Tag Archives: cooking

Peter Gordon shows ex-England star Will Greenwood how to make a roast leg of lamb

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Peter Gordon shows ex-England star Will Greenwood how to make a roast leg of lamb treat,

Watch our video where they show you how to prepare the perfect Mother’s Day treat for the special women in your life this Mothering Sunday

Mother’s Day is the time where we‘re even more grateful for the women in our lives. Whether it’s our mothers, grandmothers or mother in laws, why not try something different this year than the usual chocolates with a card?

Peter Gordon was joined by ex-England international rugby star Will Greenwood, to show him how to prepare a delicious roast leg of lamb meal with all the trimmings on behalf of Will and his children, to allow his wife to enjoy a relaxing Mother’s Day.

Peter Gordon’s delicious leg of lamb with roasted parsnips, baby carrots, buttered peas, broccoli and creamy mashed potato is the perfect recipe to impress this Mother’s Day. Peter talks Will through the recipe showing him how easy it is to try something different.

Peter Gordon is renowned for his culinary philosophy and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.

Watch our video and learn how you can give your mum or wife a break this Mothering Sunday with this great lunch.

Mother’s Day Roast Leg of Lamb

For 4-6

Preparation Time:20mins

Cooking Time: 2h 20

1 x 2 – 2.5kg leg of lamb

1 large red onion, peeled and chopped

4 cloves garlic, peeled and chopped (optional)

the leaves from 2 x 10cm stalks of rosemary

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

2 Tablespoons olive oil

4 medium parsnips peeled, topped and tailed, cut into chunks

1 bunch baby carrots, scrubbed

800g mashing potatoes, peeled and cut in half

100ml double cream

60g butter

1 medium head broccoli, cut into large florets

150g frozen peas

a small handful mint leaves, torn

1 ½ Tablespoons flour

Oven at 180 ?C 2 – 2 ½ hours

Place the lamb in a roasting dish and poke a thin small knife into it in about 20 places.

In a bowl, mix the onion, garlic, rosemary, thyme and olive oil with some salt and pepper and rub this all over the lamb.

Leave for 20 minutes, then rub it in again and place in the centre of the oven and roast for an hour.

Turn the lamb over and add the parsnips to the roasting dish along with half a tea cup of hot water.

Roast for 45 minutes, basting the lamb with the pan juices a couple of times.

Turn the lamb over again and add the baby carrots.

It will be cooked medium (which is lovely for leg of lamb) in another 20-40 minutes.

Boil the potatoes in lightly salted water.

Remove the lamb from the roasting dish and place in a dish loosely covered with foil and rest in a warm place for 20 minutes.

Drain the potatoes into a colander, then using the pot they were cooked in bring the cream and all but 1 Tablespoon of the butter to the boil. Return the potatoes to the pot and mash them with salt and pepper, keep a lid on the pot to keep warm.

Bring another pot of lightly salted water to the boil and add the broccoli. Bring back to the boil and add the peas. Bring back to the boil and cook 2 minutes. Drain, reserving the liquid, then toss with the reserved butter and mint and keep warm.

If you can place the vegetable roasting dish on the hob then remove the vegetables. If not, pour the roasting juices into a saucepan. Place over a moderate heat, add the flour and stir to make a paste, then slowly add the juices from the leg of lamb and as much liquid from the vegetables to make a gravy. Taste for seasoning.

To serve: simply carve the lamb and arrange on warmed plates with vegetables, mash and gravy.

British Onion and Potato Tortillas {Recipes}

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British Onion and Potato Tortillas

Serves 2

This is an ideal mid-week meal. It’s an idea dish to use leftovers so you could add bacon, peas or
cheese.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

2 British brown onions cut onto 12 wedges
3tbsp olive oil
300g new potatoes, cooked and sliced
5 eggs
2 tbsp parsley
Sea salt and ground black pepper

1. Heat the oil in a 20cm frying pan and add the onions. Cook the onions for 6-7 minutes or
until the onions are soft and lightly brown.
2. Add the potatoes and toss with the onions. Cook for a further 5-7 minutes, shaking the
pan occasionally to make sure nothing sticks to the bottom.
3. Break the eggs into a small bowl and beat lightly with a fork. Add the parsley and season.
Gently pour the eggs over the onion and potato mixture, shaking the pan so the egg
mixture runs into all the gaps.
4. Return to a low heat and cook gently for about 20 minutes or until the eggs are jut set.
5. Place the tortilla under a preheated grill and cook for a few minutes further or until the
eggs are completely set and the top is lightly brown.
6. Serve with a salad or as part of a packed lunch or picnic.

