Good Grub

Olive oil specialist Filippo Berio has put together this gorgeous dish that’s perfect for the cooler evenings.

Italian Butterfly Lamb
Serves 6-8
Preparation time: 20 minutes, plus overnight marinating
Cooking time: 40 minutes, plus 15 minutes standing

1 leg of lamb, approx 1.8 kg/4lb, boned
3 large sweet onions
Filippo Berio Olive Oil
Sun-Dried Tomato and Balsamic Vinegar Marinade:
120ml/8 tbsp Filippo Berio Olive Oil
3 garlic cloves, crushed
4 tbsp sun-dried tomato paste
4 tsp dried oregano
5 tbsp balsamic vinegar
1 tsp salt

Method:

1. Open out the boned leg of lamb, discard excess fat, and cut through the centre slightly so the meat can be laid out in a long flat piece. Put into a large dish.

2. Mix the marinade, and pour over the lamb, turning it so it is covered all over. Cover and refrigerate overnight.

3. Bring the lamb to room temperature before cooking. Peel and thickly slice the
onions, brush with oil on both sides.

4. Place the lamb on a medium hot barbecue, and cook for 20 minutes each side. Transfer the lamb to a carving board, cover with foil and stand for 15 minutes before carving.

5. Meanwhile, cook the onion slices on the barbecue and serve with the lamb.

Cook’s tip: Ask the butcher to bone the lamb or buy a joint that has been boned and rolled, then remove string and unroll.

www.filippoberio.co.uk/recipes

Tags: autumn, Filippo Berio, Italian, lamb, October, olive oil, recipe

September brings with it an array of gorgeous seasonal produce such as blackberries and apples. It’s also the perfect time of year to enjoy onions, as this delicious vegetable is at its freshest and best tasting. Olive oil specialist Filippo Berio has produced the following mouth-watering recipe which incorporates onions and is ideal as either a snack, starter or as part of a main.

Serves 6-8 Preparation time: 25 minutes Cooking time: 50 minutes Pastry: 175g (6oz) plain flour pinch salt 40g (1½oz) butter 40g (1½oz) white vegetable fat Filling: 500g (1lb 2oz) red onions 1 tbsp lemon juice 4 tbsp Filippo Berio Mild and Light Olive Oil 2 tsp fresh rosemary spikes, chopped 75g (3oz) black olives, pitted and roughly chopped 3 medium eggs 284 ml carton single cream Salt and pepper 50g (2oz) Gruyere cheese, grated

Method:

1. To make the pastry, put the flour and salt into a bowl, add the fats and rub in to make a fine crumb texture. Add 3 tbsp cold water and mix with a flat bladed knife until the mixture forms a dough. Gather up and knead lightly until smooth on a lightly floured work-surface.

2. Roll out, keeping a nice round shape, to line a 23cm (9”) diameter metal quiche tin, pricking the base with a fork. Place in the refrigerator for 30 minutes.

3. Meanwhile, peel the onions and slice into thin wedges, then place into a large bowl. Add the lemon juice and toss together. Heat the oven to 200°C/Fan 180°C/400°F or Gas Mark 6.

4. Heat the olive oil in a large frying pan, add the onions and fry very gently for 15 minutes or until softened, stir in the rosemary and allow to cool.

5. Line the pastry case with greaseproof paper and fill with baking beans, then bake for 10 minutes until beginning to colour around the edge. Remove the paper and beans and bake for a further 5 minutes. Remove from the oven and reduce the temperature to 180°C/Fan 160°C/350°F/Gas Mark 4.

6. Place half of the onions into the flan case and spread evenly then scatter over half of the olives and half of the cheese.

7. Beat the eggs with the cream, and season. Pour three quarters over the onions then top with the rest of the onions, remaining egg mixture, olives and cheese. Bake for about 20 minutes, or until lightly golden.

www.filippoberio.co.uk/recipes

Tags: olive oil, red onion, September