Goat Milk

 

 

Sweet, tangy and earthy flavors combine in this delicious vegetarian lentil stew.

Walnuts add texture and crunch to this dish. Pair them with goats’ cheese and a drizzle of olive oil.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Serves 4.

 

Ingredients:

• 100g/3½oz soft goats’ cheese #ad
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, crushed
• 1 bay leaf
• few sprigs oregano
• 300g/10½ oz Spanish pardina lentils or other green lentils
• 600ml/20fl oz fresh vegetable stock
• 2 ripe vine tomatoes, skins removed and chopped
• 75g/2½oz caster sugar
• handful shelled walnuts #ad

 

For the dressing

• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• ½ tsp finely chopped chives
• ½ tsp finely chopped mint

 

Directions:

• Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce.
• Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool.
• To make the dressing, mix the ingredients together in a bowl.
• To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese #ad to each bowl, then top with the caramelised walnuts and some dressing.

 

Want something special for Sunday lunch?

As days get brighter, celebrate the new season with a lamb dish full of the flavours of Spring. This marinated lamb is full of flavour and perfect with salsa verde.

The recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Serves 6-8

Ingredients:

• 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed
• 1 garlic clove, crushed
• 1 unwaxed lemon, finely grated zest and juice
• 2 tsp runny honey
• 2 tbsp oil

For the salsa verde

• 1 garlic clove, crushed
• small bunch flatleaf parsley, finely chopped
• small bunch basil leaves, finely chopped
• 8 anchovies, finely chopped
• 75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins)
• 1 tsp runny honey
• 150ml/5fl oz olive oil
• salt and freshly ground black pepper

 

Directions:

• Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes.
• Preheat the oven to 220C/200C Fan/Gas 7
• Place a large frying pan over a medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin, browned side up and bones facing the centre.
• Roast for 18–20 minutes, cover with aluminium foil and rest for 15 minutes.
• For the salsa verde, mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving.
• Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside.

*Recipe Tips – The lamb can be marinated up to a day ahead. The salsa can be made up to 3 days ahead, in fact the flavour increase the longer it is left.

 

Main dish at it’s best. Baked chops top sliced potatoes for this substantial dish.

 

This recipe requires total 2 hours 20 minutes time, and Serves 6.

 

Ingredients:

 

• 1/2 cup goats milk
• 2 cups cheddar cheese (shredded)
• 6 New York (top loin) pork chops (3/4-inch thick)
• 2 Tbsp. vegetable oil
• 6 medium potatoes (sliced)
• 1 onions (large, halved and thinly sliced)
• salt (to taste)
• black pepper (to taste)
• 75 oz. cream of mushroom soup
• 8 oz. sour cream (carton)

Directions:

 

• Pre-heat oven to 325 degrees F. Cook chops, half at a time, in hot oil in large skillet until lightly brown, turning once. Spray 9×13-inch baking dish with non-stick spray. Arrange sliced potatoes and onion evenly in baking dish. Sprinkle with salt and pepper.
• Stir together cream of mushroom soup, sour cream and milk in medium bowl. Stir in 1 cup of the Cheddar cheese. Spoon soup mixture evenly over potatoes and onion in baking dish. Arrange chops on top.
• Cover chops and potatoes with foil. Place baking dish on baking sheet. Bake about 2 hours or until potatoes are tender and chops have internal temperature on a thermometer reads 150 degrees F. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts and internal temperature on a thermometer reads 160 degrees F. Let stand for 10 minutes before serving.

• SHORTCUT SUNDAY PORK & POTATOES: Brown chops as above. Meanwhile, cook sliced potatoes and onion in heavy large covered pot in enough boiling water to cover for 5 minutes. Drain well. Continue as above, except cover and bake until internal temperature of chops is 160 degrees F., about 1 hour. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts. Let stand for 10 minutes before serving.

 

Serving Suggestions

A shortcut is also given at the end of the recipe (above) for those weeknights you need a hearty dinner. Serve with green beans, apple salad and a tall glass of milk.

 

Each serving provides 758 kcal; protein 47g, carbohydrates 39g, fat 46g, cholesterol 156mg, fibre 3g, and salt 888mg.