I was so excited the other day when I received an email telling me about a new cookbook from Rachel Allen, the lovely Irish TV chef. I've always enjoyed Rachel's cooking, it's delicious, down to earth and her recipes work! She is teaming up with Kerrygold (the butter people) to create a community cookbook. There will also be recipes submitted by home cooks and they asked me to submit some of my recipes to possibly be included. I got all excited but sadly this competition is only open to UK residents, which sadly I'm not. Anyway, they were so sorry for me that they very kindly sent along a couple of recipes Rachel had created especially for the cookbook and asked if I would post them. A sort of sneak preview - no problem!
For more information on the Kerrygold, delicious recipes and to enter a recipe to the Kerrygold Community Cookbook please visit www.facebook.com/KerrygoldUK
This recip-e book will be available for download in October - can't wait.
Grilled Spring Lamb Cutlets with Anchovy, Olive and Buttered Courgettes.
2 tbsp olive oil·
12 lamb cutlets·
Salt and pepper
For the flavoured butter:·
125g (4 ½ oz) Kerrygold butter, softened·
1 tbsp parsley, chopped·
2 anchovies, chopped·
10 capers, chopped·
6 black olives, pitted and chopped·
A squeeze of lemon juice
For the buttered courgettes:·
25g (1oz) Kerrygold butter·
2 medium courgettes·
Salt and ground black pepper
1. In a bowl, mix together all ingredients for the flavoured butter. Next, lay out a piece of baking parchment or cling film. Spoon the butter mixture on top of the parchment or cling film in to a rough sausage shape, then use the parchment or cling film to roll the butter into a log about 2.5cm (1in) in diameter. Place in the fridge and keep chilled until needed.
2. To cook the cutlets, drizzle with olive oil and season with salt and pepper.
3. Place a griddle pan or frying pan on a high heat and allow to get quite hot, then add the cutlets and cook for 2–4 minutes on each side depending on how well done you like them. Take them off the heat, and allow to rest for a few minutes as you cook the courgettes.
4. To cook the courgettes, first peel them, then slice in half lengthways and remove and discard the soft inner seeds. Next carefully cut the flesh into 1cm (½in) cubes or slices.
5. To cook, place a frying pan on a high heat. Once hot, add the Kerrygold butter and when the butter has melted tip in the courgette pieces.
6. Sauté for 2–3 minutes until just softened, tossing regularly, and season with salt and pepper to taste.
7. To serve, cut a few slices of your flavoured butter, about 1cm thick, and place a slice on each lamb chop then serve immediately with the buttered courgettes.
Sole a la meuniere:
50g (2oz) Kerrygold butter, softened·
2 tbsp plain flour·
1 tbsp finely chopped parsley·
1 tbsp finely chopped chives·
Salt and pepper·
2 skinned fillets of sole·
A small squeeze of lemon juice
1. Sift the flour onto a large plate and season with salt and pepper.
2. Pat the fish fillets dry with kitchen paper and lay in the flour, dusting each side with a light coating.
3. Spread half of the Kerrygold butter over the top of the fish.
4. Place a large frying pan on a medium heat and place the fish, buttered side down, into the pan and gently fry for 2-3 minutes until a nutty golden brown in colour. Carefully turn over and cook for a further 2-3 minutes on the other side.
5. Lift the fish out and place on warm serving plates.
6. Add the remaining Kerrygold butter to the pan and, once melted and frothing, add the parsley, chives and lemon juice and stir everything together.
7. Cook for 10-15 seconds on a high heat and then spoon the sauce over the fish.
8. Serve immediately.
Rachel’s Tip: This dish is delicious with some boiled potatoes and a simple green salad.