To celebrate National Pie Week (March 7-13) we have teamed up with modern Indian restaurants, Kricket, to serve a Lamb Neck Nihari Pie special which will be available at The Grazing Goat, The Alfred Tennyson, The Thomas Cubitt and The Coach Makers Arms for the entirety of Pie Week. The suet crust pies will be filled with Kricket’s delicately spiced lamb curry filling enriched with bone marrow that has been smoked with coconut charcoal and ghee for added indulgence.
”Nahar’’ means morning, and Nihari was traditionally eaten by the Nawabs in the Mughal empire for breakfast before morning prayers. Designed to sustain for a day due to its energy boosting properties.
Usually made with mutton, and thickened with its marrow and wheat flour. We remove the flour and increase the richness of the dish with beef bone marrow that has been smoked with coconut charcoal and ghee.
The spice mix that goes into the masala is deep and complex, and in the overall dish you should be able to identify these spices. The flavours are spicy and rich!
Nihari masala
Carom seeds 1 tbls
Coriander seeds 4 tbls
Green cardamon 1 tbls
Cloves 2 tbls
Black cardamon 4 pieces
Indian bay leaf 2 pieces
Star anise 4 pieces
Black salt 1/4 tsp
Red Kashmiri chilli powder 1 tbls
Turmeric powder 1 tbls
Ginger powder 1 tsp
Nutmeg 1/4 tsp
Mace 1/4 tsp
Cumin seeds 2 tbls
Fennel seeds 3 tbls
Smoked bone marrow
Beef bone marrow centre cut 1kg
Nihari
Ghee 100g
Diced lamb neck 1kg
Fried onions 100g
Ginger/garlic paste 150g
Garlic paste 75g
Split green chillies 20g
Red Kashmiri chilli powder 10g
Turmeric powder 5g
Water 1 litres
Nihari masala 30g
Compound butter
250g unsalted butter
Black mustard seeds 10g
Cumin seeds 5g
Dried Kashmiri chillies finely chopped 2.5g
Turmeric powder 2.5g
Fresh curry leaves 10g
Suet Pastry Base
350g self-raising flour
150g shredded vegetable suet
150ml ice cold water
2g fine sea salt
Rough Puff Pastry Top
300g unsalted butter
320g strong plain flour
150ml ice cold water
4g fine sea salt
Roast all the whole spices at 160 degrees celsius in the oven for 12 minutes, remove from the oven, add powdered spices and allow to cool completely. Blitz to a powder in a spice grinder.
Soak bone marrow in heavily salted water for 5 hours. Place bones on a perforated tray and place that on top a deeper tray. In the bottom one add white charcoal, two spoonfuls of ghee then place the bone marrow tray on top. Cover well with foil and smoke for 30 minutes.
Brown the lamb pieces off in ghee until caramelised and dark in colour. Remove any excess water/ghee in the process and set aside. Lift the browned lamb pieces out of the pan and to that same pan add the ginger/garlic paste, garlic paste and green chillies. Cook out for 5 minutes. Add the lamb back to the pot with the powdered spices and cook out for a further 5 minutes. Add the fried onions, the strained ghee/lamb fat mix from earlier and the water. Cook out until the lamb is tender and the curry has lost some moisture and the spices have split to form a red sheen of oil. Season with the nihari masala and salt. Add in the smoked bone marrow that has been scooped from the bone, and mix well.
For the compound butter temper the spices in very little oil, add to softened butter.
For the suet pastry base mix the flour, suet and salt and then mix in water to form a good, sturdy dough. Cover and chill until ready to roll.
To make the rough puff top, put the plain flour and salt into a bowl and dice the butter. Rub together to mix but there should still be small lumps of butter. Pour in the cold water and mix to combine to a firm dough, do not over mix.
Cover with cling film and place in the fridge.
Bringing it together
Day 10: When it comes to Christmas, this is our kind of cooking. One bowl, minimal fuss, and the rich scent of truffle filling the kitchen as your stuffing crisps to golden perfection. No washing up drama, just proper festive satisfaction.
