Page 122 - Yearbook 2019

Recipes Recipes

AUTUMN WINTER
Autumn Lamb Pasty Lamb Hotpot
Recipes for all seasons Inspired by the Cornish pasty, this fruity lamb combination makes an This hotpot was inspired by the traditional Lancashire hotpot,

which is made with lamb chops, root vegetables, thyme and a
excellent snack or lunch.

more convenient.
Prep – 10 mins Cooking time – 1 hour sliced potato topping. Our hotpot uses mince, which is slightly
Something’s Stewing in the Eastern Suffolk Sheep Club Serves 6 Prep – 10 mins Cooking time – 1½ hours
INGREDIENTS Serves 4
ack in May 2018 the office was approached by Chris 450g/1lb lean Suffolk lamb neck fillet, cubed
Partridge and Martyn Bateman (Chair and Secretary of the 1 cooking apple, peeled, cored and finely diced INGREDIENTS
BEastern Suffolk Club) about producing a “Recipe for All 1 eating apple, peeled, cored and diced 450g / 1lb lean Suffolk lamb mince
Seasons” leaflet. 1 red onion, peeled, and finely chopped 100g / 4oz mushrooms, sliced
The club had thought through and planned an excellent leaflet 1 small potato, peeled, and finely diced 450ml / ¾pint good, hot lamb stock
for promoting lamb as a central ingredient with four dishes 1 stock cube 30ml / 2tbsp gravy granules
covering Spring, Summer, Autumn and Winter. The leaflet has 15ml / 1tbsp cider or water 15ml / 1tbsp fresh thyme leaves
proven very successful, not only in the East of England but is now 15ml / 1tbsp fresh tarragon Salt and freshly milled black pepper
an integral part of the Society stand used at large events. The Salt and freshly milled black pepper 2 leeks, finely sliced
“Recipes for All Seasons” are: 450g / 1lb shortcrust pastry 50g / 2oz Lancashire cheese, grated
1 small egg, beaten 675g / 1½lb potatoes, peeled and sliced
SPRING 30ml / 2tbsp milk Melted butter
Lamb and Barley Risotto
A simple to prepare alternative to a traditional rice risotto. METHOD METHOD
1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 1. In a non-stick pan dry fry the mince with the mushrooms for
Prep – 10 Mins Cooking time – 1 hour 10 mins SUMMER 2. Place the lamb in a bowl, add the apples, red onion, potato and stir 4-5 minutes until browned. Add the stock, gravy granules
Serves 4 Garlic and Mustard Marinated Steaks well together. Crumble over the stock cube and cider or cold water, and fresh thyme and cook for further 2-3 minutes until
Lean, boneless lamb leg steaks marianted in apple juice, garlic, fresh tarragon and seasoning. Mix well. thickened. Season and transfer to an ovenproof casserole
INGREDIENTS mustard and seasoning. Perfect mid-week meal cooked on the 3. Divide the pastry into 6 and shape into balls. Roll out each ball on a dish.
450g / 1lb lean boneless shoulder of Suffolk lamb cut into 2.5cm / barbecue or under the grill. Serve with a red pepper, rocket and floured surface and cut out 18cm circles. Divide the filling between 2. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2inch cubes potato salad. the circles, placing it in the centre. Mix the egg and milk together 3. Cover the mince with the leeks and cheese. Layer over the
Salt and freshly milled black pepper and brush the edges of each pastry circle, bring the edges of the potatoes brush with melted butter. Cover with foil and cook
15ml / 1tbsp ground cumin Prep – 10 mins Cooking time – 20 mins pastry together and press firmly. Fold edges over and crimp. Place on in preheated oven for 1½ hours, uncover for the last 30
10ml / 2tsp ground turmeric Serves 2 a greased baking sheet and brush with egg wash. Bake for 1 hour. minutes to allow the potatoes to brown.
15ml / 1tbsp sunflower oil 4. Serve with a fruit chutney and a pint of local cider or a mug of tea! 4. Serve with pickled red cabbage or extra seasonal vegetables.
1 large onion, peeled and finely chopped INGREDIENTS
1 large garlic clove, peeled and finely chopped 2x 150g / 5oz lean boneless Suffolk lamb leg steaks
200ml / 7floz reduced fat coconut milk For the Marinade:
200g / 7oz pearl barley 1 large garlic clove, peeled and finely chopped
850ml / 1½ pint good, hot vegetable stock 30ml / 2tbsp fresh apple juice
100g / 4oz green peas 10ml / 2tsp Wholegrain or Dijon mustard
Large bunch freshly chopped mint 30ml / 2tbsp rapeseed or olive oil
Salt and freshly milled black pepper
METHOD
1. Place the lamb in a large bowl, season and coat in the spices. METHOD
2. Heat the oil in a large frying pan and cook the lamb for 4-5 1. In a shallow dish mix all the marinade ingredients together. Add
minutes until brown. Transfer to a 1.7L/3pint casserole dish. the steaks and coat on both sides. Cover and refrigerate for 20
3. Add the onion and garlic to the frying pan and cook for 2-3 minutes or if time allows, overnight.
minutes until soft but not brown. Transfer to the casserole dish. 2. Remove the steaks from the fridge at least 20 minutes before
4. Add the pearl barley, coconut milk, stock and seasoning. Bring cooking to bring up to room temperature.
to the boil, reduce the heat, cover and cook on the hob for 55 3. Cook on a prepared barbecue or preheated moderate grill for
minutes, stirring once. 6-8 minutes on each side, or until the meat juices run clear.
5. Add the peas and cook for a further 5 minutes. 4. Serve with green beans and a red pepper, rocket and potato
6. Garnish with the mint and serve immediately with crusty bread. salad with mustard mayonnaise.

122 Suffolk Sheep Society Yearbook 2019 Suffolk Sheep Society Yearbook 2019 123