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Thursday, April 14, 2011

Slow roasted deboned shoulder of lamb stuffed with lemon, rosemary and capers

The main event at this months' supper club was my slow roasted shoulders of lamb stuffed with lemon, rosemary and capers and let me tell you if you want to cook something magically rich and gorgeously indulgent then this is the one for you!

Without further ado here's my recipe:

Slow roasted deboned shoulder of lamb

Ingredients: (serves 4-6)
1 shoulder of lamb
zest of 3 lemons
good handful of rosemary (chopped)
good handful of parsley (chopped)
1/2 jar of capers (chopped)
1/2 cup of couscous (put in a bowl and with just enough luke-warm water to cover it, and left to stand for 15 min)
Salt and pepper
2 onions (quartered)

Serve with Potato and mint parcels

and green beans

For the gravy:
1/2 bottle red wine
lamb stock or stock cube
11/2 tbsp cornflour mixed with 2 tbsp water to form a paste

Slide the string off the lamb and set aside, Roll the lamb out on a board.
Preheat oven to 150*C
Put the lemon zest, rosemary, parsley and capers on a board and give a final chop together to get their flavours mixing well.

Pop the herb mix into a bowl and mix in the couscous
Spread mixture evenly oven the inside of the shoulder, then carefully roll it up again.
Now either tie it up with string or (as I did) Get a large tube of sorts (I use a large jug or a vase) and roll the butchers' string you set aside earlier over that. Squeeze the top of the shoulder into the vase which will aid you in pulling the elasticated string back down over the shoulder once again - I know it sounds odd, but it does work.

Now pop it into a roasting dish, add the quartered onions, pour in 3 cups of water, season with a little salt and pepper and cover with foil.
Put it in the oven for 4 hours to roast before removing the foil, pouring the liquid and onions into a separate pan and turning the heat up to 200*C for a further hour, this will ensure you get that beautiful caramelisation around the edges - YUM. (5 hours in total)
Put the meat on a board, cover and allow to rest for at least 10 minutes.
Make a gravy by using the juices and onions from the roasting dish, 1/2 bottle of red wine, a lamb or vegetable stock cube/concentrate; simmer and reduce on high heat for 10 minutes before adding the corn flour mix and stirring until thickened.
Cut off the string and serve in think slices (It will fall apart as you cut it) with the mint and potato parcels and simple green beans.
Yes please!

Tuesday, February 8, 2011

Ice cream bomb

Here's a recipe for an awesome summer dessert (guilt ridden I feel the need to overcompensate for the lack of posts and recipes this month...forgiven? I do hope so.)

It's a new take on the traditional Ice cream bomb. White chocolate and raspberries work a treat together, team them up with ice cream, Madeira cake  and good dose of decadence and you've got yourself a killer dessert that will wow the socks off any mother-in-law.

If you like this recipe then you should definitely have a peek at my Chocolate and blueberry ice cream cake

Raspberry and white chocolate ice cream bomb

Ingredients: serves 8
  • 1 Madeira cake
  • 3 large organic eggs (separated)
  • 1/3 cup castor sugar
  • 125g cream cheese
  • 125ml cream
  • 1 vanilla pod 
  • 100g white chocolate (chopped)
  • 50g raspberries 
  • 100g white chocolate (melted)
  • 50g raspberries to scatter
  • Line a 2ltr glass/ceramic bowl with clingfilm (the clingfilm should some well over the edges so that you can fold it back over the dessert) and put in the freezer to chill.
  • Slice the Madeira cake into squares about 1cm in thickness.
  • Remove the bowl from the freezer and push the squares of cake around the sides, meeting edge to edge to form and layer. (Cover any holes with left-over pieces of cake.)
  • Scatter in raspberries and chopped chocolate.
  • Beat egg whites until stiff peaks form and set aside.
  • In a separate bowl, beat the egg yolks and castor sugar until pale and thick (about 4-5 minutes).
  • Add the cream cheese and cream and mix until combined.
  • Scrape the seeds from the vanilla pod and add to your cheese mixture.
  • Lastly, fold through the egg whites being careful not to knock out too much of the air.
  • Pour into the bowl to cover the filling, then fold over clingfilm and put back in the freezer for 8 hours or overnight.
  • Remove 5 minutes before serving and allow to sit, then turn onto a serving dish and gently pull the clingfilm down to leaver the dessert out of the bowl. (Then throw the clingfilm away please.)
  • Pour over melted chocolate and raspberries and serve.