Found 301 matches, showing 156 -
Seaweed Crêpes with Prawns
With Shrove Tuesday and the annual pancake fest coming up in the middle of February, why not try this seafood crepe from Prannie Rhatigan's Irish Seaweed Kitchen, created in Malaysia, or something quick, easy and different. Prannie comments: “When asked to contribute a recipe, enterprising seaweed fans Barry and Maggie O'Dowd went straight to the source and called up friends in Asia. Between them all they came up with this recipe. A case of too many cooks getting it just right!”
Paprika Spiced Pork Belly
Pork belly (also known as lap of pork) is currently trendy in restaurants, but tastes much better when cooked at home. It’s easy on the budget and is often the only cut available rind-on from butchers/supermarkets, who now tend to sell everything without the skin – so no delicious crackling. Belly of pork makes brilliant crackling (and lots of it) and, although it may look fatty, much of the fat melts away during cooking to leave beautifully succulent meat. This is a spicy dish, but the joint is also delicious cooked plain (ie simply scored and rubbed with a little salt) to serve traditionally with gravy, apple sauce and seasonal vegetables - an ideal candidate for a free-range roast.
Lamb Shanks With Roast Root Vegetables
The ‘lamb’ we get at this time of year is actually hogget, ie one year old sheep – making it a bigger animal, of course, so roasting joints feed more mouths and all the meat is better value. Everybody loves shank of lamb and, although it’s one of the most popular dishes on menus, it’s easy and healthy to cook at home, as this recipe from Tim O’Sullivan of Renvyle House Hotel in Connemara (www.renvyle.com) explained in a recent IHF Happy Heart promotion. Quantities are given for four, but lamb shanks vary in size and a large shank should serve two people. And it’s worth cooking extra shanks while you’re at it – any extras can be frozen together with their vegetables for a quick, hearty meal that you’ll be glad to come home to some cold evening. Or, if you have leftover meat it can be used to make a tasty lunch the next day (see below).
Lamb Wraps with Garlic Aoili & Tomato Salsa
You could slow-cook a small shoulder of lamb, or an extra one or two lamb shanks, especially to make up these wraps with garlic aioli and tomato salsa, or you could use leftovers from the lamb shanks given above. Either way, the meat should be so tender that it is easily shred with a fork.
Lamb Hot Pot
You can use sweet-flavoured shoulder of lamb, gigot chops or inexpensive neck of lamb for this tasty stew, which makes a wholesome one-pot dinner for the whole family and needs only a fresh seasonal green vegetable to make it a completely balanced meal.