Food, glorious food!
Uncle Rag's Faultless 5 hour roast lamb
Uncle RAG’s Faultless 5 Hour Roast Lamb
A lot of people claim not to like lamb but generally I think this is because they are brought up with the acrid smell of New Zealand lamb (my opinion of course). English lamb is much more subtle in flavour and there is much less of a fatty smell when cooking. This is a super-simple recipe that originated from a Jamie Oliver recipe, adapted by Uncle Rag and further tickled by me which results in buttery soft meat that you could quite literally carve off the bone with a spoon and spread on toast!
Serves: 6-8
Ingredients
Approx. 1.5kg Whole Leg of English Lamb on the bone
Seasonal root veg to your liking cut into large chunks or left whole
1 Bottle of good white wine
Handful or Rosemary, Thyme & 2-3 fresh Bay Leaves
Sea salt & Freshly Ground Black Pepper
Crusty bread to serve
Method
- Preheat the oven to 150°C / 300°F / Gas Mk 2.
- Pat the meat dry with some kitchen paper, season and brown rapidly on all sides in a large frying pan then put the meat into a large heavy casserole or roasting tin.
- Now fry the veg to give it a little colour and add to the meat fitting the veg around the joint.
- Drop in the herbs scattering them evenly through the dish.
- Pour a glassful of white wine into the hot frying pan to de-glaze it and add to the casserole followed by the rest of the bottle of white wine.
- Now refill the wine bottle with tap water and add this to the pan ensuring all the veg is covered.
- Add a tight fitting heavy lid or make an airtight lid with tin foil then put in the oven for five hours.
- Serve straight on the table so your guests can dig in themselves, dipping bread in the wonderful juices!
Pork & Chorizo Burgers
Pork & Chorizo Burgers
Serves: 2
Ingredients
300g Pork Mince (Not too fatty)
100g Chorizo, finely diced (about 3mm dice)
1 green or red chilli (heat and colour to your preference)
2 Tbsp Coriander or Flat Leaf Parsley (Optional)
Freshly ground black paper & sea salt
Olive Oil
4 Ciabatta Rolls
Salad to garnish
Mild salsa or garlic mayo
Method
- Put the pork mince, diced chorizo and chopped chilli with a little black pepper and salt into a bowl and add the herbs if using.
- Mix lightly together, do not knead the meat as this will make the burgers tough.
- To be sure of seasoning you can pinch a small amount of the mixture off and quickly fry it off in a pan, taste and adjust the seasoning if required.
- Now split the mixture into four equal portions and with oiled hands form into burger shapes. We like them about 1.5cm thick so they stay juicy in the middle when cooked but shape them to your preference.
- Fry without oil in a heavy based non-stick pan or a griddle or use a health grill on full blast for 5 minutes each side turning just once.
- Serve in ciabatta rolls with rocket leaves, sliced tomatoes, pickles or whatever you prefer with a healthy dollop of salsa or mayo.