Juniper Lamb


1-1/4 lb loin of lamb, well trimmed and boned
4 teaspoons plain flour


1 cup rose wine
4 teaspoons juniper berries, crushed
2 teaspoons Angostura bitters
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper


1 cup fresh white breadcrumbs
2 oz pre-soaked dried apricots
2 teaspoons lemon juice
2 teaspoons finely grated lemon peel
2 teaspoons chopped fresh rosemary


lemon wedges
6 apricots
rosemary sprigs


  1. To make marinade, mix all ingredients together, add lamb and turn to coat evenly. Cover and leave in a cool place for 4 hours or overnight.
  2. Preheat oven to 190ºC (375ºF).
  3. To make stuffing, process bread, apricots, lemon juice, peel and rosemary in a food processor.
  4. Remove lamb from marinade and pat dry. Spread stuffing over centre of meat, roll up, and tie securely in several places. Place in roasting tin, brush well with marinade and cook for 45-50 minutes, basting with marinade if necessary.
  5. Remove and place meat on a serving plate. Keep warm.
  6. Stir flour into tin, add remaining marinade and bring to the boil. Stir and add a little water if too thick. Strain into serving bowl.
  7. Remove string from meat, cut meat into thin slices and pour some of sauce over a serving plate. Arrange lamb in centre and garnish before serving.

Makes 4 to 6 servings.

Source: Dressings and Marinades


Vegan “Beef” Wellington


2 tbsp vegetable oil
1 onion, finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
1 tsp sea salt
1 tsp cracked black pepper
pinch of cinnamon
pinch of allspice
pinch of paprika
pinch of ground nutmeg
1 tbsp dried sage
2 tsp dried rosemary
1/4 cup dried cranberries
1/2 cup dried apricots
1 cup peeled and cooked chestnuts
1 cup cider, from a 2 cup bottle
1 cup vegetable stock
1 tbsp miso paste
2-1/4 cups vital wheat gluten
3 tbsp chickpea (gram) flour

Spice Rub

1 tsp cayenne
1 tsp allspice
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried tarragon

Seasoning and Pastry

remaining 1 cup cider
1 orange
2 cups vegetable stock
1 onion
2 garlic cloves
1 bay leaf
handful of fresh thyme and rosemary sprigs
1 tbsp miso paste
2 tbsp balsamic vinegar
4 tbsp Cranberry and orange sauce
320 g block ready-made vegan puff pastry


3 tbsp maple syrup
3 tbsp non-dairy milk
4 tbsp vegetable oil


2 tbsp cornstarch
4 tbsp water

Cranberry and Orange Sauce

3 cups fresh cranberries
1 tsp grated fresh ginger
1 small cinnamon stick
1 Braeburn apple, grated
1 cups caster (superfine) sugar
1 cup fresh orange juice


