what’s on: food & drink
what’s on: food & drink
easter lunch
recipe
easter chocolate
dessert recipe
Invite the family over for a special Easter lunch and treat them to a
traditional roast lamb with a contemporary twist. Follow this simple
recipe from The Edinburgh School of Food and Wine and you’re guaranteed
to impress.
What better time to indulge in a rich, chocolate dessert than at Easter
so try your hand at this easy to make dark chocolate delice from The
Edinburgh School of Food and Wine.
Rump of Lamb, Vanilla Mash, Summer
Vegetables, Black Pepper and Whisky Sauce
Dark Chocolate Delice
Ingredients
100g broad beans
Ingredients
70ml milk
2 rumps of lamb
1 handful baby spinach
170g dark chocolate
50g sugar
200g potatoes
1 shallot
160ml double cream
100g butter
½ vanilla pod
A good splash of whisky
1 egg
150g flour
30g butter
Black pepper
100g sugar snaps
200ml double cream
8 radishes
Salt and pepper for seasoning
Method
Method
10 Season the lamb and heat a little oil in a pan.
1 To make the mash, bake the potatoes at 180°c
for 70 minutes.
11 Put the lamb in the pan, skin side down and
cook until golden.
2 Allow to cool for 10 minutes then scoop the flesh
out and mash adding salt, pepper, and butter.
12 Turn and cook for a further 2-3 minutes.
3 Split and scrape the vanilla pod. Add the seeds
to the mash and mix well.
13 Place in the oven and roast at 180°c for 12-14
minutes.
14 Remove and allow to rest.
1 First make the shortbread by creaming the butter
and sugar together until pale.
2 Add the flour and mix until it comes together.
3 Line an oven tray with parchment paper and pour
on the mixture.
4 Bake at 170c or fan assisted 140°c for
approximately 12 minutes until golden.
4 For the summer salad, cook the sugar snaps in
boiling salted water for 5 minutes then place them
in cold water to stop them cooking.
15 Finely dice the shallots and add to the pan the
lamb was cooked in.
5 Pod the broad beans and cook for 5 minutes,
cool then take outer shell off.
17 De-glaze the pan with whisky, being careful as
there will be flames!
7 Add in the chocolate and whisk until melted.
18 Add the cream, salt and pepper, and reduce.
9 Whisk in the egg.
6 Thinly slice the radish.
7 Melt the butter in a pan and add all the
vegetables.
8 Cook for 30 seconds then add the spinach.
9 Cook until wilted then remove from the heat.
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16 Heat and add black pepper.
19 To serve, place the mash on the centre of the
plate, slice the lamb and rest against the mash,
place the summer salad around the plate and
serve the sauce separately.
5 Allow to cool.
6 For the delice, heat the milk and cream together.
8 Allow to cool for 5 minutes.
10 Pour the mixture onto the shortbread tray, place
in fridge and allow to cool.
11 Cut to desired shape and dust with cocoa powder.
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