ground black pepper Archives | National Dish

Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb

Wayne @NationalDish — Sun, 29 Oct 2017 19:20:02 +0000

It might have a gross sounding name, but just look at it – Roasted Flap of Lamb
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong.

Cooking it in it’s rolled state is fine, but unroll it, turning it in to a flap and when you slow cook it, good things happen.

My baby bro loves this and asked me for the recipe, here it is buddy…

Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb

This is super simple, but you need to be patient and cook it low and slow. The upside, you can spend more time on your PlayStation whilst it cooks - or if your partner is around, play with them instead. Whack the oven on 140 degrees - yup, loooooowwwwwww.

CourseMain Dish
CuisineBritish

Servings4 people

Prep Time10 minutes

Cook Time3 1/2 hours

Passive Time3 hours

Ingredients

1rolled shoulder of British lambunwrap it, cut the strings and unroll the lamb in to a flap
1good glug rape seed oilget the good stuff, Cotswold Gold
1massive pinch sea salt flakesMaldon and you know it
8sprigs rosemarygot this from my garden, everyone needs a Rosemary bush
1bulb of garliccut in half around the equator
1pinch ground black pepper

Instructions

Grab a roasting tin and lob yer flap in.
Get the oil and sprinkle liberally over the lamb, rub it all over.
Grab a generous pinch of salt and throw it all over, rub it on both side.
Get four of the eight sprigs of Rosemary and cover them in oil too and throw on top of the lamb
Add garlic, sprinkle with a little oil - don't worry about the salt.
Put it in the oven (140 degrees for a fan), it'll be in there for 3 and half hours - set a timer to enable you to check it every hour or so, just to check it's OK and nothing is catching.
When done, remove the cooked rosemary and add the other 4 sprigs. Cover with tin foil and leave it for about 20 minutes to rest - it doesn't need to rest that much.
Grab a nice wooden board and slice it up in to steak sized chunks, serve straight away.
Thank you Great Britain

Recipe Notes

The post Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb appeared first on National Dish.

Serrano Ham, Goats Cheese and Peach Salad | ensalada de Serrano, queso de cabra y melocotón | What is the national dish of Spain?

Wayne @NationalDish — Tue, 25 Jul 2017 13:41:38 +0000

A real crowd pleaser and simple to boot – goats cheese salad with Serrano ham and peaches
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

It’s sunny and you want something fast and healthy. This is only labelled Spanish because I used Serrano ham – but you can use any dry cured med ham, such as Parma – so it’s basically a Mediterranean thing. So much more than a goats cheese salad.

The critical thing and the reason to make this, is the peach, goats cheese and the dressing – it’s sunshine on a plate and rather impressive.

Cold drinks are a must and English ‘Dry’ Cider, especially Stowford Press, cuts nicely through the honey lemon dressing and enhances the flavour of the goats cheese. Sounds total nonsense doesn’t it? Try it first…it’s skill!

Serano Ham, Goats Cheese and Peach Salad | ensalada de serrano, queso de cabra y melocotón | What is the national dish of Spain?

Of all the cured hams in the world, Serrano ham is up there with the best. You can use Parma ham, but there is actually a difference.

CourseSalad, Side Dish, Starter
CuisineSpanish
KeywordSalad, Spanish Food

Servings2 people

Prep Time15 minutes

Cook Time0 minutes

Ingredients

1bag mixed salad leavesI'd go for a rocket mix, lamb lettuce is great too - even watercress or spinach
2fresh peachescut in to 8 segments each
5slices Serrano hamuse Parma Ham and this becomes Italian, use English honey roast ham and it becomes gross - so don't
125grams goats cheesego for full fat, English and French are good
1tbls honeyclear
1handful pine nutsroast these gently in a dry frying pan
1/2fresh lemonthe juice
1pinch sea salt flakes
1pinch ground black pepper
1tbls olive oilextra virgin

