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A Celebration of Seasonal Lamb Recipes for all Occasions SIMPLY BETTER CONNEMARA HILL LAMB COLLECTION NOW IN STORE AUGUST 2017 FREE COPY, ENJOY With Neven Maguire

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A Celebration of Seasonal Lamb Recipes for all Occasions

SIMPLY BETTER CONNEMARA HILL LAMB COLLECTION NOW IN STORE

AUGUST 2017FREE COPY, ENJOY

With Neven Maguire

SIMPLY BETTER

follow us on social media for all the latest Simply Better news and recipe videos from Neven Maguire@simplybetterds

Welcome Hello and welcome to the second edition of our Simply Better Cook with Neven Maguire Magazine.This magazine contains a range of my favourite lamb recipes using a selection of different cuts from the Award Winning Simply Better Connemara Hill Lamb Collection.

I was delighted to meet some of the farmers who produce the wonderful lamb in the Connemara Hill region and I have enjoyed creating these recipes. From slow roasted lamb rump to griddled lamb chops, pistachio crusted lamb racks and spiced legs of lamb, I’m sure you and your family will enjoy these delicious recipes using this incredibly special meat. We hope you enjoy the recipes and if you would like to cook along with me, you can follow the steps from my Simply Better recipe videos which will be available on www.dunnesstores.com Enjoy these recipes and let me know how you get on by following us on social media and use the hashtag #COOKwithNeven.

Happy Cooking!

From Neven Maguire & The Simply Better team.

Rosemary Roast Connemara Hill Lamb Chops with Roasted Potatoes and Cherry TomatoesFor this recipe and more visit dunnesstores.com

COOK | W ITH NEV EN M AGUIR E

SUPPLIER SPOTLIGHT

We travelled to Connemara to meet Martin Kerrigan who supplies our Award Winning Connemara Hill Lamb.

Our Simply Better Fresh Irish Connemara Hill Lamb is indigenous to the Connemara Hill region. This region is world renowned for its mystical beauty, rolling valleys, hills and lakes.

The region is often shrouded by the moist mists of the North Atlantic which enhances its spectacular beauty and aids the growth of its many wild herbs, grasses, heathers and wild flowers.

Naturally born in spring, Connemara Hill Lamb matures at a slower rate gaining all the benefits of this natural diet resulting in a lean carcass, a rose red flesh colour, succulent texture and pronounced taste.

Sourced from Bord Bia Approved Quality Assured farms, the lamb is carefully selected by our team of butchers and cut to our specifications to guarantee the best quality lamb for you to enjoy.

Simply Better Connemara Hill Lamb Fresh Irish Rack of Lamb Great Taste Award 1 Star 2014 / IQFA Overall Gold Q Winner 2014 /

IQFA Winner 2015 / IQFA Winner 2016

Simply Better Connemara Hill Lamb Fresh Irish Lamb Rump Roast IQFA Commended 2015 / Great Taste Award 1 Star 2016 / Blas na hEireann Bronze 2016 / IQFA Commended 2016 /

Simply Better Connemara Hill Lamb Fresh Irish Leg of Lamb IQFA Commended 2016

Awards

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RECIPE

One Tray Greek Lamb Mezze

Ingredients (Serves 4)

250g Simply Better Connemara Hill Lamb Fresh Irish Lamb Mince

1 Simply Better Free Range Corn Fed Large Egg

2 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

100g Simply Better Barrel Aged Greek Feta, crumbled

Simply Better Wild Atlantic Sea Salt with Organic Herbs

50g Fresh Brown Breadcrumbs

½ Tsp Dried Oregano

2 Red Onions, halved

2 Tbsp Fresh Flat Leaf Parsley, Chopped

2 Large Potatoes, cut into wedges

1 Courgette, cut into batons

12 Cherry Tomatoes

Handful of Good Quality Pitted Black Olives, halved

Freshly Ground Black Pepper

Method  1. Preheat the oven to 200°C (Gas Mark 6).

