Roast rump of lamb with pea & mint couscous

Image courtesy of underwoodmeat.co.uk

This is a wonderfully simple recipe that uses mediterranean influences to provide aromatics and a comfort food element. Its wonderful all year round but ideal for summer and provides lovely citrus tones that complement the lamb perfectly. The rump has alot of flavour also so the palate isn't abandoned in any way at all. This is a recipe youwill enjoy again and again. Its refreshing and very enjoyable.

You will need (serves 5):

2.5 Large lamb Rumps, trimmed of fat and cut lengthways into portions
Olive oil
Seasoning
1 packet of cous cous
1 x 500g bag of frozen peas
juice and zest of 2 lemons
Half a bunch of mint
Half a bunch of flat leaf parsley
Salsa
Chopped and seeded tomatoes
Skinned and diced Mango
Finely diced Shallots
Finely chopped Coriander
For garnish a car grilled red pepper quarter

In a hot pan seal off the lamb rumps and season, place in the oven for 12 minutes then allow to rest in a holding oven for 8 to 10 minutes

To the cous cous place in a large bowl this stuff expands, to this add the peas lemon juice and its zest and the chopped herbs

Just cover this with boiling hot water then cover with cling film for about 15 minutes

Reheat cous cous to order in a microwave, 45 seconds per portion

Let’s put this together

On one side of a pasta bowl, place the heated cous cous

Carve and present on the cous cous the lamb rump

On the other half of the bowl, place some salsa and the char grilled pepper and a plush of pick flat parsley

Milanese Risotto

Image courtesy of vinoitaliano.ne

Risotto is one of those dishes that's very moreish - and also very comforting. This dish is no different - it provides mellow earthy tones of saffron and aromatic tones of basil for a well defined clean flavour. Cooked in Milanese style this is a wonderful risotto that will go with a variety of accompaniments where necessary - but its also perfectly good on its own.

You will need: (makes about 5 portions)

5 tbsp butter
4 tbsp bone marrow
2 small onions finely diced
600g arborio rice
175ml dry white wine
2 litres boiling vegetable stock
125g parmesan cheese
half a handful of shredded basil
1/2 teaspoon saffron
salt & pepper for seasoning

The doing bit:

Melt butter with the bone marrow

Sauté off the onion till transparent

Add rice stir frequently until the rice starts to crack

Add wine and stir till absorbed

Add stock little by little stirring continuously

Add the basil and saffron

Cook till the rice has a little bite to it this will take about 10 minutes

Add parmesan and season

Grilled Chicken Breast with braised pearl barley, lemon & thyme

image courtesy of madeinmelskitchen.com

This is a wonderfully fragrant dish that goes well all year round - but is best suited for spring or summer. Its quite filling nutritious and homely - ideal for comfort food eating, and simple to prepare and cook. I guarantee its very enjoyable and one of those dishes you will make again and again.

You will need: (serves 5)

1.5 Onions, chopped finely
250g of unsalted butter softened
1 litres of chicken stock
1 leeks sliced
125g of pearl barley
5 chicken breasts
1/2 bottle of dry white wine

The doing bit:

Sweat off the onions in the 100g of butter, without colouring them

Bring 600ml of chicken stock to the boil; in this blanch the leeks and strain reserving both the leeks and the stock

Add barley to the onions and cook for 2 minutes, add stock and simmer the barley is tender

Make a thyme and lemon juice butter roll and fridge it

Grill the chicken breast till golden brown and finish in the oven

The remaining chicken stock reduce by 2/3, add white wine and reduce by half, or till syrup like too this add some of the lemon thyme butter until the a glossy sauce consistency and strain through muslin

Service; Finish barley with a knob of butter and leeks, make this into a roundel in the plates centre, place the chicken breast on top this can be cut, surround with the butter sauce
Finally top with a disc of butter on the top of the breast

Grilled Cod with Coriander & Radish Butter

Image courtesy of seastarcorp.com

This is a lovely simple recipe that provides pleasant aromatic flavours from the coriander with the sweet tones from onions also. The butter element with the radish elevates the tone completely and gives a sharp yet subtle edge. A wonderful all year round dish, but especially good for summer.

