The George & Dragon has been up and running in the heart of Hurstbourne Tarrant for nearly a year after a massive refurbishment by owner, Patrick Fowler. Paul Day, Head Chef has prepared a sumptuous dish and has given the recipe for you to be able to cook it yourselves at home.
Paul makes Dukkah Spiced Spring Lamb Rump, Fresh Coriander & Ras-El-Hanout Spiced Cous Cous, Chargrilled Courgette and Harissa & Red Pepper Puree.
50g shelled skinned hazelnuts
75g shelled walnuts
15g coriander seed
15g caraway seed
15g fennel seed
15g cumin seed
10g pink peppercorns
200g dry bread crumbs
20g Maldon sea salt
1. Place the nuts and seeds on a tray and toast in the oven at 180C for about 5-6 minutes until lightly browned.
2. Cool the nuts before placing in a food processor or grinding together in a pestle and mortar with pink peppercorns, bread crumbs and salt.
3. Pulse or grind to a small grain and leave on a tray to dry out. Once dry, store in an air tight container until needed.
4x 8oz lamb rumps
1. Heat some oil in a frying pan until warm.
2. Season the lamb with table salt and place into the pan skin side down and turn the heat up as to begin rendering the fat out.
3. Once golden brown on the skin side turn the meat to seal and lightly caramelise the outsides.
4. Roll each lamb rump generously in the dukkah mix and put in the oven at 180C for about 15-16 minutes. Remove from the oven and rest on a tray to one side for about 7-8 minutes before carving.
200g Israeli cous cous
1 red chilli
1 clove of garlic
5g fresh root ginger
1 lemon, zest and juice
1 heaped teaspoon of ras-el-hanout spice
75g unsalted butter
¼ bunch fresh coriander
425ml Vegetable stock
Seasoning to taste
1. Finely dice the onion, chilli, ginger and garlic. Sweat gently in a pan with half of the butter, ras-el-hanout and lemon zest.
2. Place the cous cous on a tray and put in a dry pan on a medium heat for 4-5 minutes, stirring occasionally to “toast” the cous cous before adding to the onion mix.
3. Stir in and cover cous cous with boiling stock and lemon juice stirring continuously. The cous cous should be al-dente, season to taste and add a bit more liquid if necessary.
4. Stir in the remaining butter and pour into a tray to cool quickly, keep stirring every few minutes. Chop the coriander and stir in to finish.
5. Serve straight up or pour onto a tray to allow to cool; if cooling then stir the cous cous to ensure the grains stay separate, then refrigerate.
Harissa and red pepper puree
1 red peppers
1 clove garlic
½ teaspoon Harissa paste
1 teaspoon tomato ketchup
1. De-seed the peppers and roast in the oven at 180C for about 12-15 minutes to caramelise.
2. Slice the onion and garlic and sweat in pan with oil.
3. Once softened, add the pepper, harissa and water. Cook for 2-3 minutes.
4. Take off the heat, add ketchup and blend to a puree. Pass the puree through fine sieve and serve hot or cold.
2 large courgettes
1. Top and tail the courgettes and cut into 1 inch pieces, cut them in half on the angle before lightly oiling and seasoning.
Place on a hot chargrill or griddle to caramelise the flat surfaces before finishing in the oven for 7-8 minutes.