Wait, what, didn’t I just post a pie? Well yes…but this is a different one! I don’t know, I couldn’t help myself – it’s pie and rugby weather, what can I say? This one (or two actually) I put together for my lovely mates at Dish magazine, and is made from super tender, slow roasted lamb leg which is then shredded, folded in a little intense gravy then tucked in a pastry shell with some melty mozzarella for maximum indulgence. Basically – bung the lamb in the oven for 5 1/2 hours, shred it and plop it in pastry. There is a tiny bit more to it, but really not that much! I love this with a good tomato chutney on the side, served with a creamy mash and either peas or blanched beans. Comfort food extravaganza :)Right then – crikey it’s been a busy time. I zoomed down to Welly to see Hoob last weekend and it was such a treat. He was bloody fabulous in Chicago, I am so very proud of him! The after-party was a bit of a hoot too, drinks, followed by more drinks and a bit of a boogie ’til 3am…haven’t done that for a while. Next morning brekky, basketball (Rich not me obvs), then I was back on the plane. It was just the ticket after being house-bound for so long – like a little holiday! I can’t wait ’til I get the chance to hang out with Henry like that again – I haven’t seen him for six months which is such poo. I’ll get there soon Pog – promise, I’m hanging out to see your new work, the incredible-looking apartment, lovely Will and your gorgeous self :)!
Since then it’s been back to work, work, yoga, work with my darling nephew Rupert staying a couple of nights, and a few lovely friend catch-ups along the way. The book is on the cusp of being done – the second cover sample is under way (I bloody love it – let’s hope you do too), the foreword and index are being written and I can see the finish line…I can’t quite believe it! Meanwhile I’ve also just shot my next spread for Dish and am about to start working on the next issue of Cuisine. No rest for the wicked…I must be very wicked…right then, stuff to do, have a great weekend!
2 large sprigs rosemary plus 1 tbsp finely chopped
2kg leg of lamb, bone in
5 cloves garlic, peeled
sea salt & freshly ground pepper
1 cup red wine
1/2 cup water
3 tbsp flour
3/4 cup boiling water
1/4 cup cream
2 squares Edmonds ready rolled puff pastry
500 g Paneton butter puff rolled pastry
2/3 cup grated mozzarella
1 egg, whisked
1 teaspoon poppy (or sesame) seeds, optional