Tag Archives: Recipe of the week

Recipe of the Week | Lamb Crown Roast

Lamb Crown Roast

This show-stopping lamb dish will be sure to impress on Easter Sunday.

Lamb Crown Roast

  • Servings: 6
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 429 per portion
Fat 30g (13g sat) per portion

Ingredients

  • Racks of lamb 2, with 6–8 cutlets each
  • Butter 50g (2oz)
  • Onion 1 large, peeled and chopped
  • Garlic 2 cloves, peeled and crushed
  • Celery 3 sticks, sliced
  • Dried apricots 50g (2oz), chopped
  • Dried cherries 50g (2oz), chopped
  • Pistachio nuts 50g (2oz), chopped
  • Fresh breadcrumbs 110g (4oz)
  • Chopped mint 3 tbsp
  • Lemon 1, grated zest and juice
  • Egg 1, beaten
  • Salt and freshly ground black pepper
  • Steamed new potatoes and vegetables to serve (optional)

Instructions

  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. Bend the racks to form a crown, fat side inward, and secure with string.
  3. Melt the butter in a pan and fry the onion, garlic and celery for about 5 minutes until softened. Stir in the chopped apricots, cherries, pistachios, breadcrumbs, mint, lemon zest and juice, egg and seasoning. Leave to cool slightly, then fill the crown centre.
  4. Weigh the filled crown, then transfer to a roasting tin, cover with foil and roast, allowing 15 minutes per 450g (1lb), plus 15 minutes. Leave to rest for 5 minutes before carving. Serve with new potatoes and a selection of vegetables, if you like.

Cook’s tip
To make gravy, transfer the lamb to a warm plate and keep hot. Pour off any fat to leave the juices then stir in 2 tbsp plain flour, cook briefly then stir in 300ml (½ pint) lamb stock, 150ml (¼ pint) dry white wine and 1 tsp Dijon mustard. Season, bring to the boil and cook for 2 minutes then strain into a gravy boat and serve.

 

Recipe of the Week: Decadent Red Velvet Cake

This recipe needs specialist cake decorator’s food colouring, but wow is it worth it!

What a showstopper! And perfect for Mothering Sunday.

P.S. Don’t forget to put your clocks forward this evening.

 

 

Decadent Red Velvet Cake

Decadent Red Velvet Cake

Decadent Red Velvet Cake

  • Servings: 16
  • Time: Time 1¾ hrs
  • Difficulty: easy
  • Print

Calories 500 per portion
Fat 29g (18g sat) per portion
Suitable for vegetarians

Ingredients

  • Unsalted butter 475g (1lb 1oz)
  • Caster sugar 250g (9oz)
  • Eggs 3 large, separated
  • Vanilla extract 2 tsp
  • White wine vinegar 1 tsp
  • Specialist cake decorator’s red food colouring paste 1 tsp
  • Cocoa powder 1½ tbsp
  • Bicarbonate of soda 1 tsp
  • Self-raising flour 275g (10oz)
  • Buttermilk 284ml pot
  • Icing sugar 425g (15oz)
  • Full fat soft cheese 180g tub

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line a round deep 20cm (8in) tin.
  2. In a large bowl cream together 250g (9oz) butter and caster sugar until pale and fluffy. Beat in egg yolks, vanilla, vinegar and colouring. Sift in cocoa, bicarbonate and half the flour, then mix in half the buttermilk.
  3. Mix in remaining flour and buttermilk. In a separate bowl whisk egg whites until foamy then fold into cake mixture.
  4. Spoon into tin and bake for 50 minutes or until a skewer comes out clean. Cool in tin until cold.
  5. Level top and cut in half horizontally, reserving crumbs. Beat together icing sugar, remaining butter and cheese. Use to sandwich cake together and spread around sides and top. Sprinkle with cake crumbs.

 

#motheringsunday

#mothersday

#tripletested

Recipe of the Week: Minced Lamb Pie plus Win a Pie Maker!

Minced Lamb Pie

Celebrate #BritishPieWeek with this gorgeous Lamb Pie

It’s wonderful served with a scoop of creamy mash and a few green beans.

This recipe (below) is taken from Dairy Diary Favourites which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 


 

Win a Pie Maker

Fancy winning a Pie Maker?

If you would like a helping hand with making your pies than enter our competition to win this fabulous double pie maker.

