Showing posts with label Millennium Hotel Cardiff. Show all posts
Showing posts with label Millennium Hotel Cardiff. Show all posts

Wednesday, 7 January 2015

A Taste of Cardiff: Welsh Lamb recipe

Baked rump of welsh lamb, sautéed potatoes, curly kale, Kasundi sauce and a mint yogurt dressing

I was recently asked to recreate a recipe created by Damien Pondevie - the chef at the Millennium Hotel Cardiff.

I love cooking, though am better at following a recipe than trying to come up with new ideas myself, so I thought this would be perfect to try and the ingredients sounded really tasty.  


The Kasundi sauce needed two hours to simmer so I started this first.  You need a really big saucepan for this as the recipe does make a large amount, but when you taste it you'll know why.  You'll want to eat it with every meal!  In fact, the following evening, we had a big bowl of the Kasundi sauce with vegetables. It is delicious.

Chopped onions, ginger, garlic and chillies


Fry the shallots before adding the potatoes and garlic
Next we boiled the potatoes then sautéed them with shallots and garlic.  I don't normally bother adding anything to sautéed potatoes but I will from now on.  The shallots and garlic added lots of flavour.






Sautéed potatoes

Welsh lamb
Beautiful Welsh lamb.  All it needs is a bit of seasoning.  I fried it off before finishing in the oven.  I didn't realise how quickly it cooks.  It doesn't take long at all.


Curly Kale
The curly kale was blanched before being pan fried.  Simple, delicious and healthy and added a beautiful colour to the plate.

Beautifully fresh mint yogurt dressing
I will never buy a shop bought dip again!  This was so quick to make, using only yogurt, lemon and fresh mint.  It tasted really fresh and would be a perfect dip as well as a dressing.

The finished result
I was really pleased with the end result.  There's lots of flavours that work really well together but we really enjoyed each component individually.  I particularly loved the sautéed potatoes with the Kasundi sauce and would happily eat that as a snack.  My husband thought he'd died and gone to heaven!  Every bit was devoured and loved.

I'd really recommend giving this recipe a go, especially if you want to impress.

If you want to see what it's supposed to look like check out the recipe here.


  Ingredients
  • Welsh rump of lamb
  • 500g of seasonal new potatoes
  • 3 shallots
  • 1 clove of garlic
  • Vegetable oil
  • Chopped parsley
  • Curly kale
  • 15 - 20 fresh mint leaves
  • Greek yoghurt
  • ½ Lemon
  • Salt and pepper
Kasundi sauce ingredients
  • 400g Finely diced large onions                   
  • 50g Garlic (minced)                                                        
  • 80g Ginger (grated & chopped)                
  • 1 Red chilli (sliced)                                      
  • 30g Dark mustard seeds
  • 5g Turmeric
  • 4 Cloves
  • 160g Malt vinegar
  • 10g Ground cumin
  • 5g Coriander seeds
  • 5 tins chopped tomatoes
  • Salt & pepper to taste

Method 
Lamb rump
  • Score then lamb and season it with salt and pepper.
  • Place it into a moderately hot oven safe pan, fat side down, for approximately 2 minutes.
  • Turn the lamb over and place the pan into the oven at 180C for 12 minutes.
  • Take the lamb out of the oven and allow it to rest in the pan (under a sheet of foil) for 3 minutes.
  • When ready to plate, cut the lamb into 3 or 4 slices and arrange on the plate.
Sautéed potatoes
  • Boil 500g of seasonal new potatoes until cooked (but not overcooked!), then cool and slice ready for sautéing.
  • Thinly slice 3 shallots and mince 1 Clove of garlic.
  • Heat a frying pan on a medium flame and add approximately 40 millilitres of vegetable oil.
  • Add the shallots and stir continuously until they start to colour.
  • Then add the potatoes and garlic turning the heat up a little, still stirring continuously.
  • When the potatoes are suitably coloured, finish with seasoning to taste and add a sprinkle of chopped parsley.
Curley kale
  • Clean the kale and then blanch in boiling water for 30 seconds.
  • Quickly pan fry with a wedge of butter and some seasoning for no more than 1 minute on a high flame.
Mint yogurt dressing
  • Pick and wash 15-20 fresh mint leaves and place into a bar blender with 150g of Greek yogurt, salt & pepper and the juice of ½ a Lemon.
  • Blend, ready to drizzle over the top of the finished dish.
Kasundi sauce
  • Fry off the onions, ginger, garlic and chillies with a little vegetable oil.
  • Add spices and then lightly fry with the onions.
  • Add chopped tomatoes, vinegar & sugar as well as 1 litre of water.
  • Allow to simmer for two hours adding water if it gets too dry.
  • When it is the desired consistency, season to taste.