FIG, RASPBERRY & PROSCIUTTO SALAD
Serves four to six
Not only does this salad looks fantastic, the combination of flavours make it a really memorable dish. You have the fruitiness of the figs and raspberries, which are in perfect contrast to the salty prosciutto and creamy mozzarella.
This salad is perfect as a main meal but it’s also a lovely light starter. There is very little preparation in this salad so put the effort into getting good-quality ingredients that will speak for themselves. Make sure to buy good-quality mozzarella. It’s easy to opt for the cheaper option but good mozzarella is hard to beat, and there are some impressive Irish options now available.
100g rocket leaves125g raspberries6 figs, cut into quarters2 fresh mozzarella balls8-12 slices prosciuttoAged balsamic vinegar & extra virgin olive oilSalt and pepper, to seasonDivide the rocket leaves between four dinner plates or six side plates if having as a starter. Scatter equally with raspberries and quartered figs.
Tear pieces of the mozzarella and divide among plates, then top each with two slices of prosciutto.
Drizzle salad with balsamic vinegar and olive oil, then season each with sea salt flakes and freshly ground black pepper.
Clarke’s Fresh Fruit
Pat Clarke has been growing fresh fruit in Stamullen, Co Meath, for the past 50 years and this experience has led to some of the tastiest Irish berries available. In this recipe, we are using raspberries but Clarke’s also grow blackberries, blueberries and strawberries on their 60 acres. Recently they also launched a premium jam range just using berries from their farm. Things are just starting to get busy on the farm now as they pick, pack and dispatch their berries daily from April to November.
ASIAN CHICKEN LETTUCE WRAPS
Serves four
Asian chicken wraps. \ Mandy MortimerPeople often presume salads aren’t filling but these Asian chicken lettuce wraps prove they can really pack a punch. Bursting with Asian-inspired flavours, they’re healthy and light, yet very filling. Serve warm, but if the next day you have some left over, they work just as well when served chilled.
For the marinade:
2½ tbsp soy sauce2 tbsp soft dark brown sugar1½ tbsp sesame oil1 tbsp Chinese or Korean barbeque sauce2 cloves garlic, mincedFor the wraps:
1 tsp sesame seeds500g skinless chicken breasts, finely sliced100g uncooked long grain rice2 tsp olive oil8-16 Romaine or butter lettuce leaves, rinsedHalf a cucumber, thickly sliced2 green onions, finely slicedCombine and mix the marinade ingredients together in a medium-sized bowl. Set aside two tablespoons of the marinade in a small bowl or container.
Place the sliced chicken in the bowl with the rest of the marinade and toss until the chicken is well coated. Refrigerate for one to two hours.
When ready to prepare the wraps, cook the rice according to the instructions on the packaging. Drain once cooked.
While the rice is cooking, heat a large frying pan or wok on medium-high heat. While the pan is heating up, lightly toast the sesame seeds until golden.
Set aside the sesame seeds. Add the olive oil to the pan, then add the chicken and fry for about two minutes on each side, or until cooked through. Sprinkle the chicken with the toasted sesame seeds.
To assemble the wraps, lay the lettuce leaves flat, double up the leaves if they’re softer like butter lettuce. Spoon two tablespoons of cooked rice into each leaf, then top with chicken, cucumber and green onion slices. Drizzle each with the set-aside marinade. Serve immediately. Rice and chicken can be made ahead of time and wraps assembled and served cold.
Drummond House Garlic
Once you taste Drummond House Garlic, it’s hard to go back to anything else. The Colliers have been farming the land in Co Louth for over 150 years but when Peter and Marita inherited it in 2008, they put their own slant on things. They were drawn to garlic farming because of their passion for ‘real’ food. Food grown in the right way; in a way nature, not lifestyle, demands.
Their heritage seed which has spawned each of their four varieties of garlic traces its European origins back 800 years. These varieties include Red Czech, Red Duke, Bohemian and Mickolov. Originating in Czech Republic, these hard necks produce larger, juicier cloves with real intensity that are perfectly suited to the Irish weather.
SHREDDED SLOW-ROASTED LAMB
Serves six
Slow-roast lamb. \ Mandy MortimerEaster and lamb go hand in hand but we’re putting a little slant on tradition. The lamb shoulder is marinated overnight in lemon, garlic and spices, then slow-roasted and glazed with a sticky pomegranate reduction. The pomegranate seeds and herbs add a real freshness. Serve family style accompanied with our couscous salad.
1 lemon, zest and juice 4 garlic cloves, roughly chopped2 tsp ground cinnamon2 tsp ground cumin2 tsp salt1 tsp ground black pepper1.5 kg lamb shoulder with bone, trimmed of fat1 large onion, roughly chopped1 litre pomegranate juice4 tbsp honeySmall handful fresh mint and coriander, roughly chopped, to serveSeeds from 1 pomegranate, to serveFor the marinade, combine the lemon juice and zest with garlic, cinnamon, cumin, salt and pepper in a small bowl.
