Jersey Royal Roast Potato Salad

May 3, 2013 by Leave a Comment

4 tbsp olive oil
1 small red onion – peeled and sliced
2 banana shallots – peeled and sliced
3 lemon thyme sprigs
4 slices of pancetta (or streaky bacon)
900 grams whole unpeeled Jersey Royal potatoes – washed
6 whole unpeeled garlic cloves
2 tbsp Canadian pure maple syrup
Pinch salt and pepper
Garnish – 1 rounded tbsp finely chopped fresh lemon thyme leaves

  1. Preheat oven to 100ºC, 210ºF.
  2. Lightly oil a roasting tin, add the onions and shallots and season lightly; drizzle with remaining oil, add a sprig of thyme, cover the tin with foil and cook in the preheated oven until tender; approx. 20 to 25 minutes.
  3. Leave to cool then separate into rings.
  4. At the same time, cook the pancetta – on a baking tray lined with greaseproof paper, place a second sheet of paper over the top – for 15 minutes, or until crispy and golden – put to one side.
  5. Increase oven temperature to 180ºC, 355ºF, gas mark 4.
  6. Place a roasting tin in the oven to preheat.
  7. Cook the potatoes in boiling salted water until tender, drain well.
  8. Remove the roasting tin from the oven when hot, drizzle the oil over the tin and very carefully add the potatoes and garlic, plus a sprig of thyme.
  9. Return to the oven for approx. 5 minutes, or until a light golden colour – toss half way through.
  10. Remove from the oven, drizzle the syrup over the potatoes, add the onion, mix well then return to the oven for two minutes.
  11. Transfer to a serving dish, lightly crush the pancetta and scatter over the potatoes.
  12. Garnish with finely chopped thyme leaves.
Filed Under: New season Tagged With:

Minted Lamb burgers with Oven Baked French Fries and Chilli Cucumber Relish

May 3, 2013 by Leave a Comment

100 grams fresh spearmint (or other mint, to taste), leaves only
100 grams pitted black olives
1/2 red onion, peeled and quartered
100 grams bread crumbs
700 grams minced lamb, not too lean
To Serve
6 hamburger buns or try lightly toasted small ciabatta rolls
Chilli Cucumber Relish
3 Golden Gourmet shallots, peeled and finely sliced
1 large cucumber, peeled, seeded, quartered and finely sliced
2 fat garlic cloves, finely chopped
2 fresh red jalapeños chillies, seeded and finely chopped
1 tbsp finely grated ginger
4 tbsp white rice vinegar
Maldon sea salt flakes and freshly ground black pepper

  1. Preheat the griddle to medium

Relish

  1. Place the shallots, cucumber, garlic, chillies and ginger into a bowl.
  2. Add the rice vinegar and toss to evenly mix the ingredients.
  3. Season to taste.
  4. Cover with cling film and refrigerate until burgers are ready.

Burgers

  1. Add the mint, black olives, red onion and bread crumbs to a food processor, pulse until well blended.
  2. Transfer to a large bowl, add the minced lamb and mix well to thoroughly combine.
  3. Mould the meat mixture, using your hands, into 6 patties and place on the hot, oiled griddle.
  4. Cook the patties for 6 to 7 minutes each side or to taste, depending on how thick the burgers are.
  5. Toast the buns then top with the burger and a little of the salad

Note

  1. Golden Gourmet shallot is mild tasting and a common ingredient used in casseroles and salads

Try serving accompanied by oven baked French fries with home made tomato ketchup.

Oven Baked French Fries

4 baking potatoes
1 dessert spoon (2 tsp) virgin olive oil
1 tsp sea salt flakes (I use Maldon)

  1. Preheat oven to 230ºC, 450°F, gas mark 8.
  2. Wash, peel and cut potatoes into even sized slices, cut each slice into fries.
  3. Place onto a clean tea towel and pat dry.
  4. Place onto a lightly oiled baking sheet in a single layer and lightly spray with the oil and sprinkle with sea salt.
  5. Bake for 15 minutes in the preheated oven, turn and bake for a further 10 minutes, then turn again.
  6. Turn off the oven, leave for 5 minutes, remove and serve immediately.

