recipes-and-ideas

Roast Lamb Rumps with Red Pesto

Wed, 16 Jun 2010 14:27:57 +0100

Serves 2

Preparation time: 10 minutes

Cooking time: 15 minutes (medium)

25-30 minutes (Well done)

Ingredients:

2 x 150-175g/5½-6oz lean lamb rumps

Salt and freshly milled black pepper

For the red pesto:

2x 18g pack fresh basil leaves

25g/1oz pine nut kernels, lightly toasted

1 large garlic clove, peeled and finely chopped

50g/2oz sun-dried tomatoes in oil, drained and finely chopped

25-50g/1-2oz grated Parmesan cheese

150ml/¼pint extra virgin olive oil

To garnish:

Extra roasted pine nut kernels

Method:

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

To prepare the red pesto, place all the ingredients into a food processor or blender and whizz together until combined, season and transfer to a small bowl and set aside.

Place the lamb rumps on a chopping board, season and spread with 30ml/2tbsp of the prepared pesto. Transfer to a foil-lined metal rack in a roasting tin and cook according to your preference.

Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 2-3 minutes.

Sprinkle with the extra pine nuts, slice and serve with roasted or sautéed new potatoes, any remaining pan juices and dressed baby spinach leaves.

Tip:

Transfer any remaining pesto into a small jar, pour over a small layer of olive oil and refrigerate for up to 1 week.

Alternatively, why not spread the pesto over a whole or half leg of lamb? Half way during cooking, simply brush the pesto mixture over the joint and continue to roast to your preference.

Barbecued Spatchcock Lamb

Sat, 24 Apr 2010 21:35:32 +0100

Serves: 4-6

Preparation time: 15 minutes
Cooking time: Approximately 40 minutes plus marinating time
Oven temperature: Gas mark 7, 220°C, 425°F

Ingredients:

1 lean boned ½ lamb leg joint – either buy boned or ask your butcher to remove the
bone OR buy boned shoulder lamb joint
5 sprigs fresh rosemary
3 cloves garlic, peeled and crushed
Salt and freshly milled black pepper
150ml/¼pint white wine

Method:

1.Take a lean boned lamb leg joint or use a boned and rolled shoulder joint, remove the string and lay flat.

2.Place the flat joint into a dish and add the rosemary, garlic and seasoning. Rub into the lamb then pour over the white wine. Cover and leave to marinade in the fridge for 1-2 hours.

3.Remove from the marinade and thread metal skewers criss-crossing through the meat to keep flat. Cook on a lidded or covered barbecue - place flat onto the barbecue grid not too close to the coals, turning frequently for about 35-40 minutes.

4.Alternatively place directly onto the shelf in a preheated oven (place a tray underneath to catch the drips) for about 35-40 minutes until browned on the outside and still a little pink in the centre.

5.Serve cut into large chunks with potatoes and salad.

Beef and Red Pepper Noodle Broth

Mon, 26 Apr 2010 09:01:09 +0100

Serves: 4

Preparation time: 10 minutes
Cooking time: Approximately 15 minutes

Ingredients:
450g/1lb lean beef stir-fry strips
10ml/2tsp Chinese five-spice powder
15-30ml/1-2tbsp soy sauce
15ml/1tbsp prepared chilli or Schezuan sauce
1.2L/2pint good, hot beef or vegetable stock
2.5cm/1inch piece fresh root ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
Large bunch freshly chopped coriander or parsley
175g/6oz fresh or dried fine egg noodles
200g/7oz pak choi or green cabbage, shredded
1 small red pepper, cored, deseeded and finely sliced and cut into half widthways
Small bunch spring onions, finely chopped
Salt and freshly milled black pepper

Method:

1.In a medium bowl dust the stir-fry strips in the Chinese five-spice powder. Add the soy sauce and chilli or schezuan sauce. Cover and set aside.

2.In a large pan add the stock, ginger and garlic. Bring to the boil, reduce the heat and simmer for 5 minutes.

3.Add the noodles and pak choi or cabbage. Simmer for a further 1-2 minutes. Add the beef with the marinade mixture and the red pepper. Simmer for a further 2-3 minutes or until the noodles are tender. Remove from the heat, season if required and stir through half the spring onions and coriander.

