Tag Archives: Homemade Ice Cream

Lazy Sunday Springtime Lunch At The Kennel

Rocking Dog's Springtime Sunday Roast, Rocking Dog

Rocking Dog’s Springtime Sunday Roast

A sunny weekend gave Rocking Dog the inclination to do a springtime take on the traditional Sunday roast.

An English leg of lamb was marinated for an hour or two with a mixture of chopped rosemary, garlic, lemon zest, freshly ground pepper, salt crystals and olive oil.
Meanwhile I prepared some beetroot cubes and baby new potatoes to roast, both were given a sprinkling of sea salt a drizzle of olive oil and the potatoes were sprinkled with some fresh sprigs of Rosemary.

A dressing was put together using finely chopped fresh mint, a little sugar, good quality red wine vinegar, salt and olive oil. Put to one side this would be used to drizzle the assembled ingredients.

A lamb joint weighing 2kg will need to be roasted for 1 1/2 hours at 180C (this is for rare meat). Allow time to let your meat stand for at least 15 minutes. Meat juices which have been driven into the centre of the meat during cooking will gradually redistribute throughout your meat if you allow it to rest. The result will be that the meat is more tender to eat.

I roasted my beetroot and potatoes for approximately 45 minutes and cooked some British asparagus spears ( each spear being divided into 3 pieces ) fleetingly.

To assemble my “roast” I laid a bed of raw baby spinach leaves and baby salad leaves in a large serving dish. I quickly added thickly carved slices of lamb, the beetroot, baby potatoes and asparagus. I drizzled on some of the dressing and took my roast to the table. Simple!

A variation of this dish could be to cook Sirloin or Topside of beef. A dressing of fresh horseradish and creme fraiche could anoint this springtime salad roast.

On Sunday I served a starter of arancini, something I had never made before. Basically risotto balls, mine included saffron, buffalo mozzarella and a hidden homemade pesto centre. I used bay leaves from the garden to embellish them. DIY bruschetta ingredients were also laid out, just in case the arancini were a disaster!

Pudding i’m afraid was an old faithful – roasted rhubarb, because we have a pleasing glut, and homemade vanilla ice cream.

Easy preparation, simple ingredients and lovely friends. Lazy Sunday springtime lunch Rocking Dog style!

Spring Has Arrived, Rocking Dog

Spring Has Arrived

Saffron Arancini, Rocking Dog

Saffron Arancini

Saffron Blooms, Umbria, Rocking Dog

Saffron Blooms, Umbria

DIY Bruschetta, Rocking Dog

DIY Bruschetta

British Lamb, Rocking Dog

British Lamb

British Asparagus, Rocking Dog

British Asparagus

Salad Components, Rocking Dog

Salad Components

Garden Crop, Rocking Dog

Garden Crop

Freshly Churned, Rocking Dog

Freshly Churned

The Rhubarb Glut. Homemade Ice Cream.

Delectable Dessert, Rocking Dog

Delectable Dessert

A little while before Christmas my beloved Kitchenaid Artisan mixer decided it had simply had enough! For a while at least I tried to soldier on without it….but whisking meringues by hand is no fun, Yorkshire Puddings definitely suffered and baking dwindled. An expensive Shopping trip ensued and of course there was the difficult debate of what colour to choose! Purchased 16 or so years before, my previous Kitchenaid came in two colours, white or black, and a much cheaper price tag! Somewhat boringly I chose a graphite matt finish machine but excitingly it came with the bonus of a free ice cream churning bowl.

I am not a new convert to making ice cream, in fact I have a dedicated ice cream making machine. It has given good service over the years churning out ice cream for various parties and weddings when I was running my catering company “Heaven’s Cake”. Favourite flavours have been Gooseberry and Clotted Cream, Brown Bread and Sour Cherry and Praline. I would often serve the ice creams in spectacular ice bowls which encased borage flowers, roses, herb sprigs, fruits and pansies.

My new Kitchenaid Ice Cream attachment is proving simple to use and produces wonderful smooth ice cream. Unfortunately the fit of the beater feels as if it’s a bit of a Friday afternoon bodge job….but i’ll forgive the annoying design details.

I personally love Skye Gyngell’s basic ice cream recipe. To that you can then add your own flavourings. The recipe can be found in Skye’s “A year in my kitchen”. This is a well used tome, with the pages almost automatically turning to Skye’s recipe for “Roast chicken and bread salad with sour cherries and roasted red onions”. It is utterly divine, and great to serve for an informal alfresco lunch or supper. You may be alarmed by the list of ingredients -but it is SO worth it!

As with most ice cream recipes a custard needs to be knocked up using egg yolks, cream, milk, sugar and a vanilla pod. This needs to be cooked very carefully otherwise the mixture separates and your ice cream won’t be so delectably smooth. If I see the custard getting a little bit hot and bothered I simply remove it from the heat, stir it, and return it to the heat when it has cooled a little. Poured into a plastic tub the custard then needs to be chilled thoroughly. Eventually the mixture can be poured into your just out of the freezer ice cream bowl, with the beater already going. After about 20 minutes the mixture will have really firmed up and you can add your chosen flavouring. A further few minutes churning and you’ll have soft clouds of ice cream. If you want a firmer ice cream the mixture can be boxed up and put in the freezer for a couple of hours. For the rhubarb ice cream pictured, Skye’s book gives the recipe for the rhubarb compote to add to her ice cream base. I reserved a little of the compote for drizzling.

To serve I made some simple coconut macaroons from Nigella’s “Domestic Goddess”. It proved an economical way of using up some of the egg whites leftover from the egg yolks needed for the ice cream. Gluten and dairy free, they are a good recipe to have in the repertoire. Approximately 10 minutes to prepare and 20 minutes to cook they’re a doddle! Prior to baking I pimped my macaroons with some little flecks of 24 carat gold because I love a bit of bling to match the serving plate!

Feeling like summer already!

Skye And The Rhubarb, Rocking Dog

Skye And The Rhubarb

Magic Machine, Rocking Dog

Magic Machine

24 Carat Macaroons, Rocking Dog

24 Carat Macaroons