2. Place the lamb, breadcrumbs, egg, oregano and seasoning in a bowl, then grate in half an onion and add 1 tablespoon of the parsley. Using your hands, mix until well combined and shape into eight, even-sized patties. Place in a large, shallow roasting tin.

3. Cut the rest of the onion halves into wedges and arrange them around the lamb patties with the potato wedges, courgette batons and cherry tomatoes. Drizzle over the olive oil and season to taste.

4. Roast for about 40 minutes, turning everything once, until the lamb patties are cooked through and vegetables are all tender and lightly charred.

5. Remove the tin from the oven and scatter over the feta cheese and black olives with the rest of the parsley. Bring straight to the table to allow everyone to help themselves.

OrganicSeasoning

We are delighted to work with Paul Pritchard and Michael Martin,

from OHCo™ - Organic Herb Company, who produce our range of Organic Seasonings

and Atlantic Sea Salt.

They carry on an old tradition of blending spices inspired by their travels across the globe. Paul and Michael use the earliest harvest from organic farms across the world guaranteeing freshness, amazing vibrant flavours, colours and texture.

SUPPLIER SPOTLIGHT

SIMPLY BETTER

Simply Better Organic Garlic & Herb Seasoning55G | €3.99

Simply Better Atlantic Sea Salt & Organic Herbs100G | €3.99

Simply Better Organic Spicy Pepper & Herb seasoning 50G | €3.99

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ROAST LAMBSpiced

RECIPE

Ingredients (Serves 4-6)1.9kg Simply Better Connemara Hill Lamb Fresh Irish Leg of Lamb

4 Tbsp Simply Better Sicilian DOP Extra Virgin Olive Oil

Simply Better Wild Atlantic Sea Salt with Organic Herbs

25g Fresh Mint, chopped

Juice of 2 Lemons

4 Garlic Cloves, finely chopped

6 Tbsp Thick Greek Yogurt

2 Tbsp Ground Coriander

1 Tbsp Mild Chilli Powder

2 Tsp Ground Cumin

1 Tsp Coarsely Ground Black Pepper

Lightly dressed green salad to serve

Method 1. Score the lamb with a sharp knife and place in a shallow non-metallic dish.

Put the mint in a food processor with lemon juice, garlic, yogurt, olive oil, ground coriander, chilli powder, ground cumin and coarsely ground black pepper, then blitz until smooth. Rub all over the meat, then cover with cling film and chill overnight or leave to stand at room temperature for 2-3 hours if time is short.

2. Preheat the oven to 230°C (Gas Mark 8).3. If the lamb has been chilled overnight, bring it back to room temperature. Place the

lamb on a rack in a large roasting tin, scored side up, and season with the Simply Better Sea Salt. Roast uncovered for 15 minutes, then turn over and roast for another 10 minutes. Reduce the oven temperature to 190°C (Gas Mark 5) and cover with foil. Continue to roast for 90 – 120 minutes depending on your preference for how you like your meat cooked.

4. To serve, carve the lamb into slices and arrange on plates with some green salad.

Spiced Connemara Hill Leg of Lamb

COOK | W ITH NEV EN M AGUIR E

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LAMB DISHESSeasonal

SIMPLY BETTER

RECIPE

Ingredients (Serves 4)8 Simply Better Connemara Hill Lamb Fresh Irish Centre Loin Lamb Chops2 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil2 Tsp Simply Better Spanish Orange Blossom Honey100g Simply Better Irish Handmade Ardsallagh Goat’s Cheese

Simply Better Wild Atlantic Sea Salt with Organic Herbs2 Garlic Cloves, crushed1 Tsp Chopped Fresh Oregano4 Small Courgettes, sliced on the diagonal450g Baby New PotatoesFew Springs of Fresh Mint 4 Lemon WedgesFreshly Ground Black Pepper

Method 1. Mix together the garlic, oil, honey, oregano and seasoning in a shallow non-metallic

dish. Add the lamb chops and courgette slices and mix until evenly combined. Set aside for 10 minutes at room temperature to allow the flavours to develop.

