Roast leg of lamb with shrewsbury sauce

Posted: September 24, 2016 by nietize in British, Lamb
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Delia’s Complete How to Cook
Serves 6 – 8

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Ingredients

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1 leg of lamb, weighing 5 lb (2.25 kg)
1 small onion, peeled and sliced
a few sprigs fresh rosemary, to garnish
salt and freshly milled black pepper
For the Shrewsbury sauce:
2 level tablespoons plain flour
1 heaped teaspoon mustard powder
1 pint (570 ml) Beaujolais or other light red wine
5 rounded tablespoons good-quality redcurrant jelly, such as Tiptree
3 tablespoons Worcestershire sauce
juice 1 lemon
salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°C).

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First of all, place the meat in the roasting tin, tucking the slices of onion beneath it.

Season the surface with salt and freshly milled black pepper, then place it, uncovered, in the pre-heated oven on the middle shelf. Roast for 30 minutes per lb (450 g) – for a 5lb (2.25 kg) leg this will be 2½ hours. Make sure that you baste the lamb at least 3 times while it is cooking, as this will help keep it juicy and succulent.

If you like to serve your lamb quite pink, give it 30 minutes less cooking time. To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked – the pinker the juice, the rarer the meat.

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When it is cooked as you like it, remove it to a carving board and keep it in a warm place to rest for 30 minutes. Now, to make the sauce, spoon off any surplus fat from the roasting tin, tipping it to one side and allowing the fat to separate from the juices; you need to leave about 2 tablespoons of fat behind.

Now place the tin over a direct heat turned to low and stir in the flour and mustard powder until you have a smooth paste that has soaked up all the fat and juices. Next, add the wine, a little at a time, mixing with a wooden spoon after each addition. Halfway through, switch from the spoon to a whisk and continue to whisk until all the wine has been incorporated.

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Now simply add the redcurrant jelly, Worcestershire sauce, lemon juice and seasoning, then whisk again until the jelly has dissolved. Now turn the heat to its lowest setting and let the sauce gently bubble and reduce for about 15 minutes, then pour it into a warm serving jug. Carve the lamb, garnish with the rosemary, pour a little of the sauce over and hand the rest round separately.

Asparagus and halloumi salad

Posted: September 18, 2016 by nietize in Vegetarian
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From Jamie Magazine
Serves 4

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Ingredients

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450 g asparagus
250 g halloumi
1 bulb of fennel
1 red onion
2 tablespoons extra virgin olive oil
½ an orange

In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.

Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.

Trim and finely slice the fennel, then peel and finely slice the onion.

Place into a bowl with the asparagus and halloumi.

Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.

Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm.

Thai Roast Chicken

Posted: September 10, 2016 by nietize in Chicken
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From Nigel Slater
Serves 4

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Ingredients

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2 sticks lemongrass
50g/1¾oz ginger, peeled
3 spring onions
2 medium red chillies
2 medium yellow chillies
1 medium green chilli
1 tbsp ground turmeric
200ml/7oz groundnut oil
1 whole chicken

Set the oven to 180C/350F/Gas 4.

Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.

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Brush the chicken generously with the spice mix.
Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.

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Leave to rest for 15 minutes covered in foil before serving.

Slow-roasted pork belly with fennel

Posted: August 29, 2016 by nietize in British, Pork
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Gordon Ramsay’s Ultimate Cookery Course
Serves 4

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Ingredients

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1kg pork belly
Sea salt and black pepper
1 fennel bulb, trimmed and roughly sliced
4 fresh bay leaves
3 garlic cloves, peeled and bashed
1 tsp cardamom pods, bashed
4 star anise
1 tbsp fennel seeds
Olive oil
325ml white wine
500–750ml chicken stock (depending on the size of your pan)
1 tbsp wholegrain mustard

Preheat the oven to 180°C/Gas 4.

Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.

Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic.

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Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown.

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Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.

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Transfer the tray to the preheated oven and cook for 2½ hours.

Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.

From Nigellissma
Serves 4

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Ingredients

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500g/1lb 2oz baby new potatoes, washed and halved but not peeled
3 tbsp olive oil
½ tsp dried chilli flakes
1 tsp dried mint
½ tsp celery salt
8 lamb cutlets, preferably organic, trimmed of fat
100g/3½oz rocket
1 tsp sea salt flakes or ½ tsp pouring salt
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint

Put the halved baby potatoes on to steam.