Fresh Tomato Ketchup

1 kg whole ripe tomatoes – skinned, deseeded and roughly chopped
1 large onion – peeled and sliced
100 grams light soft brown sugar
155 ml apple cider vinegar
1 clove garlic – crushed
1 tbsp tomato purée
1/2 tsp original French Dijon mustard
1/4 tsp all spice
1/4 tsp ground mace
1/2 cinnamon stick *
4 whole cloves *
Bay leaf *
1/2 tsp whole black peppercorns *
Sea salt and freshly ground black pepper

  1. Put the tomatoes and onion in a large, heavy based saucepan, stir.
  2. Cover, simmer, stirring occasionally for 60 minutes, or until soft.
  3. Push the tomatoes and onion through a sieve and return to the pan.
  4. Add the sugar, vinegar, garlic, tomato purée, mustard, ground all spice and ground mace.
  5. Put the items (marked *) in a piece of muslin and tie with string, add this to the pan.
  6. Simmer until thick, stirring often.
  7. When ready remove the muslin bag and check the taste, adjust if necessary and add seasoning to taste.
  8. Allow the ketchup to cool then decant into bottles and add the screw caps.
  9. Store in the refrigerator.
Filed Under: Bonfire Night, Lamb, mutton, hogget, Main crop Tagged With: , , ,

Sweet Potato Scamorza Pizza

May 2, 2013 by Leave a Comment

Scamorza is an Italian cheese similar to mozzarella with a fresh milky flavour, traditionally made from buffalo milk but now produced using cows’ milk (ewes’ milk versions are available in the South East of Italy). The cheese has a distinctive pear shape due to the way the cheeses are hung during the ripening process. The cheese has a creamy colour; the smoked version (Scamorza Affumicata) has a golden/brown rind.

Alternately, use any combination of smoked/unsmoked cheese, either/or Scamorza/Mozzarella.

One 30 cm ready rolled pizza crust
20 ml (4 tsp or 2 dessert spoons) virgin olive oil
1/2 tsp chopped garlic
2 medium sized sweet potatoes
100 grams Scamorza affumicata – sliced
100 grams unsmoked Scamorza – sliced
1 tbsp finely chopped fresh rosemary leaves
1 tbsp finely chopped fresh thyme leaves
To dress – aged balsamic vinegar

  1. Preheat oven to 220ºC (425ºF, gas mark 7).
  2. Peel the potatoes, slice very thinly using a mandoline then rinse under cold running water and pat dry with kitchen paper towel (if preferred, cook the whole unpeeled potatoes in boiling water for about 4 minutes, drain then allow to cool and remove the skin – thinly slice using the mandoline – the potatoes should not be tender as they may disintegrate while slicing).
  3. Pound the garlic and olive oil – using a pestle and mortar – to a paste, brush over the pizza crust.
  4. Arrange the two types of cheese around the base then top with a layer of sweet potatoes.
  5. Brush with olive oil (or melted butter if preferred), sprinkle with the herbs.
  6. Bake in the preheated oven for approx. 18 to 22 minutes – or until the potatoes are tender, the crust crispy and browned – baking time will depend on how thinly you slice the potatoes.
  7. Remove from oven and immediately drizzle with balsamic vinegar before serving.
Filed Under: Pizza, Sweet potatoes Tagged With: , , ,

Multi Coloured Potato and Vegetable Salad

May 1, 2013 by Leave a Comment

4 cups small potatoes, preferably multi-coloured
1 banana shallot – peeled and very finely chopped (reserve half for the dressing)
1/2 long Spanish red pepper – trimmed, seeds removed, chopped
1/2 long Spanish yellow pepper – trimmed, seeds removed, chopped
1 small green courgette – trimmed and diced
1 small yellow courgette – trimmed and diced
55 grams tinned sweetcorn kernels – drained and rinsed
55 grams frozen peas – cooked according to pack instructions, drained
Dressing
50 ml English apple cider vinegar
1.5 tsp Dijon original or wholegrain mustard
1 clove garlic – peeled and finely chopped
85 ml fruity virgin olive oil (we use late crop from Andalucia)
1/2 tsp Maldon sea salt flakes and 1/4 tsp freshly ground black pepper
Garnish
Herbs – finely chopped flat leaf parsley leaves and chives

