Lamb, Hogget or Mutton and Potato Pie

April 19, 2013 by Leave a Comment

My mother made a pie similar to this with left over roast leg of lamb, nowadays we tend to buy much smaller joints and make the pie with fresh meat. You can use hogget or mutton, which does give a richer flavour to the finished pie.

1 kg leg of lamb – cut into 2.5 (one inch) cm pieces
30 grams seasoned plain white flour
30 grams unsalted butter
30 ml olive oil
2 rosemary sprigs
500 ml lamb or chicken stock
100 ml dry white wine
1 medium sized red onion – peeled, halved and sliced
1 medium sized white onion – peeled, halved and sliced
450 grams floury potatoes – peeled and cut into 2 cm pieces, par boiled
Sea salt and black pepper
Rosemary Pastry
250 grams plain white flour
1/2 tsp salt
125 grams unsalted butter
2 tbsp finely chopped fresh rosemary leaves
30 to 45 ml ice cold water (2 to 3 tbsp)
1 egg – beaten

  1. Pastry – mix the butter and rosemary, wrap and chill in the freezer until firm. Leave in the freezer until required for the pastry.
  2. Equipment 1.5 to 2 litre pie dish.

Filling

  1. Dust the lamb pieces with seasoned flour, put to one side.
  2. Warm the butter and oil in a heavy based saucepan, when hot brown the lamb in batches – remove and put to one side.
  3. Add the onions – cook until translucent, add the rosemary and garlic, stir and cook for one minute before adding the wine and stock.
  4. Return the lamb, stir and cover, cook for 1 hour 30 minutes, or until the lamb is tender.
  5. Add the potatoes, simmer uncovered until the potatoes are cooked and the sauce has thickened – approx. 15 minutes.
  6. Remove from the hob and allow to cool.

Pastry

  1. Sift the flour and salt into a large baking bowl.
  2. Remove butter from freezer and grate over the dry ingredients, tossing occasionally to coat the butter in flour – use a coarse grater and dip the butter in flour often throughout.
  3. Sprinkle two tablespoons of water over the dry ingredients, while mixing to bring the ingredients together to form a smooth dough – if necessary add more water, one teaspoonful at a time.
  4. Wrap in clingfilm and chill in the fridge until ready to use.

To finish

  1. Preheat oven to 180ºC (355ºF, gas mark 4).
  2. When the filling has cooled, transfer to a 1.5 to 2 litre pie fish and place a pie funnel in the centre of the dish.
  3. Roll out the pastry on a lightly floured work surface to fit the dish plus an extra 5 cm diameter (2.5 cm each side).
  4. Brush the dish rim with a little egg wash, place the pastry over the filling and crimp with the tines of a fork.
  5. Cut a slit in the centre above the funnel to allow steam to escape.
  6. Brush with egg wash and bake in the preheated oven for approx. 40 to 45 minutes, or until the pastry is a light golden colour and cooked through.
  7. Serve with fresh seasonal vegetables.
Filed Under: Lamb, mutton, hogget Tagged With: , ,

Roast Chat Potatoes with Herbs

April 19, 2013 by Leave a Comment

1 tbsp sea salt flakes (I use Maldon)
8 fresh sage leaves – remove central vein and coarsely chop
1 tbsp coarsely chopped fresh thyme leaves
1 tbsp coarsely chopped fresh rosemary leaves
1 kg chats
2 tbsp olive oil
Freshly ground black pepper

  1. Preheat oven to 180°C (355ºF, gas mark 4).
  2. Put the salt, sage, thyme and rosemary into a mortar and pound with pestle to a smooth paste.
  3. Place the potatoes into a large roasting tin, drizzle with oil and sprinkle with the herb salt, season with a little freshly ground black pepper.
  4. Roast in preheated oven for approx. 30 to 40 minutes (depending on size of potatoes), or until the potatoes are a golden brown and tender.
  5. Remove from oven and transfer to a large serving dish.
  6. Lovely with lamb steak and salad.
Filed Under: Chats Tagged With: , , ,

Chicken with Sweet Potato Mash

November 14, 2012 by Leave a Comment

A wonderful simple chicken recipe flavoured with thyme and lemon served with mashed sweet potatoes with rosemary and olive oil.