Onion and Potato Curry

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Onion and Potato Curry

Serves 4

This is a perfect vegetarian dish packed with flavour. It’s a delicious midweek meal for
vegetarians or those looking to eat less meat, or include as part of an Indian banquet.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

1 1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1 tbsp sunflower oil
2 sticks of cinnamon
3 garlic cloves, crushed
5 dried curry leaves
1 green chillies, seeds removed and chopped
2 British brown onions, peeled and roughly sliced
2-3 tbsp coriander, chopped
5 medium-sized new potatoes cut into chunks
10 ripe vine tomatoes
250ml water
150g frozen peas
Approx. 3 tbsp thick, plain yoghurt

1. Place the coriander seeds, fennel seeds and mustard seeds in a dry pan and heat gently
until they are lightly roasted and aromatic. Pour into a pestle and mortar and ground.
2. Pour the oil into a large, heavy-based pan, place over a medium heat and add the crushed
spices, cinnamon, garlic, curry leaves and chilli, a pinch of salt and cook for two to three
minutes. Add the onion, turn the heat down low and cook for 15 minutes or until the
onions are soft and beginning to take on a golden brown colour.
3. Add the potatoes, tomatoes and water then cover and cook for 20 minutes, or until the
potatoes are tender.
4. Add the peas and cook for a further 15 minutes. Stir in the yogurt and coriander leaves and then season and serve with warm naan bread.

Winter Slaw with Grilled Lamb Chops {Recipes}

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Winter Slaw with Grilled Lamb Chops

Serves 4

This is a fresher, lighter version of your usual mayonnaise covered coleslaw that can be made
ahead and stored in the fridge. You can also serve this slaw with steak, grilled salmon or a jacket
potato

Preparation Time: 25 minutes

Cooking Time: 10 minutes

For the winter slaw:
¼ red cabbage, finely shredded
¼ white cabbage, finely shredded
4 carrots, peeled and grated
1 British red onion, peeled and thinly sliced
1 green apples, cored and thinly sliced
1 tbsp lemon juice
2 tbsp dill, chopped
Handful lightly toasted pine nuts

For the dressing:
2 tablespoons Dijon mustard
1 tsp caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons red wine vinegar
For the lamb chops
1 tsp cayenne pepper
2-3 tbsp oil
8 lamb chops
Salt and freshly ground black pepper

1. Make the dressing by mixing all the ingredients together in a jar – giving them all a good
shake. The dressing can be made ahead.
2. Place the shredded cabbages, carrots and onion in a large mixing bowl and mix well. Toss
the apple in the lemon juice and add to the vegetables along with the dill. Add the pine
nuts just before serving.
3. Add the dressing and mix well, allowing the flavours to infuse together.
4. For the lamb chops, mix together the cayenne pepper and the oil until well combined. Rub
the lamb chops all over with the mixture, then season, to taste, with salt and freshly
ground black pepper.
5. Heat a griddle pan over a medium heat; add the lamb chops and cook for 2-3 minutes on
each side, or until golden-brown on both sides and cooked, but still pink in the middle.
6. Serve the lamb chops with a serving of the winter slaw.

Onion Tart Tatin {Recipes}

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Onion Tart Tatin

Serves 2

This dish looks impressive but is deceptively easy to make! Serve with a sprinkling of goat’s
cheese and rocket for a starter or light meal to impress. You could also make this in two separate
tart tins for individual portions.

Preparation Time: 20 minutes

Cooking Time: 35 minutes

2 British brown onions
1 British red onion
50g butter
2 tbsp clear honey
2 tbsp balsamic vinegar
A few thyme sprigs
Salt and freshly ground black pepper
250 g ready rolled puff pastry, defrosted if frozen
Little flour for rolling

1. Preheat the oven, 200°C/fan oven 180°C, Gas Mark 6
2. Cut the onions into wedges from the roots to the stems. Melt the butter in a 20 cm (8
inch) frying pan with a metal handle. Add the onions and fry over a medium heat for about
5 minutes, turning from time to time until just beginning to brown.
3. Add the honey and vinegar and cook for a further 5 minutes, moving and shaking the pan
occasionally so the onions do not stick to the pan. Arrange the onions so they make a
pretty pattern, remembering you will be inverting the tart. Add the thyme stems and
season well. Leave to cool while you prepare the pastry.
4. Roll out the pastry on to a lightly floured surface and cut into a circle slightly larger than
the diameter of the frying pan. Lift the pastry over the onions and tuck down the sides of
the pan or tin. Make 2 small slits for the steam to escape.
5. Bake for 25-30 minutes until the pastry is well risen. Leave to stand for 5 minutes. Turn
the pastry gently to release; you should be able to spin the tart tatin when it is ready to
serve. Cover the pan with a plate, invert then remove the pan leaving the tart now on the
plate.
6. Serve warm or cold, with a scattering of rocket and Parmesan shavings.

