Category Archives: Competitions and Giveaways

Win a Signed Copy

We’ve teamed up with our friends at Walker Books to offer you the chance to win a signed copy of And the Ocean Was Our Sky. Simply follow us on one of our social media platforms below to enter. Our lucky winner will be announced on September 20th. Good Luck!

facebook_fb_social_media-48tweet_twitter-48camera_instagram_photo-48

This giveaway comes courtesy of Walker Books


 

And the Ocean Was Our Sky

By Patrick Ness
Illustrated by Rovina Cai

 

From the multi-award-winning author of A Monster Calls comes a haunting tale of power and obsession that turns the story of Moby Dick upside down.

“Call me Bathsheba.” The whales of Bathsheba’s pod live for the hunt. Led by the formidable Captain Alexandra, they fight a never-ending war against men. Then the whales attack a man ship, and instead of easy prey they find the trail of a myth, a monster, perhaps the devil himself… With their relentless Captain leading the chase, they embark on the final hunt, one that will forever change the worlds of whales and men.

You can buy your copy HERE + free UK delivery

Our Recipe of the Month – SMOKED LAMB SHOULDER

This showstopper of a lamb dish is really straightforward. The meat needs to be left in brine for 24 hours before the delicious, fragrant and warmly spiced rub is massaged into the meat and finally it is smoked and slow-cooked. The long, slow preparation is well worth it, though, for the intense, sweet smoky flavour it produces. Home smoking is much easier than you might think; just make sure the meat is raised above the wood chips and both the smoking tray and the joint are tightly encased in tin foil. And open a window …

SMOKED LAMB SHOULDER

 

SERVES 6–8
Lamb shoulder
400g coarse sea salt
1 lamb shoulder (about 2.8–3kg)
100g soft light brown sugar
200g granulated sugar
20g garlic powder
50g smoked paprika
50g sweet paprika
6 star anise
1 tbsp yellow mustard seeds
1 tbsp juniper berries
1 tbsp cayenne pepper
1 tbsp ground cumin
1 tbsp ground black pepper
1 tbsp coriander seeds

Runner beans
500g young, tender runner beans, such as Tenderstar
40g unsalted butter salt, for seasoning

enough wood smoking chips to create an even layer in the baking tray. Lamb Jus (see page 158), to serve Confit Potatoes (see page 29), to serve

Dissolve 300g of the salt in 1.5 litres of water in a large bowl. Submerge the lamb shoulder in the brine and put it in the fridge for 24 hours. The next day, rinse the shoulder under cold running water and pat it dry with kitchen paper. Mix the remaining ingredients together in a bowl, including the 100g salt, and rub into the shoulder.

Put the smoking chips in a nice even layer in a large roasting tin lined with foil. Sit a wire rack on top, one that is a similar size to the roasting tin, making sure the wire isn’t touching the chips. Put the shoulder on the rack and cover the entire rack and tin with a tent of foil, so no smoke escapes. Sit the tin on the hob over a low– medium heat for 10 minutes. Remove the covered tin from the heat and allow the shoulder to smoke in the foil tent for 30 minutes.

Preheat the oven to 150°C/130°C Fan/Gas Mark 2. Transfer the smoked lamb shoulder to a clean baking tray, place in the oven and cook for 4 hours until tender.

Top and tail the runner beans and remove the stringy sides. Bring a large saucepan of salted water to the boil, add the butter and cook the beans for 3 minutes. Drain.

Serve the lamb in the middle of the table with a jug of sauce for guests to help themselves and with the runner beans and confit potatoes in a large bowl alongside.

If this mouth-watering recipe has inspired you to try some more recipes from Rogan then visit
our giveaway page to win a copy. Alternatively, you can buy your copy HERE + Free UK delivery.

Credit info:

Rogan By Simon Rogan