In Fast, Fresh and Easy Food episode 4, Lorraine Pascale takes viewers on a delightful culinary journey, emphasizing her love for simplicity and speed in the kitchen without sacrificing flavor. In this episode, Lorraine dives deep into her passion for baking, revealing a range of quick and fuss-free recipes that showcase her expertise and creativity. The dishes are perfect for both novice bakers looking to expand their skills and seasoned cooks who appreciate the art of a well-crafted, yet simple, meal.
One of the standout recipes Lorraine shares is a slow-baked leg of lamb. This dish, although requiring some time in the oven, is surprisingly easy to prepare. Lorraine expertly guides viewers through the process of preparing the lamb, from seasoning it with a blend of aromatic herbs and spices to ensuring it’s cooked to perfection. The result is a tender, juicy piece of meat that practically falls off the bone, making it an ideal centerpiece for a Sunday family dinner or a special occasion. The slow-baking method not only infuses the lamb with rich flavors but also allows the cook to attend to other tasks or relax while the oven does most of the work.
In addition to the lamb, Lorraine also demonstrates how to bake a beautiful crusty loaf of bread. Bread-making can often seem intimidating, especially for those who have never tried it before, but Lorraine simplifies the process, showing viewers that with a few basic ingredients and some patience, anyone can create a homemade loaf that rivals those from a bakery. She emphasizes the importance of letting the dough rise properly and explains the science behind getting that perfect crusty exterior and soft, airy interior. The smell of freshly baked bread filling the kitchen is one of life’s simple pleasures, and Lorraine’s easy-to-follow recipe ensures that even beginner bakers can experience this joy.
For those with a sweet tooth, Lorraine doesn’t disappoint. She wraps up the episode by preparing some show-stopping strawberry cakes. These cakes are not only visually stunning, with their vibrant red berries and light, fluffy sponge, but they are also incredibly delicious. Lorraine walks viewers through the steps of creating a batter that is light yet rich, and she shares tips on how to layer the cakes and strawberries in a way that maximizes both flavor and presentation. The finished cakes are perfect for a summer dessert, afternoon tea, or any occasion where you want to impress your guests with something sweet and beautiful.
Throughout the episode, Lorraine’s approach is characterized by her easygoing manner and her emphasis on making cooking enjoyable rather than stressful. She offers plenty of tips and tricks to help viewers streamline their cooking process, whether it’s by using fewer ingredients, employing time-saving techniques, or finding ways to repurpose leftovers into something new and exciting. Lorraine’s philosophy is that good food doesn’t have to be complicated or time-consuming, and this episode is a perfect example of how simple ingredients and straightforward methods can produce extraordinary results.
Overall, Episode 3 of Lorraine’s Fast, Fresh, and Easy Food is a testament to Lorraine Pascale’s talent for making cooking accessible and fun. Whether you’re looking to master the art of baking or simply want to try out some new recipes that are both impressive and easy to make, this episode has something for everyone. Lorraine’s infectious enthusiasm and clear, step-by-step instructions ensure that even the most hesitant cooks will feel inspired to get into the kitchen and start creating. From the savory slow-baked leg of lamb to the sweet strawberry cakes, this episode is a must-watch for anyone who loves good food and wants to learn how to make it with ease.
Lorraine’s Fast, Fresh and Easy Food episode 4 recipes:
Slow roast leg of lamb with chardonnay, rosemary, sage and bay
Now, this is a slow cook but very fast prep dish. I made this at home one Sunday and literally just lobbed all the ingredients in the pan and left it to cook for ages. I was not expecting anything amazing, just a bit of lamb for dinner. But when I tasted it, still on the kitchen counter, I almost ate the whole darn lot myself and did that little dance people do when something tastes really good.
Dulce and banana traybake
A super quick, super tasty banana traybake recipe. I am sure most of you know that dulce is Italian for sweet. I thought of a famous Italian design duo and well, then I thought up the name of this cake!
Crackle top bread
This really is a very easy bread; a bit of slow stirring and kneading and then that is basically it.
Method
- First, prepare the bread. Put the flours, yeast and salt into a large bowl (or food mixer set with a dough hook) and give a quick mix to combine. Add 275ml/9¾fl oz of water, mixing all the time until everything comes together. Then get your hands in and squidge it into a ball. Knead it on a floured surface for 10 minutes (or for 5-7 minutes if using a food mixer).
- To see if the dough has been kneaded enough, first make the dough into a ball with a taught top. Then, put your finger in the flour and prod the side of the dough to make an indent. If the dough springs back all the way, then the dough is ready, if it only springs back a little, then knead it for a couple more minutes and try again.
- Now flatten the bread ball out a little (to give roughly a 5cmx12.5cm/2inx5in wide loaf). Then pull the edges into the middle giving a little parcel type thing and turn it over. This will give the dough a nice taught top. Cup the edges of the dough with your hands to shape it into a neat round shape and place on a baking sheet.
- Oil some cling film and wrap it over the bread. Use several pieces if necessary, so that the bread is completely covered, but not too tightly so there is room to rise. Place in a warm place for about 30-45 minutes or until it has increased in size by about fifty percent.
Method part 2 :
- Preheat the oven to 200C/400F/Gask 6.
- For the topping, mix the rice flour in a small bowl with the sugar, yeast and salt. Stir in the oil and 25ml/1fl oz of warm water until it forms a thickish paste. Cover and set aside in a warm area until ready to use.
- To check that the dough is risen enough, remove the cling film, dip your finger in some flour and then dip it into the side of the bread making a small indent. If the dough springs back halfway it is ready.
- Once the dough has sufficiently proved, use your hands to rub the topping paste all over the top and sides of the bread in a nice even layer.
- Bake the bread in the oven for 25 minutes. The bread should be crackled on top; if not, pop it back in the oven until it starts to darken. If it is crackled, give it a tap underneath – it should sound hollow, but if it is not quite there yet, put it back in the oven for another five minutes or so.
- Once ready, remove it from the oven and allow to cool on a wire rack for a bit. This is best served with lashings of butter.