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Get out a large dish – in which the lamb cutlets will fit in a single layer – and first pour into it the olive oil and sprinkle in the chilli flakes, dried mint and celery salt.

Using one lamb cutlet as if it were a wooden spoon, smoosh the oil with its sprinklings around a bit, so that it is rather better mixed, then place the lamb cutlets in a single layer, turn them instantly, and leave to marinate for 10 minutes.

Heat a large, heavy-based, non-stick frying-pan – big enough for all the cutlets to fit in – then duly place them all in it (the oil that clings to them from the marinade is plenty enough for them to fry in) and fry over a medium heat for five minutes. While the cutlets cook, check that the potatoes are tender, which they should be by now; in which case, turn the heat off under your steamer.
Using tongs (for ease), turn the cutlets over and cook for a further three minutes. If you are going to make this an entire one-plate meal, strew the bottom of a large serving platter with rocket, or any other leafage you desire, and when the lamb cutlets are cooked, but still juicily pink, remove them to the salad-lined (or, indeed, naked) plate. Obviously, cook for longer if you like your lamb well done.

Tip the steamed potatoes into the pan and fry for three minutes, then turn them over and fry for another three minutes, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat.

Using a slotted spatula or similar, transfer the potatoes to the plate of cutlets and sprinkle with one teaspoon of sea salt flakes (I like these plenty salty, but if you have more austere tastes or are feeding small children, then decrease the salt or ignore the command altogether) and the chopped parsley and mint.

Duck with orange sauce

Posted: July 10, 2016 by nietize in Duck, French
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From Chicken the best ever recipe collection
Serves 2-3

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Ingredients

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1 whole roasting duck, approximately 2kg
2 oranges,
1/2 cup caster sugar
6 tablespoons white wine vinegar,
1/2 cup grand marnier
salt and freshly ground black pepper,
orange slices to garnish.

Preheat the oven to 150 degrees. Trim off the excess fat and skin from the duck and prick the skin all over with a fork. Season the duck inside and out with salt and pepper; secure the legs with cooking string.

Place the duck on a rack in a large roasting tin. Cover tightly with foil and cook in the oven for 1½ hours.

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With a vegetable peeler, remove the orange rind in wide strips then slice into thinner strips. Squeeze the juice from the oranges.

In a small heavy-based saucepan mix the vinegar and orange juice and stir to dissolve. Boil over a high heat, without stirring, until the mixture is rich caramel colour. Remove from the heat and carefully add the orange juice, pouring it down the side of the pan. Swirl the pan to blend, bring back to the boil and add the orange rind and liquor. Simmer for 2 – 3 minutes.

Remove the duck from the oven and pour off all the fat. Raise the oven temperature to 200?C/400?F/Gas 6. Return the duck to the oven and continue to roast, uncovered for 25-30 minutes, basting frequently with the sauce, until the duck is brown and juice runs clear when the thickest part of the thigh is pierced with a knife or skewer.

Pour the juices from the duck cavity into the tin and transfer the bird to a carving board. Cover with foil, and let rest for 10 minutes before carving.

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Pour the roasting juices into the saucepan with the remaining caramel mixture, skim off the fat and simmer gently. Serve the duck garnished with watercress and orange slices, and accompanied by the sauce.

From Clean Eating
Serves 4

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Ingredients

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2 8-oz thick-cut boneless, skinless wild 
salmon fillets
1/4 tsp ground black pepper, plus additional, to taste
1 tbsp olive oil
1 cup low-sodium fish or vegetable broth, divided
1 leek, thinly sliced crosswise, white and pale green parts only
1 head broccoli, cut into thin spears
Juice of 1 lemon, divided
6 oz plain Greek yogurt
2 tbsp finely chopped fresh tarragon
2 tbsp finely chopped fresh mint leaves
Sea salt, to taste

Preheat oven to 350°F.

Pat salmon dry with paper towel and season with pepper. In a large braiser or ovenproof sauté pan, heat oil on medium-high. Add salmon and sear for 3 minutes per side, until lightly golden. Transfer salmon to a plate and keep warm.

Reduce heat to medium and add 1/4 cup broth to pan. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; 
mix well.

Return salmon to center of braiser, nestling between leeks and broccoli. Drizzle half of lemon juice over salmon; cover and transfer pan to oven. Cook for 12 to 14 minutes, until salmon and broccoli are tender. Remove from oven and, using a slotted spoon, transfer salmon and vegetables to a platter; cover with foil to keep warm. Reserve 1/2 cup pan juices.

