Some recipes that will be covered on the show.
BUTTERFLIED LAMB WITH SPICED MINT AND YOGHURT RUB
Serves 4-6
3kg (7lb) leg of lamb, boned and well trimmed, roughly 5cm (2in) thick
25g (1oz) chopped fresh mint
juice of 2 lemons
4 garlic cloves, finely chopped
2 tbsp ground coriander
1 tbsp mild chilli powder
2 tsp ground cumin
2 tsp coarse ground black pepper
4 tbsp extra virgin olive oil
6 tbsp Greek strained yoghurt
salt and freshly ground black pepper
lightly dressed green salad, to serve
Place the lamb in a shallow non-metallic dish. Mix together the mint in a bowl with the lemon juice, garlic, ground coriander, chilli powder, ground cumin, olive oil, yoghurt and a teaspoon of freshly ground black pepper. Rub all over the meat, then cover with cling film and chill overnight or leave to stand at room temperature for 2-3 hours if time is short.
Preheat the oven to 230C (475F), Gas mark 9 or light a barbecue. If the lamb has been chilled overnight, bring it back to room temperature. If cooking in the oven, place the lamb, cut side up on a rack in a large roasting tin and season with salt. Roast in for 15 minutes, then turn over and roast for another 10 minutes for rare. Barbecue over medium-hot coals for about 50 minutes for medium rare lamb, turning occasionally.
Remove the lamb from the oven or barbecue and leave to rest in a warm place for 10 minutes. If you don’t like your lamb too pink you can cover it with foil at this point and it will continue to cook. Carve into slices and arrange on plates with some salad.
Delicious Lamb Burgers with Melted Cheese and Tomato Salsa
Serves 4
Ingredients
Burgers
* 450g minced beef or lamb(bord bia approved)
* 1 large onion, finely chopped, sautéed in oil till golden and cooled
* 1 tablesp. scallions, chopped
* 1 tablesp. chilli oil, optional but nice (see recipe)
* Salt and black pepper
Tomato Salsa
* 16 approx. cherry tomatoes, chopped
* 1-2 red onions, finely chopped
* Handful chopped coriander
* 1 tablesp. chilli oil
* Lemon juice to taste
* Salt and black pepper
To Cook
Method
Mix the mince, onion, scallions, chilli oil and seasoning well together. With wet hands shape into 4 burgers. Flatten each one down with the palm of your hand until you have a nice even shape. This way they will cook more quickly and evenly. Keep in the fridge until ready to cook. Grill, barbecue or cook on a black ridge pan, until fully cooked, 4-5 minutes on each side.
Meanwhile mix all the salsa ingredients together. Then place a spoonful of salsa on top of each burger and top with a slice of cheese. Grill, or cover the barbecue or pan and continue to cook for another minute until the cheese has melted.
Lamb Cutlets with Garlic, Lemon and Paprika
This marinade is wonderful with lamb and would also work well with any type of lamb leg steaks or side loin chops depending on what is available. The longer you can marinade this, the better the flavour so it is well worth preparing in advance.
Serves 4
12 lamb cutlets, well trimmed
2 tablesp. Olive oil
2 garlic cloves crushed
finely grated rind and juice of 1 lemon
1 teasp. Ground paprika
2 teasp. Chopped fresh oregano or thyme
1 teasp. Clear honey
Sea salt and freshly-ground black pepper
Serve with peach, soft cheese and rocket leaves, dressed with a little olive oil and lemon juice
Method
Place the olive oil in a shallow non-metallic dish and add the garlic, lemon rind and juice, paprika, herbs and honey. Season to taste and stir until well combined. Add the lamb, turning to coat, then set aside for at least 10 minutes or up to 24 hours covered with Clingfilm in the fridge if time allows. When you are ready to cook, light the barbecue or preheat a griddle pan until smoking hot. Shake off the excess marinade from the lamb. Put the lamb on the barbecue on medium-hot coals or on to the griddle pan. Cook for 6-8 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes. Serve the lamb with the salad and crusty bread.
SUMMER BERRY LAYERED PAVLOVA
For The Meringue
A little sunflower oil for greasing
8 large egg whites at room temperature
Pinch of salt
16oz caster sugar
4 teaspoons corn flour
2 teaspoon white wine vinegar
8 drops of natural vanilla extract
500ml double cream
Rind of 1 orange
Seeds from 1 vanilla pod
50g icing sugar, sifted
1Kg mixed summer berries (eg raspberries, strawberries, blackberries, blueberries and redcurrants)
mint leaves to garnish
Method:
Preheat the oven to 150°C/Gas 2/Fan Oven 130°C. Line two baking sheets with non stick baking Parchment and draw on a 9 inch circle. Lightly grease the paper with oil. . In a large clean bowl, whisk the egg whites and salt into stiff peaks. Slowly add the sugar, a third at a time, whisking well between each addition until the mixture is stiffened and shiny. Sprinkle in the corn flour, vinegar and vanilla extract and fold in gently with a metal spoon.
Divide and pile the meringue onto the parchment paper, spreading the mixture to the circle edge and make a slight hallow in the centre. Put in the oven and immediately reduce the heat to 120°C/Gas ½/Fan Oven 100°C. Cook for 1 ½ to 2 hours until pale brown but still a little soft in the centre. Turn the off the oven, leave the door ajar and leave for about 30 minutes to cook completely.
Meanwhile, make the filling. Whip the cream with the vanilla seeds, icing sugar and orange rind until softly whipped. Slice any larger pieces of fruit if necessary.
Carefully peel the paper from the bottom of the pavlova and transfer 1 onto to a serving plate. Pile the cream mixture into the centre, spreading it out a scatter the mixed berries on top. Add another layer of cream and place the remaining pavlova shell on top. Add more cream and the remaining fruit garnish with mint and a dusting of icing sugar. Serve with ice cream & Enjoy.
