6 fried lamb cutlets 

4 tbsn beetroot crème fraiche (see recipe below)

1 tbsn roasted crushed almonds 

few torn mint leaves 

 

Crumbed lamb

6 lamb cutlets, fat removed

80g bag of panko bread crumbs

2 eggs

2 tablespoons flour

 

Method

1.     Trim any excess fat from the lamb cutlets to make them leaner and easier to cook evenly.

2.     Get three shallow bowls or plates.

3.     In the first bowl, place the flour.

4.     In the second bowl, break and whisk the eggs until smooth.

5.     In the third bowl, add the panko bread crumbs.

6.     Take one lamb cutlet and dredge it in the flour, making sure it's fully coated. Shake off any excess.

7.     Dip the floured cutlet into the beaten eggs, allowing the excess to drip off.

8.     Finally, press the cutlet into the Panko bread crumbs, ensuring it is completely covered for a crispy texture.

9.     Repeat the process for all cutlets.

To cook the Lamb Cutlets:

Heat a non-stick skillet over medium-high heat with a little oil.

Once hot, add the breaded lamb cutlets.

Cook each side for about 3-4 minutes until golden brown and the lamb is cooked to your liking.

Beetroot creme fraiche 

270g cooked beetroot

100g cream fraiche 

2 tbsn red wine vinegar

1 tbsn maple syrup

8-10 mint leaves  

1 tbsn salts

Few turns of cracked black pepper

 

Method 

Combine the beetroot, 100g of crème fraîche, 2 tablespoons of red wine vinegar, 1 tablespoon of maple syrup, and the mint leaves in a blender.

Add about 10 turns of salt and a few turns of cracked black pepper to taste.

Blend until smooth and creamy, ensuring all ingredients are well mixed.

 

 

Leg of Lamb

1 x 3kg Lamb leg

1 tsp Garlic granules

1 tsp Dry rosemary

1 tsp Salt

Few turns of freshly cracked black Pepper

Anchovy and Herb Butter

30g anchovies

2 sprigs rosemary

3 garlic cloves

250g butter, softened

30g parsley leaves

Lyonnaise Potatoes

2 kg potatoes, peeled and sliced thinly

1 large onion, peeled and sliced thinly

500g chicken stock

Fresh thyme

20g salt

100g butter

 

Method

Take the leg of lamb out of the fridge and pre-heat the oven to 200deg C.

Start by making the potato Lyonnaise.

1.     Melt the butter in a large skillet over medium heat.

2.     Add the sliced onions and cook until they become soft and translucent, about 5 minutes.

3.     Add the potato slices to the skillet, along with the salt, and toss them until they are well coated with butter.

4.     Pour the chicken stock into the skillet and bring to a simmer.

5.     Transfer the potato and onion mixture to a baking dish, spreading it out evenly.

6.     Sprinkle the fresh thyme leaves over the top.

Take the lamb leg and pat it dry using paper towels. This helps the seasoning adhere better.

Using a sharp knife, make small incisions over the surface of the lamb. This will allow the flavours of the seasonings to penetrate the meat.

3.     In a small bowl, mix together the garlic granules, dry rosemary, and salt.

4.     Rub this mixture all over the lamb leg, ensuring even coverage.

5.     Finish by adding a few turns of freshly cracked black pepper to taste. Gently press the seasonings into the meat to adhere.

6.     Place the seasoned lamb leg on the Lyonnaise potatoes.

7.     Roast in the preheated oven for about 2 to 2.5 hours, or until the internal temperature reaches 63°C for medium-rare, or longer if you prefer more well-done.

To make the butter 

Blend Ingredients: In a food processor, combine the chopped herbs, garlic, and anchovies until they form a smooth paste.

2.     Add the butter to the herb-anchovy mix and blend until fully combined.

3.     Transfer the mixture onto a sheet of parchment paper, form into a log, and roll tightly. Chill in the refrigerator until firm. 

