Martin Bosley's hearty dinner recipes - 31 August
Lamb neck chops with mushrooms, parsley and mustard mash.
Roast chicken with mushroom stuffing and Jerusalem artichokes
Lamb Neck Chops with Mushrooms, Parsley and Mustard
1kg lamb neck chops
2 bay leaves
250ml dry white wine
250ml beef stock
1 bouquet garni
200g button mushrooms
1tsp Dijon mustard
a handful of Italian Parsley, chopped
- Preheat the oven to 160degC.
- Heat a little of the oil in a frying pan over a high heat, carefully lower in the lamb chops and colour on all sides, seasoning liberally with salt and freshly ground black pepper.
- Do this in small batches so as to not overcrowd the pan, adding a little extra oil each time if required.
- Peel, halve and slice the onions.
- Once all the lamb chops are done toss the onions and bay leaves into the pan and over a medium heat cook until the onions are soft and a lightly-coloured golden brown.
- Transfer the onions and lamb chops to a deep casserole dish, pour the wine and stock over them and bring to a simmer on top of the stove.
- While waiting for the stock to simmer, wash the mushrooms and sprinkle into the hot liquid.
- Add the bouquet garni and lay a piece of buttered greaseproof paper over the top, cover with a lid and bake for 2 hours.
- Remove the lid and carefully lift the chops to a warm dish.
- Pour off any layer of fat from the cooking liquid and discard it.
- Bring the remaining liquid to the boil on top of the stove and stir in the mustard.
- Reduce to a sauce consistency, which should take 5-10 minutes then taste for salt and pepper.
- Pour the sauce over the lamb chops and sprinkle with parsley.
Roast Chicken with Mushroom Stuffing and Jerusalem Artichokes
Enough for 4
A large free-range chicken
3 dried shiitake mushrooms
1 cup of Swiss brown mushrooms
2 Portobello mushrooms
1 tbsp rosemary leaves
1 tbsp tarragon leaves
a small handful of parsley
1 tbsp unsalted butter
4 shallots, peeled
2 garlic cloves, peeled
1 tbsp olive oil
1 cup of fresh breadcrumbs
150g unsalted butter, softened
600g Jerusalem Artichokes, washed and halved
1 tbsp unsalted butter
1 cup chicken stock
Salt and freshly ground black pepper
- Preheat the oven to 200degC.
- Wash the chicken and dry with a paper towel then run your fingers under the skin, starting at the wing end of the breast, to make a pocket that can be stuffed.
- Try not to split the skin.
- Soak the shiitake mushrooms in warm water until soft, then remove them and finely chop them.
- Chop the Swiss brown's, Portobello's, herbs and mix together.
- Heat the butter in a frying pan, chop the shallots and garlic and quickly fry them until brown and crunchy.
- Add all the chopped mushrooms and the olive oil and continue to cook until the mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
- In a mixing bowl combine the mushroom mixture with the breadcrumbs and softened butter.
- Season with salt and pepper and using your fingers, push as much of the stuffing as you can up inside the skin, rubbing it into the flesh of the bird.
- Put any remaining stuffing inside the chicken, and seal the cavity with the lemon.
- Place the chicken into a roasting pan along with the Jerusalem Artichokes.
- Brush the chicken with the final amount of butter, season with salt and pepper and roast the chicken for about an hour.
- Remove the chicken and artichokes from the roasting pan, tipping the chicken to drain the fragrant lemony juices in to the pan, to a serving plate and set aside in a warm place to rest.
- Transfer the pan back to the hob and pour in the chicken stock and reduce to a sauce consistency, scraping up any pan stickings, season and serve alongside the chicken.