Crumbed Lamb leg


Lamb leg in crumbs

Lamb leg in crumbs

Sunday lunch for 8

Ingredients:

  • 2.5kg lamb

  • 335g Cherry tomatoes
  • 400g radish
  • 500g parsnips
  • 600g sweede
  • 1 big onion
  • 100g leek
  • 70g black pepper croutons
  • 5 garlic cloves
  • Olive oil
  • Salt & Pepper
  • 2 beef stock cubes
  • 400g tinned tomato

Directions:

The Lamb: Remove the wrapping from the leg, wash it and, lay it on a

Blended condiments

Blended condiments

large tray, make 2 or 3 deep cut on the meat. Now season it with salt & pepper and leave it to the side.

In a mixer, with a very small amount of water, blend the leek, half the onion, garlic and 1 stock cube. Blend until it forms a smooth paste.

Now massage this mix on the lamb on all sides including in the deep cuts, leaving a small amount of the blended mix aside.DSC04429

Grind the bread croutons and mix it to the left over leek mix then, cover the lamb leg with the crouton paste, then drizzle with olive oil. then place in the oven for 4 hours at 200C… We want the lamb to be falling off the bone.

The Vegetables: Now that the lamb is in the oven, prepare the rest of vegetables. Peel the parsnips and cut them. The radishes can be cooked with their skin. Just cut their tops and bottoms bits. Peel the sweede and cut them in small pieces as this vegetable can be take the longer time to cook.

Now place all the prepared vegetables including the cherry tomatoes in a recipient and season with salt, pepper, the rest of onion (quartered), crush the last stock cube, and retrieve some of the juices coming out of the lamb and drizzle over the vegetables. Toss to mixDSC04435

In the last hour and half of the lamb roasting, place the vegetables in the oven. First, place the sweede pieces in the oven for 30 minutes, after that, add the rest of vegetables so they will be ready at the same time as the lamb. Cover the vegetables with foil so, they will soften steaming rather than roast using the heat of the oven for an hour at 200C.

The gravy: Once the lamb is cooked, remove from the tray and leave it aside to rest. Collate all the residues left by the lamb from the oven tray and put them in a sauce pan to make some gravy for the meal.

So, place the residues in the sauce pan, with 2 table spoons of oil and 400g tinned tomato. Season with salt & pepper. Leave to simmer for 10 minutes at medium heat, then stir and taste. What we are looking for is for the juice from the tomato to reduce, but not to dry out. If there is still too much liquid, just leave the pan on the stove, uncovered for another 5 minutes. Don’t forget to stir.

Serving suggestion

Serving suggestion – Yum

Looks like a long process, but once the lamb is in the oven, everything is quick.

Enjoy.

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Currants coated roast chicken and red wine sauce


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Ingredients:
1,500kg chicken
6 garlic cloves
2 spring onions

Ingredients for the dish

Ingredients for the dish

½ white onion
1 red onion
1 red sweet pepper
30ml rapeseed oil
1 tea spoon of sugar
50grs dry currants
1 tin of peeled (whole) tomatoes
Salt & pepper

The marinade: Blend the garlic, spring onions, currant, rapeseed oil and sugar.

Chicken and the marinade

Chicken and the marinade

Method: Prep the chicken by removing all the extra skin around the neck and anus area. Butterfly the chicken by cutting it through the back length way. Rinse it and lay it flat in the oven tray. With a sharp knife, make some deep cut into the chicken. Salt and massage into it the previously blended marinade. Cover and leave to rest for 15 minutes.
Now chop the onions and red pepper roughly, and spread in the tray before placing it in the oven for 1hr and 20 minutes at 200C… Don’t forget to base it as every 20 minutes or so.

The gravy: Once the chicken is ready, take it out of the tray and transfer the juices, vegetables and residues from the baking tray into a sauce pan. Add the content of the tomato tin making sure to keep the tomatoes whole… stir gently, and leave to reduce for 10 minutes.
Now add a knob of butter and 2 glasses of 13% alcohol red wine, stir and cover for 10 minutes. Adjust the seasoning. The gravy is ready.
The chicken is accompanied here by roast parsnips cooked from frozen.
A lot of supermarkets now sell frozen parsnips ready to roast. All I did with this one was to dust it with salt and black pepper, plus a drizzle of rapeseed oil. Then, left it in the oven for 40mins at 200C while the chicken was in.

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The whole dish tasted slightly sweet… due to the current, the sugar and sweetness from the wine. I wasn’t exactly sure how of how this dish was going to turn out… and it was a great surprise.
Enjoy!

The Nutter

Stuffed onion with parsnips chips


So, my friend came to work the other day, pulls out this massive onion from here bag and say… look¬ I brought this for you!

Stuffed onion, parsnips chips & tahini sauce

Stuffed onion, parsnips chips & tahini sauce

I took the onion and It was the most perfect onion I have ever seen; the colour, the shape… I proceeded to make and exposé to my colleagues about the onion for the rest of the week. I displayed it on my desk and everyone passing by asked me why I had this onion on my desk… we had by now named it “Olivier”. Unless you can see beyond the fact that it was an onion, you’d know why “Olivier” was on my desk. I thought about exhibiting it in the London National gallery but the urge to cook something special with it was much stronger! So I created the Stuffed “Olivier” with parsnips chips & tahini sauce.

 Ingredients:

ingredients for this dish

ingredients for this dish

  • Olive oil
  • “Olivier” the onion
  • Fresh parsley
  • 5 Brazil nuts
  • 1 table spoon of flour
  • 3 garlic cloves
  • 1 carrot
  • 10 soya meat balls
  • 3 parsnips
  • 1 vegetable stock cube.
  • 1 table spoon of Tahini and
  • 1 table spoon of mustard paste

Start by hollowing the onion leaving at least 3 layers for the shell.  In a hot frying pan with olive oil, brown the extremities of the onion shell and leave aside.

 Preparing the stuffing: Boil some water and pour over the soya meat balls with a pinch of salt. Leave to soften for 10 minutes, then squeeze out the water and cut finely.

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Ready chopped ingredients

The soya meat is a bit like a sponge and need a lot of seasoning. So, after cutting it finely, fry it for 3 minutes in Olive oil and chopped onion. Set aside.

Roast and grate the brazil nuts, peel and grate the carrot, finely chop the parsley, chop onion and garlic.

Now in a hollow dish mix all the above with the flour and 3 table spoons of water, a bit of salt and pepper, half a crushed vegetable stock cube and the fired soya meat.

Scoop the mélange into the onions halves, put them in an oven dish and drizzle olive oil on the top. Cover the dish with aluminium and put in the oven

all stuffed!!!

all stuffed!!!

at 175C for 1hr.

The aluminium will help produce the steam needed in to cook through the mince. Remove the aluminium after 30 minutes and leave the onion to finish cooking and browning for the other 30 minutes.

For the tahini sauce.

In a frying pan, add a table spoon of olive oil, add a hand full of onion and brown. Add the tahini paste and mustard paste with half a glass of water. Leave to cook for about 5 the time for the water to dry and you can no longer smell the mustard on it own or taste the bitterness of the tahini.

For the parsnip:

Peel, cut and fry like regular potatoes chips… (simples!)

All is ready to serve.

 The stuffed oinion on its own can be used as a starter. The outer layers can be really sweet.

Enjoy!