  1. To make the Cranberry and Orange Sauce, sterilize the jars, place them in a large saucepan filled with cold water, place over a medium heat and bring to a simmer. Simmer for 3 minutes then turn off the heat. Carefully remove the jars from the water when you’re ready to fill them.
  2. Heat all the ingredients in a heavy-based saucepan over a low heat with the lid on. Cook for 15 minutes, stirring often. Makes about 13 oz sauce.
  3. Remove the jars from the hot water, spoon the sauce into the hot jars and seal. The sauce will keep for 4 weeks in the fridge.
  4. To make the “meat” dough, heat the oil a non-stick frying pan over a medium heat. Fry the onion, leek, garlic, seasoning, spices and herbs for 2–3 minutes.
  5. Put the cranberries, apricots and chestnuts into a blender and blitz until they’re all a similar size. Add these to the frying pan and sauté for 3–4 minutes until everything has softened.
  6. Pour in the cider, stock and miso paste. Stir together and allow the mixture to simmer for 2 minutes before turning the heat off.
  7. Combine the dry ingredients. Once the wet mixture has cooled slightly, mix with the dry ingredients. It should form a nice dough. If your mix is wet add a little more chickpea flour. Tip the dough out onto a clean work surface and knead for 10 minutes. Leave to rest.
  8. Preheat your oven to 340°F.
  9. Combine the rub spices in a bowl.
  10. Shape the dough into a sausage 4” in diameter. Sprinkle the rub onto your work surface. Roll the dough in the rub.
  11. Roll the dough in a piece of muslin (cheesecloth), twist the ends tightly, then tie each end with cook’s string to secure it.
  12. Place the wrapped dough into a deep baking tray together with the rest of the roasting ingredients and bake for 2 hours on the bottom shelf, turning over half way through to ensure it cooks evenly.
  13. Once baked, lift the roast out of the tray, reserving the roasting liquid, leave to cool slightly, then remove the muslin. At this point you can either chill it in the fridge for up to 3 days or continue. If you are not cooking now, make the gravy and keep in the fridge, then reheat.
  14. An hour before you want to serve, roll out your pastry into a tea towel-sized rectangle around 1/8-inch thick. Cut strips a third of the width of the pastry on each side, so you can cross them to make a lattice.
  15. Spread the cranberry and orange sauce over the roast, lift it into the centre of the pastry, wrap it up, then transfer to a baking sheet lined with non-stick baking paper.
  16. Combine the glaze ingredients in a bowl, then brush over the top of the pastry. Bake for 15–20 minutes, or until golden.
  17. While the wellington is cooking, strain the roasting liquid from the baking tray through a sieve into a saucepan, pressing to squeeze out all the lovely juices. Place over a low heat and simmer for 10 minutes until you have a thick gravy.
  18. Mix the cornstarch with the water and add it to the gravy whilst whisking until it thickens to your desired consistency.
  19. Remove the wellington from the oven, carve and serve with the gravy.

Makes 6 servings.

Source: Vegan Christmas

Italian-style Roasted Pork with White Wine


6-1/2 lb boned, rolled shoulder of pork
2 tablespoons fennel seeds
1 tablespoon coarse sea salt
1 teaspoon black peppercorns
1 teaspoon crushed dried chilies
6 large garlic cloves, roughly chopped
freshly squeezed juice of 2 lemons
2 tablespoons olive oil
3/4 cup dry white wine

To serve, your choice of:

sauteed potatoes and salad
mashed potatoes and green beans


  1. Cut deep slits in the roast with a sharp knife. Grind the fennel seeds, salt, peppercorns, and chiles using a pestle and mortar. Add the chopped garlic and pound to a rough paste. Using your hands, smother the paste all over the pork working it into the slits. Put the pork on a wire rack and place it over a roasting pan. Cook, skin side up in a preheated oven at 450°F for 30 minutes. Remove the pork from the oven and reduce the heat to 225°F.
  2. Turn the pork over and pour half the lemon juice and all of the olive oil over it. Return the pork to the oven and cook for at least 7 hours, checking it every couple of hours. You should be aware that the meat is cooking—it should be sizzling quietly. Ovens vary, so you may want to increase the temperature slightly.
  3. About halfway through the cooking time, spoon off the excess fat and squeeze the remaining lemon juice over the meat. About 30 minutes before the pork is due to be cooked, remove it from the oven and increase the heat to 4257. Transfer the pork, fat side up, to a clean ovenproof dish and when the oven is hot, return the pork to the oven for 15 to 20 minutes to crisp up the crackling. Remove from the oven and let rest.
  4. Pour off any excess fat from the original roasting pan and add the wine and ‘/, cup water. Heat gently on the top of the stove, working off any sticky burnt-on bits from the edges of the pan, and simmer for 10 minutes. Strain the juices through a sieve and keep them warm.
  5. Carve the pork into thick slices. Put a few slices on each of 8 warmed plates and pour some of the pan juices over the top. You could serve this with sauteed potatoes and salad, or mashed potatoes and green beans.

Makes 8 servings.

