Our farmers have worked very hard to ensure that we have delicious lamb all year round and they deserve our compliments for their achievements. In the restaurant we are using Connemara Hill Mountain lamb. Always make sure you buy Bord Bia Quality Assured meat.
This cauliflower and leek purée is tasty and is good with chicken or grilled fish. To serve, you could use broccoli instead, or mint sauce. Sometimes I enjoy this meal with nice buttered spuds and peas.
We love these piri piri prawn and chorizo in our house and I made this recipe for a barbecue recently. Simply Better chorizo is very good – smoky and not too spicy. Gubeen smokehouse are also favourites of mine. We are getting fish from Gannets Fishmongers in Galway. You can find them online and they deliver.
This piri piri sauce is fresh and spicy and very good with meats. I usually make double the quantity and keep some in the fridge
Happy cooking,
Neven
Piri piri prawn and chorizo skewers with chargrilled little gem wedges
Serves four to six
4 little gem lettuces, each one trimmed and cut into 6 wedges
2 uncooked Chorizo sausages (each about 100g (4oz)
2 × 200g (7oz) packets of wild Atlantic jumbo prawns, peeled and with tails still intact
For the piri piri sauce:
2 long fresh red chillies, deseeded and roughly chopped
2 garlic cloves, roughly chopped
6 tbsp lemon juice
6 tbsp rapeseed oil, plus a little extra for brushing
2 tsp caster sugar
1 tsp paprika
½ tsp cayenne pepper
Sea salt and freshly ground black pepper
To serve:
2 lemons, cut into wedges
1 To make the piri piri sauce, place the chillies, garlic, lemon juice, rapeseed oil, sugar, paprika and cayenne pepper in a small food processor and season generously with salt and pepper. Blitz until you have achieved a coarse paste. Using a spatula, transfer to a bowl. Set aside until needed.2 Heat a griddle pan over a medium to high heat. Brush the little gem lettuce wedges lightly with rapeseed oil and quickly chargrill. Arrange the wedges on plates and add a small dipping bowl of the piri piri sauce. 3 Cut the chorizo sausages into 24 even-sized slices, discarding the ends. Wrap each prawn around a slice of chorizo and thread two prawns onto each skewer. Brush all over with the remaining piri piri sauce and cook the skewers on the griddle pan in batches over a medium heat for two to three minutes on each side, until the prawns and chorizo are cooked through and tender. 4 Add the prawn and chorizo skewers to the plates with the little gem wedges and lemon wedges to serve.Crispy lamb chops with cauliflower and leek purée
Crispy lamb chops with cauliflower and leek purée. \ Food styling: Janine Kennedy. Photography: Claire Nash
Serves four to six
75g (3oz) panko breadcrumbs
50g (2oz) Parma ham, very finely chopped
5 tbsp freshly grated Parmesan cheese
1 tbsp chopped fresh flat-leaf parsley
4-6 boneless lamb chops (or 8-12 cutlets)
2 eggs
4 tbsp rapeseed oil
Sea salt and freshly ground black pepper
For the cauliflower and leek purée:
25g (1oz) butter
120ml (4fl oz) chicken or vegetable stock (from a cube is fine)
1 cauliflower, trimmed and broken into small florets
4 leeks, trimmed and finely sliced
6 tbsp cream
To serve:
Steamed French beans
Redcurrant jelly
1 Tip the breadcrumbs into a bowl and mix in the Parma ham, Parmesan and parsley. Season generously with freshly ground black pepper, then mix really well. Tip into a shallow dish.2 Trim any excess fat off the chops or cutlets, then beat a little bit with a meat tenderiser or a rolling pin (a frying pan would also do the job). 3 Beat the eggs in a separate dish and season generously, then use to coat the chops or cutlets. Cover with the breadcrumb mixture, ensuring they are each evenly coated. Set aside. 4 To make the cauliflower and leek purée, bring the butter and stock to the boil in a pan with a lid until it forms an emulsion. Add the cauliflower florets with a good pinch of salt, cover the pan and cook for six to eight minutes, until tender. 5 Tip in the leeks and cook for another three to four minutes, stirring occasionally, until just tender but still a vibrant green colour. Add the cream and blitz with a hand-held blender until smooth, then season generously with pepper.6 Heat the oil in a large heavy-based frying pan over a medium heat. Add the coated chops and cook for three to four minutes on each side for large chops or one to two minutes on each side if using cutlets. They should be crisp on the outside but still pink in the middle. 7 Transfer to a plate lined with kitchen paper to absorb any excess oil. Meanwhile, gently reheat the cauliflower and leek purée and divide between warmed serving plates. 8 Add the crispy chops and French beans with a dollop of redcurrant jelly to serve.
