British &
Continental Cheeses
Latest Recipes
Even if you like cooking, at the end of a long day or week you don’t necessarily have much motivation or energy for it. We will provide you with some recipes that we have perfected at our shops. They’re fashionable, easy to assemble, use seasonal ingredients and are very flavoursome
Some of these recipes will be in our first book. ’Recipes from Fig & Fennel’ which should be out on sale early next year.
It’s Friday Night and
you have to cook a dinner party for six, so far no real problem but you
find out that two of your guest are vegetarian!
What can you do that is colourful and flavoursome?
The wonderful flavours of the spices in the
French/north African style of cooking have come together in this dish.
450-gr loin of lamb
Skinless & boneless
4 tablespoon of olive oil
1 large sprig of rosemary
2 garlic cloves crushed
Maldon salt
Freshly ground white pepper
For the relish
2 fresh peaches
2 tablespoon of sweet chilli sauce
½ red onion
Fresh coriander
For the couscous
2 tablespoon olive oil
1 teaspoon of ground cinnamon
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of brown sugar
450-gr chicken stock
25-gr raisins
250-gr organic couscous
1 teaspoon of lemon juice
2 tablespoon of fresh coriander Serves 4
Place the lion of lamb in a dish with the olive oil, garlic & rosemary.Marinate for 12 hours. Prepare the relish In the blender put the fresh peach, coriander, red onion sweet chilli sauce.Blend all together for 30 second. Can be prepared in advance
For the spicy couscous
Mix the couscous with the olive oil & leave for 10 minutes. Add the spices bring the stock to the boil add the sugar. Add the raisins then pour the stock onto the couscous. Stir regularly until all absorb. Add the freshly chopped coriander and the lemon juice. Cover & keep warm.
Heat a large frying pan until hot, lift the lamb out of the marinade, season on both side and then add to the pan fry for 3-4 minutes on each side until well brown. Set aside somewhere warm and leave to relax for 10 minutes.
To serve
Put a large scone cutter on a serving plate & spoon the couscous into it, packing it down well.
Remove the scone cutter and repeat with the 3 other plates. Carve the lamb into thin slices & arrange on top of the couscous. Place the relish on the side of the plate garnish with fresh coriander.
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Cooked
meats
Tip of the week If you use wooden skewers, soak then in water over night they will not burn when you cook you kebabs!! Be safe with chicken on the barbecue make sure it’s cooked through |
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