Ren Behan - Author Wild Honey and Rye

Food Writer

Cinnamon

Lamb and Potato Moussaka

With less than two weeks to go until my third baby arrives, I’ve been in nesting mode  – it’s amazing really how this instinct kicks in just when you think you have no energy left! For me, this has also meant batch cooking and madly bookmarking easy and healthy recipes to support being a new mummy again, such as Pinch of Yum’s Creamy Potato Kale Soup, portions of vegetable lasagna (also layered up with kale and spinach) and ‘quick to throw together or stick in the oven’ recipes, such as the easy Lamb and Potato Moussaka below. A traditional Moussaka would use layers of grilled aubergine, but my kids are really not keen on the texture, so I just replace the aubergine with thinly sliced potatoes. I’m also sure I won’t want to be standing around stirring a Béchamel (white sauce) so a fail-safe tub of crème fraîche along with some grated cheese is a useful back-up plan for making a super-quick cheese sauce ready to pour over the top of this dish before it goes into the oven. I’ve included tips for making ahead and freezing in the recipe notes below.

Lamb and Potato Moussaka

Part-way through my marathon batch-cook, the freezer decided to break down. So I’ve been scrubbing, clearing out and cleaning that, too. Remind me never to freeze red wine in sandwich bags again for later use in sauces, since that’s what created the biggest mess. Can I blame Nigella for that one?! I’m sure it was one of her tips… Luckily, I’ve saved most of what I had already prepared food-wise, but still, it’s not what you need. On the plus side, everyone, including the husband, declared the Lamb and Potato Moussaka dish to be super-tasty – so much so that I’ll have to make another batch to freeze. If you are vegetarian or simply looking to include more pulses into your diet, you can add a tin of cooked lentils to the lamb or leave out the lamb altogether and just make the base out of beans and/lentils (with onions, garlic, the tomato sauce and spices).

Lamb Moussaka

I’ve also been busy road-testing a new kitchen gadget – the Sage By Heston Blumenthal Kitchen Wizz Pro, which I hope to be writing about tomorrow. It’s really a super-powerful food processor, with plenty of chopping and slicing options. I was able to quickly whizz up the onions and garlic for this Moussaka, make my own quick lamb mince (I used British lam leg steaks) as well as thinly slicing the potatoes for the top of this dish. I’ve been extremely pleased with results so far and look forward to coming up with more time-saving recipes, soon.

5 votes

Print

Easy Lamb and Potato Moussaka

Prep

Cook

Total

Yield 4 -6

A quick and tasty Lamb and Potato Moussaka recipe, using potatoes in place of aubergine, flavoured with cinnamon and oregano and topped with an instant, tangy cheese sauce.

Ingredients

  • 5-6 large potatoes, I used Maris Piper, peels and finely sliced
  • 2-4 tablespoons olive oil or rapeseed oil
  • 1 onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 500g/one pound lean ground lamb mince
  • 1 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon tomato paste/puree
  • 1 can chopped plum tomatoes
  • Sea salt and freshly ground black pepper
  • For the cheese sauce -
  • 200g/one cup crème fraîche
  • 50g/half a cup grated cheddar cheese
  • 50g/half a cup grated Parmesan cheese
  • A dash of milk
  • 1 egg, beaten
  • A little butter for the baking dish

