Almond Lamb Curry

This curry went down a storm at my friend’s birthday – aromatic with a good amount of heat, ground almonds and poppy seeds impart a deep richness.

No cream or coconut milk makes this dish surprisingly light. Using good quality leg of lamb which has been well trimmed will cut down the cooking time meaning this can easily be ready within a couple of hours with little attention.

Best served with homemade raita, naan bread and saffron rice.

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Almond Lamb Curry
Serves 4/5

Ingredients:
For the Sauce: 4 Medium Onions (Diced), 2 Cinnamon Stick, 6 Cloves, 8 Curry Leaves, 6 Cardamom Pods, 5 Medium Tomatoes Diced, 1tbsp Ginger-Garlic Paste

To Finish the Curry: 1kg Diced Leg Lamb, 1tsp Mild Chilli Powder, 2tsp Hot Chilli Powder, 2tbsp Ground Coriander, 1tsp Turmeric, 2tbsp Tamarind Paste, 300g Ground Almonds, 2tbsp Poppy Seeds

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Method:

1) Heat a little oil in a large casserole dish on the stove top over a medium heat. Add the cloves, cardamon pods, cinnamon sticks and curry leaves and cook for 1 minute. Add the diced onion and cook for 5 minutes until golden brown. Then add the ginger-garlic paste to the dish and cook for 1 minute. Finally add the diced tomatoes and allow to cook down for 10 minutes.

2) Meanwhile, brown the lamb in a separate pan over a high heat – in batches if necessary and set aside.

3) Once the onion and tomato mixture has cooked down, transfer to a blender and blitz until smooth. Return to the casserole dish and place over a medium heat. Add the ground/powdered spices and cook for 5 minutes. Add the lamb and 400ml of water and bring to a simmer. Cook for 1 hour uncovered over a very low heat until the lamb starts to become tender.

4) Add the ground almonds, poppy seeds and tamarind paste. Continue to cook on low for another half hour or until the lamb is fully cooked and tender. Once ready, serve topped with some freshly chopped coriander.

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Enjoy!

Duck Breast with Cherry Sauce

This delicious sauce is very simple to prepare and, with a surprising depth and slight sweetness, pairs well with any type of game.

The delicate aromatics imparted by a little blossom honey and fresh cherries work best with seared duck breast and steamed purple sprouting broccoli tossed in a little butter – with the slight hit of port helping cut through the richness of the duck.

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Duck Breast with Cherry Sauce
Serves 2

Ingredients:
2 Duck Breasts
1 Garlic Clove (Bashed)
1 Rosemary Sprig
1 Shallot (Finely Diced)
10 Fresh Cherries (Stoned and Halved)
1 Good Glug of Port
100ml Chicken Stock
1 Tbsp Blossom Honey
25g Unsalted Butter
Sea Salt
Black Pepper

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Method:

1) Season the duck breasts with salt and pepper then place them skin side down into a cold sauté pan with the garlic and rosemary. Place the pan over a medium heat and cook for around 8-10 minutes skin side down until the fat is fully rendered. Flip the breast and cook for a further 5 minutes or until cooked to your liking (I aim for an internal temperature of around 62C).

2) Once cooked, remove the duck breast and allow to rest. Wipe the pan clean (leaving a trickle of fat) and return to a medium heat. Add the shallot and fry for 1 minute. Add the port, cherries, chicken stock and honey and reduce for 3 minutes. Whisk in the unsalted butter and keep the sauce warm until ready to serve.

3) Carve the duck breast and serve with the cherry sauce.

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Enjoy!

Venison, Olive Oil and Lava Salt

The simple pairing of venison loin with salt and olive oil, influenced by a tapas dish served at Bodega El Placer in Mijas, Spain, is a personal favourite and has featured in many of my recipes.

Seared venison loin and olive oil acts as a great canvas for trying different types of salt. Here I have used lava salt harvested in Hawaii which imparts a great mineral taste to the venison. The dish works equally as well with smoked sea salt.

The venison is best served well done to bring out its iron richness. Use the best quality extra virgin olive oil you can get your hands on to ensure best results.