2 pieces organic or corn fed chicken
2 cloves of garlic, unpeeled, whole
1 sprig fresh thyme
1 preserved lemon, quartered
30 grams butter
Salt and black pepper
Sweet Potato Mash
455 grams prepared sweet potatoes, peeled and sliced
Splash olive oil
1 tsp freshly chopped rosemary
Salt and black pepper
1½ rounded tbsp crème fraîche

  1. Preheat oven to 200ºC, 390ºF, gas mark 6.
  2. Put the chicken pieces, garlic, thyme and lemon into the roasting tin.
  3. Season with salt and pepper then dot the chicken with the butter.
  4. Roast for 40 minutes or until golden brown and juices run clear.
  5. Meanwhile, place the sweet potatoes in a roasting tin and drizzle over the olive oil, rosemary and salt and pepper.
  6. Roast for 30 minutes or until tender and a light golden brown.
  7. Mash the sweet potatoes whilst still in the tin, transfer to a bowl and stir in the crème fraîche.
  8. Transfer the chicken to a serving plate with the lemon and garlic.
  9. Serve with seasonal vegetables.
Filed Under: Chicken, Sweet potatoes Tagged With: , ,

Root Vegetable Gratin

March 17, 2012 by Leave a Comment

500 grams prepared sweet potatoes – peeled and thinly sliced (or floury potatoes if preferred)
2 garlic cloves – peeled and thinly sliced
85 grams parsnip – trimmed, peeled and thinly sliced
200 grams carrots – trimmed, peeled and thinly sliced
85 grams celeriac – peeled, thinly sliced
Sea salt flakes
1 tbsp finely chopped fresh rosemary
280 ml double cream or crème fraîche
150 ml full-fat milk
1 small sprig rosemary
1 whole garlic clove – peeled and lightly crushed
60 grams Asiago d’allevo cheese or Parmigiano Reggiano, finely and freshly grated

  1. Prepare the potatoes and vegetables – slice thinly, preferably using a mandoline.
  2. Preheat the oven to 180ºC, 355ºF, gas mark 4.
  3. Butter a shallow ovenproof dish.
  4. Layer the vegetables in the prepared dish:
    1. sweet potatoes
    2. garlic
    3. parsnip
    4. carrot
    5. celeriac
  5. Season with a little salt, scatter the chopped rosemary over the top.
  6. Pour the cream and milk into a large saucepan, add the sprig of rosemary and garlic clove.
  7. Bring to the boil, reduce heat to its lowest setting, simmer for three minutes.
  8. Strain into the casserole, cover with foil and bake for 45 minutes.
  9. Scatter the cheese over the top and return to the oven, uncovered, for 15 minutes more, or until lightly browned and bubbling.
Filed Under: Main crop, Sweet potatoes Tagged With: , , , ,

Garlic and Rosemary Potatoes and Griddled Lamb Steaks – Lemon and Rosemary Marinade

March 9, 2012 by Leave a Comment

I tend to use a combination of potatoes in this dish ranging from the beautiful purple potatoes to fingerling, fat better than using just one type. Thin skinned Yukon gold potatoes are also excellent when cooked using this method.

Lovely when served with griddled lamb steaks (recipe at end of post) or roast lamb with seasonal vegetables in the Spring when lamb is at its best.

