A delicious classic with a moghul twist, this roast lamb recipe from the team at Rafi’s Spicebox pairs locally sourced lamb with an array of flavours and spices to create a truly unique dish.
For more recipe inspiration and to buy their range of spice mixes and products online visit www.spicebox.co.uk
Could BBQ weather be finally upon us?
With the sun forecast to make an appearance this weekend it’s time to fire up the grill and give these Moroccan Beef Kebabs with roasted garlic and cucumber creme fraiche from the team at Harrogate based Smokehouse Spices a whirl.
Using their aromatic Lamb Rub which features a delicious blend of Moroccan spices, paired with succulent diced beef, these kebabs will take your BBQ to the next level of deliciousness.
For more information about Smokehouse Spices products and to buy online visit www.smokehousespices.co.uk
Nothing represents this time of year better than some fantastic Yorkshire reared spring lamb taking centre stage on the dinner table.
This deliciously simple recipe from award winning Harrogate based farm shop Fodder is a seasonal favourite on their café menu and sure to put a delicious spin on a weekend supper.
PREP TIME 1 hr * COOK TIME 2.5hrs
Melt the butter with one tbsp. of oil in a large saucepan, over a low-medium heat. When the butter is foaming, add the shallots and garlic and cook for a few minutes until they begin to soften, but not colour.
In a large bowl, mix tbsp. of flour with chopped rosemary, salt and pepper. Add the lamb and toss them thoroughly in the seasoned flour.
Transfer the softened shallots and garlic to a large bowl and leave to one side. Add a little more oil to the pan and increase the heat. Add all of the lamb and cook until browned all over adding more oil if needed. Return all the shallots to the pan.
Add the wine to the pan and let it bubble and reduce for a few minutes, scraping the base of the pan with a spatula to help release any caramelised bits. Add the stock and simmer for 5 minutes. If the sauce looks too thick, add some more stock. Taste the sauce and season with salt and pepper.
When you are ready to cook the pudding, first generously butter a 1.2 litre/2 pint pudding basin.
To make the pastry, mix the ingredients together thoroughly and season with salt and pepper. Gradually stir in water until you have a soft, slightly sticky dough (you’ll need about 225ml/8fl oz of water).
Divide off about a quarter of the dough, to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use this to line the pudding basin, leaving the excess pastry hanging over the edge. Roll out the small piece of dough large enough to form a lid for the basin.
Spoon the cooled filling into the pastry-lined basin. Dampen the edges with water and add the pastry lid. Press the edges together to seal and trim away the excess pastry neatly.
Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan.
Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat low and let the pudding steam for 2-2½ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry.
Remove the pudding from the pan, take off the foil and parchment and leave to rest for five minutes. Then use a small, sharp knife to release the sides of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out on to the plate.
We serve with cury kale and mash potatoes (all grown on our farm).
# Trim excess fat from cutlets. Heat fat in frying pan, brown cutlets on both sides in hot fat.
# Trim and slice mushrooms.
# Remove cutlets from pan and place in casserole dish with mushrooms.
# Measure redcurrant jelly, Worcester sauce and lemon juice into a saucepan.
# Stir over low heat until jelly has melted and ingredients are blended. (Stirring with a whisk often helps redcurrant jelly to soften.) Draw off the heat.
# Add flour to hot fat remaining in frying pan and if necessary, add extra to help absorb the flour. Stir over low heat for about 10 minutes until a golden brown. Stir in jelly mix and then sufficient stock to make a thick gravy. Bring to boil stirring all the time to get smooth. Season with salt, pepper and nutmeg. Strain over cutlets.
# Cover and place in a moderate to slow oven (325f/170c or gas 3) and cook for 1 1/2 hours.
# Sprinkle with parsley and serve.
# Preheat oven to 180C. For the lamb sauce, place lamb breast bones, garlic, onion and carrots in oven til golden (30mins) Once golden, remove from the oven and place in a pot large enough to accommodate the breast too.
# Meanwhile, season the inside of the breast with salt and scatter over the lemon zest, garlic and rosemary. Roll this into a cylinder and tie securely with string.
