Category Archives: Hot & Spicy

Asher Bootes Lentil Puree

Hot & Spicy, Side Dishes, Vegetarian

  • For four -easily doubled or more
  • A non-stick pan makes this a lot easier
  • 1 stalk celery
  • 1/2 a med onion
  • 1 small carrot
  • 200gm red lentils
  • 400ml water
  • leaves from a small sprig of fresh rosemary
  • salt/pepper to taste
  • I like this with any plain cooked meat but especially with baked or grilled gammon

Finely dice all the veg and cook in a little oil until soft. Add lentils water and rosemary. Simmer ver-r-ry gently stirring from time to time until lentils are soft-about 40 minutes.
season with salt and pepper

A little curry powder added as you cook the veg would make this into a great dhal for indian dishes.

Chinese braised lamb or beef

Beef, Family Favourites, Hot & Spicy, Lamb, Main Courses

  • For eight portions
  • 4 tbsp tasteless oil- I used rapeseed
  • 6 garlic cloves thinly sliced
  • 1 thumbsized piece of fresh ginger peeled and sliced into fine matchsticks
  • 2 red onions halved and sliced
  • 1 red chilli deseeded and sliced fine
  • 1.5kg lamb neck fillets in bite size pieces or ox cheek beef.
  • 2 tbsp plain flour
  • 2 teasp chinese five spice powder
  • 2 teasp sugar
  • 3 tbsp chinese cooking wine or dry sherry
  • 3 tbsp dark soy
  • 500ml beef stock

Heat half the oil in a large casserole dish. Fry the onions garlic ginger and chilli for a minute or two until softened.Tip onto a plate.
Toss the lamb in the flour and fry in batches until browned using the rest of the oil.Put aside on a plate.
Add five spice and ginger mix to pan and stir then add sugar, lamb and wine ,scraping up any meaty bits.
Pour in soy and stock, bring to a simmer. cover tightly and place in fan oven at 130 for three hours stirring halfway.

Serve with boiled rice and steamed greens. Tenderstem broccoli is real nice with this dish

Spicy lentil soup

Hot & Spicy, Soups, Starters
  • For at least eight
  • 300gm red lentils
  • 2 litres chicken stock[made from cubes is fine]
  • 2 celery stalks chopped
  • 1 large onion chopped
  • 2 med carrots chopped
  • Thumb size piece of ginger sliced into small matchsticks
  • 2 med tomatoes chopped
  • 4 garlic cloves sliced
  • 1 teasp ground cumin
  • 1/2 teasp chilli flakes
  • 2 teasp med curry powder
  • salt and pepper to taste

Heat a tablespoonful of olive oil in a large pan and fry the onion garlic celery ginger and carrots for about 3 minutes. Add spices and continue to cook for 1 min. Add the stock tomatoes and lentils and bring to a gentle simmer for about 1/2 an hour. Taste for salt and pepper , liquidise and serve.

Lamb with Harissa and Beans

Hot & Spicy, Lamb, Main Courses

  • For four
  • 400gm lamb neck fillet or other lamb if not possible
  • 1 large onion-chopped
  • 2 cloves garlic-chopped
  • olive oil
  • 2/3 jar belazu rose harissa
  • 1 tin chopped tomatoes
  • 1 tin red kidney beans drained
  • 1 tin butter beans drained
  • 1 lamb stock cube
  • small handful fresh mint chopped

Put 2 tbsp oil in a lidded pan and saute meat garlic and onion until onion is softened. Stir in harissa and add tomatoes 1/2 can of water and crumbled stock cube. Add beans and mint. Simmer very gently for 2 hours(for neck) or less for other. I serve with couscous mixed with sauteed mushrooms and toasted pinenuts but rice would also work.

Lamb and Chickpea tagine

Hot & Spicy, Lamb, Main Courses

  • For four
  • 300gm lamb-cubed
  • 1 onion chopped
  • 1/2 jar Belazu Rose Harissa
  • 1 400gm tin chopped tomatoes
  • 100gm dried apricots or sultanas or a combination
  • 1 tin chickpeas drained
  • handful baby spinach

Put the lamb and a little oil in a pan and saute for five minutes. Add the onion and continue for two minutes. Add the harissa, tomatoes, chickpeas and dried fruit. Put in oven at 150 for 1 hour.Check if getting too dry and if so add a little water.
Remove and stir in spinach until wilted.
Serve with rice or couscous