Herea a fun place one of my recipes got featured this past weekend. Look towards the end of the article Lidgates Food News News from Danny Lidgate & Lidgates Butchers Best London Butcher (Hardens Guide to London Food Shops) Exclusive news about the best food we have in store this week, and the weekly dramas of a local butcher. Providing GREAT FOOD and the highest levels of ANIMAL WELFARE READERS OFFER Last Saturday we cooked a BBQ outside the shop with our Chef John. It went really well and was very popular with the locals. On the menu were pork and Guinness sausages, our new gluten free beef sausage and our special Thick marinated Rump steak slice ,which was on special offer for our newsletter readers. We started at 11.30 and cooked for 2 hours. It wasnt just customers and passers by who came to taste, we also tempted the staff from other shops to come out and enjoy a small bite with us. Dog walkers were also dragged by their dogs who could smell the aroma of cooked sausages from neighbouring streets. All in all a great neighbourhood day and why we like being a vibrant part of the local community. This week we have sold a few turkeys but it is all about the New Season Lamb which is from Tony Good’s farm in Letcombe Regis. We have dealt with him for about 12 years or so. This time of year is the when English lamb is at its best, making Easter a truly special occasion. Legs of lamb are the traditional choice, but many customers opt for a variation on that with butterfiled leg of lamb. This is great on a BBQ and cooks quicker than a convential leg of lamb. Alternatively we have pesto saddle, with homemade fresh pesto in a fabulous boneless product. Our head butcher Alan invented this product over 10 years ago and it stills is a favourite with many customers. Alan and John have done a fantastic job decorating our Easter display so I do hope you have time to pop in an see it. DANNYS DAYS: MY WEEK IN THE SHOP This weeks recipe comes from one of our readers, I havent tried it yet but it looks great from the picture. I will be spending my time busy as ever in the shop this week, and then at my cousins farm on Sunday for a family egg hunt. My 4 year old daughter is very excited, and then hopefully sitting down to a nice Easter lunch. My daughter and for that matter children around the country wont be too interested in where the chocolate eggs come from but it is interesting to note that the Easter Bunny is said to come from a tradition among German Lutherans who called it the Easter Hare. It originally played the role of a judge, evaluating whether children were good or disobedient and worthy or not of a present. As ever, do get in touch with me via Twitter @Lidgates or email oninfo@lidgates LISA FONTANESIS RACK OF LAMB 12 uncooked Lamb Cutlets on the rack 4 tablespoons Fresh Rosemary (plus a few sprigs for plate garnish) 6 medium Cloves Garlic (peeled) 2 teaspoons Sea Salt (1 teaspoon per pound of meat) 1 tablespoon Olive Oil (optional rubbed on the meat just before cooking) Blend together the Salt, Garlic, and Rosemary to make a paste in a food processer, or mortar and pestle. Rub it over the Lamb and make sure it is well covered. Place rack in a non-metal container or zip top bag. Let the rack sit for 1 to 24 hours depending on your schedule. Preheat oven to 400°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Place the Lamb Rack bone side down (fat side up) on a rimmed baking sheet. Wrap the exposed ribs in a little foil so that they dont burn. Roast at 400°F for 7 -8 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack), or until a meat thermometer inserted into the thickest part of the meat 130°F for rare or 140°F for medium rare. I try to go to 140°F. Remove from oven, cover with foil and let rest for 5-10 minutes. Cut Lamb Chops away from the rack by slicing between the bones. If under cooked sear in a hot cast iron pan for a few moments to get the Lamb Chops to the state you prefer. Forward to a friend LISA FONTANESI Lisa is one of our newsletter readers and food professionals who runs workshops in the USA for Jamie Oliver. She was the launch Programme Manager for the Jamie Oliver US Food Foundation and runs her own company called Kidding Around The Kitchen. She teaches families about healthy approaches to food and encourages children to cook with their parents. She was even invited to the White House by Michelle Obama to take part in a campaign to encourage healthier eating. Lisa says this is perfect for an easy family Easter meal. Hope you enjoy it Danny Lidgate Twitter: @Lidgates Copyright © 2014 Lidgates Butchers, All rights reserved. You are receiving this email becasue you opted in at our website. We send special offers to our customers from time to time However if you wish to unsubscribe you can do easily and we wont send you any more emails. Thank you. Our mailing address is: Lidgates Butchers 110 Holland Park Ave London, England W11 4UA United Kingdom Add us to your address book unsubscribe from this list | update subscription preferences Email Marketing Powered by MailChimp
Posted on: Mon, 21 Apr 2014 21:58:48 +0000