Blog Layout

Hogget curry served with minty flatbreads & a raita

 

THE PERFECT AUTUMN CURRY


With a hearty yet mild taste this is a great recipe for all the family, served with the simplest of flatbreads to mop up the juices and a refreshing and crunchy raita

 

INGREDIENTS

HOGGET CURRY
800 g hogget shoulder, cut into 3 cm pieces
MARINADE
4 garlic cloves
5 cm piece of ginger
200 g natural yoghurt
1 tsp paprika
2 tsp turmeric
1 tsp salt
2 tbsp vegetable oil
2 white onions
2 bay leaves
1 cinnamon stick
2 star anise
2 tsp cumin seeds
100 g tomato purée
250 ml lamb stock
1 x 400 g can chickpeas
2 tbsp coriander, chopped
2 tbsp mint, chopped

MINTY FLATBREADS
400 g self-raising flour
1 tsp baking powder
½ tsp salt
2 tsp onion seeds
2 tsp mint, finely chopped
400 g natural yoghurt
50 g butter
2 garlic cloves
RAITA
¼ cucumber
¼ red onion
3 plum tomatoes
1 tbsp mint, finely chopped
300 g natural yoghurt
Sugar to taste

Serves 4-6


Hogget Curry


1. Transfer hogget into a large bowl.

2. Marinade: Crush garlic and finely grate ginger. Mix the yoghurt, garlic, ginger, paprika, turmeric and salt together with the hogget. Cover and refrigerate for at least 2 hours or preferably overnight.

3. Preheat oven to 140°C. Using a large pan with a tightly fitting lid heat the oil. Finely chop the onions and fry over a medium heat, stirring from time to time until they turn light brown, about 10 minutes.

4. Add the bay leaves, cinnamon, star anise and cumin seeds and fry for a minute or until aromatic. Add tomato purée and fry for a further couple of minutes.

5. Add the hogget with all its marinade and increase the heat to high. Fry until the meat is sealed, about 5 minutes.

6. Remove from heat and add the lamb stock, drain the chickpeas and add. Mix well.

7. Place the lid onto the pan and transfer to the preheated oven and cook until tender, about 2 hours.

8. Check the curry about every 30 minutes to ensure it is not drying out. Add water if necessary.

9. Once cooked, season to taste with salt and serve garnished with the roughly chopped mint and coriander leaves.


Minty Flatbreads


1. Transfer the flour, baking powder, salt, onion seeds and mint into a bowl and mix to evenly distribute all ingredients. Add the yoghurt and mix through, then use your hands to pat together to form a soft dough.

2. Dust a clean work surface and rolling pin with flour and tip out the dough. Divide into about 12 golf sized pieces. Roll each piece out to about 2-4 mm thick.

3. Place a non-stick frying pan over a high heat. Once hot, dry fry each flatbread for about 2 minutes on each side or until lightly browned and puffed up.

4. Meanwhile, melt the butter in a small pan and crush in the garlic cloves. Finish by brushing each flatbread with the garlic butter.


Raita


1. Finely chop cucumber and onion, dice tomato removing the seeds. Transfer to a bowl and stir in mint and yoghurt. Add sugar to taste


TIP: EITHER FULL OR REDUCED FAT YOGHURT CAN BE USED FOR THE FLATBREADS, REDUCED FAT YOGHURT MAY HAVE A WETTER CONSISTENCY SO MORE FLOUR MAY BE REQUIRED TO COMPENSATE


 

