Wokingham and Bracknell Lifestyle Apr - May 2020

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4 (160°C for fan ovens). Transfer the potatoes to a roasting tin, drizzle with the oil and sprinkle with the seasoning. Roast the potatoes for 40 minutes, turning occasionally, until tender and crisp. SLOW-ROAST LAMB The Easter centrepiece - this one is meltin-the-mouth delicious and just needs low, slow cooking. Prep: 30 mins | Cook: 4 hours 10 mins Serves: 8 INGREDIENTS 2kg leg of lamb (bone in) 400g shallots 2 whole garlic bulbs 150ml Madeira/Marsala or other sweet fortified wine 2 tsp plain flour 2 tsp butter Seasoning paste 2 lemons 4 sprigs rosemary 4 garlic cloves 8 anchovies 1 tbsp olive oil METHOD To prep: If large, peel and half the shallots. Half crossways the whole garlic bulbs. Soften the butter. Zest and half the lemons. Finely chop the leaves of the rosemary. Finely chop the garlic cloves. Chop the anchovies. Heat the oven to 160°C/140°C fan/gas 3. To make the seasoning paste, put the lemon zest, rosemary, garlic cloves, anchovies and freshly ground black pepper in a bowl. Use a fork to mash together into a chunky paste. Stir in the oil and set aside. Heat a roasting tin on the hob and brown the lamb for a couple of minutes on each side. Remove the lamb from the tin and place on a board. Cook the shallots in the roasting tin (add a little olive oil if necessary) for 5 minutes or until golden, stirring occasionally. Remove and set aside. Meanwhile, use a thin, sharp knife to make deep, angled incisions all over the lamb. Push the seasoning paste into the cuts. Return the lamb to the tin. Add the shallots, garlic and lemon halves. Pour the Madeira and 100ml water around the lamb. Cover the roasting tin tightly with foil and roast for 3 hours. Remove the foil and return to the oven for a further hour. Meanwhile, mix the flour and butter to form a paste. When the lamb is ready, transfer it to a carving board or platter, with the garlic, lemons and shallots, and loosely cover with foil. Strain the juices from the roasting tin into a small saucepan and bring to the boil. Whisk in the flour and butter paste, then simmer until the sauce is thickened and glossy. Serve with the lamb. ULTIMATE ROAST POTATOES Perfect roast potatoes with a flawless, crisp crunch. Prep: 10 mins | Cook: 45 mins Serves: 6 INGREDIENTS 1kg potatoes 1 tbsp Seasoning for Roast Potatoes 2 tbsp olive oil METHOD Peel and cut the potatoes in half, or into quarters if large. Boil the potatoes in salted water for 5 minutes and drain well. Heat the oven to 180°C/350°F/gas WHOLE SALMON with roasted squash and tarragon olive mayonnaise The perfect celebratory fish dish for Good Friday. Prep: 10 mins | Cook: 1 hour 5 mins Serves: 8 INGREDIENTS 1 lemon 2kg whole Lochmuir salmon, cleaned 3 tbsp olive oil 8 sprigs tarragon 20g unsalted butter 1 large butternut squash 8 whole garlic clove 2 tbsp pumpkin seeds 200ml mayonnaise 2 tbsp pitted green olives, chopped METHOD Heat the oven to 190°/170°C fan/gas 5. Halve the lemon, set one half aside and slice the other into rounds. To cook the salmon, start with two large sheets of foil, one on top of the other, in a roasting tin large enough to hold the whole fish. Brush the foil with 1 tablespoon oil and lay the salmon on top. Stuff 4 tarragon sprigs, the lemon slices and a little salt and pepper in the cavity. Dot the butter over the surface of the salmon and bring the foil around it in a loose parcel, sealing the edges tightly. Roast for 1 hour, then set aside to rest for 15 minutes before opening the foil. Meanwhile, slice the squash into wedges, skin on, and toss with the remaining olive oil and the whole garlic cloves on a large baking tray. Roast for 45 minutes, until the squash is golden then scatter with the pumpkin 20
