Cranachan – great for a Burns Night supper!

Revivers . Oxford | Live The Good Life!

Whisk, whisky and apron at the ready!

Cranachan

Cranachan – serves 4

Ingredients

40g medium or coarse oatmeal,  plus extra for garnish
300g raspberries, plus extra for garnish
400ml of organic double cream
3-4 tbspn runny honey (Scottish heather honey, if you have some!)
4 tbspn whisky

Method

Spread out the oatmeal on a baking sheet and toast under a hot grill for a couple of minutes until it is warm and smells and nutty – allow to cool
Coarsely crush half the raspberries with a potato masher or fork
Whip the double cream until it reaches the soft peak stage
Stir in the honey and whisky
Gently stir in the crushed raspberries and then the whole raspberries
Just before serving fold in the toasted oatmeal and spoon into your chosen bowls, ramekins or glasses

Garnish with some toasted oats and a few raspberries

Enjoy & slàinte!

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Merguez meatballs

merguez meatballs

Merguez meatballs – makes around 16 walnut-sized meatballs

250g organic minced lamb
50g organic minced beef
2 medium cloves garlic, minced
¼ teaspoon ground black pepper
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon coriander seeds
1 dessert spoon sweet paprika
½ teaspoon cayenne (or to taste)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped coriander
Sea salt
Olive oil

For the merguez spice mix:
Dry fry the cumin, fennel and coriander seeds for a minute or so, until they become fragrant.
Tip into a mini herb blender (or pestle and mortar) and blend/pound to a fine consistency.
Add the paprika, cayenne, pepper and salt.

lamb meatball tagine

Meatballs:
Put the lamb and beef in a mixing bowl along with the merguez spice, minced garlic, chopped parsley and coriander, and mix well.
Test the seasoning of the meat mix by frying half a teaspoon of the mixture in oil. Adjust the seasoning, as required. At this stage, along with any extra, salt, paprika, cayenne you might like to add to suit your palate, you can use ready-ground cumin/coriander rather than prepare more toasted seeds.

Once you are happy with the flavour, shape the mixture into walnut-size balls and put in the freezer for 30 minutes (or refrigerate for an hour) before cooking – this stage is optional but does help the meatballs to retain their shape when fried.
Remove the meatballs from the freezer/fridge and shallow fry in olive oil, until cooked through. Shaking the pan, to ‘roll’ the meatballs, will help them keep their sphere shape.

Enjoy these meatballs:
Braised in a butter bean, garlic, saffron, red pepper and spinach soup drizzled with harissa oil

merguez meatballs

3
Slow-cooked in a tomato, paprika and roasted red pepper sauce

merguez meatballs
With homemade flatbreads, Moroccan yoghurt, cucumber and lemon dip, broad bean, tahini, garlic and coriander dip or spiced carrot puree

merguez meatballs
broadbean and tahini