Roast Butterflied Leg Of Lamb
1 Leg of Lamb Boned & Butterflied
4 tablespoon olive oil
1 lemon
2 fresh rosemary stalks
3 Large Garlic Cloves (cut into slivers)
Sea Salt & Black Pepper
Directions :
In a Metal Bowl pour in olive oil.
Add Rosemary leaves, garlic & Salt & Pepper.
With a vegetable peeler remove rind of the lemon and place the rind in the bowl.
Add the lamb and massage all the marinade into the meat . Leave in a fridge for at least 2 hours or overnight.
Remove the lamb from the bowl and place skin side up on a wire rack on a Roasting tray.
Roast in pre-heated oven at 220c for 20 minutes.
Turn over and cook for another 30 minutes - this will be cooked medium.
For well done leave in the oven for a further 15 minutes. Remove from oven and let the leg relax for 10 minutes before carving.
Serve with Roasted Vegetables and Oven Roasted Baby Potatoes
____________________________________________________________________________________________________________________
Roast Leg of Lamb on the Bone
1 Leg of Lamb on the Bone
1 tin of Anchovy Fillets
4 Cloves of Garlic (Cut into slivers)
2 fresh Rosemary stalks (cut into small pieces)
2 Tablespoons olive oil
Sea salt & Black Pepper
With the tip of a sharp knife make deep cuts into the leg . Place a sliver of Garlic & an anchovy in each cut.
Stick a piece of rosemary in each cut.
Rub the leg with olive oil & season with salt & pepper.
Place in Roasting tray in a pre-heated oven at 190c. Roast for approx. 1 1/2 hours.
Remove from Oven and let the meat relax for 10 minutes before carving.
____________________________________________________________________________________________________________________
Rack of Lamb with a Herb Crust
1 full Rack of Lamb (French Trimmed)
1 cup of Fresh Bread-crumbs
1 tablespoon Pesto
1 Teaspoon Dijon Mustard
1 Egg Yolk
Directions:
Season the Rack of Lamb with salt & Pepper . Heat a non stick frying pan and brush with a little olive oil.
Brown the Rack on the pan and cook in a pre-heated oven at 220c for 10 minutes. Remove from Oven and let the rack cool. Mix the egg yolk, bread-crumbs and pesto together . Brush the Rack of lamb with the dijon mustard and stick the stuffing on to the mustard coated Rack.
Place on a tray and bake for 10-15 minutes until the crust is nicely browned.
Remove from oven and let the rack relax for 5 Minutes before carving.
Serve with Wilted Spinach Leaves & Gratin Potatoes.
____________________________________________________________________________________________________________________
Supreme of Chicken with Pappardelle Pasta
2 Chicken Supremes
4 Lasagne sheets (or 1/2 Packet Pappardelle pasta)
1 Tablespoon Olive Oil
1 O'Crualaoi Mediterranean Vegetables
2 tablespoons fresh cream
2 Tablespoons White Wine
1 tablespoon Chopped Chives
Salt & Pepper
Directions :
Season the chicken with salt & pepper and brush with the olive oil.
Brown both sides of the chicken breasts on a hot non stick pan.
Place the chicken on top of the Mediterranean vegetables and roast in a pre-heated oven at 180c for 20-25 Minutes.
Fold the pre-cooked Lasagne sheets in half and cut the pasta into thick slices.
Cook in boiling salted water for 5 minutes until just cooked and drain.
Heat white wine in a pan and add cream, salt & Pepper. Simmer until slightly thickened.
Add the pasta and the chopped chives. Divide onto two plates and top with the Chicken.
Serve the vegetables on the side.
_________________________________________________________________________________________________________________________________________________
How to cook the Perfect Steak?
For all steaks the principle remains the same.
Always buy your steak from O Crualaoi’s the butcher. This way you can guarantee your steak will have the depth of flavour and tenderness that great Irish Beef has.
Always have your pan or grill pan as hot as possible .
Always remove your steaks from the fridge at least 15 mins before cooking them.
Always season your steaks with salt and pepper and brush with a little olive oil before cooking.
Place the steak on the pan and cook for the same amount of time on both sides. (See times below for steaks)
Always let the steak relax for 5 minutes before serving - this allows the juices to stay in the meat .
Fillet steak or Striploin steak 6-8oz
3 mins on each side for rare
4 mins on each side for medium
5 mins on each side for well done (Not recommended )
T Bone steak 12-14oz
4 mins on each side for rare
5 mins on each side for medium
7 mins on each side for well done (Not recommended)
____________________________________________________________________________________________________________________
Honey & Soy Glazed Sausages
1lb Sausages (Cooked & Chilled)
1 Tablespoon of Honey
1 Tablespoon of Soy Sauce
1 Tablespoon Sesame seeds
Directions :
Slice sausages into thick slices on the diagonal.
Mix all the ingredients together and place on a baking tray.
Roast in a pre-heated oven at 180c for 10-15 minutes until the sausages are glazed and heated through.
____________________________________________________________________________________________________________________
Egg Fried Rice
1 egg
2 tsp sesame oil
2 tbsp vegetable oil
200g long-grain rice (uncooked weight), cooked and left to go cold
100g frozen peas, defrosted (rinse under warm water to do this quickly)
4 spring onions, finely chopped
100g Sweet-corn
1-2 tsp soy sauce
ground white pepper
Ingredients :
Beat together the egg and sesame oil and put to one side.
Heat the vegetable oil in a wok or large frying pan. When it's shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through.
Add the peas, spring onions and sweet-corn.
Stir-fry, turning the rice constantly around the pan, for about 3 minutes.
Season well with soy sauce and pepper - then push to one side of the pan.
Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set.
Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice.
Stir-fry for a further minute and serve straight away.
_________________________________________________________________________________________________________________________________________________
Fried Egg Noodles
200g cooked Egg Noodles
1 packet stir fry vegetables
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon shredded fresh ginger
1 clove garlic crushed
1 cup chicken stock
Ingredients :
Heat a wok and add the sesame oil.
Add the vegetables and stir fry for 2 minutes. Add a little stock to prevent burning.
Next add soy sauce and ginger & garlic.
Lastly, add the cooked noodles, toss together and heat through.
_________________________________________________________________________________________________________________________________________________
|
