LUSCIOUS LAMB SHOULDER WITH TOMATOES; make ahead, ill & infirm

FORK-TENDER SLOW-COOKED LAMB SHOULDER WITH AN ITALIAN TWIST

updated 3/22

 Italian-Style Slow-Cooked Lamb (1/2 recipe feeds 3)  High Flavour 
'Nice change from English style lamb; also very delicious.' Taster

Roast lamb is traditional at Easter and there is nothing like the taste of tender, sweet English lamb. Legs of lamb are usually on special deals, some of them remarkable, at several UK supermarkets. 

Lamb has gone up a lot in price in recent years: a 1k joint feeding 4-5 will cost about £12; a half kilo joint will feed 2-3. (3/22)   

67 opted for a slightly more flavourful shoulder joint for this slow-cooked recipe, a success over many, many years.      

The preparation - which can be done the day before - is a bit fiddly, pushing slivers of garlic into the meat and browning the joint on all sides.  Onions, carrot, celery and tomatoes are diced and sauteed to intensify flavour.  But once that's done - and it really doesn't take very long - it's all popped into the slow cooker with a few scrubbed sweet or regular potatoes and left to cook for several hours. 

Result: fork-tender meat in a thick savoury tomato and vegetable sauce, and ready-to-mash carbs.    

For those on healthy lifestyles, it's important to remove the fat. One of the first tv chefs, Robert Carrier (from whom this recipe is adapted) advises laying a paper towel on top of the sauce or gravy to soak up the fat without affecting the juices.  67 used at least 3 paper towels but they were very effective in clearing the fat. 

Another alternative is to remove the joint from the sauce and refrigerate separately, or pop into the freezer for a few minutes.  The fat on the sauce will solidify after a few hours and lift off easily.  Add back the lamb and reheat in the oven or on the hob.

Cost: whole shoulder: £19 for 1.6k feeds 6; half shoulder: £9 for 1K (feeds 3-4)

Ingred:
   a shoulder of lamb (about 1.5 kilos/3-4 lbs)
   2 fat cloves of peeled garlic
   pepper and salt
   olive oil
   2 large onions, finely diced/coarsely processed
   1 large carrot finely chopped
   2 large sticks celery, peeled & finely diced/coarsely processed
   2 tbsp red or white wine/brandy/grape juice (opt)
   3 large tomatoes, peeled*, seeded and finely diced
   2 tbsp tomato paste, low-salt if poss
   1/2 tsp dried thyme
   
    3-4 carrots in large chunks

    vegetables to accompany: cauliflower, green beans, broccoli

Method:

1. Cut garlic cloves in slivers; with the point of a sharp knife make slits all over the lamb and push in garlic as deeply as possible.  Season generously with pepper and a little salt.
2. Pour a thin film of olive oil over a large heavy frying pan; on med-high heat, brown the meat on all sides (this will take 2-3 minutes each side or until the meat is nicely coloured)
3. Remove meat and set aside; add onions, carrots and celery to pan; saute until golden - about 5 mins; stir frequently
4. Add chopped tomatoes & tomato paste and wine if using
5. Pour veg into the bottom of slow cooker; add a bit of liquid to the frying pan to remove any crusty bits
6. Lay lamb shoulder on top of vegetables;sprinkle thyme over meat; add carrot chunks, cover; cook on low for 5-6 hours 
7. 2 hours before the end of cooking, add scrubbed but unpeeled sweet potatoes or potatoes
8. Half an hour before the end of cooking time, wrap other fresh vegetables in a package made of greaseproof paper, and place on top of the joint
9. When cooking time is up, remove meat; wrap in foil and keep warm in a low oven
10. Remove potatoes, peel; mash & keep warm
11. Remove carrots & the package of other vegetables; keep warm; 
12. Pour tomato & veg sauce into a wide mouthed saucepan; use paper towels to remove excess fat
13. Heat sauce
14. Serve lamb  on a large platter, spoon sauce and vegetables around lamb

Comments:
'I wasn't sure about Italian style lamb but it was very good eating, tasty and tender. 8 out of 10! Nice change.' Retired writer     

TIPS:

1. another non-traditional lamb recipe is Slow Roasted Lamb Ribs
2. shoulder of lamb often comes in halves; one with a large bone, the other slightly meatier; each half will probably feed 3 
3. the sauce is lovely as it is but can be blitzed to a puree
4. fresh tomatoes can be replaced by chopped tin tomatoes
5. to peel fresh tomatoes, cut a cross in the bottom, place in a deep bowl and pour boiling water over; leave 60 secs and pour off water; peel.  To dice tomato flesh, halve & remove seeds & membranes; cut into strips and then cubes

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

TRIPLE CHOCOLATE TRUFFLE BROWNIES, Pure Indulgence, Not Healthy at All! (dairy-free opt),easy

If you've given up chocolate for lent, these brownies will make up for it, big time!

Easter Brownies with White Chocolate Icing & Crushed Lindt Truffles
'Magnificent!  So chocolatey!' Taster

These brownies, which 67 has been making for decades, are about as unhealthy as brownies can get.  But, boy, are they popular.

