Lollipop lamb with Zingy dressing

George took one look at this at this dish and said "Sis Carina, did you just get that from the abattoir?". Funny cat, that George. He likes his meat cooked through. I prefer my lamb to be super-tender, still red, but rested enough not to bleed. Medium rare is how it should be.

A friend forwarded me this recipe of Jamie Oliver's.. please see it here. I didn't see fit to barbecue for a lunch for just 2 tiny ladies so I did mine under the grill.

Also, I'm not really into shop- bought humus, so rather did it with crispy baby potatoes (cooked on the rack in the oven at 180 for about 40 minutes), along with pan fried tomatoes and asparagus squeezed with lemon juice and good olive oil.

I also made this zingy dressing: 

• juice and zest of 1 lime
• 5 olives, de-pipped and chopped finely
• 2 tablespoons sundried tomato paste (from Waitrose) or you could just chop up a couple of sundreid tomatoes
• 3 tablespoons extra-virgin olive oil
• salt and pepper

Whisk all of that together. The dressing was originally planned as a dressing for a salad of fennel, raw celeriac and celery... but it tasted so good on the lamb that it migrated across the platter to get drizzled over the meat. 

The lamb was purchased at Waitrose...just remember that when it comes in a packet the bones won't look so neat and clean- that takes some effort with a paring knife so do factor that in. I followed Jamie's recipe as far as the marinade is concerned, then I got some olive oil and butter very hot in a frying pan, and browned the rack on all sides. I finished it under the grill (exactly 8 minutes is perfect for medium rare, sorry George) and left it to rest under tinfoil for a good 5 minutes.

Better than a Fizzpop, hey? 

Razorlight Lamb

I have always loved singing. This despite the fact that my reports from pre-school read something like: ‘Carina is a robust and enthusiastic singer. However she is seldom in tune.’

Later, in boarding school, I was mortified when the singing teacher pointed me out in front of the whole class, and in her terrible accent said: “Carreeena Truyts. See me ofter class- you con’t sing.’

Just like that. She smashed a ten-year old girl’s ego to bits.

Gourmet Burgers

Gourmet Burgers

This one goes out to J, who thinks my burgers are rad, and rates me really clever for freezing my patties before cooking (Not his exact words but I do flatter myself).

It looks a seriously long recipe but do not fear. You can just do the parts you feel like. There’s no crime in buying rolls; mushroom sauce is not necessarily a game- breaker and All Gold has served generations of families as the all- purpose T sauce.  Gourmet burgers can just mean using up all the goodies in the fridge and making them look pretty by putting them in separate bowls with silver spoons in!

For the home made rolls:

• 4 cups stoneground Eureka white bread flour (Normal flour will do)
• 1 sachet (10g) dried yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• Lukewarm water

For the patties:

• 10 ml ground cumin
• 10ml ground coriander
• 5ml ground tumeric
• 500g ostrich mince (or beef, but ostrich is funky, healthy, yummy)
• 200g picked oxtail- totally optional. (I had some leftovers lying around, so added it in- the result was the softest, yummiest, most moist-est patty ever. For the rest of my days I will always follow oxtail- dinner with gourmet burger lunch)
• 1 red onion, finely chopped
• 2 cm ginger, crushed
• 1 clove garlic, crushed
• 1 handful coriander or parsley ( or both), chopped
• Plenty salt and black pepper
• 1 chilli, de- seeded and finely chopped
• 3 slices of white bread, mixed into crumbs ( if you don’t have a mixer, just kind of grate the bread till its crumbly- improvisation is king)
• 1 egg, whisked
• 1 sachet tomato paste
• 20- 30 ml oil

For the tomato relish:

• 1 onion, chopped
• 1 clove garlic, crushed
• 10ml olive oil
• 8 ripe tomatoes
• 1 sachet tomato paste
• 1 handful basil, chopped
• Salt and pepper
• 5ml brown sugar

For the mushroom sauce:

• 3tablespoons butter
• 2 tablespoons flour
• 300ml milk
• 2 cloves
• 1 bay leaf
• 200g mushrooms (portabello is nice), diced
• 1 tablespoon butter
• Dash of olive oil
• 5 sprigs thyme, leaves picked
• Salt and pepper

For the filling:

• 1 avocado, sliced and doused with lemon juice
• A few peppadews, sliced or halved
• Slices of mature cheddar
• Some bacon, fried or grilled till crisp ( optional)
• Slices of pineapple, fried eggs. Whatever. It’s your burger. So add any pickles or yummy things you have lying around in the fridge
• Lettuce, washed or rocket (even better).

