👩🍳Chef @Anahaugh is in the kitchen sharing her unmissable hacks.
She demonstrates the best way to juice a lemon. Plus, she explains how graters can sort your veggies out in seconds, and more… pic.twitter.com/AmPfubISci
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
This Spaghetti Carbonara uses just four simple ingredients along with some salt and pepper and is ready in less than 15 minutes. Find the full recipe from our @simplybetterds brand ambassador @nevenmaguire below:
Ingredients 1 Pack Simply Better Italian Bronze Spaghetti 2 Packs Simply Better Guanciale Pepato, cut into strips 4 Simply Irish Better Free Range Corn Fed Large Eggs and 2 Yolks 1 Pack Pecorino Romano PDO, finely grated Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
Method 1. Bring a large saucepan of water to a rolling boil. Season with salt and cook the spaghetti for 10 minutes until al dente. 2. Meanwhile, heat a non-stick frying pan over a high heat. Sauté the Guanciale for 2-3 minutes until crisp. Drain off the excess fat and tip on to a plate to cool. 3. Beat the eggs and yolks in a mixing bowl until lightly and fluffy. Season generously with pepper and fold in most of the pecorino, reserving some to garnish. 4. Drain the spaghetti, reserving a small cupful of the cooking water and immediately tip into the bowl with the egg mixture. Add most of the Guanciale, reserving some for garnishing, and toss with a tongs until evenly combined. The heat of the spaghetti will be enough to create a smooth silky sauce – you can add a little of the reserved cooking water if you think it needs it. Divide among bowls and garnish with the rest of the Guanciale and Pecorino to serve.
Neven’s Top Tip: Reserving a small cupful of the pasta cooking water when draining can be used to enhance the silkiness of the cooking sauce before serving3d
Home-made vanilla ice cream in ice bowl decorated with our Irish Native Bluebells… make time for a walk on our woodland paths if you are visiting @Ballymaloe this weekend! Photo @JRRyall
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