Thomasina Miers' Sumptuous Sunday Feast: Moroccan Lamb Filo Pie and Cardamom Panna Cotta
In the depths of winter, few culinary pleasures rival the aroma of slow-braised meat infused with bold spices. Thomasina Miers, the acclaimed chef and food writer, offers a vibrant escape to Morocco with her Sunday best recipes, designed to banish February blues through a colourful and indulgent feast. This pairing features a succulent Moroccan lamb filo pie, packed with honeyed carrots and almonds, followed by a delicate cardamom panna cotta accompanied by baked rhubarb. Both dishes celebrate rich flavours and can be prepared in advance, making them perfect for relaxed weekend entertaining.
Moroccan Lamb Filo Pie with Honeyed Carrots and Almonds
This dish combines tender, falling-apart lamb shoulder with sweet, caramelised carrots, all encased in crisp, golden filo pastry. The use of aromatic spices such as ginger, cinnamon, turmeric, and saffron creates a deeply fragrant filling that improves when made ahead. To begin, trim a large boned shoulder of lamb of excess fat and cut it into six to eight pieces. Season generously with salt and pepper, then brown in batches in a hot casserole with butter or oil until caramelised. Set the lamb aside and sweat finely chopped onions in the same pan with the spices for 10-12 minutes until soft.
Return the lamb to the pan, add enough water to almost cover, and simmer gently for 90 minutes. Meanwhile, sauté scrubbed carrots in butter with honey until caramelised. After the initial cooking time, add the carrots to the lamb and simmer uncovered for 30-60 minutes until the sauce reduces. This step can be done a day in advance to enhance the flavours.
To assemble, heat the oven to 200C (180C fan)/390F/gas 6 and toast blanched almonds. Melt butter and brush it over a large ovenproof dish and layers of filo pastry, building up to four sheets deep. Spoon in the lamb and carrot mixture, top with toasted almonds, and fold over the overhanging pastry, brushing with more butter. Add extra scrunched filo sheets on top, brush again, and bake for 20-25 minutes until golden and piping hot. Serve with fresh greens for a complete meal.
Cardamom Panna Cotta with Baked Rhubarb
For dessert, Miers presents a creamy cardamom panna cotta paired with tangy baked rhubarb, offering a refreshing contrast to the rich main course. Start by infusing double cream and whole milk with orange zest, caster sugar, and bashed green cardamom pods. Warm the mixture gently until tiny bubbles appear, then let it infuse for 30 minutes. Meanwhile, prepare the rhubarb by cutting it into 3cm lengths and baking with sugar, orange juice, and a splash of Pernod at 200C (180C fan)/390F/gas 6 for 20-25 minutes until tender but still holding its shape.
Soften fine-leaf gelatine sheets in cold water, then drain and squeeze out excess water. Reheat the infused cream, strain it into the gelatine, and whisk until dissolved. Gradually beat this into Greek yoghurt, then pour into moulds and chill for at least three hours until set. To serve, dip the moulds in boiling water to loosen, turn out onto plates, and spoon the rhubarb around the panna cottas. This dessert balances the creaminess of the panna cotta with the sharpness of rhubarb, enhanced by the subtle spice of cardamom.
These recipes from Thomasina Miers not only provide a feast for the senses but also showcase the versatility of North African-inspired cooking. With prep times that allow for advance preparation, they are ideal for creating a memorable Sunday meal that delights guests and family alike. Embrace the warmth of Moroccan spices and the comfort of homemade desserts to elevate your winter dining experience.