You will need (serves 5):


5X 250G Cod loin fillet
125g of butter
75g of coriander finely chopped
125g long summer radish grated
3 red salad onions finely chopped

Grill the cod on silicone paper, season with salt and pepper

Soften the butter mix with the coriander. Radish, and red onions and gentle soften over a gentle heat

Once soften spoon over the cooked fish

Herb Crusted Scallops with Roasted Tinkerbell Chilli

Image courtesy of Yelp.com

I love scallops. They're sweet meaty little seafood morsels that have a delicate and luxurious flavour. That coupled with the fact their flavour is wonderfully versatile and can go with a whole range of other flavours and textures makes the palate more excited.

This recipe combines aromatic elements from the herb crust whilst using the sweetness of the chilli to elevate the aromatic tones and give a prominent but pleasant "punch". This is ideal as a starter or can be modified to a main course by adding other elements - some people abhor the idea but i like it with guacamole as a puree, I guess its all about preference.

Makes 10 -so by all means divide by 2 for a dinner party sized bath or adjust accordingly.

50g of fresh breadcrumbs
5 bell peppers diced
5 lemons zested
10 garlic’s finely diced
Punch of flat leaf parsley shredded
300g of nibbed almonds
Olive oil
5 scallops per portion

The doing bit:

Mix in a bowl the breadcrumbs, lemon zest, chopped garlic, parsley and nibbed almonds

Moisten with the olive oil

Cover the mixture on top of the scallop

Bake in the oven for 5 minutes and brown under the grill

Roast tinkerbell chilli

Cut the chilli in half

Fill the chilli half with a cherry tomatoes and shredded basil, drizzle with olive oil and rock salt

Roast on silicone paper for 40 minutes in a medium oven

Service:

Place five scallops around a ball of salad

3 chillies

2 lemon wedges
dress with olive oil and lemon juice

Cod Brandade

Image courtesy of the worldwidegourmet.com

This dish is a wonderful interpretation of the traditional Cod Brandade, and is delightfully comforting. I agree salting the cod can take alot of time, and to save time making this you can buy cod already salted (usually marketed as "salt cod" where necessary. Either way it is worth a go, very moreish and ver homely and hearty. I promise you'll enjoy it.

You will need: (makes about 5 portions)

500 G cod fillets with skin on
Rock Salt
4 Black Peppercorns
2 sprigs of Thyme
2 Bay leaves
125ml of Olive oil
1 Clove of Garlic chopped
800g  of mashed Potato without any cream or butter
15g of chopped parsley
Seasoning
Brandade Dressing & or basil infused oil to finish

The doing bit:

Sprinkle the cod with the rock salt, cover in a fridge for 48 hours, turn at least once every 8 hours.

After the fish has been salted, wash off and soak in fresh water for 12 hours.

Drain and dry the fish, cut into portions. Place in a pan of cold water with the thyme and bay leaves, bring to the boil for two minutes.

Remove from the liquid allow to cool, remove the skin and any bones, flake the flesh

Warm olive oil, add fish, garlic and chopped parsley add a little pepper

Add the mash potato, mix together and check the seasoning
To serve

Reheat in a pan or microwave, place the brandade with a little milk, and heat up

Spoon into three medium quenelles with a poached egg in the middle, dress with brandade dressing and / or basil oil over the eggs.

Confit duck leg/ watercress and herb salad / roasted rhubarb/ fig balsam viniagrette

This light little recipe is ideal for late spring and summer, and provides both sweet and tart flavours with a herb overtone to create a variety of flavours. It serves well as a light lunch or dinner, and can be easily adapted to serve as a starter also. Once the duck legs are done, this takes no more than 10 minutes to compile. Less time doing and more time devouring.

You will need (per serving):

1 confit duck leg
1 handful watercress
100g rhubarb, trimmed, peeled and chopped into 1 cm pieces.
tsp fig balsam vinegar (ordinary balsamic vinegar will do)
2 tbsp extra virgin olive oil
a few sprigs of parsley, (chopped)
6-8 chives, retain 3 for decoration, chop the rest.
tsp butter

The doing bit:

Heat up a large frying pan (preferrably with a lid). Place the duck leg skin side down until almost crisp, add the butter and turn over the leg. Add the rhubarb and put the lid on the pan and lower to a gentle / medium heat for about 8 minutes)

In a large bowl combine watercress, and herbs. Mix the oil nd vinegar seperately and dress the leaves.

Place salad on plate, remove the duck and rhubarb from the pan. The rhubarb should have just begin to soften, if not leave in for a few minutes longer and allow the duck to rest on plate on top of the salad. Place the rhubarb around the salad and drizzle with any pan juices and remaining vinaigrette.

Garnish with chives, and devour.