Archive for the ‘Marinade-Flavour Rub’ Category

This simple flavour rub for a lamb steak or chop is full of the summer warmth of North African spices: cumin, paprika and coriander. Perhaps then in November, once the nights start to draw in, it is a good way to bring back Mediterranean holiday flavour memories that are by now receding into the past.  It is almost too simple a recipe to add here but I have been exploring different marinade recipe ideas recently: for pork especially but also for chicken and lamb so wanted to add this as a stand alone item.  The original recipe was for marinaded chop with a delicious minty/fruity couscous but I have divided the recipe into two posts, with the couscous to follow next.  Both recipes stand alone, of course … but they were delicious together.

The recipe comes from a winter (Jan/Feb 2011) issue of the Tesco free instore magazine. In the original the spice rub marinade is simply rubbed onto the meat just prior to cooking, but to get a better depth of flavour it is much better if left throughout the day or overnight.  The recipe is delicious if served with Orange Couscous, its original accompaniment.  I quickly grilled the lamb steak on a George Foreman grill, but it could be grilled conventionally or pan fried as in the original recipe.

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Moroccan Style Marinaded Lamb Steaks
(Serves 4)

4 thick lamb chops or steaks (alternatively use chicken or pork)
2tbsp olive oil
1tsp ground cumin
large pinch paprika
1tsp ground coriander
Salt & ground black pepper

1.   Wipe the lamb steaks and place in a dish.

2.  Sprinkle over the the spices, add a little salt and pepper and then drizzle over the olive oil.

3.  Gently turn the chops around in the spicy mixture using fingers or a fork then cover and leave the flavours to develop.  Ideally this should be throughout the day or overnight.

4.  Using as much of the spicy marinade as possible, grill the chops or steaks under a preheated hot grill for about four minutes each side, or a little long if preferred, but until the lamb is cooked to your preference.  Alternatively they can be gently pan fried for a similar length of time in a hot frying pan with a little additional olive oil if needed.  A George Foreman grill can also be used.

5. When cooked, the meat can be covered with foil to keep warm while the couscous mixture is being finished.  The meat can either be served in one piece or cut into strips or chunks.


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This has to be one of the best ketchup based recipes I have come across.  I know it seems excessive to repost two recipes from the same source consecutively, but this recipe and the one for home made Tomato Ketchup posted last week just have to go together – I do hope that Celia, from whom they both originate doesn’t mind.  (I do believe in giving credit where it is due!)  Actually the recipe is Celia’s but the method is my usual one and very similar to that used by Nigella Lawson.

The source is the same as for the ketchup: the inspirational Fig Jam & Lime Cordial.  Celia writes in her original post, Roasted Pork Ribs:

“I wanted a sweet, sticky sauce to cook these in and ended up concocting my own marinade…”:

(and very good it is too – did I say that before?!).  By all means use ribs but I have adapted the recipe for a more meatier cut as we don’t usually eat ribs.  Mostly I use the leanest rind free belly pork strips I can find (Sainsburys in the UK have relatively inexpensive Pork Streaky Rashers) but spare rib chops or pork steaks would be suitable too … as would chicken.  (I have collected together a list of tried and untried marinade recipes in a previous post, particularly ones for use with pork, chicken and beef – though they might be able to be used with other meats, or even fish.)  I you have a favourite one I would love to hear from you.  I have translated tCelia’s original Australian ingredient quantities into their UK equivalents, otherwise I used the recipe exactly as in the original, halving the quantity of marinade for 3-4 belly strips – the original was for 1kg (about 2lbs) ribs.  It is worth freezing a bag of ready marinaded meat.   I have been known to make two or three times the quantity (each portion family meal sized).  Once defrosted this can be tipped into a dish and cooked for a quick meal.  Sticky Tomato Pork would be good served with the pork cut into squares before marinading, then cooked and served as buffet or tapas bites.  It would also be good served as a starter dish at a Chinese meal when, of course, ribs would be particularly appropriate.

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Sticky Tomato Pork
(6-8 pieces)

4ozs/110g tomato ketchup (see recipe for home made Tomato Ketchup)
2ozs/55g runny honey
1 tbsp light soy
1 tbsp Worcestershire sauce
1 tbsp white wine vinegar

1.  Place a plastic bag generous enough to contain the meat and the marinade ingredients (plus a little extra room for movement) over a bowl.

