Crimson grape cheesecake
Serves: Four to six
Time: 30 minutes
I adore grapes so I’m always looking for an excuse to use them. Cooking grapes is not terribly common but they cook down to form a really delicious compote to pair with this cheesecake cream.
This is not a baked or a set cheesecake, but it has got all the flavours while being just a little bit different. Feel free to replace the fruit shorties with any other type of biscuit but, preferably, not a chocolate biscuit.
1 packet (500g) seedless grapes
Freshly-squeezed juice of 1 orange
2 tbsp icing sugar
1 tub (200g) light cream cheese
250ml cream
8 fruit shorties, crushed
Take the grapes off the stem and cook with the orange juice and 1 tablespoon of icing sugar until the grapes cook down into a pulp. This will take longer than you think and the grapes will release a lot of liquid. Once cooked, allow to cool.Meanwhile, whip the cream cheese, fresh cream and remaining sugar together until light and fluffy.To serve, divide the compote between serving glasses or pretty jars, top with a generous layer of cheesecake cream, cover and chill for at least 30 minutes in the fridge. When ready to serve, top with the crushed biscuits.Lamb hot pot with porcini mushrooms
Serves: Four
Time: 95 minutes
The porcini mushrooms in this dish lend it a wonderful earthiness that is enhanced by the sherry – the depth of flavour you get as a result is enormous and deeply satisfying. To make it easier to peel the shallots and garlic, leave them soaking in warm water for 10 minutes before peeling.
3 tbsp extra virgin olive oil
Fresh Irish half leg of lamb
2 packets (500g) shallots, peeled
1 bulb (40g) garlic, peeled
6 rooster potatoes (about 1.2kg)
½ packet (25g) porcini mushrooms
1 large sprig of fresh thyme or sage
Freshly-cracked salt and pepper
750ml water
2 tbsp balsamic vinegar
200ml sherry cream (optional)
½ bag (100g) spinach, washed
Preheat the oven to 180°C (350°F/gas mark 4).Remove the lamb from the packaging and dry with a kitchen towel. Pour the olive oil into a large ovenproof pot (with a lid) over a high heat. When the oil starts to smoke, add the lamb and brown the meat on all sides. Then remove and set aside on a plate.Using the same pot, add the shallots and brown for two to three minutes, before adding the whole cloves of garlic. Add the peeled potatoes (whole) and turn them around a little to coat them in the tasty juices in the pan, then add the porcini mushrooms along with the sage or thyme.Set the lamb in a well in the middle of the vegetables and season well. Then add the water, balsamic vinegar and sherry (if using). Bring to the boil, cover with a lid and put in the oven for 70 minutes.Once ready, remove the dish from the oven and allow to rest with the lid on for a further 10 to 15 minutes. The pot will be extremely hot so be careful when removing it from the oven. Remove the thyme or sage and discard. Then remove the lamb, carve and keep warm.Bring the vegetables in the pot back up to a gentle simmer on the hob. Just before serving, add in the spinach (you only want to wilt it very slightly). Check the seasoning and serve the vegetables in a bowl with the lamb and the juices.
Crimson grape cheesecake
Serves: Four to six
Time: 30 minutes
I adore grapes so I’m always looking for an excuse to use them. Cooking grapes is not terribly common but they cook down to form a really delicious compote to pair with this cheesecake cream.
This is not a baked or a set cheesecake, but it has got all the flavours while being just a little bit different. Feel free to replace the fruit shorties with any other type of biscuit but, preferably, not a chocolate biscuit.
1 packet (500g) seedless grapes
Freshly-squeezed juice of 1 orange
2 tbsp icing sugar
1 tub (200g) light cream cheese
250ml cream
8 fruit shorties, crushed
Take the grapes off the stem and cook with the orange juice and 1 tablespoon of icing sugar until the grapes cook down into a pulp. This will take longer than you think and the grapes will release a lot of liquid. Once cooked, allow to cool.Meanwhile, whip the cream cheese, fresh cream and remaining sugar together until light and fluffy.To serve, divide the compote between serving glasses or pretty jars, top with a generous layer of cheesecake cream, cover and chill for at least 30 minutes in the fridge. When ready to serve, top with the crushed biscuits.Lamb hot pot with porcini mushrooms
Serves: Four
Time: 95 minutes
The porcini mushrooms in this dish lend it a wonderful earthiness that is enhanced by the sherry – the depth of flavour you get as a result is enormous and deeply satisfying. To make it easier to peel the shallots and garlic, leave them soaking in warm water for 10 minutes before peeling.
3 tbsp extra virgin olive oil
Fresh Irish half leg of lamb
2 packets (500g) shallots, peeled
1 bulb (40g) garlic, peeled
6 rooster potatoes (about 1.2kg)
½ packet (25g) porcini mushrooms
1 large sprig of fresh thyme or sage
Freshly-cracked salt and pepper
750ml water
2 tbsp balsamic vinegar
200ml sherry cream (optional)
½ bag (100g) spinach, washed
Preheat the oven to 180°C (350°F/gas mark 4).Remove the lamb from the packaging and dry with a kitchen towel. Pour the olive oil into a large ovenproof pot (with a lid) over a high heat. When the oil starts to smoke, add the lamb and brown the meat on all sides. Then remove and set aside on a plate.Using the same pot, add the shallots and brown for two to three minutes, before adding the whole cloves of garlic. Add the peeled potatoes (whole) and turn them around a little to coat them in the tasty juices in the pan, then add the porcini mushrooms along with the sage or thyme.Set the lamb in a well in the middle of the vegetables and season well. Then add the water, balsamic vinegar and sherry (if using). Bring to the boil, cover with a lid and put in the oven for 70 minutes.Once ready, remove the dish from the oven and allow to rest with the lid on for a further 10 to 15 minutes. The pot will be extremely hot so be careful when removing it from the oven. Remove the thyme or sage and discard. Then remove the lamb, carve and keep warm.Bring the vegetables in the pot back up to a gentle simmer on the hob. Just before serving, add in the spinach (you only want to wilt it very slightly). Check the seasoning and serve the vegetables in a bowl with the lamb and the juices.
SHARING OPTIONS