Cookery Three recipes from Darina Allen’s new book One Pot Feeds All
One pot wonders Masala lamb shanks SERVES 8 This rich spicy dish is often better reheated the next day, or the day after. If you have any of the sauce left over, toss it with some pasta or noodles for a simple supper. 8 lamb shanks, weighing approx. 1.2kg in total 1 tablespoon ground turmeric 3cm piece of fresh ginger, grated 3 garlic cloves, crushed sea salt FOR THE MASALA PASTE 2 tablespoons extra virgin olive oil 25g desiccated coconut 1 bay leaf 1½ tablespoons coriander 1 cinnamon stick seeds 5 cloves 2 tablespoons poppy seeds 6 cardamom pods, bashed 1 tablespoon fennel seeds 450g onions, sliced ½ tablespoon freshly ground 1x 400g tin of chopped tomatoes black pepper 1–2 teaspoons honey 2– 3 red chillies, finely 2 teaspoons freshly roasted and chopped ground cumin 3 teaspoons freshly roasted and FOR THE MINT YOGURT ground coriander 4 tablespoons chopped mint 2–3 green chillies, halved 300ml natural yogurt 1 x 400ml tin of coconut milk sea salt and a little honey, to 8 large potatoes, peeled and halved taste lots of fresh coriander sprigs, to serve Put the lamb shanks into a 27-29cm 4.1-4.7-litre casserole and add the turmeric, ginger, garlic and some salt. Pour in enough water to cover (approx. 2.4 litres) and bring slowly to the boil. Reduce the heat, cover with a lid,and simmer gently for 2 hours or until the meat is tender. Meanwhile, grind the ingredients for the masala paste in a spice grinder or pestle and mortar, and set aside until needed. Once the lamb shanks are cooked, remove them carefully from the pan and keep warm. Pour all of the cooking liquid into a separate pan and set aside. Return the casserole to a low heat with the extra virgin olive oil. Add the bay leaf, cinnamon, cloves and cardamom and stir-fry for 1–2 minutes. Add the onion and fry for 5-6 minutes until it starts to soften. Add the chopped tomatoes and honey and cook for 5 minutes. Sprinkle in the ground cumin and coriander, add the green chillies and cook for 3 minutes. Finally stir in the masala paste and coconut milk and bring slowly to the boil. Taste and add salt, if necessary. Return the cooked lamb shanks to the pan and pour in enough of the cooking liquid to come halfway up the shanks. Bring to the boil, cover with a lid and simmer gently for 10 minutes, turning the shanks several times during the cooking time.Add the potatoes to the pan, replace the lid and cook for 20 minutes or until the potatoes are fully cooked and the lamb is almost falling off the bones. Season to taste. To make the mint yogurt, stir the chopped mint into the yogurt and season to taste with salt and honey. Sprinkle the casserole with lots of fresh coriander and serve with the mint yogurt. 64 Senior Times l November - December 2019 l www.seniortimes.ie
Autumn tart This is definitely my ‘go-to’ recipe for a super quick and delicious comfort pud. Even though I call this version with plums Autumn Tart, I make it throughout the year with different fruits, including rhubarb, gooseberries, greengages, peaches, nectarines, apples and pears, and add a few juicy fresh berries when I have them. The sponge base is quick to make in a food processor and you can ring the changes by experimenting with different flavours, such as freshly chopped lemon verbena, rose geranium or rosemary FOR THE FRUIT BASE 175g granulated sugar 110ml water 450g plums, halved and stoned, or dessert apples, such as Egremont Russet, Cox’s Orange Pippin or Charles Ross, peeled and cut into quarters or eighths, depending on size
FOR THE SPONGE TOPPING 150g softened butter 150g granulated sugar 200g self-raising flour 3 organic, free-range eggs
Preheat the oven to 160°C/gas mark 3. Put the sugar and water into a 25cm ovenproof sauté pan or cast-iron frying pan and stir over a medium heat until the sugar has dissolved. Continue to cook, without stirring, until the sugar caramelises to a rich golden brown (if the caramel is not dark enough, the tart will be too sweet). Once the caramel darkens to a golden brown, remove the pan from the heat and arrange the prepared fruit, cut-side down, in a single layer over the caramel. To make the sponge topping, combine the butter, sugar and flour in the bowl of a food processor. Whizz for a second or two, then add the eggs and stop as soon as the mixture comes together. Spoon the cake mixture over the plums and spread gently to create an even layer. Bake for about 1 hour. The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan. Remove from the oven and set aside to rest in the pan for 4–5 minutes before turning out. Serve with crème fraîche or softly whipped cream. To make the mint yogurt, stir the chopped mint into the yogurt and season to taste with salt and honey. Sprinkle the casserole with lots of fresh coriander and serve with the mint yogurt.
