Just the Crush® Leg of Lamb with Rosemary and Orange
This quick recipe is easy and delicious. It is perfect for a gathering and looks the part!
Serves 6-8
Ingredients:
3 tbsp Just the Crush®
1 Leg of Lamb (approx. 1.8kg)
50g Salted butter (refrigerated)
Bunch of Rosemary
Juice from 2 Oranges
Zest of 2 Oranges
1-2 tsp Salt
Black pepper to taste
Method:
- Pre-heat the oven to gas mark 5, 375ºF (190ºC).
- Place the Lamb on a baking tray and make a number of incisions all over.
- Zest and squeeze the oranges and drizzle both over the top, ensuring as much goes in to the holes as possible.
- Cut the butter into thin sticks and pack the holes. This can be a bit fiddly but it is worth it!
- Smother the leg in Just the Crush®, season with the salt and pepper, then put a stick of rosemary into each hole.
- Place in the oven for 1hr 15mins, basting every 15 minutes.
- Remove from the oven, cover in foil and set aside to rest for 30 minutes. Cover the foil with a couple of tea towels to keep the heat in.
To Serve: Using a very sharp knife, slice in the direction of the fibers and drizzle with a tablespoon of pan juices. Enjoy!
Creamy Just the Crush® Mushrooms on toasted Ciabatta
This quick recipe is simply outstanding.
Serves 2
Ingredients:
2 tbsp Just the Crush®
400g Chestnut Mushrooms
Knob of butter or oil for frying
A Large handful of Parsley (finely chopped and a handful kept aside for garnish)
2 tbsp Soy Sauce
2 tbsp double cream
1-2 tsp Salt
Black pepper to taste
1 x Ciabatta baton (sliced in two)
Method:
- Slice the mushrooms and fry on a medium/high heat in the butter (or oil) until they are browned at the edges and almost half the size. Add the Soy sauce.
- Lower the heat and add the cream, Parsley and Just the Crush®. Season to taste.
- Toast the Ciabatta, then pour the creamy mushrooms over. Sprinkle with the remaining Parsley and a few cracks of black pepper…and serve!
Note – You could add more cream and Just the Crush® to this dish and serve with toasted ciabatta fingers for a more ‘tapas style’ dish.
Crispy Gnocchi in a Just the Crush® and tomato sauce with Basil and Parmesan
This is a quick recipe and tastes just fantastic. It makes the perfect Vegetarian dish.
Serves 2
Ingredients:
3tbsp Just the Crush®
500g Gnocchi
Knob of butter or oil for frying
A large handful of Basil (finely chopped and a handful kept aside for garnish)
1tsp Red wine vinegar
500g Passata
1-2 tsp Salt
Black pepper to taste
Method:
- Fry the Gnocchi in the butter on a high heat until it has browned. Set aside.
- In the same pan, lower the heat and add the red wine vinegar, passata, Just the Crush® and the salt and pepper. Simmer for 15 minutes until the sauce has reduced.
- Add the basil and the gnocchi and heat through.
- Serve with a sprinkle of Parmesan and remaining basil.
Just the Gubbins® Con Carne
This recipe is full of flavour and packs a punch. Simply serve on a bed of fluffy white Basmati rice and a large dollop of sour cream.
Serves 4
Ingredients:
500g Lean Beef Mince (10-15% fat)
2 tbsp Just the Gubbins®
400g Can of red Kidney beans
1 large Onion
1 large red pepper cut into strips
2 tbsp oil
3 tbsp Tomato Puree
1-2 tsp Salt & black pepper
1 tbsp flour
150ml Red Wine
100ml x Beef Stock
Large handful of fresh Basil leaves (save 4 leaves for garnish).
Method:
- On a high heat, fry the Beef in batches, until browned, then remove and set aside to rest.
- Lower the heat and add the oil and diced onion to the pan.
- Once the onions are translucent and sweet smelling, re-add the beef, together with the wine and stock.
- Turn the heat up and simmer for 2 minutes.
- Then, lowering the heat again, stir in the flour, Just the Gubbins®, Red Pepper, Tomato Puree, salt and pepper.
- Simmer on a low heat for 40 minutes covering loosely with a lid.
- When the mince is tender and the sauce is thick, add the drained kidney beans and chopped basil.
- Simmer for a further 20 minutes.
Note – Good quality mince is important for this dish! You can add more or less Just the Gubbins® depending on how hot you like your food.