Spiced Spring Lamb, Citrus Lamb Rice

A deliciously light and simple dish which is perfect for summer. Marinated spring lamb is served with citrus lamb rice.

Boneless lamb leg steaks or lamb loin are best for this dish and can be pan fried or cooked on the BBQ.

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Spiced Spring Lamb, Citrus Lamb Rice
Serves 4

Ingredients:

For the Lamb: 4 Lamb Leg Steaks or 4 Lamb Cannons (Single Loin, Cut into Portions), 4tbsp Natural Yogurt, 2tsp Smoked Paprika, 2 Garlic Cloves (Crushed), 1tsp Ground Cumin, 1tsp Ground Coriander, 1/2tsp Cayenne Pepper, 1/2tsp Turmeric, Sea Salt, Black Pepper

For the Rice: 200g Basmati Rice, 25g Unsalted Butter, 360ml Water, 100g Minced Lamb, 2 Cinnamon Sticks, Peel of 1 Lemon & 1 Orange, 50g Dried Cranberries, 50g Sultanas, Small Handful Chopped Mint and Coriander, Sea Salt, Cracked White Pepper

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Method:

1) To marinade the lamb, place all of the ingredients in a large bowl and combine well to ensure the lamb is fully covered by the marinade. Leave to marinade in the fridge for at least 2 hours.

2) Fry the minced lamb in a small pan over a high heat until crispy. To cook the rice, melt the butter in a medium saucepan over a low heat. Add the rice and season with a little sea salt and cracked white pepper. Stir to ensure the rice is well coated with the butter. Add the cinnamon, fruit peel, dried cranberries and sultanas. Add the water to the pan and bring to a simmer. Reduce the heat to low and cover. Cook the rice for around 12 minutes until the water is fully absorbed. Remove from the heat, cover the pan with a thin tea towel and replace the lid. Leave to rest for 10 minutes. Before serving, stir through the fresh herbs and fluff the rice with a fork.

3) Meanwhile, cook the lamb steaks either over a BBQ or in a large non-stick pan over a high heat for around 3 minutes each side (for medium) or until cooked to your liking. Allow the lamb 10 minutes to rest before serving.

4) Spoon the rice onto plates or a serving dish and top with the crisp minced lamb. Serve with the lamb. You can also top the lamb with some toasted pine nuts.

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Enjoy!

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Hake, Butternut, Citrus

A subtly spiced dish of pan seared hake and butternut and ras el hanout purée with a citrus and herb dressing and toasted almonds. A light midweek supper which is easy to prepare.

Great served with steamed broccoli topped with toasted almonds and golden sultanas.

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Hake, Butternut, Citrus
Serves 4

Ingredients:

For the Hake and Dressing: 4 Hake Fillets (Skinned), 2 Oranges (Segmented), 2 Lemons (Segmented), 2tsp Chopped Dill, 2tsp Chopped Basil, 1tsp Preserved Lemon Rind (Chopped), Olive Oil, Sea Salt, Cracked Black Pepper, Flaked Almonds (Toasted)

For the Butternut Purée: 1 Butternut (Skinned, De-Seeded and Chopped), 2tbsp Unsalted Butter, 300ml Milk, Sea Salt, 2tsp Ras El Hanout

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Method:

1) Prepare the dressing: Chop the orange and lemon segments into small dice and place in a bowl (together with the juice from chopping) with the dill, basil and preserved lemon. Stir well to combine and season to taste with sea salt and cracked black pepper.

2) Make the purée. Melt the unsalted butter in a large non-stick frying pan over a medium heat. Add the chopped butternut and fry in the butter for 5 minutes. Add the milk, bring to a simmer and cover. Simmer the butternut for 20 minutes until tender. Strain the butternut from the liquid (reserving the liquid) and transfer to a blender. Add a little of the reserved cooking liquor to loosen and blend until smooth. Pass through a sieve into a clean pan and season with sea salt to taste. Stir through the ras el hanout to taste and keep warm.

3) Place a large non-stick frying pan over a high heat and add a little olive oil. Season the hake fillets with sea salt and pan sear for 2-4 minutes each side (depending on thickness) until cooked through.

4) Serve the hake with the butternut and ras el hanout purée, citrus dressing and sprinkle with the toasted almonds.

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Enjoy!

Smoked Pheasant, Citrus, Port

A delicious combination of smoked pheasant breast, braised pheasant leg with walnuts and citrus, celeriac purée, port sultanas and air dried ham.

I smoked these pheasant breasts over a 50/50 mix of oak and birch for 3 hours – imparting a delicate smoke which is definitely evident without overpowering.

This dish is finished with a good drizzle of some exceptional olive oil from Guerrieri Rizzardi.

My recipe for celeriac purée can be found here.

Smoked Pheasant, Citrus, Port
Serves 4

Ingredients:

For the Braised Pheasant Legs: 4 Pheasant Legs, 2 Garlic Cloves, 1l Game Stock, 1tbsp Walnuts, Zest 1 Lemon, Zest 1 Large Orange, Juice 1/2 Large Blood Orange, 1/2tsp Nutmeg (Grated)

To Finish: 2 Smoked Pheasant Breasts, Celeriac Purée, 2 Slices Air-Dried Ham, 2tbsp Sultanas, 125ml Port, Thyme Leaves, Sea Salt, Cracked White Pepper, Good Quality Extra Virgin Olive Oil

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Method:

1) Season the pheasant legs and braise in the game stock with the garlic cloves on the stove top for around 1 hour over a low heat – or until the meat is falling from the bone. Remove from the stock and remove the meat from the bone, allow to cool slightly. Transfer the meat to a food processor and add all of the other ingredients. Pulse to form a coarse but well mixed force-meat. Set aside or keep warm until ready to serve.

2) Preheat the oven to 160c. Place the ham on a lined baking sheet and place into the oven. Cook for around 20 minutes or until the ham has dried out. Remove and set aside.

3) Place the sultanas and port in a small saucepan over a medium heat. Allow the port to reduce by 2/3. Set aside. Meanwhile, place a non-stick frying pan over a medium heat and add a little olive oil. Season the pheasant breasts with salt and white pepper and fry for around 4-6 minutes each side or until cooked through. Remove from the pan and allow to rest for 10 minutes.

4) Slice the pheasant breast and serve with some celeriac purée, the warmed leg meat mixture, a chunk of dried ham, some port soaked sultanas, a sprinkling of fresh thyme leaves and a good drizzle of olive oil.

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Enjoy!