Lamb with chilli jam and a dessert of white chocolate soufflé with pistachio salt taffy

ImageOne of our favourite past times would have to be sitting down on the weekend watching Saturday Kitchen on BBC. I couldn’t tell you the last time we got a chance to do this, since the kids came along. But this morning we did ,the whole family. It was the one with the wonderful Irish Catherine Fulvio. She really was fantastic. She practically invited the whole crew to Ireland for lunch. Irish hospitality is well and truly alive. This morning James Martin has inspired me to cook my own amazing meal.Our eldest daughter said after I prepared the dish “Dad can I taste the chilli jam”. This alone was worth all the missed shows because of being busy with the kids. Let me just say, cooking with your kids has to be one the most rewarding things ever. Even if they don’t wash up.

The Ingredients:
8 Lamb chops
Lambs lettuce leaves
Olive oil
Chilli Jam:
2 habanero  chillies(no seeds)
1 shallot
2 cloves of garlic
1/2 white onion
8 red peppercorns
4 tbsp red wine vinegar
2 tbsp sesame oil
1 tsp garlic salt
1 tsp ground ginger
Salt and pepper
200g caster sugar
Take all the jam ingredients except sugar and blitz  in a blender. Now melt sugar on a high heat in a pan. Keep stirring so it doesn’t catch. Once melted add chilli blitz, be careful, it will splatter. Keep stirring until it resembles a jam. Take off the heat and let it cool.
Now season lamb. Brown in pan and finish in oven at 180C for around 20mins for well done,adjust heat down accordingly.  Serve on bed of olive oil dressed lettuce with a spoon of chilli jam.
ImageWhite chocolate soufflé Ingredients :
4 egg whites
100g caster sugar
100g white chocolate
50g double cream
50g unsalted butter
2 tbsp corn flour
Cocoa powder
Grease 4 ramekins and coat with cocoa powder. Whisk egg whites and sugar until it forms stiff peaks. Melt chocolate and cream together. Melt butter and add flour. Mix melted chocolate with flour butter melt. Now fold in egg whites with chocolate. Spoon into ramekins and cook in oven at 220C for 8 mins. Dust with cocoa powder when serving.
Pistachio salted taffy ingredients:
200g caster sugar
100g butter
Pistachio salt(take shelled nuts and blend 3:1 with rock salt as per Keery Steak Sandwich)
1 tbsp milk
Melt sugar in pan. Add butter. Add nut salt. Add milk. Keep stirring on heat until it darkens. Take off heat and pour onto baking sheet . Cool in fridge. Cut for serving. Enjoy.

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