Focus Magazines The local magazines for Abergavenny, Crickhowell, Brecon & Talgarth – Events, News and Advertising

For our Foodie Feature, we invited our local chefs to contribute their recipes for something delicious – and they haven’t disappointed. Our selection here demonstrates the breadth of local foodie know-how. From a cocktail starter, to brunch, a meat course, a fish course, a vegetarian course, and finishing with a sweet dessert, we’ve got it covered. The above recipe is from Chef Tony at Venue 59 at the Kings Head Hotel, Abergavenny

lamb-roly-polyUse rolled shoulder or leg of lamb (serves 8)

  1. Put lamb in a roasting tin with 1 litre of water, 1 bulb of garlic, 4 rosemary stalks, 1 carrot, 1 onion, salt & pepper. Cover with greaseproof paper, then cover tin with foil. Roast at 180°c for about 5 hours.
  2. Remove lamb and leave to cool. Strain liquid into a container and refrigerate until fat solidifies. Shred lamb, when cool enough, and remove all fat.
  3. Make suet pastry with 400g self raising flour, 200g suet, salt & pepper. Mix with water (add a little at a time) to make a firm dough.
  4. Roll out pastry in a rectangle to ¼ inch thick. Top evenly with lamb, leaving 2 inches from sides.
  5. Roll up and pinch ends together. Place on a baking tray, seal side down and bake at 180°c for 30 minutes until light golden brown.
  6. Serve with dauphinoise potatoes, lamb gravy and red onion jam. Garnish with redcurrants and rosemary.

Dauphinoise Potatoes

  1. Peel and thinly slice 4kg potatoes and layer into a baking dish.
  2. Mix 2 eggs plus 2 yolks with ½ litre cream & ½ litre milk, 6 crushed garlic cloves, salt & pepper.
  3. Cover potatoes with mixture and bake at 160°c until set. Sprinkle with gruyure cheese and brown in oven.

Lamb Gravy

  1. Remove fat from stock and reduce to make gravy.

Red Onion Jam

  1. Thinly slice 4 red onions. Place in a pan with 1 tablespoon vegetable oil, 2 tablespoons redcurrant jelly, 4 tablespoons sugar, a dash of red wine vinegar and cook on a low heat for 40 mins until sticky.
The above recipe is from Chef Tony at Venue 59 at the Kings Head Hotel, Abergavenny. TEL: 01873 853 575 EMAIL: WEB:

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