Home sweet home for a few days with our newest edition to the family Nacho the terrier.
And just like an episode of the good life I made dinner with that was totally home grown, lamb from our sheep, and all veg from the garden.
I made Lamb fillet with a broad bean pesto, roasted beetroot with balsamic and roast new potatoes with caramalised onions.
Broad Bean Pesto
I cant give an exact recipe because I can't remember the amounts I used but a rough guide is:
200g cooked broad beans
1/2 lemon juiced
4 tbsp olive oil
handful of basil and mint leaves
pinch salt and pepper
Unfortunatley broad beans are fairly labour intensive but after you have podded them, boil for around 2 - 3 mins and then refresh in ice water. When cold shell them.
Pureé the beans and add a little lemon juice, olive oil and herbs, seasoning and tasting, it may need loosening up so you can do this by ading more lemon juice or olive oil, or a splash of water.
Get whole raw beetroot and give it a wash and take of the stalk. Place on a big bit of tin foil and drizzle on a little olive oil and balsamic, season and add a few bashed cloves of garlic, salt and pepper, close the foil aorund it and cook for around an hour until it is soft enough to stick a knife through.
When its cooked let it cool a bit and then peel off the skin with a knife. Chop into segments and return into the oil and garlic mix and serve hot.
For the new potatoes, slice up a couple of onions and chop the potatoes, mix together with oil, salt and a little dried or fresh rosemary and roast until golden.
The lamb fillet is like beef fillet so minimal cooking is best or it dries out. Trim off any fat and sear in a hot pan quickly. Cook in the oven at 200c for around 8-12 mins for medium rare. Leave to rest for 10 mins before slicing covering with tin foil and a oven cloth to keep warm.
I made Lamb fillet with a broad bean pesto, roasted beetroot with balsamic and roast new potatoes with caramalised onions.
Broad Bean Pesto
I cant give an exact recipe because I can't remember the amounts I used but a rough guide is:
200g cooked broad beans
1/2 lemon juiced
4 tbsp olive oil
handful of basil and mint leaves
pinch salt and pepper
Unfortunatley broad beans are fairly labour intensive but after you have podded them, boil for around 2 - 3 mins and then refresh in ice water. When cold shell them.
Pureé the beans and add a little lemon juice, olive oil and herbs, seasoning and tasting, it may need loosening up so you can do this by ading more lemon juice or olive oil, or a splash of water.
Get whole raw beetroot and give it a wash and take of the stalk. Place on a big bit of tin foil and drizzle on a little olive oil and balsamic, season and add a few bashed cloves of garlic, salt and pepper, close the foil aorund it and cook for around an hour until it is soft enough to stick a knife through.
When its cooked let it cool a bit and then peel off the skin with a knife. Chop into segments and return into the oil and garlic mix and serve hot.
For the new potatoes, slice up a couple of onions and chop the potatoes, mix together with oil, salt and a little dried or fresh rosemary and roast until golden.
The lamb fillet is like beef fillet so minimal cooking is best or it dries out. Trim off any fat and sear in a hot pan quickly. Cook in the oven at 200c for around 8-12 mins for medium rare. Leave to rest for 10 mins before slicing covering with tin foil and a oven cloth to keep warm.