By Liz Hunter
Remove the steaks from the fridge 30 mins prior to cooking. Make the sauce – place the oil and butter in a pan, then add the shallot and garlic and fry gently for a few minutes until softened. Add the brandy and stir for a few minutes. Add all the other ingredients and stir well … Continued
By Liz Hunter
In a small bowl mash the avocado, add the chili flakes, lemon juice and seasoning. Fry the onion in the oil until softened. Remove from the pan. Cook the steak in a hot pan, fry for a few minutes each side to your liking. Rest the steak. Toast the bagels. Assemble by placing the cheese … Continued
By Liz Hunter
Place all the ingredients for the marinade in a bowl and mix well, then add the steaks and coat in the mixture. Cover and refrigerate for an hour or longer. Prepare all ingredients for the bowls. In a small bowl mix together the ingredients for the dressing. Keep refrigerated until serving. Cook the lamb by … Continued
By Liz Hunter
In a large bowl place the yogurt, chilli powder, cumin, coriander, turmeric and seasoning and mix well. Add the shanks and stir well coating the shanks in the yogurt mixture, cover and refrigerate for at least 3 hours. Preheat the oven to 170 oC, 150 C fan gas 3 Heat the oil in a frying … Continued
By Liz Hunter
Remove the rack from the fridge 20 minutes before cooking. Make the crumb by melting the butter in a pan, add the shallots and garlic, fry for 2 minutes to soften. Add the breadcrumbs, pistachio and parsley. Heat the air fryer to 180 degrees. Oil the rack of lamb and sprinkle with seasoning. Place in … Continued
By Liz Hunter
Pre heat the oven to 180’C or 160’c for a fan oven. (If using the slow cooker, preheat on low setting). Heat the oil in a frying pan and add the shanks. Sear all over trying to get a nice colour on them. Sprinkle with the seasoning. Remove the shanks from the pan and add … Continued
By Amelia
Drizzle the oil over the steaks, then sprinkle with the seasoning and herbs Preheat the air fryer to 200’c Place the steaks in the basket and cook for approximately 4-5 minutes each side depending how you like them cooked Leave to rest for 4 minutes, spooning over any juices For the chimichurri, place all ingredients … Continued
By Amelia
In a small bowl, mix the oil with the cajun spice Place the steak in the mixture and leave for 10 minutes while you prepare the rest of the ingredients Heat the airfryer for 2 minutes on 200’C Pop the steaks in the basket and cook for 5 minutes, then turn and cook for a … Continued
By Amelia
Place 1 tbsp oil in frying pan, add the lamb strips and fry for a few minutes until lightly brown Add the onion and peppers and mushrooms and fry over high heat for approx. 5 minutes until nicely coloured. Lower the heat and add the fajita seasoning, stir well and fry for 2 minutes and … Continued
By Amelia
Night Before – Marinade: Sauté onions in a medium pan in a tbsp of vegetable oil, drain and mix with all the above ingredients, rub into lamb chunks and leave to marinade for 24 hours Cucumber salad: Pop cucumber into a bag and hit with a rolling pin until bit sized chunks break off. Into … Continued
By Amelia
Place a flameproof casserole pot on a low to medium heat for a few minutes before adding the oil. Season the lamb shanks and add to the pre-heated pot. Sear on all sides until golden brown, remove from the pan and add the onions, gently frying until soft and translucent before adding the tumeric and … Continued
By Amelia
Recipe courtesy of Chris Baber Heat the extra virgin olive oil over a medium heat in a large frying pan. Add the shallots, garlic and rosemary with a pinch of salt. Fry for 3 minutes until softened. Turn the heat to high, add the wine and let it bubble away to reduce by half. Add … Continued
By Amelia
Preheat the oven to 170˚C / 150˚C fan / Gas 3. In a pestle and mortar, grind the garlic, chilli, thyme, lemon zest, half of the lemon juice, a big pinch of salt, the anchovies, and 1 tablespoon of anchovy oil into a paste. Rub the paste over the underside of the lamb and roll … Continued
By Amelia
Remove the steaks from the fridge 30 mins prior to cooking. Make the sauce – place the oil and butter in a pan, then add the onion and mushrooms and fry gently for 5 minutes until softened. Add the flour and stir well for 2 minutes, gradually add the wine and brandy and bring to … Continued
By Amelia
Take the lamb cutlets and cook under a preheated grill or on a hot barbecue for 8-12 minutes. Meanwhile make the butter: mix together the softened butter with zest of lime and juice, and finely chopped stem ginger. Place a spoonful of butter onto the lamb cutlets and allow to melt slightly before serving. Serve … Continued
By Amelia
Heat the oil in a non-stick pan or wok. Add the lamb strips, aubergine, onion and mushrooms and cook, stirring until the meat is browned, about 6 minutes. Add the curry paste and the mango chutney, stir and cook for a further 2 minutes. Add the tomato and coriander. Spoon the mixture into the middle … Continued
By Amelia