2.  Put in the meat and then add the remaining ingredients.

3.  Seal the bag and gently move the meat and the marinade round together by squeezing with your fingers.

4.  Put in the fridge and leave to marinade for at least one hour but preferably all day or overnight.

5.  Preheat the oven to 200oC/400oF/Gas 6. Tip the marinaded meat into a roasting dish and cover with foil.  Put into the oven for about 45-50 minutes, turning the pieces of meat over to baste.  Remove the cover for the last 10 minutes to allow the meat to brown and any liquids to reduce.

6.  Serve with rice or flatbreads and salad.  They are also delicious served with crispy jacket potato wedges, as recommended in the original recipe.

Link to collected Marinade Recipes that sound worth trying
All Marinade recipes on this site…

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This is such an easy recipe: simply combine all the ingredients in a plastic bag and leave the flavours to develop. It includes one of my favourite flavours, Star Anise, which is an unusually shaped spice with an easily recognisable floral shape.   Along with root ginger, it infuses this marinade with the distinctive flavour of Far Eastern food, plus giving off a wonderful aroma when cooking.  With a holiday looming I know I will need to call on my repertoire of quick and easy recipes, but it is always a useful quick meal to for a busy day. Bearing this in mind there are ready marinaded portions of this recipe in the freezer, each bagful enough for a meal for my family.  All I have to do is remember to get one out of freeze in the morning, add the onion pieces and defrost in the fridge or a cool place during the day.  Then in the evening simply tip the contents of the bag into a dish, cover and pop into the oven.  Although cooking takes around an hour it gives time to get on with the vegetables and other jobs.  Easy-peasy!

The source for this recipe is Finger Lickin’ Ribs from the book Feast: Food that Celebrates Life by Nigella Lawson, but with some slight variations.  The title has been tweaked, adding the word aromatic and removing the reference to ribs which I would never use.  (We find them a lot of effort for very little reward.)  In their place I usually use lean belly pork strips, but sometimes spare rib or loin chops.  Chicken could also be substituted and it could even used to marinade a larger piece of meat, which should definitely be left overnight before cooking.  We like much more onion too (this can be as much as a small/medium onion per person).  The original recipe used molasses but I substituted the much more readily available black treacle.  Finally, as an alternative to ring the changes, orange juice could replace pineapple.  I found that the dish needed to be covered with foil as it tends to spatter whilst cooking, but this should be removed for the final 10 minutes or so to allow the juices to evaporate and the meat to crisp a little.  I’m afraid that this is not the easiest dish to photograph attractively (especially as it was taken on a winter evening under electric strip lighting and looks much more greasy than it really is – I must photograph it again in the summer!).  It’s very unflatteringly ‘brown’, but delicious nonetheless.  Do give it a try.  I use other marinade recipes which are equally tasty and links for these will appear further down in due course once I have added the recipes.

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Aromatic Finger Lickin’ Pork
(Serves 4)

4-8 lean belly pork strips (1-2 per person depending on size)
1 spare rib or loin chop per person
4 small/medium onions (less if you prefer)
1 star anise
1 small cinnamon stick broken into pieces
1 small green chilli, with seeds & inner membrane removed
A 1inch/2.5cm piece fresh ginger
Juice & zest of a lime
2tbsp soy sauce
1tbsp sunflower oil
1tbsp black treacle or molasses
50ml pineapple juice (¼ small carton – freeze the remainder in 50ml portions)

1.  Line a medium sized bowl with an open plastic bag big enough to hold all the ingredients but leaving enough room to tie together and seal.  If you are intending to freeze for a later date then leave out the onion until it is going to be cooked.

2.  Into the large plastic bag put the meat, the peeled onions, each cut into about eight segments, the star anise and the crumbled cinnamon stick.  Add the chilli, finely chopped (for more heat do not remove the seeds and membrane and the peeled and finely sliced ginger.

2.  Zest the lime and squeeze the juice into the bag and add the the soy sauce, oil, treacle and pineapple juice and seal the bag by tying a knot.   Carefully squeeze the bag to combine the flavourings with the meat as much as possible.  Ideally the bag should be left overnight (or throughout the day) in the fridge, but it needs to marinade for at least two hours.

