oliveoilandlemon

recipes for healthy living

Tag: meat

Sumac and Lemon Spiced Lamb Chops with Chickpea Puree

sumac lamp chops

This spice mix works so well on the lamp chops and is perfect with the chickpea puree. It is a quick and easy meal for family and friends.

Serves 4

8 lamb chops
1/2 tsp sumac
1 tsp nigella seeds
Zest and juice of 1 lemon
1 tbsp cumin and coriander seeds
1 tbsp plain flour
3 tbsp oil separated
2 tbsp fresh mint chopped
2 tins chickpeas (reserve half tin liquid)
1 clove garlic peeled chopped and mashed
1 shallot finely chopped
2 tbsp of madeira (Optional)
1 small knob of butter

Dry toast the coriander and cumin seeds until fragrant. Tip into a mortar and pestle and grind.  Tip out into a flat dish, add the sumac, nigella, zest and plain flour and mix well.
Season your lamp chops and press each side into the spice mix and set aside for 30 minutes to develop the flavors.
Meanwhile , heat 1 tbsp oil in a pan and add the shallot and garlic and cook over a gentle heat until softened. Tip in the chickpeas and the reserved liquid and simmer for about 5 minutes over a gentle heat. Tip into a blender and blend well, adding the other tbsp of oil. Taste and season with salt and pepper as required. Tip into a pot and keep warm while you cook the chops.
Heat the oil and in batches, brown the chops well on both sides. IF you wish you can complete the cooking on the pan (medium is about 4-6 minutes depending on thickness) but I like to transfer to a hot oven to complete the cooking .
Deglaze the pan with 1 tbsp madeira, add lemon juice and 30ml water and a small knob of butter. Season and add the chopped mint.
Serve the chickpea mash with 2 chops and some of the pan sauce.

Easy and delicious!

Summer in the City

A quick trip to NYC to visit my sister in law was a real treat, summer had arrived there, our little one was safe in the care of her Auntie and we were free to wander the streets, enjoy great restaurants, explore the city, meet some mad locals, enjoy drinks at any hour of the day or night and generally feel like we were free and single again.

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Now home, summer has arrived here and eating outdoors is my greatest treat. The butcher in Fallon and Byrne has introduced me to Bavette which is a great cheaper meat option for cooking on the griddle or Barbie. Marinate overnight and carve against the grain this delicious cut of meat has become a favourite in our house. Serve with a Tomato Salad with Basil Pesto or my favourite Bloody Mary version and you have a super easy meal full of summer flavour.

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Herb Marinated Bavette / Flank Steak
1 bavette or flank enough for 4 (ask butcher to leave in 1 piece)
1 handful each of fresh rosemary and thyme chopped
100ml olive oil
3 cloves garlic chopped and mashed

Mix the herbs oil and garlic
Lay the meat in a shallow dish and pour over the marinade ingredients
Into the fridge, preferably over night
Cook to desired donenes, Cut into slices and serve with tomato salad

Bloody Mary Tomato Salad
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 cups small tomatoes of choice halved
1 cup chopped celery (young inner stalks)
2 tbsp capers
1 Tsp horseradish paste
2 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauces (I use Frank’s)
1/2 teaspoon celery seeds
1 tsp brown sugar or coconut palm sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and capers.
Whisk remaining 2 tablespoon vinegar, horseradish, worcester, hot pepper sauce and fennel seeds. Slowly whisk in oil. Season Add to bowl with tomato mixture; toss to coat. Season with salt and pepper and the brown sugar as required.