910 grams new season potatoes
2 fat cloves of garlic, or amount to taste
2 tbsp finely chopped fresh rosemary leaves
2 tbsp olive oil
Sea salt and freshly ground black pepper – amount to taste

  1. Preheat oven to 220ºC, 425ºF or gas mark 7.
  2. Prepare a 140 cm by 30 cm roasting tin – measure the olive oil into the roasting tin and place it into the centre of the oven to heat through
  3. Wash the potatoes, leaving the skins on, cut into cubes of approximately 1.25 m (my preference is to cook the potatoes whole and unskinned).
  4. Place in a clean tea towel and dry then transfer to a bowl.
  5. Remove the roasting tin from the oven and place it over a direct heat as the oil needs to be very hot.
  6. Very carefully slide the potatoes into the hot oil being careful not to splash your hands.
  7. Sprinkle the potatoes with the rosemary and garlic and toss to coat the potatoes with the oil, garlic and rosemary.
  8. Return the roasting tin to the middle of the oven and cook for about 35 to 40 minutes, or until the potatoes are a light golden brown, tender in the centre with a crisp on the outside.
  9. Season to taste with flakes of sea salt and freshly ground black pepper.

Griddled Lamb Steaks in Lemon and Rosemary Marinade

4 organic lamb steaks
Marinade
Sea salt and freshly ground black pepper
2 tbsp good quality olive oil
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 sprig rosemary, leaves only freshly chopped

  1. Mix the salt, pepper, oil, lemon juice, lemon zest and rosemary together, add the lamb steaks and turn to coat, cover and put to one side
  2. When ready to cook – remove steaks from the marinade (discard the marinade) and place the steaks onto a preheated heavy based frying pan or griddle, cook for approx. 2 to 3 minutes each side, or to taste and depending on how thick the steaks are.
  3. Discard the marinade.
  4. If liked, season the steaks just before cooking with sea salt flakes and freshly ground black pepper.
Filed Under: Chats, Easter, Fingerling, Lamb, mutton, hogget, New season, Yukon Gold Tagged With: , , ,

Roast Vegetables and Potatoes

November 5, 2011 by 2 Comments

350 grams small carrots
350 grams small parsnips
200 grams small potatoes – wash under cold running water
200 grams sweet potatoes – peeled, washed, cut into similar size to new potatoes
1/2 squash – peel, remove seeds, cut into pieces of a similar size to the new potatoes
8 French shallots – peeled
1 small head of celery – trimmed, separated, peeled and cut into 7.5 cm pieces*
45 ml dry white wine
45 ml olive oil or melted butter
2 sprigs each – fresh rosemary and thyme
Seasoning – sea salt flakes and freshly ground black pepper
*if the leaves are available, chop finely and add with the herbs

  1. Preheat oven to 200ºC, 392ºF or gas mark 6.
  2. Place a piece of foil, a little over twice the size of the roasting tin, fold in half, brush with melted butter or oil, place into the roasting tin.
  3. Put the prepared vegetables into a bowl and season lightly, add the celery leaves, herbs, wine and oil or melted butter – toss to coat then tip into the prepared tin and even out the vegetables and potatoes.
  4. Carefully fold the other half of the foil over the top, sealing the edges by folding them over a couple of times, press to seal ensuring the foil stands proud of the vegetables.
  5. Cook in the upper half of the preheated oven for approx. 45 minutes.
  6. When ready, very carefully unwrap the foil, remove the herbs and transfer the vegetables to a warmed serve dish.
Filed Under: Christmas, Fingerling, Salad, Yukon Gold Tagged With: , , , , , , , ,

Welsh Potato Cake

May 31, 2011 by Leave a Comment

A lovely potato cake, one I have baked many times over the years, often using different herbs, a mixture of red onions and no shallots, at times adding just a little garlic (I poach a two or three cloves of garlic first – in their skins, drain and leave to cool, then squeeze out the pulp and mash, put into the pan with the 75 grams of butter, stir and leave until the butter has just melted).

