Tony Page is the Rolls Royce name in kosher catering in England; he hosts events in upscale hotels in England andEurope. His dishes are marked with his unsurpassed signature and flair. He kindly agreed to share with me two of hisspecial recipes and I am happy to present them exclusively to you.
- 4 4-bone rack of French trim lamb (1 per person) -
- salt and pepper to taste -
- ¼ cup olive oil -
- 1 bunch fresh basil -
- 4 slices white bread, ground into breadcrumbs -
- 4 tsp Dijon mustard -
- Potato Rosti
- ½ cup margarine -
- 2¾ lb (1¼ kg) potatoes, grated -
- salt and pepper, to taste -
- Vegetable Medley
- 8 baby carrots, peeled -
- 20 broad beans, peeled and shelled -
- 1 package green beans -
- 4 ribbons of leek -
- 4 baby zucchini, halved -
Season the lamb with salt and pepper and brown in a large frying pan. Allow to cool. In a separate pan, warm the olive oil and add the basil. Blend with a hand blender, then add to the breadcrumbs. Brush the cooled lamb with mustard and spread with the breadcrumb and basil mixture. Bake at 375°F (190°C) for 25 minutes, checking for doneness after 20 minutes.
Serve with Potato Rosti and Vegetable Medley below:
Melt margarine and add to the potatoes. Season with salt and pepper and place in a small omelet pan. Cook until golden brown on one side. Once brown, turn the rosti over and place in the oven for a further 25 minutes until cooked on both sides. Remove and cut into wedges.
Steam the vegetables and char-grill the zucchini. Once the vegetables are cooked, wrap a portion of green beans in a ribbon of leek.
For tony's other recipe see:
This recipe was featured in Mishpacha Magazine's Family First, June 1st, 2011.