Here’s a few simple recipes from our head chef Stephen Alexander.
Simple seasonal food – Why not try something different than the boring old roast lamb this Easter Sunday, there’s no point trying recipe with 3,000 different ingredients so everything I use here are cupboard staples or are easily available from the supermarket.
Smoked Salmon on Toast
Indulgent smoked salmon, punchy salmon pate and crunchy toast.
- 300 g Smoked Salmon
- 1 Lemon (Cut in half, juicing one half and reserving the second half for finishing off)
- 50 g Greek Yoghurt
- 50 g Cream Cheese
- 1 Bunch Watercress
- 1 pinch Pepper
- 1 pinch Salt
- 1 Baguette
For the Salmon Mousse
Blend 150g of smoked salmon and the juice of ½ lemon in a food processor for 1 minute, then add the yoghurt and cream cheese and blend for 2 mins more, season well with salt and pepper.
For the toast
Heat a griddle pan over a high heat.
When the pan is hot, add the lengths of baguette face down and char, remove from the heat and add to a plate.
Spoon the salmon mousse on your charred baguette lengths, dress with the remaining smoked salmon and garnish with watercress and a final squeeze of lemon.
Slow Cooked Curried Leg of Lamb
- 2 kg Leg of Lamb
- 1 Jar Rogan Josh Spice Paste
- 1 tbsp Olive Oil
- 1 tin Chopped Tomatoes
- 750 ml Lamb or Chicken Stock
- 200 ml Red Wine
- 1 Onion (Roughly Chopped)
- 2 Carrots (Roughly Chopped)
- 1/2 Celery Head (Roughly Chopped)
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Sugar
Cover the leg of lamb ½ the jar spice paste, cover and refrigerate for 24 hours.
Remove the lamb from the fridge and allow to come to room temperature.
Preheat oven to 180°C.
Heat a heavy based frying pan over a medium to high heat, add olive oil to the pan, when the oil is hot add the leg of lamb to the pan. Fry off the lamb in a little olive oil until its golden on all sides, then transfer to an ovenproof dish.
To the frying pan, add the onion, carrot and celery, add in the remaining curry paste, then add red wine. Reduce by half, then add tomatoes and stock. Season well with salt, pepper and sugar.
Pour the contents of the pan over the lamb, cover with foil and cook for 4hrs at 180 degrees, then remove the foil and cook for a further 30 mins.
Carefully remove the lamb from the dish and set aside to rest.
Blend the contents left in your dish for the most delicious curry gravy.
Serve with seasonal greens and creamy mash or rice.
Hot Crossed Bread and Butter Pudding
Friday’s hot crossed buns will be perfect for Easter Sunday pud.
- 6 Hot Cross Buns
- 1 tbsp Butter
- 350 ml Milk
- 50 ml Cream
- 2 Eggs
- 120 g Caster Sugar
- 1 tsp Cinnamon
- 1 tsp Marmalade
- 1 pinch Nutmeg
Grease and ovenproof dish with butter. Slice the hot cross buns into 2 cm slices and layer out in the dish.
Add milk, cream, cinnamon and marmalade to a mixing bowl and whisk.
Crack eggs and add to another mixing bowl with caster sugar, then whisk and set saide.
Heat a saucepan over a low to medium heat. Add the contents of your mixing bowl to the saucepan, heat gently, be careful as to not allow the mixture to boil.
Slowly pour the heated milk and cream to the mixing bowl with the eggs and sugar, making sure you whisk constantly while doing so that it does not curdle. Then pour this mixture over the hot cross bun slices in the greased ovenproof dish.
Preheat oven to 160°C
Allow the hot crossed bun slices to rest for 15 minutes, then bake for 35 minutes