seeds and return to the oven for a final 5 minutes. To make the mayonnaise, strip the leaves from the remaining tarragon sprigs and finely chop. Stir into the mayonnaise with a squeeze of lemon juice from the remaining lemon half and the chopped olives. Season with black pepper only. Serve the baked salmon with the roast squash, soft garlic and tarragon-olive mayonnaise. HOT CROSS BUN PUDDING A great alternative to bread and butter pudding - and a way to use up any leftover hot cross buns and Easter eggs! Prep: 40 mins | Cook: 40 mins Serves: 6 INGREDIENTS 2 eggs 8 mini hot cross buns, or four large 1 pear, peeled, cored and cubed 4 tbsp hazelnut chocolate spread 25g dark chocolate, chopped 150ml double cream 25ml whole milk 25g caster sugar METHOD Cut each bun in half, then sandwich together with the chocolate spread. Arrange in an ovenproof dish and scatter over the pear cubes and chocolate. Whisk together the eggs, cream, milk and sugar. Pour the mixture over the buns and leave for at least 30 minutes to allow it to soak in. Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens) and bake for 35-40 minutes until golden and just set. Stand for 5 minutes before serving. RHUBARB AND MASCARPONE meringue cake Another seasonal favourite - rhubarb. Meringues can be made ahead, but eat on the day you assemble with cream. Prep: 1 hour 25 mins | Cook: 2 hours Serves: 8 INGREDIENTS For the purée: 400g rhubarb, cut into 2cm pieces 2 tbsp caster sugar 1 vanilla pod, deseeded 4 tbsp orange juice For the meringue: 225g caster sugar 4 egg whites For the filling and topping: 50g icing sugar 350g mascarpone 30g shelled pistachios, roughly chopped METHOD Heat the oven to 200°C/180°C fan/gas 6. Toss together the rhubarb, sugar, vanilla pod pieces and orange juice. Spread out the mixture in a small baking dish and roast for 15 minutes, or until tender. Remove from the oven and set aside to cool. Turn the oven down to 110°C/90°C fan/ gas ¼. Reserve 10 pieces of rhubarb for decoration, and purée the rest in a blender. Only add the juices from the baking dish if the purée seems too thick. Set aside. Trace 4 x 18cm circles on baking paper as a guide for the meringue discs. Put the sugar and 90ml water into a heavybased saucepan. Carefully swirl the water around to ensure the sugar is covered. (Do not stir after swirling as this will encourage sugar crystals to form on the sides of the pan.) Put the pan over a high heat until the mixture bubbles. Reduce the heat to medium and allow the mixture to bubble away for about 10 minutes. If using a thermometer the syrup is ready when it reaches 116°C. Otherwise, test the mixture by dropping a small amount into a cup of cold water, lift it out and if it can be rolled into a soft ball, it’s ready. If it’s still slippery and loose, bubble a little longer. Meanwhile, in a clean bowl, whisk the egg whites to stiff peaks using an electric whisk. When the syrup is ready, add it to the whisked egg whites, whisking continuously until the mixture is glossy and the syrup is fully incorporated. Pipe or spread the mixture onto the prepared baking sheets, filling in the circles. Bake for 2 hours, then keep the oven door ajar with a wooden spoon and bake for another hour to crisp up the surface. Turn the oven off and leave the meringues to cool in the oven for a further hour. To make the filling, beat the icing sugar into the mascarpone, adding more if you prefer a sweeter flavour. Then gently fold about two-thirds of the rhubarb purée into the mascarpone. To assemble the cake, spread a meringue disc with a third of the mascarpone and top with some of the reserved purée, gently rippling it with a table knife. Repeat these steps with the other discs and decorate the top with the reserved pieces of rhubarb and the chopped pistachios. 21
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