3.  Preheat the oven to 200oC/400oF/Gas 6. Once it has reached room temperature pour the contents of the bag containing the marinaded meat into a roasting tin. Cover with foil and put into the oven for 1 hour, turning the pieces of meat over and removing the cover for the last 10 minutes to allow them to brown and any liquids to reduce.

4.  Serve with rice or flatbreads and salad.  If using belly strips the pieces can be cut into bit sized pieces and served as part of a hot buffet or on a starter selection plate at a chinese style meal.


More pork marinades – or maybe chicken (perhaps other meats and fish too):
(Please leave comments about the following recipes with the recipe at the link given rather than here – thanks!)

Australian Spiced Roast Pork

100_2332-Australian spiced roast pork

http://www.hopeeternalcookbook.wordpress.com 'Meanderings through my Cookbook'

Sticky Tomato Pork
based on Roasted Pork Ribs (Fig Jam & Lime Cordial)

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Moroccan Style Marinaded Lamb Steaks

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Other marinade recipes I have found, as yet untried (various meats):

Four Pork Barbecue Sauces via The Evening Herault
(Standard Barbecue Sauce, Cha shao – Cantonese BBQ pork, Barbecued Irish pork chops, Jamie Oliver’s best BBQ meat sauce)
Slow Cooker Chinese Ribs via Greedy Rosie
Barbeque Flavoured Pork via Farmersgirl Kitchen
Best Five-Spice Pork Spare Ribs via Best Recipes
rench Style Spareribs via Lemons & Anchovies
Char Siu Pork via The Spanish Wok

Red Garlic Chicken via The Complete Cookbook
Spicy & Sticky Orange marinade via Souperior
Marmalade & Wine Chicken Kebabs via The Complete Cookbook
Sticky Chicken Wings via Lavender & Lime
Poricha Kozhi (Fried Spiced Chicken) – Indian Street Food via Rhis Foodie World
Middle Eastern Marinated Chicken via Searching for Spice

Korean Style Bulgogi Barbecue Beef via Rhis Foodie World
Balsamic Roasted Beef via Noble Nourishment

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This is one of those relatively simple dishes that is ideal if you only want a light meal on a hot summery day, but actually I would be happy to eat at any time of year!  Apart from the time taken to marinade the meat and prepare the kebabs, it is quick to cook in a preheated oven.  Accompany with a portion of boiled Jasmine Rice, plus salad or some peas served on the side, if you wish.  The tomato and chilli sambal is a perfect sauce to accompany to the dish.

Yet again this recipe comes from one of my favourite books: Hot & Spicy Cooking: Exciting Ideas for Delicious Meals with recipes by Judith Ferguson, Lalita Ahmed and Carolyn Garner.   The finished meat was spicy and fragrant but not especially hot.  I used ready made tamarind paste in place of soaking and preparing tamarind pods (although the sourness of lemon juice would give a similar flavour).  Now I know we like the recipe I may see if I can find some Indonesian Soy Sauce, Kekap Manis, but the first time I used a combination of dark soy sauce and dark brown sugar.  The only other change to the recipe was to thread the marinaded meat alternately with cherry tomatoes, cubes of yellow or orange pepper and green pepper or slices of pre-blanched courgette.  This gave extra colour and a healthier dish: anyway I love grilled vegetables in kebabs.   I grilled my skewers of meat but they would be ideal cooked on a barbecue.   A piece of meat and one or two small pieces of vegetable combined on a cocktail stick would also make a good starter or buffet dish. 

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Tamarind Chicken Satay
(Serves 4, 6 if using vegetables as well as meat)

4 chicken breasts, skinned, boned and cut into 1.25cm cubes
Cherry tomatoes, sliced courgette & yellow/orange pepper (optional)
1tbsp sunflower oil
5cm piece tamarind, soaked in 100ml hot water 
2tsp tamarind paste 
Juice of 2 lemons
2 cloves garlic, crushed
1tsp ground cardamom
½tsp ground nutmeg
Salt and pepper
1 teaspoon kekap manis sweet soy sauce
1tsp dark soy sauce and
½tsp dark brown sugar or jaggery

Tomato & Chilli Sambal
1 red chilli pepper (for less heat remove the seeds and/or reduce the amount/size of chilli)
1 small piece fresh ginger, grated
1 clove garlic, crushed & finely chopped
450g/1lb fresh tomatoes, peeled & seeded
4 tbsps oil
1 tbsp lemon or lime juice
1 tbsp dark brown sugar
Salt & pepper

1.  Put the pieces of chicken in a large bowl. Mix the marinade ingredients together and pour them over the chicken. Stir well and refrigerate for at least 30 minutes, but longer if possible.