Instructions

  1. Heat a tablespoon of rapeseed oil in a large, flat pan. Firstly, start by gently browning the potato slices. Do this by frying a few slices for one-two minutes on each side, in batches, until they are all slightly golden. Add a little more oil to the pan as necessary. Keep all the potatoes to one side, on some kitchen paper, until later. You can skip the potato-browning stage if you want a quicker version.
  2. Once that's done, in the same pan, add a further tablespoon of oil and cook the onions and garlic until soft and golden. Add the minced/ground lamb, turning up the heat a little to brown the meat all over. Sprinkle over the cinnamon and dried oregano and stir. Add in the tomato paste, canned tomatoes and season with salt and pepper. Turn down the heat and allow the sauce to simmer for 30 minutes.
  3. In the meantime, make the quick cheese sauce by gently heating the creme fraiche and stirring through all the cheese until melted. Add a splash of milk to loosen the sauce, take it off the heat, allow to cool a little then whisk in the beaten egg.
  4. When you are ready to eat, preheat the oven to 180C/350F/Gas 4.
  5. Lightly grease three small dishes or one large baking dish with a little butter. Spoon in some of the lamb sauce, then a layer of potato, then a further layer of lamb sauce followed again by potato. Pour the cheese sauce over the top.
  6. Bake in the pre-heated oven for 35-40 minutes, until the potatoes are soft and the top is golden.

Notes

Freezer Tip: Bake the Moussaka and cool completely. Portion up into small containers, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) until thoroughly heated through for a quick meal.

Courses Main

Cuisine Greek

I hope you feel inspired to give this easy Lamb and Potato Moussaka a try – it’s a great family-friendly meal or perhaps even a crowd-pleased to bookmark for the upcoming World Cup!

What are your favourite batch-cook or make ahead recipes?

Stuffed Globe Courgettes with Lamb, Cinnamon and Rice

Autumn, for me, is about slowing down the cooking. I want nourishing food; the caramelised sweetness of roasted fruits or vegetables, hearty stews and warming spices. This recipe of stuffed globe courgettes with lamb, cinnamon and rice  ticks all of the necessary cold-month boxes. The globe courgettes, which could just as easily be curvy squash, mini pumpkins or long marrows, are baked and then filled with a flavourful mixture of minced lamb slowly cooked down with onions, garlic and a sprinkle of cinnamon. They are so easy to prepare and make the perfect weekend supper.

Stuffed Globe Courgettes  

 

Print

Stuffed Globe Courgettes with Lamb, Cinnamon and Rice

Ingredients

  • 8 small or 4 medium globe courgettes/zuchinni or squash
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 250g or 8 ounces minced lamb
  • 2 tsp ground cinnamon
  • 150g or 2/3 cup long grain rice
  • 250ml or one cup hot stock — lamb or vegetable
  • Sea salt and freshly ground black pepper
  • Fresh mint or parsley, to serve

Instructions

  1. Preheat the oven to 200°C.
  2. Chop the tops off the courgettes and set aside. Using a small knife or a spoon, carefully hollow out the insides of the courgettes. Chop the flesh, and also put aside.
  3. Place the hollowed courgettes in a roasting tin, sprinkle with two tablespoons of olive oil and salt and pepper. Roast for 30 minutes. If using a large squash or marrow cook for 10 minutes more at this stage.
  4. In the meantime, heat the remaining oil in a frying pan. Add the onion and garlic and cook gently for a few minutes to soften. Add the lamb mince and fry until brown, for about five minutes. Add the chopped courgette and cinnamon and cook for another two minutes.
  5. Stir in the rice and pour in the hot stock. Bring back to the boil and then cover and simmer for 10 minutes.
  6. After 10 minutes, take the rice off the heat. It should be tender.
  7. Take the courgettes out of the oven and carefully spoon in the cooked rice mixture. Return to the oven for 10-15 minutes.
  8. Serve immediately with chopped fresh mint or parsley sprinkled over the top.

 

Stuffed Globe Courgette

I’m linking this post up to Simple and in Season, this month hosted by Nazima at Franglais Kitchen as well as to Herbs on a Saturday at Lavender and Lovage as the fresh mint on top of these little globes is essential! 

 

What’s cooking on your stove this weekend?

Warm Banana and Maple Syrup Pancakes with Cinnamon Cream

It’s half term and we’ve just got back from a wonderful couple of days in Bath. It’s a city I’ve never been to before and I thought it was absolutely stunning. I do have some photos and foodie tips to share, but as we’re a little pinched on time, I just wanted to share a quick recipe for yummy banana pancakes with maple syrup for the time being. This is a great way to use up bananas which are perhaps going a little bit brown or spotty, by the time they are slightly caramelized and wrapped up warm inside a pancake you’ll never know. We love pancakes with bananas! Of course, a little teaspoon of Nutella wouldn’t be out of place here either.  

