Showing posts with label Almond. Show all posts
Showing posts with label Almond. Show all posts

Jan 13, 2015

Moroccan Lamb with mint, apricots, almonds and dates

Preparation Time: 20 minutes
Cooking Time: 2 hours
Serves approx 4

600 g of lean lamb meat diced
1 tablespoon of olive oil
1 onion chopped
2 garlic cloves crushed
700 ml of lamb or chicken stock
1 cinnamon stick (if you desire this flavour) - note take this out after one hour
one teaspoon of zest of orange and juice of one orange
1 tablespoon of fresh mint chopped
50 g almonds flaked
200 g read to eat dried apricots
1 tablespoon of honey
handful of dates pitted cut in half
Salt and pepper to your taste
12 broccoli florets

Heat a little oil in a large casserole pot to cook on stove top.  Add lamb and cook until brown, set aside.

In the same casserole pot add a little more oil and the onion and garlic.  Cook until opaque then add the lamb and the stock and stir through.  Then you can add the zest of orange, honey, orange juice, cinnamon stick (only for an hour in this casserole) and also add a little salt and pepper.  Bring this to the boil carefully slowly and cook for an hour covered.

After an hour add the apricots, almonds, dates and the mint.  This can be cooked slowly for another hour and served with either Cous cous or rice.

Nov 5, 2012


Preparation Time: 10 minutes approx
Makes around 15-20 small ones

2 egg whites
pinch of cream of tartar
drop of almond essence
1 cup almond meal
1/3 cup caster sugar
2 tablespoons of plain flour
blanched almonds to top each

Rub butter on a flat oven tray or you can use grease proof paper.

Preheat the oven to around 150 degrees fan forced.

Place egg whites and the cream of tartar into a mixing bowl and beat with electric mixer until soft peaks form.  Then add almond essence while beating and then the sugar.  Keep beating until its glossy and kind of thick.

Gently fold in the almond flour and the plain flour and stir until combined.  Spoon into a piping kit with a star nozzle.  Pipe the rounds to what size you like spacing them about 3cm apart.  Top each with one blanched almond.  Bake for around 20 minutes or until lightly golden in colour.  Transfer them when cooked to wire racks to cool then you can keep these in airtight containers for up to two weeks.