This month for I Heart Cooking Clubs' potluck theme, I'm cooking again with Nigella Lawson, a natural choice when you're looking for comfort food that's not too taxing.
This dish featuring lamb, beans and vegetables simmered in red wine, is a good example of that. Though not a weeknight dish as Nigella suggests, it's perfect for a day when you have a little more time and can appreciate the lovely fragrance wafting from the kitchen as the lamb, beans and vegetables bubble away.
Some advance planning is needed for this recipe since the meat and vegetables must marinate and the beans soak for several hours. I set these up the night before. On cook day, once the chops and vegetables are browned and the beans partially cooked, everything is combined with the marinating liquid and left to simmer slowly for 1 1/2 hours. Definitely not taxing!
Served as suggested with some good bread, Hazelnut Currant Boule from the book Home Baking: The Artful Mix of Flour and Tradition Around the World (by Jeffrey Alford and Naomi Duguid), this was just what was needed on yet another cold day!
For dessert, a little light and citrus-y brightness in the form of a sweet clementine cake, a recipe that uses the entire fruit, rind, pith and all, served with a dollop of Greek yogurt and a sprinkle of toasted almonds.
The recipes for Lamb and Bean Braise and Clementine Cake are from Nigella's book How To Eat; the recipe for the cake is also on her website.
- lamb neck is not easy to find here so I used shoulder (blade) chops, and white kidney beans in place of cannellini beans
- the dish served four generously (it's in the chapter on cooking for 1 or 2)
- a half recipe of the clementine cake made 8 small cakes (90ml) that baked in 25 minutes
Visit here to see what everyone else at IHCC made.