These simple Lamb and Shallot skewers are a perfect combination of smokey savoury lamb and sweet slightly charred shallots. Pop the lamb and shallots alternately onto a flat skewer, to stop the food spinning when you rotate the skewers.
Then brush generously with a wonderful complimentary baste of rapeseed oil, salty anchovies, finely chopped fragrant rosemary and thyme, a clove of garlic, and a good squeeze of lemon, mash this together in a pestle and mortar and use a rosemary sprig as a brush.
Quickly grill over hot coals until slightly charred on the edges and turn until cooked on all sides. Serve with some salad leaves, rosemary roast potatoes, and we had a glass or two of prosecco.
When I read Hugh Fearnley-Whittingstall’s article on making cheese in the Guardian Food & Drink section a few weeks ago, I felt compelled to have a go for myself, especially since my neighbour had offered me some raw milk from her Anglo-Nubian goats.
I had a quick taste of the milk before I started making the cheese and was surprised to find it un-goaty, creamy and delicious, this my neighbour informed me is typical of Anglo-Nubian milk, which is very high in butterfat.
I used 2 litres of the raw milk, and added a pinch of salt and warmed to 38 degrees C. I then stirred in 2 teaspoons of vegetarian rennet.
I left the curds to set for 15 minutes, and was amazed to see a solid blancmange type curd set, which i then spooned into a jelly bag for a few hours for the whey to drip out.
The resulting cheese was a lovely fresh buttery slightly grass tasting ricotta style cheese, that got tastier as the days went by. It was delicious spread thickly on my home made rosemary and sea salt focaccia, with olive oil drizzled generously and some finely chopped rosemary sprinkled over.
I definitely plan on doing this again, and trying some further cheeses.
For anyone looking to make their own cheeses have a look at Ricki Carroll’s “Home Cheese Making” a much recommended guide, which I recently treated myself to.