Inroduction
Navarin of Lamb with Winter Vegetables
Navarin of Lamb is a posh (French) word for a stew! There are also many versions of the dish. I was in my local Mercadona the other day and they had lamb cutlets on offer and so I thought, ‘Why not?’ In fairness the best cut of lamb for the dish in a shoulder or rump. But this is my version of the easy to make dish.
Servings
4/6
Prep. time:
15/20 mins
Cook:
45 mins
Difficulty:
Fairly simples!
Ingredients
- 2 tablespoons olive oil
- 16 lamb cutlets
- 1 teaspoon tomato puré
- 3 garlic cloves, crushed and finely chopped
- Liquid chicken stock 500 ml
- 250ml dry white wine or red if you prefer a richer sauce
- fresh thyme sprigs (If you do not have fresh use dried)
- Sprig of fresh rosemary (If you do not have fresh use dried)
- 3 bay leaves
- 500 gms baby new potatoes cut in bite size pieces if necessary
- 6 carrots, scraped and sliced in rings
- 2 bunches spring onions, ends trimmed and chopped in 5 cm lengths
- 300g bobby beans, topped and cut in half
- 230g frozen green peas
- 16 cherry tomatoes cut in half
- Freshly ground black pepper and salt for taste.
- Crusty bread, to serve
Step by Step Instructions
Step 1
Heat the oil in an oven proof casserole dish over medium-high heat. Add the cutlets and seal them both sides before removing and putting to one side and repeat until all the cutlets have been sealed. Add the herbs and season each pan load.
Step 3
Add the cutlets to the mix and place in a preheated oven at 180 for 30 minutes.
Step 5
Remove from the oven, adjust the seasoning and place the dish on the table for self service. Serve with hot crusty bread.
Bon appétit !
Step 2
Add the garlic, onions, carrots, potatoes and beans to the pot and stir for 30 seconds before adding the wine; deglaze the pan with the wine and then pour in the stock and add the tomato paste. Season again.
Step 4
Remove from the oven. Prepare a cornflour mix and slowly add to the pot until thickened. Add the tomatoes and return to the oven for a further five minutes.
Inroduction
My French Onion Soup
By: Garry Waite
My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.
Servings
6 – 8
Prep. time:
20 mins
Cook:
1 hr
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Servings
6 – 8
Cook:
1 hr
Prep. time:
20 mins
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Step by Step Instructions
Step 1
In a large pan sauté off the onions, garlic, bacon and apple
Step 3
When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine.
Step 5
Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes.
Step 2
Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper.
Step 4
Add 2 litres of water and the tomato purée.
Step 6
TO SERVE pour in to a deep bowl place some dry bread on top (or toast) grate over some cheese (I use cheddar but you can use gruyere) and place under a grill until golden brown.
Bon Appétit !
