Anthony Sargeant, cooking, Shropshire

Rack of Shropshire Mutton cooked by Anthony Sargeant

rack of mutton resting

Here the meat is resting after being cooked. It is important to first cook and brown the fat in a hot pan before roasting it in a low oven – keeping the meat pink. Mutton has a more complex flavour compared with lamb and is not so easy to source but is certainly worth the effort. This small rack (one bone has already been removed from the far end) was bought at Ludlow Food Centre’s meat excellent counter. In the picture below the meat is shown after careful de-boning and slicing and served with braised little gem lettuce, roasted shallots and crispy roast potatoes.

Rack of mutton de-boned after cooking and sliced - with braised lettle gem lettuce and roast potatoes

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Anthony J Sargeant, cooking, Shropshire

Magnificent Hake ordered and bought a Shrewsbury Indoor Market

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Anthony Sargeant is holding a magnificent fresh Hake ordered from the highly recommended ‘Barkworths Sea Food’ at Shrewsbury Indoor Market. Collected yesterday it was in superb condition very firm, bright eyes and natural slime (always a good sign). Filleted into two side fillets then divided into twenty generous sized portions (9th September 2017).

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Anthony Sargeant, cooking

Cold thinly sliced Roast Beef

Anthony Sargeant cooked a small joint of beautifully marbled beef earlier in the week. Quickly sealed in a hot pan then into a fan oven at 60 degrees Celsius for an hour and a half. What was left after the first meal was very thinly sliced and served cold with chips (french fries to Americans) a salad and a few spicy stuffed red peppers.

via Delicious Cold Roast Beef — TONY Anthony SARGEANT

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Anthony J Sargeant, Anthony Sargeant, cooking

Arbroath Smokies with Potato Dauphinois

arbroath-smokies-and-potato-dauphinois

Arbroath Smokies are one of those treasures of Scottish regional food. Hot smoked small haddock from the East coast of Scotland. Anthony Sargeant has flaked the meat from the bone and skin and layered it with Potato Dauphinois (for recipe see the excellent book by Rick Stein ‘Seafood lovers guide’ page 93). Here served with a green salad and a few spicy stuffed peppers from Macedonia.

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