Velvet Magazine March 2017

Easter Sunday Roast
Roast leg
of lamb
Serves 8
INGREDIENTS:
• 1lb of sausage meat
• 150g of chopped
chestnuts
• 1 table spoon of red
onion jam
• 1 teaspoon of whole
grain mustard
• 75g of dried cranberries
• 100g breadcrumbs
• 1 small onion
• 30g fresh sage
METHOD:
1
• Crush the garlic in a pestle and mortar.
Add a good pinch of the sea salt and ground
black pepper, the thyme springs and chopped
rosemary. Grind together in the pestle and
mortar to make a paste.
• Using the tip of a knife, spike the leg of lamb
about 15 times covering the surface area.
With the tip of a knife or piping bag with a
large nozzle ease the garlic paste into each cut
and message gently to encourage the paste to
penetrate the meat.
• Preheat the oven to 200°C /180°C (fan) /gas
mark 6.
• Mix together the olive oil and soy sauce with
Easter
Lamb/Beef – If it’s lamb you’re after, give our roast leg of
lamb recipe below a try. Otherwise when it comes to beef,
go for striploin and be sure to rub the exterior 12-24 hours in
advance with salt and chopped rosemary before roasting.
2
Roast Potatoes – You can play around with flavours but
ultimately there’s nowhere to hide if you haven’t followed
the golden rules. Choose a floury potato; parboil for 7-10
minutes; drain and let cool for 10 minutes; rough them up by
shaking in a colander; pre-heat your fat (we like beef dripping for
a beef roast or goose fat for other meats.)
3
Yorkshires – There are lots of myths about the Yorkshire
pudding but we’ve got it down to a simple equation: warm
batter rested at room temperature overnight + hot pan = the
perfect Yorkshire pudding. It also helps to choose a recipe
that uses a mixture of milk and water (instead of just milk) for
maximum rise and crispness.
4
Carrots – The humble carrot can be boiled, roasted,
or mashed but for something extra special and more
colourful, try using heritage carrots. Once boiled, finish them off
in a pan with a squeeze of orange juice, a knob of butter and a
sprig of thyme. Reduce whilst stirring until you have a gorgeous
buttery glaze.
5
St John’s Chop House
21-24 Northampton Street, Cambridge, CB3 0AD
Tel: 01223 353110, www.cambscuisine.com
Sanyi Kiliti, Executive Head Chef at St John’s Chop House
tells us how to take your Easter roast to the next level…
Gravy – It’s time consuming but a proper stock is a musthave
for making cracking gravy. Pick a day when you’re at
home all day and let it simmer away on the stove for five hours or
so. Later freeze in it batches or even in an ice cube tray for easy
use in Sunday gravies for weeks to come.
some salt and pepper.
• Rub the leg of lamb with the oil mixture. Leave
for 10 minutes to absorb the oily mix.
• Chop the carrot from top to bottom into thick
slices and slice the onions in half.
• Place the vegetables into a roasting tin and lay
the leg of lamb on top. Cover with foil and cook
in the oven for 30 minutes. After 30 minutes
cooking time remove the foil.
Roast for a further 50-60 minutes for medium
lamb, basting occasionally.
• Leave the leg of lamb to rest for 20-30
minutes, covered in foil to keep it warm.
• Enjoy!
Velvet Magazine | March 2017 27