Thomasina Miers' Sumptuous Sunday Feast: Moroccan Lamb Filo Pie and Cardamom Panna Cotta
In the heart of winter, few culinary pleasures rival the aroma of slow-braised meat, and Thomasina Miers has crafted a stunning duo of recipes to brighten any February day. This Moroccan-inspired feast features a succulent lamb filo pie paired with a delicate cardamom panna cotta, offering a vibrant and flavourful escape from the cold.
Moroccan Lamb Filo Pie with Honeyed Carrots and Almonds
This dish combines tender, spiced lamb with sweet carrots, all encased in crisp, golden filo pastry. Many components can be prepared in advance, allowing the flavours to deepen overnight for an even more exquisite result.
Preparation Time: 15 minutes
Cooking Time: 3 hours
Serves: 6-8
Ingredients
- 1 large boned shoulder of lamb, trimmed of excess fat
- Salt and pepper
- 60g butter or oil
- 2 large onions, peeled and finely chopped
- 1 scant tsp each of ground ginger, cinnamon, and turmeric
- 2 large pinches saffron strands
- 650g carrots, scrubbed and cut into thick, slanted chunks
- 1 heaped tsp honey
- 80g blanched almonds
- 50g butter for finishing
- 270g packet filo pastry
Method
- Cut the lamb into six to eight pieces, trimming any remaining fat. Season generously with salt and pepper.
- In a hot casserole, melt a third of the butter with a dash of olive oil to prevent burning. Brown the lamb in batches until caramelised, then set aside.
- Reduce the heat to medium, add another third of butter, and sauté the onions with the spices for 10-12 minutes until soft.
- Return the lamb to the pan, add water to nearly cover, and simmer gently for 90 minutes, turning occasionally.
- Meanwhile, in a frying pan, sauté the carrots in the remaining butter for 4-5 minutes. Add honey and cook until caramelised.
- After 90 minutes, add the carrots to the lamb and simmer uncovered for 30-60 minutes until the sauce reduces.
- Preheat the oven to 200C (180C fan)/390F/gas 6. Toast the almonds in the oven as it heats.
- Melt 50g butter, brush a large ovenproof dish, and layer four sheets of filo pastry. Add the lamb mixture, top with almonds, fold over the pastry, and brush with butter. Add extra scrunched filo on top, brush again, and bake for 20-25 minutes until golden. Serve with greens.
Cardamom Panna Cotta with Baked Rhubarb
This dessert offers a creamy, aromatic contrast with cardamom and orange zest, complemented by tangy baked rhubarb.
Preparation Time: 10 minutes
Infusion Time: 30 minutes
Cooking Time: 40 minutes
Chilling Time: 3+ hours
Serves: 4
Ingredients
- 450ml double cream
- 100ml whole milk
- Finely grated zest of 1 orange
- 100g caster sugar
- 1 tsp green cardamom pods
- 2½ sheets fine-leaf gelatine
- 200g Greek yoghurt
- 400g rhubarb, wiped clean and cut into 3cm lengths
- 100g caster sugar for rhubarb
- Juice of 1 orange
- 2-3 tbsp Pernod
Method
- In a saucepan, combine cream, milk, orange zest, and sugar. Bash the cardamom pods and add them. Warm gently until tiny bubbles appear, then infuse for 30 minutes.
- Preheat the oven to 200C (180C fan)/390F/gas 6. Place rhubarb in a baking dish, sprinkle with sugar, orange juice, and Pernod, cover with foil, and bake for 20-25 minutes until tender.
- Soften the gelatine in cold water for 5 minutes, then drain and squeeze out excess water.
- Reheat the cream mixture, strain into the gelatine bowl, and whisk until dissolved. Gradually beat into the yoghurt, then pour into moulds and chill for at least 3 hours.
- To serve, dip moulds in boiling water, loosen with a palette knife, and turn out onto plates. Spoon the rhubarb around the panna cottas.
These recipes from Thomasina Miers provide a delightful culinary journey, perfect for a comforting Sunday meal that combines rich, spiced flavours with elegant, creamy desserts.
