Recipes

I cooks lamb rump sous vide and serves it with some elegant accompaniments; including a sweep of cauliflower purée, cauliflower couscous with raisins, caramelised cauliflower florets and an unusual chocolate jelly. Lamb and chocolate may seem a strange combination, but the earthiness of the chocolate balances the muscular flavour of the meat perfectly.

Prep Time

    •    Prep and cook time: 2 hours 15 minutes, plus setting time
    •    Yield: Serves 4

Ingredients

For the lamb rump:

    •    extra virgin olive oil
    •    4 sprigs of fresh thyme
    •    4 lamb rumps, 225g each
    •    4 sprigs of fresh rosemary

For the chocolate jelly:

    •    3g of agar agar
    •    230g of chicken stock
    •    80g of bitter chocolate, chopped, plus extra for grating

For the cauliflower purée:

    •    50g of butter
    •    300g of cream
    •    200g of chicken stock
    •    1/2 onion, finely sliced
    •    1 garlic clove, finely sliced
    •    1 cauliflower, washed and sliced

For the caramelised cauliflower:

    •    salt
    •    pepper
    •    25g of butter
    •    1 cauliflower, washed

For the cauliflower couscous:

    •    salt
    •    rapeseed oil
    •    1 cauliflower, washed
    •    100g of golden raisins
    •    30g of pancetta, small dice
    •    1 pinch of chives, chopped

For the vinaigrette:

    •    salt
    •    240ml of extra virgin olive oil
    •    60ml of white wine vinegar, good quality

For the baby globe artichokes:

    •    salt
    •    extra virgin olive oil
    •    2 baby globe artichokes, cooked

To serve:

    •    1 handful of sorrel
    •    100ml of lamb jus, warm

Method

1. Begin by preparing the chocolate jelly. Heat the chicken stock in a small saucepan until it reaches a simmer, then add the chocolate and whisk to melt. Mix thoroughly and leave to cool.
   
   
   • 230g of chicken stock
   • 80g of bitter chocolate, chopped, plus extra for grating
     
     
2. Gently whisk in the agar agar, bring to the boil, while stirring, then pour into a shallow tray. Allow to cool and place in the fridge to set while you prepare the other elements.
   
   
   • 3g of agar agar
     
     
3. For the cauliflower purée, melt the butter in a heavy-based saucepan over a medium heat. Add the onion and garlic and cook until soft and golden brown. Add the sliced cauliflower, cook until golden and caramelised, then add the stock. Bring to a simmer and cook until the cauliflower is soft and tender.
   
   
   • 50g of butter
   • 1/2 onion, finely sliced
   • 1 garlic clove, finely sliced
     
   • 1 cauliflower, washed and sliced
   • 200g of chicken stock
     
     
4. Continue to simmer until the stock reduces by half. Add the cream and reduce by half again, remove from the heat and transfer to a blender. Blitz until smooth, pass through a fine strainer and set aside until required.
   
   
   • 300g of cream
     
     
5. Preheat a water bath to 58.5˚C
   
   
6. To prepare the lamb, trim off the fat and score the flesh (optional). Seal in either 1 large vac pac bag (making sure the lamb pieces are not overlapping) or 4 small bags, with extra virgin olive oil, thyme and rosemary. Cook in the water bath for 45 minutes.
   
   
   • 4 lamb rumps, 225g each
     
   • 4 sprigs of fresh thyme
   • 4 sprigs of fresh rosemary
   • extra virgin olive oil
     
     
7. Meanwhile, prepare the caramelised cauliflower. Cut the cauliflower into medium-sized florets and blanch in salted boiling water until tender, for approximately 2-3 minutes. Strain and cool in iced water.
   
   
   • 1 cauliflower, washed
   • salt
     
     
8. Drain well and set aside. Add the butter to the frying pan and make a very light beurre noisette. Add the florets, caramelise until golden brown and season.
   
   
   • 25g of butter
   • salt
   • pepper
     
     
9. To prepare the vinaigrette, simply whisk together the vinegar and oil, season to taste and store in a squeezy bottle until required.
   