The Blogger used to supply the brownies to a large gym in central London; they'd be put on sale in the morning and be gone by tea-time.

The original recipe came from a magazine 20 years ago but the title has been lost in the mists of time.  67 tried to make them less unhealthy. The huge amount of sugar has been reduced slightly and half the flour is wholemeal.  The optional icing is drizzled, not spread;  chocolate truffles are an Easter treat and aren't necessary but do add delight.   

The changes, though, aren't enough to make a big difference and smaller portions will be better for everyone.  Try small bars instead of big squares; chocoholics can always take two.  

Nowadays there are plenty of vegan dairy products available and a dairy-free option has been added.  Dairy-free chocolate is a more difficult to find but 67 understands that carob based chocolate is an option, though 67 hasn't tested it.  If anyone knows of a good dairy-free chocolate please leave a note in the Comments section.

An 11x7 in/28x17 cm tin will produce 24 portions (3 horizontal strips; 8 vertical).

Cost: £3'ish + £1.50 for truffles(opt) + 50p? for white chocolate (opt) (2/2025)
Feeds: 24 (16 for the greedy!) Recipe halves or doubles nicely.

Ingred:
   100gm/4 oz 70% dark chocolate (Bournville for the frugal) 
   100gm/4oz unsalted dairy or plant butter
   2 med eggs
   210 gm/7.5oz sugar
   75 gm/3 oz self-raising flour (half white, half wholemeal opt)
   1/2 tsp vanilla

   Icing:
     50gm/2oz white baking/cooking chocolate (not white chocolate bars) OR

             Fluffy Buttercream Icing (dairy-free option)
     a tablespoon of dairy or plant milk or cream
     50 gm (4) Lindt oer other chocolate truffles (any flavour)

Method:

1. Preheat oven to 200c/180fan/400f/gas 6
2. Line a 11x7 in/28x17cm pan or equiv with greaseproof paper
3. Break up dark chocolate and coarsely chop fat.  Place in a heatproof bowl set in a pan over but not touching simmering water 
4. Meanwhile use a free-standing mixer or electric whisk to beat eggs and sugar until pale and frothy; it will take a few minutes 
5. When the chocolate is nearly melted, remove from heat 
6. Cool to the stage where you can stick your finger in the chocolate without yelping; add 1/3 to the egg mix; beat until just blended
7. Add 1/3 flour; beat until just blended
8. Add second third chocolate; beat; then rest of flour & beat
9. Add final third chocolate + vanilla; beat only until blended.  
10. Pour into tin and level with spatula  
11. Bake 25 mins just below centre of the oven; the sides should be drawing away from the pan
12. Remove from oven even if slightly sticky in the centre ; it will continue to cook; place on cooling rack
13. When the brownies are no longer hot, place cooling rack over the brownie tray and turn over; peel off paper
14. Place another cooling rack over the brownies and turn right side up again; cut into portions
15. Melt white chocolate (as in 3) OR prepare Fluffy Buttercream Icing; meanwhile chop truffles, if using, coarsely 
16. When white chocolate is cool OR buttercream icing is ready, add milk and stir; the mix should be of pouring consistency; use a spoon to drizzle over the brownies
17. Sprinkle truffles over 

Tips:

• the basic brownie recipe is brilliant on its own or can be customised when the batter is in the tin, with fresh raspberries or salted caramel sauce drizzled over the top and swirled with a fork OR studded with walnuts
• most supermarkets offer baking chocolate from £1-2 per 150 gm bar
• replacing white sugar with brown gives a more caramel taste

Comments:
'I can feel myself melting into my seat with pleasure; in fact, I need to test them once more...the taste comes in 2 waves, the second more intense.' Political agent 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.     

HOW TO...WEAN YOUR KIDS OFF SUGARY FIZZY DRINKS WITHOUT ARTIFICIAL SWEETENERS, Healthy

Try animal cunning to switch your kids to no-sugar, additive-free flavoured drinks

Low-Sugar Ginger Tea
Presentation can persuade kids to give up high sugar drinks

Whatever happens to the recent Budget, the Government has recognised that kids and sugary drinks don't go together well.

Many concerned parents have already been trying to wean their kids off sugary drinks but it's not easy.  Some manufacturers of sugary drinks have been replacing sugar with chemical sweeteners like aspartamine, which are linked with side effects and health problems.  Not exactly a healthy substitute. 

The key seems to be to train your kids to drink water flavoured with fruit and vegetables, and to experiment with flavoured teas. 

Last November, Jaime Oliver's recipes for flavoured waters were published in the Times.  The Blogger drinks a lot of filtered water and tried Jaime's drinks.  They were absolutely lovely, with one proviso. Don't make the flavoured water too far in advance; the fruit shouldn't sit in the water for much longer than a day.  