  1. Wash the unskinned potatoes under cold running water using a soft bristle brush, leave whole.
  2. Cook the potatoes in a large saucepan of boiling salted water until fork tender.
  3. Drain, place the colander over the saucepan and cover with a tea towel; leave for five minutes then cut into bite sized pieces.
  4. While potatoes are cooking warm a little olive oil in a large frying pan set over a medium heat.
  5. When hot, add half of the chopped onion – cook for one minute then add the bell peppers – cook for another minute.
  6. Finally add the courgette – cook until softened while stirring often.
  7. Transfer the potatoes, sweetcorn, peas and cooked vegetables to a salad bowl, toss until evenly distributed.

Dressing

  1. Whisk the vinegar, mustard, chopped garlic and shallot.
  2. Slowly drizzle in the oil while whisking to an emulsion – add the salt and pepper, to taste.
  3. Pour over the potatoes and vegetables, toss gently to combine.
  4. Serve while warm (or chilled), garnished with the chopped herbs.
Filed Under: New season, Purple Tagged With: , , , , , ,

Potato Salad with Chats

May 1, 2013 by Leave a Comment

When young, my father grew “earlies”, when harvesting these potatoes, he removed the very tiny ones and put them to one side. These were par boiled then cooked in butter with herbs added. The “chats” we ate were very small (about the size of a marble – or less), and were absolutely delicious. These were a rare treat. I use the ones about the size of a marble for this recipe. They are lovely cooked with olive oil, few rosemary leaves then sprinkled with Maldon sea salt flakes.

4 cups washed chats
10 black pitted olives, halved
1 stick of celery, peeled and finely sliced
1 banana shallot, peeled and finely chopped
1 hard boiled fresh egg, chopped
250 grams roast turkey or chicken breast
Sea salt and freshly ground white pepper
Dressing
60 ml mayonnaise
60 ml Greek natural yoghurt
15 ml freshly squeezed lemon juice
1/2 tbsp freshly chopped flat leaf parsley leaves

  1. Cook the potatoes into salted boiling water until tender, put to one side to cool, then halve
  2. Place the mayonnaise, yoghurt, lemon juice and parsley into a bowl and whisk to combine, season to taste.
  3. Put the potatoes, olives, celery, shallot, egg and turkey or chicken into a bowl, drizzle over the dressing and toss lightly to combine, season to taste.
  4. Cover bowl with clingfilm and refrigerate until ready to serve.
  5. My preference is to mix the dressing with the potatoes while they are still hot as they do absorb a little more taste.
Filed Under: Chats, Chicken, Turkey Tagged With: , , ,

Lamb, Hogget or Mutton and Potato Pie

April 19, 2013 by Leave a Comment

My mother made a pie similar to this with left over roast leg of lamb, nowadays we tend to buy much smaller joints and make the pie with fresh meat. You can use hogget or mutton, which does give a richer flavour to the finished pie.

1 kg leg of lamb – cut into 2.5 (one inch) cm pieces
30 grams seasoned plain white flour
30 grams unsalted butter
30 ml olive oil
2 rosemary sprigs
500 ml lamb or chicken stock
100 ml dry white wine
1 medium sized red onion – peeled, halved and sliced
1 medium sized white onion – peeled, halved and sliced
450 grams floury potatoes – peeled and cut into 2 cm pieces, par boiled
Sea salt and black pepper
Rosemary Pastry
250 grams plain white flour
1/2 tsp salt
125 grams unsalted butter
2 tbsp finely chopped fresh rosemary leaves
30 to 45 ml ice cold water (2 to 3 tbsp)
1 egg – beaten

  1. Pastry – mix the butter and rosemary, wrap and chill in the freezer until firm. Leave in the freezer until required for the pastry.
  2. Equipment 1.5 to 2 litre pie dish.

