Tune into QVC tonight at 7pm for King's Realm Premium Foods - we'll be presenting British meats and poultry all born and reared in Cornwall, Devon and Somerset.
I caught up with guest Gail Collier to find out more. After the video you'll also find a selection of Gail's recipes that she will be cooking up at 7 o'clock tonight…
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Grilled Lamb Chops with Garlic Jam Roasted Carrots and Cauliflower Cheese
2 x 160g King's Realm Lamb Chops
Roast Garlic Jam by cook's essentials
12 baby carrots
1 small cauliflower
6oz strong cheddar cheese
1tbsp plain flour
400ml semi skimmed milk
Maldon sea salt
Ground black pepper
1. Place the lamb chops on a grill pan with the rosemary and mint on top followed by some salt and pepper for seasoning. Place under a hot grill and cook each side for approx 3 ½ minutes (more if you like your lamb well done).
2. At the same time place your carrots on a baking tray, season with salt and pepper and spoon over 2tsp of the Roast Garlic Jam. Place into a hot oven 200C for the same time as the lamb is cooking. The carrots will caramelise with the sugar from the jam and create a delicious flavour.
3. Pre-cook the cauliflower in boiling water until slightly al dente, remove and place in an oven-proof dish.
4. Make the sauce by melting the butter in a saucepan; add the flour and stir continuously, just to cook out the flour a little. Slowly add the milk. At this stage use a whisk to avoid any lumps. Once you have a nice smooth mixture add the cheddar cheese. Stir the sauce until all the cheese has melted and then pour over the prepared cauliflower.
5. Take out the chops from under the grill and replace with the cauliflower. Let this gratinate while you plate up the carrots and the lamb. Finally add the cauliflower or serve in its dish straight from the grill.
Pan Fried Pork Loin Chops with Rhubarb Compote, a Chicory and Beetroot Salad and Chilli Balsamic Syrup and Glaze
2 x 170g Kings Realm Pork Loin Chops
cook's essentials Chilli Balsamic Syrup and Glaze
1 red onion – chopped into wedges
3 garlic cloves
2 heads of chicory – broken into individual leaves
2 handfuls of rocket
100g goat's cheese – broken up
50g walnuts – roughly chopped
2 golf ball sized beetroots – roasted at 180'C for an hour in foil in the oven
2 sticks of rhubarb – trimmed and sliced into 3cm sticks
2tbsp caster sugar
1. Place the onions and garlic on a baking tray and drizzle with olive oil. Roast in the oven at 200'C until tender and starting to caramelise. Place the walnuts on a baking tray and toast gently in the oven until golden brown. This will give the walnut a more intense flavour.
2. Place the pork loin chops in a hot pan with a little olive oil, season well with salt and pepper.
3. While the chops are cooking, place the chicory, rocket, walnuts, onions & garlic in bowl and mix together with a little olive oil, lemon juice, salt and pepper. Place in a server and sprinkle the goat's cheese and the sliced beetroot on the top.
4. Take the prepared rhubarb and put it into a saucepan with the water and sugar. Slowly bring to a simmer. Simmer until soft about 5 minutes.
5. To serve, place the rhubarb on a plate with the pork chop on top and a generous serving of the chicory salad. Pour diagonal lines of the Chilli Balsamic Syrup over the top.
D-Cut Gammon Steaks with Bubble and Squeak, Poached Egg, Cumberland Sauce and Cheesy Purple Sprouting Broccoli
2 x 100g Kings Realm D-Cut Gammon Steak
Cumberland Sauce by cook's essentials
1 x Savoy cabbage – outer leaves discarded and the remainder shredded
Handful of purple sprouting broccoli
2oz parmesan – grated
2 x eggs – poached
Maldon sea salt
1. Pan fry the D cut gammon steaks in a little olive oil in a frying pan. Place the butter into a saucepan and then add the Savoy cabbage, salt and pepper until nicely wilted.
2. Add equal quantities of mash potato and cabbage together and season. Make the potato mix into small patties and fry each side in a hot frying pan with a little oil until golden brown.
3. Cook the purple sprouting broccoli in boiling water. Drain and put in an oven-proof dish. Sprinkle the grated parmesan over top and place under the grill for 2 mins until the parmesan has melted.
4. Poach your eggs making sure the yolk is soft in the middle.
5. Place the gammon and the bubble and squeak on a plate with the poached egg on top. Portion the cheesy broccoli and finish with the Cumberland sauce around the outside.
Lamb Madras Served with Warm Crusty Bread
200g Kings Realm Diced Leg of Lamb
Madras Curry Paste by cook's essentials
1 red onion
150g frozen peas
450g celeriac diced into large chunks
2 tins of chopped tomatoes
1 meat stock cube
Maldon sea salt
Ground black pepper
1. Heat the oil in a large saucepan and sauté the onions for about 3 minutes until browned. Add the lamb and brown off as well as possible.
2. Add the Madras curry paste to your liking. Make sure the meat is nicely coated. Add the celeriac, stock cube, tomatoes and water. Simmer for 20 minutes, followed by 20 minutes in the oven at 180'C.
3. Finally add the peas and cook for a further 5 minutes. Season to taste and serve with warm crusty bread or brown rice.
See you soon, Will x
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