ENTER

 

 

 


 

Minced Lamb Pie

  • Servings: 6
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 618 per portion
Fat 41g (17g sat) per portion

Ingredients

  • Butter 25g (1oz)
  • Olive oil 1 tbsp
  • Onion 1 large, peeled and chopped
  • Carrot 1 large, peeled and finely diced
  • Minced lamb 500g (1lb 2oz)
  • Plain flour 2 tbsp
  • Lamb or chicken stock 150ml (¼ pint)
  • Chopped rosemary 4 tsp or 2 tsp dried
  • Tomato purée 4 tsp
  • Worcestershire sauce 1 tbsp
  • Sherry 2 tbsp (optional)
  • Salt and freshly ground black pepper
  • Shortcrust pastry 400g (14oz)
  • Egg 1, beaten
  • Cheddar cheese 50g (2oz), grated
  • Mash and green beans to serve (optional)

Instructions

  1. Heat the butter and oil in a frying pan, add the onion and carrot and cook until softened. Add the lamb and cook until browned all over. Stir in the flour then add the stock, rosemary, tomato purée, Worcestershire sauce, sherry, if using, and seasoning. Cover and simmer for 20 minutes, stirring occasionally. Leave to cool.
  2. Preheat the oven to 200°C/180°fan/Gas 6.
  3. Roll out half of the pastry and line a 25cm (10in) enamel pie plate. Fill with the lamb mixture.
  4. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry in the tin with water, cover with the rolled-out pastry and press the edges together to seal. Trim and decorate the edge, brush with egg and make a small hole in the centre.
  5. Place on a baking tray and bake for 20 minutes. Sprinkle with the cheese and bake for a further 15–20 minutes until the pastry is golden. Serve with mash and steamed green beans, if you like.

Cook’s tips
If you don’t have an enamel pie plate then line a 23cm (9in) shallow loose bottomed tart tin with half the pastry, add the filling and roll out the remaining pastry to just a little bigger than the top of the tin then press the pastry edges together and trim off the excess before glazing and topping with cheese.

 


 

Dairy Diary Favourites cookbookMinced Lamb Pie recipe is taken from Dairy Diary Favourites, which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 

 

 

 

#BritishPieWeek

#ApplePie

#Delicious

#BestEverFamilyRecipes

#tripletested

#Delicious

#BestEverFamilyRecipes

#win

#competition

Recipe of the Week: Fresh Fruit with Chocolate Dip

 Fruits with Chocolate Dip

This delicious little treat is only 255 calories, so you can enjoy it guilt-free!

Fresh Fruit with Chocolate Dip

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 255 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Dark chocolate 75g (3oz), broken into pieces
  • Milk 2 tbsp
  • Mixed fruit, such as strawberries, blueberries, blackberries and raspberries 350g (12oz)

Instructions

  1. Put the chocolate and milk in a heatproof bowl and set it over a pan of barely simmering water. Stir until it has melted, making sure it doesn’t overheat.
  2. Remove the pan from the heat and stir to make a smooth, thick glossy sauce.
  3. Carefully remove the bowl from the pan and pour the chocolate into a small pot. Serve immediately with the berries to dip into the chocolate sauce.

 


Just For One Or Two cookbook

This delicious recipe is taken from our sell-out cookbook (now on its second print run) Just for One or Two.

Find out more about this popular book here.

And happy Valentine’s Day for tomorrow!

#recipesfortwo

 

 

 

 

 

Recipe of the Week: Cauliflower ‘Rice’

This delicious side dish is gorgeous with lamb and gives you another of your five-a-day.

Who needs carbs when you have cauliflower?!

(And you can treat yourself to a biscuit afterwards!)

 

Cauliflower Rice

Cauliflower ‘Rice’

  • Servings: 3-4
  • Time: 15 mins
  • Difficulty: easy
  • Print

Calories 76 per portion
Fat 3.6g (0.5g sat) per portion
Suitable for vegetarians

Ingredients

  • Cauliflower 1, broken into florets
  • Ground coriander 1 tsp
  • Olive oil 1 tbsp
  • Chopped mint 2-3 tbsp

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 6. Place cauliflower florets into a food processor and pulse several times to give a rice-like texture.
  2. Season well and mix with coriander and oil, then spread on a baking sheet. Bake for 10-12 minutes until it has a dry but fluffy texture.
  3. Stir in mint, season to taste and serve alongside your chosen fish or meat and vegetables.

 

#cauliflowerrice

#dairydiaryrecipe

Recipe of the Week: Savoury Bacon & Herb Loaf

Savoury Bacon & Herb Loaf

This Dairy Diary recipe is a delicious savoury bread perfect to serve with soup on #homemadesoupday.

Savoury Bacon & Herb Loaf

  • Servings: 4
  • Time: 70 mins
  • Difficulty: easy
  • Print

Calories 327 per portion
Fat 11g (5g sat) per portion
Suitable for freezing

Ingredients

  • Streaky bacon 50g (2oz), chopped
  • Onion 1, peeled and finely chopped
  • Celery 2 sticks, chopped
  • Self-raising flour 225g (8oz)
  • Butter 25g (1oz), softened
  • Milk 150ml (¼ pint)
  • Egg 1, beaten
  • Chopped parsley 1 tbsp
  • Dried mixed herbs ½ tsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.

#recipeoftheweek

#weekendfood

#savouryloaf

#dairydiaryrecipe

#delicious

1 2 8
%d bloggers like this: