The Silver Spoon by The Silver Spoon Kitchen. Sunday lunch was Roman Spring Lamb, not exactly spring this time of year, but it seemed like a nice change. The lamb was lovely though we think we overcooked it a little, which was a shame. It’s a straightforward recipe and was very tasty. The only challenge was boning the lamb to cut into large chunks. That said, I’m sure a butcher could do that for you. We served it with Carrots with Rosemary, which were excellent. Not a pairing I’d have thought of, but we’ll be doing those again. Also, we served Two Colour Cauliflower with Pepper, which is a dish served cold. This combination of white and romanesco cauliflower and roasted peppers (I used some from a jar) with a touch of lemon zest was a winner. The final veg was Brussel Sprouts au Gratin – sprouts with bechamel and pancetta. All in all, a bit of a different take on Sunday lunch. Dessert was Chocolate ice cream – lovely and easy.
Less successful was Slow Cooked Tuna. For me, tuna needs to be juicy in the middle. Unfortunately, this didn’t work out that way, but it was a nice change to have tuna.
We did a couple of pasta dishes this week—Tagliatelle with Cream, Peas and Ham, and Spaghetti Carbonara. We made our own Tagliatelle , and I have to say it worked so well, in part because we watched a Gordon Ramsey MasterClass on rolling pasta. The sauce was delicious. We’re connoisseurs of carbonara in our family – it’s something we make regularly and is, in our opinion, the pasta to test out the metal of an Italian restaurant. Our go-to recipe is a Katie Caldessi recipe. The Silver Spoon version has a hint of garlic (controversial) and a mix of Pecorino and Parmesan. The combination of cheeses was excellent. I’m not sure that the addition of garlic made a massive difference.
Next up was Saltimboca Romana – veal, Parma ham and sage. It was delicious and took me back to a taste of when I was a little boy, and I have this great memory of the first time I had Saltimbocca. I vividly remember my Dad making this dish with veal, bacon, sage, and incredible sauce. Making Saltimbocca this week for my family was lovely.
The last recipe of the week was the rather tasty and very simple Winter Minestrone. This super simple soup is just boiled mixed veg, boiled in water, then a couple of ladlefuls blitzed in a blender and added back to the rest, topped with olive oil and parsley. It sounds somewhat uninspiring, but I have to say it was delicious. Next time we’re using a bread maker book.