BBQ Ginger Lamb Satays with Thai Dipping Sauce
Serving Size: Makes 4 servings
Prep Time: 30 minutes
Cook Time: 10 – 12 minutes
800g boneless leg of lamb, cut into bite siza cubes
1 tbsp finely chopped ginger
2 cloves crushed garlic
1 tbsp brown sugar
1 tbsp low-sodium fish sauce
1 tbsp sesame oil
In a large bowl, combine the lamb cubes with the ginger, garlic, sugar, fish sauce and sesame oil and season to coat. Refrigerate and marinate for 30 minutes. Soak bamboo skewers in water for 30 minutes, then divide lamb among the 8 skewers. Heat a BBQ or char grill and cook the lamb 5-6 minutes on each side, or until the lamb is cooked.
To make the Dipping Sauce, combine all the below ingredients together and spoon into small bowls to serve.
2 tbsp Lime Juice
2 tbsp sweet Chili Sauce
2 tbsp chopped Coriander
1 red Chilli, seeded and finely chopped
1 tbsp toasted Sesame Seeds (optional)
Serve on steamed jasmine rice, sprinkled with the toasted sesame seeds if using, and with the dipping sauce on the side.
Hugh Fearnley-Whittingstall’s Chicken with lentils and rosemary recipe is a great one-pot supper for a cold night
You will need
- Rapeseed or olive oil 2 tbsp
- Onion 1 large, sliced
- Garlic 4 cloves, chopped
- Rosemary leaves from 2 sprigs
- Red lentils 200g, well rinsed
- Chicken or veg stock 500ml
- Free range chicken thighs 8 skin-on, bone-in (or 1 medium chicken, jointed into 6–8 pieces)
- Sea salt and freshly ground black pepper
- Flat-leaf parsley handful, chopped
- Preheat the oven to 180°c/gas 4. Choose a flameproof casserole dish or a wide ovenproof pan that will hold the chicken pieces snugly but comfortably.
- Put the casserole on a medium-low heat on the hob. Add the oil, then the onion and cook, stirring regularly, for 6–8 minutes until it begins to soften. Add the garlic, rosemary and some salt and pepper. Cook gently for a further 5 minutes, then stir in the lentils and stock.
- Season the chicken thighs and place skin side up in the casserole. Try to keep most of the chicken skin exposed above the liquid in the dish so it can brown in the oven. Bring to a simmer on the hob, then transfer to the oven and bake, uncovered, for 1 hour. Check that the chicken is cooked right through and the lentils are soft. If not, return to the oven for 10–15 minutes and test again. Skim off any excess fat from the surface.
- Taste the lentil liquor and add more salt or pepper if needed. Serve scattered with chopped parsley, just as it is, or with steamed broccoli or spring greens on the side.
A gorgeous Calamari recipe from Mike Corbin, head chef at The Metropole Hotel…
You will need
- Squid tubes 400g
- Chorizo 100g, finely diced
- Red onion 1, finely diced
- Parsley 3 sprigs, chopped
- Green pepper 1, finely diced
- Long grain rice 250g
- Panko breadcrumbs
- Smoked paprika 1 tsp
- Lemons 2
- Sherry vinegar
- Plain flour 1 cup, seasoned
- Eggs 4
- Olive oil
- Chicken stock for cooking
- Rinse the calamari under cold water and dry with kitchen towel.
- Put the flour into a mixing bowl. Whisk the eggs in a second bowl and put the breadcrumbs into a third bowl. Cut the squid into pieces and lightly flour it, then coat in the egg mixture and coat in the breadcrumbs. Place onto a dry tray.
- Pre-heat the frying oil to 180°c.
- Cook the rice in a little chicken stock, drain and set aside.
- Fry the onion in some olive oil and when it starts to soften add the green pepper, chorizo and paprika. Sweat for 2-3 minutes then add the rice and parsley, a tiny splash of vinegar and a squeeze of lemon juice. Season to taste.
- Fry the calamari for approximately 1 minute until golden. Remove excess oil by placing it on kitchen towel.
- Serve the calamari on a bed of rice with a fresh salad and a lemon wedge.