2.  Soak the skewers in a bowl of water.  This prevents them from burning: especially important if barbecuing.

3.  Grind the chillis, ginger and garlic together in a food processor or using a pestle and mortar. Chop the tomatoes coarsely, use the food processor if available and blend them into the chili mixture.

4.  Heat the oil in a wok or large frying pan.  Fry the tomato mixture for about 5-6 minutes, stirring occasionally to prevent it from sticking.  To prevent sticking, add the lemon or lime juice and a spoonful of water, if the sauce starts to become too thick.

5.  Stir in the sugar and season to taste.

6.  If using vegetables as well as chicken cut each into similarly sized pieces, allowing the same number of pieces for each portion.  If using courgette the pieces need to be blanched: pour over boiling water and leave for 5 minutes, before plunging into cold water or cook for 1-2 minutes in a microwave oven.

7.  Thread the marinated chicken cubes onto thin wooden skewers.  If using vegetables as well then alternate the chicken with the vegetable pieces, using each colour of vegetable in turn.

8.  Brush the threaded kebab with any remaining marinade supplemented with a little extra oil if necessary.

9.  Preheat the grill and cook the chicken gently, turning frequently, until golden brown.  This should take 5-8 minutes.  Continue to brush the chicken with the remaining marinade during cooking.

10.  Serve with Boiled Jasmine Rice.  Peas and salad can be served as an accompaniment but if serving chicken and vegetable skewers a small side salad should suffice.

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Sometimes a recipe that I just have to try pops into my Inbox from one of the sites that sends me regular updates.  A trip to the supermarket shortly after I first saw this recipe and I had a attractive jar full of feta cheese waiting for me to try.  I had to be patient and do as the recipe suggested, but as soon as the week was up I ‘dived in’ – and was not disappointed!

So, thank you to my UK Food Bloggers fellow member, Nic at Cherrapeno for her recipe: Make your own Marinated Feta.   Of course, we all adapt and amend recipes to suit our own tastes.  The ingredients below are for my own version, adjusted to complement the size of block of feta cheese available locally, but with some other ‘tweaks’ too.  I love olives so added some to the second jar I made and will definitely add them again.  I halved the number of chillis as I did not want to spicy a flavour.  The oil is delicious too so don’t forget to mop up the puddle on your plate with some of the crusty bread you serve alongside.  I would definitely serve this as a starter, along with some other marinaded items, such as mixed peppers.  I have tried making this with the cheaper feta type cheese you can buy, which is usually called something like ‘Greek style salad cheese’ and it is fine, though for entertaining I would definitely splash out and buy real Feta.  Only problem with this recipe is that the jar doesn’t last long enough!

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Marinaded Feta

200g packet Feta cheese
½tbsp dried oregano
½tsp coriander seeds, ground – ¼tsp ready ground powder if seeds unavailable
½tablespoon cracked black pepper
2 or 3 sun-dried tomatoes in oil, depending on size
1 small fresh red chilli (2 if you wish) – split lengthways, remove seeds for a milder taste
3-4 small sprigs fresh rosemary
25g/1oz green or black pitted olives, or a mixture (optional)
Olive oil

1.  Drain the whey from the packet of feta and pat dry with a paper towel to remove the maximum amount of liquid. 

2.  Cut into cubes: I cut the block into four long pieces lengthways and then crossways into cubes – around 36-40 pieces.  (Make the pieces larger if you wish by making 3 strips and then crossways into larger cubes.) 

3.  Place the cubes in a bowl.  Sprinkle with oregano, crushed coriander seeds and black pepper.

4.  Cut the tomatoes into three our four pieces each.

5.   Sterilise a jar (about 500-600ml) that is big enough to take all the ingredients by pouring in water from a boiling kettle, draining and filling immediately.  (Make sure the lid is sterlised in a similar way.)