   
   • 60ml of white wine vinegar, good quality
   • 240ml of extra virgin olive oil
   • salt
     
     
10. For the cauliflower couscous, soak the golden raisins in boiling hot water for 20-30 minutes, strain and set aside. Dice the pancetta into 6mm chunks and finely grate the cauliflower.
    
    
    • 100g of golden raisins
    • 30g of pancetta, small dice
    • 1 cauliflower, washed
      
      
11. Place a saucepan over a medium heat and add a small dash of oil. Once the oil is hot, add the pancetta and fry until caramelised. Then, add the grated cauliflower, season to taste and finish with a good pinch of chopped chives. Finally, add a dash of the vinaigrette to taste and the raisins.
    
    
    • rapeseed oil
    • 1 pinch of chives
    • salt
      
      
12. Halve the artichokes, spoon out any remaining flesh and season with salt. Sauté in a hot pan with a little extra virgin olive oil until golden.
    
    
    • extra virgin olive oil
    • salt
    • 2 baby globe artichokes, cooked
      
      
13. Once the lamb is ready, remove from the water bath and vac pac bag and dry off any excess moisture with kitchen paper. Seal in a hot pan with a small dash of rapeseed oil until golden brown on all sides, remove and place on a board ready to carve.
    
    
14. To serve, slice each rump into 2 pieces and serve onto plates on top of the cauliflower couscous.
    
    
15. To each plate, add a dollop of the purée, caramelised cauliflower florets, chocolate jelly cubes and some sorrel. Drizzle with the jus and serve immediately.
    
    
    • 100ml of lamb jus
    • 1 handful of sorrel

This great family recipe is thanks to Great British Chefs Recipes at https://www.greatbritishchefs.com/recipes/sous-vide-lamb-rump-with-cauliflower-couscous-chocolate-jelly

Described as "juicy, flavorful, and tender" in an online review, this dish dresses up pork chops with dried plums. Serve with couscous.

Prep Time

    •    Cook time: 5 minutes
    •    Yield: Serves 4

Ingredients

    •    1/4 tsp salt
    •    1 tsp butter
    •    1 tsp olive oil
    •    1/4 tsp ground cloves
    •    1/3 cup dry white wine
    •    1/2 tsp ground cinnamon
    •    2 tbsps chopped fresh parsley
    •    1/4 cup finely chopped shallots
    •    1/4 tsp coarsely ground black pepper
    •    1/3 cup fat-free, less-sodium chicken broth
    •    1 cup pitted dried plums, halved (about 4 ounces)
    •    4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

Method: Combine first 4 ingredients in a small bowl; sprinkle evenly over pork. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook for 2 minutes on each side or until browned. Add shallots and butter; cook 30 seconds or until butter melts, stirring frequently. Add plums, wine, and broth, turning pork to coat. Cover, reduce heat to medium-low, and cook 2 minutes or until pork is done. Sprinkle with parsley.

This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/cinnamon-spiced-pork-plums

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 cup tomato sauce
    •    1/2 tsp dried oregano
    •    Pinch red pepper flakes
    •    1/2 bunch broccoli rabe
    •    2 tbsps red wine vinegar
    •    4 fresh Italian grinder rolls
    •    8 slices provolone cheese
    •    1/2 cup fresh basil, minced
    •    1/4 cup fresh parsley, minced
    •    1 Spanish onion, sliced into rings
    •    About 1/2 cup extra-virgin olive oil
    •    1 red bell pepper, halved and cored
    •    8 ounces spicy Italian pork sausage
    •    1 poblano pepper, halved and cored
    •    8 ounces sweet Italian pork sausage
    •    1 green bell pepper, halved and cored
    •    Kosher salt and freshly ground black pepper
    •    2 cloves garlic, very thinly sliced, plus 1 clove, to rub on toasted grinder rolls
    •    1/4 cup sliced pickled cherry peppers plus 2 tablespoons of the pickling liquid

Method

1. Preheat a grill to medium heat.
   
   
2. Toss the sausage, peppers, onion and broccoli rabe with about 2 tablespoons olive oil. Grill until the sausage is cooked through and the vegetables are slightly tender and a little charred, 10 to 15 minutes. Slice the sausage, peppers and onions. Cut the broccoli rabe into 1/2-inch pieces.
   
