NEW ENGLAND LOBSTER ROLL RECIPE

INGREDIENTS (7)

For the lobster salad: 3 tablespoons mayonnaise

1 tablespoon kosher salt, Freshly ground black pepper

plus more for seasoning
To assemble:
1 (1-1/2-pound) whole live
lobster 1 tablespoon unsalted
butter, at room temperature
1/4 cup small-dice celery
(from about 1 medium celery 2 top-split hot dog buns
stalk)
INSTRUCTIONS

For the lobster salad:

1. Fill a large pot with 1 inch of water and stir in the measured salt. Add a
steamer rack to the pot. (If you dont have a steamer rack, lightly bunch a long
piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope
and set it in the pot.)

2. Bring the water to a boil over high heat. Add the lobster to the pot head-first,
cover with a tightfitting lid, and return the water to a full boil. Reduce the heat and
cook at a gentle boil until the lobster is bright red, about 14 minutes from the time it
went into the pot. Check its doneness by pulling on an antenna: If the antenna
comes out with no resistance, the lobster is done. Remove the lobster to a rimmed
baking sheet and let it sit until its cool enough to handle.

3. Using your hands, twist and separate the tail from the body. Twist and
remove both of the claws where they meet the lobster body; set the claws
aside. Discard the head and torso.

4. Starting with the tail, remove the small, wispy flippers on the underside of
the shell. Using a fork, pierce the exposed tail meat and slowly twist and pull it out
of the shell in one piece. Rinse any white debris off of the tail meat and set it aside
on a cutting board. Discard the shell of the tail.

5. Twist the claws and separate them from the legs; set the legs aside. Gently
wiggle and pull the smaller part of the pincer shell off each claw. Using a seafood
cracker, gently crack the claws, remove the meat, and set it aside on the cutting
board. Crack the legs, remove the meat, and set it aside on the cutting board.

6. Check the meat for any cartilage or shell and discard it. Coarsely chop the
reserved meat and place it in a medium bowl. (You should have about 1 cup.)
7. Add the celery and mayonnaise, season with salt and pepper, and stir to
combine. Cover tightly with plastic wrap and refrigerate for at least 30 minutes and
up to 6 hours.
To assemble:

1. Spread the butter on the outside of the buns. Heat a medium frying pan over
medium heat until hot, about 3 minutes.

2. Place the buns in the pan butter-side down and toast until golden brown,
about 1 to 1 1/2 minutes. Flip and toast the second side until golden brown, about 1
to 1 1/2 minutes. Divide the lobster salad between the buns and serve immediately.

Read more at http://www.chowhound.com/recipes/new-england-lobster-rolls-

30416

Spring chicken pie

Ingredients
2 lemons olive oil
500 g Jersey Royals 50 g unsalted butter
a bunch of fresh tarragon 2 tablespoons plain flour
1 bunch of fresh flat-leaf parsley 400 ml chicken stock
8 free-range chicken thighs, bone 2 teaspoons Dijon mustard
in, skin on, from sustainable sources
75 g watercress
6 cloves of garlic
5 sheets of filo pastry

Method

1. Preheat the oven to 190C/gas 5.

2. Halve the lemons, quarter the Jersey Royals, then pick and finely
chop the tarragon and parsley.

3. Put the chicken, unpeeled garlic cloves, lemon and potatoes in a

large baking tray, drizzle with oil, season, then toss together and
pop in the oven for 45 minutes, or until golden, crispy and cooked.
Remove from the oven and allow to cool.

4. Meanwhile, melt the butter in a large non-stick saucepan until

bubbling. Add the flour and stir for 1 to 2 minutes to form a paste,
then slowly pour in the stock, whisking until thickened. Add the
mustard, then season.
 5. Once the chicken is cool enough to handle, remove and reserve the
skin and discard any gristle. Shred the meat, discarding the bones.

6. Squeeze the garlic from its skins back into the roasting tray and
squeeze over all the juice from the lemons and toss well.

7. Pour over the thickened stock and add the herbs and watercress.
Check the seasoning, then finely chop the chicken skins and
sprinkle over the filling.

8. Lay out sheets of filo on a clean surface and cut each one in half.
Lightly scrunch up and place on top of the pie filling, brushing with
the melted butter.

9. Bake for 25 minutes, or until crispy and golden, then serve with a
crisp green salad.

Read more at http://www.jamieoliver.com/recipes/chicken-recipes/spring-

chicken-pie/#wKSEHi4GEGPyhYSF.99
 Lamb & chickpea curry
Ingredients

olive oil 3 onions

300 g diced lean lamb
shoulder
1 tesapoon mustard seeds
teaspoon ground turmeric
1 teaspoon chilli powder
1 tablespoon Madras curry
powder
5cm piece of ginger
4 cloves of garlic
Method
10 curry leaves
2 x 400 g tins of chickpeas
1 organic vegetable stock
cube
1 x 400 g tin of plum
tomatoes
x 400 g tin of light coconut
milk
200 g baby spinach
1 bunch of fresh coriander

1. Heat 1 tablespoon of oil in a large, deep pan over a medium heat,

then add the lamb, spices and curry powder.

2. Cook gently for 15 minutes, or until browned all over, stirring

occasionally.

3. Meanwhile, peel and finely slice the ginger, garlic and onions.

4. Add the sliced ingredients and curry leaves to the pan, then cook
for a further 10 to 15 minutes, or until softened, stirring
occasionally.

5. Tip in the chickpeas (and their juice), then crumble in the stock
cube. Pour in the tomatoes and 1 tins worth of hot water.

6. Season lightly with sea salt and black pepper, then slowly bring to
the boil, breaking up the tomatoes with the back of a spoon.

