch up with the mound of laundry and ironing. This is a recipe that really requires hardly and prep at all, and cooks away slowly while you can get on with whatever else needs doing..  Or if your anything like myself .. plonk yourself on the sofa and do as little as possible !!

To serve a family of 4 for you will need :
2- 2 1/2 kg lamb shoulder
2 sachets of Nandos garlic & herb seasoning (medium hot)
100ml olive oil
fresh rosemary sprigs*
2 medium red onions

  • Start by preheating your oven at 200c, (fan assisted) then in a small bowl combine the 2 sachets with the olive oil and stir together and put aside.
  • Take the lamb shoulder and lightly score all the top and underside. Take the garlic marinade, pour over the shoulder and rub in well with your hands, making sure you get into the scored cuts.
  • Take the rosemary sprigs and tuck into a few of the cuts on top and the underside
  • Cover the lamb with foil and place in the oven and leave for 2 hours
  • After 2 hours, remove the foil from over the lamb**, add in 2 roughly chopped onions. Lower the heat down to 150c and place back in the oven for a further 3 hours
  • The lamb now should be golden and fully roasted. Remove from the oven, recover with the foil and leave to rest for at least 10 minutes.
  • Serve with your favourite roast veg, my easy peasy yorkies and gravy  … and lashings of gravy 

Yorkies and Gravy

What's better than a home made roast ? It's a home made roast with home made gravy AND yorkshire puddings .. both of these go perfect with my roast lamb shoulder, the recipe which is here

If you're one of those that thinks gravy and yorkies are a bit of a mission, i promise you not.

To make 6-8 yorkshire puddings you will need:

100g plain flour
2 eggs
100ml milk
pinch of salt and pepper
oil oil

  • Preheat your oven on full *
  • In a 12 hole cupcake/muffin tin, pour about a tablespoon of oil into each hole
  • Place the tray into the oven for the oil to heat up for about 10 minutes - the oil needs to be bubbling hot.
  • Whisk together the milk & eggs and add in a pinch of salt and pepper.
  • In a bowl, place the flour and make a well. Slowly pour the milk into the flour whilst continously whisking. You should end up with a smooth batter. If there are any lumps, continue to whisk for a further couple of minutes
  • Carefully remove the muffin tray from the oven and pour in the batter into each hole evenly. Try to be as quick, but careful, as you can. 
  • Lower the heat to 250c and place the tray back in the oven, leave for 25-30 minutes. Do not open the door until the yorkies have almost doubled in size and are golden brown in colour. 
To make the gravy you will need :

Roasting juice from the roasting dish
1 tablespoon of flour
350-400ml of stock

  • Start by removing your roasted meat or poultry from the roasting dish and placing aside. Place the dish on a low heat over your cooker.
  • Remove excess bits of fat as you'll end up with a rather heavy and greasy gravy, scrape the juices  and bits off the tin with a wooden spoon and you should see the juice begin to simmer
  • Add in the tablespoon of flour and mix and stir continuously and you should end up with a paste like consistency
  • Slowly pour in the stock, again continuously stirring. Keep stirring till the flour and stock have combined together. Leave to simmer for a couple of minutes to thicken. 
  • If after a couple of minutes the mixture is too thick, add in some more stock or even just a little water. If it's too runny for your liking, leave for a few more minutes. Season with a little salt and pepper

Dial up or dial down Beef noodles

I don't know about you but I'm a nando's fan and I love that I can get my hands on them from practically any supermarket now and play around with recipes to my hearts content.. As well as saving a few pennies and keeping my purse that little bit heavier !

This one is a twist on my Sweet Chilli Chicken & Noodles and uses their hot peri peri sauce .. Question is are you one to crank up the heat or turn the heat dial down ?

To serve 4 people you will need :

500g cooked egg noodles
400g Beef Strips
1 red onion
1 x red & green pepper
handful mini corn on the cob
Nando's hot peri peri sauce

  • Start by finely slicing your onion, and frying in a large frying pan till they soften, add the beef strips and cook on a high heat for about 5-8 minutes 
  • Add in the mini corn on the cob and cook for a further 3-5 minutes- i like mine to have a slight crunch and not cooked all the way through. Finally add in the sliced peppers, and again just till they still have a slight bite to them .. soggy cooked peppers are a no no for me
  • Add in the noodles and lower the heat as they just need heating through and they will burn quite quickly on a high heat, and stir in the  Nando's sauce to your  liking. Are you dialling up the heat or turning it down ?
  • Finish off by garnishing with a sprinkling of sesame seeds and fresh chopped coriander