Tag-Archive for » Goats Cheese «
This is a wonderful stuffing for lamb I made this the other night with lamb fillets. I sliced them very carefully down the centre being careful not to go all the way through, I opened them out and pounded with a meat mallet. I then placed the stuffing on one side and rolled up and secured with kitchen string just as you would a boned leg. I was only making for 2, hence the lamb fillets and I have been testing recipes for the Christmas table, this one is going on my list it was superb. I served mine over parsnip mash and fresh vegetables with a homemade gravy. If you would like to read more reviews of this recipe please click here.
If you have been keeping up with the progress of my beautif
ul handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4lbs Leg of lamb (boned weight)
Salt and pepper
Kitchen string
For the stuffing
1/2 Tablespoon olive oil
1/2 Large onion, finely chopped
2 3/4 Ounces walnut pieces
2 1/4 Ounces breadcrumbs
5 1/2 Ounces goat’s cheese
8 Fresh figs, quartered
3 Sprigs thyme, leaves only
1 Egg, beaten
Method
1. Preheat the oven to 400 degrees F.
2. Trim the lamb of excess fat. Open it out flat and season the inside with salt and pepper.
3. Heat oil in a pan, and cook the onion until soft. Toast the walnuts in a dry pan until just turning brown. Break the goat’s cheese into little nuggets.
4. Gently mix all the stuffing ingredients together, bind with the egg and season with salt and pepper. Spread the stuffing on the opened piece of lamb. Roll it up and tie at intervals with string.
5. Season the outside of the lamb with salt and pepper and roast in the oven for 15 minutes.
6. Turn the heat down to 375 degrees F, and cook for another hour, then serve- the lamb will be pink.
All photos taken by me unless otherwise stated.
I had some good sized chicken breasts to use up and it is so hot here at the moment you can’t think of making heavy meals. I decided to do something quick and easy and something that could be done on the BBQ so I did not heat up the house anymore than it already was. It was very tasty and enjoyed by all, from the photo I know the chicken looks burnt but that was just the pesto on the outside and it had a wonderful flavour while still retaining moisture to make it tender.
If you have been keep
ing up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Chicken Breasts
3 Tablespoons basil pesto sauce (will need less if breasts are small)
200-250g Romaine lettuce leaves
1/2 Avocado, flesh removed and chopped
4 Bacon rashers, chopped
2 Eggs
4 Sun-dried tomatoes, chopped
100g Goats cheese, sliced
1 Small red onion, sliced thinly
6 Slices cucumber, halved
Method
1. Coat breasts in pesto, cook on the BBQ or under grill or pan fry until cooked through.
2. While chicken is cooking cook bacon, until crisp, drain on absorbent paper.
3. Hard boil eggs, peel, chop into pieces.
4. Divide lettuces leaves between 2 plates, arrange, tomato, goats cheese, cucumber, avocado, bacon, eggs and onion on top of lettuce.
5. Slice chicken thickly and lay on top of salad. Serve with either homemade dressing or store bought. I like to make a creamy balsamic dressing to go with this salad.
Serves 2
all photos taken by me unless otherwise stated.
