BOTH of this week’s recipes are great seasonal dishes, making perfect use of ingredients that are in their prime at this time of year, including broccoli and truffles.
Finding the time to cook dishes like this during the week can be hard and it can be tough as a parent to try and cook either of these recipes for a mid-week meal. I would recommend holding off until the weekend – part of the joy of cooking is being able to relax and enjoy the process.
One of the great things about our Cookery School is hearing from business people how much they enjoy being able to truly switch off and simply follow instructions and guidance on how to create to delicious meal.
Risotto is perfect in this regard as you need to take your time and it can’t be rushed. Risotto is a great seasonal dish as you can add lots of single ingredients to make a beautiful main course for family and friends.
AUTUMN TRUFFLE RISOTTO
4g fresh shaved truffle
15ml truffle oil
2 shallots
350g Arborio rice
1.5 litres of vegetable stock
1 glass white wine
90g Parmesan
50g butter
Olive oil
Salt and pepper
For this recipe I am using vegetable stock, ensuring the dish is suitable for vegetarians; however, chicken stock can be used.
Finely chop the shallots and heat three tablespoons of olive oil in a pan; add the shallot and sweat down until transparent/soft. Add all the rice and cook for a further two minutes, stirring continuously. Add in the glass of wine until it has evaporated, then start by ladling in the stock two ladles at a time, and keep stirring.
Once all stock has been ladled in and the rice is soft but with a bite to it, stir in the butter and Parmesan and cover for up to five minutes. To serve, drizzle with the truffle oil and scatter the freshly shaved truffles over the top.
RUMP OF LAMB WITH BROCCOLI AND ANCHOVY BUTTER
olive oil
sea salt
black pepper
300g rump of lamb, trimmed
For the garnish
8 stems of broccoli
handful of fresh peppery thyme
8 fillets of anchovy in brine, drained
For the butter
50g butter
1 button shallot
½ lemon juiced
5 salted anchovies
1 clove garlic
Start by making the butter. In a pan, add a little butter and then add the chopped shallot and garlic and sweat for three minutes. Remove from the heat and add to the butter in a bowl. With the anchovies, slice thinly and add to the butter. Mix all the ingredients in a bowl until all they have come together. You can add a squeeze of lemon juice.
Place the mix on a large square of cling film as you are going to roll this to place in the fridge. Wrap the butter mix and start to roll into a cylinder shape. Tie the cling film at each end and roll out until perfectly round. Place in the fridge and chill until needed.
Pre-heat your oven to 180C for the lamb. Place a large frying pan on the heat and season the lamb on both sides. Drizzle a little olive oil in the pan and cook until coloured; also cook the rind of the fat on the side. Remove from the pan and place in oven for 15 minutes. Once cooked remove from the oven and cover in tin foil for five minutes to rest.
Place a large pot of salted water on heat; put in the broccoli and cook for two minutes; remove from water and keep whole.
To serve, slice the lamb once rested. Place on a plate and layer up with the broccoli placing the individual anchovy fillets on top with the butter garnish. I have added some peppery rocket to this but you don’t have to. Enjoy.
