Mafaldine With Lamb And Mint

It’s been far too long, I know! The times, they’ve been a-changin’ and frankly I haven’t had a moment to spare (i.e. to blog). But just because I haven’t been busy writing, that doesn’t mean I haven’t been busy cooking. And believe you me, gentle reader, I’m making my blogging comeback in a big way. I’ve got two dazzling pasta dishes lined up, to make up for lost times. After all, you and I both know that nothing says ‘forgive me’ like a big bowl of carbs.

There’s something about the soothing warmth and slight bitterness of the lamb in combination with the rich fruitiness of the jelly that makes this dish perfectly suited to this time of year. The dark autumnal flavours are comforting, but the sprinkling of fresh mint is reminiscent of summer and gives us that pizzazz we so desperately need. Soften a chopped shallot or two (if they’re tiny) in some garlic oil, being careful not to let it colour. You want it soft and sweet, so when it does start to colour, add a pinch of salt (to stop it doing so). When it’s nearly there add a finely chopped garlic clove and stir until the garlic has lost its raw heat. Add a generous teaspoon of dried mint, the same amount of dried oregano and a good pinch of dried chilli flakes. Not too much though, you want a pleasant heat at the back of your throat, but this isn’t the place to go for full burn. Stir the herbs in the oniony oil for a minute, turning the mixture deeply fragrant, and then add the chopped lamb (about 400 grams). Break it up with a wooden spoon and let it colour. Be sure to take your time with this, I know of a lot of people who seem to think grey is an attractive colour for meat. Well it isn’t. You want the meat to caramelize, that’s where the flavour comes from. When the lamb has a nice golden sheen (and smells quite amazing) add a tin of chopped tomatoes and stir. Add a tablespoon of Worcestershire sauce and three tablespoons of a fruity jelly of your choice. I use pomegranate/ redcurrant. The sweetness of the jelly really cuts through the tangy bitterness inherent to the lamb. Turn the heat down low, clamp on a lid and let it simmer for a good long while. As ever with lamb, the longer you let it sit, the better it’ll be. Cook some beautiful strands of mafaldine pasta in salted water and, as always, add some of the cooking liquid to the sauce, helping it amalgamate. Drape the pasta in the rich ragout and sprinkle generously with torn fresh mint. And I mean generously! I know fresh mint doesn’t sound like the most natural combination with pasta and tomato sauce, but of course it is best friends with lamb and it really elevates this dish.

Polenta, Orange & Blueberry Loaf

This was my first time making anything with polenta, and I feel deeply Italian for having done so. This cake is crumbly and moist and extremely flavoursome. It's also insanely summery, which, in early spring, can only be a good thing.
Preheat the oven to 140C.
In a food processor combine:
100 grams of polenta
200 grams of self-raising flour
140 grams of caster sugar
1/2 teaspoons of bicarb
140 grams of soft butter
zest of one orange
Blitz until you have a sandy mixture. Add two tablespoons of orange juice and one large egg and blitz until a ball of dough forms. Push half the mixture into your lined loaf tin, sprinkle 100 grams of blueberries over the dough and repeat this process once more. Bake for 1 hour, maybe a little longer, until a skewer comes out clean.

Blood Oranges

Vanilla Macarons Filled With Dark Chocolate Cream

First combine 280 grams of icing sugar with 160 grams of ground almonds.
Beat 4 egg whites with a pinch of salt and 60 grams of vanilla sugar until stiff peaks form. Fold half of the icing sugar and almond mixture through the egg whites. When combined, fold in the rest. You want to end up with a mixture that, though sticky and gunky, is still slightly runny. When you squeeze dollops onto a baking sheet (using a piping bag) you want them to settle and form nice thick disks. Bake these in a preheated, 150C oven for about twenty minutes or until they feel firm. Let them cool on the baking tray for a few minutes before transferring to a rack to cool completely.
To make the filling bring 80 ml whipping cream to the boil and pour this over 100 grams of dark chocolate (70% cocoa solids), broken into chunks. Stir until the chocolate has melted. Leave to cool at room temperature for five to ten minutes, until the mixture has thickened and is easy to spread on the macarons. Then it's time to start an assembly line and try to find the two halves that make a whole.

Hygge

Rödbetssallad

To make this wonderful, Scandinavian dish, combine:
2 tablespoons of good mayonnaise
1 tablespoon of Dijon mustard
1 tablespoon of cider vinegar
1 teaspoon of sugar
A squeeze of lemon juice
Salt and pepper to taste

Dice the cooked beetroot, stir in the dressing and refrigerate for at least twenty minutes before serving.

Baci Della Mamma

Puff Pastry Tarts

Again this is one of those go with the flow type recipes that allow you to make it as easy as you want it to be and use whatever you've got lying around.
The base for these tarts is onions, so caramelise one yellow and one red onion in some butter. Add some Madeira if you want (I always do).
Cut some store bought puff pastry to the desired size and start with a thick layer of the soft, sweet onions. Then add whatever you like. I made one with some beautiful Italian sausage and one with smoked ham. I also added some cherry tomatoes and fresh oregano. Be creative with what you've got, that's the fun part.
Brush the edges with some beaten egg and bake for about twenty minutes in a pre heated, 210C oven.

Nigella's Vanilla Shortbread

It Takes All Kinds