Foodtastic

We definitely love our meat! 3 1/2 days to go! #lechonfestival #Lechonislove #toronto #pinoyfood #pork #foodfestival #summer2017 #WilsonsHausofLechon #liempo ...#sarap see you all there! Saturday Sept 2, 2pm-9pm Sunday Sept 3, 11am-6PM @ Wychwood Barns, 601 Christie St, Toronto, ON M6G 4C7 www.lechonfestival.com

Slow Roast Shoulder of Lamb Moroccan Style, serves 6: Spice mix: 1 tbsp ground cumin 1 tbsp ground cinnamon... 1 tbsp ground ginger 1 tsp sweet paprika 1/4 tsp ground cloves 1/8 tsp ground fennel seeds 1/2 tbsp turmeric 1 tsp salt 1/2 tsp ground black pepper 1 whole shoulder of lamb 1 whole bulb garlic (2 if you love garlic!) 1 preserved lemon, mostly rind, finely chopped Half a handful of olives, coarsely chopped 400ml chicken stock Small bunch coriander leaves, roughly chopped Smaller bunch mint leaves, finely chopped A day before, prepare the spice mix by mixing together all of the spices. Score the skin of the lamb shoulder lightly and then rub it all over with the spice mix, working it well into the meat. Wrap the shoulder tightly in foil or cling film and refrigerate it overnight. On the day of cooking, preheat the oven to 150C. Break up the garlic bulbs into individual cloves, but no need to peel the cloves. Sprinkle half of the garlic into the bottom of a lidded casserole big enough to hold the lamb shoulder. If you don’t have one big enough then you can do it in a roasting dish and cover it with foil. Unwrap the lamb shoulder and place it on top of the garlic cloves, then sprinkle the rest of them on top of the lamb. Put into the oven for 3.5 to 4 hours with the lid (or foil) on. There is no real need to babysit the lamb, it will quite happily cook itself slowly, but it’s fun to check on it now and then as you can smell the delicious spices drift through the kitchen. When the lamb is cooked, remove the casserole dish from the oven and remove the lamb shoulder to a large plate and cover it with foil to keep it warm while it rests. Be careful when moving the lamb, you might need to get a large spatula underneath it to prevent it from falling apart. Take the roasted garlic cloves out of the casserole and put them onto a plate, then squeeze the delicious roasted garlic out of the skins. Pour most of the oil out of the casserole, then put it onto the hob on a medium heat and add stock and the roasted garlic pulp. Bring the stock to a simmer, scraping the bottom of the casserole with a wooden spoon as you do so, to mix in all of the delicious lamby bits. Then add the chopped preserved lemon skin and the olives, the coriander leaves and the mint leaves. Let it simmer for a while, stirring often. The lemon should add both a sourness and a bitterness to the sauce, to balance out the herbs and the sweetness of the caramelised lamb juices from the casserole. You can thicken it if you like, but we generally don’t. Check and season with salt and/or pepper before serving.

LEMON MASCARPONE TIRAMI ingredients: White Bread, crusts removed... 1 tbsp (15 mL) butter, melted 1 tbsp (15 mL) granulated sugar 12 raspberries Mascarpone Cream: 1/3 cup (75 mL) whipping cream 1 tbsp (15 mL) icing sugar 1/4 cup (60 mL) softened mascarpone cheese 1/4 cup (60 mL) prepared lemon curd, divided Directions: Preheat oven to 350F (180C). Cut slices of bread into 1/2-inch (1 cm) cubes; toss with melted butter and sugar. Spread cubes on rimmed baking sheet; bake for 10 to 12 minutes or until golden and toasted. Mascarpone Cream: In bowl, whip cream with icing sugar to soft peaks. Fold in mascarpone, and 2 tbsp (30 mL) lemon curd until smooth. Place a few toasted bread cubes onto 12 ceramic spoons. Top each with dollop of Mascarpone Cream and 1/2 tsp (2 mL) of remaining lemon curd. Top with raspberry. Tip: Omit lemon curd and stir chocolate shavings into mascarpone if desired. Garnish with additional chocolate shavings.

"OPEN PAN EASTER LAMB" Ingredients: 1.6kg bone-in leg of lamb... 50ml olive oil, plus a splash3 oregano sprigs, leaves picked and roughly chopped 4 rosemary sprigs, leaves of 2 picked and roughly chopped1 lemon, zested (save the juice for the spring greens) 1 garlic bulb, cloves lightly smashed 1 red chilli, pierced 1kg potatoes, skins on, cut into thick wedges 3 fennel bulbs, cut into quarters lengthways, tops removed, green fronds reserved 250ml white wine 250ml good-quality chicken stock. 1tsp turmeric Method Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts. Heat oven to 200C/180C fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium rare (60C) or 45 mins for cooked through (70C). Remove the lamb and rest for up to 30 mins. Turn oven down to 160C/140C fan/gas 3, cover the veg with foil and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg, place the lamb back on top and bring the whole tin to the table to serve.

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