Top secret recipes
Spicy Lamb Chop Served with Rice Timbale
Ingredients
1 tsp paprika
1 tsp turmeric
1 tsp ground cinnamon
1 tsp mixed spice
1 lamb chump chop
2 tsp vegetable oil
For the timbale
110g/4oz basmati rice
water for cooking
1 chicken stock cube
1 handful of spinach, roughly chopped
1 onion, diced
1 tsp butter
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Mix all the spices on a plate and coat the lamb chop in the spices, covering evenly.
3. Heat the oil in a griddle pan, and cook the lamb for 3-4 minutes on each side, or until cooked.
4. To make the timbale, place the rice into a heatproof pan and add enough water to cover, allowing a thumb's tip of water above the rice.
5. Sprinkle the stock cube onto the water, bring to the boil, and then lower to simmer. Cook for a further five minutes. Stir in the spinach and the onion.
6. Transfer to the oven and cook for five minutes, stir in the butter, and season to taste.
To serve, place the rice in a ramekin, press down with the back of a spoon and then turn out onto a plate. Place the spicy lamb chop in a serving dish.
This Delicacy needs to be served and eaten hot to enjoy a healthier way of living.
Cauliflower with Mull Cheddar Soup
Ingredients
50g/2oz butter
1 medium onion, finely chopped
1 clove garlic, crushed
1 large cauliflower
900ml/1?pt boiling water
50g Mull cheddar, grated
Malden salt and freshly ground white pepper
50ml/2fl oz double cream
For the parsley oil:
4 tbsp chopped fresh parsley
90ml/6tbsp olive oil
Method
1. Heat the butter in a large pan. Add the onion and garlic and leave to cook on a medium heat for 2 or 3 minutes, until they become soft and clear.
2. Whilst the onion and garlic are softening, chop the cauliflower as finely as possible. Add the chopped cauliflower to the onions and pour in the boiling water. Bring back to the boil. Reduce the heat and simmer for 30 minutes.
3. To make the parsley oil, bring a small pan of boiling water to the boil. Throw in the parsley and boil for 30 seconds. Drain through a sieve and dry on kitchen paper. Mix the parsley with the oil and blend with a stick blender until smooth. Set aside.
4. When the cauliflower is tender, stir then taste the soup, add the Mull cheddar and adjust the seasoning, if you think it needs it.
5. Whiz the soup with the cream in a liquidizer - this will give the soup a really smooth texture, a food processor will not give a velvety smooth texture to the soup. Ladle into warm soup bowls and drizzle with parsley oil before serving.
Note: If you plan to freeze the soup, freeze it without the cream - add this later when you reheat the soup.
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