STICKY CHICKEN WINGS

Fresh barbecued meals outdoors heightens the pleasure of warm summer days.

Serves 4

2kg chicken wings 

60ml runny honey

2 lemons 

10g root ginger

1 garlic clove

3 tbsp dark soy sauce,
 plus extra to serve

2 tbsp vegetable oil

50g sesame seeds 

 

Zest one of the lemons and set the zest aside. Peel the root ginger and then grate it, along with the garlic, into a mixing bowl. Add the soy sauce, vegetable oil, honey, the juice of 1 lemon and half of the sesame seeds and mix thoroughly. Place the chicken wings in a large tub and pour over the honey mixture. Cover and marinate in the fridge for 1 hr.

Heat the barbecue until the coals are completely white. Place the barbecue shelf on the bottom position and add the chicken. Cook for 4 mins, then turn over and cook for a further 4 mins, until the meat is white throughout. Serve, sprinkled with the remaining sesame seeds, and garnished with the remaining lemon, cut into chunks.

 

Scotch eggs

 

Serves 6

9 large eggs
600g finely minced pork or sausagemeat
225g golden breadcrumbs
large bowl ice-cold water
1 tbsp freshly chopped parsley
2 tbsp chives, snipped, plus extra to garnish
1.5 litres vegetable oil, for deep-frying
salt and pepper

Cook six of the eggs in boiling water for 7 mins. Drain, then refresh in the iced water. Once cool enough to handle, peel, and pat dry with kitchen paper.

In a large mixing bowl, mix the meat with 1 egg, 2 tbsp of the breadcrumbs, the herbs and plenty of seasoning until thoroughly combined.

Divide the mixture into six, and wrap around the boiled eggs, forming them into balls. Beat the remaining eggs in a shallow dish with some seasoning, and dip the sausage balls in the egg mix to coat. In another shallow bowl, coat the balls in the remaining breadcrumbs. Chill until needed.

Heat the oil in a large, heavy-based saucepan to 180°C, using a thermometer to accurately gauge the temperature.

Deep-fry the Scotch eggs, three at a time, for 4-5 mins until golden brown and crisp. Remove to a plate lined with kitchen paper to drain. Cut in half, and serve with a garnish of snipped chives.

Other picnic recipes in the Jul/Aug issue of LandScape include:

  • Stuffed picnic bread wreath
  • Salad served in preserving jars
  • Fig tarts
  • Cornish Brie and pickles
  • Berry lattice tart
  • Peaches baked in dough

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Mince and potatoes

Mince and potatoes recipe LandScape magazine

Serves 4
750g beef mince
650g King Edward potatoes, cubed
1 tbsp rapeseed oil
1 red onion, sliced
2 tbsp cornflour
2 tbsp oats
400ml beef stock
salt and black pepper
300g baby carrots
fresh curly parsley, for garnish

In a large saucepan, heat the oil and fry the onion for 3 mins, stirring almost constantly. Add the mince and fry for 8 mins, stirring occasionally. Add the cornflour and stir for a further minute. Add the oats and beef stock, then combine, season and add the carrots. Simmer for 20 mins, stirring occasionally.

Place the potato cubes in a large pan of cold water. Bring to the boil and cook for 15 mins. Drain the potatoes and serve with the mince, garnished with parsley.

Other mince recipes in our Jan/Feb 2017 issue:

  • Cottage pie with parsnip mash
  • Mince flan
  • Mince bread balls
  • Turkey and bacon pies
  • Mini shepherd’s pies
  • Haslet

For back issues click here, or to subscribe to LandScape click here.

Lamb scrag cobbler

Lamb scrag cobbler recipe from LandScape slow-cooked meats

Serves 6
1kg lamb scrag
210g chilled butter
1 tbsp rapeseed oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tbsp cornflour
350ml white wine
200ml vegetable stock
1 head of broccoli, chopped
½ celeriac, cubed
1 tbsp capers
Sprig of mint and thyme, plus extra to garnish
20g fresh flat-leaf parsley, chopped
1 Jerusalem artichoke, grated
350g self-raising flour, plus extra to dust
zest of 1 lemon
2 eggs
sea salt and black pepper

Preheat the oven to 180°C/gas mark 4. Place 10g of the butter and the oil in a large heat- and ovenproof casserole dish and heat until sizzling. Add the lamb scrag, browning on each side for 5 mins, then transfer to a plate. This may have to be done in batches, depending on the size of the dish.

Sauté the onion and garlic in the dish for 10 mins, stirring until soft and translucent. Mix in the cornflour and stir in the wine gradually, followed by the stock. Add the lamb scrag and bring to the boil.

Add the pieces of broccoli and celeriac cubes to the dish with the capers and 1 sprig of the thyme. Season with pepper, and cover with a lid. Cook in the oven for 3 hrs.

