New Forest Living Mar - Apr 2020
Spring has awakened and our magazine is alive with a bountiful bouquet of features - from interviews with famous faces, delicious Easter recipes, travel to Santa Barbara, UK staycations, a bathroom and tile guide plus advice on choosing the right school.
Spring has awakened and our magazine is alive with a bountiful bouquet of features - from interviews with famous faces, delicious Easter recipes, travel to Santa Barbara, UK staycations, a bathroom and tile guide plus advice on choosing the right school.
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
4 (160°C for fan ovens). Transfer the<br />
potatoes to a roasting tin, drizzle with the<br />
oil and sprinkle with the seasoning. Roast<br />
the potatoes for 40 minutes, turning<br />
occasionally, until tender and crisp.<br />
SLOW-ROAST<br />
LAMB<br />
The Easter centrepiece - this one is meltin-the-mouth<br />
delicious and just needs<br />
low, slow cooking.<br />
Prep: 30 mins | Cook: 4 hours 10 mins<br />
Serves: 8<br />
INGREDIENTS<br />
2kg leg of lamb (bone in)<br />
400g shallots<br />
2 whole garlic bulbs<br />
150ml Madeira/<strong>Mar</strong>sala or other sweet<br />
fortified wine<br />
2 tsp plain flour<br />
2 tsp butter<br />
Seasoning paste<br />
2 lemons<br />
4 sprigs rosemary<br />
4 garlic cloves<br />
8 anchovies<br />
1 tbsp olive oil<br />
METHOD<br />
To prep: If large, peel and half the<br />
shallots. Half crossways the whole garlic<br />
bulbs. Soften the butter. Zest and half<br />
the lemons. Finely chop the leaves of the<br />
rosemary. Finely chop the garlic cloves.<br />
Chop the anchovies.<br />
Heat the oven to 160°C/140°C fan/gas 3.<br />
To make the seasoning paste, put the<br />
lemon zest, rosemary, garlic cloves,<br />
anchovies and freshly ground black<br />
pepper in a bowl. Use a fork to mash<br />
together into a chunky paste. Stir in the oil<br />
and set aside.<br />
Heat a roasting tin on the hob and brown<br />
the lamb for a couple of minutes on each<br />
side. Remove the lamb from the tin and<br />
place on a board.<br />
Cook the shallots in the roasting tin (add<br />
a little olive oil if necessary) for 5 minutes<br />
or until golden, stirring occasionally.<br />
Remove and set aside.<br />
Meanwhile, use a thin, sharp knife to<br />
make deep, angled incisions all over the<br />
lamb.<br />
Push the seasoning paste into the cuts.<br />
Return the lamb to the tin. Add the<br />
shallots, garlic and lemon halves. Pour<br />
the Madeira and 100ml water around the<br />
lamb. Cover the roasting tin tightly with<br />
foil and roast for 3 hours.<br />
Remove the foil and return to the oven<br />
for a further hour. Meanwhile, mix the<br />
flour and butter to form a paste. When<br />
the lamb is ready, transfer it to a carving<br />
board or platter, with the garlic, lemons<br />
and shallots, and loosely cover with foil.<br />
Strain the juices from the roasting tin into<br />
a small saucepan and bring to the boil.<br />
Whisk in the flour and butter paste, then<br />
simmer until the sauce is thickened and<br />
glossy. Serve with the lamb.<br />
ULTIMATE<br />
ROAST<br />
POTATOES<br />
Perfect roast potatoes with a flawless,<br />
crisp crunch.<br />
Prep: 10 mins | Cook: 45 mins<br />
Serves: 6<br />
INGREDIENTS<br />
1kg potatoes<br />
1 tbsp Seasoning for Roast Potatoes<br />
2 tbsp olive oil<br />
METHOD<br />
Peel and cut the potatoes in half, or into<br />
quarters if large. Boil the potatoes in<br />
salted water for 5 minutes and drain well.<br />
Heat the oven to 180°C/350°F/gas<br />
WHOLE SALMON<br />
with roasted squash and<br />
tarragon olive mayonnaise<br />
The perfect celebratory fish dish for<br />
Good Friday.<br />
Prep: 10 mins | Cook: 1 hour 5 mins<br />
Serves: 8<br />
INGREDIENTS<br />
1 lemon<br />
2kg whole Lochmuir salmon, cleaned<br />
3 tbsp olive oil<br />
8 sprigs tarragon<br />
20g unsalted butter<br />
1 large butternut squash<br />
8 whole garlic clove<br />
2 tbsp pumpkin seeds<br />
200ml mayonnaise<br />
2 tbsp pitted green olives, chopped<br />
METHOD<br />
Heat the oven to 190°/170°C fan/gas 5.<br />
Halve the lemon, set one half aside and<br />
slice the other into rounds. To cook the<br />
salmon, start with two large sheets of<br />
foil, one on top of the other, in a roasting<br />
tin large enough to hold the whole fish.<br />
Brush the foil with 1 tablespoon oil and<br />
lay the salmon on top.<br />
Stuff 4 tarragon sprigs, the lemon slices<br />
and a little salt and pepper in the cavity.<br />
Dot the butter over the surface of the<br />
salmon and bring the foil around it in a<br />
loose parcel, sealing the edges tightly.<br />
Roast for 1 hour, then set aside to rest for<br />
15 minutes before opening the foil.<br />
Meanwhile, slice the squash into wedges,<br />
skin on, and toss with the remaining olive<br />
oil and the whole garlic cloves on a large<br />
baking tray.<br />
Roast for 45 minutes, until the squash<br />
is golden then scatter with the pumpkin<br />
28