Place the lamb shoulder in a large dish. Pierce all over with a small sharp knife, then pour the marinade over and massage into the meat and piercings. Cover with cling film and leave to marinate overnight in the fridge.
Remove lamb from the fridge one hour before cooking. Preheat the oven to 160°C.
Place the lamb in a large roasting dish and scatter the chopped onions around the meat before pouring the pomegranate juice into the dish. Cover the dish with tinfoil and roast for four hours.
To make the glaze, take the roast out of the oven and remove the foil. Carefully spoon the liquid into a large saucepan with the honey. Re-cover the meat and return to the oven for a further 30 minutes. Meanwhile, leave the juices to boil over high heat until reduced and is thick and syrupy (about 30 minutes).
To finish cooking, increase the oven temperature to 220°C. Remove the foil from the lamb and pour half the glaze over the meat. Roast for 15 minutes, then pour the rest of the glaze over the lamb and cook for another 15 minutes.
To serve, use two forks to pull the meat away from the bone and serve the shredded lamb on a platter scattered with pomegranate seeds, fresh mint and coriander leaves.
The Apple Farm
Located between Cahir and Clonmel, Willem and Ali Traas are known for trying different things on their fruit farm and their Irish apple cider vinegar is no different. With over 60 varieties of apples, the apple harvest of 2001 was particularly fruitful. So with the excess harvest they started experimenting, adding a special vinegar to their cider and with time and patience, their apple cider vinegar is now much in demand. It’s a product that is known as something of a miracle cure as it’s got some antibiotic as well as anti-arthritic properties. Plus it makes a lovely salad dressing. www.theapplefarm.com
Couscous salad. \ Mandy Mortimer350g couscous350ml boiling vegetable stock4 tbsp olive oil2 tsp cumin seeds2 tsp coriander seeds½ tsp chilli powder150g sultanasJuice from 1 lemon2 tbsp cider vinegar1 orange pepper, finely diced1 red pepper, finely dicedSeeds from 1 pomegranate150g pistachios, toasted and roughly choppedSmall bunch fresh flat leaf parsley and coriander, roughly choppedCombine the couscous with the boiling stock in a heat-proof bowl. Give a quick stir to make sure all the couscous is wet.
Cover with cling film and leave to stand for five minutes.
Meanwhile, heat the olive oil in a small pan over a medium heat. Roughly grind the cumin and coriander seeds with a pestle and mortar and then add to pan along with chilli powder and sultanas. Cook for about two minutes until aromatic. Remove from the heat and set aside.
Fluff up the couscous with a fork and stir in the spices with sultanas, lemon juice and vinegar. Add the chopped peppers, pomegranate seeds, pistachios and fresh herbs and mix until evenly distributed. Serve on a bed of rocket leaves.
BEETROOT, CANDIED WALNUT & FETA SALAD
Serves two
Beetroot walnut saladThis recipe is all about the ingredients. The earthiness of the beetroot paired with the tang of the feta and the sweetness of the candied walnuts, which also add a crunchy texture, it’s a match made in heaven.
For the salad:
2 uncooked beetroots50g walnuts½ tsp honey1 bag mixed leaves75g feta, crumbledFor the French dressing:
2 tbsp white wine vinegar1 tbsp Dijon mustard½ tsp sea salt½ tsp caster sugar½ clove garlic, crushed125ml olive oil Black pepperPreheat the oven to 180°C/gas mark 4. Wrap the beetroot in foil and place on a baking tray. Roast for one hour or until tender. Cool for 15 minutes.
Meanwhile, combine the ingredients for the salad dressing in a jar or lidded container. Shake until well combined and slightly thickened. Season with pepper before serving.
While the beetroot is cooling, scatter the walnuts on a baking tray and drizzle with honey. Roast for 10 minutes or until roasted. Set aside to cool.
Wearing gloves, peel the beetroot and cut each round into eight wedges. Dress the salad leaves before assembling the salad, topping it with beetroot wedges, crumbled feta and the candied walnuts.
Toons Bridge
Feta cheese might remind you of hot days in Greece. In fact, you may well think that it doesn’t taste quite the same at home. Well if you are looking for the real thing, Toons Bridge Dairy in west Cork supplies a feta cheese protected under the PDO label, which ensures the highest standards of food and agricultural produce under European legislation. A splendid fusion of ewe’s and goat’s milk, it creates a feta that is creamy, luxurious and filled with flavour, sensational in a salad or powerful as a pizza topping.
