Posts tagged " Lamb "

Navarin d’agneau de printemps (Lamb Navarin with Spring Vegetables)

June 14th, 2018 Posted by Blog, Recipes No Comment yet

My delicious Lamb Navarin with spring vegetables is a perfect Father’s Day meal. A French ragout (stew) which is easy to make and Dads will love it!

Navarin d’agneau de printemps (Lamb Navarin with spring vegetables)

Serves 4

• 800g lamb shoulder, chopped into roughly 60g portions
• 500ml red wine
• 2 tbsp olive oil
• 500ml vegetable stock
• 50g tomato paste
• 1 bouquet garni
• 2 tbsp lamb gravy
• 2 onions
• 1 courgette
• 12 Jersey Royal new potatoes
• 8 baby carrots
• 200g peas
• Salt
• Pepper

Preheat oven to 200°C.
Brown the lamb pieces in the olive oil. Dice the onions and add them to the lamb. Then add the tomato paste and red wine. Cook for 5 minutes, then add the vegetable stock and the bouquet garni.
Cover with a lid and cook in the oven for 90 minutes.
Separate the meat from the sauce and leave on one side.
Spoon off the excess oil from top of the sauce. Then add the gravy and salt and pepper to the sauce.
Add the meat back into the sauce.
Serve with carrots, Jersey Royal new potatoes, courgette and peas.

French Feast for Easter

March 29th, 2018 Posted by Recipes No Comment yet

Easter, or Pâques as it is known in France, is a Christian holiday that is celebrates rebirth across the world. Whatever reason you celebrate it for, I’ve created a special lamb recipe with a chocolatey treat for dessert. You couldn’t find a more perfect Easter feast.

5 Spices Lamb Shank Confit

5 Spices Lamb Shank Confit

– 6 Lamb Shanks
– 100g 4 spices
– 50g star anise
– 2 bottles cooking red wine
– 50g honey
– 50g gravy granules
– 50g olive oil

Brown the shanks in a frying pan with the olive oil. In a large oven-proof dish, mix all the ingredients together and add the lamb shanks. Cook with a lid on for approx. 3 hours at 200°c until the lamb meat is soft and falls away from the bone.
Separate the meat from the sauce. Pour the sauce into a saucepan and remove any excess fat. Taste and season as necessary. Serve with vegetables of your choice.

Chocolate souffle with rhubarb and mint coulis

Chocolate soufflé with rhubarb and mint coulis

Serves 4
For the soufflé
– 200g whole milk
– 200g dark chocolate (70% cocoa)
– 10g cornflour
– 2 egg yolks
– 6 egg whites
– 60g caster sugar
– 4 9cm diameter round moulds
For the coulis
– 200g rhubarb
– 50g caster sugar
– 20 mint leaves
In a bowl, mix the egg yolks and the corn flour.
Heat the milk on the hob and pour into the mixture. Whisk until mixture thickens.
In the microwave or on the hob, melt the chocolate in a bain-marie then pour in the cream. Add to the mixture and mix well.
Beat the egg whites and sugar until stiff peaks form. Add the mixture and fold gently.
Grease the moulds and cover the base and edges with sugar.
Pour the mixture into the moulds leaving a one cm gap from the top.
Cook in the oven at 190°c for 12 minutes.
To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender with the fresh mint and blend.
To serve sprinkle the soufflés with icing sugar and pour over the rhubarb and mint coulis.