2. Meanwhile, place the new potatoes in a steamer with the mint sprigs on top and cook for 15-20 minutes, until tender.

3. Heat a griddle pan until smoking hot. Add the lamb chops and courgette slices and cook for 4-5 minutes on each side, until the lamb is cooked to your liking and the courgettes are tender and nicely marked. Add the lemon wedges to the griddle for a minute or two, until nicely charred.

4. Arrange the lamb chops on warmed plates with the courgettes and lemon wedges. Add the steamed new potatoes and dollop of the Ardsallagh goat's cheese. Give a good grinding of black pepper to each one to serve.

Griddled Connemara Hill Lamb Chops with Courgette and Lemon

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LAMB DISHES

COOK | W ITH NEV EN M AGUIR E

RECIPE

Slow Roast Connemara Hill Lamb Rump Roast with Crozier Blue Cheese and Mint Dressing

Ingredients (Serves 4-6)2 x Simply Better Connemara Hill Lamb Fresh Irish Lamb Rump Roasts

1 Tsp Simply Better Cold Pressed Irish Rapeseed Oil

50g Simply Better Crozier Blue Cheese, crumbled

50g Button Mushrooms, thinly sliced

100g French Green Beans, trimmed

100g Green Baby Salad Leaves, such as baby spinach and rocket

8 Cherry Tomatoes, halved

50g Toasted Flaked Almonds

Dressing 50g Simply Better Crozier Blue Cheese, crumbled

1 Tsp Simply Better Spanish Orange Blossom Honey

2 Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

Simply Better Wild Atlantic Sea Salt with Organic Herbs

2 Tbsp Crème Fraiche

1 Tsp Sherry Vinegar

1 Tsp Fresh Mint, chopped

Freshly Ground Black Pepper

Method 1. Preheat oven to 150°C (Gas Mark 2). Heat a teaspoon of rapeseed oil in a frying pan until hot and sear

the outside of the lamb until golden brown.2. Transfer to a roasting tray and place the sprig of rosemary on the surface. Cover with a lid or foil. Place

on the middle shelf of the oven and cook for 90 minutes. Remove from the oven and rest for 10 minutes before carving.

3. Meanwhile, add the mushrooms to the pan you seared the lamb rump in. Season to taste and sauté on a medium to high heat for 2-3 minutes until cooked through and tender.

4. Blanch the green beans in a pan of boiling salted water for 3-4 minutes, until just tender. Drain and quickly refresh under cold running water. Drain and dry well on kitchen paper.

5. For the dressing, place the crème fraiche and honey in a small pan. Gently warm through, then remove from the heat and add the Crozier Blue cheese. Whisk until the cheese has melted into the crème fraiche, then whisk in the olive oil, vinegar and mint. Season to taste

6. Place the salad leaves in a bowl and add tomatoes, crumbled blue cheese, cooked mushrooms and blanched green beans.

7. Carve the rested lamb rump into slices. Divide the salad between four plates and arrange the lamb slices on top, then drizzle over the warm dressing and scatter over the toasted almonds to serve.

Irish Farmhouse Crozier Blue Cheese

Our Simply Better Irish Farmhouse Crozier Blue

Cheese is produced by the Grubb Family in

Co. Tipperary. Crozier Blue was originally

developed by the Grubb family and their head

cheese maker Geurt Van den Dikkenberg in 1993

and it remains as the only sheep’s milk blue cheese in the country.

Our Crozier Blue Cheese has a rich, full and well-rounded flavour. It is gently salty with a distinctly rich creamy texture, offset by a touch of spice. The rich creamy texture of the cheese is attributed to the limestone-rich pastures which the ewes graze and which in turn contribute to a particularly lush full and sweet milk.