Ingredients (Serves 6–8)
• 500g good-quality pork shoulder mince
• 150g fresh breadcrumbs (preferably sourdough)
• 1 small onion, finely diced
• 2 garlic cloves, finely chopped
• A handful of fresh sage leaves, finely shredded
• 50g grated parmesan
• 1 egg, beaten
• 2 tbsp olive oil
• 25g butter
• 1 tbsp chopped parsley
• 1 tbsp truffle paste or a few drops of truffle oil (go easy - less is more)
• Sea salt & cracked black pepper
Method
1. Heat the olive oil and butter in a pan over medium heat. Add the onion and garlic, cook gently until soft and sweet - about 10 minutes. Stir in the sage and let it release its fragrance. Cool slightly.
2. In a large bowl, combine the pork mince, breadcrumbs, parmesan, cooled onion mixture, parsley and beaten egg. Season generously. Add the truffle paste or oil sparingly - just enough to bring a subtle earthy depth.
3. You can press this mixture into a terrine dish, roll into balls, or use it to stuff the cavity of a bird. If baking separately, drizzle with olive oil and bake at 180°C for 35–40 minutes until golden and cooked through.
#christmas #easyrecipeathome #recipe #christmasrecipe #12daysofrecipes
Day 9: For those glorious in-between days, where time slows and the sofa calls. This Christmas Pudding Fudge makes clever use of your leftovers - just pop everything in a pan, stir gently and let the magic happen. Best enjoyed in socks, with something good on the telly.
Ingredients
400g caster sugar
400g double cream
120g golden syrup
60g salted butter
120g white chocolate
1 tspn mixed spice
250g Christmas pudding, crumbled
Method
1. Line a shallow 24cm x 20cm tray with parchment paper.
2. Place everything except the chocolate and Christmas pudding in a heavy pan and bring to a boil, while whisking gently.
3. Bring to 121 degrees. Don’t leave the mix alone as it will catch and burn.
4. Remove from the heat, before adding in the chocolate. Whisk well until thickened.
5. Quickly fold through the Christmas pudding, before pouring the mix into a parchment lined tray.
6. Cut into 2cm squares once set.
Day 8: All the charm of a summer Spritz, dressed up for winter. Locally sourced, effortlessly delicious @haymansgin. Save and share the recipe for this winter warmer now.
Ingredients:
50ml Hayman’s Sloe Gin
15ml Aperol
150 ml Double Dutch Soda Water
Orange peel and a Rosemary sprig to garnish
Day 7: A retro bite with a Cubitt House flourish. These perfectly seasoned canapés, topped with a bold anchovy and just the right amount of nostalgia, are guaranteed to win over even the most discerning grandparent.
Ingredients (Makes 12 halves)
• 6 large free-range eggs
• 2 tbsp good-quality mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• A pinch of smoked paprika
• A pinch of cayenne pepper
• 1 tsp finely chopped chives
• 6 anchovy fillets (salt-packed or good-quality jarred), halved lengthways
• Finely grated parmesan (for finishing)
• Sea salt & cracked black pepper
Method
1. Place the eggs in a pan of cold water. Bring to the boil, then simmer for 8 minutes. Drain and cool under cold running water. Peel carefully.
2. Halve the eggs lengthways and scoop out the yolks into a bowl. Mash with mayonnaise, mustard, vinegar, paprika, cayenne and seasoning until smooth and creamy.
3. Spoon or pipe the mixture back into the whites. Lay a sliver of anchovy on each egg half, then finish with a fine dusting of parmesan and a sprinkle of chives.
#easyrecipesathome👩🏻🍳❤️ #christmas #christmasrecipes #devilledeggs
Day 6: Good things take time - and this one’s well worth the wait. Our slow-cooked Red Cabbage is the ultimate winter side: rich, gently spiced and just the right balance of sweet and sour. A proper cold-weather companion.
Ingredients (Serves 6–8)
• 1 medium red cabbage (about 1kg), finely shredded
• 2 red onions, thinly sliced
• 2 apples, peeled, cored, and diced
• 50g butter
• 2 tbsp olive oil
• 100g soft brown sugar
• 150ml red wine vinegar
• 150ml red wine
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tsp allspice
• Sea salt & cracked black pepper
Method
1. Heat the butter and olive oil in a heavy-based pan. Add the onions and cook gently until soft and sweet - about 10 minutes.
2. Stir in the apples, sugar, vinegar and wine. Add the spices and bring to a gentle simmer.
3. Fold in the shredded cabbage, season well and cover with a lid. Cook slowly over a low heat for 1½–2 hours, stirring occasionally, until the cabbage is tender and glossy.
4. Remove the lid for the last 15 minutes to let the liquid reduce and become sticky. Season and serve warm.
