Savoury Recipes
INGREDIENTS
2 x lamb neck fillet
1kg baby new potatoes
3 medium sized red onions (cut into wedges)
4 carrots (peeled & cut at an angle)
2 sprigs of rosemary
4 cloves of garlic (smashed with the back of a knife)
100g kalettes
50g butter
For the marinade;
140g kalamata olives
60g honey
30ml sherry vinegar
1g salt
2 cardamon pods
1⁄2 tsp smoked paprika
METHOD
For the marinade, add the ingredients to a blender and blitz untill smooth. Smother over the lamb fillets and set aside. Please keep any left over marinade for a sauce to serve.
Add the potatoes to a pan of lighted salted water and cook till tender. Drain the cooked potatoes and lay them on a lined baking tray. Using a Pots & Co glass pot crush each potato (this creates a larger surface area for the potato to crisp up). Season with sea salt and olive oil and cook in a preheated fan assisted oven at 180c for 30 minutes.
Season the lamb liberally with salt and pepper, allowing it to penetrate the meat for 5 minutes. Then seal in a hot frying pan with a little olive oil, making sure to colour all sides of the fillets.
Cut the onions into wedges and peel and cut the carrots at an angle. Add to the baking tray with potatoes, garlic and rosemary and cook for a further 15 minutes. Add the sealed lamb on top of the vegetable and cook for 5-6 minutes.
Remove the lamb from the oven and allow to rest. Gather the roasting juices and left over marinade. Transfer to a small pan, add 30ml water and the butter. Bring to the boil to emulsify.
Blanch the kalettes, in salted boiling water, drain and add to the veg from the oven.
Carve the meat and serve on an appropriate sized sharing dish for the middle of the table, drizzling the sauce over the meat.
70g diced red onion
70g diced courgette
70g diced aubergine
50g baby spinach
4g Toasted poppy seed
15g Pumpkin seed
15g Sunflower seed
1/2 Orange zest
½ lemon zest
75g Chick peas
1 bunch spring onion finely sliced
½ bunch mint (chopped)
½ bunch coriander (chopped)
INGREDIENTS
8 lamb merguez sausage
6 lamb rumps
15g sweet smoked paprika
2g cinnamon
2g cumin seed
2g black pepper
2g fennel seed
10g coriander seed
2 cloves garlic
100g olive oil
250g pearl couscous
400g water
1g tumeric
8g Cornish sea salt
METHOD
Using a pestle and mortar, grind the spices until you get a paste. Marinade the lamb rump for a minimum of 24 hours.
We prefer to cook the lamb rumb on the BBQ. Season liberally with salt and pepper, then seal evenly on all sides and cook for about 6 minutes with a lid on. Make sure to move the rumps every few minutes to ensure an even cook. Cook the merguez sausage at the same time using the same technique.
You can also cook skin down in a pan, making sure to render all the fat and cook in an oven at 180’c for 6 minutes. After 4 minutes, turn the lamb over so the skin side is up. Always allow to rest for as long as it is cooked for.
Rinse the couscous under cold water for five minutes.
Place the couscous, salt, turmeric and water in a pan, cover with a lid and cook on medium heat until all liquid has gone. Remove from the heat and drizzle with olive oil. Leave the lid on to keep warm
Cook the onion in a little olive oil, until translucent. Add the courgette and aubergine, and lightly season with salt and cook till tender. Add to the couscous, finish with the baby spinach, seeds, zest, herbs, chickpeas and spring onion. Cut the sausage into 1 cm chunks, reserving any oil that comes out and add all to the couscous.
Carve the lamb rump and serve on top of the couscous.
Either serve in a large platter or individually plated.
Method
Bring a medium saucepan of water to the boil with a tsp of salt, add the macaroni and cook until al dente. Drain the pasta and toss with a little olive oil to stop it from sticking together. Reserve until needed later.
In a medium sized pan, add half of the oil and cook the onions on a low heat for 5 minutes. Add the carrots, leeks and cook for a further 5 minutes. Add a lid to keep in the moisture. Add the pinto beans, courgettes, miso paste and stir using a spatula to fully break down the miso paste. Season with salt and pepper, add 1200ml of water bring to the boil with a lid on and then reduce to a simmer.
In the meanwhile make the pesto. In a pestle and mortar or small blender blitz the basil, salt, garlic and nutritional yeast. Finally add the other half of olive oil, the toasted pine nuts and blitz briefly in order to keep coarse.
Add the macaroni to the pan, followed by the peas and cook for a further 2 minutes. Finally stir in the baby spinach and basil pesto. Ladle into bowls and season with freshly ground black pepper.
Best accompanied by freshly made sourdough bread!