SUPPLIER SPOTLIGHT

Simply Better Irish Farmhouse Crozier Blue Cheese

100g | €4.19

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RECIPE

Connemara Hill Lamb Cutlets with Garlic, Lemon and Smoked Paprika

Ingredients (Serves 4)2 Simply Better Connemara Hill Lamb Fresh Irish Rack of Lamb (Sliced into 10-12 individual cutlets)

2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

1 Tsp Simply Better Spanish Orange Blossom Honey

Simply Better Wild Atlantic Sea Salt with Organic Herbs

2 Garlic Cloves, crushed

Finely Grated Rind and Juice of 1 Lemon

2 Tsp Fresh Oregano or Thyme, chopped

1 Tsp Smoked Paprika

Freshly Ground Black Pepper

Simply Better Barrel Aged Feta Cheese, Peach & Rocket Salad, to serve

Crusty bread, to serve

Method 1. Place the oil in a shallow non-metallic dish and add the garlic, lemon rind

and juice, herbs, paprika and honey. Season to taste with pepper and stir until well combined. Add the lamb, turning to coat, then set aside for at least 10 minutes, or up to 24 hours in the fridge covered with cling film if time allows.

2. When you’re ready to cook, light the barbecue or heat a griddle pan until it`s smoking hot. Shake the excess marinade from the lamb, then place on the barbecue over medium-hot coals or on a griddle pan. Season with a little salt. Then cook for 6-8 minutes, until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes. Serve the lamb on warmed plates with the salad and crusty bread.

SIMPLY BETTER

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MAIN EVENTThe

RECIPE

Connemara Hill Rack of Lamb with Pistachio Crust

COOK | W ITH NEV EN M AGUIR E

Ingredients (Serves 4)2 Simply Better Connemara Hill Lamb Fresh Irish Rack of Lamb

40g Butter

50g Shelled Pistachio Nuts

2 Tbsp Fresh Mint, chopped

1 Tbsp Fresh Chives, snipped

2 Tsp Fresh Thyme Leaves

50g Fresh White Breadcrumbs

Finely Grated Rind of ½ Lemon

1 Small Garlic Clove, roughly chopped

1 Tsp Prepared English or Dijon Mustard.

Wilted spinach to serve

Rosemary Jus 300ml Red Wine such as Simply Better Château Tour Bayard Montagne Saint-Émilion

4 Tbsp Simply Better Balsamic Vinegar of Modena

Simply Better Wild Atlantic Sea Salt with Organic Herbs

200ml Beef Stock

1 Heaped Tsp Light Brown Sugar

1 Tsp Tomato Puree

1 Tsp Chopped Fresh Rosemary

Freshly Ground Black Pepper

Method  1. Preheat oven to 200°C (Gas Mark 6).

2. Melt the butter in a small pan or in the microwave. Place in a food processor with the pistachio nuts and herbs and blitz until green. Add the breadcrumbs, lemon rind, garlic and seasoning and blend again for just a few seconds, until well combined.

3. Place the racks of lamb on a chopping board. Using a pastry brush spread the mustard over the fat side of each rack. Cover with the pistachio crust, using your hands to mould it over the lamb. Arrange the lamb racks on a baking sheet, coated side up and chill for 30 minutes or up to 2 hours to allow the crust to set.

4. To make the rosemary jus, heat a small pan and pour in the wine and 2 tablespoons of the vinegar. Boil for about 5 minutes, until reduced by half. Add the stock and sugar and reduce again for another 10-12 minutes or so, stirring occasionally, until you have achieved a good sauce consistency. Season to taste, then add the remaining 2 tablespoons of vinegar. As soon as the bubbling subsides, add the tomato puree and rosemary and boil for another 5 minutes, until reduced by three quarters and well flavoured. Pass through a sieve to remove the rosemary and season to taste. This will keep for up to a week in the fridge in a rigid plastic container.