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Enjoy!

Carrot and Walnut Cake (Gluten Free)

My mum’s tried and trusted recipe for gluten free carrot cake is always a winner! Hands down the finest example I have tasted, a zingy citrus drizzle keeps the cake super moist whilst lots of chopped walnuts add great texture.

This cake is sandwiched and iced with orange cream cheese frosting and topped with a few whole pecans, but any thick frosting will work well!

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Gluten Free Carrot Cake

Ingredients:

For the Sponge: 100g Walnuts (Toasted and Chopped), 200g Gluten-Free Plain Flour, 175g Soft Dark Brown Sugar, 200g Grated Carrot, 2 Large Eggs, Juice and Zest of 2 Clementines, 150ml Sunflower Oil, 1tsp Xanthan Gum, 1tsp Bicarbonate of Soda, 100g Sultanas, 3tsp Ground Cinnamon

For the Drizzle Syrup: Juice of 2 Clementines, Juice 1 Lemon, 75g Soft Dark Brown Sugar

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Method:

1) Preheat the oven to 160C. Grease and line two 8″ round baking tins.

2) Beat the eggs, sugar, clementine juice and zest and oil together in a large bowl. Fold in the (sifted) flour, xanthan gum, bicarbonate of soda and ground cinnamon to make a smooth batter.

3) Into the batter mixture, fold in the carrot, walnuts and sultanas.

4) Divide the mixture evenly between the two sandwich tins (I usually weigh them).

5) Bake in the middle of the oven for around 35 minutes – or until a metal skewer inserted into the middle of the cake comes out clean.

6) Meanwhile make the syrup by combining all the ingredients into a saucepan over a medium heat. Heat to dissolve the sugar but do not boil.

7) When the cake is ready, remove from the oven and pierce each cake several times with a metal skewer. Pour the syrup over each cake. Allow to cool in the cake tins.

8) Once cooled, remove the cakes from the tins. Sandwich the cakes with your favourite icing – saving some for the topping and top with a few pecan nuts.

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Enjoy!

Pork Loin with Caramel

This unique and delicious recipe is from a fantastic book by Claudia Roden on the food of Spain – a must for any fan of Mediterranean cooking.

A slight adaptation of the original recipe, Pork loin is cooked in milk and spices on the stovetop – some of the milk is then used to create a caramel sauce which is heady with the aromatics of the cooking liquor. Cooking the caramel right to the edge imparts a slight bitterness which stops the sauce from becoming too sweet. Cooking the pork in milk also keeps it super tender.

This really is a must try!

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Pork Loin with Caramel
Serves 4-6

Ingredients:
1kg Pork Loin
1.5 Litres Semi-Skimmed Milk (Warmed)
8 Peppercorns
5 Cloves
1 Cinnamon Stick
Zest 1 Lemon (In Strips)
Zest 1/2 Grapefruit (In Strips)
25g Butter
Olive Oil
6 Tbsp Sugar
3 Tbsp Water
Sea Salt

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Method:

1) Melt the butter and 1 tbsp of olive oil in a casserole dish on the stovetop over a medium heat. Brown the pork well on all sides.

2) Add the milk to the dish along with the zest, peppercorns, cinnamon stick, cloves and a good pinch of salt. Bring to the boil then half cover the dish with a lid. Simmer for an hour and a half.

3) Near to the end of cooking, make the caramel sauce. Combine the sugar and water in a large saucepan and place over a high heat. Bring to a dark caramel. Remove from the heat and add 1 tbsp of the cooking liquor (avoiding the zest and spices) – allow to bubble up. Add a ladleful of the milk and after it has bubbled up, add another ladleful. Return to a medium heat and reduce for 5 minutes.

4) Transfer the sauce to a blender and blitz until smooth. Return to the saucepan, season with sea salt and keep warm.

5) Once the pork is ready turn off the heat and allow to rest for 10/15 minutes. Remove from the dish and carve. Serve with the caramel sauce.

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Enjoy!

