I feel like its been an eternity since I have put fingers to (very broken) keyboard. I have had the busiest two weeks with work and kids. I will never complain of course, but wow last week was a perfect storm of all my income streams. I assisted Lisa with a shoot on Monday then taught a Thai Class on Tuesday and then made a ton of flowers for a wedding at the weekend…
Due to my crazy schedule this week I found myself making really quick suppers, literally chucking things in a pan for the kids. One pot dishes are a saviour in times like this and luckily my kids are always keen to see what concoction mum has thrown together. I made a great chick pea and cabbage dish this week. I know it sounds odd but savoy cabbage shredded and sautéed in olive oil and garlic with a pinch of fennel seeds is divine. I then threw in some chick peas (for carbs mainly) and some chorizo which was knocking about in the back of the fridge. You can use anything really, ham, or bacon would be wonderful too.
I also found myself in auto pilot on my one free day and made some pizza dough. I then threw a tin of tomatoes into a saucepan and reduced them down a little. I spread it on the dough and add whatever is in the fridge. As long as there is cheese you can pretty much make up any kind of topping. The left over dough (if there is any) can be turned into a flat bread. I just roll it into thin ovals press some caraway seeds on one side. Then put it in a very lightly buttered frying pan and dry fry it for 3 mins on each side then brush with butter. We had them with a lamb tagine, another simple one pot dish.
I leave you with the recipe for the lamb tagine. I also hope you have a wonderful rest of the week.
It looks like a ton of ingredients they all just get thrown in the pot. Do omit the dates and the almonds if you wish.
- Shoulder of lamb diced (1kilo)
- 2 tablespoons olive oil
- 2 medium onions (300 g), finely sliced
- 4 cloves garlic, crushed
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric (=curcuma in French)
- 1 teaspoon ground cinnamon
- ½ teaspoon chilli powder
- ¼ teaspoon ground nutmeg
- 375ml chicken stock
- 250 ml water
- 85 g seedless dates, halved
- 60ml honey
- 80 g blanched almonds, toasted
- 1 tablespoon chopped fresh coriander leaves
- Heat 1 tablespoon of the oil in pan, add lamb in batched, cook, stirring, until browned; drain on absorbent paper.
- Heat remaining oil in same pan, add onions, garlic and spices, cook, stirring, until onions are soft.
- Return lamb to pan with stock and water, simmer, covered, 1 hour. Remove lid, simmer about 30 minutes or until mixture is thickened slightly and chicken is tender. Stir in dates, honey, and nuts; sprinkle with fresh coriander.
- Serve over rice or couscous.