Read more:
Ciara's Country Flavours
Easter memories with chef Adrian Martin
FIG, RASPBERRY & PROSCIUTTO SALAD
Serves four to six
Not only does this salad looks fantastic, the combination of flavours make it a really memorable dish. You have the fruitiness of the figs and raspberries, which are in perfect contrast to the salty prosciutto and creamy mozzarella.
This salad is perfect as a main meal but it’s also a lovely light starter. There is very little preparation in this salad so put the effort into getting good-quality ingredients that will speak for themselves. Make sure to buy good-quality mozzarella. It’s easy to opt for the cheaper option but good mozzarella is hard to beat, and there are some impressive Irish options now available.
100g rocket leaves125g raspberries6 figs, cut into quarters2 fresh mozzarella balls8-12 slices prosciuttoAged balsamic vinegar & extra virgin olive oilSalt and pepper, to seasonDivide the rocket leaves between four dinner plates or six side plates if having as a starter. Scatter equally with raspberries and quartered figs.
Tear pieces of the mozzarella and divide among plates, then top each with two slices of prosciutto.
Drizzle salad with balsamic vinegar and olive oil, then season each with sea salt flakes and freshly ground black pepper.
Clarke’s Fresh Fruit
Pat Clarke has been growing fresh fruit in Stamullen, Co Meath, for the past 50 years and this experience has led to some of the tastiest Irish berries available. In this recipe, we are using raspberries but Clarke’s also grow blackberries, blueberries and strawberries on their 60 acres. Recently they also launched a premium jam range just using berries from their farm. Things are just starting to get busy on the farm now as they pick, pack and dispatch their berries daily from April to November.
ASIAN CHICKEN LETTUCE WRAPS
Serves four
Asian chicken wraps. \ Mandy MortimerPeople often presume salads aren’t filling but these Asian chicken lettuce wraps prove they can really pack a punch. Bursting with Asian-inspired flavours, they’re healthy and light, yet very filling. Serve warm, but if the next day you have some left over, they work just as well when served chilled.
For the marinade:
2½ tbsp soy sauce2 tbsp soft dark brown sugar1½ tbsp sesame oil1 tbsp Chinese or Korean barbeque sauce2 cloves garlic, mincedFor the wraps:
1 tsp sesame seeds500g skinless chicken breasts, finely sliced100g uncooked long grain rice2 tsp olive oil8-16 Romaine or butter lettuce leaves, rinsedHalf a cucumber, thickly sliced2 green onions, finely slicedCombine and mix the marinade ingredients together in a medium-sized bowl. Set aside two tablespoons of the marinade in a small bowl or container.
Place the sliced chicken in the bowl with the rest of the marinade and toss until the chicken is well coated. Refrigerate for one to two hours.
When ready to prepare the wraps, cook the rice according to the instructions on the packaging. Drain once cooked.
While the rice is cooking, heat a large frying pan or wok on medium-high heat. While the pan is heating up, lightly toast the sesame seeds until golden.
Set aside the sesame seeds. Add the olive oil to the pan, then add the chicken and fry for about two minutes on each side, or until cooked through. Sprinkle the chicken with the toasted sesame seeds.
To assemble the wraps, lay the lettuce leaves flat, double up the leaves if they’re softer like butter lettuce. Spoon two tablespoons of cooked rice into each leaf, then top with chicken, cucumber and green onion slices. Drizzle each with the set-aside marinade. Serve immediately. Rice and chicken can be made ahead of time and wraps assembled and served cold.
Drummond House Garlic
Once you taste Drummond House Garlic, it’s hard to go back to anything else. The Colliers have been farming the land in Co Louth for over 150 years but when Peter and Marita inherited it in 2008, they put their own slant on things. They were drawn to garlic farming because of their passion for ‘real’ food. Food grown in the right way; in a way nature, not lifestyle, demands.
Their heritage seed which has spawned each of their four varieties of garlic traces its European origins back 800 years. These varieties include Red Czech, Red Duke, Bohemian and Mickolov. Originating in Czech Republic, these hard necks produce larger, juicier cloves with real intensity that are perfectly suited to the Irish weather.
SHREDDED SLOW-ROASTED LAMB
Serves six
Slow-roast lamb. \ Mandy MortimerEaster and lamb go hand in hand but we’re putting a little slant on tradition. The lamb shoulder is marinated overnight in lemon, garlic and spices, then slow-roasted and glazed with a sticky pomegranate reduction. The pomegranate seeds and herbs add a real freshness. Serve family style accompanied with our couscous salad.
1 lemon, zest and juice 4 garlic cloves, roughly chopped2 tsp ground cinnamon2 tsp ground cumin2 tsp salt1 tsp ground black pepper1.5 kg lamb shoulder with bone, trimmed of fat1 large onion, roughly chopped1 litre pomegranate juice4 tbsp honeySmall handful fresh mint and coriander, roughly chopped, to serveSeeds from 1 pomegranate, to serveFor the marinade, combine the lemon juice and zest with garlic, cinnamon, cumin, salt and pepper in a small bowl.
