Maroccan Vegetable CousCous
2 zucchinis, thickly sliced
1 large green capsicum, seeded and sliced
8 cherry tomatoes, halved
2 carrots, peeled and finely chopped
Tiptree Hot Mango sauce
4 large garlic cloves, peeled and left whole
1 ½ tbsp.. Filippo Berio olive oil
Maldon salt and pepper
1 ½ cups of Sapori Med couscous
25g Lurpak butter
Preheat oven to 200*C. Place garlic and vegetables in a shallow roasting tin. Season with black pepper and drizzle with olive oil.
Roast vegetables for 50 minutes, turning them occasionally until tender.
Place couscous in a deep ovenproof dish and pour over 2 cups of boiling water and cover. Leave for 7 minutes. Cover with foil and place in the oven with vegetables for their final 10 minutes.
Fluff up the cooked couscous and stir in the butter and herbs. Serve the roasted vegetables on top of the couscous. Sprinkle with hot mango sauce to taste.
Risotto with Pear and Montasio d’Allevo Cheese
350g Casa Arborio rice
60g Lurpak slightly salted butter
50g Montasio d’Allevo cheese, grated
1 Anjou pear, not over ripe, grated
1 small onion, finely chopped
1 cup of vegetable stock
½ cup of dry white wine
Maldon sea salt and black pepper
Melt the butter in a casserole dish and soften onion. Add rice and roast for 3 minutes
Pour in the wine and let evaporate. Add a ladle of stock and stir until it has been absorbed by the rice. Add stock, ladle at a time, stirring constantly until absorbed.
Bring the rice to simmer for 10-12 minutes, then add the grated cheese and half the grated pear. When the rice is ready, season with salt and pepper and add a knob of butter.
Dish out and place the other half of grated pear, Montasi cheese flakes and fresh parsley on each dish before serving. Pair with a good Chardonnay or Burgundy white wine.
Lamb Skewers Recipe
Pan-fried Lamb Skewers with Sesame Seeds, Deglazed with Plum Pulp Vinegar
600/700g of boneless leg of lamb, trimmed and cubed
Beaufor Dried Plum Pulp Vinegar
Lurpak Unsalted Danish Butter
Maldon salt and pepper
4 wooden skewers
Assemble the skewers alternation lamb and onions. Roll in sesame seeds.
Fry in pan with better, seal and reduce heat.
After cooking skewers, deglaze with Dried Plum Pulp Vinegar, stir in butter, then deglaze again. The skewers will caramelize slightly and develop a juicy creamy sauce.
Serve lamb skewers while hot with a salad.