Wednesday, March 24, 2010

Yummm! Neneh & Andi Dish It Up : Sunday Lunch

Here's a little secret about me (and the folks that know me from way back can vouch): When I was 11 or 12 years old, I wanted to be Neneh Cherry. So much so, that I almost got a Wave Nouveau for my 6th grade graduation, after showing my stylist a picture of her. Fortunately, I realized what she was trying to do in time and it never happened!!!

Imagine my joy years later when I discovered (courtesy of YouTube) that Neneh Cherry is a Foodie, like I am... and in fact actually had her own cooking show with BFF Andi Oliver? This show is dope, nuff said. The few episodes I've been able to see online were great. I wanted to share one of my favorite episodes, along with the recipes. Enjoy!!!

Balsamic, maple and molasses-dipped roast lamb

For the liquid marinade
splash olive oil
1 red onion, chopped
3 garlic cloves, crushed
½ (75cl) bottle red wine
100ml/3½fl oz balsamic vinegar
1 tbsp butter
3 tbsp honey
1 tbsp molasses
3 tbsp maple syrup
For the dry marinade
small handful rosemary, chopped
small handful thyme, chopped
3 garlic cloves, crushed
sea salt and freshly ground black pepper
splash olive oil
For the lamb
1 x 2kg/4lb 6oz leg of lamb
1-2 sprigs rosemary (optional)
1-2 sprigs thyme (optional)
sea salt and freshly ground black pepper
For the gravy
splash olive oil
½ onion, finely chopped
all the lamb marinade and pan juices
½ (75cl) bottle red wine
lamb stock, if needed
knob butter (if necessary)
1 tsp flour (if necessary)


1. For the liquid marinade, heat the olive oil in a large saucepan over a low heat. Add the red onion and garlic and cook until softened.
2. Add the remaining liquid marinade ingredients and simmer until the mixture takes on a slightly syrupy consistency. Leave to one side.
3. For the dry marinade, crush the rosemary, thyme and garlic in a pestle and mortar, along with sea salt and freshly ground black pepper. Add a splash of olive oil.
4. Run the lamb under cold water and pat dry with kitchen paper. Place the lamb on a baking tray.
5. Using a sharp knife, make incisions in the lamb, deep enough to pierce the fat, but without cutting through the flesh.
6. Push pinches of the dry marinade down into the incisions in the lamb, reserving a small amount. You can use the handle of a teaspoon to push the marinade into the lamb, or alternatively use your fingers.
7. Pour over the liquid marinade, taking care to cover all the lamb. Sprinkle over the remaining dry marinade. Cover the lamb with cling film and set aside.
8. If you like, you can drop in a sprig or two of rosemary or thyme to the marinade surrounding the lamb. Leave the lamb overnight (or about two hours if you don't have time).
9. When you are ready to cook the lamb, preheat the oven to 220C/400F/Gas 7. Spoon the marinade surrounding the lamb out of the tray and into a bowl. Sprinkle the lamb with more sea salt and freshly ground black pepper to taste.
10. Place the lamb in the preheated oven and roast for 20 minutes.
11. After 20 minutes, reduce the temperature to 180C/350F/Gas 4. At 30-40 minute intervals, remove the tray from the oven and baste the lamb with the marinade liquid in the tray and any reserved liquid from the bowl.
12. After two hours coking time, remove the lamb from the oven and let it rest in a warm place for at least ten minutes before carving.
13. For the gravy, heat the olive oil in a pan and add the onion. Cook until the onion is softened, but not coloured. Add what is left from the lamb marinade in the bowl, any juices that have collected in the tray and the wine. If you feel there is not enough liquid, add some lamb stock.
14. Boil the gravy vigorously for a few minutes and then turn down and simmer until you are ready to serve - the liquid should reduce and thicken. If the gravy appears too thin, make a paste in a small bowl by mixing together a small amount of butter and flour with your fingers. Whisk the paste into the simmering gravy to thicken the gravy.
15. Serve the lamb in slices with the gravy poured over.

Callaloo-inspired greens

5 handfuls spring greens or fresh callallo or spinach
dash olive oil
2 garlic cloves, crushed
1 bunch spring onions, chopped
salt and freshly ground black pepper
2 tbsp white wine vinegar
100ml/3½fl oz chicken stock (vegetarians can substitute with vegetable stock)
salt and freshly ground black pepper (or substitute the salt with soy sauce or tamari)


1. Wash the greens under a cold tap. Drain them well, then chop roughly and set aside.
2. Pour the olive oil into a heavy-based pan, add the crushed garlic and the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time.
3. If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder.
4. After a few minutes of cooking, gradually add the vinegar and stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) and freshly ground black pepper to taste.
5. When the greens are tender and shiny, remove from the heat and transfer to a serving dish. Serve hot.

Roasted vegetable stack on griddled halloumi cheese with minted grapefruit dressing

1 each red, green, and yellow sweet peppers, quartered, seeds removed
1 medium aubergine, sliced in half lengthways
1 medium courgette, sliced in half lengthways
olive oil
1 x 250g/9oz block halloumi cheese
courgette flowers, for garnish (if available)
4 mint sprigs, to garnish
For the dressing
1 x 200ml/7fl oz pot low-fat crème fraîche
½ handful fresh mint, finely chopped
½ ruby grapefruit, juice and flesh
salt and freshly ground black pepper, to taste


1. Preheat the oven to 200C/400F/Gas 6.
2. Place the prepared peppers, aubergine and courgette on a baking tray, drizzle with olive oil and roast for about half an hour, until the vegetables are tender and slightly crusty on the outside. Place the vegetables to one side.
3. Cut the halloumi lengthways into eight slices. Brush a griddle pan with oil and place over a medium heat. Place the halloumi on the griddle pan and cook until golden-brown on both sides.
4. Place a slice of halloumi on each of four plates and stack alternate slices of the vegetables on top. Finish with another slice of the cheese on top.
5. For the dressing, place the crème fraîche, mint, grapefruit juice and grapefruit flesh in a bowl. Add salt and freshly ground black pepper to taste.
6. Serve the dressing alongside the vegetable stack garnished with courgette flowers (if using) and mint sprigs.

Hibiscus sorbet cocktail*
1 x 75g/2½oz sorrel
Honey, to taste
Maple syrup, to taste (alternatively replace the honey and maple syrup with sugar to taste)
Large handful ice
4 shots vodka
1 punnet frozen raspberries
1 punnet frozen tropical fruit
1 bottle rosé champagne or cava
1 bunch fresh mint
Dash lime juice
A few mint leaves
Angostura Bitters

1. Boil a medium-sized kettle of water.
2. Place the sorrel in a large pan and pour in most of the kettle of boiled water.
3. Let the water cool, strain the flowers and discard them. Sweeten with honey and maple syrup to taste (or, if you prefer, just use sugar to taste).
4. Fill a blender with the ice, vodka, raspberries and tropical fruit and about 300ml/½ pint of the brewed hibiscus-flavoured water, then blend. (You can add a tablespoon of honey, syrup or sugar to the remaining brewed hibiscus and keep it in the refrigerator for a refreshing drink.) At this point it should have a slushy consistency.
5. To serve, pour the blended mix into a Martini glass until half-full, then top up with champagne (or cava). Add a dash of lime and garnish with a sprig of mint. Serve with a small spoon if desired or drink it like a frozen Margarita.

*For some reason, the link on BBC isn't working, but I found the recipe here.

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