This is a combination of three recipes, which was going to be either absolutely fabulous or a complete overload of flavours and ingredients. It turned out to the first option and so I am recording it for future reference.
800g butternut squash, peeled and cut into 2cm chunks
1 medium bunch of spring onions, trimmed and halved
a few splashes of olive oil
4 cloves of garlic with skin on
2 cm chunk of fresh ginger
2-3 bay leaves
1/2 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
Soy balsamic dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tbsp soy sauce, I used dark one
1 fresh red chilli seeded and finely chopped
1 garlic clove, finely chopped
1 tsp clear honey
Heath the over to 220C/fan 200C/gas 6. Place the squash, spring onions and garlic in a large roasting tin. Drizzle with 1 tbsp olive oil and sprinkle with seeds and season. Roast for 30 minutes, shaking the tray a couple of times to keep it from sticking.
Whilst roasting slice the chorizo and dry fry until crispy. Set aside.
Pop the garlic cloves from the skins, mash and stir into the dressing. Whisk together the dressing ingredients.
Put the rocket in a salad serving bowl and arrange the squash on top. Pour the dressing over, sprinkle with the crispy chorizo and serve.
This recipe works for a light, one-pot family supper. I made it last Friday for six people, because I didn’t want to spend much time in the kitchen in the run up to dinner. I tried to do it in two stages, adding potatoes later. Though the stew was tasty, I suspect it would have been better if I hadn’t done that – the fennel might have stayed crunchier. Will make again, as this is an interesting variety of lamb stew – no brown flavour and orange and fennel combination produce amazingly subtle flavours for a stew! I am not sure this is anywhere near Morrocan cuisine but people commented on the combination as being typical for it.
Serves 4, Ready in 45 minutes
600g cubed lamb (as the number of guests increased, I added about as much of pork shoulder diced. Wasn’t noticeable in all the lamb juicy goodness.)
2 tbsp plain flour, seasoned
2 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, chopped
1 tsp fennel seeds
Grated zest and juice of 2 oranges
300ml fresh chicken stock, hot
500g baby new potatoes (I didn’t have any new ones, so chopped bigger potatoes too big chunks at first, had to halve them as they have to cook in the stew)
1 large fennel bulb, roughly chopped
1 tbsp red wine vinegar
2 tbsp chopped fresh parsley
In a bowl, coat the lamb in the seasoned flour. Heat the oil in a large frying pan over a high heat. Add the lamb, in batches, and brown for 5 minutes. Remove and set aside.
Tip: Lamb is young and always tender, which is why this stew can be cooked so quickly. Use ready-cubed lamb or cut up your own choice of cut – for lean meat, choose leg; if you like it slightly fattier, try neck fillet.
Add the onion, garlic and fennel seeds to the pan and cook for 5 minutes, stirring occasionally, until softened and golden.
Stir in the orange zest and juice, the chicken stock, potatoes, fennel and browned lamb. Bring to the boil, then cover and simmer gently for 20 minutes or until the potatoes are tender.
Stir in the vinegar and parsley and adjust the seasoning to taste. Serve in warmed bowls with steamed spinach or spring greens. I had to add quite a bit of salt at the end as I am scared of over-salting, but the meat and potatoes can take quite a bit of salt to get the flavours stand out as they should.
Note: Nutritional Information per serving:
422kcals, 19g fat (6.3g saturated), 37.2g protein, 28.9g carbs, 7.3g sugar