Lamb Saddle, Lemon Purée

Lamb Saddle, Lemon Purée

A decadent sunday lunch – lamb saddle is stuffed with spinach and wild mushrooms and served with a tangy lemon purée.

Great served with braised peas and pancetta.

Lamb Saddle, Lemon Purée
Serves 4-6

Ingredients:

For the Lamb Saddle: 1 Lamb Saddle (Double Loin, Boned, Fillets Separate), 6 Sage Leaves, 2 Bay Leaves, 15g Unsalted Butter, 1 Garlic Clove (Crushed), 1 Shallot (Finely Chopped), 200g Fresh Spinach, 100g Wild Mushrooms (Chopped), 50g Dried Morels (Rehydrated and Chopped), 1 Egg Yolk, 1tbsp Cream Cheese, Sea Salt, Black pepper, Nutmeg

For the Lemon Purée: 4 Organic Lemons, 75ml Honey, 1/4tsp Sea Salt, 150ml Water

Method:

1) Prepare the stuffing for the lamb. Place the butter in a large pan over a medium heat. Fry the garlic and shallot in the butter for 2 minutes until soft. Add the wild mushrooms and morels and cook for a further 4 minutes, stirring frequently. Add the spinach and toss lightly in the butter – cook for 2 minutes until slightly wilted. Remove the mixture from the pan and place in a sieve over a bowl. Allow the mixture to cool and then press the majority of the liquid from the mixture into the bowl beneath (discard the liquid). Place the spinach mixture in a bowl with the egg yolk and cream cheese and beat well to combine. Season to taste with sea salt, black pepper and a good amount of grated nutmeg.

2) Line the centre of the saddle between the two eye muscles with the sage leaves. Pile the stuffing along the centre of the saddle. Roll up tightly and tie with string both on the horizontal and vertical – place a bay leave at either end under the string to stop the stuffing from escaping. Transfer to the fridge for at least 2 hours to set.

3) Preheat the oven to 180c. Sear the saddle in a hot frying pan before transferring to the oven. Cook for around 20-30 minutes until cooked to your liking – internal temperature of each eye muscle should be around 50 degrees c for medium. When cooked, remove and wrap well in tin foil. Allow to rest for at least 20 minutes.

4) Meanwhile make the lemon purée. Peel the skin from the lemons and scrape way the white pith. Juice the lemons. Place the peel, honey and water in a small saucepan and place over a medium heat. Bring to the boil and simmer for around 30 minutes or until the peel is tender. Place the mixture in a blender and add the lemon juice and salt. Blend to a fine purée. Check the taste and add more honey if desired. Set aside.

5) Remove the string from the lamb and slice into equal portions. Serve with the lemon purée. Great served with some braised peas and pancetta.

Enjoy!

Lemon Fried Chicken

Lemon Fried Chicken

A refreshing take on the takeaway classic. Crispy fried chicken breast is served with a rich lemon sauce spiked with fresh ginger.

Soggy batter and gloopy sweet sauces are banished in this recipe which is great served with homemade egg fried rice.

Lemon Fried Chicken
Serves 4

Ingredients:

For the Chicken: 2 Chicken Fillets, 200ml Milk, 200g Plain Flour, 2tsp Paprika, Sea Salt, Cracked Black Pepper

For the Sauce: Juice and Zest 3 Lemons, 2″ Fresh Ginger (Peeled and Finely Chopped), 2tbsp Light Brown Sugar, 200ml Vegetable Stock, 1tbsp Cornflour, Cracked Black Pepper, Sunflower Oil

Method:

1) Remove the inner fillets from the chicken fillets and cut each fillet in half on the horizontal. Cut each portion into two. Place all of the chicken in a small tub and cover with the milk. Allow to stand for 30 minutes.

2) Meanwhile make the sauce. Add the cornflour to a little water in a small bowl and mix to combine, set aside. Place the lemon juice and zest, ginger, light brown sugar and vegetable stock in a saucepan. Place the saucepan over a medium heat and bring to the boil. Stir continuously and slowly add the cornflour mixture until a thick pouring consistency is achieved. Season with cracked black pepper – you may need to add a little extra sugar to taste. Keep warm (add a little water if the sauce thickens).

3) Place a large non-stick frying pan over a medium-high heat, add enough sunflower oil to cover the pan by 1cm. Combine the plain flour and paprika in a large shallow dish and season well with sea salt and cracked black pepper, mixing well to combine. Remove each chicken piece from the milk and dredge in the flour mixture. Shallow fry all of the chicken in the hot oil for around 4 minutes each side or until golden brown, crisp and cooked through (you may need to do this in batches).

4) Drain the chicken on some kitchen towel and serve with the warm lemon sauce. Great served with egg fried rice.

Enjoy!

Scallops with Rosemary and Lemon Salsa

Scallops with Rosemary and Lemon Salsa

I am having another scallop binge at the moment! This light and refreshing recipe works brilliantly on the BBQ – preparing everything in advance leaves you to get on with the grilling!

King scallops are wrapped in thin pancetta and threaded on rosemary skewers before being grilled over a high heat and served with a fresh and zingy lemon and cucumber salsa.