In a small bowl, mix together all the ingredients for the sauce. In a separate bowl, mix together the cornflour, Chinese five-spice, pepper and chilli powder. Tip the seasoned cornflour onto a plate and use it to coat the beef slices. In a small pan, heat the sesame oil and lightly sauté the vegetables for … Continued
By Amelia
Heat the oil and sesame oil in a saucepan. Add the garlic, ginger and chilli and fry gently for a few minutes. Add the soy sauce, mirin, black pepper and stock and bring to the boil. Cover with a lid and simmer gently over a low heat. Cook the noodles as instructed on the packet. … Continued
By Amelia
Season and generously coat the lamb shanks with Ras el Hanout. Place some oil in a casserole dish and sear the meat on all sides until it is browned, then add a cup of water, cover with a lid and place in the oven for 5 hours at 110°C / 90°C fan / Gas ¼ … Continued
By Amelia
If using dried beans, follow the packet instructions and cook with a homemade bouquet garni of parsley, rosemary and thyme. Pre heat the oven to 220ºC / 200ºC fan / Gas 7. Heat the sunflower oil in an ovenproof frying pan and place the rumps into the hot oil fat side down. Cook for about … Continued
By Amelia
Heat olive oil in a saucepan and cook the onion and lean lamb cubes. Add the risotto rice and stir thoroughly. Add the stock and bring to the boil, season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed (you can add a little more stock … Continued
By Amelia
Preheat your oven to 190˚C / 170˚C fan / Gas 5. Heat the oil in a large non-stick frying pan, add the lamb cutlets, garlic and onion and cook until golden on both sides. Once the cutlets are brown, reduce the heat and cook gently for a further 4-5 minutes. Remember to keep the lid … Continued
By Amelia
Place the lamb steaks in a shallow bowl. Add the green Thai paste, the grated ginger and the garlic. Mix and rub over all sides of the steaks. Cover and leave until ready to cook. Prepare the salad – finely chop or pound together in a pestle and mortar the chilli and ginger until smooth. … Continued
By Amelia
Take the lean lamb rump or leg steaks and cut into small cubes. Thread 2-3 pieces of meat and onions onto long wooden skewers (pre-soaked in water to prevent burning). Make glaze: mix together in a small saucepan all the ingredients for the glaze. Bring to the boil. Simmer uncovered for 5 minutes. Brush kebabs … Continued
By Amelia
To brine the beef and leeks, place all the ingredients into a pan and heat to dissolve the sugar and salt. Allow to cool then immerse your ingredients in the brine to complete the process. Brine the beef for at least an hour before cooking. The leeks should be brined for at least a week … Continued
By Amelia
Heat the oils in a large non-stick frying pan or wok, add the lamb strips and garlic. Cook for 4-5 minutes until meat is browned on all sides and cooked through. Add the sweet chilli sauce and cook for 1-2 minutes. Add the lime juice and rind, sugar snap peas and/or mangetout and stir through. … Continued
By Amelia
Preheat the oven to 180ºC / 160 ºC fan / Gas 3 and roast the Pembrokeshire new potatoes for around 15-20 minutes. To make the braised red onion, top and tail the onion – but don’t remove the outer skin as this holds the onion together. Cut the onion in half and place the halves … Continued
By Amelia
Cook the noodles in boiling, salted water for 5-6 minutes. Sear the steaks for 2-3 minutes on each side in a very hot pan. Sweat the shallots, garlic and ginger using a small amount of oil. When the steak is cooked, rest it on the side in a warm place. Drain the noodles and add … Continued
By Amelia
Sprinkle the steaks with salt on both sides and add to a hot, oiled frying pan. After a few minutes flip them over and transfer the steaks to a low temperature oven (around 100ºC / 80ºC fan / Gas 1) to cook for another 5 minutes for medium-rare (or to your preference). Leave the steak … Continued
By Amelia
Heat a frying pan with some oil. Ensure the meat is at room temperature before seasoning with some salt and pepper and adding to the pan – you should hear a good sizzle. Add the garlic cloves, thyme and a few knobs of butter on top of the steak and fry, turning regularly to get … Continued
By Amelia
Crush the peppercorns in a pestle and mortar or a coffee grinder. Tip the pepper into a sieve over a bowl and shake well to remove all the powdered pepper (you can use this for other seasoning). Alternatively, use pre-crushed peppercorns. Press the peppercorns onto both sides of the steaks, and place on a tray. … Continued
By Amelia
Heat a frying pan. Cook the steak for 2-3 minutes each side for medium-rare. Set the steak aside for 5 minutes before slicing thinly against the grain. To make the chimichurri blitz all the ingredients in a food processor for a few minutes. Mix in the oil and seasoning. Smear over the steak before serving.
By Amelia
Preheat the oven to 200°C / 180°C fan / Gas 6. To make the crumb, put the bread into a food processor and blitz until it forms breadcrumbs, add the lemon rind and herbs. To prepare the lamb, score the fat on the rack. Heat the pan until hot and add the oil. Sprinkle over … Continued
