RECIPES

RECIPE FROM JD BISTRO

Method:

Start with Frying the sweet potatoes in the pan until Golden, since you have diced them, they won’t take long.  Put them in a dish & set aside. Still in the hot pan,  fry the Aubergine in olive oil stirring so they brown on all sides, when browned,add 1 clove of  the finely chopped garlic  and don’t worry that the aubergines drink up all the oil as they will release it into the dish when everything is mixed together later.  Set aside, then fry up the Onion add the Peppers till they are soft, throw in the olives & Capers if using and set aside in the bowl with the aubergine.  Next, fry the courgettes until golden, add your last clove of garlic stir in for a minute or so and add this to your roasted sweet potatoes & Aubergine mix.  Toss everything through together, check the seasoning and add a good pinch of chopped parsley to garnish. I love a bit of chilli, so this is where I drizzle my delicious chilli oil over.

Method:

1. Roast bones in oven at about 220, for 30 mins or until nice and brown with crispy bits, remove fromroasting pan, keep about 2 spoons of the fat that has accumulated.
2. Use the saved fat and place in large cooking pot on stove. Heat up and add all the veg besides garlic, fry off in pot until it starts to caramelize, don’t burn anything.
3. Add wine, make sure it comes to quick boil and reduce to a simmer, reduce by half
4. Add bones and the rest of ingredientsand cover with water.
5. Bring to boil and down to simmer.
6. Simmer for about 6-8 hours. All the while skim off what accumulates at top. This will keep your stock clean.
7. Remove bones, and strain liquid, allow to cool and place in fridge over night
8. Scrap off what has accumulated at the top, your sauce should be very jelly like.
9. Bring to boil, reduce to simmer and reduce by half, 2 hours.
10. Strain and reduce by half again. Allow to cool and keep in fridge or freezer
11. Add red wine to pan, reduce till thick, and some of your stock.
12. There you should have a thick hearty sauce.

Method:

1. Cut off ends of lemon grass, and then chop and place in blender and whizz until its very fine. Remove big pieces
2. And grated lemon and orange skin, and chopped rosemary. Some pepper, salt and sugar.

The red wine reduction is a beef stock that has been reduced to a glaze, there are many ways of doing it, but this is our way and we find it works best here. I’ve tried to make the recipe smaller for house use.

Method:

1. Boil potatoes in salted water until a knife can just go to the middle of the potato.
2. Take out and squash, so it bursts open.
3. Place in roasting pan, grate garlic over, some of the rosemary, seasoning, tsp butter and tsp olive oil, into oven at 220
4. Season lamb and place fat side down in pan add some butter and olive oil for good measure, and allow the fat to render and become crispy, seal each side nice and brown.
5. Take a look at potatoes, give the pan a few shakes, and add any of the fat from the pan with the lamb to the potatoes pan.
6. Every 5 mins or so, give your potatoes a nice toss in the fat that’s in the pan.