Summer Bread Salad {Recipes}

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Summer Bread Salad

Serves 4

This is such a versatile salad, make ahead of time and take as a packed lunch or ideal on a picnic.
The longer you leave it the more intense the flavours.

Preparation Time: 1 hour

1 small cucumber, roughly chopped
1 large British red onion, roughly chopped
3 very ripe tomatoes, roughly chopped
2 ready roasted peppers, roughly chopped
2 tbsp capers, rinsed and drained
1 small stale crusty loaf, ripped into large cubes
Sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 red chilli, finely chopped
1-2 tsp sugar

Handful fresh basil, freshly torn

1. Place the cucumber, red onion, tomatoes, roasted peppers and capers in a large bowl and
add the bread. Mix well and season with salt and pepper.
2. Whisk the olive oil, red wine vinegar, chilli and sugar and some salt and pepper together
and add to the bowl with the basil. Give it a good mix, then cover and leave in the fridge
for at least and hour overnight for the flavours to combine. The bread should feel moist
but not soggy. Serve as a starter or a salad.
3. Tip: if you do not have very stale bread – rip your bread and bake in the oven for 7-10
minutes until beginning to crisp.

Spicy Filled Roasted Stuffed Onions

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Frost is going to be publishing a number of recipes all based around British onions. Here is the first one. Yum.

Spicy Filled Roasted Stuffed Onions

Serves 4
These beautiful roasted onions are filled with a delicious, spicy lamb mince. You can substitute
lamb mince with beef mince if you prefer.

Preparation Time: 20 minutes

Cooking Time: 1 hour

4 large British red onions peeled
1 tbsp oil
225g lean lamb mince
2-3 tsp Ras El Hanout spice mix
Salt and freshly milled black pepper
50g sultanas
Grated zest of 1 lemon
2tbsp freshly chopped mint
2tbsp freshly chopped flat-leaf parsley
50g feta cheese, crumbled
125ml hot vegetable stock

1. Preheat the oven to 180°C/ fan oven 160°C, Gas mark 4,
2. Place the onions on a chopping board and cut off the top of each onion. Use a small knife
or spoon, remove the centre of each onion, keeping about2-3 layers of the onion. Finely
chop the removed onion.
3. Carefully trim the root end of each onion so they stand up and stand in an ovenproof dish.
4. Heat the oil in a large pan and fry the chopped onion until beginning to soften. Add the
mince and cook for a further 5-7 minutes or until the mince is brown. Drain any fat or
liquid that may be in the pan. Return the mince and onion to the pan.
5. Add the spice and seasoning and continue to cook for 2-3 minutes.
6. Remove from the heat and stir in the sultanas, lemon zest, herbs and feta
7. Spoon the mince filling into each onion, packing tightly.
8. Pour the stock around the onions, cover with foil and bake for 40 minutes.
9. Remove the foil and continue to cook uncovered for a further 20 minutes, or until the
onions are tender.
10. Serve the roasted onions with a mixed salad or couscous.

Flipping Pancakes On Their Heads

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It’s pancake time and Frost has new Ocado recipes to tickle your taste buds this Shrove Tuesday

Ocado is mixing up more than batter for Pancake Day with a range of quirky recipes to excite the taste buds. Whether you’re a traditionalist looking for a twist which isn’t just lemon, or fancy yourself as the new chef on the block, there’s a crepe recipe to suit all palates and cookery skills this Shrove Tuesday.

Baked Pear and Caramel Pancake Pudding

Using the nation’s burgeoning obsession with baking as inspiration, the Ocado Baked Pancake Pudding is an ideal recipe for all those Great British Bake Off fanatics. Created by Ruth Clemens, runner up of the 2010 series, this scrumptiously sweet and fruity pancake pudding is sure to be popular with all the family.

Lemon Curd

Putting a spin on an old favourite, the traditional lemon and sugar pancake, Ocado has created an exceptionally more-ish lemon curd cold topping to add real zest to your Tuesday treat.
Ham Hock, Gruyere and Duck Egg Galettes

Pancakes aren’t just for desert you know. This crispy, grilled Galette is truly tasty and a great dinner for those who prefer savoury treats. It looks pretty fantastic too – one to impress your Pancake Day dinner party, for certain.

Ban Xeo

If you have an adventurous palate, take on the Ban Xeo. Bursting with flavour this traditional Vietnamese spicy chilli, chicken and prawn pancake has a truly exotic edge. Invite loved ones over to celebrate your skill as well as those popular pancake festivities.

Healthy Spelt and Buttermilk Baby Pancakes

Ocado’s baby pancakes are a lighter option for those who aren’t looking to overindulge in the Shrove Tuesday festivities. These little wonders are topped with poached dried fruits, Greek yoghurt and sweet honey for a healthy touch. Delicious.

For further information on recipes and ingredients visit www.ocado.com.