Garlic, herb and lemon slow roasted lamb

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Now here is a recipe that is too good not to share- my garlic, herb and lemon slow roasted lamb. This can be used for either lamb leg or shoulder and it is ideal for a lazy Sunday roast dinner or for entertaining. Lamb is now in season in the UK so it is the perfect time to get your hands on some and make the most of it. I recently cooked this for Easter lunch and it went down a storm! For 4 people I used a half leg of lamb which meant that everyone was well fed but there were certainly no leftovers! If you have large appetites, want leftovers or if you are feeding the 5,000 then by all means use a larger joint and cook for longer until the meat is falling off the bone.

If you have time then you can prepare the lamb the night before you want to start cooking it by following the first step, covering tightly and leaving in the fridge to allow the flavours to infuse.

Ingredients- serves 4
Half leg of lamb
Handful each of fresh thyme and rosemary
2 bulbs of garlic
1 lemon
Olive oil
Salt and pepper
300ml water or white wine

1. If preparing the meat either the night before or the morning of cooking then all you need to do is find a deep tray that will comfortably fit the half leg in and pop it in. Peel around 4 cloves of garlic, cut them into quarters and use a sharp knife to make slits in the lamb; pop a sliver of garlic into each slit. Scatter the remaining garlic cloves around the lam in the bottom of the tray. Drizzle the lamb with a little olive oil and rub so it is well coated; season well. Cut the remaining bulb in half width ways and place in the tray cut side up. Scatter the herbs too. Use a vegetable peeler to remove the lemon rind and place on and around the lamb. If preparing in advance, at this stage cover well and refrigerate. If cooking then and there, read on…

2. Preheat the oven to 140c/ 120 fan. Pour the water or wine, depending on what you are using, into the tray. Cover tightly with foil and place on the middle or low shelf in the oven and cook for around 4-5 hours. The time will depend on the size of the joint so check and baste from time to time. If the bottom of the tray becomes too dry then add another splash of water. When the lamb is nearly ready, remove the foil and allow the lamb to catch some colour and turn golden. The juices should run clear and the meat should come away from the bone with ease. Remove from the oven and rest whilst you make other accompaniments.

Garlic, herb and lemon slow roasted lamb- a sure fire crowd pleaser that’s packed with flavour but that needs very little care!

 

Chimichurri surf and turf

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Chimichurri surf and turf is the perfect meal for sharing with a table of friends and family and it really does take very little effort. The quantities of steak and prawns are merely a guide so adjust according to appetite! The chimichurri can be made in advance, covered and stored in the fridge until you need it. Chimichurri should have a kick whilst still being able to taste the herbs and other ingredients so aim for a perfect balance. Use the best prawns you can find and afford as the flavour will be unrivalled. Eating shell on prawns can be a fun but messy affair so provide finger bowls for your guests too.

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Ingredients- serves 4
Small bunch of fresh flatleaf parsley
Small bunch of fresh coriander
2 garlic cloves
1 shallot
1 fresh red chilli
4-5 tbsp olive oil plus extra for cooking
Juice of half a lemon
2 tsp red wine vinegar
2-3 sirloin steaks
16-20 tiger prawns- raw and shell on
Salad leaves to serve- I used rocket, spinach and watercress

1. To make the chimichurri, blitz the parsley, garlic, shallot, chilli, oil, lemon and vinegar in a processor so grab your pestle and mortar and give it a good old bash! Set aside until ready to use.

2. When you are ready to cook the steak, take a griddle pan and heat until smoking hot. Season and lightly oil the meat and cook to your liking. I allow 1 minutes each side for your average size sirloin for rare but cook according to your tastes. Remove from the pan and allow to rest.

3. Whilst the steak is resting, cook the prawns. Take a frying pan and heat a glug of oil. Cook the prawns until pink and cooked through. Use some of the chimichurri and toss well to coat the prawns. When the steak is ready, cut into slices. Take a large serving platter and scatter the salad leaves. Place the steak on the platter and spoon over some of the chimichurri before arranging the prawns around. Finish off with more of the chimichurri and serve immediately.

Chimichurri surf and turf- a treat fit for any occasion!

Chinese vegetable spring rolls

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Ah the humble spring roll- a cherished Chinese appetiser that longs to be paired with a sweet chilli sauce or a glossy ginger and soy dip perhaps? Whatever your preference, spring rolls are there to be filled with whatever filling you so choose however a vegetable spring roll is a wonderful thing. I have loved beansprouts since being a child so these are packed with them alongside rice vermicelli noodles that are spiced as well as carrot, sugar snap peas and cabbage. To tell you the truth, I used odds and ends of vegetables that were loitering in the fridge from other recipes so love your leftovers and get rolling!

