Seeing as we are seeing glimmers of Spring in the air I thought I would post a recipe I tried out at the weekend from the trusty BBC Good Food website. My parents were returning from a month in Australia (alright for some!) so I made a heap of this Saturday evening so there was plenty left over for them to munch whenever they felt hungry with their messed up body clocks!
It’s an easy to make and healthy dish that I would recommend as something that is comforting whilst being good for you, enjoy!
Ingredients (serves 6):
Salt and pepper
2 tbsp olive oil
3 medium white onions, chopped
750g bonesless, skinless chicken thighs
500g small new potatoes (cut any big ones in half)
1 litre vegetable stock (using a fair bit more than the recipe here as it boils down quite a lot, and I like it juicy!)
1 large broccoli head, cut into small florets
550g spring greens, shredded
300g petit pois
Large bunch of spring onions, sliced lengthways
6-8 tsp green pesto (depends on how pesto-y you like it!)
Lots of healthy greens!
Add the olive oil to a large saucepan and heat until hot, then add the onion and fry for 5 minutes until softened, add the chicken and fry for another few minutes until lightly coloured on all sides.
After this, add the potatoes, stock and lots of freshly ground black pepper and salt. Bring to the boil and then put the lid on the saucepan and simmer for 30 minutes, until the potatoes are tender when a fork is inserted and the chicken is cooked through and breaks apart easily.
(If you wish you can freeze off portions at this point).
Add the broccoli, spring greens, petit pois and spring onions, stir well and then return to the boil. Cover and cook for 5 minutes until the broccoli and spring green stalks are tender. Stir in the pesto and leave to bubble for another minute or so, then remove from the heat, serve and enjoy!
Spring has sprung! (sort of) And one of my favourite spring time meats is Lamb, even though they do look cute skipping around a field, they taste better in my belly! (sorry to any vegetarians/vegans…)
So here’s my recipe for a scrummy rack of lamb, along with minty new potatoes and a side of shelled broad beans, peas, spring onions and pancetta, as well as a red wine jus for serving. Be warned, this is quite time consuming, especially when allowing 6-8 for the lamb to get all juicy and tasty in the marinade, but totally worth it!
(2 racks of lamb; 7-8 cutlets each -serves about 4, or 2 hungry adults :P)
4 small bunches of fresh basil
4 garlic cloves
100g pine nuts
100g parmesan (grated)
about 100ml extra virgin olive oil (add more if needed)
500g shelled broad beans
12 slices pancetta, chopped
500g spring onions, chopped
Red Wine Jus:
salt and pepper
dry red wine, good glug
1 tbsp red currant jelly
1 tbsp cornflour
125ml light olive oil
125ml dry white wine
4 cloves crushed garlic
1 tbsp fresh thyme, chopped
1 tbsp rosemary, chopped
First of all you need to marinade your lamb. Whisk together all the ingredients for the marinade and put over the racks of lamb, which should be places in a deep roasting dish. Leave in the fridge for 6-8 hours, stir occasionally, and bring to room temperature one hour before cooking.
Second, make your pesto sauce – start by whizzing together the basil and garlic in a food processor add the pine nuts and grated parmesan and whizz again, then have it running whilst you slowly add the olive oil to emulsify. Add salt and pepper to taste and then spoon into a jar adding a splash on olive oil on the top, refrigerate.
After this, combine the breadcrumbs with 2 tablespoons more of parmesan, and leave in a bowl for later.
Prepare your broad beans, blanch for 2 minutes and then run under cold water, this should allow you to easily slip their skins off.
Put a 500g-750g bag of baby new potatoes on to boil for about 20 minutes until tender, drain and sprinkle of chopped mint and butter, shake and leave somewhere to keep warm.
When it comes to cooking, seal the fatty sides of the racks of lamb in a little of the marinade juices. Once sealed and golden brown place in a roasting tin, fatty side up. Add your pesto sauce to the breadcrumb and parmesan mixture a teaspoon at a time until you have a thick paste consistency, then spoon this onto the fatty sealed sides of each rack of lamb, pressing down to make sure it sticks. Finish with an extra sprinkling of breadcrumbs and parmesan on top for extra crunch.
Cook for about 15 minutes at 190 degrees, and then rest on a wooden board for 5 minutes.
Whilst the lamb is cooking, brown off the chopped spring onions and pancetta in a large non stick frying pan, added a good grinding of pepper, once browned, add the peas (after cooking for 2 minutes) and the shelled broad peas and warm through.
For the red wine jus, add the red currant jelly, red wine, and cornflour (after mixed with a little cold water) to a saucepan and heat through. Once the lamb is cooked, add the juices from the roasting tray to this to add more flavour, season with salt and pepper, once slightly thicken and to your liking, sieve the jus into a warm jug.