Barbecued Leg of Lamb with Lots of Garlic and Rosemary

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Lamb, garlic and rosemary, a match made in heaven!

I like to used a boned leg of lamb as it cooks in no time really and is so easy to carve.

I like my lamb pink, so I aim to have the thickest part of the meat pink going to well cooked on the thinnest.

This was only just enough meat for 6 in our house, with sides, what can I say, they boys are carnivores!

Ingredients

1.2 kg boned leg of lamb, excess fat trimmed

6 cloves garlic, crushed

4 sprigs of rosemary, leaves only

2 tablespoons olive oil

1 teaspoon salt

a good grinding of fresh black pepper

Method

In a large mortar, crush the garlic, rosemary, oil, salt and pepper.

Pour the marinade into a large ziplock bag.

Take the meat and score on both sides.

Add the meat to the bag, seal and squish the bag, marinade and meat until the meat is covered.

Set aside for 4-24 hours.

Heat the barbecue, once very hot, place the meat on, I do the fatty, outside first, cook for around 10 mins and then flip over.

Cook to your preferred colour.

Allow to rest, covered loosely, for 20 mins before slicing.

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Sesame Chicken Wings

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Madly popular with the boys, these sticky wings are fantastic as nibbles, lunch box fillers and after school treat.

I chop the tips off the wings and then cut them also at the joint to form two pieces.

Ingredients

1kg chicken wings

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon gluten free soy sauce or tamari

5 cloves garlic, crushed

1 tablespoon sesame seeds

Method

Combine all of the ingredients, except sesame seeds, and leave in the fridge to marinade for at least four hours.

Preheat the oven to 200degrees Centigrade, line a baking tray with baking parchment.

Place the chicken on the baking tray, brush with the marinade and sprinkle over the sesame seeds.

Bake for 20mins and then brush again with the marinade and pop back in the oven for ten minutes.

Again, remove from the oven, brush with the marinade and return to the oven.

Bake for a final 10mins, remove and brush with marinade and serve.

Plum and Hazelnut Cake

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The plums, hazelnuts and vanilla go so well together in this cake.

I like to serve it as a pudding with some cream or ice cream.

The cake does not last long as it is very moist so best eaten within 24 hours I think.

Ingredients

4-5 plums, sliced

100g butter, at room temperature

100g caster sugar

2 eggs, beaten

70g ground hazelnuts or hazelnut meal

30g buckwheat flour

1 teaspoon vanilla extract

2 teaspoons gluten free baking powder

Method

Preheat the oven to 180degrees Centigrade.

Line the base of a 20cm spring form cake tin.

Place the plum slices on the base of the tin.

Beat the butter and sugar until light and fluffy.

Beat in the eggs and then fold in the remaining ingredients.

Spoon into the cake tin, cover the plums completely.

Bake for 25 mins. Allow to sit for 5 mins and then remove from the tin.

Bacon, Beans and Eggs

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A slightly deceptive title!

This is super for breakfast, lunch or dinner served over toast or a baked potato for a gluten free option.

You can make the bean mix the day before, refrigerate and then warm through gently before continuing with the eggs.

Serves 6.

Ingredients

400g bacon, diced

1 large onion, diced

2 cloves garlic, sliced

2 x 420g kidney beans, drained and rinsed

750mls passata or sieved tomatoes

400mls water

1 tablespoon tomato paste

1 tablespoon smoked paprika

1/4 teaspoon cayenne powder

1 tablespoon maple syrup

salt and pepper

6-12 eggs

Method

In a large frying pan, cook the bacon over medium to high heat until it is a little crispy. remove bacon but leave the fat in the pan.

Add the onion and garlic to the pan and cook until softened.

Return the bacon to the pan and add the  beans, passata, water, tomato paste, maple syrup, smoked paprika and cayenne. Season with salt and pepper

Bring up to the boil and then let gently simmer for 30mins until the sauce is thickened. Check the seasoning.

Make slight wells in the bean mix and crack an egg in, repeat for each egg.

Cook the eggs until the white is set and the yolk is still runny.

Serve over toasted bread or a baked potato.

Tuna and Cannellini Bean Patties

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These are a store cupboard pattie, I seem to always have the basic ingredients in the pantry and the beans make a nice change to a potato based fishcake. I also like the fact that I’m sneaking beans into the boys!

Makes 8.

Ingredients

100g finely diced onion

200g grated cheese

2 x 425g tins cannellini beans, drained and rinsed

425g tin tuna, drained well

75g gluten free breadcrumbs

1 jalapeño chilli, finely diced

1 teaspoon dried oregano

1 egg, beaten

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

In a large bowl, lightly mash the beans with a fork, add the remaining ingredients and, using your hands, combine well and form into patties.

Pop the patties onto the baking sheet and bake for 20-25 mins.

 

 

Beef Pot Roast with Black Pudding, Potatoes and Edamame.

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This is a stove top roast that then uses the fat and juice from the meat to fry the potatoes and edamame. All of the flavour comes from your black pudding or blood sausage so it needs to be really good! I use a gluten free black pudding but regular is fine if you don’t need to do gluten free.

A pot roast from my butcher is a piece of brisket with virtually all of the fat removed, rolled and tied.

The potatoes are utterly addictive cooked this way but if you don’t have edamame, frozen peas or diced carrot work very well too.

I like to serve this with the potato mix on the bottom, break up the beef on top and then spoon over the squishy black pudding over the top. Serves 4-6

Ingredients

1.2kg beef pot roast

100g butter

250g black pudding or blood sausage, gluten free

6 large potatoes, peeled and diced, 1cm

1/2 red onion, diced

400g edamame

Method

In a heavy based casserole with lid, melt the butter.

Add the beef and brown on all sides.

Remove the beef and place the black pudding on the base of the pan, top with the beef and  pop the lid on.

Turn the heat down to low and slowly cook the meat for 2 hours, turning the beef every 30mins and spooning the black pudding mixture over the top of the beef.

After two hours, remove the beef from the pan and spoon off all of the fat, return the beef to the pan, cover and keep warm over a low heat.

Heat a large frying pan over medium hot heat, add some of the fat from the meat and add the potatoes and onion.

Fry gently until the potatoes are cooked.

Add the edamame to the potato mix and stir through until cooked.

Take the beef and place on top of the fried potatoes.

Spoon over the black pudding.

Cheesy Puffs

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These are wonderful!

Delicate crispness on the outside and a slight goo to the inside, think Yorkshire pudding crossed with a cheese scone! Lovely with a bowl of soup but to be honest they are perfect straight out of the oven.

Gluten free and mere mouthfuls, possibly a little too easy to eat but that’s ok, you can make the batter and keep it for a couple of days in the fridge to use at a later date.

Makes 48.

Ingredients

2 eggs

150mls sunflower oil

350mls milk

350g tapioca or arrowroot flour

140g Cheddar cheese, grated

1 teaspoon salt

a pinch of cayenne powder

Method

Preheat the oven to 200 degrees Centigrade.

Grease two mini muffin trays, to give you 48 puffs.

In a food processor, process all of the ingredients.

Pour the batter into the prepared tins, fill to around two thirds.

Bake for 15-18mins, keep an eye on them, they like to burn.

Remove when pale gold, remove from the tin and allow to cool a little on a wire rack.

Serve warm.