General Phil Vickery March 26th2018

Cooking with Phil Vickery - Easter Recipes

Cooking with Phil Vickery - Easter Recipes

Roast oregano lamb with mint hollandaise asparagus and new potatoes

The secret is to leave to rest tightly covered and it will be perfect, trust me.

Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Serves: 8-10 persons

Ingredients

- 1 x 1kg leg of British lamb, roughly
- 6 sprigs of fresh oregano
- 2 tbsp olive oil
- salt & pepper
- finely grated zest of 2 large lemons
- 1 tbsp castor sugar
- 50ml white wine vinegar
- 50ml white wine
- 5 sprigs fresh mint, stalks chopped, leaves roughly chopped, but not too large
- 1 heaped tsp crushed peppercorns
- 200g unsalted butter
- 6 egg yolks
- half a lemon
- 1 kg cooked Jersey Royal potatoes
- 750g lightly cooked asparagus
- 6 small spring green hearts, steamed

Method

1. Pre heat the oven to 200°C, Gas 6.
2. Puncture the leg of lamb all over.
3. Break off 2cm pieces of oregano and insert into the puncture holes.
4. Place the leg onto scrunched up foil drizzle over the olive oil, season really well and place in the oven cook for 1 hour.
5. After 1 hour, remove from the oven, rub the lemon zest and sugar all over wrap well in foil and leave to rest for 30 minutes, this will give you a perfectly cooked, pink leg of lamb.
6. To make the hollandaise place the vinegar, wine, peppercorns and mint stalks into a pan and bring to the boil.
7. Boil rapidly until the liquid has reduced by half to ¾’s then strain out the peppercorns and stalks.
8. Add the reduced liquid back to the pan and add the butter and again bring to a rolling boil.
9. Place the egg yolks in a liquidiser and blitz for 10 seconds to break up.
10. Gradually and carefully add half the boiling vinegar and butter mixture into the liquidiser in a thin stream, through the lid.
11. Re boil the pan and pour the rest onto the eggs.
12. Pour sauce back into the pan and stir well, and taste the sauce and adjust the seasoning adding a squeeze of lemon juice and fresh mint, cover and keep warm.
13. Open the lamb, and slice, serve with the vegetables and the warm hollandaise spooned over.

Roast oregano lamb with mint hollandaise asparagus and new potatoes

Easter Biscuits

My mum used to make these biscuits all year not just at Easter, when we were kids, they are simple and delicious.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: Makes 10 biscuits

Ingredients

- 280g plain flour
- ½ level tsp baking powder
- 140g salted butter
- 140g castor sugar
- 55g currants
- 1 whole medium egg, beaten
- dash milk
- grated zest of 1 lemon

Method 

1. Pre heat the oven to 200°C, Gas 6.
2. Rub the butter into the plain four carefully, or do as I do and place into a food processor, then add the baking powder.
3. Place into a bowl and add the sugar, lemon zest, currants, egg and a dash of milk, then mix well into a dough.
4. Roll out on a floured surface and cut out 10, 8cm x ¼ cm thick discs.
5. Place onto a lightly greased baking sheet and bake in the pre heated oven for 15-18 minutes, or until golden brown all over.
6. Remove from the oven and leave to cool slightly, before finally removing to a wire rack to cool completely.
7. Store in an airtight container.

Easter Biscuits

Fudgy Chocolate Croissant Pudding

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 4-6 persons

Ingredients

- 4 pain au chocolat or chocolate croissants
- 100g (4oz) dark chocolate
- 300ml (½pt) milk
- 568ml carton double cream
- pinch freshly grated nutmeg
- 4 large egg yolks
- 170g tube condensed milk
- icing sugar, to dust

Method

1. Grease a 2.4Ltr (4¼pt) ovenproof pudding dish.
2. Preheat the oven to 180ºC, 350º F, Gas Mark 4.
3. Cut each croissant into 3 pieces and arrange in the dish. Place the chocolate in a saucepan with the milk, cream and nutmeg and heat gently until the chocolate has melted.
4. In a large bowl whisk together the egg yolks and the condensed milk, and then gradually beat in the hot chocolate cream.
5. Pour the mixture over the croissants, and then press them down into the mixture and leave to stand for 1 hour.
6.Place the dish in a deep roasting tin and fill the tin with boiling water two-thirds up the side of the dish. Bake for about 30 minutes or until just set & a bit wobbly. Dust liberally with icing sugar.

Fudgy Chocolate Croissant Pudding

'Cooking with Phil Vickery - Easter Recipes'