You could serve these with either a plain whipped cream, or you can flavour it with a teaspoon of ground cinnamon, vanilla seeds or a teaspoon of orange zest before you whisk. If you are feeling extra decadent, pour a little melted chocolate sauce over it too.

Shrove Tuesday this year is creeping up and is on Tuesday 21st February. Hopefully I’ll have time to sneak in a couple of extra pancake posts!

There are a hundred pancake recipes out there, but I used this one for ‘Perfect Pancakes’ from BBC Good Food .

Warm Banana and Maple Syrup Pancakes with Cinnamon Cream

(serves 2)

Ingredients:

2-3 bananas, peeled and sliced (spotty bananas are fine!)
1 tablespoon sugar
Large knob of unsalted butter
Good splash of maple syrup

150 ml double or whipping cream
Teaspoon ground cinnamon

2-4 thin pancakes or crepes such as these

Method

Melt the sugar and butter in a frying pan and place the sliced bananas in without over crowding the pan. Cook for a minute or so on each side (until golden) and carefully flip over. Add a splash of maple syrup which should make a nice sauce.

Whisk the double cream or whipping cream with a teaspoon of ground cinnamon.

Re-heat a few pre-made pancakes (or just keep them warm if you’re making them fresh.)

Put your bananas inside the pancake, roll up and dollop over some of your whipped cream. 

A quick chocolate sauce

100 g milk or dark chocolate (Fair Trade if possible)
2 tablespoons double cream

Melt the chocolate and cream in a bowl over a pan of hot water (make sure the bowl doesn’t touch the water and keep stirring.) Use to top pancakes.

I’m sending this across to Kate at Turquoise Lemons for her No Waste Food Challenge. This month, Kate challenged us to use up leftover spotty bananas!

Picture 

What will you be filling your pancakes with this year?! 

Fish is the Dish: Kedgeree

I’m very excited to have been asked to become involved in a campaign called Fish is the Dish and have been sent my first parcel of fish by Delish Fish. There is a great section on the main Fish is the Dish website called Fish ‘n’ Tips, as well as many more great recipes for fish. The wider objective of the campaign is to provide advice to us all about preparing and eating seafood and to highlight its health benefits. I know it makes sense to eat more fish and I know that as a family we should eat more fish, so I’m looking forward to cooking up some recipes and sharing some advice and tips as I go along.

My fish parcel contained a little note to say that  the haddock had been provided for me by John Milne from Delish Fish and that the haddock was caught in the North Sea and has Marine Stewardship Council accreditation. There were also a few surprise packets of hot smoked salmon, mmnnn. It made me realise how wonderful it is to know exactly where the food I am serving my family has come from. I know that I’m not going to have a little note of provenance every time I cook fish, but there are some simple things to keep in mind:

…

Read more

Pierniczki: Polish Spiced Christmas Cookies

I know, I know, Christmas is getting earlier and earlier each year, but for some reason, this year there is an extra bit of excitement in the air. I can’t quite put my finger on why the anticipation is building up already.  Perhaps it’s panic setting in early, pretending to be excitement. It could also be something to do with the fact that we’ve all noticed prices creeping up and up and so we’ve all been trying to find ways of cutting back as much as we can. Christmas kind of blows a raspberry in the face of austerity as we all gather together to celebrate, over-eat and gift swap. However, Christmas doesn’t have to be about excess, we can do just fine without blowing the budget and hammering the credit cards. Simple things can give just as much, if not more, pleasure.

…

Read more

Spiced Toffee Apple Cake (Sarah Cook’s Recipe)

Thank you to everyone who left comments for myself and my sister Wanda on my first Blogoversary! Wanda was greatly encouraged and (I hope) enjoyed writing her first post and sharing her wonderful recipes from Italy.

