Lamb Cakes

This weekend we made our annual visit to the Royal Berkshire Agricultural Show (or as we ill always know it the Newbury Show). As well as lots of animals on show in all their shampooed and primped glory, the craft tent full of glorious treasures there is the farm food tent. As usual we came back with the car loaded up with high quality meat, artisan chutneys and oils and far too many interesting ciders, vodkas and gins!
Last night we had a simple roast leg of lamb (the freezer was full and the lamb wouldn't fit) with some of the vegetables from the garden. Tonight I fancied something different rather than a straightforward salad.
Serves 2.

Ingredients:
3-4 medium potatoes, peeled, boiled and riced
Good handful of shredded or chopped coat roast lamb (beef would work as well)
Bunch of parsley finely chopped
1 egg, beaten
Salt & Pepper

Mix all the ingredients together and shape into four cakes about 1.5cm thick. Put in the fridge for 15 minutes to firm up.

Heat some oil in a pan and shallow fry until crispy and golden on both sides.

Serve with a punchy green salad with watercress and rocket in it. Add some quartered or halved tomatoes and some sliced raw mushrooms. Dress with a vinaigrette (I used a mix of raspberry vinegar and extra virgin olive oil).  

A Winter Salad

Today was the first day of the year that felt, at least for a while, nice enough to go down to the shed/greenhouse. We were joined by Fitz and Latte who enjoyed our presence and the warmth out of the wind. While Liz pruned the rampaging blackberry brambles I sorted through the seeds we had left over from the last century and swept the greenhouse floor.
When the wind got up and the rain swept in with a vengeance we returned to the warmth of the house to enjoy a tasty Cook and Butcher pork pie and a tasty winter salad.

Ingredients (for two)
3-4 Shredded Sprout tops (the tops of the Brussels Sprout plant, tasty tender, peppery leaves)
2 grated carrots
1 small red onion finely sliced into half moons
1 handful of cherry tomatoes halved
1/2 a red pepper (finely sliced)
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil (I used a mix of plain and lemon infused oils)
Salt and pepper

Toss everything together and serve in a big bowl. Some finely sliced radishes, watercress or raw button mushrooms would be nice additions perhaps with some sautéed new potatoes or croutons to give a bit of extra yum.

Leftovers - Curse or Blessing?

I love them - simple as that. Cold turkey and gammon with cold roast potatoes, cranberry sauce and pickles on Xmas Day evening and Boxing day lunch - Yum!
However after a couple of meals you need something to pick them up. A slaw of vegetables with a sharp perky dressing is great for this.

Ingredients
Half a small cabbage finely sliced (or a dozen or so Brussels Sprouts grated)
Half a medium onion - very finely sliced (red onions are especially good)
Two carrots - grated
Two stalks celery - chopped
One apple - grated (something crisp and tart is best)
1/2 teaspoon coriander seeds (freshly crushed)
1/4 teaspoon salt (ditto)
1/2 teaspoon Szechuan pepper corns (ditto)
1/2 teaspoons carroway seads (optional but they work well with the carrots)
Glug of oil and juice of half a lemon

Toss the lot together and serve with leftovers, jacket spuds, cheese etc. I make small batches so it stays crisp. You can add yoghurt and/or mayo if you like your salads more gloopy.