Flavoured waters From Jaime Oliver 

Everyday Super Food (Michael Joseph £18.20) The Dish, the Times, 1/11/15

The following combinations are steeped in a jug of water and ice, and refrigerated for at lest three hours:

Cucumber, Apple & Mint
Add one fine finely sliced apple, strips of cucumber and a few fresh mint leaves

Strawberry
Add half a dozen sliced strawberries

St Clements
Add sliced oranges and lemons

Watermelon & Basil
Add a peeled chopped wedge of watermelon, bashing the fruit to release flavours.  Add a squeeze of lime. 

To encourage kids to drink flavoured waters: 

• use a clear glass jug to show off the fruit
• freeze pieces of fruit in ice-cubes and add them to serving glasses (plastic ice cube trays are budget-friendly)
• collect colourful, interesting and sturdy glasses  
• for special occasions, serve flavoured waters with fruit or veg on a cocktail stick and/or with a cocktail umbrella

67's home-made kids' teas with no or low sugar, are also a good substitute for sugary drinks.  They're not expensive and the ingredients are easy to find in supermarkets.   

• Jasmine tea (available in teabags in supermarkets, or - for the frugal -

  

  This mug is very sturdy! 

  loose in Chinese supermarkets) appeals to kids because it is so pale and delicate.  Make it very weak - a pinch of leaves in the bottom of a cup or a half teaspoon in a teapot. It is usually served hot but is surprisingly refreshing cold with a thin slice of lemon.
  (Try serving the tea in a robust 'embroidered' Chinese mug - about £3 in Chinatowns; fill only half full with hot tea & top up with cold water in case of accidents)  
• Berry teas, brewed in a teapot, cooled & stored in the fridge. Use as you would a cordial - an inch or two in the bottom of a glass, topped up with sparkling water. 
• Ginger tea (How to cook with fresh ginger root) is often used medicinally but also makes a refreshing drink.  Use as you would a cordial - an inch or two in the bottom of a glass, topped up with fizzy water, with a slice of lemon perched on the side.  For children you may need to add a little maple syrup and a plastic straw.  

Some eye-catching supermarket buys:

• Morrisons has a glass latte mug at £2 for 2 (the coffee-shop one pictured is from Nisbetts), colourfully striped tall glasses - ok for children's hands - for £1 each and boxes of flexible straws, 225 for a pound
• Waitrose has beautifully tinted sturdy tumblers which narrow towards the base, £1 each, and striped re-usable straws, 8 for £2

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Like this? Hate it? Comments or questions, pls email b67goingon50@yahoo.co.uk and say if they can be included in the blog                                         

This information has been compiled by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

THE SPEEDIEST TRIFLES IN THE WORLD: glorious frugal indulgence

Surfing the trend for 3-ingredient easy-peasy desserts...

Instant Trifle from leftover Carrot Cake, fresh pineapple & end-of-date cream 
'That's the sort of thing I want to take home for Christmas!' Tester

The trend for impressive 3-ingredient home-made desserts, which recently erupted on You tube and other cooking blogs, has really caught on.  Even the Daily Telegraph started a column on 3-ingredient desserts. (Mar 2016)

And why not?  They take only minutes to prepare, taste great and there's little washing up afterwards.

Even better if you can use up leftovers and/or nearly-out-of-date items, all the better.  Who doesn't love saving money, especially in the middle of a pandemic?  

67 transformed a carrot cake which hadn't hit the mark, underripe pineapple and cut-price cream into the glamorous exciting speediest trifle in the world. 

Obviously not everyone will have a spare carrot cake etc on hand but the recipe works with quite a few combinations, including cookies instead of cake.  Several  alternatives are offered in Tips (below).  


Cost: depending on what's in your cupboard, from £1.50-3
Serves: from 3-5

Ingred:
    stale carrot cake in 1/2 inch/1 cm slices
    2-3 gms sherry or fruit juice (opt)
    350 gm yoghurt cream or double cream (whip into soft peaks' add 1/2 tsp vanilla and 1-2 tbsp sugar)  
      baked pineapple wedges plus juice (see Hot Pineapple Pudding)
    1-2 tbsp sherry (opt)
    fresh grated ginger or finely diced sugared ginger (opt)

Method:

1. Line a small loaf tin with double layer of cling film
2. Put a layer of cake in the bottom
3. Moisten cake with sherry & fruit juice
4. Add a layer of pineapple wedges & sprinkle over ginger if using
5. Cover lightly with yoghurt cream or double cream
6. Repeat
7. Press down lightly; if there's time, refrigerate; otherwise, turn it out onto a plate
8. Cover the top of the trifle with the rest of the cream; if you have enough you can do the sides as well 
9. Slice and serve or give everyone a spoon and dig in

Comments:

'This is the sort of thing I'd want to take home for Christmas. The carrot cake was an unusual base but it really stimulated the palate.  It was not bland.' Political agent

'It was really good and looked like there'd be little washing up!' Tube train driver  

Tips:

• Biscuits can replace cake, any other fruit can be used, fruit liqueur can replace sherry and, if cholesterol isn't a problem, double cream can replace yoghurt-cream
• try bread cake with raspberry compote  (buy half-priced sell-by-date-today punnets of fruit); crushed ginger biscuits with peach compote; crushed digestives, strawberry compote and whipped marscapone 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.