[The perfect roast] Lamb shoulder with potatoes

Happy Sunday guys!

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.

Let’s go into a bit more details with the recipe.

[The perfect roast] Lamb shoulder with potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Ingredients
  • Lamb shoulder
  • 500 gr of potatoes
  • 100 gr carrots
  • 1 clove of garlic
  • fresh thyme
  • fresh rosemary
  • salt, black pepper
  • 50 gr tomato puree
  • paprika
Instructions
  1. Score the lamb shoulder with a knife
  2. Prepare a paste by mixing the tomato puree with salt, black pepper and paprika
  3. Rub it in the shoulder
  4. Place it in a big tray and surround it with the potatoes, garlic, carrots and fresh herbs
  5. Add just 100 ml of water
  6. Cover it with kitchen foil
  7. Cook it on 170 degrees for 3 hours and a half
  8. Take it out and remove the foil
  9. Melt 100 gr of butter with paprika powder and pour it over the meat
  10. 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.

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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.

See you soon food lovers!

Simple sea bass fillet with crushed baby potatoes and spinach

Hello guys!

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
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 sea bass fillets
  • 300 gr baby potatoes
  • 100 ml yogurt
  • 100 gr of fresh spinach
  • cayenne pepper
  • black pepper
  • sea salt
  • butter
  • lemon
  • rosemary
Instructions
  1. Wash the baby potatoes and cut them in half
  2. Roast them in the oven, well-seasoned with salt and black pepper, for 45-55 minutes on 180 degrees
  3. Simply crush them with a fork, adding some butter and rosemary and set aside
  4. In a very hot pan, add some oil and cook your seasoned fillets,(first place them with the skin side down)
  5. 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
  6. 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
  7. Serve them with fresh spinach on the side and your crushed potatoes

DSC_0427-01I 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.

See you soon my friends!

***Under 10 Minutes*** Bacon-Wrapped Asparagus with Fluffy Couscous

Hello guys!

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.

Let me take you through the process.

Bacon-Wrapped Asparagus with Fluffy Couscous
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 8 asparagus spears
  • 8 slices of smoked bacon
  • 100 gr of couscous
  • 30 gr of pistachio nuts
  • 30 gr of sweetcorn
  • 20 gr of shredded carrot
  • 20 gr of crumbled feta cheese
  • 20 gr of dried apricots
  • 10 gr butter
Instructions
  1. 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
  2. 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
  3. And now you can add all the other ingredients to the cooked couscous and mix

And this is what you get.

DSC_0366-01Asparagus 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.

Enjoy cooking guys, see you soon!

 

***VEGAN*** Healthy Nutella glazed banana spelt bread!!!

Helloooooo food maniacs!

Our recipe today is a bit unusual for us, because it’s vegan! We did this super delicious banana bread with apples, raisins and lots of other cool stuff. We glazed it with healthy nutella!

So this means that you will have two recipes today in one single post – LUCKY YOU!

***VEGAN*** Healthy Nutella glazed banana spelt bread!!!
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Instructions
  1. Mash the bananas with the oil
  2. Add all the other ingredients and mix very well
  3. 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.

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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.

If you want to know more about the benefits of eating this nut have a look here – http://topfoodfacts.com/fact-of-the-week-hazelnut/

It is believed by many experts that bananas were the first fruit cultivated by humans. Alexander the Great first came across bananas in India in 327 B.C. More facts about bananas – here!

We hope that you will try doing this vegan banana bread and if you do – ENJOY!

That’s all for today – see you soon.

 

Carrot cake energy bombs

Hello food lovers!

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.

Carrot cake energy bombs
Prep time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 medium sized carrot
  • 4 tbsp of sunflower seeds
  • 4 tbsp of oats
  • a handful of raisins
  • ½ tsp ginger powder
  • 1 tsp cinnamon powder
  • 1 tsp vanilla essence
  • 1 tsp coconut oil
  • coconut flakes
Instructions
  1. First start by blending the carrot until it becomes almost like puree
  2. Then add the seeds, oats, raisins (soaked in hot water for 2 minutes), ginger, cinnamon, vanilla and coconut oil and blend until smooth
  3. Now your carrot cake bombs mix is ready and you can start forming balls with your hands and roll them in coconut

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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!

DSC_0204-01Thanks for being with us once again and see you soon!

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