Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt

Afgan Lamb

Try something different with lamb this Spring…you won’t regret it!

Serves: 6

Prep: 30-40mins
Cook: 3 hours plus marinading time

Ingredients: For the Lamb; 2kg leg of lamb, 1 tsp of turmeric, 1 tsp cumin seeds, 1 tsp, salt, 2 garlic cloves, 1 tsp cinnamon,  1 carrot, 125g natural or greek yogurt, 200ml water

For the Carrot Yogurt Sauce: 250g greek or natural yogurt

For the Rice: Rice 1 large cup of dried basmati rice, 1 tsp. turmeric, 1 cinnamon stick, 2 carrots, 2 tbsps. sultanas, 1 – 2 tbsp. toasted almonds, 1 tbsp. olive oil, pinch of salt

Method

  1. Make your marinade for the lamb, place the peeled garlic cloves in a pestle and mortar and add the turmeric, cumin seeds, cinnamon and salt and mix to a paste
  2. Add the paste to the yogurt, mix well and cover the lamb in the mixture and set aside in the fridge for at least 2 hours or overnight
  3. Preheat  your oven to 150F
  4. Peel and slice the carrot and place under the lamb leg
  5. Add 200ml of water, cover with foil and cook in the oven for 3 hours
  6. For the last 15min of cooking time take the foil off and then place back in the oven
  7. Roughly 30mins before you want to serve the lamb make the rice
  8. Cook 1 large cup of rice to two parts water, add to this 1 tsp. of turmeric and 1 cinnamon stick,  (you can follow packet instructions or what I normally do is bring the rice to the boil and then simmer lid on for 10mins until all the water is absorbed)
  9. Once cooked, leave the rice to cool slightly while you peel and grate two carrots, and toast the almonds
  10. Add  1 tbsp. of olive oil to a pan and lightly cook the carrots and sultanas for a few minutes
  11. Add to this the rice and a good pinch of salt and half of your toasted almonds, warm through and set aside until ready to serve
  12. Once your lamb is cooked, take the sliced carrot from the bottom of the baking tray and add to a saucepan on a medium heat with 250g of yogurt and 4 tbsps. of juices from the lamb
  13. Bring to the boil then turn the heat off and blitz all in a food processor
  14. Plate up your lamb, by placing the rice underneath, lamb on top, with some more of the lamb juices if you wish and scatter over those almonds!
  15. Serve the spiced carrot yogurt on the side
  16. Enjoy on first sitting and on second sitting using up all those delicious spicy lamb leftovers!

In Afghanistan, Save The Children are working to support the rights of Children, especially girls, who have previously gone without basic education. Young girls are also at risk of exploitation, marriage at a young age and abuse.  Boys are also often recruited to armed groups to support their families. In spite of the dangers, Save The Children are there on the ground working to improve health and education, working with communities and religious leaders to effect change.  To find out more take a look at the following link:

https://www.savethechildren.org.uk/where-we-work/asia/afghanistan

And if you’d like to make a donation via this blog, please visit my Just Giving Page, by clicking here Just Giving

Thanks x

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad

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The Green Sauce used here is so tasty you’ll want to add it to everything!

Serves 2 Main Course

Prep: 20mins
Cook: 30mins (plus marinating time)

Ingredients: For the chicken; 2 chicken breasts (skin removed), 1/2 tsp. of cumin seeds, 1/2 green chilli, 1 garlic clove (peeled and chopped), 1/2 tsp. paprika, 1 tbsp of olive oil

For the Black Rice; 1 cup of black rice, 1 chicken stock cube, handful of spring onions

For the Salad; 1 Avocado, 2 tbsps. of sweetcorn, 1 large tomato, squeeze of lime juice

For the Green Sauce; 2 tbsp. olive oil, 1 garlic clove, 1/2 green chilli, tsp oregano (fresh or dried), tsp. of jalepeano (jarred) peppers, juice of 1 lime, pinch of salt.

Method

  1. Mix all the ingredients for the chicken marinade, cut the chickens into strips and marinate in the mixture overnight or for as long as possible
  2. Meanwhile cooked the black rice as per instructions (these may vary by brand), and substitute one cup of the water for one cup of chicken stock. Once the rice is cooked, add the chopped spring onions and set aside
  3. Grill the chicken under a pre-heated grill for 20mins turning half way through
  4. Prepare your salad by peeling the skin of the tomato, (honestly this works and makes its own juice for the rest of the salad!), chop and mix with chopped avocado and sweetcorn adding in the lime juice before stirring
  5. Now for the sauce… chop, peel and thinly slice the garlic clove add to this the jalapeno peppers, oil, chilli, oregano, the lime juice and pinch of salt and stir well
  6. Assemble all ingredients and drizzle the chicken with the green sauce*

*You can make the green sauce first and set aside until you are ready to serve.

In Peru, children living in poor rural areas are dying, in part due to poor information and healthcare provisions, Save the Children are working with government to share better information about childcare to save lives, to find out more please visit their website: https://www.savethechildren.org.uk/where-we-work/south-central-america/peru

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

March Recipe Review: From Syria to Brazil…

Hi All!

So has Spring finally sprung?

