AS A chef and owner of a group of restaurants, I am always aware of ensuring our menus cover as broad a variety of tastes and preferences as possible so as all our patrons find something they will enjoy and remember.
Luckily, I can justifiably stand over every dish as something that I, and my team, enjoy to cook and eat whenever we can. With that in mind, the theme of this week is cooking something that is going to be pleasing to eat but also which your family or guests are going to love.
Cooking with lamb at home should be easy as it can be one of the most flavoursome meats for a Sunday lunch and when I cook it at home there is always enough left over for a stew or a curry. Lamb is a very traditional Sunday lunch option especially at this time of year.
Similarly to last week's pork and peaches, I have teamed the lamb with pear. Not a very traditional dish but I had it once many years ago in a country pub in Wales and it has always stayed with me, so I thought I would share my version.
For dessert, I have baked a chocolate tart. There are never any leftovers of this in our house. Of course, if it is too time consuming to bake the case you can always get a shop-bought one.
LAMB WITH PEAR
Leg of Lamb (approx. 1.2kg) – bone removed
4 potatoes, peeled and sliced
8 button shallots, peeled and halved
1 sprig rosemary, picked
salt and pepper
2 pears, quartered
200ml pear cider
250ml stock (lamb, beef or chicken)
Start by preheating the oven to 180C. Toss the sliced potatoes, rosemary and shallots together and place in the bottom of a roasting tray. Place the leg of lamb on top and pour over the cider and stock. Cover in foil and cook for two hours. Remove the foil after two hours and baste with the juices; add in the pear quarters and place back into oven for 30 minutes.
Remove and rest. With the remaining juices from the cooking place in a pot and reduce on a high heat and once bubbling simmer until reduced and thick and delicious. Skim the fat and oil off the top and discard.
When ready to plate up, slice the lamb and place the pear and shallot on the plate and cover with jus. Best served with lots of root vegetables.
CHOCOLATE TART
Sweet pastry:
500g plain flour
250g unsalted butter
125g icing sugar
2 egg yolks, beaten
1 whole egg
A little cold water to bind
Place the flour, butter and sugar into a large, clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the eggs to the mixture and, using a cold knife, stir until the dough binds together. Add some cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in clingfilm / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
Chocolate Tart filling (to make one 30cm tart):
375g 75 per cent dark chocolate
3 whole eggs
2 egg yolks
200 ml double cream
175ml milk
Start by melting the chocolate over a bain marie (a pot or bowl over a pot of boiling water), making sure that the water does not mix with the chocolate.
In a separate pan, bring the milk and cream to the boil. Whisk the eggs in a bowl. Pour the hot milk and cream mixture on to the eggs, whisking continuously. Pass through a sieve then pour into the melted chocolate bowl and whisk until smooth.
Pour the chocolate mixture into the baked tart case and place in a preheated oven (160C); cook for 10 minutes. Remove from heat and let cool. You can then place in the fridge until the required time.
