Wokingham and Bracknell Lifestyle Apr - May 2020
With Easter on the horizon, we celebrate the arrival of spring! With an interview with chef James Martin, a host of seasonal recipes, travel inspiration, what's on and home renovation inspiration, this issue is a glorious read - perfect with a cuppa and a hot cross bun!
With Easter on the horizon, we celebrate the arrival of spring! With an interview with chef James Martin, a host of seasonal recipes, travel inspiration, what's on and home renovation inspiration, this issue is a glorious read - perfect with a cuppa and a hot cross bun!
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4 (160°C for fan ovens). Transfer the<br />
potatoes to a roasting tin, drizzle with the<br />
oil <strong>and</strong> sprinkle with the seasoning. Roast<br />
the potatoes for 40 minutes, turning<br />
occasionally, until tender <strong>and</strong> crisp.<br />
SLOW-ROAST<br />
LAMB<br />
The Easter centrepiece - this one is meltin-the-mouth<br />
delicious <strong>and</strong> 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/Marsala 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 <strong>and</strong> half the<br />
shallots. Half crossways the whole garlic<br />
bulbs. Soften the butter. Zest <strong>and</strong> 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 <strong>and</strong> freshly ground black<br />
pepper in a bowl. Use a fork to mash<br />
together into a chunky paste. Stir in the oil<br />
<strong>and</strong> set aside.<br />
Heat a roasting tin on the hob <strong>and</strong> brown<br />
the lamb for a couple of minutes on each<br />
side. Remove the lamb from the tin <strong>and</strong><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 <strong>and</strong> 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 <strong>and</strong> lemon halves. Pour<br />
the Madeira <strong>and</strong> 100ml water around the<br />
lamb. Cover the roasting tin tightly with<br />
foil <strong>and</strong> roast for 3 hours.<br />
Remove the foil <strong>and</strong> return to the oven<br />
for a further hour. Meanwhile, mix the<br />
flour <strong>and</strong> 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 />
<strong>and</strong> shallots, <strong>and</strong> loosely cover with foil.<br />
Strain the juices from the roasting tin into<br />
a small saucepan <strong>and</strong> bring to the boil.<br />
Whisk in the flour <strong>and</strong> butter paste, then<br />
simmer until the sauce is thickened <strong>and</strong><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 <strong>and</strong> cut the potatoes in half, or into<br />
quarters if large. Boil the potatoes in<br />
salted water for 5 minutes <strong>and</strong> drain well.<br />
Heat the oven to 180°C/350°F/gas<br />
WHOLE SALMON<br />
with roasted squash <strong>and</strong><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 <strong>and</strong><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 <strong>and</strong><br />
lay the salmon on top.<br />
Stuff 4 tarragon sprigs, the lemon slices<br />
<strong>and</strong> a little salt <strong>and</strong> pepper in the cavity.<br />
Dot the butter over the surface of the<br />
salmon <strong>and</strong> 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, <strong>and</strong> toss with the remaining olive<br />
oil <strong>and</strong> 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 />
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