Lamb stew with plums - serves 4
1200g Lamb Shoulder on the bone (or 600g leg meat off the bone)
150g Pitted prunes
1 Small red onion, halved and studded with four cloves
12 Small shallots, peeled
3 Small turnips, quartered
3 Cloves of garlic, crushed
3 Bay leaves
16 Nasturtium leaves
A few sprigs of thyme
A little vegetable, olive oil or butter
· Preheat the oven to 230°C.
· Score the lamb on the fatty side. Season the lamb generously with smoked salt on all sides and leave to cure for half an hour.
· Brush with olive oil and roast with the red onion in a shallow roasting dish for 20 - 25 minutes, until nicely browned (turn over after ten minutes).
· Meanwhile, fry the whole shallots and garlic gently with a little oil and salt, until just beginning to brown.
· Take the lamb out of the oven, and pour off any extra fat. Reduce the oven temperature to 150°C.
· Add the onions and garlic, the turnips, herbs and prunes to the lamb in the pan. Add enough water to cover half the lamb. Cover with tin foil and bake in the oven for 3 - 4hours.
· For the last half hour, remove the tin foil.
· Take the lamb out and leave to cool in its stock until you can handle the lamb. Pick the meat off the bones, chop it roughly and add back into the stock.
· Slice the plums into thin wedges, dress the stew with the slices and serve with a pinch of smoked salt and some spicy leaves.
Peeta Bread: 'Burnt' Raisin and Walnut Bread - makes 1 large loaf
Contains (Wheat) Gluten, Nuts
330g Whole Wheat Flour
250g White Bread Flour
460g Lukewarm Water
12g Sea Salt
100g Walnuts, chopped
7g Active dry yeast
40g Activated Charcoal powder
· Whisk the yeast, honey and half the warm water together in a bowl. Leave until the yeast becomes active and bubbles start to form, then add the rest of the water and stir.
· Mix the flours and salt together and add to the water/yeast mixture. Mix for five minutes, until the dough comes together and gains elasticity (either by hand or in a stand mixer)
· Sprinkle some flour on a clean counter. Turn the dough out onto the surface and knead for 5 to 10 minutes, adding more flour if needed. Continue until the dough becomes smooth and elastic. Be sure not to add too much flour.
· Lightly oil a large mixing bowl. Place the dough into the bowl and cover with a damp cloth. Set aside somewhere warm to rise until the dough has doubled in size. This should take about one and half hours.
· Turn the dough out onto a floured surface. Gently knead the raisins and walnuts into the dough.
· Place the dough in a lightly greased and floured loaf tin to prove, or alternatively shape on a baking sheet with parchment paper. Cover with a damp cloth and leave it to rise in a warm, draft free area until it has again almost doubled in size. This should take about 30 minutes.
· Preheat oven to 220 °C. Using a spray bottle, spray the loaf with water. Bake for 15 minutes before taking the loaves out of the oven and reducing the temperature to 190 °C
· Before placing back in the oven, dust the loaves with charcoal to achieve the desired 'burnt' look and return to the oven to bake for 30 minutes or until nicely browned.
· Cool on rack before slicing.
Capitol Chocolate Cake - makes 10 – 16 servings, roughly A4 in size
Contains (Wheat) Gluten, Eggs
250g Plain flour
90g Cocoa Powder
1 tsp Sodium Bicarbonate
170g Salted Butter
150g Light Brown Sugar
200g Golden Caster Sugar
3 Large Eggs
30g Cocoa Powder
70g Boiling Water
230g Salted Butter
20g Icing Sugar
340g Dark Chocolate
· Preheat oven to 180°C.
· Grease a rectangular cake tin (30x 20cm) and line with baking parchment.
· Sift and mix together the flour, cocoa, bicarbonate, and salt in a bowl
· In another large bowl, beat together the butter, brown sugar and caster sugar with an electric whisk or stand mixer until blended. Once mixed increase speed to high and whisk until pale and fluffy.
· Reduce speed to medium and add the eggs, one at a time, beating well after each one. Whisk the yoghurt into the mix.
· Add the dry ingredients to the bowl and beat mixture until smooth.
· Spoon batter evenly into the cake tin. Bake for 22 to 25 minutes or until a skewer inserted in the centre of cake comes out clean.
· Leave the cake to cool on a wire rack for 10 minutes. After which time, turn the cake out of the tin and remove the baking parchment. Leave until completely cooled.
· While the cake is cooling, melt the chocolate in a bowl over a small pan of boiling water. Alternatively you can used the microwave to melt the chocolate, in five second bursts on medium power.
· In another small bowl, mix the cocoa and boiling water until smooth.
· In large bowl, using a mixer at medium high speed, beat the butter and icing sugar until fluffy (this should take about 5 minutes.)
· Reduce the speed to medium low before adding in the melted chocolate and then the cocoa mixture. Beat together until smooth.
· If the frosting is too runny, refrigerate until just stiff enough to spread.
· To assemble, slice the cake horizontally so you have two sheets.
· Spread the frosting over one of the cut sides, and lay the other sheet on top. Frost the cake on the top and sides with the remaining mixture.