The Round Up - 60th Challenge

This month everything seemed to be late & us hosts couldn't get our act together, but here it is, the round up for the 60th Paper Chef Challenege!
This month the ingredients were: Lamb, Goats Cheese, Flour, and for the fourth ingredient, anything starting with the letter "A".
So what did our creative participants conjure up?

Our first entrant is Candice, a non-blogger, so her recipe has been posted on Paper Chef, with a Lamb, Goats Cheese, Apricot and Pesto

Next up is Astrid from Paulchen's Foodblog  with Herbed Lamb with Apple-Potato “Boxty” and Veggies

Karen, from Prospect: The Pantry , created a Lamb Kofte on Flatbread with Grilled Apricots and Goat Cheese

and our final participant is Nic from Nic Cooks with her Lamb and Goats Cheese Gozleme

And there we have our four delicious dishes for the 60th Challenge.
Who will be selected at the winner? Stay tuned as they will be announced soon!

Lamb, Goat’s cheese, Apricot and Pesto Pasta

Lamb, Goat’s cheese, Apricot and Pesto Pasta
Submitted for the 60th Paper Chef Challenge by Candice Le Noury

Serves 2 generously
For the pasta:


150g plain flour
2 eggs
pinch of salt


To make the pasta:
Put your flour and salt in a mound on a clean counter top. Make a well in the centre and place the two eggs in the well. Slowly with your fingertips, start working the flour into the centre of the well. Once all the egg has been incorporated, knead into a dough with the palm of your hand for 10 minutes. Allow to rest for 20 minutes. Once rested roll pasta out to 2mm thick (or use apasta machine) and cut out circles 7cm in diameter. Now start on your filling.


For the filling:
200g lamb, cut into very small cubes
100g dried Turkish apricots, finely diced
200ml cream
2 tbsp basil pesto
150g Chevin (creamy goat’s cheese)
1tsp butter/oil for frying
1 egg, beaten, for brushing


Fry the lamb with the apricots until cooked and brown on the outside. Spoon a little of the lamb/apricot mixture, with some crumbled goat’s cheese into the centre of each pasta round. Brush the edge of the circle with the egg, fold over to make a half moon, and press the edges closed with the tines of a fork.Continue filling rounds of pasta with the remaining lamb/apricot/cheese mixture.


Bring a saucepan of water to the boil, and cook pasta in batches - it only takes a minute to cook. Once cooked, remove from the water and allow to drain while making your sauce.


To make the sauce, add pesto and cream to a saucepan and bring to the boil. Allow to simmer for a minute or two, until thickened to your liking. Serve pasta pockets in a bowl, with the sauce spooned over, garnished with a few apricots and some extra goat’s cheese and pesto.

The Big 60

Yes, it's the Big 60th for the Paper Chef challenge! There have been a few stumbling blocks along the way but we are still going strong (if a little bit tardy).

So how to celebrate this milestone? What ingredients will be randomly selected? Will there be a theme?

The easy one first, the ingredients. I added all the ingredients to a spreadsheet & let the random function select 3, and they are (in no particular order):

Lamb

Goats cheese

Flour

& the last ingredient or theme? after a brief discussion with our co-host we decided on: anything starting with the letter "A" (apples, artichokes, apricots etc, as its the August challenge.  


Due to the delay in posting the ingredients the cutoff date has been extended to Thursday 18th August, Midnight your time.

Read the edited rules and regulations here, spread the word about Paper Chef, start thinking and get going!


Email us (paperchef AT gmail DOT com) the link to your entry sometime before midnight your time on  Thursday 18th August, or if you don't have your own blog, send us the recipe and  eventual photos and they will be posted here.

Let the fun begin!

and the winner is...

Karen from Prospect The Pantry with her Barbecued Quail with Cabbage Cucumber Slaw! Congratulations!