Archive for the ‘Recipes’ Category
- Comments Off
O’Leary’s Roast Lamb with Grilled Polenta
Posted in: Recipes - Tuesday, March 05 2013
Here’s a tasty recipe from Martin O’ Leary of O’Learys Organic Mountain Lamb, one of our stallholders at the market. O’ Learys lamb is 100% grass fed and naturally matured. 100% meat, organic lamb burgers are also available at the market. All burgers are gluten free. We are organic! Ingredients: 2kg leg of lamb from O’Learys Organic Mountain [...]
Read more » - 0
Rose Scented Risotto with Fish
Posted in: Recipes - Tuesday, August 17 2010
Great supper dish, you can also include langoustines and fresh mussels in season. Serves 4 2 tbsp extra virgin olive oil Small knob of butter (optional) 1 onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 275g/10oz risotto rice (Carnaroli or Arborio) 2 tsp Bed of Roses spice mix (from Early Bird Café [...]
Read more » - 0
Roast Butternut Squash and Fennel With Chilli – Basil
Posted in: Recipes - Tuesday, August 17 2010
This couldn’t be simpler – just pop it in the oven and let it get on with it! This time of year, pumpkins and other squashes are also in season Serves 4 1 medium sized butternut squash 2 organic fennel bulbs Extra virgin olive oil for drizzling Pinch of dried red chilli flakes Sea salt [...]
Read more » - 0
Couscous Salad with Tomatoes, Spring Onions and Peppers
Posted in: Recipes - Thursday, August 12 2010
Easy salad – you can vary the vegetables to whatever you fancy and what’s in season. Great for vegetarians, since the protein in the chickpeas and the couscous compliment each other to make up a complete nutritious meal. Serves 4 225g/8oz couscous 300mls/1/2pt hot vegetable stock or water (approx) 400g can chickpeas, drained 1 red [...]
Read more » - 0
Warm Asparagus with parmesan and chives
Posted in: Recipes - Thursday, August 12 2010
Look for Spanish white asparagus in the summer season. Green asparagus works just as well. Serves 4 2 bunches of organic white or green asparagus Extra virgin olive oil and the juice of half an organic lemon for dressing 50g/2oz freshly grated Parmesan cheese Sea salt and freshly ground black pepper 1 tbsp fresh snipped [...]
Read more » - 0
Green Bean and Cherry Tomato Salad
Posted in: Recipes - Thursday, August 12 2010
Very colourful and flavourful mix – this is also good with olives stirred through. In winter, vary the taste by using sprouting broccoli instead of green beans Serves 4 450g/1lb fresh green beans 1 bunch spring onions, trimmed and sliced 100g/4oz cherry tomatoes, quartered 1 bunch spring onions, trimmed and sliced A good handful of [...]
Read more » - 0
Langoustines with Mayonnaise
Posted in: Recipes - Thursday, August 12 2010
These big prawns shout simple and delicious! You can serve them hot or cold. The discarded shells and heads make great shellfish stock for risottos, paella and seafood soup Serves 4 1kg whole langoustines 1 pot Sweet Chilli or Classic Mayonnaise from Iain Flynn Bring a big pan of water to the boil. Add the [...]
Read more » - 0
Meringues with poached rhubarb
Posted in: Recipes - Thursday, August 12 2010
Simple pud which can utilise any seasonal fruit. The rule for meringues is 50g of caster sugar per egg white. Rhubarb is good from February on. In the colder months vary the tastes with poached Clementine pieces or fresh figs This amount makes about 15 little meringues or less if you use a bigger spoon! [...]
Read more » - 0
Veggie Stock
Posted in: Recipes - Thursday, August 12 2010
Great basic stock for all uses – make sure the veg is fresh and in tip top condition for the best flavour 1 onion, roughly chopped 1 head of garlic, halved 3 leeks, trimmed and chopped 2 carrots, peeled and chopped 1 parsnip, peeled and chopped ½ head celery, chopped A few small tomatoes A [...]
Read more »