Place the remaining herbs and grated artichoke in a mixing bowl with the flour. Add the lemon zest and grate in the remaining butter. Season with salt and pepper, then beat 1 egg in a small bowl. Stir the egg and 2 tbsp cold water gradually into the flour mixture until it forms a thick dough. On a surface dusted with flour, roll out the dough to approximately A4 size, then cut out rounds with a 30mm pastry cutter. Place on a cling-filmed plate and cover with more cling film. Chill until needed.

Remove the casserole, and turn the oven up to 190°C/gas mark 5. Push the scrag ends to the middle of the dish, removing any bones if the meat has fallen off. Place the cobbler rounds in the pot, around the sides.

Beat the remaining egg in a small bowl and brush the cobblers with it. Return the dish to the oven, uncovered, and cook for a further 20-25 mins. Serve garnished with herbs.

Other slow cooked meat recipes in our Nov/Dec 2016 issue:

  • Braised lamb shanks
  • Slow-cooked barbecued pork ribs
  • Pig cheek stew
  • Slow-cooked ham hock
  • Pot roast beef brisket with beetroot, swede and whisky

For back issues click here, or to subscribe to LandScape click here.

Spatchcock duck with squash wedges

Serves 4
1 x 2kg whole duck
1 butternut squash
1 tbsp juniper berries
300g blackberries
3 oranges
150ml red wine
2 tbsp caster sugar
2 tbsp chopped flat-leaf parsley
2 tbsp olive oil or duck fat
2 tbsp honey
1 tsp dried thyme
sea salt and black pepper

Preheat the oven to 180°C/gas mark 4. Place the duck on a chopping board, breast-side down. Remove the backbone by cutting around it, then flatten the bird by pushing down on the sides. Turn over and flatten the other side. Place in a roasting tin and season with crushed juniper berries, salt and pepper. Roast in the oven for 1 hr.

In the meantime, combine the blackberries, the juice of 1 orange and red wine in a small pan and add the sugar. Bring to the boil, then add the parsley and season with pepper. Simmer for 10 mins until reduced and sticky. Cover the duck with the blackberry mixture, then cut the remaining oranges into quarters and add to the tin. Roast for a further 30 mins, then rest for 10 mins, covered with tin foil.

While the duck is roasting, chop the butternut squash into wedges and place in a saucepan of boiling water. Simmer for 10 mins, then refresh with cold water. Coat the butternut squash with the oil or duck fat and the honey in a roasting tin. Season with pepper and sprinkle with thyme. Turning the oven down to 200°C/gas mark 6 as they go in, roast for 10 mins until golden and fluffy. Serve with the duck.

Other duck recipes in our Sept/Oct 2016 issue:

Roast topside veal joint with garlic and parsley

Serves 8
2kg topside milk veal joint
2 garlic heads
1 bunch flat leaf parsley
100g butter, softened
1 tsp sugar
sea salt and black pepper

Take the joint out of the fridge and place in a roasting tray, to come up to room temperature. Preheat the oven to 200°C/gas mark 6. Tear the parsley into small pieces, reserving a little for garnish, and place in a bowl. Mix in the butter and sugar, then season. Pull the garlic heads apart a little at the top and spoon a knob of the butter mixture on top. Set the garlic aside, then coat the joint completely with the remaining butter mixture.

Roast the joint for 20 mins, then turn the temperature down to 160°C/gas mark 3 and add the garlic heads. Roast for 1 hr 20 mins. Allow to rest for 15 mins, covered with tin foil, before carving and serving.

Freedom food

Delicate in flavour and tender in texture, veal is the meat from young male calves, that are less than a year old. These are said to have a better meat to bone ratio than older steers, such as yearlings.

British meat marked with the RSPCA’s Freedom Food scheme is selected. This ensures calves have been cared for according to the charity’s strict welfare standards. The market for compassionately-bred veal is growing as a humane response to the number of male calves produced in the milk industry. Female cows need to calve regularly to be able to supply milk. Female calves are kept to join the dairy herd. Today, male calves in Britain go to produce two types of veal.

Rosé veal is a pink-coloured meat, from young animals aged between eight and 12 months old, raised on beef feed. Calves bred over spring and summer are likely to have been grazed outside. This meat has a visible grain.

Milk veal comes from animals up to six months old that have been fed from a nurse cow. Barley straw is also included in their diet. This helps keep the meat very pale in colour. In flavour and texture it is nearer to chicken than beef.

Like all red meat, veal is a good source of B vitamins and zinc. Pound for pound it contains half the fat of lean beef.

Other veal recipes in our May/June 2016 issue:

Stuffed cushion of lamb with red wine gravy

Serves 8

1.8kg boned lamb shoulder
300g granary bread
200g peas
1 bunch of fresh mint,
plus extra for garnish
1 egg
1 tbsp flour
1 clove garlic
1 tsp cumin
200g baby shallots
1 lemon
vegetable oil, to grease and rub
sea salt and black pepper

For the gravy
150ml red wine
2 tbsp cornflour
1 tsp honey
250ml vegetable stock

Remove the lamb shoulder from the fridge and bring up to room temperature. Rip
up the bread and place in a food processor, along with the peas, mint, egg, flour, garlic and cumin. Pulse until combined. Peel and trim the shallots and place in a large mixing bowl. Zest and juice the lemon into it. Transfer the pea mixture to the bowl and season.