As the nights started to hint at being a bit longer and the days a bit brighter, I decided to share with you some lighter, more colourful recipes.

I often cook a roast chicken at home as it’s not only delicious on first sitting, but great for left overs too, however I do get a bit bored sometimes,  so decided to spice things up a bit with our first stop to the Lebanon, for the Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Next stop, still wanting to add a bit more zing to my dinner table, we made a visit to Brazil, known for its love of ‘Piri Piri’, for the Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

From Brazil we went to Syria, a lot, first off Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips, which I dipped into many times!! Then something to brighten up the breakfast table Syrian Inspired Fruit Salad and finally  Syrian Inspired Aubergine Dip with Honey and Pistachios to complete the trio of Mezes!

March, marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating leaves and animal feed to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more please visit the link:

http://www.savethechildren.org.uk/where-we-work/middle-east/syria

And if you would like to make a donation via my just giving page please click Just Giving for more information.

Last stop and thinking of those longer nights to come, we went to Greece and the humble jacket potato for the Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

So where will April take us? Come back next week to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far, and please feel free to share your recipes too!

Thanks

Rosalyn x

Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

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An easy peasy Mediterranean twists on an all time go-to dish!

Serves 2

Prep: 5 mins
Cook: 1.5 hours

Ingredients
2 Baking Potatoes, 2 Beef Tomatoes or 4 smaller ones, 2 tbsps. of olive oil, 50g feta cheese, 1 tsp oregano, 1 clove of garlic, handful of black olives, salt and pepper, squeeze of lemon.

Method

  1. Preheat your oven to 220F
  2. Place your jacket potatoes in the oven and cook your potatoes for up to 1.5 hours depending on size. (I normally pierce with a fork, wrap in tin foil and add a little olive oil and a sprinkling of salt for a really tasty skin…)
  3. Slice your tomatoes, finely slice your garlic and place in an oven proof dish
  4. Sprinkle over the oregano and the olive oil
  5. 30mins before your potatoes are ready, pop the tomato dish in and cook along with the potatoes for the remaining 30mins
  6. To Serve, cut your potatoes in half, spoon over the tomato mixture, including all the juices, crumble over the feta and the black olives, adding salt and pepper to taste, a squeeze of lemon and…
  7. Dig in!

2015 saw Greece become the main point of entry for over 1 million refugees and migrants. Border closure between Greece and Macedonia has now left thousands of people stranded, including 2,000 children who are waiting for legal asylum before they can leave. Living conditions are very poor in the refugee camps and children are at risks of exploration as many families are turning to smugglers to get outside of the camps. To find out what Save The Children are doing children in these camps, please visit:
http://www.savethechildren.org.uk/where-we-work/europe/greece

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

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This is a lovely colourful dish, full of flavour!

Serves 2 – 4 as a main course

Prep: 20 mins plus one hour chilling time
Cook: 35mins

Ingredients
For the Piri Piri Turkey: 2 x turkey breast, 1 peeled clove of garlic, 1 tbsp. of olive oil, 1 heaped tsp of dried oregano, 1 tsp of paprika, 2 crushed dried chillies, 1 tsp white wine vinegar, pinch of salt

For the Black Beans: 1 large can of rinsed and drained black beans (drained weight 520g), 600ml of low sodium chicken stock cube, 1 clove of garlic, 1 cinnamon stick, 1 tsp of olive oil, 1 tsp of dried oregano.

For the Tomato and Orange Rice: 1 cup of dried rice to two parts water, juice of 1/2 orange, rind from the whole orange, 1 tsp. of tomato puree, salt and pepper, 1 tsp of butter.

For the Simple Salsa and Smashed Avocado: 8 cherry tomatoes, 2 tsp lemon juice, 1 tsp white wine vinegar, 1/2 tsp of dried oregano, 1 ripe avocado

Method

  1. Start by marinating your turkey breast, cut the turkey into strips and leave to one side
  2. In a pestle and mortar add your garlic clove, dried oregano, paprika, red chillies, pinch of salt and mix to a paste, add your white wine vinegar and olive oil and mix well
  3. Cover your turkey breasts in the mixture and leave in the fridge for a minimum of one hour
  4. To make your beans, heat olive oil in a lidded pan and add to this your garlic and cook gently for a few minutes, now add your beans and stir well, add the chicken stock, cinnamon stick and oregano, bring to the boil and simmer with the lid on for 30mins, stirring half way through the cooking time and adding a little more water if needed to stop the beans from sticking
  5. While the beans are cooking make your salsa and start your rice
  6. To make the salsa, chop your cherry tomatoes and mix with the lemon juice, white wine vinegar, and dried oregano, and put to one side
  7. For your rice, in a lidded pan, add one cup of rice to two parts cold water, to this add the juice and rind of 1/2 an orange and 1 tsp. of tomato puree and a pinch of salt
  8. Bring to the boil and then place the lid on and simmer for 10mins until all the water is absorbed, after 10 minutes turn the heat off but keep the lid on until ready to serve ( at least five minutes)
  9. Now to cook your turkey, heat a frying pan and cook your turkey for 3 – 5 minutes on each side
  10. Smash your avocado with a tsp of lemon juice
  11. Before serving, to your rice, add the other half of grated orange rind, 1 tsp of butter and season with some black pepper and extra salt depending on your taste
  12. To serve, add your rice and black beans to your plate or bowl, add your turkey breast and top with your smashed avocado, salsa and a squeeze or orange…Enjoy!