Get ready for another season of glorious glamping at Oaktrack

By Tina Wells • 21 Jul, 2023
Opening on Saturday 29th July 2023

Berkshire Trout

By Tina Wells • 07 Jul, 2023
Oaktrack is now stocking Berkshire Trout

Spring at Oaktrack

By Tina Wells • 17 Feb, 2023
Sunday 12th March 2023

February in the Oaktrack garden

By Tina Wells • 08 Feb, 2023
Signs of Spring are starting to appear with hyacinths, snowdrops and early daffodils starting to poke their heads through. As the weather (hopefully gets warmer) and there is less risk of frost, there is lots to be getting on with in the cutting garden, veg patch and orchard this month including pruning, tidying and preparing beds ahead of the growing season. It’s also time to get seed sowing. Hardy flower annuals such as cosmos and greenhouse crops including tomatoes and chillies can be sown this month. Do watch out for the mice though as they love to partake of the odd seed or two! Below you will see the hanging ‘basket’ that Hazel has made for our sweet peas in an effort to stop them. Another tip is to use holly around the base of the pots. In addition to seed sowing, we have been mulching the beds and containers around the smallholding before the growing season really gets underway and our plant nursery opens in a few weeks’ time. Later in the month there will be lots of pricking out to be done as the seeds germinate and need more room to grow in their own individual pots. When doing this take care to lift each baby plant including the root, handling everything by its leaves rather than stem, as it bruises easily. Here is our guide for the other jobs that can be done in the month ahead: Prune shrubs and climbers, such as Wisteria as well as evergreen hedges Start to ‘chit’ potatoes standing them rose end up in old egg boxes or trays in a frost free place. The tubers will be ready for planting when the shoots are around 3cms high in a few weeks’ time. Prepare seed beds for direct sowing of seasonal vegetables and hardy annuals over the next few months If you managed to sow some sweet peas last Winter, pinch out the tips now to encourage sideshoots Cut back deciduous grasses left uncut over the winter and remove dead grass from evergreen grasses Start to harvest early rhubarb by pulling rather than cutting from the bottom It’s not too late to plant fruit trees and bushes and prune fruit trees And of course, don’t forget to enjoy the seasonal blooms this month has to offer!

January in Season

By Tina Wells • 06 Jan, 2023
Despite the shorter days and cooler weather there is still seasonal produce in the garden to enjoy from Brussel sprouts and cabbage to parsnips and swede as well as stored fruit. Citrus fruits are in season in warmer climates (not forgetting the Seville oranges) and are a great addition to Winter salads. Here is a list of other produce and flowers currently in season: Vegetables: Avocados, Brussel sprouts, Cabbages, Cauliflower, Celeriac, Celery, Chard, Jerusalem artichokes, Kale, Leeks, Onions, Pak choi, Parsnips, Purple sprouting broccoli, Salsify, Shallots, Swede, Turnip, Winter salad leaves (chicory, endive, hardy lettuces, mizuna, salad rocket and mustards) Fruit & nuts: Apples (stored), Clementines, Grapefruit (abroad), Hazelnuts (stored), Kiwis, Lemons, Pears (stored), Seville oranges, Walnuts (stored) Herbs & edible flowers: Bay, Chervil, Parsley, Rosemary, Thyme, Winter savory Cut flowers: Aconites, Alder catkins, Camellia, Cornus, Hazel, Hellebores, Snowdrops, Sarcoccoca, pussy willow

Oaktrack market offers local sustainable Christmas festivities

By Tina Wells • 10 Nov, 2022
We are delighted to announce that Oaktrack will be holding its Christmas Market at the smallholding on Saturday 10 th December from 3-7pm. Now in its fourth year, the market will focus on local and sustainable festivities. In addition to our own Christmas offerings, we will have a host of other local artisan producers and makers joining us to showcase their products. From charcuterie to fruit liqueurs, upcycled homewares and furniture to handmade Christmas decorations, candles and jewellery. We will also have a bar serving festive refreshments throughout the day including mince pies and mulled wine, a bbq cooking up a feast and live entertainment! Tina Wells, Oaktrack owner and smallholder said: “We are really excited to be holding our fourth Christmas market here at the smallholding. Now more than ever we feel it is really important to support other small local businesses like us and focus on making our festivities more sustainable. We are fortunate to have some fantastic local producers and makers in our area and this event will provide an opportunity for them to showcase their products and share their own unique stories with visitors.” The market is open to all, and entry is free. Please get in touch if you have any accessibility requirements.