Preheat the oven to 190°C/gas mark 5. Lay out the lamb shoulder, skin-side down, on a large sheet of tin foil double the size of the lamb. This helps manoeuvre the meat once it is stuffed. Pack the stuffing on top of it and fold the edges of the fat over it to enclose the stuffing. Take a piece of string, approximately 3 metres long, and slide it under the meat. Pull the ends of the string up and over the lamb, crossing them at the top. Hold the string in place while folding the foil over the meat, leaving the ends of the string unwrapped. This keeps the meat and stuffing together as it is turned over. Turn the meat over, unwrap the tin foil from underneath it. Repeat, tying the string at opposite angles, then folding the foil over the meat again. Repeat until the meat has been turned and the string crossed seven times in total. Knot the string and snip away the ends. Transfer to a greased tray, skin-side up, being careful to hold all the stuffing in. Rub with oil and season. Roast for 3 hrs until the skin is crispy and golden. Allow to rest for 20 mins.  

To make the gravy, collect the juices in a saucepan. Heat for 1 min and add the cornflour. Cook, stirring, for a further minute, then stir in the red wine and honey. Bring to the boil and simmer for 1 min, before mixing in the vegetable stock. Season and bring to the boil again, then simmer for 2 mins until thickened.

Cut away the string and discard, then slice the lamb. Serve with the gravy, garnishing the meat with the extra mint.

Other lamb feast recipes in our Spring 2016 issue:

Rack of lamb with basil gravy
Breast of lamb
Mixed steamed cabbage
Zesty layered potatoes
Roast asparagus and garlic
Lemon and raspberry meringue tart

For back issues click here, or to subscribe to LandScape click here.

Roast venison haunch

Serves 6
1kg deboned venison haunch
2 cloves of garlic
1 tbsp juniper berries
2 tbsp thyme leaves, plus extra sprigs for garnish
2 tsp fennel seeds
3 tbsp olive oil
5 red onions, chopped into quarters
2 tsp honey
500ml red wine
2 bay leaves
1 tbsp whole grain mustard
sea salt and black pepper 

Remove meat from the fridge and let it rise to room temperature. Preheat the oven to 200°C/gas mark 6.
Roughly chop the garlic, then, in a pestle and mortar, blend it with the juniper berries, thyme and fennel seeds. Mix with 2 tbsp of the oil. Coat the haunch with the mixture and set aside until needed.
In a large roasting pot, heat the remaining oil on the hob and add the red onion. Sauté for 5 mins, then mix in the honey. Pour in 300ml water and the wine. Add the bay leaves and mustard. Bring to the boil then simmer for 15 mins. Take off the heat and season. Allow to cool.
Place the venison onto the onion mixture and cover with a lid or tin foil. Roast in the oven for 1 hr, basting occasionally. Remove the lid or foil and cook for a further 20 mins. Place the haunch on a serving plate and allow to rest for 10 mins, covered with tin foil.
In a small pan, simmer the onions and juices from the roasting potfor 5 mins, until thickened. Serve with the rested meat, garnished withthe thyme sprigs.

Other venison recipes from our Jan/Feb 2016 issue:

• Venison liver and onions
• The perfect venison steak
• Meatballs
• Stuffed hind shin stew
• Venison pie

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Jugged rabbit

Serves 4
1 whole rabbit
1 large onion
50g butter
salt
45g plain flour
500ml red wine
1 tbsp juniper berries
1 bay leaf
7g fresh thyme leaves

Preheat the oven to 180°C/gas mark 4. Chop the onion roughly, then heat half of the butter in a large saucepan and add the onion. Add a pinch of salt and sauté on a low heat for 10 mins, stirring occasionally. Transfer to a bowl and set aside. Remove the kidneys and liver from the rabbit and joint the meat into legs, thigh and loin, with the ribcage leftover. Place the ribcage in a pan of 300ml boiling water and simmer for 20 mins to make a stock.
Meanwhile, in a large bowl, coat the rabbit joints, kidneys and livers in the flour. Melt the remaining butter in the large saucepan and add the meat pieces, frying on both sides until golden. Add a quarter of the wine, then cook for 10 mins to reduce. Continue to add the remaining wine in similar batches, reducing down each time. Add half of the rabbit stock.
Crush the juniper berries and add to the pan, along with the bay and thyme leaves. Transfer to an ovenproof pot and cover with a lid. Cook in the oven for 2 hrs. Serve with crusty bread.

Other rabbit recipes in our Nov/Dec 2015 issue:

• Rabbit and chicken liver pate
• Rabbit puddings
• Rabbit with bacon and mustard
• Slow-cooked pulled rabbit

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.