Express meal: Rustic Panzanella
- Mixture of leftover bread, torn into rough chunks
- 2 cloves garlic
- 1 sprig thyme
- Olive oil
- balsamic vinegar
- punnet of heirloom tomatoes
- 10 basil leaves – chopped
- 1 red onion – thinly sliced
- 1 green chilli
- crispy garlic chips
- In a pan, heat good mount of olive oil. Add thyme and garlic and fry gently to infuse.
- Add 1/2 the bread and toast. (If necessary add more olive oil), Season with salt.
- In a large bowl mix the bread, a good amount of olive oil and a splash of balsamic vinegar.
- Season with salt.
- Add your croutons.
- Cut tomatoes into wedges each and place into a bowl.
- Add red onions and basil. Toss salad
- Add chopped chilli and garlic chips
Recipe 1: Soft polenta with a tomato and vanilla caramel and rocket pesto
- 250g pancetta/local ham/bacon
- 200g polenta
- 800ml milk
- 2 heads garlic halved
- Bunch of thyme
- 150g cubed cold butter
- 50g grated pecorino
TOMATO AND VANILLA CARAMEL:
- 20 tomatoes – peeled deseeded and diced
- 200g castor sugar
- 1 vanilla pod
- 500g rocket
- 300g grated pecorino
- 3 cloves garlic, peeled
- Juice of 2 lemons
- 300ml olive oil
- Infuse milk with herbs and salt. Bring up to temp, not boiling, add thyme, garlic and salt. Clingfilm and set aside for ½ an hour or so.
- Strain to remove herbs
- Put back onto med heat and whisk in polenta. 2;1 ration. Milk to polenta.
- Cover with lid and turn down to low heat,
- Cook till done, stirring every few minutes.
- (If needs thinning, add more milk. Consistency of mash potato)
- When cooked, finish with butter and pecorino and set aside
TOMATO AND VANILLA CARAMEL
- Melt sugar with vanilla pod tand sprinkle of salt ill quite dark.
- When caramelised, add tomatoes and stir to coat. (Keep some body to tomatoes, you don’t want puree consistency)
- Cook for about 8 or 9 minutes.
- Pour into colander to remove excess liquid and fish out the vanilla
- Fold through extra tomato concasse
- Set aside
- Pop the garlic and salt in a food processor and blend
- Add the rest of the ingredients and blend until smooth
- Decant and set aside
CRISPY PANCETTA/LOCAL HAM/BACON
- Put bacon/ham on racks and dry in oven at 140 (check after 45 mins) for an hour or so. Check after about 45 minutes.
- Remove from oven and put onto paper towel to drain.
- Set aside to serve with the polenta
- Plate and serve
Recipe 2: Thyme and tea smoked lamb shoulder, glazed orange sweet potatoes and gremolata
- a shoulder of lamb, bone-in
- Salt and pepper
- Bunches of thyme – to serve
- 1-2 ltrs chicken stock
- 1 head of garlic, sliced in half
DRY SMOKE INGREDIENTS:
- 2 cups demerara sugar
- 2 cups rice
- 2 cups lapsang susang tea (floral flavours)
- zest of 4 lemons
- 2 bunches of flat leafed parsley – finely chopped
- 4 cloves of garlic – finely grated
- 1 green chilli – deseeded and finely chopped
- 1 -2 small orange fleshed sweet potato per person (small)
- 1/4 cup rendered lamb fat if you have or olive oil
- 100g butter
- 1 tsp nutmeg
- 4 Tbsp. brown sugar
- 2 Tbsp. cinnamon
- 2 Tbsp. salt
- 1 Tbsp chilli flakes
- 2-4 star anise
SECOND SMOKE INGREDIENTS :
- 4 large bunches of dry thyme sprigs
- 1 cup double cream yogurt
- 1 tbsp chilli flakes
PRE-PREP – LAMB:
- Line metal tray with foil.
- Mix smoking ingredients together and lay onto foil.
- Put the meat on a roasting rack on top of the smoking ingredients
- Place tray on gas burner over a high heat. When it starts to smoke, cover with foil and leave for 8 minutes.
- Turn off heat and leave to smoke for another 20 minutes.
- Remove and put meat onto a clean roasting try.
- Season with olive oil and salt.
- Add 1 ½ litres of chicken stock and cover with foil.
- Roast at 140 degrees for 4 hours
- Remove from oven and allow to cool slightly.
- Remove meat from tray and slide out the bones leaving the meat intact.
lay the thyme down in a large tray, pop a roasting rack on top and put the lamb on it. Heat the thyme with a blow torch so it starts to smoke. Smoke the lamb for a couple of miinutes. Pop a bowl over the lamb to catch some of the last smoke.
- Mix sugar and spices together
- Brush sweet potatoes with olive oil or lamb fat and rub with sugar spice mix
- Place them in a roasting tray.
- Add 100g butter and roast at 180 for about an hour, turning occasionally to glaze.
- Then grill under a hot grill turning to cook and glaze evenly and to achieve a sticky, syrupy consistency
- Remove and set aside
- Make gremolata
- Reheat sweet potatoes if necessary
- Mix yogurt and chilli flakes
- Portion lamb
- Plate and serve
Recipe 3: Cashew Nut Praline Mille Feuille
- 250g cashew nuts
- 250g castor sugar
- 500ml cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- 25ml Frangelico liqueur
LEMONS IN SYRUP
- 6 seedless lemons – sliced
- 500ml water
- 500ml castor sugar
- 1 Star anise
- Melt sugar in pot over medium heat.
- Add cashew nuts and mix to coat evenly.
- Pour mixture out onto silicon mat and spread evenly. Allow to set
- When set, blitz in food processor to a very fine crumb
- Sprinkle crumb into ring mould, pressing down lightly with the bottom of a glass to firm.
- Rebake at 160 degrees until set.
- Remove from oven and set aside.
- Heat sugar and water to form a standard sugar syrup.
- Add the star anise and the lemon slices and cook gently for an hour and a ½.
- When cooked, drain and chop into small pieces to serve with the mille feuille.
- Whip the cream, vanilla extract and sugar till firm
- Mix in the Frangelico
- Stack praline bases with cream to form a tower. (Base, cream, middle, cream, top)
- Plate with pieces of lemon in syrup