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All my recipes are easy to make with ingredients you will be able to find without having to spend half a day trawling expensive specialist shops. I can also adapt favourites to suit your diet or any intolerances or allergies you may have and as I have gained experience of working at Tony Page therefore I can also advise on making dishes Kosher.

Does working long hours and having a busy social life often leave you with a bread bin full of dry bread or a fruit bowl needing some TLC immediately? Perhaps when you cook the dishes you are already good at you end up with leftovers you don't know what to do with? Well instead of wasting good food I can show you how to turn it into great food quickly and easily.

When you Cook with Lisa you will be given laminated copies of all the recipes we use, allowing you to continue to make them with ease by creating your very own custom-made Cook with Lisa cookbook!

Cook with Lisa

Chargrilled Welsh Shoulder of Lamb with Moroccan Herbs & Spices
Aromatic Fruit Nut Couscous & Mustard Fruit compote
Tomato Relish

Shoulder of Lamb

  • 2 lb Shoulder of Lamb
  • 1 Hand of Fresh Coriander (chopped)
  • 1 Hand of Fresh Basil (chopped)
  • 2 tsp ground Cumin
  • 1 tsp Paprika
  • 1 pkt Saffron treads
  • 1 Whole Onion minced
  • 2 tsp ground Cinnamon
  • 2 tbsp Olive Oil
  • 1 Lemon freshly squeezed
  • 1 Red chilli deseeded

Couscous

  • 5 cups Couscous
  • 2 tbsp Olive Oil
  • 2 cups Raisins
  • 2 Cups Dried Apricots, finely chopped
  • 2 Cups Flaked Almonds toasted
  • Salt & Pepper
  • Chicken Stock powder
  • Water for steaming

Tomato Relish

  • 1 x Tin Chopped tomatoes
  • ½ Onion chopped
  • 1 Thumb minced Ginger
  • 2 Garlic clove - (made into puree
  • 2 tbsp Tomato puree
  • 2 tbsp Brown Sugar
  • 2 tbsp Rice Wine Vinegar
  • Salt & Pepper

Mustard Fruits

  • ½ Cup Sultanas
  • 2 Apples made into wedges
  • ½ Cup chopped Apricots
  • 8 Pitted Prunes
  • 2 Shallots sliced
  • 1 cup Rice Wine vinegar
  • 2 tsp Grain Mustard
  • ½ Cup Brown Sugar
  • 1 Cup water

To Garnish

Seeds from a half a pomegranate & Pistachios

 

Method

  1. Clean the shoulder of Lamb and remove the bone from the shoulder. Rub in the Olive Oil and season with Maldon Salt & cracked Black Pepper then place on a hot griddle pan to seal in the juices on each side of the lamb a few seconds on each side to ensure that the meat is sealed. Remove from the hot griddle pan and place on a board to rest.
  2. To make the Moroccan paste, in a hot frying pan add all the dry spices to remove the oils, gently shake over the heat to ensure they do not burn. Then add the olive oil and the rest of the ingredients, fresh chopped coriander, fresh chopped Basil, Onion, Lemon and Red Chili over a medium heat. Remove from the heat after 3 minutes. Once the marinade has cooled down rub into the shoulder of Lamb, ensure that the shoulder of lamb is well covered. Place the shoulder of lamb on a baking tray and roast in the oven 180°C for 20 mins until pink inside.
  3. To prepare the couscous fruit & nut mix, in a separate bowl mix the olive oil, salt & pepper, raisins, dried chopped apricots and flaked toasted almonds.
  4. To make the couscous, place the couscous in a bowl, sprinkle a little amount of chicken stock powder of the Couscous. Pour the hot boiling water over the couscous, cover with a tea towel and leave for up to 8-10 minutes, until the grains are fluffed up and the liquid is absorbed. Then stir in the fruit and nut mixture.
  5. To make the Mustard Fruit Compote, dice all the dried fruit, slice the shallots, add the sugar, water, rice wine vinegar all together in a non stick sauce pan over a high heat bring to the boil and then reduce down. Once the compote has reduced and the apple wedges and grain mustard, and keep on a low heat until the apples have softened.
  6. To make the Tomato Relish, sauté the Onions in Olive Oil until soft, add the garlic, minced ginger and add the tomato puree. Then add the chopped tomatoes and reduce down. In a separate non stick sauce pan caramelize the brown sugar, but be careful not to burn, add the rice wine vinegar. Then add the brown sugar and rice wine vinegar to the tomato sauce and reduce to a thick shinny consistency
  7. Serve the shoulder of lamb with the Couscous, Mustard Fruit Compote, Tomato Relish and garnish with pomegranate seeds, and pistachios
  8. Enjoy!
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