The 6th January is the Feast of Epiphany, celebrating the arrival of the Three Kings to Bethlehem. In Spain el Día De Los Reyes is a feast Day, and widely anticipated and celebrated by young and old. Traditionally a Roscón de Reyes (a Cake of Kings) is made. Check out my recipe from last year here, or Giovanna´s beautiful creation here.
Although we´re currently in England, we weren´t going to let a celebration pass us by, and the opportunity to celebrate it with best friends and parents was too good to miss.
We may have had to eat off a folding table in a half decorated room with mismatched plates from charity shops, but we were going to eat well.
Our main course was inspired by my Christmas present from Big Man, the beautiful book Jerusalem by Yotam Ottolenghi. We had bought a couple of quince back from Spain with us, although I didn´t have quite enough so added in chunks of butternut squash (Ottolenghi recommends pear) which worked really well. Below is how I cooked the recipe with the original recipe also shown.
Ingredients (serves 4 as a main course)
- 400g minced lamb
- 1 garlic clove crushed
- 1 red chili, chopped (I used 1 tsp hot pimentón)
- 20g chopped coriander plus 2tbsp to garnish
- 50 breadcrumbs
- 1tsp allspice
- 2 tbsp finely grated ginger
- 2 medium onions peeled and finely chopped
- 1 medium free range egg
- 4 quince (1.3kg in total) I used 2 quince and a small butternut squash
- ½ lemon squeezed plus 1 tbsp lemon juice
- 3 tbsp olive oil
- 8 cardamom pods
- 2 tsp pomegranate molasses (I couldn´t find this so used honey plus the juice of an extra half a lemon)
- 2 tsp sugar (I left this out)
- 500ml chicken stock
- Seeds of ½ pomegranate
- Salt and black pepper
Place the lamb in a bowl with the garlic, chili, coriander, breadcrumbs, allspice, half the ginger, half the onion, egg and seasoning. Mix with your hands and then form small meatballs. The original recipe suggests stuffing halves of quince, Believe me, this is very hard work as quince are very hard to peel and chop, so I went with his other suggestion to chop the quince and cook with the lamb meatballs.
Peel and chop the quince/squash into large chunks and finely chop about a quarter of the chunks. Leave the larger pieces in a pot of water with the juice of half a lemon to stop the quince turning too brown. Or don´t bother – it will still look and taste good when cooked!
Heat the oil and add the finely chopped quince/squash, onions, ginger and cardamom pods. Cook (covered) until softened then add the molasses and lemon juice (or honey and lemon juice), sugar (if using), stock and seasoning. Now add the quince/squash and meatballs and cook gently for about an hour (covered) or until the fruit is soft. Remove the lid and turn up the heat and cook for a further few minutes until the sauce is thick and pulpy, check for seasoning and sprinkle with the pomegranate and fresh coriander before serving. I also added an extra squeeze of lemon juice.
Tastes even better if made the day before (just don´t add the coriander and pomegranate). I served it with basmati rice into which I stirred browned onions and cumin seeds (toasted and crushed with a pestle and mortar).
Phew – a lovely meal with friends which was rounded off with singing and dancing (of the silly variety), Roscón and a fruit platter which went some way to convincing us that we hadn´t consumed any calories at all over Christmas and New Year.