Parmigiano Reggiano Roasted Cauliflower with Garlic & Thyme

Parmigiano Reggiano Roasted Cauliflower with Garlic & Thyme

This roasted cauliflower made with the King of cheeses is the perfect addition to any Christmas dinner.  It is so easy to make and absolutely delicious – simplicity at its best!

Serves 6

Prep time: 5 minutes 

Cooking time: 30 minutes

Ingredients

1 large cauliflower (600g-750g), cut into florets

2 tbsp olive oil

Freshly ground salt & pepper

3 cloves of garlic, peeled & crushed

1 tsp smoked paprika

1 tbsp fresh thyme, leaves only

100g Parmigiano Reggiano* cheese, grated

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.

2.    Add the cauliflower, to a large bowl and drizzle with the olive oil.  Season with salt & pepper and add the garlic, smoked paprika and thyme.  Mix well until fully combined.

3.    Place onto a baking tray and place in the oven for 15 minutes.

4.    Remove from the oven and turn the florets over and sprinkle with Parmigiano Reggiano.  Place back in the oven and bake for a further 15 minutes.

5.    Place in a serving bowl with the Parmigiano Reggiano crisps created from the bottom of the tray, enjoy!

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin

Slow Roasted Leg of Lamb with Roast Potatoes in Rosemary & Garlic, Glazed Carrots & Leek Gratin

This has to be one of the best Sunday roasts.  This lamb is full of flavour and is complimented by the side dishes.  This roast takes some organisational skills but it is definitely worth every minute!

Serves 4

Preparation time:  30-40 minutes

Cooking time: 4 ½ - 5 hours

Ingredients

For the lamb:

1x half leg of lamb

2 fresh rosemary stalks

6 anchovy fillets in oil, drained & cut into 3 pieces

2 cloves of garlic, peeled & cut into slivers

1 onion, peeled & sliced

For the roast potatoes with garlic & rosemary:

1.5 kg potatoes, peeled
3 tbsp semolina
2-3 tbsp vegetable oil

1 garlic clove, peeled & crushed

Few rosemary sprigs

Sea salt & freshly ground pepper

For the glazed carrots with thyme & garlic:

600g small carrots, peeled

1 litre vegetable stock

1 thyme sprig

½ head of garlic (cut horizontally)

1 bay leaf

Olive oil, for cooking

Sea salt & freshly ground pepper

Few knobs of butter

1-2 tsp caster sugar

For the leek gratin:

25g butter

2 tbsp olive oil

4 large leeks, finely sliced into rings

300ml white wine

125ml double cream

salt and freshly ground black pepper

110g mature cheddar cheese

For the gravy:

200ml red wine

1 tbsp redcurrant jelly

1 tbsp cornflour

½ lamb stock cube

Sea salt & freshly ground pepper

Preparation method

1. Preheat the oven to 160°C/140°C/Gas Mark 3.  Put the lamb on a board and use the tip of a knife to make 15-20 deep holes all over it.  Take sprigs of rosemary off the stalks and place in a hole with a sliver of garlic and a piece of anchovy, push it in as far as it will go.  Fill all the holes like this.

2.  Put the sliced onion in a roasting tin and place the lamb on top, covering all the onion with the lamb.  Season the lamb and cover the roasting tin with foil and place in the oven for 4 ½ hours.

3.  Take the lamb out of the oven and remove the foil and any excess fat.  Pour in the red wine and increase the heat of the oven to 200°C/180°C/Gas Mark 6 and cook for 20 minutes. Remove the lamb from the oven and place on a warmed dish, cover with foil and a couple of tea towels and leave to rest for 15-20 minutes.

4.  For the roast potatoes with garlic and rosemary, par boil the potatoes for 9 minutes and drain.  Sprinkle the potatoes with the semolina.  Put the oil in a sturdy baking tray and heat over a medium heat.  When the oil is hot add the potatoes and coat in oil.  Add the garlic and rosemary to the tray and season the potatoes.  Place the tray in the oven and roast, turning the potatoes occasionally for 40-45 minutes until crisp, golden and cooked through.

5.  For the glazed carrots with thyme and garlic, place the carrots into a pan and pour over the stock.  Add the thyme, garlic and bay leaf and parboil for 8 minutes.  Leave the carrots to cool in the stock and then drain.  Heat the oil in a pan and add the carrots and season well.  Sauté for 2 minutes then add the butter and a sprinkling of sugar, cook for 3-4 minutes until tender and fully glazed.

6.  For the leek gratin, preheat the grill to high.  Heat a frying pan until hot, and add the butter, olive oil and leeks. Fry over a low heat for 1-2 minutes until just softened.

Add the white wine to the pan and simmer for a further two minutes, until the wine has reduced by half.  Add the double cream and cook for a further minute. Season to taste and spoon the creamy leeks into an ovenproof dish. Sprinkle the grated cheese over the top of the gratin and place under the grill to cook until golden-brown.