Bajan Pork

This recipe was passed to me when I was younger by a fantastic cook in Barbados and is very close to my heart. Best kept for a gloomy day when you are in need of a little cheer – one bite and you could be forgiven for thinking you are back on holiday!

A marinade of Bajan rum, fresh pineapple, lime juice and spices ensures the pork is super tender and juicy and makes a terrific sauce. Served here with saffron rice infused with some whole cinnamon and cloves this recipe is a true delight and is the perfect excuse to use my favourite drink: Mount Gay Rum!

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Bajan Pork
Serves 2

Ingredients:
1 Pork Fillet (Fully Trimmed)
1/2 Whole Pineapple (Peeled, Cored and Diced)
1 Tbsp Dark Soy Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Bajan Hot Pepper Sauce
Juice 1/2 Lime
A few Thyme Sprigs
1 Clove Garlic (Chopped)
1 Tsp Sea Salt
3 Tbsp Bajan Brown Rum

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Method:

1) Mix together the marinade ingredients in a shallow tub. Add the pork, cover and place in the fridge to marinade overnight.

2) Preheat the oven to 190C. Place an oven-proof griddle pan over a high heat. Fry the pork in a little vegetable oil for 2 mins each side to achieve a good sear. Spoon over 1/3 to 1/2 of the marinade and transfer to the oven to finish cooking – which should take around 10 – 15 minutes (60C internal temperature).

3) Five minutes before the pork has finished cooking spoon over the rest of the marinade. Once cooked, remove from the oven and allow to rest for 10 minutes. Carve the pork and serve with saffron rice.

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Best served with a cold beer or glass of rum – enjoy!

Sauce Vierge

Sauce Vierge is my favourite accompaniment to fish during the summer months. When the weather gets warmer it is time to substitute the butter and cream for olive oil and lots of fresh herbs. This is my version of the classic dressing.

Here I have paired the sauce with pan seared cod and crushed Charlotte potatoes. However, the sauce works well with just about any fish. Don’t hold back on the herbs and use a good quality olive oil and you will be onto a winner!

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Sauce Vierge
Serves 4

Ingredients:
150ml Extra Virgin Olive Oil (Best Quality)
1/2 Garlic Clove Finely Diced
1 Preserved Lemon – Rind Chopped
2 Tbsp Fresh Tarragon Chopped
2 Tbsp Fresh Parsley Chopped
2 Tbsp Fresh Basil Chopped
2 Large Tomatoes – Seeds Removed, Flesh Diced
Juice 1/4 Lemon
Sea Salt
Black Pepper

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Method:

1) Place all of the ingredients (except salt and pepper) in a bowl and mix well to combine. Allow to sit for an hour to two to allow the flavours to develop.

2) Season with salt and pepper to taste before serving.

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Enjoy!

Spiced Meatballs, Saffron Rice

A blend of minced beef and lamb with warming spices including cinnamon and allspice makes for some delicious meatballs which pair perfectly with fragrant saffron rice.

This is a great dish for lunch or dinner with friends as the meatballs can be prepared in advance and cook in the time taken to cook the rice. I have paired the rice and meatballs with some sautéed broad beans.

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Spiced Meatballs, Saffron Rice
Serves 4

Ingredients:

For the Spice Blend: 1/2 Cinnamon Stick, 1tsp Ground Sumac, 1tsp Ground Allspice, 1/2 Whole Nutmeg Grated, 2tsp Cumin Seed, 1tsp Coriander Seed, 1tsp Black Peppercorns, 1tsp Cardamom Pods

For the Meatballs: 300g Minced Beef, 300g Minced Lamb, 1 Medium Onion Chopped, Large Handful Parsley Chopped, Small Handful Coriander Chopped, Small Handful Mint Chopped, 1tbsp Ground Cumin, Zest 1 Lemon, Sea Salt, Black Pepper

For the Rice: 280g Basmati Rice, 450ml Boiling Water, 25g Unsalted Butter, White Pepper, Sea Salt, Small Handful Soaked Sultanas and Dried Cranberries, 1/2tsp Saffron Strands, Small Handful Chopped; Parsley, Mint and Tarragon

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Method:

1) Prepare the spice blend by combining all of the ingredients in a spice blender and grinding to a fine powder.

