old adage about closer to the bone sweeter the meat is no better underestimated
than with lamb, most people like a leg of lamb but I have to say my favourite has to be the shoulder as the bone and layers of fat that help baste the meat
always leaves people wanting more. A half shoulder of lamb will easily feed 6
For the Roast Lamb
stalks of rosemary
cloves of garlic
tbsp Essential Cuisine powdered lamb stock
3 tbsp olive oil
3 twists of black pepper
4 onions peeled and halved with the root
With a sharp knife cut the garlic cloves
into 3. Then make deep slashes in the top of the shoulder about 12 would be
enough. Push the garlic into 6 of these holes spread over the shoulder. Mix the
lamb stock and olive oil into a paste and rub this over the shoulder . then cut
the rosemary in half and place these 6 pieces into the remaining holes.
roasting dish lay the halved onions on the base then place the shoulder of lamb
Season with the cracked pepper then place
in a pre heated oven on 170c for 2 hours
. allow the meat to rest for 20 min then remove onto a board for carving, don’t
throw the onions away as they have been cooked in the fat from the lamb and
make a great vegetable for the plate.
Perfect Roast Potatoes
Good potatoes for roasting, not
too waxy and not too starchy a king Edward is a perfect roasting potato. Peel
the potatoes and cut to roughly the same size . par boil these in salted water
until a knife will just pierce them, drain and allow to cool upon a cooling
rack , best left in the fridge overnight uncovered to start to dry out, these
will make great crispy roast potatoes .
3 stalks of rosemary
2 cloves of garlic
150g vegetable oil.
Now place the oil onto a roasting tray and
in to a hot oven @190c for 25 min, meanwhile chop the rosemary and garlic to a
fine dust and mix with the salt reserve this for later. Add your potatoes to
the hot fat, moving them around the tray to start with then leave them be for
30 min, when they have started to colour nicely add the diced butter and
rosemary and garlic salt over the potatoes and allow to finish cooking for a
further 20 min . they should be smelling amazing and crunchy with fluffy
Vinegar Mint Sauce
30g fresh garden mint
20g horseradish vinegar
10g white wine vinegar
5g caster sugar
Finely chop the mint and add the vinegars,
sprinkle the sugar until it suits your palette. Reserve for at least 30 min
before serving for the flavors to develop.
Mothers Day Drink
Simple and packed full of flavor, why not
try prosseco with 10ml of our
elderflower cordial mixed in for that fresh floral note
Non-alcoholic drink? why not try our ginger fresher with a twist of fresh
lemon zest and coat the glass rim with maple sugar.
For mother’s day nothing beats a great
trifle. Sad to say but sometimes these are classics for a reason, this version
can be quite boozy but you can always replace the alcohol with strawberry juice
100g fraise de bois
100g sloe vodka liquor
120g castor sugar
5 leaves of bronze gelatine
For the base
400g of amoretti biscuits
100g butter melted
For the custard
200g double cream
100g whole milk
60g castor sugar
8 egg yolks
2 tea spoons vanilla paste
25g corn flour
For the top
150g double cream
20g icing sugar
1 teaspoon vanilla paste
In a 20cm by 20cm square tin, spray
liberally with tren wax .
Crush the amoretti biscuits into a powder
and add the melted butter.
Spread this over the base of the tin and
Cut the strawberries in half lengthways.
On top of the cooled biscuit base place a
row of raspberries followed by strawberries and repeat until the base of the
tin is covered.
Soak the gelatine in cold water until
Warm water, sugar and alcohol together then
add the bloomed gelatine.
Let this dissolve and set aside to allow to
Pour the jelly mix over the fruit and
refrigerate until set.
Place milk, cream into a thick bottomed pan
In a bowl place egg yolks, corn flour,
sugar and vanilla paste and beat together lightly.
Pour over the scolded milk/cream mix and
Return to a clean pan, and heat gently
continually stirring until very thick.
Pass through a fine sieve.
Allow to cool.
over the set jelly and allow to set.
Whip the cream, vanilla and icing sugar
together and then place in a piping bag with star nozzle.
Pipe florets on the set custard then
decorate with fruits of the forest crispies and chocolate pop rocks.