# Lower oven to 160C. Add the red wine and reduce on the stove until nearly evaporated and syrupy. Add stock and breast to the pot. Cover and cook in the oven for 2-2.5 hrs or until tender.
# Whilst the breast is cooking, marinade the lamb rump in oil, rosemary and garlic.
# When the breast is cooked, remove from the oven and rest. Strain the braising juices into a saucepan and reduce by approx 1/3.
# For the shallot puree, sweat shallots in butter with the thyme until very soft and sweet, but no colour. Add the cream and boil until just coating the shallots. Now puree in a processor or hand blender, push through a sieve and season to taste.
# For the green beans, add to boiling water for two minutes then remove to a bowl of ice water.
h4. To serve
# Preheat oven to 180C
# Heat a frying pan, and colour the fat side of the rumps, turn over for one minute, then put back skin side down and put in oven for 8 minutes by which time they will be pink.
# Meanwhile, reheat the beans in a little butter. Reheat the shallot puree, add a little chopped thyme to the lamb sauce and reheat also. Remove lamb rumps from the pan Slice 4 portions, and rest.
# Arrange the beans in a neat pile on each plate with a spoonful of puree next to them. Smear down and place a slice of breast on the puree. Carve the rumps, place onto the beans and spoon the lamb sauce around.
Bruise the rosemary needles by rubbing the sprigs in your hand, and strip the needles into a bowl. Add the garlic, olive oil and pepper and then the meat. Toss all together and leave for at least two hours (4-6 hours, even better).
Remove the meat from the marinade and wipe it lightly (you don't want it dripping with oil), but leave the bits of garlic and rosemary sticking to it. Place the portions over a fairly hot, but not flaming grill. Let the meat sear on the bars for a couple of minutes and they should turn without sticking, then turn them every couple of minutes to prevent too much blackening on one side. Butterflied pieces should take between 9-15 minutes.
Finely chop the garlic on a large chopping board. Then add the herbs, anchovies, and capers and chop all together until the ingredients are well mixed and fine in texture. Transfer to a bowl and mix in the mustard, sugar, lemon juice and black pepper, plus enough olive oil to give a glossy, spoonable consistency. As you add the last ingredients, taste and tweak the mixture until you get something with the balance you like.
# Marinate the lamb with the olive oil, thyme, rosemary and garlic.
# Leave overnight in the fridge covered in cling film on a low shelf.
# Begin boiling the potatoes.
# Meanwhile, slice the leek into 2 longways, wash and then slice again into small pieces.
# Finely slice the cabbage and cut the spring onions into small rounds.
# When the potatoes are soft, drain them. Return to the pan and place back on the heat for 1 minute stirring with a wooden spoon this will remove any excess moisture.
# Mash using a ricer machine or potato masher.
# Add half the butter and all the double cream and set aside.
# Fry the leeks, cabbage and spring onions in the remaining butter until soft (trying not to colour leeks will burn easily if you forget them!).
# Add the above to the potatoes and season with salt and pepper.
# Mould the mash into round cakes and dust with a little flour. Leave to one side.
# Cut all the vegetables into 1cm pieces.
# Place the vegetables pieces on a tray and drizzle with the olive oil and honey.
# Sprinkle over the thyme leaves, season with salt and pepper.
# Place in the oven to roast on 180°c for approx 10 minutes, stirring once during this time to disperse the different flavours and ensure even cooking.
# When cooked, remove from the oven and allow to cool in the tray.
# When serving, drain away any excess oil and honey.
# Fry the shallots in 1 knob of butter and when they are soft (but no colour) add the Fleurie and boil until there is hardly anything left.
# Next add the stock, bring it to the boil and reduce to a thick consistency (the gelatine from the bones in the stock will help to do this).