For the bread rolls:

1. Place the flour, sugar, salt and yeast in a large mixing bowl. Make a well in the centre and add enough lukewarm water to mix into a pliable dough. Rather add more water than less, as it is easier to add more flour than water at a later stage. Knead for 8 minutes. Rub a little oil onto the surface, place in a clean bowl in a warm place until almost doubled in size.
2. Preheat the oven to 180 C
3. Punch down the dough and break into small, equal sized balls, shaping them by cupping them in your palm and rotating on a lightly floured surface.
4. Place on a greased tray and dust the tops with flour. Leave at room temperature for 20- 30 minutes, until risen a bit more.
5. Bake in 180 C oven for 15- 20 minutes, or until the rolls sound hollow when tapped on the bottom.
6. Leave to cool on a rack (or serve warm, melted butter on warm bread= heaven).

For the patties:

1.      Place a small frying pan on the heat. Dry- fry the spices until you can smell their aromas.

2.      Place spices in a bowl with remaining ingredients, and mix well. You can fry off a little in a frying pan to test the seasoning if you’re as fussy as I am.

3.      Shape into equal- sized patties and place on a board or tray covered in cling film. Freeze for at least half an hour to firm up and prevent disintegration in the pan.

4.      Heat up a grill pan until smoking hot and add oil. Fry the patties for a few minutes on each side, then just before serving finish them off in the over for ten or so minutes, or until done to your liking.

For the tomato relish:

When I worked in the bush we used to call this shebo ( a Shangaan word for this tomato and onion- based sauce traditionally served with pap), minus the basil. It’s really handy to make double the recipe, because you can use the left- over as a pizza base or a pasta sauce with some crispy bacon and parmesan shavings.  If you’re lazy (or call it tired; overworked; rushed- whatever blows your skirt up) you can use canned whole peeled tomato instead.

1.      Get a large pot of boiling water going, as well as a big bowl of water with ice in. Slit the skin of the tomatoes wit a sharp knife at the top and bottom of each. Now plunge the tomatoes, four at a time, into the water. After ten seconds, remove with a slotted spoon and plunge into the cold water. Now peel them, and cut into quarters. Remove the seeds inside and chop the flesh up roughly.

2.      Fry the onion in oil for a minute or two until soft. Add the garlic and tomato paste and fry for another 2 minutes. Add the tomato flesh and simmer, stirring occasionally, for ten minutes or so. Season to taste and don’t forget the sugar. Just before serving, add the basil.

For the mushroom sauce:

If you don’t feel like making a béchamel, just fry the chopped mushrooms and thyme with some onion, deglaze the pan with sherry and add a cup of cream and reduce till sauce consistency. Season and indulge.

1.      Place the milk, cloves, bay leaf and any onion – tops you have left over in a pan and heat until tiny bubbles start to appear on the surface. Set aside.

2.      Melt the butter in a saucepan. Remove from heat and add the flour. Cook, stirring, over medium heat for a few minutes.

3.      Remove from heat and gradually add the milk (you can strain it through a sieve or just avoid and solid bits when pouring)

4.      Bring to slow boil and stir for 5 minutes ( this cooks out the floury taste)

5.      In a separate pan, Fry the mushrooms in butter and olive oil and add the thyme after 2 minutes.

6.      Combine the mushrooms and bechamel and heat before serving. Season to taste.

Place all your fillings, sauces, a basket with rolls, bowls of butter, the hot patties and a big bowl with the french lettuce on the table. Now build burgers.

* Serve with crisp potato wedges (recipe to follow shortly)