BBQ’d bone-in leg of lamb with rosemary and garlic is delicious. It’s a family favourite and ideal for that big occasion any time of year.
There is something very special about cooking meats over charcoal instead of an oven that will take your meal to a whole new level.
The marinade is simple to make and full of flavour. All you need is rapeseed oil, a few cloves of garlic roughly chopped and a few sprigs of fresh rosemary.
bone-in leg of lamb
2 tbs chopped fresh rosemary
5 cloves garlic, peeled and roughly chopped
200ml rapeseed oil
Step by step guide:
1) In a bowl combine the oil, garlic and rosemary.
2) With a sharp knife, slice slits all over the leg of lamb and rub the mixture all over. Place the lamb in the fridge for at least 4 hours or overnight.
3) Remove the lamb from the fridge two hours before cooking to get it up to room temperature.
4) Set your bbq up for indirect cooking and make sure that the cooking temperature is around 180 degrees C. You can cook this on any charcoal or gas bbq as long as it has a lid.
5) Place the marinaded lamb in a Proware-Kitchen roasting pan. To keep the meat off the metal surface you can place a few carrots underneath.
6) Add the pan to the bbq and close the lid. It’s that simple. I’m a big fan of cooking to temperature and not to time. I use a meat probe throughout the cook so that I know the cooking temperature.
7) The leg of lamb is ready once it’s hit an internal temperature between 56 – 66 Degrees C. If you like your lamb medium rare take it off the heat at around 56 Degrees C and if you like it medium take it off at 66 Degrees C.
8) Remove the lamb from the bbq, cover with foil and let it rest for thirty minutes before carving. It’s going to be delicious.
Serve with your favourite vegetables. This is a delicious roast dinner.
In honour of British Asparagus Month this May, we’re bringing you a wonderful new recipe from Michelin-Starred Chef Paul Welburn. Paul says:
“This unusual combination works so well, the earthy notes from the asparagus once set in a velvety custard is balanced perfectly with the nut puree and lactic yoghurt.”
Serves 8-10 people
For the Sweet Pastry:
100g icing sugar
200g butter – softened
340 g plain flour
For the Custard Tart mix:
100g icing sugar
200g butter – softened
340 g plain flour
For the Chocolate Crumble:
100g icing sugar
200g butter – softened
340 g plain flour
For the Pistachio Puree:
200g caster sugar
Slices of asparagus dropped into hot stock syrup
Method (Sweet Pastry)
Pre heat your oven to 180c
Cream the butter and sugar until pale
Add the egg and incorporate
Fold in the flour until thoroughly mixed, wrap the dough in cling film and allow to rest in the fridge for 30 minutes
Roll the pastry out into 3 mm thick and line a 20cm loose-bottomed cake tin with some overhang.
Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins.
Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper.
Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
Method (Custard Tart Mix)
Turn the oven down to 110c
Bring the milk, cream and asparagus to the boil and allow to infuse in the fridge for 3-4 hours or overnight if possible.
After, strain the milk and cream squeezing as much milk as possible
Check you have 800ml of the milk and cream mixture (if not just top up with milk and cream)
Whisk together the eggs and sugar in a large bowl. Put the infused cream and milk into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go.
Sieve into a jug.
Put the baking sheet with the tart case onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop, then slide gently back into the oven and bake for 45 minutes to 1 hr.
When it’s ready, the tart should be just set . remove from the oven allow to cool completely
Method (Chocolate Crumble)
In a food processor add the dry ingredients and pulse, add the butter and just mix until bread crumb stage.
Place the mixture on a baking sheet and in to a pre heated oven set to 150c and bake for 10 minutes.
After, remove and cool
Method (Pistachio Puree)
Cover the pistachios with the water and sugar, bring to the boil and cook over a low heat for 30 mins
Drain the nuts, place in a liquidizer and blend to a smooth puree adding the syrup a little at a time
After, remove and cool
Cut the tart into slices, sprinkle the serving plates with chocolate crumble, add the tart slice, spoon on the yoghurt, add dots of pistachio puree and arrange the sweet slices of asparagus and serve.
(This makes a lot of stock, but it freezes well so you can use again or with a bowl of ramen noodles)
2 yuzu fruit juiced
10cm square of kombu
75gms bonito flakes
2 litres spring water
100mls Japanese white soy sauce (shoyu
For the crab ravioli:
Squid ink pasta dough:
125gms Pasta flour
1 whole large free range egg
14gms squid ink
½ teaspoon salt
75gms lemon sole fillet
½ teaspoon salt
Pinch of white pepper
150 mls double cream
50gms picked white crab meat
25gms brown crab meat
20 mussels washed and de bearded
20 cockles purged in water
4 pan fried scallops
1 cup of Mylor prawns – deep fried
4 100gm fillets Hake roasted
1 tin wasabi caviar
50gms Cornish dried sea greens
50gms Cornish dried red dulse seaweed
50 gms Wakame dried seaweed
4 shitake mushrooms sliced and warming in the dashi stock
80 gms samphire gently steamed
A few leaves of crispy deep fried kale
20 small florets of Romanesque cauliflower steamed
For the Dashi Stock:
Soak the kombu in the spring water overnight and leave at room temperature.