# Remove the pan from the stove and whisk in the 3 remaining knobs of butter.
# Check the seasoning and throw in the chopped herbs.
# Heat a non-stick frying pan and place the seasoned lamb into the pan after draining off any excess oil.
# Colour the lamb well on both sides and place in the oven at 180°c for about 8 minutes.
# Remove from the oven and allow to rest for 10 minutes.
# Heat up the other ingredients by placing them in the oven for 10 minutes and warm the sauce over a low heat.
# Place the potato cake in the centre of the plate with the roasted vegetables around it.
# Slice the lamb and place in a wheel shape on top of the potato cake.
# Balance the warm Ledston Estate Beetroot and Orange Chutney on top of the lamb and spoon some jus around the edge of the plate.
# Fry the diced bacon in a pan, then add the crushed chopped garlic cloves and double cream and bring to the boil. Remove from the heat and allow to cool.
# Next, peel the potatoes and cut into thin slices.
# Then layer the potatoes in an earthenware dish.
# As you build up the dish, spoon over the garlic and bacon mixture, some salt and some crumbled Wensleydale cheese in between each of the layers.
# Bake in a hot oven at 180°C until the potatoes are soft.
# These are now ready to be served.
For the lamb:
# Season the racks of lamb with salt and pepper, seal in a hot pan and then place in the oven for 15 minutes until cooked.
# Take out and allow to rest before slicing.
For the pea puree:
# Cook the peas until soft, add the mint, then using a small hand held stick blender puree them until soft.
To make the sauce:
# Put the chopped shallots into a pan with a tablespoon of oil and fry for approximately 5 minutes, then add the wine to this and leave to simmer until reduced by half.
# Add the stock and continue to reduce until a thick sticky dark sauce has formed. This should give you enough sauce for the four plates.
# To assemble the dish: Cut the Yorkshire tarteflette potatoes into small round towers with a cutter and place on the four hot plates.
# Carve the racks of lamb into two and intertwine the bones of the lamb so they stand upright like a guard of honour! Spoon the puree onto the plate, add the carrots then finish the plate off with a sprinkle of pea shoots.
# In a large mortar and pestle place the herbs, lemon, garlic, olive oil and salt and give it all a good bruising to release the herbs aromas.
# Place the lamb cutlets in a dish and cover with the above mixture, leave for 20 minutes to infuse
# Meanwhile heat the grill, or light the Barbeque and get it good and hot.
# Grill the cutlets along with some of the rosemary until the meat is properly seared and the fat is crispy.
# Serve steamed green beans.
# In a small bowl mix all the marinade ingredients together. Place the lamb in a large shallow bowl, spoon over the marinade to coat.
# Cover and marinate in the refrigerator for 2 hours or overnight, turning once.
# Preheat the oven to Gas mark 6, 200°C, 400°F.
# Place the potato wedges and carrots in a roasting tin, sprinkle over the dried herbs, seasoning and olive oil. Toss gently.
# Roast for 15-20 minutes. Remove the tin from the oven, add the lamb and reserve the marinade.
# Return to the oven and roast for 35-40 minutes, turning once.
# Meanwhile, pour the reserved marinade into a small pan and bring to the boil, reduce the heat and simmer for a further 2-3 minutes.
# Drizzle the sauce over the chops and serve immediately with the roasted vegetables.
# Serve with a crisp green salad.
Preparation time: 30 minutes
Cooking time: 20 minutes
1. To prepare the piccalilli; mix together the gherkins, cucumber, cauliflower, green beans and red pepper. Add the vinegar, honey and mustard. Mix well, cover and leave in the fridge for at least 2 hours, or overnight, if time allows for the flavours to infuse.
2. In a large bowl mix together the lamb, sultanas, onion, coriander, curry paste and seasoning.
3. Place each puff pastry sheet on a lightly floured surface. Cut into two long rectangles, lengthways. You should have four rectangles. Place a layer of the lamb mixture down the middle of each pastry rectangles in total.
4. Preheat the oven to Gas mark 6, 200°C/400°F. Brush one side of the pastry with the beaten egg, fold the other side of the pastry over to meet the egg washed side.
5. Seal the edges with a fork. Glaze the top of the pastry with the egg wash. Cut 6 rolls from each length.
6. Transfer the 24 rolls to 2 large non-stick baking trays, leaving plenty of room for each roll to rise. Bake for 20-25 minutes until golden.
7. Serve the lamb rolls with the piccalilli.