SummerRecipes
Lamb
Herby Lamb Loin Chops
Serves: 2
Cooking time: Approximately 15 minutes
Ingredients:
4 lean lamb loin chops
2 cloves garlic
2 sprigs fresh thyme
1 sprig rosemary
2.5ml (1/2 tsp) black peppercorns
30ml (2 tbsp) olive oil
Method:
In a pestle and mortar (or using a bowl and wooden spoon)
pound together the garlic, herbs and peppercorns and mix with
the olive oil.
Smear over the lamb chops. Preheat grill and cook for 6-8 minutes on each
side. Serve with new potatoes and a mixed leaf salad.
Beef
Steak and Kidney Pudding
Serves: 4 - 5
Cooking time: 4½ - 5 hours
Ingredients:
350g (12oz) lean beef braising cubes
75g (3oz) lambs kidney, cored and chopped
1 carrot, peeled and sliced
1 small onion, peeled and sliced
150ml (¼ pt) stock
30ml (2tbsp) tomato purée
15ml (1tbsp) flour
5ml (1tsp) sugar
Seasoning
For the Suet Crust:
350g (12oz) self-raising flour
175g (6oz) suet
Method:
To make the pastry: Combine together flour and suet. Add sufficient water to bind. Press mixture together and roll out ⅔ of the pastry. Line the sides of a greased 1.1L (2pt) pudding basin.
Mix together beef, kidney, carrot, onion, stock, puree, flour, sugar and seasoning.
Spoon mixture into lined pudding. Roll out remaining pastry and use as lid. Pinch edges together to seal. Cover with foil.
Place into a large saucepan with a lid. Fill halfway up the pudding with boiling water and simmer on a low heat for 41/2 – 5 hour.
(The water level will need checking about every 40 minutes or so – just top up with extra boiling water)
Serve pudding with extra boiled carrots and selection of seasonal vegetables.