Instructions

The picture alone should show you how to make this. Put a pan on medium high heat and add the pine nuts - let them dry roast in the pan, don't let them catch too much - shake the pan frequently.
Whilst the Pine Nuts are doing their thing get a serving platter out and a chopping board. Slice the peaches in half, remove the stone and slice in to eight wedges. At the same time cut you goats cheese in to bite sized chunks or just rip it apart for a more Jamie Oliver style finish - it's doesn't matter.
If you need to, wash your salad leaves and give them a whizz in a salad spinner. Get the Serrano ham and remove it from those little plastic sheets - unless you've sliced it off the leg yourself, you sexy bitch.
Your nuts should be done by now. Get a jar and add the oil, honey, salt, pepper and lemon juice and shake it up and taste - adjust accordingly, usually more honey or salt.
On the platter add all the prepped ingredients, sprinkle over the dressing and give them a gentle toss - you want the goodies throughout. For aesthetics arrange it so you can see some of each of the ingredients - just look at the pic.
Thank you Spain

The post Serrano Ham, Goats Cheese and Peach Salad | ensalada de Serrano, queso de cabra y melocotón | What is the national dish of Spain? appeared first on National Dish.

Italian pesto crusted Cod with Asparagus in Parma ham | Bacalao con pesto y espárragos en jamón de Parma | What is the national dish of Italy?

Wayne @NationalDish — Sun, 04 Jun 2017 11:41:09 +0000

Italian pesto cod with asparagus in Parma ham, poached egg and Rocket and Parmesan salad – uhhhhhh
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Pesto is as Italian as it comes, it’s lovely stirred through pasta, but we don’t eat that shit here. Spread it on a chunky cod fillet, you won’t miss the heavy carb.

Serve it with another couple of classic Italian treats, Parma ham, wrapped around asparagus spears and rocket and Parmesan salad.

Bacalao con pesto y espárragos en jamón de Parma | Italian pesto crusted Cod with Asparagus in Parma ham

I'm focusing on the main event here, the pesto cod. You can access the recipes for the sides on the site, links above. For the pesto you can use a mortar and pestle, I used an electric hand blender, because it's quicker, obvs.

CourseMain Dish
CuisineItalian

Servings2 people

Prep Time25 minutes

Cook Time20 minutes

Ingredients

2chunky fillets of codskinless and boneless
2 eggs
1large bunch fresh basil
1handful pine nutsgrab a frying pan too
100grams parmesan cheesefinely grated
2cloves garliccrushed
100ml olive oilextra virgin, preferably Sicilian
1pinch sea salt flakes
1pinch ground black pepper
1optional green chilliroughly chopped

Instructions

Put the pan on a medium high heat and roast off the pine nuts - bit of colour, don't let them catch. Also, put the kettle on and the oven on 220.
Add all the other ingredients, except the cod, eggs, chilli and seasoning to your hand blender pot and then add the pine nuts.
Blend it up and taste, now very carefully season with salt and add the chilli - another quick blitz.
Rub a little olive oil on to your cod and season with salt and place in a suitable sized roasting tray. Smother the top side in the pesto - don't be shy.
Whack in the oven for 15 mins. This is your time to sort the side dishes too.
Get a pan boiling salted water (from the kettle) on the hob to poach the eggs 1 minute from end.
Serve it up, slice the soft poached egg - people tend to lose their shit over this sort of thing...for good reason.
Thank you Italy.
Grazie

The post Italian pesto crusted Cod with Asparagus in Parma ham | Bacalao con pesto y espárragos en jamón de Parma | What is the national dish of Italy? appeared first on National Dish.

Quick and Easy Rocket and Parmesan Salad, takes 5 minutes | Rucola e Parmigiano Insalata | Italian National Dish Favourite

Wayne @NationalDish — Thu, 25 May 2017 18:15:25 +0000

Rocket, Parmesan, olive oil and salt. Too easy. National dish Italy

This Rocket and Parmesan Salad is so easy you should be able to make it up yourself or just look at our picture and make it from that. Failing that, we’ve written it down for you – takes minutes.

Ours is the quick version and doesn’t have pine nuts – but they are a nice addition is you would like them, just roast them in a pan and let the cool a little first.

