insideKENT Magazine Issue 46 - January 2016 | Page 36

FOOD+DRINK
Comfort Food Without the Guilt cont.
Whole Roast Lamb Shoulder for Four
by Matt Sworder of The Corner House
Matt says, “This is the perfect slow roast lamb shoulder recipe for four
to enjoy. It’s the ideal January comfort food without the guilt served
with some mashed potato, winter vegetables and perfect lamb jus.”
Check out the video of the dish being made here:
www.thecornerhouseminster.co.uk

Macaroni Cheese
If your only experience of macaroni cheese has been the supermarket’s
microwave version, full of salt and grease and unhealthy things, then
you’re in for a treat. This recipe doesn’t use any cream or butter, but
you wouldn’t know it from the taste!
Ingredients:
• 1 lamb shoulder (do not season!)
• 3 onions
• 2 carrots
• 2 sticks celery
• 1/2 bulb of garlic
• 1/2 bunch rosemary
• 1/2 bunch thyme
• 1/2 bottle red wine
Method:
Set oven to 150°C. In a large baking
tray, sear the shoulder of lamb in
vegetable oil until a beautiful golden
brown all over, set aside.
Put the vegetables into the large
baking tray and cover immediately
with red wine, herbs and 4 litres of
water.

Ingredients:
• 400g macaroni (whole wheat for a healthier kick)
• 120g grated low-fat cheese (your choice; a nice, tangy mature cheddar
works well)
• 30g flour
• 320ml vegetable stock
• Salt and pepper to season

Ensure the meat is falling off the
bone and tender before placing in
baking trays to cool.
Strain the lamb stock through the
sieve and reduce by 2/3. Pass the
lamb stock through a muslin cloth.
Taste, adjust seasoning as
necessary.

Method:
Cook the macaroni as per the packet instructions.
Drain and keep to one side.

The Corner House
42 Station Road
Minster
Ramsgate CT12 4BZ
www.thecornerhouseminster
.co.uk

Take a saucepan and make the vegetable stock, again according to the
instructions. Once it’s made, whisk in the flour and half of the cheese. Bring
to the boil making sure you’re stirring all the time. Once it’s boiling, turn down
the heat and simmer for up to 5 minutes. Take it off the heat once it’s smooth
and silky looking. Season as required.

@cornerhousekent

Stir the macaroni into the sauce and pour everything into and oven proof
dish. Sprinkle the rest of the cheese over the top and pop it all under the grill
until it’s bubbling.

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The Corner House

Put the shoulder back in and bring
to the boil. Cover with foil and place
in the oven for 4-5 hours.

To give it some added texture (and/or bite), why not add some chillis, ham,
or sweetcorn to the sauce as you make it?

Cottage Pie with Carrot & Turnips (serves 4)
This is a great way to hide veggies from the kids as well as eat a healthy, balanced, yet totally
comforting meal.
Ingredients:
• 7 potatoes (peeled and cut into chunks)
• 4 carrots (peeled and cut into chunks)
• 1/2 turnip (cut into chunks)
• 1 onion (chopped)
• Handful of peas and sweetcorn
• Half a red pepper (chopped)
• 500g beef mince (extra lean if you’re being
extra good)
• 1 beef stock cube
• Salt and pepper for seasoning
Method:
Preheat the oven to 200°C.
Boil the potatoes, carrots, onions, and turnip until
just soft. Put the mince in a large frying pan,
season, and cook.

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Drain the meat and stir in the peas, sweetcorn,
and red pepper.
Make the beef stock and pour over the meat a
little at a time until the mixture is as thick as you
want it. Put the meat mixture into an oven proof
dish, and, using low fat milk, mash the potatoes
and vegetables.
Spoon the mash over the top of the meat and
cook for around 30 minutes, or until the mash is
golden brown on top.