Tangine of Lamb with Mango, Apricot & Almonds

This transports you to Morocco. Adapted from Oxfam’s Fairworld Cookbook.
Serves 6

Ingredients

  • 1.25kg boned shoulder of lamb
  • 50g unsalted butter
  • 2 tbs vegetable oil
  • 2 1/4 tsp ground saffron
  • 1 tsp ground black pepper
  • Salt to taste
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1/2 tbs ground cinnamon
  • 1 medium onion, grated or very finely chopped
  • 100g Tropical Wholefoods dried mango
  • 100g Tropical Wholefoods dried apricots
  • 1 tbs sesame seeds
  • 1 cinnamon stick
  • 2 long strips lemon zest
  • 2-3 tbs honey
  • 75g almonds, blanched & halved

    Method

    Soak the dried fruit in water. Cut the lamb into 4cm cubes, trimming off any gristle and excess fat. Melt 40g of the butter and mix it with the oil, saffron, pepper, salt, cumin & cinnamon, and coat the lamb in the mixture. Tip into a wide frying pan or shallow flameproof casserole and cook over a moderate heat for about 3 min to toast the spices. Add the onions and enough water just to cover the ingredients. Bring to the boil, partially cover, then simmer gently for 1-2 hours or until the meat is tender.
    Dry-fry the sesame seeds and almonds in a small pan until they brown. Add the soaked fruit to the meat, along with the cinnamon stick, lemon zest and honey. Simmer uncovered for a further 30 min. Add the fruit soaking water if you are short of liquid. Scatter the nuts on top before serving.

  • Tropical Wholefoods © Little Recipe Book

    Advertisements

    Sweet ‘n’ Sour Stir Fry

    Serves 2

    Ingredients

  • 1 tbsp sherry
  • 1 tsp cornflour
  • 50ml/2fl oz pineapple juice
  • 2 tsp tomato ketchup
  • 2 tsp soy sauce
  • 1 tsp red wine vinegar
  • 2 tbsp sesame oil
  • 200g/7oz Quinova chunks
  • salt & freshly milled black pepper
  • red pepper, sliced and cut into 1 inch diamond shapes
  • 50g/2oz mange tout, trimmed
  • 50g/2oz cashew nuts

    Method

    Begin by mixing the sherry and cornflower to a smooth paste. Add the pineapple juice, ketchup, soy sauce, sugar and red wine vinegar. Mix well and set on one side.

    Next, heat 1 tbsp of the oil in a wok or large non-stick pan over a low heat. Add the Quinova and fry gently for 5-10 minutes, turning frequently. Season well.

    Add the remaining oil to the pan/wok along with the pepper, mange tout and cashew nuts. Fry together for 2-3 minutes with the Quinova. Pour in the sauce, toss and serve immediately.

    Serve with rice or noodles.

  • © Quinova

    Sugar Free, Dairy Free Lemon Custard

    Here is a recipe replacing sugar with syrups from the Macrobiotic range at Clearspring – it’s easy to make, a lot healthier than conventional sweets and can be eaten hot or cold… enjoy!

    (Serves 4 – 6)

    • 1/2 cup apple juice
    • 1 tbsp agar flakes
    • 1/2 cup maple /rice syrup pinch of sea salt
    • 2 tbsp lemon rind
    • 1/4 cup lemon juice
    • 2 tbsp arrowroot /kuzu root powder
    • 1/3 cup soy milk lemon slices for garnish
    1. Bring the apple juice and agar flakes to the boil and simmer for 8-10 mins until the agar has dissolved. Stir.
    2. Add the syrup, salt and lemon rind to the pot and stir once more.
    3. Dilute the kuzu powder in cold soy milk, then add to the simmering pot of agar mixture and stir constantly until the liquid is translucent and bubbling.
    4. Turn off the heat, add lemon juice and mix well.

    © Clearspring 2007

    Stuffed Peppers

    Serves 4. Oven Temp: Gas mark 6, 400°F, 200°C

    Ingredients

  • 4 green peppers, halved lengthways & de-seeded
  • 2-3 tbsp olive oil
  • 400g/14oz Quinova Mince
  • salt & freshly milled black pepper
  • 50g/2oz currants
  • 198g can sweetcorn, drained
  • 185g can tuna, drained & flaked
  • 2 tbsp lemon juice
  • 400g tin chopped tomatoes
  • 1-2 tbsp tomato puree
  • 150ml/5 fl oz vegetable stock
  • Parmesan shavings to serve or suitable substitute

    Method

    Place the peppers in an ovenproof dish. In a non-stick frying pan, heat the oil and add the Quinova mince, season well and fry gently over a medium heat for 8-10 minutes. Stir in the currants, sweetcorn, tuna, parsley, lemon juice and 3 tbsp of the chopped tomatoes. Mix well and heat through for a further 2-3 minutes. Remove from the heat and spoon the mixture equally into the halved peppers, top each with a dot of tomato puree. Combine the tomatoes and stock and pour around the base of the peppers. Cover with foil and place in a pre-heated oven for 30-35 minutes.

    Serve with salad and top peppers with the parmesan shavings.

  • © Quinova

    Spicy Honey Marinade

    deal for barbecued or grilled chicken or pork.

    You will need…
    Method

    Mix all the ingredients together, then spoon over meat. Cover and marinate in the fridge for 2-3 hours until all the flavours have combined. Place meat on pre-heated grill or barbecue and cook as required, basting occasionally with remaining marinade.

    © Rowse

    Simply Delicious Tofutti pasta bake

    Why not try this gluten free, dairy free pasta dish? – Serves 4

    Oven temperature

    • 200 degrees/Gas Mark 4

    Instructions

    • Sweat off finely chopped onion with crushed garlic, mix in pasta and Tofutti with 100 centilitres of vegetable stock.
    • Add spinach, roughly chopped, and layer sliced tomatoes on top.
    • Cook in the oven for 40 minutes.
    • Serve on a bed of watercress, slightly sprinkled with olive oil.

    Shiitake Mushrooms & Rice

    This recipe was kindly provided by one of our customers. If you’ve got a favourite recipe that you’d like to share with other GoodnessDirect customers, please e-mail it to us at info@goodnessdirect.co.uk and we’ll try to include it on our site.

    Ingredients:

    3 tablespoon Shiitake mushrooms
    350g long grain brown rice
    200g frozen peas
    6-8 chopped spring onions
    2 hard boiled eggs
    3 tablespoons halved pecan nuts
    grated rind of 1 orange
    light soy sauce

    Soak shiitake mushrooms in water for 10 minutes and cut into slices with scissors. Remove wooden stalks. Place shiitake and soaking water in base of steamer and add grated orange rind. Place cooked rice in top part of steamer. Put the lid on and cook at a low heat making sure that enough water remains in the bottom to prevent it from burning. Boil the eggs and shell and half the pecans. Peel the eggs and slice each into three. Place the rice in a heated dish and pour on the shiitake and their liquors and gently fold in. Add the pecans and egg. Shake over soy sauce.