NADIYA HUSSAIN LEMON LAMB WITH COUSCOUS | BBC2 FAST ...
This simple, all-in-one roast lamb traybake is flavourful with zesty preserved lemons and ras-el-hanout. Serve atop a bed of fluffy couscous bejewelled with pomegranate.
Provided by Nadiya Hussain
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield Serves 4
Number Of Ingredients 1
Steps:
Preheat the oven to 180°C/fan 160°C and have a tray large enough to lay the leg of lamb in comfortably. Place the spinach into the base of the tray.
Halve the preserved lemons and remove the seeds, but be sure to keep the flesh in. Put in a blender along with the honey, ras-elhanout and oil and blend until smooth.
Pour the mixture all over the leg of lamb on both sides and roast for 30 minutes.
Remove the tray from the oven and add the couscous, pine nuts and saffron, mixing them in with the spinach. Pour in just enough water to cover the couscous and put the leg of lamb back on top.
Cook for another 20 minutes.
Remove the tray from the oven, take out the leg of lamb and leave to rest.
Fluff the couscous up with a fork and transfer onto a platter.
Slice up the leg of lamb and place on top of the couscous. Sprinkle over the coriander and pomegranate seeds, drizzle with a little olive oil and it’s ready to serve.
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Provided by 177MILKSTREET.COM
Total Time 45 minutes
Yield 10-12 Servings
Number Of Ingredients 7
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NADIYA HUSSAIN LEMON LAMB WITH COUSCOUS | BBC2 FAST ...
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
Preheat the oven to 180°C/fan 160°C and have a tray large enough to lay the leg of lamb in comfortably. Place the spinach into the base of the tray.
Halve the preserved lemons and remove the seeds, but be sure to keep the flesh in. Put in a blender along with the honey, ras-elhanout and oil and blend until smooth.
Pour the mixture all over the leg of lamb on both sides and roast for 30 minutes.
Remove the tray from the oven and add the couscous, pine nuts and saffron, mixing them in with the spinach. Pour in just enough water to cover the couscous and put the leg of lamb back on top.
Cook for another 20 minutes.
Remove the tray from the oven, take out the leg of lamb and leave to rest.
Fluff the couscous up with a fork and transfer onto a platter.
Slice up the leg of lamb and place on top of the couscous. Sprinkle over the coriander and pomegranate seeds, drizzle with a little olive oil and it’s ready to serve.
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MARY BERRY'S LEEK AND STILTON QUICHE RECIPE
From thehappyfoodie.co.uk
Chilling time: 15 minutes / Cook time: 1 ½ hours, plus resting
1. Preheat the oven to 200C/180C fan/Gas 6 and grease the tin with butter.
2. To make the pastry, measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the beaten egg and water and whizz into a smooth ball of dough. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips before adding the egg and water.
3. Roll the pastry out on a lightly floured work surface to a disc slightly larger than the tin and about the thickness of a £1 coin. Carefully transfer the pastry to the tin and press it into the base and sides. Form a little lip around the edges of the tin, trim off any excess and prick the base with a fork. Place in the fridge to chill for about 15 minutes.
4. Line the pastry case with baking paper and baking beans and bake blind in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes or until just cooked and pale golden. Reduce the oven temperature to 180C/160C fan/Gas 4.
5. Meanwhile, make the filling. Heat the oil in a wide-based frying pan, add the leeks and celery and fry over a high heat for 2–3 minutes. Reduce the heat to low, cover with a lid and simmer for 20–25 minutes or until the vegetables are completely tender. Take off the lid, then increase the heat and fry for another minute to drive off any excess liquid. Remove the pan from the heat.
6. Beat the eggs and cream together in a jug and season with salt and pepper.
7. Spoon the cooked leeks and celery into the pastry case, scatter with the cheese and parsley and season with salt and pepper. Pour over the egg and cream mixture.
8. Bake in the oven for about 35–40 minutes or until golden brown and just set on top (see tip). Leave for 5–10 minutes to rest before turning out.
Prepare Ahead:
Can be made up to 8 hours ahead and reheated. The pastry base can be cooked up to a day ahead.
Freeze:
Both the cooked tart and the unfilled pastry base freeze well.
Mary’s Classic Tip:
* Check the tart halfway through cooking and if it is browning on one side more than the other, turn it around on the oven shelf.
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