4.Divide the broth between four bowls and garnish with the remaining, spring onions and coriander.

Beef Stuffed Calzone

Sat, 24 Apr 2010 21:36:14 +0100

Makes 2 as a main meal, 4 as a light snack

Preparation time: Approximately 20-25 minutes
Cooking time: 20-25 minutes

Ingredients:
375g/12oz Quality Standard beef mince
1 x 290g pack pizza dough mix
5-10ml/1-2tsp poppy seeds
10ml/2tsp olive oil
1 small onion, peeled and finely chopped
50g/2oz sun-dried tomatoes
50g/2oz cherry tomatoes, quartered
150g/5oz half-fat crème fraîche
15ml/1tbsp capers, rinsed
Small bunch fresh basil leaves, roughly torn
Salt and freshly milled black pepper

Method:

1.Preheat the oven to Gas Mark 7, 220°C/425°F.

2.Prepare the pizza dough according to the packet instructions, adding the poppy seeds to the flour before the water. Leave in a cool place to rise.

3.Heat a large, shallow, non-stick frying pan and cook the mince and onion for 5-7 minutes until brown. Remove from the heat and stir in the remaining ingredients. Season.

4.Remove the dough from the bowl and knead gently for 1 minute. Divide into 2 (or 4) pieces. Roll each out to 30cm/12inch (or 15cm/6inch) diameter circles. Divide the meat filling over half of each base, leaving a 2cm/¾inch boarder around the edge. Brush the edges with a little water. Fold over to make a half moon shape.

5.Seal the edges, by crimping with your fingers, place on a baking sheet and bake for 20-25 minutes, or until golden brown.

6.Serve with crisp salad leaves.

Ultimate Homemade Beef Burgers

Sat, 24 Apr 2010 09:04:11 +0100

Preparation time: 15 minutes
Cooking time: 10-16 minutes

Ingredients:
450g/1lb lean beef mince
1 small onion, peeled and grated
5ml/1tsp garlic salt
Salt and freshly milled black pepper
2.5ml/½tsp dried oregano or marjoram
15ml/1tbsp Tabasco or sweet chilli sauce
25-50g/1-2oz fresh white breadcrumbs
50g/2oz blue cheese, crumbled..., or grated mozzarella cheese
1 egg, beaten
15ml/1tbsp sunflower oil

Method:

1.Place the beef in a large bowl and add the onion, garlic salt, seasoning, herbs, Tabasco or sweet chilli sauce, breadcrumbs and blue or mozzarella cheese.

2.Stir in the egg. Mix together thoroughly, cover and refrigerate for 30 minutes.

3.Using damp hands shape the mixture into 4-6 evenly sized burgers.

4.Brush the burgers with a little oil and cook on a prepared barbecue or preheated moderate grill for 5-8 minutes on each side, or until cooked through.

5.Serve the burgers on rolls of your choice with salad leaves and serve with tomato sauce or relish and potato wedges sprinkled with grated cheese.

Grilled Lamb Chops with Olive Mash

Sat, 24 Apr 2010 21:36:45 +0100

Serves: 2

Preparation time: 10 minutes
Cooking time: Under 30 minutes
SIMPLE

Ingredients:
4 lean lamb chops or cutlets
Salt and freshly milled black pepper
5ml/1tsp oregano
Grated zest of 1 lemon
For the Olive Mash:
450g/1lb potatoes, peeled and diced
60ml/2tbsp olive oil
1 small garlic clove, peeled and finely chopped or 5ml/1tsp garlic paste or purée
50g/2oz green or black olives, drained and finely chopped
30ml/2tbsp freshly chopped flat-leaf parsley

Method:

1.For the olive mash; boil the potatoes until tender, drain and mash with the seasoning, olive oil and garlic. Stir through the olives and parsley.

2.Meanwhile, place the lamb on a chopping board and season with salt and pepper. Sprinkle on both sides with the oregano and lemon zest.

3.Cook the chops under a preheated grill for 12-16 minutes, turning once.

4.Serve the chops with the mash and seasonal vegetables.