8Once cooked, remove the lamb from the oven and let it rest for at least 15 to 20 minutes. This allows the juices to redistribute, ensuring a juicy and tender roast.

 Serve the lamb with the lyonnaise potatoes and a few spoons of the anchovy butter

 

 

 

200g Provenance butcher rotisserie chicken, shredded or a leftover cooked chicken

200g jar roasted pepper sliced

1 red apple cut into match sticks

1/2 bag baby spinach

200g green beans, blanched

Balsamic dressing

 

Balsamic dressing

1 tbsn balsamic

1 tbsn wholegrain mustard 

2 tbsn sweet chilli sauce

1 ½ tbsn olive oil

Salt pepper

Method 

In a large bowl, mix the shredded chicken, roasted peppers, apple sticks, half a bag of baby spinach, and blanched green beans

To make the balsamic dress: in a small mixing bowl, add 1 tablespoon of balsamic vinegar, 1 tablespoon of wholegrain mustard, 2 tablespoons of sweet chili sauce, and 1 ½ tablespoons of olive oil.

Use a whisk or a fork to thoroughly mix all the ingredients together. Keep stirring until the dressing is well-emulsified and has a smooth consistency.

Add salt and pepper according to your preference. Start with a pinch of each and adjust as needed, mixing well after each addition.

If you’re not using the dressing immediately, pour it into an airtight container and store it in the refrigerator. Shake well before using, as the ingredients may separate over time.

2.     Toss the salad mixture with your desired amount of balsamic dressing

3.     Serve immediately 

We are pleased to present our new packs of Shabu Shabu Wagyu Beef from Japan.

The highest quality Japanese Wagyu A5 chuck, expertly sliced in Japan and packaged in the perfect serving size to make for the most luxurious hot pot and other dishes. Here is an easy recipe by Matt Burgess to get you going.

Hot Pot Ingredients:

1 tbsn chilli oil 

100g wagyu thinly sliced

2 x Bok choy 

250g udon Noodles 

½ bunch Enoki mushroom 

2 tbsn spring onions 

¼ Chinese cabbage

100g Wagyu Shabu shabu 

 

Dashi

1ltr water

2 x tbsn dashi powder

20g kombu

2 tbsn soy

2 tbsn mirin

 

Orange Ponzu Recipe

2 tablespoons freshly squeezed orange juice

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 cinnamon stick

3 tablespoons mirin

1 thumb-size piece of ginger, peeled and finely chopped

10g orange peel

 

Method

1.     In a small saucepan, combine orange juice, soy sauce, rice vinegar, cinnamon stick, mirin, chopped ginger, and orange peel.

2.     Heat the mixture over medium heat until it begins to simmer.

3.     Reduce heat to low and let it simmer for 5 minutes, allowing the flavors to meld.

4.     Remove from heat and let it cool completely.

5.     Strain the sauce into a clean container, discarding the solids.

6.     Store in the refrigerator for up to a week.

 

Goma Dare (Sesame Sauce) 

3 tbsn tahini

3 tbsn mirin

2 tbsn soy

1 tbsn sesame seeds

 

Method

1.     In a bowl, mix 3 tablespoons of tahini, 3 tablespoons of mirin, and 2 tablespoons of soy sauce until smooth.

2.     Stir in 1 tablespoon of sesame seeds.

3.     If needed, add a splash of water to achieve desired consistency.

 

This method combines all the ingredients quickly for a rich and flavorful goma dare, perfect for salads, noodles, or as a dipping sauce.

 

Method for the hot pot

1.     Boil 1ltr of water with the dashi powder, soy, mirin and kombu in a medium sauce pan, nabe pot, or electric frypan.

2.     Chop cabbage and choy into 3cm x 3cm squares, and finely chop spring onion. Separate enoki mushroom roots. Place everything on a plate and set next to the shabu shabu pot.

