Recipes

Veal Escalopes with Mushrooms, Potatoes & Marsala

Cook for 2 mins and then add the Marsala and reduce by half, then add the beef stock and leave to reduce by half again and then add the cream.

Season the sauce and add back in the escalopes and half of your parsley and leave on a low heat to stay warm.

Meanwhile, in another pan, add a small amount of oil and add your diced potatoes, cook on a medium high heat for a minute, then add a good amount of butter and cook on a high heat, stirring often, until golden brown.

Season well with salt & pepper and then take off the heat and add the rest of your garlic and parsley and mix well.

Lamb Tikka Skewers with Raita and Tabbouleh

Start with the tabbouleh as this can be served at room temp. Rinse the bulgar wheat in a sieve and transfer to a heatproof bowl, boil a kettle and pour over 200ml, cover with cling film and leave to soak for 25-30 mins.
When the bulgar wheat has soaked up all the liquid, remove the cling film and add finely chopped parsley, mint and shallot, sun dried tomatoes and deseeded and diced cherry tomatoes.

Mustard and Herb Rack of Lamb by Barry Horne

Inspired by National Mustard Day, our chef, Barry Horne, has created this mustard & herb rack of lamb recipe.
Serves 4
Ingredients:
2 lamb racks (8 bone racks, fat cap removed)
10g parsley

Satay Chicken Salad

BBQ or oven roast your skewers, they will take around 15 mins on a BBQ or around 25 mins @ 160 degrees C in an oven.
While they are cooking, prepare your salad. Slice up the gem lettuce, quite chunkily, using a potato peeler, peel strips off the cucumber. Finely slice the shallot and add all these to a bowl along with the coriander and peanuts.
Take your pot of satay sauce and put in a small bowl, warm in the microwave for 1-2 mins to loosen and then add 1 tbsp of good white wine vinegar to make a loose dressing.

Portobello Mushroom Burger with Truffle Mayo and Rocket

To make your mayo, mix the mayo, truffle paste and sherry vinegar together until well combined.

On a BBQ, or in a pan, cook your burgers for around 4-5 mins either side or until cooked to your liking. At the same time, cook your mushrooms for 3-4 mins, turning occasionally.
Assemble by toasting your bun, and adding a layer of the mayo on the bottom of the pan, add some rocket, then add your burger and then the mushroom. Then, add some more mayo on the top half of the bun and place on top.

Tandoori Lamb Chapati with Raita by Barry Horne

Serves 2

Ingredients:
6 tandoori lamb cutlets
1 pack of Shemin’s Chapati
250ml Estate dairy yoghurt
10g mint
½ cucumber
1 lemon

Method:
Cook the cutlets on a BBQ or a pan for around 2-3 mins per side, leave to rest for a couple of minutes.
To make the Raita, put the yoghurt in a bowl and finely chop the mint and add to the bow. Using a box grater on the course side, grate the cucumber and add to the bowl also. Season well with salt and pepper and a good squeeze of lemon juice.
Warm your chapati either on the BBQ or in a dry pan for 1-2 mins per side and carve the lamb cutlets. Place in the chapati and add a good dollop of the Raita.