7.  For the gravy, spoon off any fat from the roasting tin then put it on the hob and stir in 200ml water and redcurrant jelly.  Bring to the boil and stir constantly.  Remove from the heat and pass through a sieve into a pan.  Place the pan on the hob and bring to a simmer.  Mix the cornflour with 2 tbsp of cold water and mix in a bowl until smooth.  Stir it into the gravy, add the stock cube and simmer for 2 minutes until the gravy thickens.  Season to taste and keep on a low heat until the lamb has rested.

8.  To serve, carve the lamb into slices and serve on warm plates with the roast potatoes, glazed carrots, leek gratin and gravy – enjoy!

Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

This decadent cauliflower gratin made with the King of cheeses is the perfect addition to any Christmas dinner.  It is simply divine!

Serves 4-6

Prep time: 10 minutes 

Cooking time: 30 minutes

Ingredients

1 large cauliflower (600g-750g), cut into bite-size pieces

10 cooked chestnuts, chopped

600ml double cream

60g Parmigiano Reggiano* cheese, grated

½ tsp fresh thyme, chopped

Freshly ground salt & pepper

For the Herb Breadcrumb:

70g sourdough bread

1 small garlic clove, peeled & finely chopped

1 tbsp. olive oil

1 tbsp. fresh parsley

½ tsp fresh thyme leaves

½ tsp fresh rosemary leaves

1 tbsp. Parmigiano Reggiano cheese, grated

Freshly ground salt & pepper

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.

2.    Add the cauliflower, chestnuts and cream to a large pan and bring to the boil, reduce to a simmer and cook for 10-12 minutes or until tender.  Remove the cauliflower and chestnuts with a slotted spoon and set aside.

3.    Now add the Parmigiana Reggiano and thyme to the cream and return to the boil then reduce to a simmer for 10 minutes or until the cream thickens.

4.    Meanwhile make the herb breadcrumbs, place the bread into a food processor and blitz until you have fine breadcrumbs, now add the remaining ingredients and blitz until fully combined.

5.    Return the cauliflower to the cream mixture and season to taste.  Spoon the cauliflower and Parmigiano Reggiano cream into an ovenproof dish and sprinkle over the herb breadcrumbs.

6.    Place in the oven for 5-10 minutes until golden and the sides are bubbling.  Enjoy!

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

Spiced Red Lentil & Root Vegetable Soup

Spiced Red Lentil & Root Vegetable Soup

This soup is really hearty and filling - perfect for a chilly day!

Serves 4

Prep time: 10 minutes

Cooking time: 40 minutes

Ingredients

2 tbsp olive oil

1 large onion, peeled & finely chopped

3 cloves garlic, peeled & crushed

3 large carrots, peel & dice

3 large parsnips, peel & dice

2 medium sweet potatoes, peel & dice

1 stick of celery, chopped

1 tbsp mild curry powder

1 tsp ground cumin

½ tsp chilli powder

½ tsp ground ginger

½ tsp ground turmeric

150g red lentils

400 ml can coconut milk

750 ml vegetable stock

couple of sprigs fresh thyme

small handful fresh coriander

Freshly ground salt & pepper

Your favourite bread, to serve

Method

1.    Heat the olive oil in a large pan over a medium heat. Add the onion and cook gently for about five minutes until the onion has softened.

2.    Add the garlic and the rest of the vegetables to the pan along with the spices. Continue to cook, stirring frequently, for another five minutes.

3.    Rinse the red lentils and add to the pan along with the coconut milk and stock.

4.    Bring up to the boil then turn down to a simmer and leave to cook, stirring every now and again, for 20-30 minutes until all of the vegetables and the lentils are soft.

5.    Remove from the heat. Strip the leaves from the thyme and roughly chop the coriander, add to the pan and season to taste.

6.    Use a stick blender to blend the soup until it is completely smooth then serve with your favourite bread, enjoy!

Leeks with 3 Mustards & Cheesy Sauce

Leeks with 3 Mustards & Cheesy Sauce

A very delicious side dish which is ideal with fish or a Sunday Roast!

Serves 8

Prep time: 15 minutes

Cooking time: 10-30 minutes
Ingredients

3lb (1kg 350g) small leeks, trimmed and washed and cut in half

Freshly ground salt and pepper

2oz (50g) butter

3oz (50g) plain flour

¾ pint (425ml) milk

6oz (175g) cheddar cheese, grated

1oz (25g) parmesan cheese, grated

1 tbsp (15g) wholegrain mustard

1 tbsp (15g) Dijon mustard

1 tsp (5g) English mustard

For the topping

2 tbsp fresh white or brown breadcurmbs

1oz (25g) grated cheddar cheese

Method

1.      Preheat oven to 200°C/400°F/Gas 6/180°C fan oven.

2.      Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to stop the cooking process.

3.      Place the butter in a saucepan and melt then add the flour and mix thoroughly.  Slowly add the milk stirring continuously and bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.

4.      Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper.

5.      Put your leeks into a shallow serving dish and pour over the sauce.

6.      Mix the breadcrumbs and the cheese together and scatter over the top of the leeks.

7.      Bake in the oven for 20 minutes until the top is golden brown.

8.      A perfect side dish!

Cooks Tips

v  This can be prepared in advance and placed in the oven 20 minutes before serving.

v  Try making this creamy, moreish side dish with blue cheese or substituting your favourite seasonal vegetable.