Loved this from my son Jan, Head Chef, in the latest newsletter from The Penny Black. Jan is pictured with his wife Jo on Livingstone Island during a visit to Zambia. He writes:
What a start to the life of The Penny Black Restaurant! We have lost count as to how many Beef Wellingtons have been served and the countless number of chocolate fondants that have been eaten! Our first private hire event for doctors from the Chelsea and Westminster Hospital went spectacularly well and we are looking forward to working with future clients.
Spring is now upon us and that means plentiful new ingredients.
I have a lovely recipe for a rump of lamb with warm new potato salad and sprouting broccoli which you should have a go at when you have a few moments spare!
– Marinate the rump in sliced onion, garlic and a few thinly chopped rosemary leaves for a few hours.
– Boil the new potatoes in plenty of salted water and whilst boiling, mix together cider vinegar, rapeseed oil, English mustard and chopped mint to make a dressing.
– Once the potatoes are cooked, toss the still warm potatoes through this dressing. Remove the lamb from the marinade, sear it in a pan on all sides, then put it in the oven at about 1900C for 12 minutes for rare and up to 16 minutes for medium.
– Blanch the sprouting broccoli in boiling water for a minute and a half, drain and add a knob of butter and a sprinkling of salt.