Cook Book Club: June

Thistles and Kiwis

After not having access to my cook books or my kitchen with all my favourite tools (neither of the flats we stayed in had a wooden spoon can you believe?) and gadgets it was lovely to see old familiar faces on our return. Like most people, I have some books I return to again and again, some of which you can see below. This month’s theme of going into our collection of cook books and finding an oldie but a goodie. Maybe something you haven’t cooked from for ages, something you’ve forgotten was there was well suited to our return.

However, it wasn’t that simple. I found that some things I love to cook on a regular basis had already been featured in the blog. Other things were too seasonal, it was my husband’s birthday weekend so wanted to make something that he might chose. In the end I turned to a favourite book, Ottolenghi’s Simple, to find a twist on an old favourite. Delia is there too…but I will come to that with the dessert.

I decided to make this shepherd’s pie, but stick with the potato topping as to my thinking, a shepherd’s pie is not a shepherd’s pie without the potatoes. I know the recipe has the dish in inverted commas, but still…so what you need for the base.

Sauté 2 or 3 garlic cloves and a couple of shallots until soft and golden. Add 500g (that is the package size in NZ, the recipe says 600g) of minced lamb, 2 teaspoons of cumin seeds, 1 teaspoon of allspice (if you have it), the zest of a lemon and salt and cook until browned. Add 3 tablespoons of tomato paste, 3 tablespoons of rose harissa and if you like, some dried apricots (which I don’t in a dish like that – just my taste). Stir well and por over 250ml chicken stock, 220 ml white wine and simmer, covered for 30 minutes. Once cooked, tip into you preferred dish.

I made the mash topping with potatoes and a couple of parsnips I needed to use, and of course lashings of butter and milk. Put in the oven at 180C for about 30 minutes until it all comes together in a lovely, unctuous dish.

Our new Swedish table flag was popped on the table for the solstice (winter or summer depending where you are), lit the candles, and served the shepherd’s pie with broccoli and a glass of good red wine.

And then…for the past 40 years or more I have always used Delia’s crumble recipe. It is full proof, offers variations, and never fails. In this month’s Dish magazine there was a pear and walnut crumble, with the topping made from oats, flour, walnuts and melted butter rather than rubbing the butter in. It was gorgeous, and made a fitting treat for a winter Sunday.

Would I make both again? Yes defintely.

July’s cook book club will be on 16 July – go to your bookshelf, pick out the cookbook you most recently purchased (or borrowed), cook something from it and tell us about it. Too easy.

Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer and good food. Thistles and Kiwis can be found on Facebook and Instagram @thistlesandkiwis

Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer and good food. Thistles and Kiwis can be found on Facebook and Instagram @thistlesandkiwis

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Published by Thistles and Kiwis

Loves summer, sunshine and cats. Beginner gardener, likes eating, cooking and reading about food

33 Comments

  1. I couldn’t agree more. Shepherd’s Pie needs potato. End of. That crumble looks the business too, and you can’t go wrong with Delia.

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    1. Yes you could either use soya mince or lentils for a vegetarian one I guess. I honestly could not believe the lack of wooden spoons and had to go and buy one in Germany, which I forgot to take to Sweden.

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  10. Agreed; no matter the filling; vegan, vegetarian or with meat, it isn’t shepherd’s pie without the potato topping. We are nearing the end of our time in Europe and, like you were, are looking forward to cooking in our own kitchen.

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  13. Good winter food, simple and delicious. I like to occasionally dip back into Robert Carrier’s recipes and recently reprieved his Steak Chasseur. I was as delicious as I had remembered it.

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  15. Good quality food prepared at home is the bonus to being home. I always love getting back to my kitchen. And yes, like everyone else, shepherd’s pie needs spuds! Bernie

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