Next day heat the water and the kombu to 60*C and hold the temperature for 1 hour and then remove the kombu.
Increase the temperature to 80*C, add the bonito flakes and soak till the bonito sinks to the bottom, this will only take up to 30 seconds.
Pass through a muslin and then add the sake and season with the white soy sauce and yuzu
If you need additional seasoning, add salt to taste.
Leave warm on the side.
For the Squid Ink Pasta Dough:
Mix the egg, squid ink, and salt in a Robot Coupe to combine.
Add the flour and mix until it resembles a breadcrumb texture.
Remove the dough to a floured work top and kneed till smooth, approximately 8 minutes.
Cover with cling film and rest in a fridge for at least 30 minutes.
For the Raviolo Filling:
Chill the robot coupe bowl down in a fridge, take out and add the lemon sole and salt and blend quickly till smooth, drizzle in the cream till it’s all incorporated and then pass through a sieve.
Season with the pepper and fold in the white and brown crab meat, place in a piping bag and chill.
Roll out the pasta dough in a pasta machine, folding over and putting it back through while bringing the thickness setting down to number 2.
Cut the pasta sheet in two and on one side pipe 4 mounds of fish mousse on to it leaving room between each mound.
Brush the other side of pasta sheet with water and place on top of the other sheet and seal all around the mousse mounds pushing out any excess air.
Cut out with a round cutter.
Cook the raviolis in a pot of salted simmering water until it floats, refresh in ice water and then wait to reheat when needed.
Have the dashi stock warming but not boiling on the side and add the cockles and mussels.
Warm the raviolis in a pan of salted water.
Place a sprinkle of each seaweed at the bottom of 4 large bowls then the ravioli on top.
Place the mussels and cockles around the bowls and add the hot stock, the hot stock will re hydrate the seaweeds so do put a little extra.
Spoon some shitakes around each plate.
Dot each piece of hake with wasabi caviar and then place the Romanesque cauliflower around the bowl.
Garnish with all the seafood, samphire and crispy kale leaves.
Over the Easter weekend we were lucky enough to visit chef Jude Kereama’s flagship restaurant Kota in the heart of coastal Porthleven, Cornwall. It was a truly phenomenal culinary experience that went beyond its Michelin Bib Gourmand and 3 AA Rosettes.
If you want to extend your stay, Kota even has some gorgeous accommodation that can be found here and we thoroughly recommend exploring Porthleven and surrounding areas including Marazion (home to St Michael’s Mount!)
We did the 6-course Tasting Menu with paired wines and thoroughly reccomend. Here’s what we had…
Cocktails and Oysters
We kicked things off with some refreshing cocktails, one Yuzu Sake and Cucumber Martini (House infused wakame vodka, yuzu macerated sake, lime, sugar and cucumber), and one Kota Fizz (House infused cucumber vodka, elderflower liqueur, Prosecco, cucumber twist).
Now, when you’re eating in a harbour on the Cornish coast, you absolutely must have oysters (or we think so anyway!) We ordered two of each, one a Tempura with baby gem, wasabi tartare, and pickled cucumber and the other a Natural oyster with rice wine cucumber granita, ponzu lime dressing. We were advised by the staff to ‘chew’ the natural oyster rather than the traditional ‘down in one’ approach to oysters and boy was it a treat! The granita was such an intense burst of flavour it really brought the oyster and its flavours of the sea to life. And this was just the beginning…
The Miso Butter with the Amuse Bouche was another show-stealer and we could have had a whole starter portion of the soup which was zingy and had a great depth of flavour.
The first course was a Scallop with crispy onions, leeks and XO Sauce. I’m not sure I’ve had XO Sauce before and it was a real delight. Sweet and spicy, it lifted the scallop and was one of my favourite dishes of the night – such an inspired combination of flavours!
Venison Tartare & Katsu Panko Fish Goujon
We parted ways on this course and had one meat option and one pescatarian. The first was a venison tartare, hazelnuts, apple, celeriac, gochujang dressing and the pescatarian alternative was a Panko coated white fish goujon, katsu curry sauce, carrot & daikon pickle. The apple and celeriac cut through the naturally rich venison deliciously whilst the goujon was hands down the best fish goujon we’ve had!