Our farmers have worked very hard to ensure that we have delicious lamb all year round and they deserve our compliments for their achievements. In the restaurant we are using Connemara Hill Mountain lamb. Always make sure you buy Bord Bia Quality Assured meat.
This cauliflower and leek purée is tasty and is good with chicken or grilled fish. To serve, you could use broccoli instead, or mint sauce. Sometimes I enjoy this meal with nice buttered spuds and peas.
We love these piri piri prawn and chorizo in our house and I made this recipe for a barbecue recently. Simply Better chorizo is very good – smoky and not too spicy. Gubeen smokehouse are also favourites of mine. We are getting fish from Gannets Fishmongers in Galway. You can find them online and they deliver.
This piri piri sauce is fresh and spicy and very good with meats. I usually make double the quantity and keep some in the fridge
Happy cooking,
Neven
Piri piri prawn and chorizo skewers with chargrilled little gem wedges
Serves four to six
4 little gem lettuces, each one trimmed and cut into 6 wedges
2 uncooked Chorizo sausages (each about 100g (4oz)
2 × 200g (7oz) packets of wild Atlantic jumbo prawns, peeled and with tails still intact
For the piri piri sauce:
2 long fresh red chillies, deseeded and roughly chopped
2 garlic cloves, roughly chopped
6 tbsp lemon juice
6 tbsp rapeseed oil, plus a little extra for brushing
2 tsp caster sugar
1 tsp paprika
½ tsp cayenne pepper
Sea salt and freshly ground black pepper
To serve:
2 lemons, cut into wedges
1 To make the piri piri sauce, place the chillies, garlic, lemon juice, rapeseed oil, sugar, paprika and cayenne pepper in a small food processor and season generously with salt and pepper. Blitz until you have achieved a coarse paste. Using a spatula, transfer to a bowl. Set aside until needed.2 Heat a griddle pan over a medium to high heat. Brush the little gem lettuce wedges lightly with rapeseed oil and quickly chargrill. Arrange the wedges on plates and add a small dipping bowl of the piri piri sauce. 3 Cut the chorizo sausages into 24 even-sized slices, discarding the ends. Wrap each prawn around a slice of chorizo and thread two prawns onto each skewer. Brush all over with the remaining piri piri sauce and cook the skewers on the griddle pan in batches over a medium heat for two to three minutes on each side, until the prawns and chorizo are cooked through and tender. 4 Add the prawn and chorizo skewers to the plates with the little gem wedges and lemon wedges to serve.Crispy lamb chops with cauliflower and leek purée
Crispy lamb chops with cauliflower and leek purée. \ Food styling: Janine Kennedy. Photography: Claire Nash
Serves four to six
75g (3oz) panko breadcrumbs
50g (2oz) Parma ham, very finely chopped
5 tbsp freshly grated Parmesan cheese
1 tbsp chopped fresh flat-leaf parsley
4-6 boneless lamb chops (or 8-12 cutlets)
2 eggs
4 tbsp rapeseed oil
Sea salt and freshly ground black pepper
For the cauliflower and leek purée:
25g (1oz) butter
120ml (4fl oz) chicken or vegetable stock (from a cube is fine)
1 cauliflower, trimmed and broken into small florets
4 leeks, trimmed and finely sliced
6 tbsp cream
To serve:
Steamed French beans
Redcurrant jelly
1 Tip the breadcrumbs into a bowl and mix in the Parma ham, Parmesan and parsley. Season generously with freshly ground black pepper, then mix really well. Tip into a shallow dish.2 Trim any excess fat off the chops or cutlets, then beat a little bit with a meat tenderiser or a rolling pin (a frying pan would also do the job). 3 Beat the eggs in a separate dish and season generously, then use to coat the chops or cutlets. Cover with the breadcrumb mixture, ensuring they are each evenly coated. Set aside. 4 To make the cauliflower and leek purée, bring the butter and stock to the boil in a pan with a lid until it forms an emulsion. Add the cauliflower florets with a good pinch of salt, cover the pan and cook for six to eight minutes, until tender. 5 Tip in the leeks and cook for another three to four minutes, stirring occasionally, until just tender but still a vibrant green colour. Add the cream and blitz with a hand-held blender until smooth, then season generously with pepper.6 Heat the oil in a large heavy-based frying pan over a medium heat. Add the coated chops and cook for three to four minutes on each side for large chops or one to two minutes on each side if using cutlets. They should be crisp on the outside but still pink in the middle. 7 Transfer to a plate lined with kitchen paper to absorb any excess oil. Meanwhile, gently reheat the cauliflower and leek purée and divide between warmed serving plates. 8 Add the crispy chops and French beans with a dollop of redcurrant jelly to serve. 
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