Arrowsreach Equestrian & Archery Day
Lady Annabelle Perrot
These are not period recipes and contain some ingredients not used in the Middle Ages. However, I chose to use them as they are quick, flavoursome and
inexpensive. The non-period ingredients could be substituted with other ingredients to achieve a similar result.
Egyptian Red Lentil Soup
- 1 litre vegetable stock
- 1 cup red lentils, rinsed until water becomes clear
- 2 large onions, chopped
- 2 large potatoes, chopped
- 5 cloves garlic, peeled or equivalent of minced garlic
- 1 tomato, chopped
- 1 stick celery, chopped
- 1 tablespoon oil
- 3 tsp cumin
- 2 tsp turmeric
- 1.5 tsp salt
- 3-4 tablespoons lemon juice
- Place vegetable stock, red lentils, onions, potato, tomato, garlic, carrots and celery in a large pot and simmer for 30 minutes or until potatoes are soft. Stir occasionally to make sure the lentils don't stick to the bottom.
(I made my own stock but stock cubes or pre-bought stock could be used depending on dietary requirements.)
- In a small pan heat the oil and fry the cumin, turmeric and salt until they become fragrant.
- Add spice mix to the soup. Season with more salt and pepper, if needed, and add lemon juice.
(If making this recipe in conjunction with the Moroccan Lamb the same lemons can be used for both the juice and the zest (needed for the lamb).)
- Blend using an immersion blender until thick.
- 600g lamb, diced (casserole lamb or similar. It can be a cheap cut as it will be slow cooked.)
- rock salt and black pepper for seasoning
- 2 onions, sliced
- 1 tsp pureed garlic
- ½ tsp Ras El Hanout (spice blend)
- 1 tsp Harissa (spice blend)
- 1 tsp Paprika
- ½ tsp cumin, ground
- ¼ tsp turmeric
- 2 tsp dates, chopped
- 1 tsp apricot jam
- zest of 1 lemon
- 1 cup Marsala or Port (I used port)
- 2 cups beef stock
- olive oil
- Season lamb with rock salt, black pepper and ¾ of the Ras El Hanout powder.
(I got my Ras El Hanout from the spice merchant in the Doncaster Westfield. Check the ingredients in the blend for any potential allergens – i.e. chilli powder – before using. Alternatively, you could make your own.)
- Heat some oil in a large pot and brown the meat on a high heat for about 5 minutes. The meat should be browned and sealed on the outside but not thoroughly cooked. Once browned remove from pot and place in large baking dish. Set aside. The pot should be left with a nice colouring from the lamb.
- Turn the heat down and allow the pot to cool a little. Add a little more oil and fry the onions for 5 minutes.
(As I was making this in bulk I used frozen pre-sliced onions which contain a lot more water than regular onions. If doing this, allow extra time for the onions to cook and for the excess water to evaporate.)
- Add the garlic and fry for a further minute.
- Add the rest of the Ras El Hanout, Harissa, paprika, cumin and turmeric and fry for 2-3 minutes until fragrant.
(I used sweet
paprika as it was what I had at the time but I suspect standard paprika would be more suited to the dish.)
- Deglaze pot with the Marsala or Port and allow the alcohol to cook off for a few minutes.
- Add lemon zest, apricot jam and dates and stir until combined.
- Transfer this mixture into the baking dish with the lamb. Pour over stock until lamb is just covered. Add some water if needed.
- Cook in medium oven for 2-4 hours, checking to make sure the lamb remains covered with stock. When done the lamb should be tender and melt in the mouth.
(As I was cooking a much larger quantity the lamb served at the event had been cooked for closer to 6 hours. It had also been frozen then re-heated on the day which would have added to its tenderness.)