INGREDIENTS
200ml olive oil
2 leeks (washed & separated, cut into ½ cm thick rings)
2 carrots (peeled and sliced thinly)
2 onions (diced)
2 courgettes (cut into ½ cm half moons)
1 can pinto beans (drained and washed)
150g frozen peas
1 tablespoon white miso paste
200g macaroni
2 handfuls of washed baby spinach
30g basil leaves
20g toasted pine nuts
10g nutritional yeast
1g Cornish sea salt
1 clove garlic
Salt and pepper
ingredients
4 x large aubergines (1.5kg before cooking; 550g after burning and draining the flesh)
2 x garlic cloves, crushed
Grated zest of 1 lemon and 2 tbsp lemon juice
75ml Extra virgin olive oil
2 x tbsp chopped parsley
2 x tbsp chopped mint
Seeds of ½ a large pomegranate (80g net weight)
Salt and black pepper
Method
The Aubergine can be cooked three ways; over a naked flame, in a hot oven or on a BBQ.
If cooking over a naked flame place the aubergines directly on two separate moderate flames on a gas stove and roast for 15-18 minutes. Use metal tongs to turn them around occasionally, until the skin is burnt and flaky and the flesh is soft. If using a BBQ do the same but on a grill over the hot coals.
If being done in a hot oven, preheat the oven to 250˚c. Score the Aubergine with a knife in a few places and cook for about about 25 minutes (similarly the Aubergine must be blackened and soft). One needs to turn half way through the cooking process.
Allow the Aubergine to cool slightly, then cut in half and pull the soft flesh into long thin strips. Drain in a colander for at least an hour, in order for the water to be passed off.
Once drained, slightly chop the aubergine making sure it still has some texture. Put into a mixing bowl and add the garlic, lemon zest and juice, olive oil, salt and a good grind of black pepper. Stir and allow the aubergine to marinate at room temperature for at least an hour.
When you are ready to serve, mix in 75% of the herbs and taste for seasoning. Serve with the pomegranate seeds and garnish with the remaining herbs.
ingredients
1 Leg of lamb
2 tbsp balsamic vinegar
4 tbsp olive oil
4 garlic cloves
4 sprigs of rosemary
Method
Prepare the marinade by crushing the garlic cloves and placing them in a large bowl.
Add the olive oil, balsamic vinegar and rosemary and combine.
Place the lamb leg on a chopping board and locate the bone. Gradually cut around the bone, scraping the meat away from it as you go.
Once the bone is removed, open it up and lay it out on the board. Remove any excess fat.
Place the lamb meat in the bowl of marinade, cover with clingfilm and place in the fridge for at least an hour.
In the meantime, light the BBQ.
Remove the butterflied lamb leg from the fridge and place on the BBQ. Seal on both sides and then cook for approx. 20 mins or until the lamb is nice and pink.
ingredients
1 butternut squash
3 onions
1 bulb of garlic
2 field mushrooms
salt & pepper
100g butter
25g diced dried apricots
¼ bunch chopped thyme
150g breadcrumbs
olive oil
150ml of water
method
Take the butternut squash and wash the outside of the skin to remove any excess dirt. Leaving the skin on, cut lengthways and scoop out the seeds. Season with salt, pepper and olive oil and wrap in tin foil. Bake in an oven @180˚C for 45 minutes. The squash needs to be tender. Take the whole bulb of garlic, cut in half diagonally through the centre and wrap in tin foil with a slug of olive oil. Bake at the same time as the squash for 20 minutes. The garlic needs to be golden brown and beautifully caramelised. Wash the two mushrooms, peel the outer skin off and remove the stalks. Season with salt and pepper and drizzle with olive oil and a splash of water. Bake at the same time as the others @ 180˚C for 20 minutes.
In the meanwhile, slice the onions and cook on a medium heat with a slug of olive oil and a pinch of salt. Make sure to stir regularly, as these want to be caramelised. They should take roughly 25 minutes.
Once the squash, mushrooms and garlic are ready remove from the oven and allow to cool slightly before preparing. With the squash, scoop out all of the flesh into a bowl being careful to avoid the skin. Dice the mushrooms into 1cm sized pieces and add to the bowl. If there is any excess liquid from the mushrooms and squash, make sure to add this to the bowl. With the garlic, squeeze out the caramelised garlic cloves into the bowl making sure to avoid any skin. Finally add the onions, diced apricots, chopped thyme, melted butter, water and breadcrumbs. Give this a thorough mix and transfer to a tray to bake @180˚C for 20 minutes or until it forms a crust on top.
ingredients
500g pork mince or sausage meat
150g breadcrumbs
2 diced onions
2 cloves of garlic (grated)
12 chopped leaves of sage
50g chopped chestnuts
50g chopped walnuts
50g melted butter
2 grated Granny Smith apples
salt & pepper
1/3 grated nutmeg piece
method
Cook the onions and garlic with a little oil on a low heat till translucent, tender and sweet. Combine all the ingredients in a big bowl and mix thoroughly. Transfer to a suitably sized baking tray and cook for 20 minutes @ 200˚C. It should be golden brown and the juices should run clear.