Recipes of the month April 2008 

FRAGRANT ROASTED LAMB WITH FLAGEOLET BEANS 

A wonderfully rich French inspired dish, great for entertaining as there is little fuss. 

2.5Kg leg of lamb
1 tbsp. chopped rosemary
Grated zest and juice of a lemon
1 head garlic cut in half
250 ml olive oil
Salt and pepper

2 x 400g tins of flageolet beans drained and rinsed
1 tsp. Dijon mustard
1 tbsp. red wine vinegar
4 medium red onions
6 sprigs of fresh rosemary 

In advance – put the lamb into a large bowl or resealable plastic bag.  Add the chopped rosemary, lemon zest and juice, garlic, oil, salt and pepper.  Rub the marinade into the lamb then refrigerate for at least 2 hours – preferably overnight. 

Cut the onions in half and place, cut side down, in a large roasting tin.  Sit the lamb on top of the onions, pour over the marinade and tuck in the rosemary sprigs.  Slide the tin onto the bottom set of runners in the roasting oven.  Cook until the lamb is to your liking (if your guests are tardy transfer the whole ensemble to the simmering oven for as long as is necessary, this will leave you with a more shred-able, succulent dish). 

Transfer the joint to a separate tin and leave to rest for at least 15 minutes.  Spoon the excess fat from your roasting tin, then place on the simmering plate and bubble the pan juices with the vinegar and mustard.  Make sure all the gooey pan sediments are loosened – use a little water or wine if necessary.  Add the beans and stir through the pan juices until warmed, season to taste.  Carve the lamb into thick slices and serve over a pile of the fragrant beans, add a segment of roasted onion to finish.  

GRIDDLED AUBERGINE & GOAT’S CHEESE SALAD 

2 tbsp Sultanas
4 Slices of medium hard Goat’s cheese
4 tbsp Olive oil
1 tsp Dried chilli flakes
2 Aubergines, thinly sliced
1 Clove of garlic - crushed
2 tbsp Clear honey
1 tsp Fresh, chopped chilli
2 tbsp balsamic vinegar
4 tbsp Olive oil
A handful of fresh, chopped Coriander
A handful of mixed salad leaves per person
3 tbsp Pine nuts 

Soak the sultanas in boiled water for a few minutes to soften.  Place the slices of goat’s cheese on a baking tray lined with a sheet of bako-glide.  Slide the tray onto the top set of runners in the roasting oven and grill until golden brown and bubbling.  In a conventional oven grill the cheese under a hot grill until brown.  Meanwhile mix the olive oil and dried chilli and brush over the sliced aubergine.  Heat a large circle of bako-glide on the simmering spot for a few minutes then brown off the aubergines on both sides – in batches if necessary.  If you have a conventional oven, fry off the aubergine slices in a large non-stick frying pan. In a small bowl mix the sultanas, garlic, honey, fresh chilli, vinegar & oil to make a dressing.  Toss together the Coriander, mixed leaves and the dressing.  Arrange a handful on each plate, scatter over some pine nuts, lay on a few slices of griddled aubergine and top off with the molten goat’s cheese.


SMOKED MACKEREL & ROCKET TART

1 x Packet ready-made short crust pastry

Filling-

2 tbsp olive oil
3-4 smoked mackerel fillets
handful of rocket leaves
one onion finely sliced
225g (8 oz) cheddar cheese – grated
4 eggs
600ml (8-12 floz) double cream
Salt and pepper

Roll out the pastry to fit an 11” loose-bottomed flan dish. Chill well in the fridge, this will stop any ‘shrinkage’ during cooking.

Heat the oil in a large, non-stick frying pan and cook the onion until soft (use the floor of the roasting oven if you can). Add the garlic near the end and allow the mixture to cool. Spoon the cool, softened onions into the pastry case, flake over the mackerel, add the rocket, then sprinkle over the cheese.

Beat the eggs gently before adding the cream and seasoning, then pour the mixture into the tart case. Slide the tart tin directly onto the floor of the Roasting oven with the cold plain shelf on the runners above. Cook for about 30 - 40 mins, until pastry is brown and the filling is set.

This tart is very moorish and makes a great dish for lunches and buffets. For something a bit more special invest in some small loose-bottomed tart tins and make individual ones for a dinner party starter.


CARAMELISED LEMON TART

1 Packet short crust pastry

200g (7oz) caster sugar
zest of two lemons
8 medium eggs
1 pt double cream
juice of 4-6 lemons

Roll out the pastry and line a 9” flat bottomed tart tin. Leave an ‘edge’ on the pastry above the tart tin. Place the tin in the fridge (or even the freezer) to thoroughly chill the pastry. This will ensure minimum ‘shrinkage’ during baking. Once pastry is cool/frozen blind bake until pale golden colour.

Gently whisk the eggs in a large bowl. Add in the sugar, whisk again, and then mix in the cream. Add your zest and juices and watch the mixture thicken as the acidic nature of the fruit reacts with the cream.

 Take the cooked, cooled pastry shell – do not remove the extra collar of cooked pastry from the edge of the tart. Pour in the lemon custard – the extra edge will stop the custard slopping every where. Bake until set and golden brown (approx 30 minutes) at 180 *C.