Lamb Tikka with Curried Cauliflower Pancakes

Created by Simon Rimmer especially for the One Brand (for Information, please click here).

Ingredients:

Pancakes:

1 head cauliflower, cut into small florets - blanched

4 salted anchovies, finely chopped

8 beaten One Good Eggs

100g dry breadcrumbs

50-75g plain flour75g grated pecorino

Tablespoon curry powder

100g ricotta

Lamb Tikka:

800g cubed lamb loin (large cubes)

100ml natural yoghurt

Juice 1 lime

2 cloves crushed garlic

25mm piece ginger, finely chopped

15g ground coriander

5g ground cumin

5g ground garam masala

5g paprika

Salt

Juice 1 lemon mixed with 100g butter

To Serve:

Cucumber raita and coriander blended with vinegar

Simon serving the Lamb Dish at the One Brand Event. 

Method

Combine the marinade ingredients, coat the lamb well, thread onto wooden skewers and cover and chill for at least 2 hours.

For the pancakes – fry the cauliflower and anchovies over a medium heat for 2-3 mins until soft, stir regularly. Put in a bowl and add all the other pancake ingredients, stir, but don’t worry about cauliflower lumpy bits -they’re supposed to be there.

Drop spoonfuls of the mix into a fry pan with hot oil, cook 3 mins each side.

After the lamb has marinated, place on med heat on a BBQ, baste with the butter and lemon, turn when golden. If the weather is less than perfect however, the grill is a great alternative. 

Chorizo Scotch Eggs with Pepper Chutney

Still runny in the middle: yum!

Last month I attended a fantastic event run by The One Foundation, which included a three course cookery lesson with celebrity Chef Simon Rimmer. 

Simon has kindly created these recipes especially for The One Foundation, using One produce such as One Good Eggs and One Clever Loaf, and the results were truly delicious. 

Here is the recipe for my favourite meal of the day, which is extremely simple to recreate at home. 

Me and other Bloggers cooking at the event.

CHORIZO SCOTCH EGGS WITH PEPPER CHUTNEY

Ingredients

6 hard boiled One Good Eggs – cooked 6 mins max

175g sausage meat

75g finely diced/blended chorizo

tbs chopped parsley

tbs finely chopped chives

Plenty of salt and white pepper

75g breadcrumbs

75g polenta

 Vegetable oil to deep fry

Pepper chutney – 1 red onion, sliced

4 red peppers, finely sliced

Clove sliced garlic

8 gherkins, chopped

tbs capers

100g demarera

100ml red wine vinegar

1 finely chopped birds eye chilli

Method

1. Mix the sausage meat, chorizo, herbs, chives and plenty of seasoning in a bowl. Sausage meat seems to be rather tricky to get hold of now, so I simply bought sausages and removed the meat. I advise using good quality sausage meat, as the cheaper kinds tend to be rather sticky. 

Use scissors to extract the meat.

Sausage meat in order of quality. 

2. Divide into 16, press flat, then flour each egg. Egg wash and then wrap the sausage meat mixture around each egg in even ball -try not to make this layer too thick as it will not cook through, but make sure that no egg is exposed. 

3. Deep fry at 180c for 4 mins, turning regularly. 

4. For the chutney: fry onion, garlic and chilli for 3-4 mins to soften. Add the peppers and cook for an additional 2 mins. 

5. Add the sugar and vinegar and bring to the boil for 10 mins. Take off heat, add chopped capers and gherkins, season and cool. 

6. Serve the chutney with the scotch eggs and a little pretty salad garnish.

My finished Scotch Egg.