All posts tagged: Home Cooking

Cooking Cabrito Goat Meat and ‘Goatober’

Growing up in Cyprus, we were quite literally surrounded by goats – we didn’t eat them (that we knew of!), but we ate cheese produced from their milk on a near daily basis. I was therefore so saddened to learn recently that a huge number of male goats (estimated 40,000 per year) are killed at birth because they are simply not needed. Goats cheese is in such high demand that goats are being bred for the female goats to continue to produce milk. There’s an interesting article about this on Munchies here, if you’d like to read more into this (and I recommend you do). Now a number of companies, such as Cabrito, are encouraging people to eat goat meat and to ensure these billies aren’t dying in vain. I recently tried out goat meat for the first time at Gourmet Goat in Borough Market – an absolute must-try if you’re in the area. It was delicious with a unique and very ‘meaty’ flavour. After this, I was keen to try it out at home, …

Competition: Getting the most out of your herbs with NuCasa

I recently tried out a new Typhoon oil infuser and mezzaluna from NuCasa. I adore cooking with fresh herbs – it completely transforms a dish and I always use fresh herbs whenever possible. In Spring we planted lavender, rosemary and thyme in the garden, and it has been fantastic being able to pop outside and pick some for our cooking adventures. I’d been wanting to try out an oil infuser for some time now – I love flavoured oils and so being able to do the flavouring bit myself sounded like a lot of fun. The infuser from NuCasa is attractive to look at and very lightweight. The bottle and removable infuder section are made from mouth-blown, hand-finished glass, making each one unique! The bung is made from silicone and has a twist open and closed function, to keep the oil as fresh as possible. I filled mine with fresh rosemary, which was perfect for our Sunday roast lamb – I allowed it to infuse overnight and it was lovely! I also tried out a …

Moroccan Lamb with Chorizo & Chickpeas

This is something I threw together rather spontaneously the other night. We had some lamb shanks in the fridge and I wanted to try something a little different, aside from the usual roast with veggies, mint etc. This is a rich and meaty dish, that brings out the flavours of the lamb while giving it a nice, spicy kick! And it’s very easy to do, all in one pot on the hob! Ingredients 2 lamb shanks 150g diced chorizo 2 onions, finely chopped 2 garlic cloves, finely chopped 1 400g tin of chickpeas (drained) 2 400g tins of chopped tomatoes 10 chopped, dried apricots 1 tbsp ras el hanout 1 tbsp crushed chillies 100ml beef stock 2 tbsps plain white flour salt and pepper olive oil Method Coat the lamb shanks in the flour. Heat some olive oil in a deep casserole pan on a medium heat and add the lamb shanks for a few minutes until they’re nicely browned. Remove the lamb shanks and set aside. Add a little more olive oil and cook …

Chicken Basghettilli Recipe

When I was a child, my mum used to make a chicken and tagliatelle dish called ‘Chicken Cacciatore’ – I always used to look forward to it! Looking at recipes for it online, it seems to vary quite a lot. So this is my own take on it, which I’m naming ‘Chicken Basghettilli‘ (basil, spaghetti and chilli…see what I did there…) Ingredients 2 free range chicken breasts 1 onion (chopped finely) 2 cloves of garlic (chopped finely) 1 red chilli (chopped finely) 4 mini portobello mushrooms (chopped into small pieces) 1 tin of chopped tomatoes 1 tbsp tomato purée Generous dash of red wine Handful of fresh basil leaves (chopped finely, plus a few for decoration) Spaghetti for two people (usually about a quarter of a standard sized pack of spaghetti) Salt and pepper to taste Olive oil for cooking Method Pre-heat the oven to 170C. Heat some good quality olive oil (I used PS Lambis Cypriot olive oil) in a pan on the hob (it needs to be a pan that can also go …