A diet isn't a diet without the occasional treat. At least, that is what I tell myself every time I fall off the wagon. Which seems to be quite often at the moment. However, I digress. A couple of weeks ago I had a friend over for dinner and although I stuck to a tried and tested dessert, I decided to go for something new for main. It is a James Martin recipe which I tweaked slightly but is pretty much a direct lift, so credit goes to him and the BBC website! Here are my diet-breaker recipes:
Spiced lamb flatbread
SERVES 2
Ingredients
400g 00 flour
100g wholemeal flour
1/2 teaspoon salt
1.5 teaspoon sugar
7g sachet of yeast
325ml warm water
1 tablespoon flavourless oil (I used sunflower)
1 white onion
1 clove garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon ras el hanout
400g lamb mine
75g sultanas
300ml chicken stock
1 tub Greek yogurt (I only used a few dollops)
4 small green chillies
salt and pepper
fresh mint
fresh coriander
Method
1. For the dough, the day before you want to eat the flatbreads, mix the flours, salt and sugar in a large bowl.
2. In a jug, mix the yeast to a paste with a little of the water, then stir in the remaining water until the yeast has completely dissolved.
3. Make a well in the centre of the flour mixture and pour in the yeasted water, gradually bringing more and more of the flour into the wet mixture, until all of the flour has been incorporated and the mixture has come together as a soft dough.
4. Turn out the dough onto a lightly floured work surface and knead well until smooth and elastic.
5. Divide the dough into four equally sized pieces and roll each into a ball. Place the dough balls onto a lightly greased baking tray, cover with a loose sheet of cling film or a clean tea towel, and leave to prove in the fridge for 24 hours.
6. When the dough has proved (doubled in size), make the topping.
7. For the topping, heat the oil in a frying pan over a medium heat. Add the shallot, garlic and spices and fry for 1-2 minutes, or until softened.
8. Add the lamb mince and increase the heat to high. Fry for 4-5 minutes, breaking up the mince with a spoon and stirring frequently, until browned all over.
9. Add the sultanas and chicken stock to the pan and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 18-20 minutes, or until the lamb is tender and the liquid has almost all evaporated. Season, to taste, with salt and freshly ground black pepper, then remove the pan from the heat and set aside to cool completely.
10. Preheat the oven to its highest setting.
11. Roll each piece of dough out onto a lightly floured work surface into an oval.
12. Spread the lamb mixture onto the dough bases, then top with dollops of the yoghurt. Sprinkle over the chopped chillies and season, to taste, with salt and freshly ground black pepper.
13. Transfer the flatbreads to the baking tray or pizza stone and cook for 5-10 minutes, or until the bases are golden-brown and crisp. Remove from the oven and sprinkle over the herbs. Serve immediately.
Black Forest trifle
MAKES 1 BIG TRIFLE
Ingredients
Chocolate brownies
Cherries soaked in Kirsch (if you can't get these, tinned cherries in syrup will do)
High quality pre-made vanilla custard
300g dark chocolate
1 tub creme fraiche
1 tub double cream
2 tablespoons icing sugar
cocoa powder/chocolate sprinkles
Method
1. heat the custard on the hob until hot but not boiling.
2. take the custard off the heat and stir in the chocolate until melted thoroughly. Leave to cool completely.
3. cut your brownies into thin pieces and line the bottom of your trifle container with them.
4. drizzle a couple of tablespoons of the Kirsch/syrup over the brownies then add the cherries on top.
5. when the custard is completely cool, pour this over the brownies and cherries.
6. add the cream, creme fraiche and icing sugar to a bowl and whisk thoroughly until the mixture is thick and almost of scooping consistency.
7. dollop the mixture onto the custard and smooth over until even.
8. sprinkle with cocoa or sprinkles.
9. chill then serve!