Source: Cooking with Wine

Spanish Tapas with Red Bell Peppers and Garlic Toasts


4 thin slices white country bread
5 tbsp Spanish olive oil
2 large garlic cloves, crushed
3 large red bell peppers
chopped fresh flat-leaf parsley, to garnish


  1. Preheat the oven to 450°F/230°C.
  2. To make the garlic toasts, halve each bread slice. Put 3 tablespoons of the oil in a bowl and stir in the garlic. Brush each side of the bread slice halves with the oil mixture and transfer to a cookie sheet. Bake in the preheated oven for 10-15 minutes, or until crisp and golden brown. Let cool on paper towels.
    <li<Reduce the oven temperature to 400°F/200°C. Brush the red bell peppers with the remaining oil and put in a roasting pan. Roast in the oven for 30 minutes, then turn over and roast for an additional 10 minutes, or until the skins have blistered and blackened.

  3. Using a slotted spoon, transfer the roasted peppers to a plastic bag and leave for 15 minutes, or until cool enough to handle.
  4. Using a sharp knife or your fingers, carefully peel away the skin from the peppers. Halve the bell peppers and remove the stems, cores, and seeds, then cut each bell pepper into neat, thin strips.
  5. To serve, arrange the bell pepper strips on top of the garlic toasts. Season to taste with pepper and sprinkle with chopped parsley to garnish.

Makes 8 servings.

Source: Tapas

Oven-cooked Beef Pot Roast


one 4-pound boneless beef chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 yellow onions, chopped
12 garlic cloves, coarsely chopped
1 cup dry red wine
4 cups reduced-sodium beef broth, or as needed
4 large sprigs of fresh thyme
1 sprig of fresh rosemary
1-1/2 pounds fingerling potatoes, halved lengthwise
12 ounces cherry tomatoes (preferably assorted colors)
3/4 cup pitted green olives


  1. Preheat the oven to 350ºF.
  2. Pat the beef dry with paper towels. Season with salt and pepper.
  3. Heat a large Dutch oven (at least 6 quarts) over medium-high heat. Add the olive oil, then add the beef and cook, turning occasionally, for about 12 minutes, or until browned on all sides. Transfer the beef to a bowl.
  4. Reduce the heat to medium, add the onions to the pot, and cook, stirring occasionally and scraping up the brown bits on the bottom of the pot with a wooden spoon,for about 5 minutes, or until the onions are tender.
  5. Stir in the garlic and cook for about 1 minute, or until fragrant.
  6. Stir in the wine, bring to a boil, and boil for 1 minute.
  7. Stir in the broth, thyme, and rosemary.
  8. Return the beef to the pot and scatter the potatoes, tomatoes, and olives around it. You should have enough liquid to cover all but about the top 1 inch of the beef. Add broth or water if needed. Bring to a simmer over high heat, cover tightly. T
  9. Move the pot to the oven. Bake for about 2 hours and 30 minutes, turning the beef over after the first 1-1/2 hours, or until it is just tender. Uncover and continue baking for about 30 minutes, or until the beef is fork-tender.
  10. Remove from oven and set aside to rest for 30 minutes.
  11. Using a slotted spoon, transfer the beef, vegetables, and olives to a platter. Gently pull the beef into large chunks along its natural separations. Cover the beef, vegetables, and olives with aluminum foil to keep warm.
  12. Skim off the fat that has risen to the surface of the cooking liquid and remove and discard the herb stems. Bring the liquid to a boil and boil for about 20 minutes, or until slightly reduced.
  13. Return the beef, vegetables, and olives to the pot and simmer for about 5 minutes, or just until reheated.
  14. Divide the beef, vegetables, and olives among six dinner plates. Spoon a few tablespoons of the cooking liquid over each serving. Pour the remaining cooking liquid into a sauceboat. Serve hot, with the cooking liquid on the side.

Makes 6 servings.

Source: Curtis Stone What’s for Dinner?