Place the lamb shoulder in a large dish. Pierce all over with a small sharp knife, then pour the marinade over and massage into the meat and piercings. Cover with cling film and leave to marinate overnight in the fridge.
Remove lamb from the fridge one hour before cooking. Preheat the oven to 160°C.
Place the lamb in a large roasting dish and scatter the chopped onions around the meat before pouring the pomegranate juice into the dish. Cover the dish with tinfoil and roast for four hours.
To make the glaze, take the roast out of the oven and remove the foil. Carefully spoon the liquid into a large saucepan with the honey. Re-cover the meat and return to the oven for a further 30 minutes. Meanwhile, leave the juices to boil over high heat until reduced and is thick and syrupy (about 30 minutes).
To finish cooking, increase the oven temperature to 220°C. Remove the foil from the lamb and pour half the glaze over the meat. Roast for 15 minutes, then pour the rest of the glaze over the lamb and cook for another 15 minutes.
To serve, use two forks to pull the meat away from the bone and serve the shredded lamb on a platter scattered with pomegranate seeds, fresh mint and coriander leaves.
The Apple Farm
Located between Cahir and Clonmel, Willem and Ali Traas are known for trying different things on their fruit farm and their Irish apple cider vinegar is no different. With over 60 varieties of apples, the apple harvest of 2001 was particularly fruitful. So with the excess harvest they started experimenting, adding a special vinegar to their cider and with time and patience, their apple cider vinegar is now much in demand. It’s a product that is known as something of a miracle cure as it’s got some antibiotic as well as anti-arthritic properties. Plus it makes a lovely salad dressing. www.theapplefarm.com
Couscous salad. \ Mandy Mortimer350g couscous350ml boiling vegetable stock4 tbsp olive oil2 tsp cumin seeds2 tsp coriander seeds½ tsp chilli powder150g sultanasJuice from 1 lemon2 tbsp cider vinegar1 orange pepper, finely diced1 red pepper, finely dicedSeeds from 1 pomegranate150g pistachios, toasted and roughly choppedSmall bunch fresh flat leaf parsley and coriander, roughly choppedCombine the couscous with the boiling stock in a heat-proof bowl. Give a quick stir to make sure all the couscous is wet.
Cover with cling film and leave to stand for five minutes.
Meanwhile, heat the olive oil in a small pan over a medium heat. Roughly grind the cumin and coriander seeds with a pestle and mortar and then add to pan along with chilli powder and sultanas. Cook for about two minutes until aromatic. Remove from the heat and set aside.
Fluff up the couscous with a fork and stir in the spices with sultanas, lemon juice and vinegar. Add the chopped peppers, pomegranate seeds, pistachios and fresh herbs and mix until evenly distributed. Serve on a bed of rocket leaves.
BEETROOT, CANDIED WALNUT & FETA SALAD
Serves two
Beetroot walnut saladThis recipe is all about the ingredients. The earthiness of the beetroot paired with the tang of the feta and the sweetness of the candied walnuts, which also add a crunchy texture, it’s a match made in heaven.
For the salad:
2 uncooked beetroots50g walnuts½ tsp honey1 bag mixed leaves75g feta, crumbledFor the French dressing:
2 tbsp white wine vinegar1 tbsp Dijon mustard½ tsp sea salt½ tsp caster sugar½ clove garlic, crushed125ml olive oil Black pepperPreheat the oven to 180°C/gas mark 4. Wrap the beetroot in foil and place on a baking tray. Roast for one hour or until tender. Cool for 15 minutes.
Meanwhile, combine the ingredients for the salad dressing in a jar or lidded container. Shake until well combined and slightly thickened. Season with pepper before serving.
While the beetroot is cooling, scatter the walnuts on a baking tray and drizzle with honey. Roast for 10 minutes or until roasted. Set aside to cool.
Wearing gloves, peel the beetroot and cut each round into eight wedges. Dress the salad leaves before assembling the salad, topping it with beetroot wedges, crumbled feta and the candied walnuts.
Toons Bridge
Feta cheese might remind you of hot days in Greece. In fact, you may well think that it doesn’t taste quite the same at home. Well if you are looking for the real thing, Toons Bridge Dairy in west Cork supplies a feta cheese protected under the PDO label, which ensures the highest standards of food and agricultural produce under European legislation. A splendid fusion of ewe’s and goat’s milk, it creates a feta that is creamy, luxurious and filled with flavour, sensational in a salad or powerful as a pizza topping.
Read more:
Ciara's Country Flavours
Easter memories with chef Adrian Martin
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