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Ingredients- makes approx. 12 medium rolls
1 nest of rice vermicelli noodles (optional)
1 garlic clove- crushed
Small piece of fresh ginger- grated
1 tbsp Chinese five spice
2 tsp soy sauce
Handful of beansprouts
1 carrot- thinly sliced or grated
Red cabbage- finely shredded
Small pack of sugar snap peas- thinly sliced
3 spring onions- shredded
3 large filo sheets
1 egg- lightly beaten

1. Start in advance of when you want to serve these as the filling needs to cool before making the rolls. Soak the vermicelli noodles (if using) for 10 minutes until softened before draining well and cutting down. In the meantime, take a wok and heat a glug of vegetable oil. Fry the garlic and ginger for a minute before adding the vegetables, five spice and soy sauce. Cook until softened and add the spring onions at the last minute. Remove from the heat and allow to cool.

2. In a large bowl, mix the cooled filling with the noodles. Take a filo sheet and quarter it. Take a spoonful of the mixture and place near one edge of the filo. Lightly brush the edges of the filo with the beaten egg. Bring the edge of the filo over the filling before then bringing the sides in over the ends before continuing to roll. Make sure the end is well sealed so the roll does not fall apart when you cook it. Repeat this process for the remaining pieces of filo.

3. When the rolls are ready to cook, take a wok and add oil so it is deep enough to fry in. When the surface of the oil is shimmering and small bubbles can be seen, fry the spring rolls in batches. They will take around 5 minutes but the bigger the rolls, the longer they will need. Fry until the rolls are golden and crisp. Blot the cooked rolls on kitchen paper and serve immediately. If you have any left (doubtful!) you can reheat in a moderate oven on a baking tray until warmed through and crisped up.

Vegetable spring rolls- a side dish fit for any Chinese feast!

Ginger, garlic and chilli king prawns

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The other night time was short and I did not want to slaving away over a hot stove for too long so cue a quick prawn dish! I had a rummage in the fridge and cupboards and knew I was off to a good start when ginger garlic and chilli leapt out at me. King prawns have to be one my favourite things and are always handy to have in the freezer for a quick fix. I recently got bought a box of weird and wonderful ingredients for Christmas and this included sweet potato vermicelli noodles so this was the perfect opportunity to try them. They are much like glass noodles and have a firm texture which is a great contrast to the tender prawns. I kept the noodles simple and stir fried them with some beansprouts and a touch of soy so as to make sure the prawns were the star of the show so read on and get some quick dinner inspiration…

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Ingredients- serves 2
200g raw king prawns- deveined
2 tbsp dark soy
2 tbsp rice wine
1 tsp cornflour stirred into 2 tbsp water
1 tsp chilli flakes
2 garlic cloves- finely sliced
1 inch piece of fresh ginger- peeled and grated

1. Take a small pan and add the dark soy, rice wine and cornflour in water. Heat over a medium heat for a minute or two until if starts to simmer. Pop in the chilli, garlic and ginger and continue to simmer until the sauce is thick and glossy.

2. Lower the heat and add in the raw prawns; toss to coat in the sauce. Cook for around 3-4 minutes until pink and cooked through. Serve immediately.

Paneer, pepper and spinach curry

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Paneer is an Indian cottage cheese that is so versatile and can be used in a whole host of dishes however, sometimes, only a curry will do. I have written this recipe to be medium heat but of course if you are a chilli fiend then simply add in some extra along the way. After a festive season of excess and plenty of meat this recipe is a welcome break from heavy meals. Of course, if you can’t stand to wave goodbye to meat then this curry is perfect for chicken. I have kept the curry is purposefully light and fresh so the paneer is packed with flavour but not swimming in sauce. If, however, you want a curry that is saucier then you can add more tomatoes and reduce it less.

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Ingredients- serves 2-3
For the curry paste
2-2 Kashmiri chilies
3tsp each of ground cumin, ground coriander
1 tsp turmeric
1 tso ground fenugreek
2 garlic cloves- crushed
2 tsp ginger paste
1 tsp curry powder
Pinch of salt

For the rest of the curry
Vegetable oil
1 block paneer- cubed
1 tbsp cornflour
1 onion- sliced
1 tsp mustard seeds
1 tsp ajwan seeds
1 red and 1 green bell pepper- chopped
5 vine tomatoes- chopped
Small bag of spinach- washed and roughly chopped
1 tsp garam masala
Fresh coriander to serve (optional)

1. The first thing you will need to do is soak the dried Kashmiri chillies for a little while- around 20minutes will usually do the trick. Whilst they soak you can make the curry paste; simply combine all the remaining ingredients in a small bowl and add a splash of water to bring the paste together. Set aside.