Filling

  1. Dust the lamb pieces with seasoned flour, put to one side.
  2. Warm the butter and oil in a heavy based saucepan, when hot brown the lamb in batches – remove and put to one side.
  3. Add the onions – cook until translucent, add the rosemary and garlic, stir and cook for one minute before adding the wine and stock.
  4. Return the lamb, stir and cover, cook for 1 hour 30 minutes, or until the lamb is tender.
  5. Add the potatoes, simmer uncovered until the potatoes are cooked and the sauce has thickened – approx. 15 minutes.
  6. Remove from the hob and allow to cool.

Pastry

  1. Sift the flour and salt into a large baking bowl.
  2. Remove butter from freezer and grate over the dry ingredients, tossing occasionally to coat the butter in flour – use a coarse grater and dip the butter in flour often throughout.
  3. Sprinkle two tablespoons of water over the dry ingredients, while mixing to bring the ingredients together to form a smooth dough – if necessary add more water, one teaspoonful at a time.
  4. Wrap in clingfilm and chill in the fridge until ready to use.

To finish

  1. Preheat oven to 180ºC (355ºF, gas mark 4).
  2. When the filling has cooled, transfer to a 1.5 to 2 litre pie fish and place a pie funnel in the centre of the dish.
  3. Roll out the pastry on a lightly floured work surface to fit the dish plus an extra 5 cm diameter (2.5 cm each side).
  4. Brush the dish rim with a little egg wash, place the pastry over the filling and crimp with the tines of a fork.
  5. Cut a slit in the centre above the funnel to allow steam to escape.
  6. Brush with egg wash and bake in the preheated oven for approx. 40 to 45 minutes, or until the pastry is a light golden colour and cooked through.
  7. Serve with fresh seasonal vegetables.
Filed Under: Lamb, mutton, hogget Tagged With: , ,

Roast Chat Potatoes with Herbs

April 19, 2013 by Leave a Comment

1 tbsp sea salt flakes (I use Maldon)
8 fresh sage leaves – remove central vein and coarsely chop
1 tbsp coarsely chopped fresh thyme leaves
1 tbsp coarsely chopped fresh rosemary leaves
1 kg chats
2 tbsp olive oil
Freshly ground black pepper

  1. Preheat oven to 180°C (355ºF, gas mark 4).
  2. Put the salt, sage, thyme and rosemary into a mortar and pound with pestle to a smooth paste.
  3. Place the potatoes into a large roasting tin, drizzle with oil and sprinkle with the herb salt, season with a little freshly ground black pepper.
  4. Roast in preheated oven for approx. 30 to 40 minutes (depending on size of potatoes), or until the potatoes are a golden brown and tender.
  5. Remove from oven and transfer to a large serving dish.
  6. Lovely with lamb steak and salad.
Filed Under: Chats Tagged With: , , ,

Beef, Pork and Vegetable Pie with Sweet Potato and Pumpkin Topping

March 25, 2013 by Leave a Comment

A simply inexpensive pie, excellent for a mid week dinner. Make the filling the night before, cover and keep in the fridge until you are ready to make the topping.

650 grams ripe Italian plum tomatoes
2 tbsp olive oil (divided)
2 banana shallots – peeled and finely chopped
2 medium sized carrots – trimmed, peeled and finely chopped
1 celery heart – cleaned, finely diced; if leaves are available finely chop the leaves, add with herbs
1 and 1/2 tsp finely chopped garlic
1 tbsp mixed dried herbs – sweet basil flakes, flat leaf parsley flakes, oregano flakes
250 grams lean minced beef
250 grams lean minced pork
150 ml rich chicken stock
115 grams frozen sweetcorn kernels
75 grams frozen peas
1 tbsp balsamic vinegar
1 tsp natural brown sugar
Topping
400 grams sweet potato – peeled and diced
400 grams pumpkin or butternut squash – peeled and diced
60 ml crème fraîche
8 grams fresh flat leaf parsley leaves – coarsely chopped
White pepper
85 grams Farmhouse English Cheddar cheese, grated.

