Munchies and Munchkins

Food and travel

  • Home
  • Blog
  • About
    • About me
    • Privacy Policy
    • Terms & Conditions
    • Work With Me
    • Disclosure
  • Contact
  • Partners
You are here: Home / Archives for lemon

New Zealand Lamb Roast For Easter 2016

March 21, 2016 · by munchiesandmunchkins · 6 Comments

I enjoy the savoury aspect of Easter dishes just as much as the sweet. I always remember having a really good roast lamb dish on Easter Sunday at my parents house throughout my childhood and its something I have tried to continue here. Last year I collaborated with New Zealand Lamb and recreated their Easter recipe which you can see here. I have since made it twice and its a superb dish. This year they have a new recipe for their Easter Roast Lamb and I tried it out to make sure it was just perfect for you!

New Zealand Lamb has been available in the UK for over 130 years bringing delicious tastes to the nation and providing recipe inspiration to fans of this free range and succulent meat. New Zealand Lamb is relatively low in calories and cholesterol, and high in protein, it’s also a great source of essential nutrients such as B vitamins, zinc and iron, all of which help maintain a balanced diet and good health. You can buy fresh or frozen half shoulders or whole legs of New Zealand Lamb in the supermarkets. This recipe also includes squash, chantenay carrots, red onions, lemon, herbs, garlic and white wine. Its fairly simple to prepare and a really impressive dish. I am looking forward to making this again to share with friends and family over Easter.

I used a frozen whole leg for this recipe as my local store was all out of fresh and I was cooking for 6 people which ended up being 11 ( arrggghh – the most I have ever cooked a sit down meal for ) – I thawed it in the bottom of my fridge and it took about 24 hours. I also couldn’t source chantenay carrots this weekend so I used ordinary and cut into smaller wedges.

You will need:

1/2 shoulder or leg of New Zealand Lamb ( Fresh or thawed from frozen )
450g roughly chopped potatoes
250g chantenay carrots
350g squash, peeled and cut into chunks
2 red onions cut into wedges
3 tbsp E.V.Olive Oil
Zest of 1 lemon
1 whole garlic bulb split into cloves but unpeeled
A few sprigs of rosemary
2 tsp fennel seeds
150ml white wine
1 tbsp warm water

Large roasting tray and foil

Preheat oven to 200c, 400f or gas mark 6.

Blanch potatoes for approximately 5 minutes.
Place the lamb in the tin, place your carrots, squash, potatoes and onions around it. Drizzle with oil and season.
Add your wine and a splash of water.
Place tin in oven for 10 minutes and then reduce temp to 180c.
After 30 minutes add your garlic and sprigs of rosemary to the pan and scatter over the fennel seeds and zest onto the lamb.
Continue roasting until veggies are soft and starting to caramelise and the lamb is cooked as is your preference ( it will need approx 20-30 additional minutes for medium).
You can add a splash more wine or water to your pan if its looking dry.
Once removed from oven, cover with foil and a tea towel and rest for at least 15 minutes before carving.

Serve.

new zealand roast lamb

New zealand lamb easter offers

This is perfect when carved at the table in a suitable serving dish with the veggies around the meat. Make sure you use all the fabulous meat juices to make a delicious gravy to accompany. We love some fresh greens and a mound of mash with ours too. I had a pretty happy family at the end of the meal. I recommend this dish for your Easter table.

For dessert we enjoyed my popular Slow Cooked Hot Cross Bun & Butter Pudding

slow cooker hot cross bun pudding

Share this:

  • Facebook
  • X

Like this:

Like Loading...

Filed Under: Recipes · Tagged: fennel seeds, lamb, lemon, new zealand easter lamb, recipe development

Really Lemony Lemon Cake

March 10, 2014 · by munchiesandmunchkins · 4 Comments

If I were to choose a slice of cake to indulge in then normally it would be chocolate cake. My OH however isn’t a massive fan of chocolate cake and seeing as it was his birthday this week I thought it would be nice to make something special for him. Unfortunately as with all good plans something came up.. Or lots of things actually. Spots. My oldest daughter has chicken pox and is suffering with it so my time for baking has been limited.

