The weekend is almost over…. for some of you that’s bad news, for some it’s good – for me it’s very good! Weekends are the busiest time of my usual week. Being a chef means that you work more when others don’t. But it’s enjoyable – you just need to relax your mind and enjoy all of your days. I love keeping myself busy, otherwise the time won’t pass easy. So I decided to post a recipe today, after a long day at work, serving a lot of hungry Londoners.
I want to share with you how to make the perfect roast. I went to the butcher shop and the thing that grabbed my attention was the big lamb shoulder on the front display. I knew that this was the best choice and I bought it. When I was a kid, we used to eat roasted lamb quite often on different occasions. I love this meat – so clean and tender! The way I like it cooked is super simple and the most delicious. You just need to keep it natural and cook it with lots of love. I prefer cooking it slowly, for about 4 hours on 170 degrees.
Prepare a paste by mixing the tomato puree with salt, black pepper and paprika
Rub it in the shoulder
Place it in a big tray and surround it with the potatoes, garlic, carrots and fresh herbs
Add just 100 ml of water
Cover it with kitchen foil
Cook it on 170 degrees for 3 hours and a half
Take it out and remove the foil
Melt 100 gr of butter with paprika powder and pour it over the meat
Put it back in the oven for another 30 minutes, so you can get the nice color on top
You will be amazed by the result – you get a super tender flavorful piece of meat, surrounded by gorgeous vegetables!
It’s also a huge portion so you will get enough of everything.
Now I am going to take a deserved break, after a very busy weekend. Back to work tomorrow… very early in the morning. I need to wake up at 5, so I can start work at 6. It’s a long day, so I need to free my mind tonight.
I hope that you will try this roasted lamb shoulder soon. Share it with friends – surprise them with your slow cooking skills. If you have any questions – don’t hesitate to ask the Top Food Facts’ chef.
Today’s catch is sea bass. When I was a child, I used to hate fish… I was put off by the smell of it. I couldn’t even eat a single bite.
One day I decided to try this particular fish, just because its smell wasn’t so strong. I was blown away. The sea bass is utterly delicious! Since then, I am eating it very often. I love cooking it in a pan with some sea salt, black pepper, butter and a tiny squeeze of lemon. The result is always the same – mouthwatering fillet of goodness!
I decided to share this recipe with you, because it made me eat fish and it’s not bad having it in your food regime. Today I served it with some crushed baby potatoes and fresh spinach.
Simple sea bass fillet with crushed baby potatoes and spinach
2 sea bass fillets
300 gr baby potatoes
100 ml yogurt
100 gr of fresh spinach
Wash the baby potatoes and cut them in half
Roast them in the oven, well-seasoned with salt and black pepper, for 45-55 minutes on 180 degrees
Simply crush them with a fork, adding some butter and rosemary and set aside
In a very hot pan, add some oil and cook your seasoned fillets,(first place them with the skin side down)
After 3-4 minutes, you can turn your fillets to cook on the other side, and you can immediately switch off the heat, because your pan will be hot enough to cook the fish through
Just before taking the fish out of the pan, you can add a bit of butter and a tiny squeeze of lemon to give an amazing taste to your fillets
Serve them with fresh spinach on the side and your crushed potatoes
I had the fish with some yogurt and cayenne pepper – it is up to you if you want the sauce – I enjoyed it with the potatoes.
The crispy skin of the sea bass is where most of the flavor is concentrated. The soft meat absorbs the butter and lemon and it leaves this great aftertaste in your mouth that makes you remember this dish.
I really hope that you will try the sea bass, in this way – which is maybe the simplest possible – so you really feel what this fish is all about.
I have an amazing recipe for you to celebrate the asparagus season. This is the period around the month of April to the month of June. You can usually find it all year round, but using it at that time of the year gives you the deepest flavor.
I always liked the idea of bacon-wrapped asparagus, because it’s super tasty and attractive. We served our beautiful rolls with whole wheat couscous. I love doing this as a side – it takes less than 2 minutes.
Prepare your asparagus and bacon rolls and cook them on a medium heat for 3-4 minutes, turning them to get colored on all sides
To cook the couscous - put it in a bowl, add the butter, bring 100 ml of water to the boil, add it to the bowl and cover. It will be ready after 1 minute
And now you can add all the other ingredients to the cooked couscous and mix
And this is what you get.
Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K. If you want to know more about asparagus click here.
***VEGAN*** Healthy Nutella glazed banana spelt bread!!!
For the banana bread
3 fully ripe bananas
2 apples (grated)
50 gr of raisins
100 gr brown sugar
1tsp cinnamon powder
1 tbsp chia seeds
75 ml vegetable oil
3 tsp of baking powder
225 gr spelt flour
Mash the bananas with the oil
Add all the other ingredients and mix very well
Cook for about 50 minutes in a preheated oven to 180 celsius
The only thing left is the healthy nutella glaze. This is quite simple – you only need 3 tbsp of hazelnut butter, 50 gr of cacao powder and 1 tbsp of maple syrup. Mix them well and there you have it – guilt free chocolate glaze.
Having hazelnut butter is good for you. One cup of hazelnuts contains 86% of the recommended daily allowance of vitamin E. Vitamin E has been proven to protect skin from the harmful effects of ultraviolet radiation, such as skin cancer and premature aging.
Hazelnuts are rich in unsaturated fats, the kind that are actually good for the heart.
We have a very nice recipe for you today. It’s tasty and healthy.
It’s something that when I was a kid, I never thought I would eat – carrot cake energy bombs. There was a joke about how bad carrot cake is. When I first tried it, I was instantly addicted to it. Having a vegetable in a cake sounds strange, but the sweet flavor of the carrot blends in very nice with all the other ingredients. Our recipe today does not involve cooking. You just need a food processor and several ingredients.
First start by blending the carrot until it becomes almost like puree
Then add the seeds, oats, raisins (soaked in hot water for 2 minutes), ginger, cinnamon, vanilla and coconut oil and blend until smooth
Now your carrot cake bombs mix is ready and you can start forming balls with your hands and roll them in coconut
You can eat them straight away, or if you want them to be a bit more firm, you can place them in the fridge for a couple of hours – it’s up to you. If you don’t like coconut flakes, roll them in crushed nuts – a very good alternative!
Thanks for being with us once again and see you soon!