6.  Gradually fill the jar with the cubes of cheese, the pieces of tomato and the olives, poking in the chilli and sprigs of rosemary from time to time so all the ingredients are fairly evenly spaced through the jar.  Make sure that all the herbs in the bowl are included as well.

7.  Pour in a little oil from the sun dried tomatoes (about 2-3tbsp) and top up with extra olive oil as needed.  The ingredients need to be fairly tightly packed with the oil filled to the brim.

8.  Seal the jar tightly.  Refrigerate for 1 week before using. (The marinaded feta will keep for 6-8 weeks in the fridge).

9.  Serve at room temperature for lunch or as an starter. This would also make a good culinary gift.  I have used the excess oil and chilli as a starter for the next jar and I think this could be done two or three times, before needing to start again from scratch.

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The soft cream, beige, brown and maroon colours of a mixed bean salad is attractive and delicious addition as part of a summer salad meal and a useful dish to serve on a buffet table.  I tend to make a large potful and keep it in the fridge to eat over several days – but I find it rather ‘moreish’ and it is very difficult not to help myself to a quick spoonful every time I open the door! 

These recipes come from Vegetarian Kitchen by Sarah Brown, the book of her BBC TV series from the 1980s.  I first made these marinade recipes not long after seeing the series and buying the book and I find it difficult to decide which is my favourite, so I have posted both.  Mixed dried beans can be bought and cook them in advance, in which case about an hour needs to be added to the preparation time.  I find, however, that the beans often end up looking a similar colour, losing the individual shades which go to make the salad rather pretty.  The best way to avoid this is to use tins of pre-cooked beans, gently warming them through first to help soak up the flavours of the chosen marinade.  It used to be much more economical to buy and cook dried beans, but tinned beans are much less expensive now, especially if bought from the ethnic food aisle or from the supermarket’s ‘economy’ range.  Both marinades look virtually the same: as for flavour, the ‘Dark & Spicy’ is actually not very hot (increase the proportions if you wish after you have given it a try) the ‘Light & Sharp’ is a fragrant mixture of lemon, garlic and ginger.  I usually make this second one for entertaining.  Any leftovers keep well in the fridge and can be eaten over two or three days if necessary – if there is any left.

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Marinaded Mixed Bean Salad
(Serves 8 – more as part of a buffet)

For the Bean Mixture use either:
4-5 400g tins of ready cooked beans
red kidney, borlotti, haricot/cannellini, black eye peas & chick peas – choose varied colours (empty the beans into a saucepan and gently warm through before dressing with chosen marinade – be careful not to cook as they are often already very soft
Mixed dried beans about 1kg
 – half the weight of the eventual amount of cooked beans. (Cover with water, do not add any salt, bring to the boil and boil for 10 mins.  This is important as Red Kidney beans contain a toxin which can cause stomach upsets unless they are boiled in this way – and Red Kidney beans are needed for their colour. Continue to cook on low heat, still without adding any salt, until softened – around 1 hour in total.  Drain well and dress with chosen marinade.  The liquid can be used as a stock to enrich other recipes.) 

Dark & Spicy Marinade
6fl ozs/175ml olive oil
3fl ozs/75ml red wine vinegar
½ tsp salt
½ tsp freshly ground coriander
1 tsp freshly ground cumin
½ tsp chilli powder
1 clove garlic, crushed

Light & Sharp Marinade
6fl ozs/17ml sunflower oil
3fl ozs/75ml lemon juice
½tsp salt
freshly ground black pepper
½tsp dry mustard powder (Colemans English is ideal)
½tsp freshly grated root ginger
1 clove garlic, crushed

1.  Mix together the ingredients for the chosen marinade.

2.  Prepare the bean mixture (either by using tins or by pre-cooking dried beans – see above).

3.  While the beans are warm, pour the marinade over and gently stir to combine. 

4.  Cover and leave in a cool place, transferring to the fridge if possible once cold, to allow the flavours to permeate the beans.  Ideally do this overnight or at least for severall hours.

5.  Just before serving chopped parsley can be sprinkled over the salad to add extra colour – for the Dark & Spicy marinaded beans chopped fresh coriander can be substituted.

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This is a lovely mild and fragrantly spiced oriental style dish, perfect for summer, with the creamed coconut and acidic lime juice complementing each other beautifully.  They are flavours of the east, but the book does not connect this recipe with a particular country.

