I have been one at the table for a couple of weeks and although I intended to blog about it, I found that I ate entirely out of the freezer. While this was an impressive feat and did help to clear the freezer of a few meals which were due for consumption, I didn't feel it would be of much interest to you. It was a pleasant surprise to revisit past meals & enjoy them again without the effort of cooking them. This was, of course, possible because winter meals seem to freeze better than summer ones. And often a casserole is better second time around. One such pleasure was the delicious lamb & barley casserole. I hadn't remembered it being so deliciously lemony.
For the return of the traveller I served fish because I think you w
ant something light when you've been on a plane for 24 hours. Peel & cut some floury potatoes into medium chunks then boil about 8 minutes & drain until the steam has dissipated. Put a couple of tablespoons of sunflower or rapeseed oil (something not highly flavoured) into a roasting tin & pop into a hot (200) oven until the oil is smoking hot. Tip in the potatoes & cook about 45 minutes. Push the potatoes to the edges of the tin & lay the fish fillets in the centre. I used terakihi. Sprinkle the fish with a little salt & pepper, add a couple of bay leaves & return the tin to the oven for about 10-15 minutes.While you're waiting, make a pea puree by cooking some frozen peas then draining & reserving the cooking water. In a small pan lightly saute a small finely chopped garlic clove & add with the peas to a food processor. Add butter, a handful of chopped mint, a pinch of salt & pepper. Pu
ree coarsely adding the reserved cooking water to get a consistency you like. Keep it warm if need be. I added the left over pea puree to our lunch salads and it was delicious. I might even make some up just to eat cold. Truly.
During the week we had our favourite mustard cider chops with mustard mash. Mustard added to mashed potato really lifts it.
ree coarsely adding the reserved cooking water to get a consistency you like. Keep it warm if need be. I added the left over pea puree to our lunch salads and it was delicious. I might even make some up just to eat cold. Truly.If it's cold and yo
u want something really warming, try braised lamb with leeks & white beans. For 4, brown about 500g diced lamb in an oven proof casserole & set aside. Then braise 2-4 thickly sliced leeks in the casserole until really soft but not browned. Stir in 2 cloves garlic, a handful of thyme leaves & 2 bay leaves. Sprinkle over a handful of flour & cook it out then return the meat to the pan with any juices. Pour in about 500ml water and/or stock and a drained tin of white beans. Bring the pan to the boil then cover and put into the oven at 150 for an hour or more. When the lamb is really tender put the casserole back on the stove & stir through 150ml cream with a handful each of chopped parsley & mint. You could also stir through some chopped spinach if you have some lurking in the fridge. This is comfort food at its best.
u want something really warming, try braised lamb with leeks & white beans. For 4, brown about 500g diced lamb in an oven proof casserole & set aside. Then braise 2-4 thickly sliced leeks in the casserole until really soft but not browned. Stir in 2 cloves garlic, a handful of thyme leaves & 2 bay leaves. Sprinkle over a handful of flour & cook it out then return the meat to the pan with any juices. Pour in about 500ml water and/or stock and a drained tin of white beans. Bring the pan to the boil then cover and put into the oven at 150 for an hour or more. When the lamb is really tender put the casserole back on the stove & stir through 150ml cream with a handful each of chopped parsley & mint. You could also stir through some chopped spinach if you have some lurking in the fridge. This is comfort food at its best. 
