2019 was my third time at the High Forest show cookery demonstration theatre. This year saw the High Forest Show’s biggest attendance and the cookery demonstrations were a great success.
The show’s cooking demonstrations proved popular with visitors and included a demo by Titu Ahad, who runs Saathi Indian restaurant in Hexham. The theme for my cookery demos this year was food for sharing in the summer.
Lamb with flatbread, avocado butter, chilli & lemon dressing
Ingredients
Lamb marinade
1 tsp allspice
pinch of cinnamon
pinch of ground nutmeg
1 tsp dried oregano
2 tablespoon chopped mint
1 tablespoon white wine vinegar
2 tablespoon chopped parsley
4 tbsp olive oil
1 neck fillet of lamb finely diced
Sea salt & black pepper
Avocado butter
1 avocado
20g soft salted butter
1 lime
2 tsp chopped parsley
1 tsp chopped dill
Chilli Lemon dressing
1 diced green chilli
A handful of chopped parsley
juice of 2 lemons
3 garlic cloves, crushed
2 tablespoons White wine vinegar
Flatbread
400g Self raising flour
1 tsp bicarbonate
salt
350-400g Yoghurt
Garnish
150g feta cheese
30g toasted pine nuts
30g pomegranate seeds
Method
- In a bowl mix all the marinade ingredients, add the lamb and stir well to combine. Set aside in the fridge for at least 30 minutes.
- Meanwhile, combine the ingredients for the avocado butter in a small bowl, season to taste and transfer to the fridge until needed.
- Place the ingredients for the chilli lemon dressing into a bowl and whisk together until combined. Set aside until needed.
- To prepare the flatbread sieve the flour to the bowl with the bicarbonate of soda and salt add enough yoghurt to produce a soft dough. Dived the dough into four pieces then roll out on a lightly floured board into rounds.
- Heat a frying pan on a high heat and cook the flatbreads for 3-4 minutes on each side. Keep warm.
- Sauté the marinated lamb for 2-3 minutes in a pan and keep pink. Remove and rest.
- To serve spoon the avocado butter onto the warm flatbreads, add the lamb, spoon over the lemon sauce and scatter with the crumbled feta, pine nuts and pomegranate.
Torta Caprese
Ingredients
250g of good quality dark chocolate / softened butter and caster sugar
120g egg yolks (6 yolks approx.)
220g egg whites
250g ground almonds
1 pinch of salt
Zest of 1 orange
Method
- Grease and line a 24cm round tin with butter and ground almonds.
- Melt the chocolate over a Bain Marie and then add the softened butter.
- Separately whisk the sugar and the egg yolks until pale in colour until it forms a line, and then add it to the mixture. Add the ground almonds and mix until smooth.
- Whip the egg white till stiff and fold it into the mixture along with the orange zest.
- Put the mixture into the prepared tin and bake in the oven at 180c/gas mark 4 for 40-45 minutes, or until just firm to the touch. Allow to cool for 30 minutes in the tin before turning out. Dust with icing sugar before serving.
Tip: Try serving with seasonal fruit and vanilla cream
http://allendalediary.org/2019/09/07/up-at-the-high-forest-its-show-day/
https://www.hexham-courant.co.uk/news/17895788.high-forest-show-enjoys-comeback/
https://www.jillweatherburn.co.uk/food-stylist-and-home-economist-services/cookery-demonstrations/