Midweek meals from Daily Brunch

Today Simon’s been cooking up tasty Lamb Bhuna Turnovers (perfect for National Curry Week) and deliciously exotic Passion Fruit Puddings with Coconut Custard. Sunshine on a plate! Here are the recipes…

Lamb Bhuna Turnovers

Image of Lamb Bhuna Turnover

Simon’s spicy lamb turnover is a delicious alternative to a pasty, made with flaky puff pastry. He fills his turnovers with spicy slow-cooked lamb for a warming autumnal treat. These mini pies are really easy to prepare ahead of time and then bake when ready to eat. 

Makes four turnovers

For the pastry

  • 4 x circles 15cm ready-rolled puff pastry
  • 1 egg, beaten with1 tsp turmeric

For the filling

  • 1 onion, sliced
  • 1 clove garlic, sliced
  • 400g lamb shoulder in chunks
  • 1 tbsp lamb bhuna paste
  • 250ml beef stock
  • 1 carrot, diced
  • 1 stalk celery, diced
  • Zest of 1 lemon

For the sauce

  • 1 bunch mint
  • 50ml white wine vinegar
  • 225g Greek yoghurt
  • 1 cucumber, diced

Method

  1. First fry the lamb in a pan to seal on all sides and then remove.
  2. Add the onion and garlic to the pan and cook for 5 minutes.
  3. Stir in the curry paste and a little stock, then cook for 3 minutes more.
  4. Add the rest of the stock, the carrot, celery, lemon zest and the lamb. Cook for about 90 minutes on a low heat then leave to cool completely.
  5. Preheat the oven to 180°C/Gas 4. Spoon some mixture onto one side of each piece of pastry. Fold the pastry over and seal the seam with a fork.
  6. Brush the top with the turmeric egg wash and bake the pastry for 25 minutes.
  7. To make the sauce, blend the mint, vinegar and yoghurt together until smooth, then fold in the cucumber.
  8. Serve the turnovers with the dipping sauce on the side.

Passion Fruit Puddings with Coconut Custard

Image of Passion Fruit Puddings

Simon’s Passion Fruit Puddings are a tropical alternative to a conventional sponge pudding, made with exotic passion fruit and creamy coconut custard. Passion fruit are in season throughout the winter, so this pudding is a delicious way to indulge in seasonal fruit throughout the colder months.

Makes 4 puddings

For the pudding

  • 25g/1oz butter
  • 125g/4oz caster sugar
  • 40g/1½oz plain flour, plus extra for dusting
  • 50ml whole milk
  • 2 tbsp desiccated coconut
  • 2 free-range eggs, separated
  • 8 passion fruit, pulp only, sieved to remove the seeds
  • Butter for greasing

For the custard

  • 6 free-range egg yolks
  • 125g caster sugar
  • 40g plain flour
  • 400ml coconut milk
  • 1 vanilla pod, seeds scraped out and reserved

 Preparation method

  1. Preheat the oven to 180˚C/365˚F/Gas 4.
  2. First soak the desiccated coconut in the milk until softened.
  3. Place the butter and sugar into a large bowl and mix together well, until light and fluffy.
  4. Add the flour, milk, desiccated coconut, egg yolks and the passion fruit pulp, and stir until just combined.
  5. Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed.
  6. Fold the egg whites into the passion fruit mixture.
  7. Divide the cake mixture among four greased and floured 6fl oz/170ml dariole moulds and place onto a baking tray.
  8. Transfer to the oven and bake for 12 minutes, or until cooked through.
  9. Meanwhile, for the custard, whisk the egg yolks and sugar together in a bowl until pale and creamy, then sieve in the flour and mix well until smooth.
  10. Put the custard mixture back into a clean pan and cook over a medium heat, stirring frequently for 4-5 minutes, or until the custard thickens enough to coat the back of a wooden spoon.
  11. To serve, turn the puddings out of their moulds and put onto plates, drizzle the custard over the top of each and top with a dollop of whipped cream.

See all the recipes from Daily Brunch so far in the Recipes section of ocado.com

Naomi, PR and Social Media Executive

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