ROAST LEG OF LAMB WITH GARLIC & WATERCRESS BUTTER
Season a leg of lamb with our watercress and garlic butter for a new take on spring lamb. Parmesan breadcrumbs also add a lovely crunch and depth of flavour
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 2h10m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Remove the lamb from the fridge 1 hr before cooking. Heat the oven to 200C/180C fan/gas 4. Use the tip of a knife to make 20-25 small slits in the lamb, then set aside in a roasting tin. Blitz the watercress, garlic and anchovies in a food processor until smooth, then add the butter and pulse to combine.
- Season the lamb, then spread over half of the butter mixture, pushing into the slits as well. Break the rosemary sprigs into pieces and tuck into the slits. Season, cover with foil and cook for 1 hr 20 mins for medium (a thermometer should read 55C), or 1 hr 40 mins, if you prefer the meat well done. Uncover the lamb halfway through cooking and spread over the remaining butter, then put back in the oven uncovered for the remaining time.
- Meanwhile, blitz the sourdough in a food processor to make coarse crumbs. Toss with the oil and parmesan and spread out flat on a baking sheet. Put in the oven underneath the lamb for the last 20 mins of cooking, or until lightly golden and crunchy. Leave the lamb to rest, covered, for 30 mins, then slice and sprinkle over the crumbs.
Nutrition Facts : Calories 436 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
WATERCRESS BUTTER
A great butter to use on vegetables, breads, or pastas. You can easily exchange 3 ounces of cream cheese for the butter if you would like a thicker consistency.
Provided by Stacey Sweet
Categories Vegetable
Time 10m
Yield 3/4 Cup
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender or food processor.
- Mix on high speed for 30 seconds.
Nutrition Facts : Calories 1091, Fat 122.8, SaturatedFat 77.7, Cholesterol 325.4, Sodium 1259.6, Carbohydrate 2.1, Fiber 0.2, Sugar 0.6, Protein 1.4
TEXAS TOASTS WITH FILET MIGNON, WATERCRESS & HERB BUTTER
Who can argue with grilled bread topped off with a juicy grilled filet, a bed of watercress and an herb-rich butter? EatingWell
Provided by Manami
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill to high.
- Mash butter in a small bowl with the back of a spoon until it's soft and creamy.
- Stir in 2 teaspoons oil until combined.
- Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cover and place in the freezer to chill.
- Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl.
- Rub on both sides of steak.
- Rub both sides of bread with the halved garlic clove; discard the garlic.
- Grill the steak 3 to 5 minutes per side for medium-rare.
- Grill the bread until toasted, 30 seconds to 1 minute per side.
- Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes.
- Divide watercress among 4 plates and top with the steak-topped toasts.
Nutrition Facts : Calories 434.5, Fat 31.3, SaturatedFat 12.1, Cholesterol 84.5, Sodium 627.6, Carbohydrate 14.4, Fiber 2.4, Sugar 1.7, Protein 24.3
WATERCRESS SANDWICHES
Another elegant traditional English sandwich served with Cucumber Sandwiches and Egg and Cress Sandwiches for an English high tea or supper. Or these days, on numerous occasions! The watercress butter that is part of this recipe can be made in advance and frozen. I found this recipe on an English website and have posted it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 10m
Yield 24 watercress sandwich rounds
Number Of Ingredients 7
Steps:
- The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
- Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
- Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
- Serve the sandwiches on a tray decorated with the extra watercress sprigs.
Nutrition Facts : Calories 82.3, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.2, Sodium 115.9, Carbohydrate 8.5, Fiber 0.4, Sugar 0.7, Protein 1.4
WATERCRESS RISOTTO WITH GOAT'S CHEESE
Enjoy springtime in a bowl with a vibrant watercress risotto with a goat's cheese and hazelnut topping that complements the earthy flavours of the watercress
Provided by Esther Clark
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.
- Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite - you may not need all the stock.
- Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.
- Top with the crumbled goat's cheese, toasted hazelnuts, reserved watercess and a drizzle of olive oil.
Nutrition Facts : Calories 797 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.8 milligram of sodium
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