1 kg large floury potatoes, peeled and sliced
250 grams prepared onions – peeled and thinly sliced
250 grams prepared shallots – peeled and thinly sliced
25 grams unsalted butter
1 sprig fresh rosemary
Sea salt and freshly ground white pepper
75 grams unsalted butter

  1. Put the 25 grams of butter into a large frying pan set over a medium heat, add the onions and shallots, sprinkle with sea salt, add the rosemary, gently fry for about 10 minutes until translucent, without browning. Remove the herbs and discard, put the onions to one side.
  2. Preheat oven to 180ºC, 355ºF, gas mark 4.
  3. Melt the remaining 75 grams of butter and place into an oven proof dish.
  4. Cut the potatoes into thin slices, preferably using a mandolin, transfer to the prepared bowl containing the melted butter, season lightly and toss to coat.
  5. Generously butter a round ovenproof dish, place a layer of potatoes into the dish – slightly overlapping, top with a layer of onions. Continue until the vegetables have been added to the dish, pour in any butter left in the bowl.
  6. Place over a medium-low heat and allow the potatoes to colour at the bottom (about 5 minutes), carefully move to the oven and cook for 50 to 60 minutes, or until the potatoes are tender.
  7. Remove dish from the oven and leave to rest for 10 minutes, invert onto a serving plate, slice into wedges.
Filed Under: Main crop Tagged With: , , , ,

Roast Pork with Herbs and Apple Mash

May 14, 2010 by Leave a Comment

We have such wonderful pork and fresh herbs here in Spain, equally as good as that in the UK. This is a wonderful tasty recipe, not to hard to prepare and cook, wonderful to eat with some Apple mash or crushed new season potatoes, I like both fingerling and Yukon gold.

1 garlic clove, peeled and finely grated
1 tbsp finely chopped fresh rosemary leaves
1 tbsp finely chopped fresh sage leaves
¾ tsp sea salt
¼ tsp freshly ground pepper
3 lb piece of bone-in pork loin
½ cup extra-virgin olive oil
Gravy
1 glass dry white wine
1 oz flour mixed with 1 oz butter
1 pint of chicken stock

  1. In a small bowl, combine the garlic, rosemary and sage and season with the salt and pepper.
  2. Loosen the fat around each bone and pierce the meat in several places with a thin knife, press some of the herb mixture into the cavities and inside the loosened skin around the bones, rub more herbs all over the roast.
  3. Let the roast stand at room temperature for about 20 minutes.
  4. Preheat oven to 200ºC, 392ºF, gas mark 6.
  5. Pour all but 2 tablespoons of the oil in a large, heavy roasting pan and place the roast in the pan, fat side down. Pour the remaining oil over the meat and season generously with salt and pepper. Place the pan on the middle rack of the oven and cook until golden brown – baste every 20 minutes.
  6. Transfer the roast to a cutting board, cover it loosely with foil and rest the meat for 15 minutes.
  7. Pour off the oil from the roasting tin, return to heat and add a glass of white wine to deglaze – loosening juices etc. from the bottom of the pan, add about a pint of stock and add the Beurre manié, stir until the juices thicken and the flour has cooked out, transfer to a sauce boat or jug.
  8. Cut the pork between the bones and serve with potatoes (recipe for apple mash below) and a dish of mixed seasonal vegetables.

Apple Mash

Potatoes
2 lbs floury potatoes – peel and quarter
Sea salt, to taste
Apples
1 lb Bramley apples – peel, core and slice the apples
1 tbsp cold water
1 tsp fresh lemon juice
1 tbsp unrefined caster sugar
To finish
2 oz unsalted butter

  1. Cook the potatoes in boiling salted water until tender.
  2. Meanwhile, cook the apples with the water, lemon juice and sugar until soft.
  3. Mash the apples then put to one side.
  4. When the potatoes are ready, drain and either put through a ricer or mash until smooth.
  5. Whisk in the apples and butter – continue whisking until light and fluffy.

We recently tried a new method for the apple mash, the apples were peeled, quartered and the core removed then thinly sliced. Toss in fresh lemon juice. Place a tablespoon of melted butter into a frying pan, add the apples and cook until tender, while watching carefully and stirring often throughout the cooking process. Allow to cool a little then process in a food processor (adding just a little drizzle of olive oil) to a purée. Continue with the method above from step 5. The apples were not sweetened, but the resulting purée was tasty, the texture excellent. This would also make a good apple sauce to accompany roast pork.

Filed Under: Main crop, Pork, Valentine´s Day Tagged With: , , , ,