7. Cover with a lid, reduce the heat to low, and simmer gently for 1
hour 30 minutes, or until the lamb is tender and the sauce has
thickened and reduced, occasionally stirring and scraping any bits
from the
bottom of the pan.
 8. Add the coconut milk and spinach to the pan, stir well, then bring
just back to the boil.

9. Have a taste and season to perfection, then tear the coriander

leaves over the top. Delicious served with brown basmati rice.

Read more at http://www.jamieoliver.com/recipes/lamb-recipes/lamb-

chickpea-curry/#HqBRiqTLXOJDtr6Q.99
Chicken wings, agrodolce style
Ingredients

4 cloves of 1 small balsamic

garlic handful of vinegar
raisins
3 large red runny honey
onions olive oil
2 sprigs of
1 fresh red 1 x 400 g tin fresh
chilli of plum rosemary
tomatoes
16 free-range
chicken wings

Method

1. Preheat the oven to 170C/gas 3.

2. Peel and finely slice the garlic and onions, then deseed and finely
slice the chilli.

3. Layer up 2 large sheets of tin foil and pile the chicken wings in the
middle. Season with a good pinch of sea salt and black pepper,
gather up the sides of the foil to make a big bowl, add a splash of
water then scrunch all of the edges of the foil to make a parcel.

4. Pop the parcel onto a baking tray and cook in the oven for 45
minutes, or until the chicken is beautifully tender and the meat
pulls away easily from the bone.

5. Meanwhile, make your glaze. Soak the raisins in a cup of boiling

water and set aside.

6. Heat a lug of oil in a large frying pan over a medium heat, add the
garlic, chilli and most of the sliced onion, saving a small handful for
later. Cook for 10 to 15 minutes, or until everything is soft and
sticky.

7. Once its done, tip in the raisins and their soaking water, and the
tinned tomatoes, breaking them up with a spoon.

8. Allow to bubble away for 10 to 15 minutes, or until thickened, then

add 4 tablespoons each of the balsamic vinegar and honey.
 Take your time with it and dont be tempted to cook it too quickly
it will be worth it!

9. Season with salt and pepper, and then add the mixture to a blender
(or use a stick blender) to smooth the glaze. Dont go mad as a bit
of texture in the glaze is good.

10. In a bowl, scrunch up the remaining onion slices with a pinch of

salt and a good splash of vinegar and set aside this will mellow
the onions and they will add an incredible sharpness to cut through
the sweetness of the deliciously dark, sticky, shiny glaze.

11. When the time's up, check that the wings are as tender as you like
them. Heat a lug of oil in a large frying pan over a high heat, pick in
the rosemary leaves and fry them until crispy, then transfer to a
small dish for later.

12. Keep the pan hot, then add the wings and fry until golden. Add the
glaze and keep the turning the wings to coat them (at this point
you can add an extra drizzle of honey, if you like your wings extra
sticky.)

13. Scatter with the quick-pickled onions and crispy rosemary, then
get stuck in! Delicious served with griddled bruschetta, if you like.

Read more at http://www.jamieoliver.com/recipes/chicken-

Cannelloni with beef rag and gorgonzola
recipes/chicken-wings-agrodolce-style/#qs3Vochb5LhlLexF.99

Ingredients

1 large onion 250 ml organic beef stock

1 carrot 2 x 400 g tins of chopped

tomatoes
6 cloves of garlic
1 teaspoon dried oregano
2 stick of celery
1 pinch of sugar
olive oil
1 tablespoon tomato pure
400 g quality minced chuck
steak 200 ml milk

45 g higher-welfare 30 g Parmesan cheese ,

pancetta plus the heel of the wedge
(optional), plus extra to
100 ml red wine serve
 1 whole nutmeg , for 50 g Gorgonzola
grating
2 sprigs of fresh flat-leaf
8 fresh lasagne sheets parsley
Method

1. Peel and finely chop the onion, carrot and 2 cloves of garlic. Trim
and finely chop the celery.

2. Heat 2 tablespoons of oil in a pan over a medium heat, and fry the
onion, celery and carrot, until soft. Add the chopped garlic, cook for
2 minutes, then set aside half in a bowl.

3. Push the remaining mixture to the side of the pan, add the mince
and pancetta and cook for 5 minutes, or until browned, breaking up
any lumps.

4. Pour in the wine, stock and 1 tin of tomatoes and season. Bring it
all to the boil, cover and simmer for 45 minutes, or until slightly
reduced.

5. In a second pan, fry the reserved veg mixture in the remaining oil.
Once sizzling, add the second tin of tomatoes, the oregano, sugar
and tomato pure and cook for 15 minutes, until reduced.

6. Spoon it into an 18cm x 24cm gratin dish.

7. Wash the pan, add the cream, milk and the heel of Parmesan (if
using), and pop it over a low heat. Peel and stir in the remaining
garlic and simmer, until reduced by half, stirring often.

8. Once the garlic is very soft, remove the Parmesan heel and mash
the cloves into the sauce. Add a grating of nutmeg and finely grate
in the Parmesan to taste.

9. Preheat the oven to 180C/gas 4.

10. Place the lasagne sheets, four at a time, on a board (keep the
others covered with a damp tea towel). Trim the sheets to fit the
dish, if needed.

11. Spoon the rag along the long edge of the lasagne sheets. Roll
them up and place seam-side-down in the dish. Repeat with the
rest of the lasagne.

12. Spoon the garlic cream on top, dot over the Gorgonzola and finish
with grated Parmesan. Bake for 30 to 35 minutes, or until golden.
Tear over the parsley and serve.

Read more at http://www.jamieoliver.com/recipes/beef-

recipes/cannelloni-with-beef-rag-and-
gorgonzola/#zpPvHe3pyYAPYr0q.99