King prawns with withe wine and garlic

Ingredients:

12 raw, peeled king prawns

2 tsp olive oil

2 cloves garlic

50ml white wing

3tbsp butter

1tbsp parsley chopped

1 lemon

Salt & pepper

Preparation:

1.       In a wok or a large pan heat the oil

2.       Add king prawns and stir fry until the prawns are pink (about 3-4 minutes)

3.       Chopped garlic and to the wok

4.       Add white wine, butter and one slice lemon

5.       Season with salt and freshly ground black pepper and scatter the chopped parsly over.

  Serve at once with fresh baguette

Stuffed buffalo tomatoes with lamb meat balls

 Ingredients

200g ground lamb
5 buffalo tomatoes
1  onion finely chopped  
1 teaspoon ground cumin
 salt, black pepper 
Vegetable oil, for frying,
1 oscypek cheese (oscypek is traditional smoke sheep cheese make in polish mountains, alternative you can use smoke g cheese).
1 Tin chopped tomatoes , 
rosemary

Directions

1.     Start from making a tomato sauce.

For the tomato sauce, heat the olive oil in a pan over a medium heat and gently fry the onion  for 3-4 minutes, or until softened but not coloured. Put chopped tomatoes to the pan and cook slowly , add 2tsp salt, 2 tsp pepper, 2 sugar and around 2tsp chopped rosemary.

Let that cook for around 1houer.

2.     When tomatoes sauce is cooking start prep meat balls.

Put lamb mince meat to large mixing bowl add salt, pepper and cumin, mix well all together.

Make some small meat balls.

3.      When meat balls are done put little bit veg oil to the non stick frying pan.

When oil is hot drop meat balls to the pan and fry them till they will get nice brown colour all over. Then cover your pan (add little bit red wine or water) or place lamb meat balls in to the oven (180c for 10min)

4.     When your meat balls and tomato sauce are cooking take your buffalo tomatoes and  trim the bases of the tomatoes so they sit flat on the work surface. Slice off the top third of the tomatoes and reserve (this will serve as the 'lid' for the stuffed tomatoes).

 With a spoon, scoop out the pulp and juices of the tomatoes into a bowl. Add the juices and pulp to the pan with the tomato sauce.

5.      Just before served put meat balls to the tomatoes add  tomato sauce till half  of buffalo .tomato and on top put cheese and cover tomato by tomatoes ‘lid’  then put back to the oven for 8minutes.

Serve hot on  tomato sauce and with salad

Lamb roulade stuffed with oscypek cheese served with spinach and asparagus mash potato and herbed red wine gravy

Ingredients:

Boneless Lamb shoulder – 300g

Oscypek cheese – 20g

Rosemary, Thyme, Parsley, Mint

1 red onion

Dry red wine – 100ml

Potatoes – 300g

Spinach – 100g

Asparagus – 150g

1 clove of garlic

Milk – 150ml

Salt & pepper

Toothpicks

Mix the milk with thyme, salt and finely chopped garlic clove.

Place the lamb shoulder in the fragrant milk and place in the fridge to marinade for 24 hours.

Finely chop the red onion, parsley mint and thyme and sweat in a pan, stirring all the time.

Take the mix off the gas once sweated down.

Chop the Oscypek cheese finely (alternatively you could use a smoked goat’s cheese) and blend together with the sweated down herb mix and two tbs of red wine.

After 24 hours of marinating, take the lamb shoulder out of the fridge.

Next pound the lamb shoulder until it is roughly ¼ inch thick (TIP – cut the edges off a 1 gallon size freezer bag so the two sides are only joined at the bottom. Place the lamb between the sheets of plastic and pound)

When the lamb is thinned out, place the cheese mix prepared earlier on top of the meat.

Now roll the shoulder to make a roulade using toothpicks to keep it together (TIP – place the toothpicks in water for a few minutes before using, making it much easier to remove after cooking)

Place the roulade on a high sided baking tray and wrap in tin foil.

Place in pre heated oven at 160 c for around 20 minutes. (Remember to keep the high sided baking tray with juices for the gravy)

Spinach and asparagus mashed potato:

Boil the potatoes for 15 – 20 minutes until soft, adding the baby spinach just before the potatoes are cooked.

In a separate pot boil the asparagus for 5 minutes.

Drain the potatoes, asaparagus and baby spinach thoughraly and blend together adding salt and pepper to taste.

To make the gravy, add the rest of the red wine, rosemary and thyme to the high sided baking tin the lamb was cooked in and deglaze. Reduce liquid by 3 ¼ until you get a nice tasty gravy.