5. Place the racks of lamb in a small roasting tin and roast for 40-45 minutes, or a little longer if you don’t like your lamb too pink. Cover the crust with small pieces of tin foil if you think that they are browning too quickly. Set aside in a warm place to rest for 10-15 minutes, then carve into chops and arrange on warmed plates with the spinach and drizzle over a little of the rosemary jus to serve.

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SUPPLIER SPOTLIGHT

We were delighted to work with Robert Bullock of Le Patissier, Co. Dublin,

to create our Simply Better Irish Handmade Tarte au Citron Meringue.

Robert and his team have created a house of excellence for high quality desserts, bringing the passion of French patisserie to Ireland. The light, crisp pastry of this classic French tart is handmade with Irish Butter.

It is filled with a delicious, freshly made lemon curd using zingy lemon juice and Irish free range eggs. Crowned with hand piped Italian meringue and lightly caramelised to create two individual tarts that will never disappoint.

SIMPLY BETTER

Simply Better Irish Handmade Tarte au Citron Meringue

2 Pack | €6.00

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FROM AROUND THE WORLD...Wines

Simply Better Chablis Grand Vin de Bourgogne750ml | €19.00Always Drink Responsibly

Simply Better Esquinas de Argento Malbec750ml | €15.00Always Drink Responsibly

Simply Better Tiki Grey Label Sauvignon Blanc750ml | €16.50Always Drink Responsibly

Simply Better Château Tour Bayard Montagne Saint - Emilion750ml | €20.00Always Drink Responsibly

Our Exclusively Selected Simply Chablis Grand Vin de Bourgogne is produced by the Michaut Family outside the village of Beine near Chablis in Northern Burgundy, France.

This crisp dry white is made from top quality Chardonnay grapes from the Chablis vineyards in Northern Burgundy. With fresh floral aromas, this elegant wine displays generous fruit notes on the palate to give a well-balanced finish. The short period of time it spends in oak barrels adds a richness and complexity without dominating its fresh citrus flavour.

A perfect accompaniment to our Griddled Connemara Hill Lamb Chops with Courgette and Lemon.

Our Exclusively Selected Simply Better Esquinas de Argento Malbec is produced in the Central region of Mendoza, Argentina.

This superb red wine is deep purple with layers of indigo displaying aromas of red cherry, ripe plum, blackberry and truffle. Juicy flavours of plum jam and sweet cherry, with a touch of chocolate and cinnamon from oak aging, lead into a long lingering finish with velvety tannins.

A perfect accompaniment to our Spiced Connemara Hill Leg of Lamb.

Our Exclusively Selected Simply Better Tiki Grey Label Sauvignon Blanc is produced in the Upper Wairau Valley vineyards, founded by Royce and Sue McKean, of New Zealand.

This classic Sauvignon Blanc showcases a complex flavour profile achieved by the different terroirs of the Tiki Estate. Tropical passion fruit, grapefruit and citrus flavours are enhanced by herbaceous nettle tones creating a delightful mouth-filling palate with great length and flavour.

A perfect accompaniment to our Connemara Hill Lamb Cutlets with Garlic, Lemon and Smoked Paprika.

Our Exclusively Selected Simply Better Château Tour Bayard Montagne Saint – Emilion is produced by winemaker Monsieur Richard in the illustrious St Émilion region, one of Bordeaux’s most prestigious appellations.

This single-estate Claret has beautifully integrated oak, with 70% Merlot for smoothness, 25% Cabernet Sauvignon and a dash of Malbec for added complexity and spice. Delightful aromas of plums and damsons lead to warm, ripe fruit on the palate, with good structure attributable to its barrel ageing.

A perfect accompaniment to our Connemara Hill Rack of Lamb with Pistachio Crust.

COOK | W ITH NEV EN M AGUIR E

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Selected Stores Only. All Lines Subject to Availability. Not Available to Buy Online. Always Drink Responsibly.

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