Lamb Rack, Nut Roast, Cranberries

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A festive dish of roast rack of lamb, delicious nut roast and muscovado cranberries.

The earthy richness of the nut roast pairs perfectly with the subtle lamb and bitter cranberry.

Great served with fondant potato, a drizzle of good olive oil and a sprinkling of smoked sea salt.

Lamb Rack, Nut Roast, Cranberries
Serves 4

Ingredients:

For the Lamb: 2 Single Loin Lamb Racks, 2 Garlic Cloves, 5 Thyme Sprigs, Olive Oil, Smoked Sea Salt, Cracked Black Pepper

For the Nut Roast: 150g Spinach, 300g Chopped Mixed Nuts, 1 Shallot (Finely Chopped), 1 Carrot (Grated), 200g Fresh Tomatoes (Chopped), Small Handful Sun-dried Tomatoes (Chopped), 1 Large Egg (Beaten), 75g Emmental (Grated), Small Handful Chopped Parsley, Sage and Mint, 1 Garlic Clove (Crushed), 50ml Vegetable Stock, Cracked Black Pepper

For the Cranberries: 100g Fresh Cranberries (Halved), 75g Dark Muscovado Sugar

Method:

1) Preheat the oven to 180c. Make the nut roast by combining all of the ingredients in a large bowl and mixing well. Transfer the mixture to a greased and lined loaf tin and bake in the oven for 1 – 1 1/2 hours or until the roast is golden and cooked through. Remove, allow to cool slightly and then turn out.

2) Meanwhile, place the cranberry halves on a lined baking sheet. Top each cranberry with a little muscovado sugar and roast in the oven at 180c for 10-20 minutes or until the sugar has melted and the cranberries have started to dry out (be careful not to overcook).

3) Preheat the oven to 210c. Place a large frying pan with a little olive oil over a high heat. Season the lamb racks well with smoked sea salt and cracked black pepper. Sear on each side for around 5 minutes in the hot pan with the thyme and garlic. Transfer to the oven and roast for around 15 minutes or until cooked to your liking. Remove and allow to rest for 10 minutes.

4) Slice the lamb and serve with the nut roast, cranberries and a good drizzle of olive oil. Great served with a potato fondant.

Enjoy!

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Pigeon, Foie Gras, Chestnut

Pigeon, Foie Gras, Chestnut

A delicious pairing of pigeon and foie gras accompanied by roasted parsnip and chestnut, homemade cranberry sauce, fresh sage, chestnut stuffing and Madeira jus.

You can prepare most of the elements in advance and reheat before serving, making this a most impressive dinner party dish.

Pigeon, Foie Gras, Chestnut

Pigeon, Foie Gras, Chestnut
Serves 4

Ingredients:

For the Sauce: 1tbsp Unsalted Butter, 2 Shallots (Sliced), 2 Garlic Cloves (Bashed), 150ml Madeira, 150ml Game Stock, 3 Thyme Sprigs, Sea Salt, Cracked Black Pepper

For the Stuffing: 250g Pork Sausagemeat (Gluten Free if Required), 75g Cooked Chestnuts (Finely Chopped), 1 tsp White Pepper, Zest 1 Orange, Small Handful Sage Leaves

To Finish: 8 Pigeon Breasts, 1tbsp Rapeseed Oil, 2tbsp Unsalted Butter, 2 Parsnips, 2 Slices Foie Gras, 75g Cooked Chestnuts (Chopped & Oven Dried), Homemade (Or Good Quality) Tart Cranberry Sauce, Sage Leaves, Sea Salt, Cracked Black Pepper

Method:

1) Pre-heat the oven to 220c. Make the stuffing by combining the ingredients in a small bowl and mixing well until fully combined. Roll the stuffing into a sausage shape in tin foil and transfer to the oven for 20 minutes or until cooked through. Once cooked, remove from the oven and remove the tin foil and then cut into disks and keep warm. Peel and half the parsnips, season with sea salt and wrap in tin foil. Cook in the oven for 20 minutes until tender and remove, cut in half and keep warm.

2) Meanwhile, make the sauce by melting the butter in a medium saucepan and adding the shallot, garlic and thyme. Sauté the mixture over a medium heat for 5 minutes until softened. Turn the heat up high and add the Madeira. Allow to reduce by half. Add the stock and simmer for 10-20 minutes or until a thick consistency is achieved. Season to taste with sea salt and cracked black pepper. Keep warm.

3) Place a large non-stick frying pan over a medium-high heat. Add the rapeseed oil. Season the pigeon breasts with sea salt and cracked black pepper and fry for around 2 minutes each side or until cooked to your liking – add the butter 2 minutes before the end of cooking and baste the breasts. Set the pigeon aside to rest for 5-10 minutes.

4) Drain the butter from the pan and dry with kitchen towel. Reduce the heat to medium. Season the foie gras with sea salt and sauté for 30 seconds-1 minute each side. Remove and dice into small cubes.

5) Slice the pigeon breasts and serve atop the cranberry sauce and sage leaves. Set a disk of the stuffing on the side. Serve the roast chestnut and diced foie gras between two halves of the parsnip. Spoon some Madeira jus over the plate.

Enjoy!