The favourite dish of the menu was the Monkfish dish: Crispy Kataifi wrapped monkfish, hake, lemongrass, kafir lime leaf & coconut bisque, yuzu saffron mayo. The bisque was velvety, and to-die-for whilst the Kataifi wrapped monkfish was unlike anything we’ve seen before. Just as with the cocktail back at the beginning, yuzu was used in such an inventive way, elevating all the flavours.
Next was a Moorland dry aged sirloin, short rib, beets, and horseradish. Just look at the colours on that plate! We think it speaks for itself! Such incredible flavours…
Honey & almond cake
Ok, coming up is one of the most interesting (and delicious) things we’ve ever tasted. We’d not had it before but the goat’s cheese sorbet was fantastic. It wasn’t too sharp, the sorbet was soft, and it was the perfect accompaniment to a honey-based cake. The whole dish consisted of lemon, thyme & honey syrup, goats cheese sorbet, and a walnut crumb. As if this wasn’t the perfect ending to an amazing tasting menu, there was more…
This chocolate, hazelnut & cherry baked alaska was delightful. The mousse inside was so light and technically really impressive. Served with a 10 year-old Tawny Port, it was a magical ending to the menu. The cherries and crumb gave such a satisfying crunch – a real, indulgent treat!
Despite being very full, we still managed some delicious petit fours afterwards (see left).
All in all…
This is a meal we won’t be forgetting anytime soon. Jude’s team took such great care of us and we couldn’t recommend visiting Kota more. Check out the menu here and book now. There are lots of great options but if you can, go for the six course tasting menu. You won’t regret it!
If you’re following Great British Menu this year then you must surely remember the inspiring culinary delights of Jude Kereama from last year. Jude represented the South West in the heats and made it all the way to the coveted banquet, cooking the canapes and pre-desserts.
Jude runs his restaurants Kota and Kota Kai in Porthleven, Cornwall. Kota means ‘shellfish’ in Maori, a nod to Jude’s Maori and Chinese Malay heritage. We’re lucky enough to be sharing a mouth-watering seafood recipe from Jude: a Penang Curry.
GARNISH Fish of choice
Cooked yellow noodles
Make the spice paste: Blend all ingredients into a paste. If the mix is not blending, add
some water until it is smooth.
Make chilli paste: Blend all the ingredients
To make the curry sauce:
Stir fry spice paste to release the aromas, add all stock ingredients and bring to the boil. Season.
Let the stock simmer and season with the chilli paste to your taste.
Add prawns, mussels, fish and mange tout until just cooked.
Place yellow noodles and tofu at the bottom of the serving bowls and
spoon the fish and curry on top.
Garnish with bean sprouts, coriander, spring onions, Vietnamese coriander, mint and lime. Add as much garnish as you feel like. It all depends how hungry you are and of course how much
punch you would like from the herbs.
Light your charcoal and let the bbq temperature stabilise at around 160 Degrees C. Roughly chop the onions, carrot and celery and spread evenly across the roasting pan. Sprinkle the light brown sugar over the vegetables and place the pork loin on top. Finally, add the cider.
You must not place the roasting pan over direct heat on the bbq. Cook the pork loin over indirect heat for approximately one hour and forty minutes. Check the internal temperature of the pork at the centre of its thickest part. It should be at least 65 Degrees C.
Once cooked remove the pork loin from the heat and let it rest for twenty minutes before carving. Check the vegetable mix in the roasting pan, if it isn’t completely soft let it cook for further 20 minutes.
Slice the pork and serve with the vegetable mix, roast potatoes, fine green beans and the pan sauce.
For the Salad of Bean Sprouts and Coriander & Dressing
100g bean sprouts
1 x bunch coriander or micro coriander cress
2 tsp rapeseed oil
2 tsp sesame oil
2 tsp mirin
Juice of ½ lime
2 tsp toasted sesame seeds
Mix the brine ingredients together.
Place the bass portions in and leave for 20 minutes
Remove, wash off in cold water and dry with kitchen paper.
Place the portions onto squares of parchment paper until cooking.
Place the pro ware steamer on top of the pan half filled with water.
Bring it to the boil and turn down to a simmer
Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
Once cooked remove from the steamer.
Allow the fish to rest for 2 minutes.
Orange and Kaffir Butter Sauce:
Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
Add the cream and bring to the boil.
Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
Pass the sauce through a fine sieve and keep until required.
In a hot frying pan (or bbq)
Place the oiled pak choi cut side down and cook on a medium heat on one side only
Cook until the pak choi is golden but retains a crunch
Season with salt and serve
Bean Sprout and Coriander Salad:
Whisk the dressing ingredients together
Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve
Peel back and Remove the skin from the bass
Sprinkle over the chopped chives
Place onto a serving plate
Add the pak choi
Spoon over the butter sauce over and around
Lastly place the dressed salad of bean sprouts and coriander