Roasted Stuffed Lamb


1 (4-1/2 1b) boneless leg or shoulder of lamb (not tied)
2 tbsp butter, softened
1-2 tbsp plain flour
1/2 cup white wine
1 cup chicken or beef stock
salt and freshly ground black pepper
watercress, to garnish
sauteed potatoes, to serve


5 tbsp butter
1 small onion finely chopped
1 garlic clove, finely chopped
1/3 cup long grain rice
2/3 cup chicken stock
1/2 tsp dried thyme
4 lamb’s kidneys, halved and cored
10 oz young spinach leaves, well washed
salt and freshly ground black pepper


  1. To make the stuffing, melt 2 tbsp of the butter in a saucepan over a medium heat. Add the onion and cook for 2-3 minutes until just softened, then add the garlic and rice and cook for about 1-2 minutes until the rice appears translucent, stirring constantly.
  2. Add the stock, salt and pepper and thyme and bring to the boil, stirring occasionally, then reduce the heat to low and cook for about 18 minutes, covered, until the rice is tender and the liquid is absorbed.
  3. Tip the rice into a bowl and fluff with a fork.
  4. In a small frying pan, melt about 2 tbsp of the remaining butter over a medium-high heat. Add the kidneys and cook for about 2-3 minutes, turning once, until lightly browned, but still pink inside, then transfer to a board and leave to cool.
  5. Cut the kidneys into pieces and add to the rice, season with salt and pepper and toss to combine.
  6. In a frying pan, heat the remaining butter over a medium heat until foaming. Add the spinach leaves and cook for 1-2 minutes until wilted, drain off excess liquid, then transfer the leaves to a plate and leave to cool.
  7. Preheat the oven to 190°C/375°F.
  8. Lay the meat skin-side down on a work surface and season with salt and pepper.
  9. Spread the spinach leaves in an even layer over the surface then spread the stuffing in an even layer over the spinach.
  10. Roll up the meat like a Swiss roll and use a skewer to close the seam.
  11. Tie the meat at 1-inch intervals to hold its shape, then place in a roasting tin, spread with the softened butter and season with salt and pepper. Roast for 1-1/2 to 2 hours until the juices run slightly pink when pierced with a skewer, or until a meat thermometer inserted into the thickest part of the meat registers 57-60°C/135-140°F (for medium-rare to medium).
  12. Transfer the meat to a carving board, cover loosely with foil and leave to rest for about 20 minutes.
  13. Skim off as much fat from the roasting tin as possible, then place the tin over a medium-high heat and bring to the boil.
  14. Sprinkle over the flour and cook for 2-3 minutes until browned, stirring and scraping the base of the tin. Whisk in the wine and stock and bring to the boil, then cook for 4-5 minutes until the sauce thickens. Season and strain into a gravy boat.
  15. Carve the meat into slices, garnish with watercress and serve with the gravy and potatoes.

Makes 6 to 8 servings.

Source: Taste of France


Peach Cheesecake Popsicle


2 medium peaches
1/3 cup milk or milk substitute
1 cup ricotta cheese
2 Tbsp maple syrup or date syrup
2 tsp lemon zest
1 tsp ground ginger
1/4 tsp almond extract (optional)


  1. Slice an X in skin on bottom of each peach and then submerge in boiling water for 30 seconds. Remove peaches from water and, once cool enough to handle, peel off skins. Slice peaches into quarters and discard pits.
  2. In blender container, place all ingredients and blend until smooth.
  3. Evenly distribute mixture into 6 popsicle moulds, filling each about 3/4 full. Insert popsicle sticks and freeze for 8 hours.

Makes 6 servings.

Source: Alive magazine

Pistachio Saffron Pops


1 cup whole milk
1 cup heavy cream
1/2 cup sugar
1 teaspoon minced orange zest
1/4 teaspoon saffron threads
1/2 cup unsalted pistachios (about 4 ounces), toasted and chopped
2 egg yolks
1/2 teaspoon vanilla extract
pinch of sea salt
6 to 8 thin orange slices (optional)


  1. In a medium saucepan, combine the milk, cream, sugar, orange zest, saffron, and pistachios. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat, cover, and let stand for 1 hour to infuse the milk with flavor.
  2. In a small bowl, beat the egg yolks lightly to blend. Whisk 1/2 cup of the warm milk mixture into the yolks. Pour the egg yolk mixture into the saucepan. Place over low heat and cook, stirring constantly, until the custard thickens just enough to lightly coat the back of a spoon. Do not let it boil. Remove from the heat and stir in the vanilla and salt.
  3. Refrigerate the custard or place in an ice bath and let cool. Cover with plastic wrap, pressing the wrap to the surface to keep a skin from forming. Refrigerate until very cold, at least 4 hours or up to 1 day.
  4. Pour the mixture into ice pop molds. Slide in the orange slices (if using) and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
  5. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Makes 6 to 8 pops.

Source: Perfect Pops

Stuffed Salmon Slices


2 slices fresh salmon, or other similar fish such as halibut, 3/4-inch thick and about 10 oz each
1 cup chopped onion
1 tablespoon chopped parsley
butter or margarine
1 generous handful of bread, soaked in milk and squeezed dry
1 cup finely sliced mushrooms
salt and pepper
1 cup light cream
boiled potatoes to serve


  1. Fry the onion and parsley lightly in 2 tablespoons butter or margarine on low heat.
  2. Stir-in the mixture to the bread and mushrooms in a bowl. Season with salt and pepper to taste.
  3. Butter generously an ovenproof dish, put in one salmon slice, and spread the mushroom mixture over it.
  4. Cover with the second salmon slice, pour over the cream, previously heated), dot with butter, and sprinkle with salt and pepper.
  5. Cook in a moderate (350°F) oven for about 1/2 hour, basting occasionally with the cooking juices.
  6. Transfer to a warm serving platter, sprinkle with chopped parsley and serve with boiled potatoes.

Makes 3 to 4 servings.

Source: The Cook’s Book

Dessert Popovers with Citrus Sauce


3 eggs, room temperature
1 cup all purpose flour
3 tbsp sugar
1/2 tsp cardamom
1/4 tsp salt
1 cup milk, room temperature
3 cups fresh fruit, chopped

Citrus Sauce

1-1/2 cups non fat lemon yogurt
4 egg yolks
1/4 cup sugar
1 tbsp lemon zest


  1. To make the sauce, in top of double boiler (or in small bowl) set over simmering water, whisk together yogurt, egg yolks, sugar and lemon zest.
  2. Cook, stirring constantly, until mixture thickens, about 15 to 20 minutes.
  3. Remove from heat and cover with plastic wrap. Chill in refrigerator. Sauce will thicken a bit more in refrigerator.
  4. Pre-heat oven to 400°F (200°C). Generously grease a 12 cup non-stick muffin pan with shortening.
  5. In a large bowl, beat eggs lightly. Add flour, sugar, cardamom, salt, and milk. Beat just until combined and mixture is smooth.
  6. Heat muffin pan in the oven.
  7. Divide egg mixture into hot muffin cups. Fill about 1/2 – 3/4 full.
  8. Bake for about 20 minutes. Reduce heat to 325°F (160°C) and cook for about 15-20 minutes longer, or until deep golden brown.
  9. Remove from oven and tip popovers out of muffin cups.
  10. Fill each warm popover with fresh chopped fruit.
  11. Serve with the Citrus sauce.

Makes 12 servings.

Source: Manitoba Egg Farmers