The original recipe for Pork with Lime & Chilli comes from Hot & Spicy Cooking: Exciting Ideas for Delicious Meals with recipes by Judith Ferguson, Lalita Ahmed and Carolyn Garner. I used my wok to cook the recipe, but it could equally well be made in an ordinary saucepan or frying pan.  Just remember to start at least an hour beforehand (preferably longer) to allow enough marinading time for the pork.  The only changes I made to the recipe was to use less oil: the meat was originally deep fried, which I felt was really not necessary and to reduce the amount of chilli from 1 green and 1 red to just ½-1 green chilli.  Chilli lovers may like to increase the amount according to taste.

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Pork with Lime & Chilli
(Serves 4)

1 clove garlic, crushed
1tsp brown sugar
1tsp oil
1tsp lime juice (about ½lime)
1tsp cornflower

450g/1lb lean pork, cut into 2.5cm/1inch cubes
1tbsp oil for frying
½-1 small green chilli, deseeded & chopped
8 spring onions, trimmed and diagonally sliced
1tsp ground turmeric
1tsp ground coriander
1tsp ground cumin
1tsp ground nutmeg
Small pinch ground cloves
4tbsp light soy sauce
1 lime, juice & zest
50g grated creamed coconut
140ml/¼pint boiling water
Salt & pepper to taste

1.  Combine the marinade ingredients with the pork cubes in a large bowl.  Stir well so the meat is well coated.  Place in the refrigerator for at least 1hour, preferably more.

2.  Have all the ingredients ready to use before starting to cook: 
a.  Measure the ground spices into a small bowl. 
b.  After zesting the lime cut it in half and before squeezing out the juice, remove two thin slices and cut each in half.  Reserve these as garnish for serving.  (Only if the lime is small and does not produce much juice a little extra juice can be squeezed from the lime used for marinading the meat.) 
c.  Dissolve the grated creamed coconut in the boiling water and combine with the soy sauce, lime & zest.

3.  Heat the remaining oil in a wok and add the marinaded pork cubes.  Stir fry, turning the meat in the oil for about 10minutes until the cubes are golden brown.  Remove the meat from the wok, place on a sheet of absorbent paper and set to one side.

4.  Remove any excess oil from the pan, leaving a very small amount.

5.  Reheat the wok and stir fry the chilli and spring onions.  Stir fry for 2minutes.

6.  Add the ground spices and fry for no more than 30seconds. 

7.  Stir in the remaining ingredients and bring to the boil.

8.  Return the cubes of pork to the sauce, heat through and adjust the seasoning.

9.  Serve on a bed of rice: plain boiled or Thai Jasmine with a small half slice of lime as decoration, accompanied by a side dish of simply stir fried vegetables or a side salad.

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Ham is a traditional meat for the Christmas table, alongside the usual turkey.  We particularly enjoy them together at tea time as cold cuts with salad, pickles and chutneys. Cooking the ham completely or partially in ginger ale, rather than conventionally in water, gives a lovely sweet flavour which penetrates the whole joint of meat. Adding a glaze followed by a quick second cooking adds a further gingery spicy/sweet outer crust. I have served gammon in this way at a special Sunday lunch for family, accompanied by vegetables or ratatouille. It is very easy to make as the joint can be cooked the night before for a Sunday lunch and covered in the marinade for an hour or so before the short final cooking. I substituted canned ginger beer for the ginger ale of the original recipe (I used Old Jamaica brand, but any can be substituted.) The original recipe was for a large (12lb) joint of meat which was cooked in 7 litres (12 pints) of ginger ale, which at 1 pint per lb seemed rather a lot. For a very small ham joint of about 2lbs I used just one can, which still gave a good flavour but probably two, or at most three, cans would be ample for a larger joint. I am sure it does not matter if the ham is cooked in a mixture of ginger ale and a little water. It is important that the joint is pre-soaked to remove some of the salt used in the curing process.  The original recipe uses Ginger Marmalade: the combination of Orange Marmalade and ground ginger that I use was suggested as an alternative.

This recipe originally came from Nigella Lawson’s Christmas 2008 television programme, from her book Nigella Express. I scribbled the details, which were simple, on some scrap paper but was glad to find Nigella’s recipe for Ginger Glazed Ham online as well. The quantities given below are my adaptations of the original which have worked well for me. 

