RECIPE de jour

JUNE 2023, WEEK 2

10 HOUR SLOW ROASTED LEG OF LAMB WITH HERB AND SPICE CRUST, CHUNKY GRAVY

Since I've been back in Aus, I've cooked an unruly amount of lamb legs (!), mainly all slow-roasted, as this has always been and still is my favourite way to cook lamb, other than in marinaded cutlet form; however, the latter are always extortionately expensive, and they don't go far for what you pay (generally about AUD$35-40 for eight cutlets.

I love that lamb legs or shoulders are reasonably priced for the amount of meat you can yield, and as they both work so wonderfully well when slow roasted that you can prep them, cover and cook them slowly in the oven whilst you go about other things. You don't need to give them massive attention - if any.

This recipe involves making a herb and spice mix which you slather all over the meat before cooking. I usually do so the night before, leaving it to soak into the meat overnight. This dish is a fantastic crowd-pleaser, and you get so much shredded meat from it you often have plenty left over to make pulled lamb burgers the next day or throw it into a couscous salad with some freshly crumbled feta and torn mint leaves.

RECIPE OF THE WEEK

JUNE 2023, WEEK 1

SALTED CARAMEL, NUTELLA + ALMOND PUFF PASTRY TWISTS

My first post on the blog, uploaded on June 2nd, 2009, was a little chocolate fudge cupcake - you can see the original pic on the link below for this recipe - so I felt it was only fitting to do a little celebration recipe for the relaunched blog.

Another cake I uploaded a year or so later, on October 5th, 2010, was one I was asked to shoot by the food editor Kristina Gill of the now-defunct 'Design Sponge' blog. It was a huge hit and was an adaptation of Nigella Lawson's Guinness Chocolate Guinness cake. I've combined these two previous reader faves with a new, easy recipe for a Chocolate Fudge Irish Stout Cupcake, just as a little nod to celebrating the new blog.

RECIPE OF THE WEEK

JUNE 2023, WEEK 1

KATIE’S CHOCOLATE FUDGE AND IRISH STOUT CELEBRATION CUPCAKES

My first post on the blog, uploaded on June 2nd, 2009, was a little chocolate fudge cupcake - you can see the original pic on the link below for this recipe - so I felt it was only fitting to do a little celebration recipe for the relaunched blog.

Another cake I uploaded a year or so later, on October 5th, 2010, was one I was asked to shoot by the food editor Kristina Gill of the now-defunct 'Design Sponge' blog. It was a huge hit and was an adaptation of Nigella Lawson's Guinness Chocolate Guinness cake. I've combined these two previous reader faves with a new, easy recipe for a Chocolate Fudge Irish Stout Cupcake, just as a little nod to celebrating the new blog.

RECIPE OF THE WEEK

FEBRUARY 2023, WEEK 1

SMOKED MACKEREL + salmon pizza with asparagus + capers

I used Irish cheese in this recipe. 'An knoc dubh' produced by the Galway Goat Farm is an aged ashed rinded goats' cheese pyramid made from single estate pasteurised goats' milk.

Light and fresh when young (2 to 3 weeks) and breaking down into a creamy deeper flavoured goats' cheese, with peppery after tones when older (3 to 6 weeks). All hand made in small batches using traditional lactic methods. Ashed in vegetable ash. It works very well in this salad. If you need help getting your hands on the exact product (they ship nationally in Ireland, but sadly not to Aus), you can substitute it with an alternative ashen soft goat's cheese, many of which are available nationally here in mainstream supermarkets and gourmet food shops.

RECIPE OF THE WEEK

FEBRUARY 2023, WEEK 1

CHARGRILLED lentil, blue cheese, blueberry + plum salad

This recipe is excellent. While shooting it, I found it almost impossible not to keep devouring some of the toasts as I plated them. I'm generally not one to blow my own trumpet about my work, but this recipe is a total 'all killer, no filler' as people say regarding music albums which are just cracking from start to finish. No duds.

The crunchy sourdough, zesty lime, peppery rocket and creamy ricotta work brilliantly with the salty anchovies. It's like a margarita in food form..