Mrs. Jackson Cooks

Life through food

An Easter extravaganza: chargrilled squid, slow roasted lamb and st. clements pie

on April 10, 2012

I’ve been debating whether to do this as separate posts or all in one, and I’m going with all in one – hope it’s not too full on!  Although having said that, it felt full on to cook it for 7 people – bit like Christmas all over again, but without the hangover….got something right at least!

But the whole thing was delicious and I did enjoy making it.  If you’re thinking of doing a dinner party there’s some great ideas here.  Not really suitable for veges though – and I was a bit relieved not to have any coming as I’d have to do something completely separate for them.  What I loved about this was all the flavours and spices in it – both the squid and lamb used quite a lot of different spices so we had quite a mix of flavours.  And the tangy lemon tart to finish was perfect after all the richness of the lamb.

The lamb, incidentally came from a farm near Hebden Bridge.  I happen to know the lady that owns the farm and she sold me a load of lamb cuts, as well as regular egg deliveries.  And I do notice the difference in the meat.  I don’t really notice it with organic meat from the supermarket or butchers but definitely with it coming fresh from this farm – and the eggs are so yellow and tasty too.  I think the lamb had a lot more flavour and was a lot more tender than supermarket versions.  But you can do it with any lamb – not only if you happen to know someone with a farm!

The squid recipe is an Ottolenghi recipe and so it’s a bit bitty and fiddly but it’s not complicated.  There’s just lots of steps – I think you could combine some of them quite easily but it’s up to you – I followed it more or less – with the exception of replacing sumac with lemon juice and zest because I didn’t have it and had no idea where to get it!  By comparison, the lamb is ridiculously simple!  And great for dinner parties because you can shove it in the oven and forget about it.  And the pudding can be made the day before if you want.

The original recipes are here – I have adapted all slightly, to reflect what I had available to me.  The shoulder of lamb served 7 very well – there wasn’t much at all left over, but if you did have fewer guests the leftovers would make very nice sandwiches for lunches in the following week.

http://www.guardian.co.uk/lifeandstyle/2012/mar/30/squid-salad-braised-chicory-recipes

http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/slow-roast-shoulder-of-lamb-with-merguez-spices-recipe

http://www.bbcgoodfood.com/recipes/2063673/st-clements-pie

Tangy squid and pitta salad

Serves 7

  • 700g cleaned and prepared baby or adult squid (adult squid cut into thin rings)
  • 2 tbsp olive oil
  • 2 lemons, 1 juiced and zested
  • salt & pepper
  • 2 large pitta (white or wholemeal) sliced into thin strips
  • 60g capers
  • 4 celery stalks cut thinly on the diagonal
  • large handful of celery leaves chopped or rocket (if leaves unavailable) – I used a combination as I had some leaves but not enough
  • 1 tsp all spice berries (or ground all spice), ground
  • 1/2 tsp chilli flakes
  • 1 tsp pink or green peppercorns, crushed and ground
  • handful of chopped fresh parsley
  1. Put the squid rings in a bowl with the oil, lemon juice and zest, salt & pepper.  cover and place in the fridge until needed.
  2. Meanwhile, peel the remaining lemon and chop the segments up into small bits and place in a large serving bowl.
  3. Add the celery leaves or rocket to the lemon and the spices and parsley – mix well and set aside.
  4. Toast the pitta in some olive oil in a pan for a few minutes until crispy and starting to char in spots, remove these onto a plate to keep warm.
  5. Follow the pitta with the capers – fry until crispy and turn onto the pitta slices.
  6. Follow the capers with the celery and fry for a few minutes until softened slightly and tip onto the pitta and capers.
  7. Finally flash fry the squid with the marinade juices and zest for a minute until just cooked through.  Tip the pitta, capers and celery into the serving bowl with the lemon and leaves and stir well.  Then tip in the squid and give it another stir before serving immediately with a nice dry white wine.
  8. Enjoy all the spicy zingy flavours!

Slow roast spiced lamb shoulder

Serves 6-8 (or 4-5 with leftovers)

  • 1 shoulder of lamb
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ cinnamon stick, broken up
  • 1 tsp black peppercorns
  • 1/2 tsp chilli powder
  • 2 tsp paprika
  • 2 garlic cloves, finely chopped
  • Leaves from 2 large rosemary sprigs, finely chopped
  • 2 tsp sea salt
  • 2 tsp olive oil
  • Roast potatoes and veges to serve
  1. Pre-heat the oven to 22o degrees celsius.  
  2. Score the shoulder joint all over with a knife to just under the skin.  
  3. Put all the whole spices in a pan and lightly toast still the start popping.  Tip into a pestle and mortar and roughly grind.  Add the ground spices, garlic, salt and olive oil to mortar and stir well to combine to a thick paste.
  4. Using your fingers spread half the spices all over the lamb-  including sides and underneath and especially in the cuts that you’ve made.  
  5. Roast in the oven for 30 minutes.
  6. Remove from the oven and turn the oven down to 120 degrees celsius
  7. spread the remaining spices over the lamb using the back of a spoon, pour a glass of water in the bottom of the roasting pan the lamb is sat in (not over it) and cover in foil.  
  8. Return to the oven for 6 hours.
  9. Remove, allow to rest for a bit and then using a carving fork, tear the lamb off the bones (it should fall off easily) and serve with the roasted vege and potatoes and the juices from the pan poured over it.  
  10. Enjoy (perhaps with some red wine this time?!).  

St. Clements Pie (orange and lemon pie)

Serves 10 ish

  • 250g digestive biscuits
  • 85g butter (unsalted)
  • 3 lemons zested and juiced
  • 2 oranges zested and juiced
  • 1 tin condensed milk
  • 1 large egg plus 4 large egg yolks
  • 150ml double cream
  • 100g greek yoghurt
  • 4 tbsp icing sugar
  • more lemon zest
  1. Pre heat the oven to 180 degrees celsius
  2. Lightly grease an ovenproof flan dish or removable bottom cake tin
  3. Put the digestives in double bagged food bags tied tightly and bash with a rolling pin or spoon until they form crumbs.
  4. Melt the butter in a pan and remove from the heat.
  5. Add the digestive crumbs to the butter and mix well.  
  6. Tip the crumbs into the dish and spread out and pat down to form a crust along the bottom and up the sides.
  7. Bake in the oven for 15-20 minutes (keep an eye on this – mine did quite quickly and the first one burnt).  
  8. Remove from the oven, turning it down to 160 degrees celsius and allowing the crust to cool slightly.
  9. Meanwhile whisk the egg and yolks with an electric mixer until light and fluffy.  Add the condensed milk and orange & lemon zests and juices and whisk again until well combined.
  10. Pour the topping over the crust and bake in the oven for about 20-25 minutes until set (not going brown though).  Again keep an eye on this so it doesn’t over cook.
  11. Remove from the oven and allow to cool.  Then refrigerate for about 3-4 hours or overnight.  
  12. Just before serving, whip together the cream, yoghurt and icing sugar and dollop over the pie.  Sprinkle over the remaining zest and serve with some coffee
  13. Enjoy!  
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