November in Season

By Tina Wells • 03 Nov, 2022
As the weather starts to turn cooler this month and the days become shorter, the season’s colourful root vegetables are the perfect wholesome comfort. Apples and pears are also at their best now perfect for crumbles and pies and putting any surplus in the freezer for a later date. Check out what else is currently in season this month below: Vegetables: Artichoke, Beetroot, Broccoli, Brussel Sprouts, Carrots, Celeriac, Chard, Chicory, Jerusalem Artichokes, Kalettes, Leeks, Parsnips, Perpetual Spinach, Potatoes (maincrop), Pumpkins, Squashes, Swede, Rocket, Winter purslane, Autumn salad leaves Fruit & Nuts: Apples, Cranberries, Elderberries, Medlars, Pears, Quince Herbs & edible flowers: Bay, Chervil, Coriander, Dahlia petals, Nasturtiums, Parsley, Rosemary, Sage, Violas, Winter savory Cut flowers: Chinese Lanterns, Chrysanthemums, Cleomes, Dahlias, Euphorbia oblongata, Gaura, Scabious, Seedheads (eg agapanthus, grasses) Verbena, Violas, Wallflowers

Courgette & Tarragon Soup

By oaktrack_smallholding • 23 Sep, 2022
The perfect recipe for a glut of courgettes We stumbled upon this recipe from the New Covent Garden Soup Company when we were looking to use up some of our many courgettes and haven't looked back! It's a great recipe for the Autumn which is easy to make, tastes delicious and freezes well too. Ingredients 4 medium courgettes sliced 25g butter 1-2 tablespoons chopped tarragon 300ml vegetable stock 300ml milk Salt & pepper Serves 4 Melt the butter, add the sliced courgettes and cook gently for 5 minutes. Add the tarragon and cook for a further 5 minutes. Add the stock, which should almost cover the courgettes, bring to the boil, cover and simmer for 15 minutes or until the courgettes are tender. Add the milk, then blend until smooth. Season with salt and pepper, then reheat gently for 3 minutes and serve. Tip: Substitute the fresh tarragon for dried if it is not available

Celebrating the best of British at Oaktrack

By Tina Wells • 09 Sep, 2022
Saturday 17th & Thursday 22nd September from 10am - 12 noon

September in Season

By Tina Wells • 02 Sep, 2022
Even though the weather is finally starting to cool down and the days are getting shorter there is still plenty to harvest in the garden this month including apples, squashes, beans of all varieties and blackberries. There is also lots of colour in the cut flower patch with chrysanthemums and salvias at their best.  Check out what else is in season this month below: Vegetables: Aubergine, Beetroot, Broccoli, Brussel Sprouts, Butternut Squash, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chard, Courgettes, Cucumbers, French beans, Kale, Leeks, Mangetout, Marrows, Onions, Parsnips, Peas, Peppers, Perpetual Spinach, Potatoes, Radishes, Rocket, Runner beans, Salad leaves, Shallots, Spring onions, Squash, Sweetcorn, Turnips, Tomatoes Fruit & nuts: Apples, Blackberries, Blueberries, Cherries, Damsons, Elderberries, Plums, Pears, Raspberries, Redcurrants Herbs & edible flowers: Basil (inside), Bay, Borage, Chervil, Chives, Coriander, Dill, Fennel, Lovage, Marigolds, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Sorrel, Summer Savory, Thyme Cut flowers: Alstromeria, Ammi Major, Antirrihinum, Aster, Calendula, Catananche, Chrysanthemum, Cosmos, Craspedia, Dahlias, Daucus, Dianthus, Echinacea, Echinops, Eryngium, Eucalyptus, Helycrysum, Knautia, Nigella Seedheads, Rose, Salvia, Sanquisorba, Sweet Peas, Verbena Bonariensis
More Posts
Share by: