1 leg of spring lamb
1 cup of freshly chopped herbs.. parsley, thyme, mint, tarragon, chives or
whatever combination you prefer.
½ cup of olive oil
Salt & Plenty of freshly ground pepper
4 cloves of garlic
Pop the garlic & Olive oil into a food processor & whiz it up with your pepper, salt. When the mixture gets smooth add in the chopped herbs and give another little whiz for about 30 secs. This will store overnight in a covered container in the fridge.
Preheat the oven to 180c/350f gas 4.
Bring your spring lamb to room temperature, score the fat lightly with a sharp knife & rub in the herb marinade with your finger tips. Preheat the oven @ 180 and roast for 10 mins per LB plus 20 mins extra.
1 tablespoon of finely chopped mint
2 teaspoons of sugar
4 tablespoons of boiling water
1 tablespoon of lemon juice
Pop the sugar and mint into a bowl or sauce boat, top with the boiling water and lemon juice and allow infuse for about 10 minutes before serving.
6 old potatoes sliced thinly - eg. Kerrs or Golden Wonders
1 clove of garlic bashed and finely chopped
2 large handfuls of chopped mushrooms, (if you can get a mixture fantastic
if not just use ordinary ones)
1 cup of cream
3 tablespoons of parmesan cheese
Salt N pepper & a little butter for greasing the dish
Sauté the mushrooms & garlic in a pan for about 1 min in a little olive oil..
Rub the butter all over your ovenproof dish and lay the 1st layer of potatoes and top a little of the mushroom mixture & salt and pepper… continue layering the potatoes & mushrooms.
Heat the cream and pour over the mixture and top with the grated Parmesan cheese.
Pop this dish in the oven for about 1 ¼ hours - decadent and delicious!!!
Is equally delicious as a main meal itself with some green steamed veggies!!
200g butter, chopped
200g dark chocolate, chopped
30g cocoa powder, sifted
60ml water
1 tsp vanilla essence
1tsp coffee
220g caster sugar
3 eggs
115g self raising flour, sifted
Pre heat oven to 160.
Combine butter, chocolate, cocoa, water, coffee & vanilla in a medium
saucepan. Use balloon whisk (large whisk) to whisk over low heat until smooth
and well combined. Set aside to cool for about 10 mins.
Beat sugar and eggs until pale and creamy. (about 3 mins) Add choc mixture till combined and then whisk in flour.
Pour mixture into a buttered round 22cm cake tin, and bake for 55 mins, until moist crumbs stick to a skewer. Don't worry if the surface cracks a little.
Remove from the oven - cool in cake tin for 10 mins then remove to a wire tray until cool
150g dark chocolate
125ml cream
Decoration
30 Mini Candy Coated Eggs
Method
Pop the chocolate into a heatproof bowl over simmering water, heat a little and then add the cream, use a whisk to combine well. When combined remove from the heat and
Place in fridge whisking occasionally, until thickened to coating consistency. (takes about ½ an hour)
Pour the ganache mixture over cake - smooth it over with a spatula or pallet knife. Dot the mini eggs all around the cake dusting with cocoa powder
Cooks Notes
This is a fantastic recipe … so I hope you enjoy it as much as I have
over the years…. This cake keeps best in an airtight container in a cool
dry spot, rather than the fridge.
Cut small slices as its very rich and can be served with cream or ice cream….
200g of dark Chocolate broken into pieces
150ml carton of cream
Fruit of your choice - eg. Strawberries, grapes, bananas, kiwi - cocktail
sticks
Marshmallows or Amaretti biscuits
Melt chocolate and cream in a heatproof bowl over simmering water. Stir mixture
to combine and melt takes about 3/4 minutes - do this just before you are
about to have dessert.
Transfer mixture to one single bowl on a rack with some tea lights underneath to keep warm.
Surrounded by the fruit and biscuit mixture so people can pick up the fruit with the sticks and dip in the chocolate mixture …
Or pour mixture into little pots for each person pop on individual plates with fruit, marshmallows & cocktail sticks.
Previous week's recipes..
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