Today Simon’s been cooking up tasty Lamb Bhuna Turnovers (perfect for National Curry Week) and deliciously exotic Passion Fruit Puddings with Coconut Custard. Sunshine on a plate! Here are the recipes…
Lamb Bhuna Turnovers
Simon’s spicy lamb turnover is a delicious alternative to a pasty, made with flaky puff pastry. He fills his turnovers with spicy slow-cooked lamb for a warming autumnal treat. These mini pies are really easy to prepare ahead of time and then bake when ready to eat.
Makes four turnovers
For the pastry
- 4 x circles 15cm ready-rolled puff pastry
- 1 egg, beaten with1 tsp turmeric
For the filling
- 1 onion, sliced
- 1 clove garlic, sliced
- 400g lamb shoulder in chunks
- 1 tbsp lamb bhuna paste
- 250ml beef stock
- 1 carrot, diced
- 1 stalk celery, diced
- Zest of 1 lemon
For the sauce
- 1 bunch mint
- 50ml white wine vinegar
- 225g Greek yoghurt
- 1 cucumber, diced
- First fry the lamb in a pan to seal on all sides and then remove.
- Add the onion and garlic to the pan and cook for 5 minutes.
- Stir in the curry paste and a little stock, then cook for 3 minutes more.
- Add the rest of the stock, the carrot, celery, lemon zest and the lamb. Cook for about 90 minutes on a low heat then leave to cool completely.
- Preheat the oven to 180°C/Gas 4. Spoon some mixture onto one side of each piece of pastry. Fold the pastry over and seal the seam with a fork.
- Brush the top with the turmeric egg wash and bake the pastry for 25 minutes.
- To make the sauce, blend the mint, vinegar and yoghurt together until smooth, then fold in the cucumber.
- Serve the turnovers with the dipping sauce on the side.
Passion Fruit Puddings with Coconut Custard
Simon’s Passion Fruit Puddings are a tropical alternative to a conventional sponge pudding, made with exotic passion fruit and creamy coconut custard. Passion fruit are in season throughout the winter, so this pudding is a delicious way to indulge in seasonal fruit throughout the colder months.
Makes 4 puddings
For the pudding
- 25g/1oz butter
- 125g/4oz caster sugar
- 40g/1½oz plain flour, plus extra for dusting
- 50ml whole milk
- 2 tbsp desiccated coconut
- 2 free-range eggs, separated
- 8 passion fruit, pulp only, sieved to remove the seeds
- Butter for greasing
For the custard
- 6 free-range egg yolks
- 125g caster sugar
- 40g plain flour
- 400ml coconut milk
- 1 vanilla pod, seeds scraped out and reserved
- Preheat the oven to 180˚C/365˚F/Gas 4.
- First soak the desiccated coconut in the milk until softened.
- Place the butter and sugar into a large bowl and mix together well, until light and fluffy.
- Add the flour, milk, desiccated coconut, egg yolks and the passion fruit pulp, and stir until just combined.
- Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed.
- Fold the egg whites into the passion fruit mixture.
- Divide the cake mixture among four greased and floured 6fl oz/170ml dariole moulds and place onto a baking tray.
- Transfer to the oven and bake for 12 minutes, or until cooked through.
- Meanwhile, for the custard, whisk the egg yolks and sugar together in a bowl until pale and creamy, then sieve in the flour and mix well until smooth.
- Put the custard mixture back into a clean pan and cook over a medium heat, stirring frequently for 4-5 minutes, or until the custard thickens enough to coat the back of a wooden spoon.
- To serve, turn the puddings out of their moulds and put onto plates, drizzle the custard over the top of each and top with a dollop of whipped cream.
See all the recipes from Daily Brunch so far in the Recipes section of ocado.com
Naomi, PR and Social Media Executive