New ideas for midweek or weekend for a
couple or a crowd. Simple stylist and something new to inspire, with fresh
seasonal flavours.
2 New Roasts Ideas to make a special lunch
even better!
Herbed loin of lamb with mint sauce
Chop the herbs just before cooking, so
they retain their vibrant colour
A very smart recipe for a Sunday lunch that
takes surprisingly little effort
Easy – Preparation time: 20 minutes –
Cooking time: 15 to 20 minutes – Server 4
2 racks lamb, French trimmed and all fat
removed (ask the butcher to do this, and allow 3 cutlets per person)
3tbsp each finely chopped rosemary, parsley
and mint
2tbsp balsamic glaze (from supermarkets)
For the mint sauce :
·
100g (4oz) mint, tough stalks removed
·
1 small garlic clove, roughly chopped
·
2 tbsp red wine vinegar
·
150ml (¼pt) olive oil
Heat the oven to 200C, 180C fan, 400F, gas
6. To prepare the lamb, combine the herbs and scatter them in a rectangle the
size of 1 lamb rack on a chopping board. Brush the balsamic glaze over the lamb
apart from the 2 ends and the bones, and roll the lamb meat in the herbs until
you have an even coating on all sides. Season, then cook the lamb on a wire
rack: 15 minutes for pink meat, or 20 minutes if you prefer it more well done.
While it’s cooking, make the mint sauce:
combine all the ingredients in a food processor with some seasoning and whizz
until you have a thick paste. If it’s too thick, and a little water. Check the
seasoning – it may need a little more oil or vinegar.
When the lamb is cooked, rest it for 4
minutes, then carve into cutlets and arrange with the mint sauce on the side.
Serve With Tenderstem broccoli and steamed
new potatoes.
Per serving: 487 calories, 39g fat (9g
saturated), 2g carbohydrate.
Try this: Use leftover mint sauce as a
salad dressing, or serve it over white fish, chicken or steak. It will keep in
the fridge for 5 days.
Stuffed turkey breast with wild mushrooms and Madeira
You’ll need to order a turkey breast
from the butcher – ask for one that has been hung, as the flavour is more
delicious.
Stuffing a whole breast is a great option
for feeding a crowd – it cooks beautifully and is so easy to carve, plus any
leftovers make a great sandwich.
Easy/ Prepare ahead – Preparation time:
40 minutes, plus overnight resting if possible – Cooking time: 50 minutes to 1
hour – Server 10 to 12
2 – 2.5kg (4½ – 5½ lb) free-range turkey
breast (see tip), skin left on
For the stuffing:
·
50g (2oz) butter
·
1 onion, sliced
·
1 garlic clove, crushed
·
300g (10oz) mixed wild mushroom, sliced
·
15g (½oz) dried porcini mushroom, soaked in
boiling water for 15 minutes and drained
·
2 sprigs thyme
·
50ml (2fl oz) Madeira
·
1tbsp breadcrumbs
·
40g (1½ oz) Parmesan
For the gravy:
·
1 heaped tbsp flour
·
200ml (7fl oz) Madeira
·
500ml (18fl oz) chicken stock
To make the stuffing, melt the butter in a
large frying pan over a low heat, add the onion and garlic and cook without
colouring for 5 minutes. Remove the mixture, leaving as much butter as possible
in the pan, and set the onions aside.
Turn the heat right up and when the butter
sizzles, add all the mushrooms with a generous amount of seasoning. Fry on the
highest heat for 5 and 10 minutes, tossing every now and then until the
mushrooms are golden brown and soft. Add the thyme, pour in the Madeira and let
it bubble off for a couple of minutes until the liquid in the pan is almost
completely reduced. Stir in the cream, breadcrumbs and Parmesan, check the
seasoning and allow to cool completely.
To prepare the meat, turn the turkey breast
over so the skin is facing down, and cut a deep pocket in the thickest part of
the breast, making sure you don’t cut right through the meat. Pack the stuffing
into this pocket then, using string, tie up the turkey breast tightly – it’s
easiest to lay pieces of string under the turkey breast at 2cm (¾in) intervals,
then tie them up to form neat, tight rings.
If you have time, leave the turkey breast
stuffed and tied in the fridge overnight to firm up. When ready to cook, heat
the oven to 200C, 180C fan, 400F, gas 6. Lightly oil the turkey skin, season
and place in an oiled roasting tin. Cook for 20 minutes, then turn the oven
down to 190C, 170C fan, 375F, gas 5 and cook for a further 30 to 40 minutes,
until a skewer inserted into the thickest part of the meat comes out piping hot
and the juices run clear. Transfer to a board and leave to stand for 15 minutes
while you make the gravy.
To make the gravy, heat the roasting tin on
the hob, add the flour and stir for 2 minutes. Add the Madeira and bubble off
while you scrape the bottom of the pan. When the Madeira has reduced by
two-thirds, add the stock and bubble until you have a rich gravy. Check the
seasoning and serve with the sliced turkey.
Serve with Steamed spring greens and roast
potatoes.
Per serving: 345-288 calories, 8-7g fat
(4.5-4g saturated), 6-5g carbohydrate.
