rape seed oil Archives | National Dish

This is the best yogurt dip ever | Middle East and North Africa | National Dish Recipe

Wayne @NationalDish — Wed, 21 Feb 2018 00:19:04 +0000

The best yogurt dip ever – this really is easy – you could adapt it in many ways too – bowl of this and some flat breads, you’ll be well happy and so will your chums.

I was cooking up some Moroccan Lamb the other day and wanted the best yogurt dip ever to go with all the flatbread and spice action.

This isn’t from Morocco, but who cares, it’s amazing – I’d say it was Middle Eastern, leaning toward Israel.

It’s nutty with Pomegranate – so a crunchy mutha – the textures are really fun.

The best yogurt dip ever - here's how you make it

This thing is so quick and easy, don't feel that you need it to go with something, it would make a great appetiser or just whip it out when your buddies are round for drinks.

CourseDips and bits, Side Dish, Starter
CuisineMiddle Eastern

Servings6 People

Prep Time20 Minutes

Cook Time5 Minutes

Ingredients

1massive tub Greek yogurtget as much as you want to serve, it goes real fast, so be generous
1large handful almondskeep em whole, we're gonna toast them
1whole pomegranateremove the seeds (you can buy them pre-prepped if you want)
1good handful mintyou want fresh mint leave, chopped
half cucumberslice it length ways and with a teaspoon deseed it - then chop. Leave some as half moons on the side - see pic
1good pinch sea salt flakesonly Maldon will do
good quality rape seed oilyou can use good olive oil if you like, either way - ONLY USE THE GOOD STUFF

Instructions

Get a frying pan on a medium high heat and throw in all of the almonds. Keep em moving from time to time, you just want them to catch a little but not burn - defo some charring. Keep an eye on them whilst you do the rest.
Get a mixing bowl, you won't serve it in this, and put all the yogurt in with a good pinch of salt.
Prep your cucumber (chop it chunky and hold back a handful of half moons on the side), pomegranate and mint leaves. Check your almonds - don't burn them!
Get a mortar and pestle and smash up 1/2 of the almonds - rough, not fine - we want chunks. Add them to the remaining whole almonds and then add 2/3 of the lot to the yogurt along with the 2/3 of the mint and 2/3 of the chopped cucumber. That will leave you with 1/3 as a mix of whole and smashed almonds, 1/3 each of the mint and cucumber - will make sense at the end.
Now add 2/3 of the pomegranate and gently fold. The reason for this is that you want to keep the yogurt white and avoid turning it pink - you might be thinking, ooh - I'll make mine pink. Don't! You'll only get annoyed with yourself.
Now you should have a white, mixed-through dip. Now grab a nice looking bowl of a decent size and gently pour the mixture in to it - try not to make a mess if you want it to look good.
Take the remaining mint, almonds mix, pomegranate and cucumber and in any order you like, from a height, sprinkle it over the top - covering as much as possible. Follow that with a generous pinch of Sea Salt and then a generous drizzle of golden virgin Rape Seed oil.
Serve with flat breads of all kinds. Immense.
Thank you Israel

The post This is the best yogurt dip ever | Middle East and North Africa | National Dish Recipe appeared first on National Dish.

How do you cook Poussin? | Corn fed spatchcock Poussin with fennel | National Dish Recipe

Wayne @NationalDish — Thu, 04 Jan 2018 15:34:42 +0000

You don’t have to get Poussin from Fortnum and Mason, but if you can, why not. All pictures copyright of nationaldish.co.uk

Poussin is a french word used exactly the same in English, which does not necessarily make this a french dish, so I have credited both countries. But – how do you cook Poussin?

Also known as Spring Chicken, Poussin basically means ‘young chicken’, which is less than 28 days old and half a kilo.

My two beauties are corn fed and were acquired from Fortnum and Mason in Piccadilly, London – raaahhhh.

How do you cook Poussin? | Corn fed spatchcock Spring Chicken | National Dish Recipe

This recipe covers the preparation and roasting of the birds and a serving suggestion, but you can do anything with them, maybe post below how you served it. I roasted it with fennel and Lemon, roasted pumpkin with paprika and some roasted fartichokes. In terms of complexity, this is rather simple. If you have some chef's or butchers scissors use those, but make sure you have a decent pair, not nail scissors...that would be stupid!

CourseMain Dish
CuisineBritish, French

Servings4 People

Prep Time15 minutes

Cook Time40 minutes

Ingredients

2 Poussinget them prepared and then we'll spatchcock them
1large bulb of fennelslice this about quarter to half inch thick, not too thin though
2sprigs rosemary
A fewgood glugs rape seed oilI used infused Cotswold Gold
Plenty sea salt flakes
1small pumpkinhalved, de-seeded and sliced/wedged, see pic
10 Jerusalem artichokespeeled and cut in half
1bulb garlicseparate the cloves and peel

Instructions

Spatchcocking the Poussin

I'll start with the most important element, which is prepping the Poussin for roasting and deal with the sides later. Pre-heat the oven to 175C.
Get a plastic chopping board, slip a damp tea towel beneath if it might slide. Grab a good pair of kitchen scissors and get your Poussin out. DON'T WASH IT - DANGER!
Whip it on to it's front, now that means it's tits...sorry breasts. You'll be cutting lengthwise through it's back (the flat part) and effectively butterflying it. Best to start at the head end.
Now turn it over open side down, flatten your hand across the crown and press hard until you hear and feel the reassuring crack of the legs dis-locating.
You now have a perfectly spatchcocked bird. That's it, told you it was easy, there shouldn't be any mess.
In an appropriate size roasting tray, I'm doing two in the same pan, slice the fennel and scatter, place the Poussin on top. Put a handful of the garlic cloves under each Poussin (oil these), sprinkle some unpeeled ones amongst the fennel too if you like. I've used a mixture of lemon infused and Rosemary infused Cotswold Gold Virgin Rapeseed Oil - cover everything in this.
My Poussin are corn fed and that will add even more golden colour to the finish. Lob the rosemary on top, oil that too. If you can be bothered, soaking sprigs of rosemary in water the night before can help prevent it from catching - I didn't bother.

The Rest

The Poussin will take only 40 minutes to roast, about the same as the Jerusalem Artichokes - get them in together and then prep the pumpkin which will only take 30 mins. This way, it should all finished at the same time.
Peel the Jerusalem Artichokes and cut them in half longways, pop them in an appropriate sized roasting dish, smother with oil and sea salt flakes. TRIVIA - these things make you fart more than any other tuber or vegetable, enjoy.
Now shove the Poussin and the Fartichokes in to the oven at the same time.
Cut your pumpkin in half, de-seed and slice in to segments - see pic. Put them in a roasting dish, some slight bunching is nice, not to much though. Smother them in oil and sea salt flakes then dust with cayenne and paprika.
Put them in the oven. When ready, the Poussin should be a lovely golden colour, the artichokes will take a knife through them and the pumpkin should be nice and gnarly. Serve with a dollop of English mustard. Couple of hours later you can look forward to the fireworks as your ass explodes from the artichokes - enjoy.
Thank you Britain (and France, for the word at least)

The post How do you cook Poussin? | Corn fed spatchcock Poussin with fennel | National Dish Recipe appeared first on 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.