Quick and Easy Rocket and Parmesan Salad | Italian National Dish Favourite

Six ingredients and plate...Rocket and Parmesan Salad made simple

CourseSalad, Side Dish
CuisineItalian

Servings2 people

Prep Time5 minutes

Ingredients

1large handful rocket leavesif you wash them use a salad spinner
1chuck parmesan cheeseyou'll need a potato peeler or cheese shaver
1half lemon
1good glug olive oilextra virgin and ideally Sicilian
1pinch sea salt flakes
1pinch ground black pepper

Instructions

Grab your serving plate and place the rocket leaves in a nice pile. Grab your olive oil bottle, thumb over the top and drizzle all over.
Grab the lemon and squeeze all over and then add a pinch of salt and pepper.
Very gently with your finger tips, toss the salad to get it covered.
Grab the Parmesan and shave off as much as you like over the top of the leaves.
That's it. Thank you Italy
Grazie

The post Quick and Easy Rocket and Parmesan Salad, takes 5 minutes | Rucola e Parmigiano Insalata | Italian National Dish Favourite appeared first on National Dish.

Filipino Garlic Fried Rice | How do you make Sinangag? | What is the national dish of the Philippines?

Wayne @NationalDish — Thu, 13 Apr 2017 22:36:59 +0000

Sinangag, a very popular side dish in The Philippines, garlic fried rice, this one is with cauliflower
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Sinangag is a very common side dish which interestingly is served always with dry meats, rather than a curry style sauce. So, how do you make Sinangag? This recipe is the cauliflower rice version and do you know what, you can eat this as a main no problem, and the eggs served this way make it great fun.

Sinangag | Filipino Garlic Fried Rice

You'll need some Cauliflower Rice, go to that recipe and cook the 3 minute option, you'll finish it off here. This is how do you make Sinangag?

CourseMain Dish, Side Dish
CuisineFilipino

Servings2 people

Prep Time10 minutes

Cook Time10 minutes

Ingredients

1/2head cauliflowerroughed grated or shredded in a food processor
1medium fresh tomatoesde-seeded and roughly chopped (chunked)
1 fresh red chillisliced for garnish
2 eggs
1bunch fresh corianderfinely chop the stalks and save a handful of leaves for garnish
5cloves garliccrushed
1 spring onionsin to half cm slices
1pinch ground black pepper
1/2 red pepperchopped in to chunks, same size as the tomato
4tbls vegetable oil
4tbls dark soy sauce

Instructions

Get a wok and a frying pan on a medium heat with half the oil each in them.
In the wok, when hot gently, without burning, fry off the garlic, red pepper and coriander stalks for a minute. In that minute crack both eggs in to the frying pan, need to fry gently and slowly so as not to burn the white but cook through, keep em runny though.
In the wok add the tomato and fry for another few minutes then whack up the heat a add the cauliflower rice and spring onions, toss and stir and then add the soy sauce and ground black pepper. Remove the eggs and set aside.
When everything is hot, about 3 minutes, serve up on a platter, place the eggs on top and garnish with the coriander leaves and sliced chilli.
Thank you The Philippines

Salamat

The post Filipino Garlic Fried Rice | How do you make Sinangag? | What is the national dish of the Philippines? appeared first on National Dish.

Italian tomato, mozzarella and basil salad | Insalata Caprese | What is the national dish of Italy?

Wayne @NationalDish — Thu, 13 Apr 2017 15:43:26 +0000

The English name of a Caprese salad is pretty much the recipe – tomato, mozzarella and basil
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

This is so quick and easy it almost feels criminal to get so much flavour out of it, not only that, it’s stunning to look at.

This dish really pays off with a high quality Extra Virgin Olive Oil, such as Sicilian – you want it almost luminous, uhhhhhh

Insalata Caprese | Salad of Capri | Tomato, mozzarella and basil salad

This is the base recipe, you also have options. I've listed it as a 10 minute job, if it takes you longer than that there's something wrong with you.

