One-Pot Baked Lamb Orzo with Spinach, Black Olives and Feta
Serves 4
- 500g lamb rump steaks, trimmed of fats, lower into chunks
- 2tbsp olive oil, plus further for drizzling
- ½ lemon, for squeezing
- 1½tsp floor allspice
- 1tsp dried oregano
- 2 garlic cloves, finely chopped
- 1 massive onion, chopped
- 1 small cinnamon stick
- 2 tsp tomato purée
- ½tsp chilli flakes
- 400g tinned cherry tomatoes
- 1tbsp runny honey
- 1 massive rosemary sprig
- 550ml rooster inventory
- 250g orzo
- 100g child spinach leaves
- 60g black olives, pitted, halved
- 80g feta, crumbled
- 2 tbsp chopped flat-leaf parsley
- Sea salt
- Freshly floor black pepper
Place the lamb in a big bowl with drizzle of olive oil, a squeeze of lemon juice, a teaspoon of the allspice, half the oregano and half the garlic. Season with salt and pepper and blend nicely. Cowl and depart to marinate for no less than half-hour, ideally longer.
Preheat the oven to 200°C/180°C fan/fuel mark 6.
Warmth the oil in a big flameproof casserole over a medium-high warmth and add the lamb. Cook dinner for 3 to 4 minutes to sear the meat. Take away from the pan with a slotted spoon and set apart.
In the identical pan, add the onion, decrease the warmth to medium and cook dinner for 5 minutes, softened however not colored. Add the cinnamon, remaining garlic, allspice and oregano and cook dinner for 30 seconds till aromatic. Add the tomato purée and chilli flakes and stir earlier than including the tomatoes, honey, rosemary and inventory. Season with just a little salt and a beneficiant grind of pepper.
Return the lamb to the pan, deliver to the boil, then cut back the warmth, cowl and gently simmer for 5 minutes.
Add the orzo and provides all of it stir. Switch the casserole, uncovered, to the oven. Bake for 20 to 25 minutes, till the orzo is tender however nonetheless with chew.
Take away from the oven, take out the cinnamon stick and stir by way of the spinach. Cowl and permit to relaxation for 5 minutes then stir within the olives. Scatter over the feta and parsley.
Cinnamon Banana Fritters with Chocolate Sauce Dip
Makes 14-16 fritters
- 4 massive, very ripe bananas
- 100g plain flour
- 50g wholemeal flour
- 2 tsp baking powder
- 1 heaped tbsp desiccated coconut
- 3tbsp brown sugar
- ¼tsp salt
- ½tsp floor nutmeg
- ½tsp floor cinnamon
- ½tsp vanilla extract
- Oil, for deep-frying
- For the chocolate sauce
- 75g darkish chocolate, chopped
- 10g butter or plant-based butter
- 125ml double cream or
- plant-based cream
- Pinch of floor cinnamon
- ½tbsp golden syrup
- To coat
- 4tbsp caster sugar
- 2tsp floor cinnamon
Put the bananas in a meals processor and blitz to a clean purée. Scoop out right into a bowl. Add the flours, baking powder and coconut and stir within the sugar and salt. Combine nicely till you will have a creamy, thick batter, including just a little heat water if wanted. Stir within the nutmeg, cinnamon and vanilla. Cowl and permit to relaxation for quarter-hour.
In the meantime, make the chocolate sauce. Place all of the substances in a small saucepan over a low-medium warmth, stirring continuously till every thing has melted collectively and shaped a clean, silky sauce. Take away from the warmth.
Now combine the caster sugar and cinnamon collectively in a shallow bowl.
Warmth sufficient oil for deep frying in a deep fryer or deep, heavy-based saucepan, ensuring it comes not more than two-thirds of the way in which up the saucepan, to 160°C. For those who don’t have a thermometer, verify the temperature by dropping in just a little batter – it ought to instantly sizzle and bubble gently.
Use a tablespoon to drop spoonfuls of the batter into the oil and fry in batches of 4 or 5 (don’t overcrowd the pan). Cook dinner for one to 2 minutes then flip over and cook dinner for an additional one to 2 minutes or till golden-brown. In the event that they brown too shortly, cut back the warmth.
Take away with a slotted spoon and drain on kitchen paper when you cook dinner the remainder. Roll every fritter within the sugar and cinnamon combination till evenly lined and serve heat with the chocolate sauce for dipping or drizzling.
Extracted from Ainsley’s Good Temper Meals by Ainsley Harriott (Ebury Press, £20)
