A brush with summer - finally

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So we finally got the barbecues out last week and hopefully by the time you read this we haven’t put them away again.

So we finally got the barbecues out last week and hopefully by the time you read this we haven’t put them away again.

One recipe I do want to submit is my coarse chicken liver pate. This recipe calls for 500grms of minced chicken livers mixed with 200grms of minced pork fat. Sometimes I have to tell myself, stop messing about, well I am telling you the same, don’t mess about with the high fat content, its needed in there to bring it all together. This pate served up with some salad, crusty bread and a glass of chilled rose makes for a lovely garden lunch. So go ahead and give it a try.

BUTTERFLIED LEG OF LAMB

1 Leg of Spring Lamb, about 5 lb weight

Marinade:

4 Peeled Cloves of Garlic

6 tbsp Olive Oil

2 tsp Cumin Seeds, toasted on a dry pan

1 tsp Black Pepper Corns

1 tsp Cardamom Seeds

1 tsp Coriander Seeds

1 tsp Ground Ginger

1 small Onion, peeled & diced

Place all of the ingredients for the marinade in a food processor and blend into a paste.

Ask your butcher to butterfly the leg of lamb for you, in other words ask him to remove all the bone from the lamb. Lay the lamb out on a kitchen board and sprinkle on a ½ tsp of salt.

With a sharp knife make some slashes in the leg of lamb then rub ½ of the marinade over the lamb, turn it over and do the same on the other side. It’s a good idea to leave the lamb to marinade over night in the fridge to let the flavour develop.

If you are cooking on the barbecue you would want to make sure the rack is about 8 to 10 above the flame so that the joint does not get burned on the outside and remains raw inside. It will take about 1 hour to cook this way, basting and rubbing with oil at intervals, when it is cooked leave for 30 minutes to rest.

To cook in an oven set the oven to 200º, place on a roasting tray and cook for 1½ to 1¾ hours, basting and checking at 40 minute intervals.

I like to serve the lamb with potatoes roasted with rosemary. I can never decide which sauce I want so I do a mix of sauces.

ORANGE AND LEMON CHEESECAKE

4oz/112g Butter

8oz/225g Digestive Biscuits

1lb/450g Mascarpone Cheese

8oz/225g Cream Cheese

6oz/168g Golden Caster Sugar

3 Large Eggs

1 Egg Yolk

1 Orange, zest

1 Lemon, juice and zest

1tsp Vanilla Extract

142ml Carton Double Cream

Heat oven to 140ºC. Melt the butter in a saucepan. Crush the digestive biscuits to a fine powder and add to the butter.

Press the buttered crumbs into the base of a deep 8 inch loose-bottomed cake tin and leave in fridge to harden.

Place the cheeses, caster sugar, eggs & egg yolk, orange and lemon zest in a basin and beat until thoroughly mixed. Fold in the cream, juice of lemon and the vanilla extract.

Place the tin with the biscuit base in aluminium foil, covering the bottom and sides, making sure that no water can seep in. Pour the cheese mixture over the biscuit base.

Put the cake tin wrapped in the tin foil into a roasting tin and put boiling water in the roasting tin to come up to half way on the cake tin.

Bake for 50 minutes then switch off the oven and leave the cake to cool in it.

When cooled remove carefully from the tin and place the remaining crushed biscuits around the sides. Refrigerate for a few hours before serving.