2. In  a large bowl, toss the paneer cubes with the cornflour and a little seasoning. Heat a good glug of oil in a non-stick frying pan and heat to medium-high. Fry the paneer on each side until golden and crisp before removing from the pan and blotting onto kitchen paper to remove any excess oil. Take a third of the curry paste and toss through the paneer. Use a little more kitchen roll to wipe out the pan and add another glug of oil before turning the heat down to low.

3. Add the sliced onion to the pan and cook until softening. At that stage add the mustard seeds, ajwan seeds and cook for a further couple of minutes.Stir through the remaining curry paste. Pop in the chopped bell peppers and continue to cook for a few minutes. If the pan starts looking a little dry then simply add a splash of water and mix it through the onions and peppers.

4. Add the chopped tomatoes to the pan, an extra splash of water and simmer until the tomatoes start to break down and reduce. Don’t be tempted to rush this as the longer it has the richer the sauce will be! When the curry is a few minutes away from being ready, take the marinated paneer and roughly chopped spinach and add to the pan. Continue to cook, stirring occasionally, until the paneer is warmed through and the spinach is wilted. Sprinkle over the garam masala and stir to combine. Serve the curry in warmed bowls with rice or flatbreads on the side. A liberal helping of coriander to finish the dish is optional!

Paneer, pepper and spinach curry- a great way to start the New Year, plenty of flavour and no turkey in sight!

Truffle and parmesan risotto

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This is not just any old risotto, this is a deliciously indulgent risotto making the best of Italian ingredients so it is perfect for a celebration. Truffles have become more accessible and can be bought in most good supermarkets or specialist food markets. Black truffles are cheaper than their highly prized white counterparts making them ideal for trying truffles for the first time. Truffles are wonderfully earthy and pungent and are best served when they are just warmed through to really bring out the flavours.

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Ingredients- serves 2
Knob of unsalted butter
1 garlic clove- crushed
1 shallot- finely chopped
200g risotto rice- I use carnaroli
60ml dry white wine
600ml hot vegetable stock
50g freshly grated parmesan
20-30g black truffle

1. Take a large pan that is suitable for cooking the risotto in. Heat the pan over a low heat and melt the butter. Gently cook the garlic and shallot until they are softened but not yet catching colour. Add in the rice and stir thoroughly to combine and so the butter coats the rice grains.

2. Pour in the white wine and simmer until reduced by half. Now for the stock! Add a little at a time and wait for the rice to absorb it before adding the next lot. Stir during this part of the process to give a creamy finish.

3. When the rice is cooked but remains al dente (soggy risotto rice is a definite no- no!), remove the pan from the heat. Take the truffle and grate half of if and thinly slice the rest. Stir in the parmesan, grated truffle and a little more butter; allow to the risotto to stand for a moment or two so the truffle warms and releases its flavour. Sometimes truffles come with some truffle juice, if it does then also add this in to boost the flavour even more. Serve immediately in warmed bowls and top the risotto with the sliced truffle.

Truffle and parmesan risotto- pure indulgence!

Cavolo nero and bacon tartiflette

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Tartiflette is a comforting French dish popular amongst those heading to Alpine resorts. Just picture the scene, coming back in from a day on the slopes and in need of a comforting dish to warm you up whilst sipping a glass of wine or two in front of a roaring log fire- heaven! If you like potato, cheese and bacon then this is the perfect dish for you! In my version I have added cavolo nero as a nod towards one of your five a day but you could leave it out if you prefer or replace with spinach if you like.

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Ingredients- serves 4
150g smoked bacon lardons
250g cavolo nero- washed
2 garlic cloves- crushed
1 shallot- finely chopped
Knob of unsalted butter
800g waxy potatoes, such as King Edwards
400g Reblochon or Camembert cheese
300ml double cream
120ml vegetable stock

1. Firstly preheat the oven to 200c/ 180 fan. Take a frying pan and heat over a medium heat; fry off the lardons until golden, remove from the pan and set aside. Keep an bacon fat which is in the pan. Shred that leaves of the cavolo nero and fry in the pan along with the garlic and shallot until wilted. Remove and set aside.

2. Rub a little softened butter in the inside of a baking dish approximately 20cm x 25cm in size. I sometimes use individual baking dishes so everyone has their own so it’s up to you.

3. Cut the potatoes into 3mm thin slices and layer in the dish with the cavolo nero, bacon and half of the cheese. Leave the thinnest potato slices for the top so they go crispy when it’s cooked. Season the layers as you go.

4. Pour over the cream and stock and top with the remaining cheese. Bake for 45 minutes to 1 hour until golden and bubbling. Allow to stand for few minutes before digging in.

Cavolo nero and bacon tartiflette- go off piste with my version of this Alpine classic! The diet starts tomorrow…