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What's Cooking?

It's never too early to start thinking about dinner

Published on October 10th 2011.


What's Cooking?

Devon Boyce, High Road Brasserie

High Road Brasserie

162 Chiswick High Road
London W4 1PR

http://brasserie.highroadhouse.co.uk/

Lamb rump, artichokes & spring carrots  with salsa verde (serves 2)

-        2 x 180g portion lamb rump

-        4 baby globe artichokes (halved and cleaned)

-        Small bunch spring carrots (peeled and roughly chopped)

-        1 sml red onion

-        1 clove garlic

-        Sml handful chopped parsley

-        500ml chicken stock

-        1 tbl sp olive oil

-        80g salsa verde

Method:

Heat a small pan and add your olive oil.  Add the chopped red onion and garlic and sweat off. Add the artichokes and spring carrots. After 1 minute add the chicken stock and cock slowly until the artichokes and carrots are cooked. Season with sea salt and black pepper and finish with the chopped parsley. Cook your lamb pink. Remembering to render the fat nicely down. Plate up and finish with a drizzle of the salsa verde

 

For the salsa verde:

-         1½–2 cloves of garlic, peeled

-         1 small handful of capers

-         1 small handful of gherkins pickled in sweet vinegar

-         6 anchovy fillets

-         2 large handfuls of flat-leaf parsley, leaves picked

-         1 bunch of fresh basil, leaves picked

-         1 handful of fresh mint, leaves picked

-         1 tbl sp Dijon mustard

-         3 tbl sp red wine vinegar

-         8 tbl sp really good extra virgin olive oil

-         sea salt and freshly ground black pepper

 

Method:

Finely chop the capers, gherkins, garlic, anchovies and herbs and put them into a bowl. Add the mustard and vinegar. Slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.

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