WITH Father’s Day this weekend, why not spoil your dad to a delicious home cooked meal?
This week’s dishes of cannon of lamb and berry tart are a cert to activate the tastebuds and make this Father’s Day one to remember.
With the lamb season in full swing, your local butcher will have a variety of succulent, local lamb available.
Personally, I love a cannon of lamb, as I find it easier to cook than the leg as it’s so lean. A key tip when cooking this cut of lamb is to ensure it is served pink. I have paired this recipe with a sweet treat, berry tart, which is always a showstopper. It’s so easy to make that you could get the kids involved – something that dad would love.
Don’t worry, you won’t have to stay in the kitchen too long because both dishes are quick to prepare, giving you plenty of time to spend at the dinner table enjoying family time this Father’s Day.
Would you like to take your cooking skills to the next level?
Check out our cookery classes at The Waterman House Cookery School. It’s a fantastic opportunity to learn new culinary techniques or have a fun night out with friends. Follow this link for more information: www.waterman.house/pages/cookery-school-calendar-view.
CANNON OF LAMB
(Serves 6)
6 cannons of lamb (eye of the loin), with fat trimmed off. Each should weigh approximately 150g
Oil to cook
For the lamb marinade:
2 tbsp fresh oregano, chopped
1 lemon, juiced with rind grated
2 garlic cloves finely diced
60ml extra virgin olive oil
1 tbsp red wine vinegar
For the ricotta and tomato salad:
150g ricotta, crumbled
8 firm tomatoes of any shape and colour, cut into wedges
150g cherry tomatoes, halved
For the onion pickle:
4 red onions, finely sliced
3 tbsp olive oil
1 clove garlic, finely chopped
2 tbsp balsamic
Method:
Place the lamb in an oven proof dish. Mix the lamb marinade ingredients together and pour over the lamb. Cover in clingfilm and place in fridge for at least an hour. To make the onion pickle, dress the finely sliced onions with oil, and then add the garlic and balsamic, and place in a pan on a medium heat. Cook until tender.
For the ricotta and tomatoes, mix the ingredients thoroughly together.
Once nicely combined, and ready to serve, mix in the onion pickle. When ready to cook, remove the lamb from the marinade and pat dry. Season with salt and pepper and place on a frying pan. Place the frying pan on the hob to medium heat with 3 tbsp of vegetable oil and cook on all sides until lovely and golden.
As previously noted, I cook my lamb until pink, so, once browned on all sides, remove the lamb and cover in tin foil, letting it rest for 5 minutes.
Serve carved, with the tomato and ricotta salad.
BERRY TART
(Serves 8)
For the pastry:
30g icing sugar
1 egg yolk
60ml water
240g plain flour
200g butter, cut into small cubes and refrigerated
1 pinch salt
For the cream:
200ml double cream
30g caster sugar
1 tsp vanilla extract
For the berries:
700g fresh raspberries, blueberries and strawberries, halved
50g icing sugar for dusting
25g toasted almonds, chopped
Method:
To make the tart case, mix the icing sugar and egg yolk into a small bowl until smooth, and set aside.
In a food processor, add the flour, butter and pinch of salt until combined but lumpy.Remove the flour mix from the food processor and place onto a clean work surface. Make a well and add in the egg mix. Combine together, kneading gently into a dough.
Wrap the dough in cling film and place in the fridge for 30 minutes. Once cooled, roll out to the size of your tart case and place back in fridge for 15 minutes. Preheat the oven to 180°C.
When ready to place in the oven, prick the base of the dough with a fork and blind bake the tart case for 12-15 minutes until golden. (Note: blind baking is the process of covering the base with greaseproof paper and topping with baking beans – this is to prevent air pockets from puffing up in the dough).
After 12 minutes, remove the dough from the oven, removing the baking beans and greaseproof paper.
Pop the dough back into the oven for a further 10 minutes and once golden, remove from the oven and place on a wire rack to cool.
For the cream, whisk the double cream in a bowl, adding in the sugar and vanilla until soft peaks.
Top the case with the cream and layer on the soft fruit. Dust with the chopped almonds and icing sugar and serve. Ready to be enjoyed.