Although Brazil is the ninth largest economy in the World, many children are subject to poor education, health and natural disasters such as droughts and heavy rain, causing mudslides and severe flooding. Save The Children have been working in Brazil since 1991 to provide emergency relief and are working to improve the education and health of those in most need. To find out more, please visit: https://www.savethechildren.org.uk/where-we-work/south-central-america/brazil

If you would like to make a monetary donation, please visit the link: http://justgiving.com/fundraising/feastforfamine

Thanks x

Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

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This dish is flavoursome yet gentle, and the marinade for the chicken makes a lovely sauce to use after cooking, perfect for when the weather starts to warm up.

Serves 4 – 6

Prep: 25 mins
Cook: 2 hours

Ingredients
For the Roast Chicken: 1 whole chicken, juice of a whole lemon, 2 tbsp. of yogurt (can be plain or Greek), 2 garlic cloves, 1 tbsp. of olive oil, 2 garlic cloves, 2 cinnamon sticks, 2 cardamom pods, 2 tsps. dried thyme, 1 tsp of cumin, 1/2 tsp of salt, generous mil of black pepper

For the Cauliflower Tabbouleh: 1/2 head of cauliflower or one small cauliflower, 1 cup of dried bulgur wheat, juice of one lemon, tsp. cumin, 1 garlic clove, 1 tsp cinnamon, 2 tbsps. of toasted sesame seeds, 1/4 cucumber chopped into small chunks, bunch of parsley, 2 tbsps. of olive oil, salt and pepper to taste.

Method

  1. Make your tabbouleh ahead, even the day before, so that all you need to do is roast your chicken when is comes to a leisurely lunch or dinner!
  2. Start off with the bulgur wheat, add one part of rinsed well bulgur wheat (I used one cup), to 1.5 cups of boiling water and the juice of half a lemon to a lidded pan, put the lid on and leave for 20mins to absorb the liquid, after 20 mins drain off any excess liquid and set to one side
  3. Pre-heat your oven to 200 fan, mix the cumin, chopped garlic, cinnamon, salt and pepper with 2 tbsps. of olive oil, break your cauliflower into small florets and coat in this mixture
  4. Pop in the oven for 30mins
  5. Once the cauliflower is cooked, add to your bulgur wheat with the cucumber, parsley and the rest of the juice from the lemon, add another tbsp. of olive oil, salt and pepper and mix well
  6. Sprinkle with the toasted sesame seeds and leave in the fridge until you are ready to use it, up to 24 hours is fine.
  7. When you are ready to cook your chicken, pre-heat your oven to 200F/180C
  8. In a bowl mix together 2 tbsps. of yogurt, 1 tbsp. of olive oil 2 crushed garlic cloves, juice of a whole lemon, 1 tsp of cumin, 2 cardamom pods (crushed), 2 tsps. dried thyme, 1/2 tsp of salt and a generous mil of black pepper
  9. Make some slits in the chicken thighs and legs and make some space between the breast and the skin
  10. Cover your chicken with the mixture, pushing some underneath the skin on the chicken
  11. In the cavity, place the two cinnamon sticks and the left over lemon from juicing
  12. Pop in the oven and cook for 25 minutes per 500g, plus an extra 25 minutes
  13. Allow your chicken to rest and then slice and serve with your cauliflower tabbouleh, pouring the juices from the chicken over the top…Enjoy!

Save The Children, have been working in the Lebanon since 1953, as well as providing aid to many refugees, they have been working to provide shelter by renovating buildings so that they are safe to occupy, they have also been working to implement safe water systems.  With the increase of Syrian refugees, they have been working to bring Lebanese and Syrian people together on community projects. To find out more please visit:
https://www.savethechildren.org.uk/where-we-work/middle-east/lebanon

If you would like to make a monetary donation, please visit the link: http://justgiving.com/fundraising/feastforfamine

Thanks x

 

 

 

 

February Recipes Review: From Yemen to Haiti…

Hi All!

So how am I doing with my Food from the World for the World?

February was a short month but I managed to take you to a few new places! First stop was Zimbabwe for a delicious, cheap and easy Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Next stop Mozambique for a rich chocolate dessert just in time for Valentines…Inspired by Mozambique, gluten-free, rich Dark Chocolate, Cashew Nut and Sweet Potato Mousse.

From Mozambique we made a visit to Yemen for Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea, giving new flavours to an all time comfort food, also timely linked with Save The Childrens’ current campaign, Pens for Peace in Yemen. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen

As some of you were feeling the spring like weather early this year, for our last stop in February, I decided to take us somewhere to try something a bit lighter, so we went to Haiti… twice! Once for Inspired by Haiti – Crab and Sweet Potato Fritters and a last little February treat of mock ice cream! Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

So where will March take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far, and please feel free to share your recipes too!

Thanks

Rosalyn x