Herb from Herb Faust Foods shares the seasonal ingredients he can’t wait to use, as well as his top tips for winter entertaining at home!
What ingredients are you loving this Winter?
When I think of Winter, I think of slow roasting meats like lamb & pork shoulder, or beef blade; cuts that need a lower temperature but can be cooked for longer so they fall apart. I love the variety of root vegetables available too. Heirloom carrots, pumpkins and beetroot all roast well alongside meats and add moody colours to winter dishes. Celeriac is a favourite of mine for making creamy purees.
Can you give us your three top tips for entertaining at home this Winter?
- Create a warm and cosy environment for your guests. Light the fire (if you have one) or use a heater for a warm and welcoming atmosphere. Decorate the room or table with candles or lanterns to add a warm glow. And of course….kick start the evening with a glass of red wine!
- Have an element of cooking over an open fire or coals such as a pizza oven, charcoal barbeque, spit roast or even a blow torch. it creates a bit of theater, a talking point & also a source of heat to huddle around.
- Choose a warming starter when creating your menu. The Saltbush skewered lamb recipe we have shared below if a good one to share around!
Saltbush Skewered Lamb with Smoked Yoghurt
- Lamb Loin
- 500g lamb loin, trimmed
- 100g long stem saltbush (or rosemary)
- 1 tbsp paprika
- 1 tsp chilli powder
- 2 tbsp ground coriander
- ½ tbsp ground sumac
- 1 tsp ground black pepper
- 2 tbsp chopped fresh oregano
- 1 orange, zested
- ¼ cup grapeseed oil
- Dice 1cm cubes of lamb loin, marinate with all the dry spices, oregano, orange zest and grapeseed oil, then set aside.
- Cut 10cm pieces of the firm part of the saltbush or rosemary stems.
- Pull 2/3rds of the leaves off and soak in water for 15 minutes.
- Skewer 4 or 5 pieces of the marinated lamb onto the skewers.
- 200ml natural yoghurt
- 1/4 tsp smoke liquid or powder (from specialty grocer)
- Salt, to taste
Whisk ingredients until smooth. Add extra smoke powder or salt to taste.
Heat bbq or pan, dust lamb skewers with sea salt, then sear for a couple of minutes with a little grapeseed oil, turning constantly. Remove and allow to rest for a few minutes. Place on a platter and top with chilled smoked yoghurt.