  1. Preheat oven 200ºC; 392ºF, gas mark 6.
  2. Halve the tomatoes lengthways (from stem to root) and place, cut side down onto a baking tray lined with greaseproof paper. Drizzle with one tablespoon of olive oil and bake in the preheated oven for 20 minutes, or until browned.
  3. Allow to cool a little then remove the skins and chop, put to one side.
  4. Reduce oven temperature to 180ºC; 355ºF; gas mark 4.
  5. Warm remaining oil in a heavy bottomed frying pan – when hot add the shallots, carrot, celery and a pinch of sea salt – cook for two minutes on medium, stir in the garlic then reduce heat to low, cover and cook for 20 minutes or until the vegetables are soft, without browning – stir often throughout.
  6. Add the herbs, celery leaves and meat – stir to break up the meat then reduce the heat and cook – stirring constantly – until the meat has browned.
  7. Reduce heat to its lowest setting, cover and cook for 30 minutes then stir in the tomatoes, stock, sweetcorn and peas.
  8. Cook for 5 minutes, stirring occasionally, or until the sauce thickens just a little.
  9. Stir in the vinegar and sugar, taste and adjust seasoning, if necessary.
  10. Transfer filling to a buttered ovenproof dish, put to one side.

Topping

  1. Steam the pumpkin and sweet potatoes until soft, remove from the steamer and place into a colander, cover and leave to dry a little.
  2. Put the pumpkin, sweet potato, crème fraîche, parsley and white pepper into blender and process until a smooth purée, spoon over the filling, smooth out the surface.
  3. Bake for 30 minutes, top with the grated cheese and cook for another 15 minutes or until the cheese has melted and is lightly browned.
Filed Under: Beef, Pork, Sweet potatoes Tagged With: , , , ,

Mutton or Hogget Pie with Potato Pastry

March 13, 2013 by Leave a Comment

Mutton or Hogget are ideal for this recipe as the flavour is richer than lamb – lamb is the meat from animals in their first year, hogget is from sheep older than one year and mutton is an adult sheep.

1.5 kg shoulder or leg of mutton or hogget – cut into bite sized pieces
2 tbsp seasoned plain white flour
2 tbsp olive oil (divided)
30 grams unsalted butter
2 sweet Spanish onions – peeled, halved and thinly sliced
2 red onions – peeled, halved and thinly slice
2 garlic cloves – peeled and crushed
350 ml lamb or chicken stock
150 ml red wine
1 bay leaf*
1 sprig rosemary*
1 sprig thyme*
Potato Pastry
200 grams self raising flour
3/4 tsp fine sea salt
150 grams unsalted butter – wrap, chill in the freezer until firm, remove when required
200 grams mashed potato – cooled
Egg wash – 1 egg lightly beaten with 1 tbsp milk
*place onto a piece of muslin and tie with a piece of string to the pan handle, step 5**

Filling

  1. Preheat oven to 160ºC (320ºF, gas mark 2).
  2. Toss lamb in seasoned flour, pat off excess.
  3. Warm one tablespoon of oil in a large ovenproof casserole over a medium-high heat, brown the lamb in batches, put to one side.
  4. Reduce heat to medium, and add remaining oil with all the butter to casserole – when the butter has melted, add onions and cook for 5 minutes or until soft.
  5. Add garlic, stir and cook for one minute before returning the meat; pour in the wine and stock then add the **herbs and season with salt and pepper.
  6. Bring to boil, cover and place in oven – cook for 90 minutes or until meat is tender, allow to cool then transfer to a pie dish – 1.5 litres.

Pastry

  1. Note – cook the potatoes in boiling salted water, drain, cover with a tea towel and leave for a few minutes to steam – only then put through a ricer – this gives a lighter texture for the pastry. Do not add butter, milk or cream to the mash.
  2. Sift the flour and salt into a large bowl, remove butter from freezer and grate over the dry ingredients, tossing occasionally to coat the butter in flour.
  3. Briefly rub in until the mixture resembles coarse breadcrumbs before gradually adding to the potato and bringing the ingredients together to form a smooth dough.
  4. Wrap in clingfilm and chill for 30 minutes.
  5. Preheat oven to 180°C (355ºF, gas mark 4).
  6. Roll out the pastry between two sheets of greaseproof paper, lightly floured, until just a little larger than the top of your ovenproof pie dish.
  7. Cut a one centimetre wide strip from around outside edge of the pastry, dampen the rim and place the strip of pastry around rim of the dish, pressing down lightly.
  8. Brush pastry on the rim with water and top with remaining pastry, trim off excess and make two vents in the top, brush with egg wash and bake, in the preheated oven, for approx. 30 minutes – or until the pastry is a golden colour and the filling piping hot.
  9. Remove the herbs and serve the pie with fresh seasonal vegetables.
Filed Under: Lamb, mutton, hogget, Main crop Tagged With: , , , , ,

