IN SEASON
pine or hazelnuts, garlic and cheese in a food processor or blender and on the ‘pulse’ set- ting blend until combined. Slowly add the oil and ‘pulse’ to form a rough paste. Adjust the seasoning if required and set aside.
2 To prepare the salad; put the stock in a large saucepan and bring to the boil. Add the quinoa, reduce the heat and simmer uncov- ered for 15-20 minutes. Drain and transfer to a large bowl, fl uff up with a fork and set aside to cool.
3 When cool, add the remaining salad ingre- dients and season, if required.
4 Season the chops and cook under a pre- heated grill or on a prepared barbecue for
6-8 minutes on each side.
5 Serve the lamb with the pesto and the salad.
LAMB CARPACCIO WITH FIGS, OLIVES & MINT Something different to try… Serves: 6-8 as a starter
❤ 225-300g lean lamb cannon, fat removed and chilled
❤ 50g pea shoots or rocket leaves, rinsed
❤ 1 shallot, peeled and fi nely chopped
❤ 50g pitted green olives, drained and roughly chopped
❤ 4 fresh, ripe fi gs, thinly sliced
❤ Small handful freshly chopped mint
❤ Grated zest of 1 lemon ❤ Salt and freshly milled black pepper
❤ 2tbsp capers, rinsed
For the Mustard Dressing ❤ 4tbsp extra virgin rapeseed or olive oil
❤ 1tbsp lemon juice ❤ 2-3tsp Dijon mustard ❤ 1tbsp white wine vinegar
1 To make the mustard dressing; place all the ingredients into a screw-topped jar and shake well. Season.
2 Remove the lamb from the fridge and slice as thinly as possible across the grain of the meat.
3 Place the slices between sheets of cling fi lm
and using a rolling pin or meat mallet fl atten evenly into wafer-thin slices. Chill for 30 min- utes along with a large serving platter.
4 Arrange the pea shoots or rocket leaves onto the platter, then the lamb slices, slightly overlapping. Season and garnish with the shallot, olives, fi gs, mint, lemon zest, season- ing and capers. Drizzle over the dressing and serve immediately.
Russel Street, Bath, BA1 2QF T (01225) 447928
olivetreebath.co.uk
MAKE MUM'S DAY
Why not say 'Thanks Mum' with our delectable menu this Mother's Day.
To book a table for March 15th or to view our menu visit
olivetreebath.co.uk
FOODLOVERMAGAZINE.COM | 33
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68