3.     If you have frozen udon noodles, boil water in a bowl and pour it over them to loosen and thaw. Drain and set aside.

4.     Prepare two small sauce bowls for each person with chopsticks (or forks if preferred). Fill one with ponzu (2 tbsp) and the other with sesame sauce (2 tbsp).

5.     If serving rice, prepare small bowls for each person and set them in front of the dipping sauces.

6. Place what you want to cook in the hot pot and bring it back to your bowl. The Shabu Shabu only takes less than a minute to cook each one in the hot water. Mix and match the ingredients and sauces as you like

Ingredients:

780g beef short rib (1 rib)

1 carrot, peeled

1 plum tomato, halved

1 bunch of parsley, with the stalks removed

2 red chillis, halved

1 onion, peeled and sliced

10g vegetable oil

2 sprigs of rosemary

4 bay leaves

½ bulb of garlic

2 cups beef stock 

400 ml water

2 tablespoons crème fraiche

1 tablespoon whole grain mustard

Salt and pepper

 

Method:

Preheat your oven to 160°C.

Heat vegetable oil in a large ovenproof pot over medium-high heat. Add the beef short rib and brown on all sides.

Once browned, remove the beef and set aside.

In the same pot, add the carrot, onion, plum tomato, red chili peppers, rosemary, bay leaves, and garlic. Sauté until the onions are translucent.

Deglaze the pot with the beef stock and water, scraping up any browned bits from the bottom.

Return the beef to the pot. Bring to a simmer, cover with a lid, and transfer to the oven.

Braise in the oven for 2.5 to 3 hours or until the meat is tender and falling off the bone.

Remove the pot from the oven. Take out the beef and set aside to rest.

Strain the cooking liquid, discarding the solids.

Simmer the strained liquid over medium heat until slightly thickened.

Stir in crème fraiche and whole grain mustard, then season with salt and pepper to taste.

 

"I always create a stock with my leftover chicken bones.  When you are buying a quality piece of meat, it is worth using up every last bit of it and this soup, using the Sichuan Spatchcock Chicken from the previous recipe, really hits the spot with the Sichuan flavour giving it another dimension.  Or you can use it with any whole chicken carcass such as the weekend roast. The beauty of this is that you can use up lots of random veg from the fridge. As long as you do the base of olive oil, onion + garlic which gives it body, the rest can be a mix.  The below is what I had to hand."

Ingredients:

Leftover chicken bones from the Sichuan chicken recipe card or any chicken carcass

4 litres of water

Extras:

2 tbsp olive oil

1 white onion, sliced

4 garlic cloves, sliced

1 medium carrot, thinly sliced

1 peeled sweet potato, cut into 2cm pieces

1/2 broccoli, roughly chopped

200g cooked beans of choice (I did borlotti)

100g button mushrooms 

200g leftover roast squash

Toppings:

Parmesan cheese and Nina's Saucy Chilli Sambal (available at Provenance Shops)

Method:

Set a large stock pot to a medium to high heat + add in the chicken bones.  Cover with water, about 4 litres.  Bring to a boil + then down to a simmer for 1 hour. 

While that cooks, start on soup base, set a large frying pan to a medium heat + add 2 tbsp olive oil followed by the sliced onion.  Simmer until caramelised for about 15min adding a little more olive oil if needed.  Then add the garlic + fry for 2mins. 

After 1 hour, sieve the stock.  Remove any leftover bits of chicken from the bones + place to one side.  Add sieved stock back to the stock pot as well as contents of frying pan, chopped carrots + sweet potato. Bring to a boil + then simmer for 8mins.  Then add broccoli + mushrooms + simmer for 2-3mins to cook. Next, pour in beans, roast squash, leftover chicken + check seasoning. 

Serve hot with some grated cheese on top + a spoon of Chilli Sambal.  Store for 3 days in the fridge or freeze.

 

You can find Nina's Saucy Sauces online for delivery and in-store. Follow Nina for more inspiring recipes here.