For a plain boiled ham, without using ginger beer, use all water plus 6-8 black peppercorns and a small bay leaf.

100_7739 Honey Glazed Ham

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Gingered Glazed Ham
(Serves 4-6)

1.5-2kg/3-4lb joint unsmoked boneless ham (as little rind as possible)
2 x 330ml cans of ginger beer (original recipe uses dry ginger ale)
A little water if needed (optional)

For glaze:
125g/4ozs orange marmalade
½tsp ground ginger
1 tablespoon hot English mustard (or ½tbsp mustard powder)
50g/2ozs soft dark brown sugar
¼tsp ground cloves

Slow Cooker method:
1. Place unwrapped gammon piece in a heatproof blow and pour over boiling water.  Pre-heat the slow cooker on high for 30minutes. 

2.  Remove gammon from bowl and throw away water.  Place gammon in slow cooker, cover with ginger beer (one can may be enough) and top up with boiling water.  Turn cooker to low and leave to cook: up to 2lb (up to 1kg) ham for 4-hrs, 3-4lb (1.5-2kg) for 5-6hrs.

To finish ham, continue from stage 3 below…

Stove top method:
1. Place the joint a good sized pan and cover with boiling water. Depending on size, leave it to soak for at least 20 minutes but longer if you wish a to remove more salt. If you are short of time, make sure you remove the most salty juices by pouring over the boiling water and leave for at least five minutes. Strain away the salty water.

2. Return the joint to the pan and pour over the ginger beer, topping it up with water so the liquid comes about half way up the pan and a good portion of the ham is covered. Bring the pan to the boil and then lower the heat slightly simmer for 1½hours.

3. Mix together the glaze ingredients a bowl.

4. Towards the end of the cooking time pre-heat the oven to 220oC/425o, unless you are going to finish the joint from cold (see 6 below).

Same day finish:
5. Gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully remove any skin, leaving a thin layer of fat. There is no need to score the surface, just cover liberally with the glaze and place the tray with the ham into the hot oven for 20 minutes.

Next day finish:
6.  Leave the joint to cool and finish the procedure the next day. Cover with the glaze at least 1hour before cooking as the flavours will take longer to penetrate the cold meat. Pre-heat the oven to 220oC/425oF and place the tray with the ham into the hot oven for 20 minutes.

7. The sugars  in the glaze will blacken a little while cooking but be careful not to overcook the joint at this stage. 

8.  Serve hot or cold.  Any meat juices from the oven cooking plus a little of the liquid from the stovetop cooking can be thickened with a little cornflour to make a gingery sauce, although taste it well as adding too much cooking liquid could make it salty.

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In her novel Chocolat, Joanne Harris writes a little about the Mexican background of the history of chocolate and the novel’s heroine, Vianne, serves her customers hot drinking chocolate flavoured with chilli. It may seem unusual, but cocoa has also long been used to complement the flavour of meat and is a key ingredient in the Mexican dish ‘Mole Poblano’. Chocolate and chilli are surprisingly good together, the heat of the peppers blending beautifully with the rich dark flavour of cocoa.  The Basque country of South West France, the city of Bayonne in particular, is well known for its fine chocolate and on holiday last year we enjoyed sampling a chilli flavoured variety. The chilli was surprisingly subtle but with a definite hot spicy ‘kick’.

I was delighted to discover this recipe for a spicy marinade for roast lamb which contained chocolate – and it was every bit as delicious as I hoped it would be. I made a few adaptations, using fresh orange in place of orange juice and squeezing some of this juice over the rice to give it a citrus flavour. The recipe would work equally well with some good thick lamb steaks or slow cooked lamb fillet.  The original recipe for Leg of Lamb with Chilli Sauce comes from Hot & Spicy Cooking: Exciting Ideas for Delicious Meals with recipes by Judith Ferguson, Lalita Ahmed and Carolyn Garner.

