All posts filed under: Featured Recipe

Easter Leg of Lamb soaked in Buttermilk

If you are thinking of having a traditional Easter lamb here is a really simple recipe that is easy to prepare and tastes delicious. A leg of lamb is lovely when roasted with some rosemary and garlic – but soaking it overnight in buttermilk and then leaving it to cook on a low heat for hours is equally delightful – and dead simple. The meat falls off the bone. No wastage. Serve it alongside the classics – roast potatoes, roast carrots, roast parsnips, peas and creamed spinach – and mint sauce of course! Ingredients 1 leg of lamb (try and aim for 200gr/adult portion). 1 lt. or 1 pt. of buttermilk. Chopped mint. Salt & Pepper. Directions Wash and pat the leg of lamb dry. Place in an oven dish with a lid. Sear the fat on the leg and rub a generous sprinkling of salt and pepper over the leg. Add the chopped mint. Cover the leg in buttermilk and leave to rest overnight. The following day put the leg of lamb into the …

Alpine Cheese Fondue

One of the great things about rediscovering traditional food and cooking is learning to embrace all the natural fats we were once warned are the root cause of all our current ills. Of course there are those who always knew, instinctively, that abandoning butter, cheeses and drippings was nonsense. Then again there were many, myself included, who for years spurned melted cheeses, butter or other delicious animal fats convinced they would clog the arteries and make us fat. Now I know that low-fat alternatives are just phoneys with artificial flavourings thrown in to mimic the delicious taste of natural animal fats whilst failing to deliver the necessary nutrients. If you’re going to indulge – indulge in the real McCoy! Best of all kids love the conviviality of sitting around the table poking sticks into a communal pot. Probably not something to be eaten every day of the week given that few of us toil in Alpine fields during the day or hack at timber with a heavy axe in sub-zero temperatures – but then again …