A fantastic starter which can easily be scaled up.

Scallops with Rosemary and Lemon Salsa
Serves 4

Ingredients:

For the Scallops: 12 King Scallops (Roe and Skirt Removed), 4 Large Rosemary Stalks, 6 Slices Thin Pancetta (Halved), Cracked White Pepper, Sea Salt, Olive Oil

For the Salsa: Juice and Segments of 2 Large Lemons, 1/4 Cucumber (Seeded and Finely Chopped), 3 Spring Onions (Finely Sliced), 1 Red Chilli (Seeds Removed and Diced), 2tsp Caster Sugar, 1tbsp Olive Oil, Sea Salt

Method:

1) Prepare the scallops by wrapping each in a half slice of pancetta. Skewer 3 scallops onto each rosemary stalk. Season each skewer with a little white pepper and sea salt and drizzle with olive oil. Cover and store in the fridge until ready to grill.

2) Prepare the salsa by combining all of the ingredients in a bowl – folding to combine. Season to taste with sea salt and a little extra lemon juice if required. Cover and store in the fridge until ready to serve.

3) Grill the scallops over a high heat for around 1-2 minutes each side – aim to achieve a slight char without overcooking the scallops.

4) Remove the scallops from the rosemary stalks and serve with the lemon salsa and a few rosemary leaves.

Enjoy!

Lemon Meringue Pie (Gluten Free)

Lemon Meringue Pie (Gluten Free)

This take on the classic lemon meringue pie uses a biscuit base and Tarte au Citron filling – making for a lighter and more refreshing tart whilst ensuring the filling is rich and packed full of flavour.

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired. If you have spare meringue mixture, spoon onto a lined baking tray and place in the oven with the lemon meringue pie to make delicious meringues.

Lemon Meringue Pie (Gluten Free)

Lemon Meringue Pie (Gluten Free)

Ingredients:
170g Gluten Free Digestive Biscuits
70g Unsalted Butter (Melted)
9 Large Eggs
400g Caster Sugar
Zest 2 Lemons
Juice 5 Lemons
250ml Double Cream
4 Egg Whites (At Room Temperature)
200g Caster Sugar

Method:
1) Pre heat oven to 150C. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a small lined cake tin (preferably spring form or one with a removable base). Bake the base in the oven for 10 minutes.

2) Meanwhile make the filling: Whisk the eggs with the caster sugar and lemon zest in a large bowl until smooth. Stir in the lemon juice, then add the cream. Continue to whisk until all the ingredients are thoroughly combined. Pour the filling into a large jug.

3) Pour the filling onto the biscuit base (whilst it is still in the oven). Bake for around 30-45 minutes or until the mixture is set. Remove from the oven and allow to cool.

4) Meanwhile make the meringue: Put the egg whites in a large bowl. Whisk to soft peaks, then add the sugar a spoonful at a time, whisking between each addition without over-beating. Spoon the meringue onto the lemon filling – piling it towards the centre.

5) Return the pie to the oven for around 30 minutes or until the meringue is just starting to brown. Remove and allow to cool.

Enjoy!

Herby Lemony Chicken

 

 

 

 

Chicken is such a versatile meat, but all too often it ends up overcooked and a bit bland. When using breasts, I much prefer to get them skin on and knuckle bone in. The flavour from the skin (where all the flavour is) makes its way into the meat and a little extra fat helps keep it moist.

I love lemons. They too, like chicken, are very versatile and can be used to perk up both sweet and savoury dishes. I’ve had a lemon craving all week so they just had to appear in tonight’s supper and I fancied something a little different from roast chicken this Sunday.

This is a simple dish which does not require much looking after. Leeks form the basis of the sauce whilst cooking the chicken in stock and a little wine helps to keep it extra moist. I teamed it with some sautéed potatoes cooked with thyme, but it would go equally as well with any number of sides.

Herby Lemony Chicken

Serves 4

Ingredients:

4 Chicken Supremes (Skin on, Knuckle Bone in)

4 Leeks cut into 1″ pieces

1tbsp Butter

1 Glass Dry White Wine

500ml Chicken Stock

1 Garlic Clove, Bashed

Handful Parsley Chopped

Handful Oregano Chopped

Juice & Zest of 1 Lemon

A little Cornflour mixed with water to thicken

Method:

1) Put a casserole dish on a medium heat on the hob. Season the chicken supremes. Fry the chicken skin side down in the butter for around 5 minutes until golden, turn and seal the other side.

2) Remove the chicken from the pan and keep to one side. Add the leeks to the butter with a little splash of water, cover and cook on low for 5 minutes.

3) Uncover and turn up the heat. Add the wine and cook for couple of minutes to burn off the alcohol.

4) Turn the heat back to medium and add the stock and bashed garlic clove. Stir well then add the chicken to the stock.

5) Cook uncovered until the chicken is ready, around 20-25 minutes. Turn the chicken occasionally whilst cooking to ensure it cooks evenly.

6) When the chicken is ready, remove from the stock mixture. Add the herbs and lemon juice and zest and check the seasoning.

7) If required, thicken the sauce slightly with some cornflour mixed with water before serving.

Enjoy!