Friday, 19 October 2012

Melloreddus alla Campidanese...


Melloreddus alla Campidanese


This recipe has been provided by Cristina who works the Hotel Sa Pischeda in Bosa, Sardinia. She was a fantastic host when we spent a week painting the local town, vineyards, castle and coastline in September, as I'm sure our guests would agree. This recipe for Melloreddus alla Campidanese has been passed down through her family and is a very traditional Sardinian dish.






Ingredients (for 6 people)

• 500g di malloreddus (typical Sardinian pasta)
• 200g of fresh italian sausage
• 100g of greated Pecorino cheese
• 1 clove of garlic
• 500g of tinned peeled tomatoes
• 4 spoonfuls of extra-virgin olive oil
• 1 spoonful of tomato sauce
• 1 small pinch of saffron strands
• 1 bay leaf
• 5 basil leaves, torn
• Salt & pepper





Method

Cut the sausage into small pieces and brown in the olive oil, cook until golden brown before removing them from the pan. [Cook the Malloreddus as usual pasta alongside the sauce.]

Add the garlic, peeled tomatoes. tomato sauce, saffron, salt, bay leaf and basil to the pan and simmer until the sauce is well thickened.

Add the pre-cooked sausage to the sauce mixture and stir in.

Drain the pasta and top with the sauce.

Finally add the grated cheese, sprinkle with pepper and serve immediately.

Wine

2007 Carignano del Sulcis 'Grotta Rossa' Santadi, Sardnia Italy. This sauce is the kind of dish that Italian reds were designed for. Many are high in acidity and provide the perfect antidote to the fatty sausage and similarly acidic tomatoes. As the pasta hails from Sardinia, the is the ideal opportunity to open this savoury, fragrant red from the island!

Why not join Cristina at the wonderful Hotel Sa Pischedda in Bosa, Sardinia and enjoy the local cuisine for yourself on one of our 2013 holidays.

Friday, 5 October 2012

Mechoui Lamb...



Mechoui lamb with carrot and orange salad


Ingredients

• 1 shoulder of lamb (approximately 2.5kg)
• 50g smen (may prove difficult to get hold of) or butter, at room temperature
• 1 heaped teaspoon ground cumin, plus extra to serve
• 1 heaped teaspoon ground coriander, plus extra to serve
• 1 teaspoon sea salt
• A small handful of fresh thyme sprigs, leaves picked
• A few sprigs of fresh rosemary, leaves picked
• Freshly ground black pepper
• 1 bulb of garlic
• 4 flatbreads
• Seeds from ½ a pomegranate
• 250g Greek yoghurt
• 4 tablespoons harissa


Method

I’m really proud of this beautiful dish. I’m not sure what the mechoui man I met in the market in Marrakesh would make of it, but I like to think I’m respecting the way he cooks, by using local ingredients, and linking it back with touches like the carrot and orange salad. What’s great is that you can easily make this dish at home and totally get that authentic taste of Morocco. The only thing you might not be able to get hold of is smen, a type of fermented butter, but the normal stuff will work just fine.

Preheat your oven to full whack. Place the lamb shoulder in a large roasting tray, skin side up. Rub your smen or butter all over the meat until completely covered, then sprinkle over your cumin and coriander. Pound your salt and thyme leaves in a pestle and mortar and rub all those flavours all over the lamb, along with the rosemary leaves and a few good pinches of pepper.

Smash your garlic bulb open, separate the cloves and push them into the butter on the lamb. Pour around 100mls of water into the bottom of the tray and snugly cover the lamb with a double layer of foil. Put the tray into your hot oven and immediately turn the temperature down to 180ºC/350ºF/gas 4. You’ll need to cook a shoulder this size for around 3 hours in total. Remove the foil for the last 30 minutes of cooking. When the skin is nice and crisp and the meat is falling off the bone and deliciously tender it's ready.

Leave to rest for 10 to 15 minutes, covered loosely with the foil. While it’s resting, make the salad. Using a speed peeler or mandolin, or the grater or julienne cutter of your food processor if you've got one, shred your carrots as finely as possible into a bowl. Dress them with the orange juice, a good lug of extra virgin olive oil, a splash of red wine vinegar, the mint leaves and a pinch of salt and pepper, then toss and take to the table or divide between your plates.

Use forks to shred the lamb. Warm your flat-breads in the oven or a hot dry pan for 30 seconds or so on each side until warm and soft, then sort of scrunch each one into a rough cone shape, like in the picture. Lift up the top pocket so you can stuff in some lamb, and top with a few pomegranate seeds. Dollop some yoghurt on the side of the plate, drizzle with a little harissa and a pinch of cumin and coriander and you’ve got a killer meal.


Why not try some delicious Moroccan cuisine for yourself on one of our 2013 holidays to Taroudant or The High Atlas.