Two top London chefs will be showing off their skills this month and explaining their passion for using Welsh Lamb.
Francesco Mazzei from L’Anima restaurant and Simon Henbery from the Chelsea Brasserie & Bar will be preparing two fantastic Welsh Lamb dishes at the Taste of London event being held in Regents Park between 21st and 24th June.
They will be guest chefs on the Wales the True Taste stand, where visitors will get the chance to taste some award winning Welsh products.
Francesco will be hosting a demonstration at 5.30pm on Friday 22nd June and will be preparing a Welsh Lamb Ragout Cavatelli.
Simon will be preparing a Welsh Lamb rump with spiced aubergine puree, Israeli couscous and harissa on the stand at 2pm on Saturday. His recipe can be found at the bottom of the page.
Throughout the four day event there will be Welsh Lamb demonstrations, with Londoners getting the chance to try a variety of different recipes including a marinated leg of Welsh Lamb, Welsh Lamb burgers made with mint and Caerphilly cheese and a Welsh Lamb risotto.
There will also be a chance to win a meal for two at the Chelsea Brasserie & Bar worth £200.
Elwen Roberts, Consumer Executive with Welsh red meat promotion body Hybu Cig Cymru, will be holding Welsh Lamb cooking demonstrations during the event. She said “Welsh Lamb has a very unique flavour, which makes it very versatile and perfect for using in a wide variety of dishes.
“During the Taste of London event we will be demonstrating how easy Welsh Lamb is to use and how to prepare some quick, but delicious meals that you can simply make which will still allow you to enjoy your quality time.”
Simon Henbery's Welsh Lamb rump with spiced aubergine puree, Isreali couscous and harissa
• 1tbsp Dijon mustard
• 1 tsp soft dark brown sugar
• ½ clove garlic
• 1tsp thyme
Mix all the ingredients and brush on the lamb. Leave to marinade, preferably overnight.
Take a frying pan and get it fairly hot on the gas. Season the lamb rumps and put them fat side down in the pan and cook gently on the fat for a good 5 minutes. This will help render the fat and stop it being chewy.
Transfer the pan to the oven and cook for approximately 12 minutes. Give it a squeeze to fell if it is cooked. It shouldn’t be too soft as really you want it cooked just under medium. Allow it to rest for at least 5 minutes, this will let the meat relax and give you tender meat with a ovely even colour.
• 250g Israeli couscous
• ½ tsp fennel seeds
• 1tsp ras al hanout
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• 1 pinch dried chilli flakes
• 1 lemon
• Olive oil
To serve- a little picked mint and coriander, some raisins or dried apricots diced, lemon juice and olive oil.
Put a pan of water on for the couscous like you would for pasta with plenty of salt
Toast the cumin, coriander and fennel seeds in a dry pan and grind. Add the ras al hanout and chilli flakes.
When the water boils add all the spices and the cous cous and cook for 10 minutes
Drain the cous cous and add a splash of olive oil and the zest from the lemon.
• 2 aubergines
• 1 sprig of rosemary
• 1 sprig of mint
• 2 cloves of garlic
• 100ml extra virgin olive oil
• 1 tbsp tahini
• 1 lemon
Cut the aubergines n half lengthways and score the flesh with a knife in diamonds.
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Drizzle over a little oil and season them.
Strip the rosemary over them and put them in a small tray with the cloves of garlic. Cover with tin foil and bake for around 30 minutes at 180°c until they feel very soft .
Scoop out the flesh into a blender with the garlic cloves and the mint leaves. Add the olive oil and tahini and blend until smooth.
Remove the puree from the blender and season with salt and pepper and the juice from the lemon
• 1 red pepper
• 3 or 4 large ripe tomatoes
• ½ tsp smoked paprika
• 2 garlic cloves
• 150g or red chillies
• 1 tsp cumin seeds
• ½ tsp caraway seeds
• 1/2tsp coriander seeds
• 1 tsp sweet mild paprika
• Olive oil
Cut the pepper in half and remove the seeds. Put them in a tray with the tomatoes, season, drizzle with a little olive oil and roast in the oven for 30 minutes at 180°c until the pepper is soft.
Peel the pepper and put in a blender with the tomatoes
Cut the chillies in half lengthways and use a spoon to remove the seeds. Add them to the blender
Toast the cumin, coriander and caraway in a dry pan and grind in a pestle and mortar.
Add the ground spice, paprika and garlic to the blender and puree everything until smooth
Season and add the vinegar.