I would never let him have a birthday without a homemade cake so at 11.30pm a few nights ago I was still hard at work in the kitchen making a fairly simple but tasty cake. It’s not extravagant or perfectly decorated but its definitely indulgent!

For the cake:

You will need..
4 Large eggs (pref free range)
225g Golden caster sugar
225g SR flour
2 tsp baking powder
225g softened butter
Zest of one lemon
1tsp lemon extract ( not essence! I used Sicilian lemon from Morrisons)

Preheat your oven to gas mark 4. Grease and line two sandwich tins (20cm)

Place all ingredients into your mixing bowl or food mixer and either beat with a wooden spoon until smooth or mix at a high speed for a few minutes until lump free and a smooth consistency. Divide between two tins and bake for 25 minutes or until golden and will spring back when pressed lightly. Remove from tins carefully and cool on a wire rack before filling and icing.

For the buttercream filling and topping:

125 g soft butter
250 g icing sugar, sifted
Juice of 1 small lemon
50g of dark chocolate

Beat your butter until smooth and gradually add in your icing sugar then your lemon juice and blend well.

Use half as a filling and half to top your cake. Grate some dark chocolate over the top.

Enjoy.

20140309-225908.jpg

Share this:

  • Facebook
  • X

Like this:

Like Loading...

Filed Under: Cakes, bread and all things baking, Recipes · Tagged: buttercream, cake, lemon, lemon zest, sponge, Victoria sandwich

Apple Puff Parcels

December 23, 2013 · by munchiesandmunchkins · Leave a Comment

Last week I bought some really cheap apples thinking how bad could they be hey? It turns out pretty bad. I became a bit of an apple snob during pregnancy as I craved a particular crunch and taste .. I’m not so bad now but these just didn’t taste good. However I hate waste so yesterday I tried to think of an easy way I could use them up and ended up with these totally amazingly scrumptious apple parcels or mini puff pastry pies. So easy to make but the flavour is fantastic and a really quick and easy dessert option for people who don’t usually bake.

You will need:

A sheet of ready rolled puff pastry
2-3 apples chopped fairly small but any shape
1 tablespoon of lemon juice ( I used Jif lemon )
50grams of light brown sugar ( I used Whitworths)
1 teaspoon of cinnamon
1teaspoon of nutmeg
*Optional – zest of an orange or clementine and a handful of raisins/sultanas
1 beaten egg

Preheat your oven to gas mark 4. Mix your apple in a bowl with lemon, sugar,cinnamon and nutmeg.

20131222-121426.jpg

Cut your pastry into an equal amount of squares. On half of the squares place a spoonful of the apple mixture in the middle then brush some egg around the rim of the square and place another square on top, press to seal with a fork around the edge and pierce the top of the parcel. Repeat until all squares are used up then brush each parcel with the egg and bake on a tray until golden brown (approx 20 mins). Dust with icing sugar.

Serve while warm (although be careful contents will be incredibly hot initially) with a dollop of thick cream. Totally delicious. You could use a cookie cutter to make different shared parcels. I did a second batch which were circular.

20131222-121514.jpg

Share this:

  • Facebook
  • X

Like this:

Like Loading...

Filed Under: Cakes, bread and all things baking, Recipes · Tagged: Apple, brown sugar, cinnamon, lemon, nutmeg, puff pastry

Food Advertising by logo

Connect with me

  • Email
  • Facebook
  • Instagram
  • Twitter

The Wonders Of Wales

Last month I had the pleasure of attending a supper club at Pettigrew Tearooms hosted by Imran Nathoo, dentist by day … Read More

The Wonders Of Wales

Recipe Development

Oreo Mint Choc Chip Ice Cream – Oreo Flavours

I love Oreos. Eaten whole, munched in half, deconstructed with the filling scooped off and of course dipped in tea. What … full post here

Read more like this...

Food Advertising by logo

Archives

Categories

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
Food Advertising by logo

Copyright © 2025 | Powered by Munchkins

%d