CourseSalad, Side Dish
CuisineItalian

Servings2 people

Prep Time10 mins

Ingredients

3very ripe fresh tomatoesas red as is possible
1bunch fresh basilget the little plants, the fresher the better and pick the leaves
1medium buffalo mozzarella
1good glug olive oiltry to use Italian and must be extra virgin
1tbls sea salt flakesyou decide how much, carefully
1tbls ground black pepperagain, this is your call

Instructions

Chop the tomatoes in half and remove the core and then chop into segment. Optional - this salad is often served sliced, so slice them if you want.
Slice the mozzarella, just lest then a centimetre thick or just tear it into bitesizes pieces.
Add both to a bowl and dress with the salt and pepper and a little of the oil and dress 'gently'
Serve on to a plate and sprinkle the leaves over the top and then add a tiny pinch, from height, of salt and pepper and then thumb over the olive oil bottle, drizzle. Optional - you can add some balsamic vinegar too, personally I think it overpowers the natural flavours too much.
That's it, serve - thank you Italy

Grazia

The post Italian tomato, mozzarella and basil salad | Insalata Caprese | What is the national dish of Italy? appeared first on National Dish.

How do you make Swedish Meatballs in a Cream Sauce? | Köttbullar | What is the national dish of Sweden?

Wayne @NationalDish — Thu, 02 Mar 2017 16:01:06 +0000

Thanks to IKEA, Swedish Meatballs is probably the most likely National Dish to spring to mind. The local name for it, Köttbullar, quite literally translates as meatballs – and it really is that simple. How do you make Swedish Meatballs?

The recipe here, köttbullar med gräddsås, meatballs with cream sauce, is wintry, rich and comforting, best served in a bowl and eaten with a spoon, they are that soft.

Often it is served with mashed or boiled potatoes and pickled vegetables – I’ve opted for the latter, to try to keep it light – plus the sweet vegetable vinegar helps to cut through the richness of the sauce.

Köttbullar med gräddsås | Swedish meatballs with a cream sauce

This is a pretty straight forward recipe for Swedish Meatballs, not quite fast food, but easy enough you don't have to fuss too much.

CourseMain Dish
CuisineSwedish

Servings2

Prep Time15 Mins

Cook Time40 Mins

Ingredients

Main stuff

150g beef mince
150g pork mince
1whole white onionfinely diced

For the sauce

150ml double creamyou can substitute this with sour cream
2tbls plain flourhave a sieve handy? Grab that.
25g buttersalted is best
Fistful parsleyas much or little as you like - chuck half in the sauce and the rest over the finished dish
300ml beef stockget this ready in advance

Spices and stuff

1tsp allspice
1tsp ground black pepper
1tsp nutmeggrated
1clove garliccrushed, don't bother to peel, just use a garlic crusher

Instructions

For the meatballs

Put both the beef and pork mince in to a mixing bowl.
Add the butter, half the egg, pepper, salt, garlic, allspice, nutmeg and onion. Basically, lob it all in.
Get in there with your hands, it's the only way, and mix it up good.
If you feel it's not wet enough to mould into balls that will stay formed, add a little more egg - just don't make it too wet, otherwise - well, just don't, the sound alone will put you off.
Roll the mixture into evenly sized balls, just smaller than a squash ball.
Heat a pan, medium high heat and brown them off on all over and then set aside.

For the sauce

Get some beef stock on the go, about 300ml.
Using the same pan that you browned the meatballs in, add the butter. As it melts, add the flour - sieving it prevents lumps and make it slightly easier. Mix the flour and butter with a whisk to form a roux.
Once smooth, add the cream with a few twists of pepper.
Mix together and add half the parsley.

Pull it together

There are two ways you can do this. Either, add the meatballs to the sauce in the pan, cover and cook over a low heat for 10 minutes (don't let it catch).
Or the way I've done it here, pre-heat the oven to 180 degrees (360 farrenhiet).
Pour the sauce into an oven dish (big enough to accommodate all the balls with overcrowding) and place the meatballs in with their top surface uncovered.
Put in the oven for 15 mins and you get a slightly crunchier top on the meatballs whilst they've poached in the sauce.
Take out, throw the rest of the parsley over the top and serve with some pickled vegetable and a few dollops of Dijon - I added a little raw red cabbage on the side.
Thank you Sweden

Tack

The post How do you make Swedish Meatballs in a Cream Sauce? | Köttbullar | What is the national dish of Sweden? appeared first on National Dish.