Spring lambs jump into season at The Wykham Arms H
ello to you all, I hope you are
all well. Spring at last!
When I sat down • Damian and Debbie Bradley
to write this article, I asked Debbie what we should start with. She said to mention daffodils, snow drops and Easter bunnies. Now, I don’t know if you’ve
seen my picture in the article (don’t look too soon) but do I look like a daffodil or snow drop type of guy? On a positive note, it is great to see the village coming back to
life after such a long and harsh winter. We are busy working on new dishes for the spring season, constantly speaking to our suppliers to find out what is good at the moment, purple sprouting broccoli and curly kale are recommended. Blood oranges, Yorkshire rhubarb and fresh radish are starting to come through also. The lambing season is beginning, (one of my favourite meats.) The good food list goes on and on. Mother’s Day in early April (3rd ) is a good time to celebrate. This is always a popular family get together for our customers, so why not treat Mum to a fantastic Sunday lunch at the Wykham Arms? While I’m talking about The Wykham Arms and Sibford
getting ready for spring, there is a really great art exhibition held at our primary school every year. This really is an event worth a visit. Held on the weekend of 26th -27th March from 10.30am to 4.30 pm, with exhibits from local artists showing their work. Paintings by Nigel Fletcher and sculptures by Alison Bell that are just amazing! (both of which are Sibford residents , but do a lot of work nationally). You could always pop in for a coffee and a bite to eat while in
Sibford. So, let’s get back to the food and some recipes for you to try and enjoy. Happy cooking!
Roast leg of lamb with braised spring vegetables
Ingredients:
• 1 leg of lamb on the bone, about 2 kg • 2 onions cut into thick slices • 200grm baby leeks • 200grm purple sprouting broccoli • 200grm curly kale • 200grm good fresh baby carrots • 2 glasses of good white wine (one of which is for tasting purposes!) • 1 bunch of fresh tarragon and rosemary, chopped • Olive oil, sea salt and milled black pepper. Method: Rub the lamb with olive oil, salt and pepper and sprinkle 1/2 the amount of chopped herbs on to it. Place in a roasting tray on top of the chopped onion. put in to a pre heated oven 200c/gas 6/180 for fan assisted ovens four about 1 hour (as a guide always give about 30 mins per kilo for lamb leg this should give you a nice medium roast lamb). Gently blanch the vegetables in boiling salted water starting with the carrots first. Add the rest after about one minute and cook for a
54 March 2011
further two minutes maximum. Take out of the water and refresh gently in cold water and drain. Remove the lamb from oven and allow to rest for about 20 minutes on a board or large plate under a piece of loose foil. Scoop off the fat from the tray and discard. Strain the remaining juices into a pan and add a glass of white wine. Simmer for 2 minutes and add the vegetables and chopped herbs to the pan and gently heat through. On a warmed serving platter arrange the braised vegetables and pour the liquor from the pan onto the plate. Place the lamb joint on top and serve at the table.
Sea bass with spring onions, ginger and chilli
Ingredients: • Six sea bass fillets about 140 grms each. Leave the skin on but ask your fish monger to pin bone and de scale them for you • One large knob of fresh root ginger, peeled and cut into match stick size • three garlic cloves, very thinly sliced • three large fresh red chillies, deseeded and thinly sliced • one bunch fresh spring onions, washed and thinly cut length ways • four table spoons sunflower oil • two table spoons light soy sauce Method: On a board carefully slash the fish fillets, skin side up, three times, season with salt and white pepper. Heat a non stick frying pan if you have one, or a heavy based pan is fine. Add half the oil and sear the fillets skin side down for about four minutes until the skin is crisp and golden. The fish will be almost cooked by now so very gently turn the fillet over and cook further 30 seconds/one
minute.Transfer to a serving plate and keep warm .You may have to cook the fish in two batches due to the size of the pan. Add the rest of oil to the pan and fry the ginger, chilli and spring onions for about two minutes. Pour in the soy sauce, take off the heat and spoon over the Sea Bass fillets. Sit down and enjoy with friends and family. We hope you like these two dishes. Take care and many thanks, Damian.
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