2) Prepare the meatballs by combining all ingredients in a large bowl and mixing well – seasoning with a little sea salt and black pepper. Mix to fully combine and roll into small balls.

3) Cook the meatballs in a large frying pan over a low to medium heat. They should take around 10 minutes each side to fully cook through.

4) Meanwhile prepare the rice. Soak the saffron strands in 2tbsp boiling water. Melt the butter in a large pan over a medium heat. Add the rice, season with salt and white pepper, and stir until fully coated in butter. Add the boiling water and turn the heat down low. Cover and cook for 15 minutes.

5) After 15 minutes, turn off the heat, remove the lid and cover half of the rice with the saffron water. Cover again, leaving off the heat and allow to rest until the meatballs are ready. Once ready, add the sultanas and cranberries to the rice and stir well. Serve in a bowl and garnish with the chopped herbs.

6) Serve the rice with the meatballs, a lemon wedge and some natural yogurt.

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Enjoy!

Lamb Leg, Gremolata, Olive Oil Mash

Separating a leg of lamb into individual muscles is a great alternative to cooking with lamb loin.

Get your butcher to seam bone a whole leg of lamb for you and, if serving 4, reserve the topside, silverside and salmon cut silverside for this dish. You can dice the remaining muscles for a delicious casserole or curry. If serving 6 or more all muscles may be used.

I cooked the lamb sous vide at 61C for 1 1/2 hours before searing in a hot pan with thyme, butter and garlic. However, similar results can be obtained by searing and transferring to the oven to finish cooking.

The lamb is served with a zingy gremolata, olive oil mashed potato, braised peas and broad beans and a little lamb jus. I detail the recipes for the olive oil mash and gremolata below, which would also pair well with a roast leg of lamb for Sunday lunch!

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Lamb Leg, Gremolata, Olive Oil Mash
Serves 4

Ingredients:

For the Olive Oil Mash: 1kg Charlotte Potatoes, 100ml Olive Oil, Sea Salt, Freshly Grated Nutmeg, Black Pepper

For the Gremolata: 50g Fresh Breadcrumbs, Zest 1/2 Lemon, 2 tbsp Olive Oil, Large Handful of Chopped Mixed Fresh Herbs: Parsley, Tarragon, Mint, Dill

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Method:

1) To make the mash: Oven roast the potatoes in their skins for 1 hour at 180C. Allow to cool slightly then remove the skins. Pass the potatoes through a ricer into a large pan. Over a low heat slowly beat the olive oil into the potato to taste. Season with a little salt, grated nutmeg and black pepper. Set aside and reheat over a low heat when ready to serve.

2) For the gremolata: Toss the breadcrumbs in the olive oil and transfer to an oven at 140C to dry for around 45 minutes. Remove and allow to cool. Once cooled combine with the lemon zest and fresh herbs and season with a little salt to taste.

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Serve the olive oil mash and gremolata with the lamb leg and braised peas. Enjoy!

Asparagus and Duck Egg

This is the perfect weekend brunch dish and a great way to welcome the new asparagus season!

Butter poached asparagus is paired with fried duck egg and air-dried ham and seasoned with a little truffle salt. Go easy on the truffle salt as it can easily overpower and ensure your duck egg is super crisp on the bottom for a great contrast of texture.

Asparagus, Duck Egg, Truffle and Ham
Serves 4

Ingredients:
32 Asparagus Spears
4 Duck Eggs
4 Slices Air-Dried Ham
Truffle Salt
Black Pepper
Olive Oil

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Method:

1) Cook the asparagus in the following manner: Cooking Vegetables.

2) Meanwhile, fry the duck eggs in a little olive oil in a large non-stick frying pan over a high heat. Ensure the bottoms crisp up well.

3) When ready, place around eight asparagus spears on each plate with the duck egg and a small amount of ham. Sprinkle with a little truffle salt and cracked black pepper.

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Enjoy!