100_7613 Lamb with Chilli Sauce

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Roast Lamb with Chilli Sauce
(Serves 4)

1kg/2¼lb leg of lamb (or replace with lamb steaks or fillet)
5ml/1tsp cocoa powder
125ml/½tsp Cayenne pepper
125ml/½tsp Ground Cumin
125ml/½tsp Paprika
125ml/½tsp Ground Oregano
140ml/¼pt water
140ml/¼pt orange juice (2/3 oranges depending on size – includes garnish)
140ml/¼pt red wine
1 clove of garlic, crushed
30g/2tbsp brown sugar
15ml/1tbsp cornflour
Pinch of salt
Orange slices and fresh coriander to garnish

1. Trim the paper thin skin and any large pieces of surface fat from the lamb with a sharp knife. Place lamb in a shallow dish.

2. Cut one orange in half and remove a slice or two. Place in a covered container to reserve as a garnish. Squeeze the juice from the remaining pieces of orange and take enough from other oranges to make up to a generous ¼pint.

3. Leaving aside the cornflour, mix at least half of this orange juice with the remaining marinade ingredients. Pour this over the lamb, turning well so it is completely coated. Cover and refrigerate for 12-24 hours, turning occasionally.

4. Drain the lamb and place in a roasting pan. Reserve the marinade. Cook in a pre-heated 190oC/370oF/Gas 5 oven for about 2 hours or until meat is cooked according to taste basting occasionally with the marinade juices.  (If you usually leave the joint to roast while you are out then put most of the juices in the roasting dish and cook on a lower setting, turning the temperature up and basting the joint for a final 10 or 15 minutes before resting and serving the meat.)

5.  Remove lamb to a serving dish to rest and keep warm.  Add any remaining juices or a little water to the pan, stir to loosen the sediment, strain and put aside for a short while.  Skim off any fat that rises to the surface.  

6.  Mix the cornflour with a small amount of water in a sauce pan and then stir in the skimmed, strained marinade juices.   Heat gently, stirring all the time, until thickened. (This can also be done in a jug in the microwave by alternately giving short bursts of heat and stirring until thickened.)  More orange juice, wine or water can be added if necessary. Keep a little orange juice back to stir through the rice, if you would like.

7.  Garnish with the reserved orange slices and sprigs of coriander.  Serve with white boiled rice, stirring through just a little reserved orange juice to give a zesty flavour, the sauce and mildly spiced vegetables curry (so it does not overpower the lamb dish, but including more coriander which complements the citrus flavours).  The original recipe suggests you could also serve this with boiled potato and conventionally cooked vegetables.

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I love Roast Lamb, but am not a great lover of the mint sauce with which it is traditionally served.  This quick and simple method gives a lovely background hint of orange, as well as the more obvious rosemary flavour. Just be aware that these lovely flavours could be masked by mint sauce! 

This recipe is my own.  I find that I enjoy this even though I am not a lover of meat and fruit combined.  Perhaps because the recipe is not particularly sweet and I like the background citrus flavour. For a more pronounced orange flavour, you can squeeze one of the oranges and use the juice as well, either in the marinade or the gravy (or both).  The joint needs to be defrosted and prepared in advance of roasting (the night before, assuming it is for Sunday lunch next day) otherwise it can be cooked according to normal roasting times.


'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Roast Lamb with Orange & Rosemary

A lamb joint of your choice and size to suit number of diners
Zest of 2 oranges (3 if a large joint)
Juice of ½-1 orange (depending on size of joint) – optional
Large sprig of fresh Rosemary, shredded
1-2tbsp Olive oil
Salt and freshly ground black pepper

1.  Defrost the joint and place in a roasting tin on a rack so the fats and juices drip down below the joint.

2.  If using the orange juice, then pour over the joint now. (Or you could add some juice to the gravy later – or as well – if you wish.)

3.  Rub the joint with olive oil.  Sprinkle over orange zest and shredded rosemary, tucking sprigs of Rosemary into any gaps and slits in the meat.  Season.  Leave to marinade overnight or for as long as possible.

4.  Roast according to usual timings for the size of joint.  I tend to put joints of meat in a very low (140oC) oven very low from quite early (just before I leave for church) and raise the temperature when I return, which is often nearly three hours later, removing the lid for the final 15minutes of cooking.

5.  For the gravy separate the meat juices and remove the fat before thickening.  If you wish you can add a little orange juice (or additional orange juice) at this point.

6.  Lamb is lovely served with new potatoes and peas, if both are available, as well as other vegetables of your choice.

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