We had a lovely weekend at home this Easter, with our sons and two of their girlfriends joining us for most of it. I tried to keep the cooking as simple (but delicious) as possible and had a cooking-free Saturday night when we went to our local Italian to celebrate my birthday the previous week.
For Easter Sunday lunch I ordered a large leg of lamb from the butcher and asked him to remove the bone and butterfly it. My thinking was that it would cook more quickly and carve more easily (although carving is my (surgeon) husband’s job!).
On Saturday afternoon I prepared the marinade, covered the lamb and put it in the fridge to be forgotten about until Sunday morning.
I adapted the following recipe from Diana Henry’s book, Cook Simple.
Indian Leg of Lamb
For about 8 people
- 1 x 2kg leg of lamb, boned and butterflied
- 55g blanched almonds
- 2 onions, roughly chopped
- 8 garlic cloves, peeled and halved
- a big chunk of fresh root ginger, peeled and roughly chopped
- 4 green chillies, halved and deseeded
- 550g plain yoghurt
- 1 tbsp ground cumin
- 4 tsps ground coriander
- 2 tsps ground cinnamon
- 2 tsps garam masala
- salt and pepper
- Make deep gashes all over the meat with a sharp knife and put it in a dish
- Blitz everything else in a food processor and spread this all over the lamb, massaging it in with your hands. It will look like this:
- Cover with clingfilm and place in the fridge
- On Sunday morning, preheat a conventional oven to 200ºC, take the lamb out of the fridge and let it come up to room temperature. Place it in a large roasting tin and cover with foil
- Aga users: put it in the roasting oven for about 30 minutes, then remove the foil for 5 or ten minutes before placing the lamb in the simmering oven until you’re ready to serve lunch. This was 2pm in our case, so the total cooking time was about four and a half hours. If you’re using a conventional oven, the cooking time is about one and a half hours, with the foil removed for the last 20 minutes or so
- Leave the lamb to rest on a board while you reheat the cooking juices, stirring as you go, to make a delicious sauce to be served with the lamb
- I served our lamb with a pilaff, carrots roasted with coriander and garlic and two green vegetables
For the first time in years I am alone on a Sunday. Well, not completely alone since my mother-in-law is here, in her flat on the bottom floor of our house. She’s worried that I’ve stayed behind because of her but while it’s true that she’s frail and we don’t like to leave her on her own, that’s not the case. It was my choice and I’m enjoying the chance to catch my breath; I’ve never minded my own company. My husband is on his annual Scottish fishing trip and youngest son’s in Cornwall with his brother and fiancée, staying with her family, and I’m just happy if everyone’s doing what they want to do. I’ve mentioned before that we usually have Sunday lunch or supper with Granny, but she and I agreed there didn’t seem much point in doing a roast today. I’m finding it quite liberating to be able to eat what and when I like.
So, although I’m not roasting anything myself today, I thought I’d tell you about this delicious homemade horseradish sauce I made last Sunday when there were six of us round the table for roast beef. The same friends who gave us their homegrown courgettes had given us a piece of horseradish from their garden. I’d never used it before and was delighted with this creamy, fresh-tasting sauce.
All you do is grate about 15g (more if you like extra heat) of horseradish and soak it in two tablespoons of hot water; drain, then mix it with one tablespoon of white wine vinegar, a pinch of mustard powder, salt and pepper and 150ml of lightly whipped double cream.
This morning I tweeted a line I’d read in the Sunday Times about the Sunday roast being on its way out but that this wasn’t the case in my house. Wonderfully, the replies I received confirmed that my family is not the exception. It doesn’t have to be eaten at lunchtime (everyone’s Sundays are busy) but I believe it’s a ritual and tradition worth preserving.
When I was a student and sharing a flat with three friends, where cooking was concerned we had the typical student repertoire of the era, comprising 1001 things to do with mince. But believe it or not, one of our staples was also chicken fricassée. I’m afraid I can’t remember the recipe in detail but it wasn’t like the dish I made for Sunday lunch today. Our student recipe involved sautéeing pieces of chicken and mushrooms and then adding a little flour, stock and milk (and possibly some cream) to make a white sauce. We used to serve it with rice.
The origin of the term “fricassée” is French, possibly from “frire” (to fry) and “casser” (to break in pieces), which might explain why all the fricassée recipes I found in a quick Google search this afternoon used chicken pieces rather than a whole bird. The one I made for lunch today, based on this recipe by Michel Roux which I read in the Times during the week, is the only one I’ve seen which involves roasting a whole chicken. (Apologies if you’re not a Times subscriber and the article is behind the paywall.)
Anyway, we really enjoyed it; the tarragon sauce is delicious. Sometimes it’s good to return to a simple classic. We don’t need always to be finding the next fashionable thing to cook.
I made changes to the Roux recipe; very brave of me, I thought, considering his chef’s credentials and renown, but I honestly didn’t think we needed quite that much cream and also, when you have a roasting oven as hot as the Aga’s, why would you need to brown the chicken before putting it in the oven?
- 1 whole chicken (mine weighed 2kg)
- 3 shallots
- Tarragon vinegar (I didn’t have any so used good quality white wine vinegar)
- About 100ml white wine
- About 100ml chicken stock
- About 150ml double cream
- Handful of tarragon leaves (adjust amount according to your preference)
- Place the chicken in a roasting tin, spread butter all over it and season.
- Roast in the roasting oven for about 1 hour and 20 minutes, basting a couple of times during cooking. I placed mine on the rack on the third set of rungs for the first 20 minutes, then moved the rack to the bottom of the oven with the tin on the fourth set of rungs. The cooking time will obviously depend on the weight of your chicken.
- Remove the chicken, place on a dish and leave to rest (perhaps on the warming plate of your Aga)
- Pour off most of the fat, add a knob of butter and sweat the shallots gently for about 5 minutes. Add 1tbsp vinegar and the white wine and let it bubble up for a few minutes. At this stage I poured everything into a small saucepan: easier than continuing in the roasting tin.
- Add the chicken stock and boil until reduced a little. Add the cream and repeat. Check for seasoning. Add the tarragon leaves at the last minute. Pour into a jug for serving. We ate our fricassée with new potatoes, broccoli and carrots.