Tag: Rachel Allen Cooks

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Calendulas brightening the garden now 🌼🧡 @rachelallencooks #potmarigold

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  • Calendulas brightening the garden now 🌼🧡

    Often called pot marigolds, calendulas are one of the hardest working flowers in the garden. Their bright orange and yellow petals attract pollinators, bring colour to borders, and are completely edible too.

    The petals have a light peppery flavour and can be scattered through salads, baked into cakes, infused into oils or used to naturally colour rice, butter and broths.

    🌱 Fun facts
    • Calendula, Calendula officinalis, has been grown for centuries in kitchen and medicinal gardens
    • The petals were once known as “poor man’s saffron” for the colour they bring to food
    • Calendulas will often self-seed happily around the garden each year

    🧡 Nutrition notes
    • Rich in naturally occurring plant compounds called flavonoids
    • Traditionally used in balms, teas and infused oils
    • Loved by pollinators, especially bees and hoverflies 🐝

    A flower that earns its place in both the garden and the kitchen.18h
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Crêpes with banana, salted caramel and cream, wholemeal pikelet with blueberry compote @rachelallencooks

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Spring lamb chops with salsa verde @rachelallencooks #Ballymaloe for #Easter đŸŁ

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Here’s a really quick and easy recipe for Spring lamb chops with mint salsa verde, just delicious at this time of the year.
Serves 4-6

For the mint salsa verde:
Makes 150ml

1 handful of parsley leaves
1 handful of mint leaves
grated zest and juice of 1 small lemon
1 clove of garlic, crushed
1 tbsp capers, rinsed
50ml extra virgin olive oil
black pepper

lamb chops (2-3 per person)
1 – 2 tbsp extra virgin olive oil
salt and pepper

First make the salsa verde, put the mint, parsley, lemon zest, garlic and capers into a food processor and whiz until it’s all finely chopped. Add the lemon juice and olive oil (add more oil if you want it a bit more runny). Check the seasoning – it might not need salt, as the capers can be quite salty.

Next cook the lamb chops, remove excess fat from the chops, but leave about ½ cm still on. Drizzle with olive oil and season with pepper. Place a frying pan or grill pan on a high heat. When it’s good and hot add the lamb chops and sprinkle with a little salt and more pepper. Cook for approximately 3 minutes on each side. Remove to a plate, cover and leave to rest in a warm oven for 5 minutes.
Serve with a good drizzling of the salsa verde.
#mint #salsaverde #springlamb
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CrĂŞpes with banana, salted caramel and cream, wholemeal pikelet with blueberry  😋compote @rachelallencooks

rachelallencooks

and

ballymaloecookeryschool

Liked by ma.rcie8679 and others

Posted on

Spring lamb chops with salsa verde @rachelallencooks #Ballymaloe for #Easter đŸŁ

rachelallencooks's profile picture
rachelallencooks
Verified
Here’s a really quick and easy recipe for Spring lamb chops with mint salsa verde, just delicious at this time of the year.
Serves 4-6

For the mint salsa verde:
Makes 150ml

1 handful of parsley leaves
1 handful of mint leaves
grated zest and juice of 1 small lemon
1 clove of garlic, crushed
1 tbsp capers, rinsed
50ml extra virgin olive oil
black pepper

lamb chops (2-3 per person)
1 – 2 tbsp extra virgin olive oil
salt and pepper

First make the salsa verde, put the mint, parsley, lemon zest, garlic and capers into a food processor and whiz until it’s all finely chopped. Add the lemon juice and olive oil (add more oil if you want it a bit more runny). Check the seasoning – it might not need salt, as the capers can be quite salty.

Next cook the lamb chops, remove excess fat from the chops, but leave about ½ cm still on. Drizzle with olive oil and season with pepper. Place a frying pan or grill pan on a high heat. When it’s good and hot add the lamb chops and sprinkle with a little salt and more pepper. Cook for approximately 3 minutes on each side. Remove to a plate, cover and leave to rest in a warm oven for 5 minutes.
Serve with a good drizzling of the salsa verde.
#mint #salsaverde #springlamb