   
3. In a small pot, heat 2 tablespoons oil over medium-low heat. Add the sliced garlic and saute until fragrant but not browned, 1 to 2 minutes. Add the tomato sauce and bring to a simmer. Turn the heat to low and cook for about 5 minutes to allow the garlic to infuse into the tomato sauce.
   
   
4. Remove some of the bread from the inside of each grinder roll. Dress the grinder rolls with about 2 tablespoons olive oil and some salt and pepper. Grill until toasted, 1 to 2 minutes, then rub with a clove of garlic.
   
   
5. In a large bowl, combine the sausage, peppers, onion, broccoli rabe, tomato sauce, pickling liquid from the cherry peppers, oregano and red pepper flakes and season with salt and pepper. Toss until coated.
   
   
6. In a separate bowl, combine the cherry peppers, basil, parsley and red wine vinegar and season with salt and pepper. Add about 2 tablespoons olive oil to bind it all. Mix until well combined.
   
   
7. Place enough of the sausage mixture into each bun to fill. Cover with 2 slices of provolone cheese in each grinder. Place back on the grill on the top rack with the cover down. Cook until the cheese is melted, about 5 minutes. Top with the cherry pepper mixture.

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/geoffrey-zakarian/sausage-and-pepper-grinder-3772096

Prep Time

    •    Prep and cook time: 15 minutes
    •    Yield: Serves 2

Ingredients

    •    1/4 tsp salt
    •    1 tsp fresh thyme
    •    Hot cooked pasta
    •    5 tbsps butter, divided
    •    1/2 cup dry white wine
    •    Garnish: fresh thyme sprigs
    •    1/4 cup heavy whipping cream
    •    1/4 cup finely chopped hazelnuts
    •    Pinch of grated or ground nutmeg
    •    1/4 tsp freshly ground black pepper
    •    1 pound sea or bay scallops, drained
    •    1/4 cup panko (Japanese breadcrumbs)

Method

1. Preheat oven to 375°.
2. Melt 4 tablespoons butter in a cast-iron or ovenproof skillet. Stir in wine and next 5 ingredients. Add scallops, turning to coat. Remove from heat.
3. Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts. Sprinkle mixture over scallops. Bake at 375° for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta. Garnish, if desired.

This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/hazelnut-crusted-scallops

Recipe for a fresh cucumber noodle prawn and mango salad which is also gluten free. All the thai flavours of Bangkok in this hearty spiralizer salad recipe. This Cucumber Noodle Prawn and Mango Salad is gluten free and makes clean eating look so easy! It is inspired by Thai flavors and tastes like the perfect thing to have this mango season. Serve cold and binge on!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tsps Olive Oil
    •    1 tsp Fish Sauce
    •    1 Red Onion (spiralized)
    •    Salt and Pepper to taste
    •    3 Cucumbers (spiralized)
    •    1 tbsp Rice Wine Vinegar
    •    2 tbsps Chilli (Thai Sweet Sauce)
    •    Mint Leaves (Chopped for topping)
    •    2 Mangoes (cored, peeled and sliced)
    •    400 grams Tiger Prawns or any other prawns of your choice, cleaned and deveined

Method

1. Heat a teaspoon of oil in a pan.
2. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
3. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
4. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

NOTES: If you are serving this salad at a later stage, do not mix the dressing or the vegetables will leave water. To serve later, mix everything except the dressing and refrigerate. Toss in the dressing just before serving.

This great family recipe is thanks to My Food Story Recipes at https://myfoodstory.com/cucumber-noodle-prawn-and-mango-salad-gluten-free-recipe/