The Mediterranean Table

Lamb Steak with Cherry Tomato and Anchovy Sauce

This tangy sauce, flavoured with savoury anchovies and garlic, is an excellent partner for griddled lamb. Serve with new potatoes and green beans for a simple but satisfying meal.

You Will Need

• 250g cherry tomatoes
• 1 tablespoon olive oil, plus extra for brushing
• 1 large garlic clove, peeled and sliced
• 4 anchovy fillets in oil, chopped
• 4 lamb steaks
• Salt and freshly ground black pepper

 

Method

Begin by scalding the tomatoes. Pour boiling water over the ripe tomatoes in a heatproof bowl.

Set aside for one minute, then drain and carefully peel off the skin using a sharp knife. Slice in half and set aside.

Heat the oil in a small, heavy-bottomed frying pan set over a low heat. Add the garlic and fry, stirring often, for one minute until fragrant. Add the anchovy fillets and continue to fry, stirring continuously, until they melt into the oil. Add the tomato halves and cook, stirring now and then, until the tomatoes have softened to form a sauce. Season with pepper and keep warm until ready to serve.

Preheat a ridged stovetop grill pan over a medium heat. Season the lamb steaks with salt and pepper and brush with oil. Cook the lamb steaks in the hot pan as desired.

Serve the grilled steaks with the warm cherry tomato and anchovy sauce.

 

 

Orange Syrup Semolina Cake with Creme Fraiche

This soft, moist, buttery cake contrasts nicely with the creme fraiche and makes an excellent dessert, with a small espresso coffee on the side.

 

You Will Need

For the cake

• 150g butter
• 175g caster sugar
• Grated zest and freshly squeezed juice of half an orange
• 2 eggs
• 100ml creme fraiche
• 125g plain flour
• 1 teaspoon baking powder
• 125g semolina
• A pinch of salt

For the orange syrup

• Juice of 1 large orange
• 150g caster sugar
• 1 teaspoon orange flower water
• Creme fraiche to serve

 

Method

Preheat the oven to 180°C, gas mark 4. In a mixing bowl, cream together the butter and sugar until well mixed. Add the orange zest and juice, then the eggs one at a time, followed by the creme fraiche and mix well. Add the fl our, baking powder, semolina and salt and fold in. Transfer to the cake pan and bake in the preheated oven for one hour until golden brown.

While the cake is baking, prepare the orange syrup. Place the orange juice and sugar in a small saucepan and gently heat, stirring, until the sugar has dissolved.

Turn off the heat and wait until the pan has cooled, then mix in the orange flower water.

Test whether or not the cake is ready by piercing with a fine skewer; if it comes out clean, the cake is cooked, if not, bake it for a few minutes longer.

Remove the cake from the oven and place it on a rimmed baking sheet. While warm, pierce the top of the cake all over with a skewer. Pour over the orange syrup, then cover the cake and set it aside to cool and soak up the syrup, a few hours or overnight.

 

Recipes and photos from The Mediterranean Table published by Ryland, Peters & Small (RRP £19.99).