www.womanthismonth.com 81 December 2013 2 purple onions, finely diced 4 garlic cloves, finely chopped 60g fresh root ginger, grated 2 tbspns olive oil 11/2 kg lamb fillets, cut into cubes 3 cinnamon sticks 6 cloves 6 cardamom pods 3 star anise pinch saffron 3 bay leaves 2 tspns ground coriander 3 tbspns almonds, ground 1l water 2 vegetable stock cubes to taste pepper, freshly cracked to taste salt 60g white raisins 120g dried figs 60g dried apricot • In a large stock pot, fry the onions, garlic and ginger in the oil over low heat until the onions are translucent and begin to colour. • Add the lamb cubes and stir fry until the meat is browned all over. • Add the cinnamon sticks, cloves, cardamom and star anise. Cook over the heat to release their flavours. Add the almonds. • Mix the water with the stock cube and stir to dissolve. Pour the vegetable stock over the lamb. • Add the saffron, bay leaves and coriander. Season it with salt and pepper to taste. • Cover the pot and simmer for one hour, stirring occasionally. Add the raisins, figs and apricots, then simmer for a further 20 minutes. 5 oranges, zest and flesh 80g light brown sugar pinch cinnamon, ground pinch garam masala, ground 120ml fresh orange juice 600g leftover Christmas pudding 500g vanilla custard (store-bought) 250g mascarpone 400ml double cream 60g icing sugar 30g honey 1 vanilla pod 50g almonds, sliced and roasted 60g dark chocolate, grated • Grate the orange zest into a large bowl. Once the zest has been removed, use a small sharp knife to remove the skin and white pith from the outside of the oranges. Slice the oranges as finely as possible. • Sprinkle the oranges with the brown sugar, cinnamon and garam masala. Stir gently to combine everything including the zest, but being careful not to break up the orange slices. Let it stand for 20 to 30 minutes to dissolve the sugar. • Place half of the orange mixture at the base of a glass bowl. Crumble the left over Christmas pudding over the orange. Top it with the remaining marinated orange mixture and orange juice. • Place the cream into a bowl of an electric mixer with the mascarpone, icing sugar, honey and vanilla pod scrapings and whisk gently until it is whipped to a stiff peak. • Pour the custard over the top of the oranges and Christmas pudding. • Pipe the cream on top of this using a piping bag or gently spread with a spoon. • Top with the flaked almonds and grated chocolate and chill in the refrigerator for two hours before serving. SPICED ORANGE AND MASCARPONE CHRISTMAS PUDDING TRIFLE SPICED LAMB TAJINE
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