Tom Brown, head chef at Outlaw’s, shares his Asian inspired chilli squid recipe
You will need
For the squid marinade:
- Red chillies 2, deseeded
- Ginger 50g, peeled
- Garlic cloves 3, peeled
- Fish sauce 3 tbsp
- Light rapeseed oil 40ml
- Fresh squid 500g, cleaned
For the peanut salad:
- Mange tout 100g, finely sliced
- Bean sprouts 100g
- Red onion ½, finely sliced
- Roasted and salted peanuts 50g
- Fresh coriander 5g, chopped
For the coconut yoghurt:
- Greek yoghurt 100g
- Thick coconut milk 50g
- Pinch of salt to taste
- At least an hour before serving, take the squid hood and tentacles and slice finely in lengths of roughly 5cm. Place into a large, lidded container in the fridge.
- Blend the rest of the marinade ingredients on medium speed for 1-2 minutes. Pour the marinade over the squid, cover and leave for return to the fridge for at least ½ hour.
- Prepare the coconut yoghurt by mixing the greek yoghurt, coconut milk and a pinch of salt together in a bowl, then pass through a sieve into a separate bowl.
- Add the salad ingredients to a large bowl and set aside. Take the squid out of the fridge, pour away the marinade and set aside. Heat a frying pan with a drizzle of rapeseed oil until searing hot, cook the squid for 20-30 seconds until opaque.
- Take the frying pan off the heat and add the squid to the bowl of salad, then toss together. Spoon the coconut yoghurt on top and serve immediately.
Serving Size: Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 20 minutes
1 package pre-made whole grain pizza dough (about 500g)
2 tablespoons olive oil
1/2 kg ground or sliced lamb
1 medium shallot, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon dried oregano
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cups sliced peppers
3/4 cups goat cheese crumbles
2 cups arugula
Heat oven to 230 degrees. Brush rimmed baking sheet with 1 teaspoon olive oil; using your hands, spread dough over entire length of baking sheet, pushing dough to edge (or roll out on floured surface and transfer to pan). Bake pizza dough for 5 minutes. Remove from oven and set aside.
Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add lamb, shallot, garlic, tomato paste, oregano, 1/8 teaspoon salt and 1/4 teaspoon pepper, cook until lamb is completely browned, about 5 minutes. Remove from heat.
Brush par-baked crust with 1 teaspoon olive oil. Evenly distribute cooked lamb and peppers, top with crumbled goat cheese. Bake for about 15 minutes, until cheese looks slightly melted and edges of crust are golden brown. Toss arugula with remaining 1 teaspoon olive oil, set aside. Remove from oven and top with dressed arugula.
Serving Size: Makes 6 servings
Prep Time: About 30 minutes
Cook Time: 10 – 12 minutes
12 lamb shoulder chops
1 Tbsp Olive Oil
1 Tbsp Worcestershire sauce (or Red Wine Vinegar)
2 Tbsp dark Brown Sugar
2 Tbsp Honey Mustard
1 Tbsp Lemon Juice
Combine the marinade ingredients in bowl and brush over all sides of the lamb chops. Cover and refigerate for at least 30 minutes for the flavours to infuse.
Drain excess marinade and cook Lamb on medium high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil, and let stand for 5 minutes before serving.
1 bunch of Baby Carrots, trimmed and peeled, leaving 1/2 inch of stalks
4 Tbsp Olive Oil
1 Tbsp Red Wine Vinegar
2 Tbsp fresh Rosemary, finely chopped
2 Tbsp Currants
Salt and Pepper to taste
To prepare the carrots, place carrots, olive oil, vinegar, rosemary, currants and salt and pepper in a plastic bag and toss. Wrap in foil and place on the grill with the Lamb, turning pouch occasionally until carrots are cooked as desired.
Serve Lamb over grilled carrots, and side with barbecued potatoes, a green salad, bread, and chilled beverages.
Serving Size: Makes 8-10 servings
Prep Time: About 10 minutes
Cook Time: 20-30 minutes
3 kg leg of lamb, boned, butterflied, trimmed of fat
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons brown sugar
1 teaspoon anise
1/2 teaspoon cayenne
1 large fresh garlic clove, minced
1/4 cup peanut oil
1 teaspoon sesame oil
Mix seasonings and oil together and rub into both sides of lamb, making sure all the nooks and crannies are coated. With the grill covered, cook lamb over medium-hot coals with skin side down to start, turning often. At its thickest point the meat should register 145° for medium-rare – thinner parts will be medium-rare to medium. Set lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.
Tip: Ask the butcher to debone and butterfly the leg for you.