Slowroast Pulled Pork, Barbecue Gravy, Celeriac Slaw and Fried Dill Pickles

I’ve been obsessing about Pork recently and researching loads of options and recipes on slow roast pulled pork. It started a few weeks back with watching the good food channel – one of the shows about diner food featured pulled pork sandwiches and it looked so delicious that it got me thinking. Then amazingly (karma or what) I received a gift of hand reared organic pork – fantastic, now I had no excuses but had to find the right recipe to make the best use of this amazing piece of piggy. If you are buying your cut of meat to make this then pork shoulder is just perfect and try and get it from a source you know. Farmers markets are great – I recently was at the Limerick Milk Market and it was a fantastic place. I have to warn that this recipe takes time (10 hours cooking in fact) but please don’t let that put you off, it’s not too complicated and it is the most amazing dish to serve for a lunch or dinner with a big gang or family get together. Everything can be brought to the table on platters and people can help themselves – A big platter of the melting pull apart pork, some delicious barbecue style gravy and the contrast of celeriac slaw and fried dill pickles make this a fab meal and you will have people talking about it for days.

I found the pork recipe I settled upon from here although I added 5 spice and celeriac salt to the dry rub just because I love the flavour of them. They worked really well I thought in the rub.Thanks to kevinandamanda for their really great recipe. I brined my Pork overnight on Friday, cooked it through the day on Saturday and then it was ready for the feast. I served it with a Barbecue sauce – usually left cold but I tweaked the recipe to turn it into a gravy and delicious it was too! I was just so happy watching my family tucking in, it made me feel like I had found my place in the world.

Fried Pickles
16oz jar of dill pickles
4 floz milk
1 cup gluten free flour
1 cup polenta
2oz poppy seeds
Salt and Pepper
Oil for frying – enough to cover a wide heavy bottomed pan to a depth of about 2″
Drain the pickles in a colander and spread on paper towels to drain completely
Combine the flours and poppy seeds
Place milk in a bowl
Heat the oil to about 170C
Tip the pickles in batches into the milk then into the flour mix tossing to coat
Add to the oil in batches and fry until crisp and brown – about 2 minutes
Drain on parchment paper and season with salt and pepper
Keep warm and repeat until you have cooked all the pickles

Barbecue Gravy
1 cup apple cider vinegar
1 cup ketchup
3 tbsp dark brown sugar
1 tbsp molasses
1 tsp salt
200ml veal stock
Deglazed juices from the roasting pan of the pork

In a deep saucepan combine all the ingredients apart from the stock and pork juices
Mix well to dissolve the sugar
Add the veal stock and roasting juices and bring to the boil
Taste, season and simmer gently until it has slightly thickened.

To serve
If you need to reheat the port, wrap in foil, ladle over some of the hot gravy and place in the oven for about 10 minutes to heat; otherwise Place the pulled pork onto a platter and ladle over some of the gravy to dress
Bring to the table for everyone to serve themselves with the rest of the barbecue sauce
Top with the fried dill pickles and serve with some celeriac slaw (recipe here) – amazing, I promise.

Thanks to http://www.kevinandamanda.com for their pulled pork recipe… ♥♥

Salsa Verde

Kitchen Herbs

I have to share this really simple recipe because it is great with grilled or roasted fish or meat and amazing on vegetables, including my favourite new potatoes boiled and slathered in the salsa while still warm… yum.

This is enough for a .5l kilner jar almost full. Doesn’t have to be a kilner jar – just something you can seal.
2 cloves garlic peeled and chopped
1 tbsp capers
1 tbsp gherkins
4 anchovy fillets
Small bunch of chives chopped
Large bunch flat leaf parsley picked – say 4 good handfuls
Small bunch basil picked – say 2 handfuls
1 tbsp lemon juice
5 fl oz really good quality olive oil

Put all ingredients bar olive oil into food processor with lemon juice and few glugs of the oil.
Whizz for a minute or 2 stopping to scrape down in between. With machine running slowly add the rest of the oil.
Taste for seasoning and add salt and pepper as needed.

When you are making this if you have mint add that too as it makes a nice variation – about the same amount as basil. Similarly if you dont have the chives don’t worry about it, leave them out.

I pan fried some beautiful halibut and served this with the salsa verde…. just beautiful, tasty and a really filling dinner.

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