Easter Lunch

Easter Lunch

===== Title Index (3 recipes) =====

Classic roast lamb
Easy springtime vegetables
Mustard roasted potatoes & parsnips

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Classic roast lamb
Categories: Lamb
Yield: 4 With plenty of leftovers

Classic roast lamb

1 1/4 kg Leg of lamb; 2 lb 12 oz
5 Garlic cloves, thinly sliced
Handful rosemary, broken into sprigs
50 grams Tin anchovies, drained
Vegetable oil, dripping or lard for roasting
1 Onion, sliced into thick wedges
1 Carrot, sliced into thick wedges

=========================== FOR THE GRAVY ===========================
150 ml Light red wine; 1/4 pt
300 ml Vegetable stock; 1/2 pt
1 tablesp. Redcurrant jelly

============================== SOURCE ==============================

Good Food Magazine, April 2006, p.86
— Edited *RK* 04/16/2006 by
— Ulrike Westphal

1. Make deep incisions with the point of a sharp knife about 2.5 cm
apart all over the lamb. Into each hole, place a sliver of garlic
and a small sprig of rosemary, held together by wrapping around a
sliver of anchovy fillet. Place the lamb in the fridge overnight or
for at least 4 hrs to allow the flavours to develop.

2. Heat oven to 200 °C/fan 180 °C/gas 6. Season the lamb all ever
and smear it with a fat of your choice. Place the sliced vegetables
in the bottom of a roasting tray with a few sprigs of rosemary, the
remaining garlic cloves and a little more fat. Place the lamb on top
of the vegetables and cook in the oven for 20 mins until turning

3. Reduce oven to 180 °C/fan 160 °C/gas 4. Cook for a further 1-1/2
hrs depending on how rare you enjoy your meat, spooning over the fat
every 20 mins or so. Remove lamb from the oven to rest for at least
15 mins (this helps the meat become tender) while you make the gravy.

4. For the gravy, drain the fat from the roasting tray, leaving
behind the vegetables and meat juices. Place the tray over a medium
heat and pour in the red wine. Bring to the boil, scraping all the
crispy bits that have caramelised in the bottom of the pan. Boil for
3-4 mins, then add the stock and redcurrant jelly and cook for
another 5 mins until slightly thickened. Season and strain into a
gravy boat to serve alongside the lamb.

:If you like your gravy nice and thick, mix together equal
quantities of softened butter and flour (about 1 tbsp each), then
whisk into the sauce and cook 5 mins more until it has thickened.

:PER SERVING 442 kcalories, protein 48g, carbohydrate 4g, fat 239,
saturated fat 11 g, fibre none, added sugar 3g, salt 1.26g
:PREP 15 mins plus overnight in the fridge
:COOK 1 hr 20 mins plus resting

:»Mustard roasted potatoes & parsnips
:»Easy springtime vegetables


-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Easy springtime vegetables
Categories: Side dish, Vegetables
Yield: 4 Servings

Easy springtime vegetables

3 tablesp. Olive oil
4 cloves Garlic, sliced
6 Spring onions, chopped
2 sprigs Thyme, leaves only chopped
280 grams Jar tinned artichokes hearts (about 4), drained
— and halved
350 grams Frozen peas, 12 oz
1 Lemon. grated zest , plus squeeze of juice
Knob of butter
Small handful parsley leaves, chopped

============================== SOURCE ==============================

Good Food Magazine, April 2006, p.86
— Edited *RK* 04/16/2006 by
— Ulrike Westphal

This lovely seasonal dish goes well with the lamb.

1. Heat the olive oil in a large saucepan, add the garlic and spring
onions, then cook over a medium heat for 5 mins until the onions
have softened.

2. Add the thyme, artichokes and peas, stir to combine. Tip in lemon
juice, then cook for 5 mins until the peas are just cooked. Stir in
lemon zest, butter and parsley, season to taste, then serve.
:PER SERVING 171 kcalories, protein 7g, carbohydrate 12g, fat 11 g,
saturated fat 3g, fibre 6g, added sugar 4g, salt 0.348

:PREP 10 mins
:COOK 20 mins
:Superhealthy, counts as 2 of 5-a-day

:»Classic roast lamb
:»Mustard roasted potatoes & parsnips


-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Mustard roasted potatoes & parsnips
Categories: Side dish
Yield: 4 Servings

Mustard roasted potatoes & parsnips

700 grams Potatoes ,8 oz, peeled and halved(Marls Piper
— or King Edward)
5 tablesp. Olive oil
2 large Parsnips, peeled and cut into chunks
2 tablesp. Wholegrain mustard

============================== SOURCE ==============================

Good Food Magazine, April 2006, p.86
— Edited *RK* 04/16/2006 by
— Ulrike Westphal

Sweet parsnips are always a hit teamed up with your regular roasties
and some hearty mustard.

1. Heat oven to 180 °C/fan 160 °C/gas 4. Cook potatoes in a large
pan of boiling water for 7-10 mins until beginning to soften. Drain,
tip back into pan and give it a good shake until they turn fluffy.

2. Pour 4 tbsp oil into a large roasting tray and heat for 5 mins.
Tip in potatoes and parsnips, season, then cook for 50 mins. Mix
together the mustard and remaining 1 tbsp oil. Pour into the tray,
then toss to coat. Cook for a further 5-10 mins until the potatoes
are crisp.

:PER SERVING 329 kcalories, protein 6g, carbohydrate 43g, fat 16g,
saturated fat 2g, fibre 7g, added sugar 7g, salt 0.37g

:PREP 10 mins
:COOK 1 hr 5 mins
:Superhealthy, good source of vitamin C

:»Classic roast lamb
:»Easy springtime vegetables


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