Category Archives: Recipes

Thai Red Chicken Curry

Ingredients

2 tbsp groundnut oil
2 shallots, finely sliced
2 garlic cloves, crushed
4 heaped tbsp Thai red curry paste
1 tbsp fish sauce
1 tsp caster sugar
4 kaffir lime leaves
400ml coconut milk
250g green beans, trimmed and halved
500g chicken breasts, diced

The Method

  1. Heat the oil in a frying pan and fry the shallots for 5mins until soft. Add the garlic and fry for a minute more. Add half of the fish sauce, the sugar, lime leaves, the coconut milk and 150ml water. Bring to the boil, then reduce to a simmer and cook for 5-10mins.
  2. Add the diced chicken to the curry and cook for 10mins. Add the green beans and cook for a further 5mins.
  3. Remove from the heat, add more fish sauce to taste and serve with rice.

Pork Tenderloin with Feta, Rosemary and Sage Potatoes

Ingredients

1kg Maris Piper potatoes, cut into 2cm chunks
3 tbsp olive oil
1 x pork tenderloin (approx. 400g)
150g feta, crumbled
A few rosemary sprigs
Handful of fresh sage
Zest and juice of 1 lemon
250g green beans, top and tailed

The Method

  1. Heat the oven to 200°C/180°C fan/gas mark 6. Put the cubed potatoes in a large roasting tray and drizzle with 2tbsp olive oil. Season with salt and pepper, toss together and roast in the oven for 25mins.
  2. Meanwhile, heat a large frying pan over a high heat and add the remaining olive oil. Season the pork tenderloin then add to the frying pan sear the meat all over for approximately 5 -6mins until golden all over.
  3. After 25mins, toss the potatoes and position the pork in the centre of the tray amongst the potatoes. Crumble the feta around the pork then add the herbs and the lemon zest. Roast for a further 15mins or until the pork has cooked through.
  4. Meanwhile heat a saucepan of water until boiling. Boil the beans until cooked, then drain. Toss with a squeeze of lemon juice, a drizzle of olive oil and season. Arrange the beans and potatoes on the plate, placing slices of the pork on top.

Roast leg of lamb with nut, herb and lemon stuffing

Ingredients

2.5kg leg of lamb, tunnel boned
3 garlic cloves, crushed
50g flat leaf parsley
½ small bunch fresh oregano
5 fresh thyme sprigs, leaves picked
5 pancetta slices, finely chopped
3 anchovy fillets
40g macadamia nuts
50g sourdough bread, torn into pieces
40ml olive oil, plus extra for drizzling
Squeeze of lemon juice
Few fresh rosemary sprigs
1 tbsp plain flour
300mls lamb/chicken stock

The Method

  1. Preheat the oven to 200°C/fan 180°C.gas mark 6.
  2. To make the stuffing, whizz together in a food processor, the garlic and herbs, then add the pancetta, anchovies, nuts and bread. Slowly add the olive oil. Season with lemon juice, salt and pepper.
  3. Open up the lamb and fill the hole with the stuffing. Tie up with string, in even spaces along the joint, to hold it all together. Season the lamb all over with salt and pepper. Tuck a few sprigs of rosemary under the string. Place the lamb in a roasting tin and drizzle with olive oil. Roast for 1½ hrs.
  4. Transfer the lamb to a board and cover with tinfoil. Allow to rest for 20mins. Meanwhile make the gravy in the roasting tin used for the lamb. Add the plain flour to the tin then slowly add the stock whisking all the time, over a medium heat. Continue to cook until all the stock is added. Grind in some fresh black pepper and any juices from the lamb. Leave to simmer until thick.