I just love new potatoes. Bord Bia says we are not eating as much potatoes as we used to – people are switching to rice and pasta – but I couldn’t imagine a menu in the restaurant without at least two varieties. They are such a versatile ingredient.
Chargrilled lamb is a meal that could easily be done on the barbecue and would be ideal for family parties, a Communion or Confirmation. You could use lamb neck fillet, loin of lamb or chicken breast instead. I’ve added in some preserved lemon to this dish, it’s widely used in Middle Eastern cuisine. You will get it in delis, some craft butchers and you can easily buy it online. It has a nice salty-savoury taste. If you don’t have it just peel the zest off a lemon and marinate the lamb.
Warm salads are very popular. This potato and bacon salad works just as well with smoked bacon, grilled chicken or turkey breast. I also like this with baby spinach or the peppery taste of wild rocket. I’ve used this delicious dressing just for the lettuce leaves, but it’s great poured over halved baby new season potatoes.
Happy cooking.
Hot new season potato
& bacon salad
Serves four
400g of new season potatoes, halved or quartered, depending on their size225g (8oz) piece of rindless streaky bacon, cut into lardons2 shallots, finely diced1 tbsp of red wine vinegar4 tbsp of extra-virgin olive oil2 tsp of wholegrain mustard1 tbsp of chopped flat-leaf parsley2 lettuces or six little gem lettuces,
separated into leavesSea salt and freshly ground black pepper 1 Place the potatoes in a large pan and cover with water, add a pinch of salt and bring to the boil. Cook for 10-15 minutes, or until tender.
2 Fry the bacon lardons in a dry non-stick frying pan until crisp. Remove from the pan and set aside, keeping warm.
3 Add the shallots and sweat for two to three minutes, until they’re softened but not browned, stirring occasionally.
4 Deglaze the pan with the red wine vinegar, then stir in the extra-virgin olive oil and mustard. Sprinkle in the parsley and season to taste.
5 Tear the lettuce leaves into bite-sized pieces and then place in a bowl. Scatter over the potatoes, then pour over the hot dressing and quickly toss to coat. Just before serving, add the crispy bacon. Divide among plates to serve.
Chargrilled lamb with spiced new potatoes
Serves four
500g of new season potatoes, halved or quartered, depending on their size2 tbsp of Donegal rapeseed oil1 large garlic clove, crushed2 preserved lemons, flesh removed and skin finely chopped1 heaped tsp of cumin seeds, toasted and crushed8 lamb chopsSmall bunch of fresh mint leaves, choppedSea salt and freshly ground black pepperLightly dressed green salad, to serve 1 Place the potatoes in a large pan and cover with water, add a pinch of salt and bring to the boil. Cook for 10-15 minutes, or until tender. Drain and return to the pan, then fold in half of the oil, the garlic, preserved lemon (if using) and cumin. Keep warm while you cook the lamb.
2 Rub the lamb chops with the remaining oil and season. Heat a griddle pan and cook for three minutes on each side, or until they are cooked to your liking. Season the potatoes and stir in the mint, then arrange on plates with the lamb and salad.
I just love new potatoes. Bord Bia says we are not eating as much potatoes as we used to – people are switching to rice and pasta – but I couldn’t imagine a menu in the restaurant without at least two varieties. They are such a versatile ingredient.
Chargrilled lamb is a meal that could easily be done on the barbecue and would be ideal for family parties, a Communion or Confirmation. You could use lamb neck fillet, loin of lamb or chicken breast instead. I’ve added in some preserved lemon to this dish, it’s widely used in Middle Eastern cuisine. You will get it in delis, some craft butchers and you can easily buy it online. It has a nice salty-savoury taste. If you don’t have it just peel the zest off a lemon and marinate the lamb.
Warm salads are very popular. This potato and bacon salad works just as well with smoked bacon, grilled chicken or turkey breast. I also like this with baby spinach or the peppery taste of wild rocket. I’ve used this delicious dressing just for the lettuce leaves, but it’s great poured over halved baby new season potatoes.
Happy cooking.
Hot new season potato
& bacon salad
Serves four
400g of new season potatoes, halved or quartered, depending on their size225g (8oz) piece of rindless streaky bacon, cut into lardons2 shallots, finely diced1 tbsp of red wine vinegar4 tbsp of extra-virgin olive oil2 tsp of wholegrain mustard1 tbsp of chopped flat-leaf parsley2 lettuces or six little gem lettuces,
separated into leavesSea salt and freshly ground black pepper 1 Place the potatoes in a large pan and cover with water, add a pinch of salt and bring to the boil. Cook for 10-15 minutes, or until tender.
2 Fry the bacon lardons in a dry non-stick frying pan until crisp. Remove from the pan and set aside, keeping warm.
3 Add the shallots and sweat for two to three minutes, until they’re softened but not browned, stirring occasionally.
4 Deglaze the pan with the red wine vinegar, then stir in the extra-virgin olive oil and mustard. Sprinkle in the parsley and season to taste.
5 Tear the lettuce leaves into bite-sized pieces and then place in a bowl. Scatter over the potatoes, then pour over the hot dressing and quickly toss to coat. Just before serving, add the crispy bacon. Divide among plates to serve.
Chargrilled lamb with spiced new potatoes
Serves four
500g of new season potatoes, halved or quartered, depending on their size2 tbsp of Donegal rapeseed oil1 large garlic clove, crushed2 preserved lemons, flesh removed and skin finely chopped1 heaped tsp of cumin seeds, toasted and crushed8 lamb chopsSmall bunch of fresh mint leaves, choppedSea salt and freshly ground black pepperLightly dressed green salad, to serve 1 Place the potatoes in a large pan and cover with water, add a pinch of salt and bring to the boil. Cook for 10-15 minutes, or until tender. Drain and return to the pan, then fold in half of the oil, the garlic, preserved lemon (if using) and cumin. Keep warm while you cook the lamb.
2 Rub the lamb chops with the remaining oil and season. Heat a griddle pan and cook for three minutes on each side, or until they are cooked to your liking. Season the potatoes and stir in the mint, then arrange on plates with the lamb and salad.
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