Lamb Stew with English Apple Cider

March 9, 2013 by Leave a Comment

I generally use Cider when roasting or making a pork stew but it can be used with a wonderful result for both chicken and lamb. My preference in this dish is for a still dry cider from the West Country or England. You can use hogget or mutton rather than lamb, if preferred. I have included a recipe for mashed potatoes with caramelised shallots.

Yield – four to six servings

2 tbsp olive oil (divided)
1 tbsp unsalted butter
1 large red onion – peeled, halved and sliced
1 sweet Spanish onion – peeled, halved and sliced
3 medium sized carrots – peeled and thickly sliced on the diagonal
1 or 2 medium parsnip – trimmed, peeled and thickly sliced on the diagonal
1 celery heart with leaves – trim the root end, chop including leaves
1 fat garlic clove – peeled and finely chopped
1 kg leg of lamb – trimmed and cut into bite size pieces
3 tbsp plain flour seasoned with a pinch of salt and pepper
Sea salt and black pepper
300 ml organic English cider
1 tsp Dijon wholegrain mustard
Lamb or chicken stock – if ready made use low sodium
2 sprigs fresh rosemary*
2 sprigs fresh thyme*
1 bay leaf*

* tie together in a piece of muslin with kitchen twine.

  1. Preheat oven to 130ºC (266ºF, gas mark 1/2).
  2. Warm one tablespoon of oil with the butter in a large ovenproof casserole (with lid) set over a medium heat, when hot add the onion, carrot, parsnip and celery with a pinch of sea salt, stir then cover and reduce heat to low and gently fry for approx. ten minutes without browning, adding the garlic for the last minute.
  3. Put the lamb into a large plastic bag with the season flour and shake to coat, transfer to a plate, tapping of excess.
  4. Put two tablespoons of oil into a heavy based frying pan set over a medium-high heat, when hot brown the meat in batches – add to the casserole; reduce heat to medium.
  5. Pour in the cider, warm while stirring to release the tasty bits on the base of your frying pan, remove from the heat and stir in the mustard then pour into the casserole adding just enough stock to cover.
  6. Add the herbs then cover and cook for two hours, or until the meat is tender – check after one hour, adjust seasoning if necessary.
  7. Serve with buttery mashed potato or root vegetables accompanied by seasonal vegetables.

Mashed Potatoes with Caramelised Shallots

30 grams unsalted butter
125 grams thinly sliced shallots
2 sprigs thyme
1/2 tsp golden caster sugar
2 kg floury potatoes, King Edward or Maris Piper – wash, peel and halve or quarter
180 ml whole milk
85 grams unsalted butter, or amount to taste

  1. Warm a heavy based frying pan, when hot add half of the butter and allow to melt.
  2. Add the shallots and sprigs of thyme then cook, over a low heat, for approx. 20 minutes, stirring often, until the shallots are soft and a light gold colour, discard the thyme.
  3. Add the sugar, while stirring, cook for 5 minutes or until a light brown; transfer to a plate and put to one side.
  4. Meanwhile, put the prepared potatoes into a saucepan, cover with water and bring to the boil, add one teaspoonful of salt and cook until soft.
  5. While the potatoes are cooking, warm the milk and butter over a gentle heat until just below boiling point, remove from the hob and put to one side.
  6. Drain the potatoes, return to saucepan and mash until smooth (alternately, put through a ricer), then add the milk and butter, season with with pepper and salt, if necessary and beat with a wooden spoon until creamy and smooth.
  7. Add about three quarters of the shallots and mix well, garnish with remaining shallots and serve immediately.
Filed Under: Lamb, mutton, hogget, Main crop Tagged With: , , ,
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