Cinnamon recipes - including lamb tagine, cinnamon ice cream and mulled wine. |
 |
Welcome to our cinnamon recipe page.
Recipes include Moroccan-style lamb tagine, poached pears in red wine, cinnamon ice cream, and mulled wine.
|
|
This page is © Copyright helpwithcooking.com |
|
Moroccan-Style Lamb Tagine |
Many North African savoury dishes contain a number of sweet tasting spices within them to give them an exotic and exciting kick.
Ingredients
- 2 lb (905 g) leg of lamb
- 12 prunes soaked in warm water
- 1 chopped onion
- 4 tbsp of olive oil
- 2 tbsp of clear honey
- 1 cinnamon stick
- 1 tsp of ground ginger
- ½ tsp of ground cinnamon
- ½ tsp of ground coriander
- ½ tsp of ground cumin
- few saffron strands soaked in 1 tbsp of water
- salt and pepper
Method
- Trim any excess fat from the lamb and cut into cubes.
- Heat 2 tbsp of the olive oil in a large frying pan or saucepan.
- Add the lamb pieces and the chopped onion and fry until the meat has browned and the onions are soft.
- Pour cold water into the pan so that the meat is completely covered.
- Add the remaining olive oil to the pan together with the cinnamon stick, ginger, ground cinnamon, coriander, cumin, saffron, salt and pepper. Stir well.
- Bring to the boil and then reduce the heat to low.
- Cover the pan with the lid and simmer over a low heat for 2 hours.
- After this time, stir in the prunes and cook for a further 15 minutes.
- Stir the honey into the lamb mixture and serve hot with couscous.
|
Poached Pears in Red Wine |
This is an excellent dessert for a dinner party or a special occasion and it is very easy to prepare, although you will need several hours to do so.
Ingredients
- 4 ripe pears
- 1 bottle of red wine
- 5 oz (140 g) of caster sugar
- 3 tbsp of clear honey
- juice of ½ a lemon
- 2 cinnamon sticks
- 2-inch piece of orange rind
- 1 vanilla pod, split lengthways
- 1 clove
- 1 black peppercorn
Method
- In a saucepan large enough to hold all four pears standing upright, place the red wine, sugar, honey, lemon juice, cinnamon sticks, orange rind, vanilla pod, clove and black peppercorn.
- Stir all the ingredients together whilst heating gently. Ensure that all of the sugar dissolves.
- Peel the pears whole but leave the stem intact.
- Cut a thin slice off the bottom of the pear so that it stands flat and upright.
- Place the pears into the saucepan with the wine and spices and simmer for about 25 minutes or until the pears are slightly tender but not too soft.
- Lift the pears out of the saucepan and transfer them to a large bowl.
- Cook the liquid further until it reduces by half.
- Remove the pan from the heat and allow to cool.
- Strain the liquid through a sieve and pour over the pears.
- Cover the bowl with cling film and chill in the refrigerator for 4 hours or more.
- When you are ready to serve the dessert, place each pear in an individual serving dish. Pour a little of the red wine liquid over the pear and serve with whipped or clotted cream.
|
Cinnamon Ice Cream |
You don't need an ice cream maker to prepare this delicious homemade ice cream. Serve with baked apples or on its own.
Ingredients
- ¾ pint (425 ml) of double cream
- ¾ pint (425 ml) of milk
- 4 oz (115 g) of caster sugar
- 6 egg yolks
- 4 cinnamon sticks
Method
- Break the cinnamon sticks in pieces and place into a saucepan with the double cream and the milk.
- Mix the ingredients together and slowly bring to the boil, stirring frequently.
- Once boiling, remove the pan from the heat immediately and set aside for 30 minutes to allow the flavours to infuse.
- In a separate mixing bowl beat together the egg yolks and the sugar. Set aside.
- Bring the cream and milk back to the boil and then pour in the egg yolk mixture whilst stirring constantly.
- Reduce the heat and cook until the mixture thickens.
- Strain the mixture into a bowl or dish and leave to cool.
- Transfer into a freezer-proof container with a lid and place into the freezer until frozen.
|
Mulled Wine |
This is an excellent hot beverage for a cold winter's night, especially if you are spending the evening outside for a festive occasion.
Ingredients
- 1 bottle of red wine
- 2 oz (55 g) of brown sugar
- 1 orange
- 6 -8 cloves
- 3 cinnamon sticks
- 1 bay leaf
- ½ tsp of nutmeg
- ¼ tsp of ginger
Method
- Cut the orange in half and stud one half with the cloves. Reserve the other half of the orange until later.
- Place the red wine into a saucepan together with the rest of the ingredients including the orange half studded with cloves.
- Heat the wine and spices on a low heat for about 20 - 25 minutes. Do not allow the liquid to boil and stir frequently so that all of the sugar dissolves completely.
- Check the taste and add more sugar if necessary.
- Strain the mulled wine into individual mugs.
- Take the reserved orange half and cut into slices. Add a few orange slices to each mug of mulled wine and serve hot.
|
|
|
|
