Ep 17 - Nigella's Three Course Dinner
Nigella's Three-Course Dinner
Entrée - Crab and Avocado Salad
Main - Lamb Leg with sides
Dessert - Coffee Panna Cotta with Chocolate Sauce
Roast Garlic Yoghurt Sauce
4 cloves garlic, skin on
1 ½ tbsp olive oil
salt, to taste
200g Greek yoghurt
Coffee Panna Cotta
2 ½ sheets gelatin, gold strength
125ml espresso coffee
50g light muscovado sugar
375ml double cream
pinch of salt
4 large cloves garlic
6 anchovy fillets
2 tbsp extra virgin olive oil
1 tbsp fresh thyme leaves, plus more for garnish
250g piece of boneless lamb leg mini roast
1 tbsp salt, plus more for seasoning
1 tbsp olive oil
500g frozen baby peas
3 tbsp vermouth
1 tsp salt
1 tsp Dijon mustard
1 bay leaf
1 bunch of radishes
salt, to taste
2 tbsp extra virgin olive oil
1 tbsp finely chopped chives
Chocolate Coffee Sauce
100ml coffee liqueur
50g 70% dark chocolate
grape seed oil, for frying
salt, to taste
Crab and Avocado Salad
½ tsp wasabi paste
1 ½ tsp rice vinegar
2 drops sesame oil
½ tsp salt
1 long red chilli
200g crab meat
1 tsp lime juice, or to taste
1 ripe avocado
2 tsp finely chopped chives
1. Preheat oven to 190C. Place two roasting pans in the oven to preheat.
2. To make the Roast Garlic Yoghurt Sauce, place garlic cloves in a piece of foil. Drizzle with 1 tablespoon of the olive oil and season with salt. Wrap the garlic in the foil and place in the oven at 190C to roast until soft, about 30 minutes. Remove from oven and allow to cool.
3. To finish, remove garlic from foil and squeeze out 1 tablespoon of the roasted garlic. Mix into the yoghurt, add remaining olive oil, and stir well to combine. Season to taste, spoon into a small ramekin and set aside.
4. For the Coffee Panna Cotta, first place the gelatin in a small bowl of cold water and set aside to bloom.
5. Meanwhile, combine espresso coffee and the muscovado sugar in a medium saucepan and stir until sugar has dissolved. Stir in the cream and salt and bring to the boil.
6. Once the mixture is just at the boil, remove from heat. Remove gelatin leaves from water and squeeze to remove excess moisture. Add the gelatin leaves to warm cream mixture and stir well until gelatin has dissolved completely.
7. Pass the mixture through a fine sieve then whisk over an ice bath until mixture is completely cold. Transfer cold mixture to a jug.
8. Place three dariole moulds in a deep stainless steel tray. Pour mixture into the dariole moulds to 1cm from top. Carefully add about a handful of ice cubes to the tray to surround the moulds then add water to fill the tray half way up the side of the moulds to make a cold water bath. Place a flat stainless steel tray on top of the moulds to weigh them down. Place the covered moulds in the water bath into the fridge, being careful not to let any water get into the moulds, and refrigerate until set.
9. For the Lamb Roast, peel and finely chop the garlic. Finely chop anchovy fillets.
Mix extra virgin olive oil, garlic, thyme and anchovies together in a small bowl until well combined. Rub the marinade on the lamb leg, coating well and season with the sea salt.
10. Remove one of the preheated roasting pans from the oven, place on the stovetop over high heat. Place lamb leg in the roasting pan, fat side down, for 2 minutes or until sealed. Turn the lamb over and return the roasting pan to the preheated oven and roast until medium rare, about 7 - 8 minutes.
11. Remove lamb from oven and sit on a small wire rack in the roasting pan. Cover loosely with foil and set aside to rest.
12. For the Braised Peas, heat oil in a medium saucepan. Add peas and stir to coat. Add vermouth and bring to a simmer.
13. Add salt, mustard and bay leaf and bring to the boil. Cover, reduce heat then simmer until soft, about 20 minutes. Remove from heat and set aside, covered.
14. To make the Roasted Radishes, trim and clean the radishes and cut in half lengthways.
15. Place radishes in the remaining preheated roasting pan. Season with salt and drizzle with the oil. Place in oven and roast until golden brown, about 10 minutes.
16. Once cooked, remove from oven and sprinkle chopped chives on top to finish. Set aside until needed.
17. For the Chocolate Coffee Sauce, bring coffee liqueur to the boil in a small saucepan. Meanwhile, finely chop chocolate.
18. Once boiling, remove liqueur saucepan from heat and add chocolate pieces. Stir until smooth and remove from heat. Transfer to carafe and set aside to cool.
19. For the Fried Shallots, peel and slice shallots on a mandolin to 2mm thickness. Gently break up shallot slices into rings. Place about 500ml of grape seed oil into a small saucepan or alternatively, place enough oil into a small frypan to come to about 1cm deep. Place over high heat and, once hot, add shallots. Fry until golden, stirring gently with a spider to prevent shallots from sticking.
20. Remove from frypan and set aside on paper towel, season with salt, and leave to drain until needed.
21. For the Crab and Avocado Salad, place, mirin, wasabi, rice vinegar, sesame oil and salt in a large bowl and whisk to combine. Remove half of the dressing and place into a separate medium sized bowl and set aside.
22. Deseed chilli and finely chop, then add to original large mixing bowl of dressing. Add crab meat and use a fork to mix thoroughly and set aside.
23. To the bowl of reserved dressing add lime juice and mizuna and gently toss to coat. Arrange some mizuna in the centre of the plate. Use a round teaspoon measure to spoon out curls of avocado and dot around the salad. Drizzle the avocado with some lime juice.
24. Push enough of the crab mixture into a small ramekin until full and lightly compacted. Turn ramekin upside down onto the centre of the mizuna. Gently tap the ramekin to demould the crab mixture. Sprinkle with chopped chives and serve.
25. To finish the Lamb Roast, carve the lamb into slices about 1cm thick, arrange on serving plate or wooden board and finish with a sprinkle of thyme leaves. Place roasting tray back onto stove and deglaze with water, stirring until smooth and runny to form a sauce. Transfer sauce to a small serving jug and place onto serving plate, then place the ramekin of Roast Garlic Yoghurt Sauce next to the sauce jug.
26. Spoon some of the Roasted Radishes next to the lamb.
27. Spoon some of the Braised Peas next to the lamb and top with the bay leaf. Sprinkle the peas with some Fried Shallots and serve.
28. To finish the Coffee Panna Cotta, first prepare a warm water bath. Remove the dariole moulds from the fridge. To turn out the Panna Cotta, dip mould into the warm bath to loosen, then turn out onto a serving plate.
29. Serve Panna Cotta with jug of cold Chocolate Coffee Sauce.