Prepare lemon-herb sauce: In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.

To serve, halve salmon fillets and plate each with lemon-herb sauce and leek-broccoli mixture.

From Waitrose food
Serves 6

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Ingredients

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500g Jersey Royals (or other new potatoes), halved (or quartered if large)
Mint stalks
3 tbsp vegetable oil
3 x 650g British lamb racks
2 tbsp unsalted butter
120g pitted black olives, drained and chopped
50ml extra virgin olive oil plus extra to serve

Red pepper yoghurt
small jar roasted red peppers, drained
250g natural yoghurt
25g pack basil, leaves roughly torn

Cook the potatoes in a pan of boiling, salted water for about 15 – 18 minutes, until tender. Drain, loosely cover with foil to keep warm and set aside

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Meanwhile, preheat the oven to 200 degrees. Heat the oil in a large ovenproof frying pan set over a high heat. Score the fat on the lamb racks, season and fry, fat-side down, for 3 – 4 minutes, until golden. Sear on each of the remaining sides for about 1 minutes, then lower the heat and add the butter. Baste the lamb, turning it regularly for a further 4 minutes. Transfer to the love, fat-side up, until cooked to your liking (it will take about 10-12 minutes for medium rare). Cover the lamb loosely with foil and set aside to rest.

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For the yoghurt, pat the peppers dry on kitchen paper, removing any excess seeds. Roughly chop them and mix into the yoghurt with most of the basil leaves; season with black pepper and set aside.

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Crush the potatoes roughly with a fork and mix with the chopped olives and olive oil; season and transfer to plates or a larger platter. Slice the lamb and serve on top of the potatoes, with the yoghurt alongside. Scatter with the reserved basil leaves and drizzle with more oil before serving.

Used a boneless lamb leg and sweet potatoes instead. For the lamb leg, it was about 650g. I still browned it in accordance with the instructions above but popped it into the oven for 30 minutes at 190 degrees. I found it a bit overcooked so the next time, I will reduce the cooking time in the oven to 25 minutes.

Emeril Lagasse’s roast chicken

Posted: April 3, 2016 by nietize in Chicken, Uncategorized
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From Food Network – Emeril Lagasse
Serves 4

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Ingredients

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3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine

Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity.

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In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

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Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature.

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Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

 

Braised lamb shanks with fregola

Posted: March 28, 2016 by nietize in Meat
Tags:

From Gary Mehigan Favourites
Serves 4

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Ingredients

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4 lamb shanks, French-trimmed
sea salt flakes and freshly ground pepper 
1/4 cup olive oil
1 onion, diced
1 small bulb fennel, diced
1 carrot, diced
4 cloves garlic, thinly sliced
4 rashers (about 150g) smoked bacon, rind removed, diced
6 sprigs thyme
2 bay leaves
2 tbsp fennel seeds, toasted and ground
1/2 tsp chilli flakes
11/2 cups dry white wine
2 x 400g tins chopped tomatoes
2 cups chicken stock
1 cup beef jus
1 cup fregola
1 handful French tarragon leaves and dill sprigs to serve

Preheat the oven to 165 degrees fan/185 degrees conventional

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Season the lamb shanks well with salt and pepper. 

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Heat the oil in a large flameproof casserole or heavy-based ovenproof saucepan over high heat, then add the lamb shanks and fry for 12 minutes, turning until browned on all sides. Remove and set aside on a plate.

Add the vegetables, garlic and bacon to the casserole and cook over high heat, stirring to ensure the garlic doesn’t burn, for 5 – 6 minutes or until golden brown.

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Add the shanks and any juices back to the casserole, then stir in the thyme, bay leaves, fennel and chilli flakes. Pour in the wine, bring to the boil and simmer over high heat for 8 minutes or until reduced by half. Add the tomatoes, stock and jus and bring to the boil, then cover and transfer to the oven to bake for 1 1/2 hours. 

Sprinkle in the fregola, stirring to make sure it is submerged in the sauce then return the casserole to the oven for 30 minutes or until the meat is soft and tender and the gregola is cooked.

Remove from oven then and set aside for a few minutes to rest, then serve sprinkled with tarragon and dill.

Fregola is apparently a grain-like Sardinian pasta. I couldn’t find it at Waitrose and just used a small star shaped pasta instead.