Hollywood Comes to the Camera-ready Cotswolds

Camera-Ready Cotswolds

Crumbs magazine interviewed me about my kitchen, in the camera-ready Cotswolds my book Cotswolds Memoir and its sequel which I am currently writing. Enlarged text of article (below).

Crumbs Magazine

Text of Crumbs Magazine article ‘Setting the Stage’

Text 1

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Crumbs Cover

Cotswolds Memoir:
Now available in Paperback, Kindle and Audio Book

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Discovering a Beautiful Region of Britain
on a Quest to Buy a 17th Century Cottage
(Larrabee Libraries)

A portion of the proceeds of every copy of this author’s book COTSWOLDS MEMOIR: Discovering a Beautiful Region of Britain on a Quest to Buy a 17th Century Cottage is donated to Cotswold conservation institutions. Available on

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Visit the Cotswolds for Lamb in Puff Pastry

Cotswolds Lamb!

Lamb in Puff Pastry

Cotswold Lamb in Puff Pastry Recipe

In Metric and Imperial measures
Serves 6-8

Ingredients:

2 (8-ribs) rack of lamb trimmed of all but a thin layer of fat.
Use Cotswold Lamb if possible
1 package of ready-made puff pastry
¾ teaspoon black pepper
2 tablespoon olive oil
1 egg. (Use Cotswold egg if possible)

Seasoning:
2 tablespoons olive oil
4 cloves of chopped garlic
2 teaspoons finely chopped rosemary
1 ½ teaspoon salt

Method:

Preheat oven to 350F/200C/180Cfan/gas 6

Prepare seasoning
Add the garlic, salt and rosemary to 2 tablespoons olive oil,
mix ingredients together, mashing the garlic so that it blends with the oil.
Set aside.

 

Braising Cotswold Lamb

Prepare lamb:
Heat 2 tablespoons olive oil in a skillet over high heat until hot
Meanwhile, pat lamb dry and rub meat all over with salt and pepper.
Brown racks, in 2 batches if necessary, on all sides about 10 minutes per batch.
Divide each rack into 4 double chops
Transfer racks to a roasting pan.
Spoon the seasoned oil over the lamb racks
Place racks in preheated oven and bake for 40 minutes

Cotswolds Lamb out of the oven

Puff Pastry
As the lamb cooks roll out puff pastry to approximately ¼ inch (.75 cm) thick.
Cut the pastry into 8 rectangular sections of 3 x 5 inch (7.5×12.5cm) each
Beat the egg in a bowl with a dash of water.

After 40 minutes remove the racks of lamb from the oven
Place one section of pastry on each pair of chops and
brush with the beaten egg mixture
Decorate the top with extra bits of puff pastry
Return the lamb to the oven and cook for 25-30 minutes
or until the pastry is golden brown and puffed.
Remove from the oven and let stand for 10 minutes
Season with salt and pepper to taste and serve.

Puff Pastry

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New! Cotswolds Memoir is now available as an AudioBook in addition to Paperback and Kindle

Click below to order
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A portion of the proceeds of every copy of  COTSWOLDS MEMOIR: is donated to Cotswold conservation institutions.