Today, I wanted to tell you about a cake I made recently, which was a big hit both with my family and at the BBC Three Counties Studio where Nick (My Daddy Cooks) introduced me to the iconic Becky Wiggins (English Mum), foodie and new blogger Christian Carden-Maund (Big Mad Cookery Dad) and wine expert Charles Bennet.  I had made a big tray of cake the night before and so took some of it into the studio, but it’s also perfect for Bonfire Night so I will definitely be making it again. Everyone was very kind and said that the cake was yummy. I had a blast listening to the show and meeting English Mum, and I was able to do my weekly ‘Ren Reccommends’ slot live which is always fun! The theme was ‘frugal food’ – Becky’s lamb meatballs and gooey chocolate fudge brownies were to die for and Christian made a great family supper made from leftover roast chicken, mushrooms, sherry and a cream sauce served with a mashed potato gratin. You can find the recipes on the fact sheet here (half way down the page on a red link) and English Mum’s fab write-up of her experience here. A happy day all around! 

Anyway, back to the cake. I had spotted it from a mile away on the November cover of BBC Good Food Magazine and was pleased to see that it was, of course, one of Sarah Cook’s recipes. Sarah has also been a great guest on Nick’s show in the past and though I missed her in the studio, I was looking forward to meeting her on a Food Styling Course at Leiths School of Food and Wine . Sarah is the Deputy Food Editor at BBC Good Food there really isn’t much that she doesn’t know about food. What I don’t think I really appreciated is that it is the Food Stylist on a shoot who shops for, prepares and then cooks all the food. They are usually helped by a Props Stylist and perhaps an assistant and they work together with the Food Photographer to create the shoot. Sarah is also a Leiths Diploma graduate and as such, now runs her Food Styling courses there.

This week we had the opportunity of styling our own Greek Salad in the kitchen at Leiths under Sarah’s watchful eye. It was pretty amazing to see how twenty students can come up with twenty very different and unique ideas with a basic selection of fresh ingredients. We’re now half way through the course and at the end we get to style our own food and have Stuart Ovenden, a BBC Good Food photographer, take a professional photo of our food for our portfolio. Eek!

Anyway, at the risk of looking like teacher’s pet, here’s my take on Sarah’s wonderful Spiced Toffee Apple Cake. It’s so good that I have made it twice now and I’m making it again this weekend for Bonfire Night. You make the cake batter, which involves softening a few pitted dates in milk before pureeing them and mixing them with the rest of the cake ingredients.  After that, you place finely sliced red apples over the top of the batter. When the cakes cooks, the apples cook too but keep their lovely shape and colour when baked.

 

Once the cake is cooked, you can drizzle it with Sarah’s quick toffee sauce, which you make by melting toffees in a pan with a splash of milk or, do as I did, and buy one! I actually spotted a sea salted caramel sauce at the shops that I quite fancied, so I just warmed that up and poured it over the top.

Sarah’s Spiced Toffee Apple Cake recipe can be found here on the BBC Good Food Website. It’s a great way of using seasonal autumnal red apples and I just made one other minor change which was that I used cinnamon in place of the mixed spice. I think it’s the clove aspect of mixed spice I’m not fond of, so next time I will be taking Karen up on her idea of blending my own mixed spice.  

As this cake makes a perfect tea time treat, I’m sending this post across to an exciting new blog event, jointly hosted by Karen at Lavender and Lovage and Kate at What Kate Baked called the  Tea Time Treats event  – to which we are all cordially invited!  The theme this month is Ginger or Bonfire Treats. There’s plenty of time to join in and don’t forget to look out for the round-up which this month will be posted by Karen. As I used autumnal apples, I’ll also be linking it up to Simple and in Season here at Fabulicious Food!  

 

I hope you enjoy Sarah’s cake too. Let me know what you’re cooking up for Bonfire Night!