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Spiced Mutton with Apricots
Ingredients: 1 kg mutton shoulder chop or braising steak 250g/9oz organic, unsulphured dried apricots 2 tbsp olive or sunflower oil 3 cloves garlic, crushed 2 large onions, peeled and sliced 3 large carrots , peeled and cut into 2cm/¾in chunks 2 cinnamon sticks 2 tsp ground cumin 1 tbsp whole coriander seeds, lightly crushed 6 cardamom pods, lightly crushed a … Continue reading
Braised Mutton Chops with Cider and Root Vegetables
A great feast for six, this recipe is full of autumnal flavours. Try to find a dry cider made from a single variety of apple. Serve with a celeriac and potato puree and a glass of the cider. SERVES: 6 INGREDIENTS: 4 large mutton chops (or steaks). Remove any surplus fat. 2 leeks sliced into 1cm (0.5”) rounds 16 baby turnips 16 … Continue reading
Braised Mutton and Caper Cobbler
A hearty mid-week supper that’s delicious served on its own or with some creamy mash to soak up the juices. Serves: 6 Ingredients: For the Stew 1kg (2.2lb) diced leg of mutton 2 celery stalks, halved 3 medium carrots, peeled and cut in half 1/2 small swede, cut into 12 chunks 6 shallots, peeled 6 small turnips, scrubbed but not … Continue reading
Mutton and Turnip Pie
The filling for this simple pie is slow-cooked to help the flavours of the mutton and the vegetables combine. Serve on a cold day with buttered cabbage, boiled potatoes or mashed swede and enjoy with a fruity red wine. Serves: 6 Ingredients: 1kg (2.2lb) neck fillet of mutton, cut into rough 2cm pieces Plain flour for dusting 2 large onions, … Continue reading
Poached Leg Welsh Mutton with Caper Sauce
Ingredients: 1 Leg of mutton 2 onions 2 carrots ¼ celery 200g button mushrooms 2 leeks 1 bouquet Garni 5 l chicken white stock 400ml cream 60g capers (salted or in brine) Garnish 200g carrots 200g celeriac 200g celery [all cut in buttons] 500g new potatoes Method Take the leg of mutton and soak in water to degorge overnight. Place … Continue reading
Slow Roast Loin of Mutton with Autumn Vegetables
Ingredients: 1 loin of mutton 100 ml oil 100g butter 150g mirepoix vegetables 1 bouquet garni of herbs (thyme, mint, parsley, bay leaf, tarragon) 1/2 head garlic 100g shallots 300 ml thickened brown veal or chicken stock 200 ml white wine This can be pot roasted on or off the bone. The recipe that follows is off the hone before … Continue reading
Pasta Bake with Sausages or Bacon
500g pasta (penne or rigatoni is best) 500g good quality sausages or 250g bacon 2 tins tomatoes 2 mozarella (low fat is ok if you prefer) 100g cheddar or parmesan (whichever you prefer) 1tsp oregano or basil 4 tbs olive oil Heat oven to 175C/gas mark 4 – Cook the sausages/bacon in the oven for 20 minutes in the pan/dish … Continue reading
Roast Loin of Boar with Juniper Berries
Serves: 6 A boned and rolled loin of wild boar will feed about 2 adults per pound, and is delicious eaten hot or cold. Ingredients: 3lbs boned and rolled loin of wild boar Marinade 1/3 pt red wine 3tbsp vinegar 2 sliced carrots 1 sliced onion 2 shallots roughly chopped 2 crushed cloves of garlic 2 bay leaves small bunch … Continue reading
Wild Boar Casserole in Rich Italian Sauce
Joint: Wild Boar Shoulder Serves: 4-6 Ingredients: 2 lb generous cubes trimmed wild boar shoulder 1 tablespoon flour 1/2 pt robust red wine 2-3 tbsp oil (or butter) Marinade: 1 diced onion 2 cloves garlic 3-4 chopped sage leaves a good sprig finely cut rosemary leaves 2-3 cloves 2-3 crushed juniper berries 2 tbsp spiced vinegar or wine vinegar 2 … Continue reading
The Traditional Roast Leg of Mutton
The way the leg of Welsh Mountain mutton would have been prepared for cooking for George Burrows in the 1860′s when he toured Wales, and eulogised about Welsh mutton, would probably have been thus: The shank should be removed, broken up and boiled separately, to be used for stock to make gravy. The joint should then be rubbed with ground … Continue reading