JAMIE OLIVER

Fresh rhubarb, as­para­gus and Jersey Roy­als... At long, long last spring is here!

The Irish Mail on Sunday - TV Week - - FRONT PAGE -

ROASTED RHUBARB

Serves 6 500g (1lb 2oz) rhubarb sticks, sliced 50g (1¾oz) sugar 2 pieces of stem gin­ger in syrup, chopped, plus 4tbsp of the syrup 1 vanilla pod, split, seeds scraped 2-3 splashes of Pimm’s Pre­heat the oven to 200°C/ gas 6. Place the in­gre­di­ents in a bowl and toss. Trans­fer to a shal­low, snug, oven­proof dish. Bake for 20 min­utes, un­til the rhubarb is soft but holds its shape. Serve warm with por­ridge, yo­ghurt, cus­tard or ice- cream.

GRID­DLED AS­PARA­GUS, SPINACH & BA­CON SALAD

Serves 6, or 8-10 as a starter 2 x 350g (12oz) bun­dles of as­para­gus, woody ends re­moved 4 rash­ers of smoked streaky ba­con 250g (9oz) baby spinach A good splash of rape­seed oil A squeeze of lemon juice 30g (1oz) pecorino or other hard ewe’s milk cheese Place a large grid­dle pan over a high heat. When it’s hot, turn the heat down a lit­tle and grill the as­para­gus for 10-12 min­utes, turn­ing of­ten, un­til it’s nicely marked on all sides and cooked al dente. Finely slice the stalks and place them on a plat­ter with the tips.

Fry the ba­con in a fry­ing pan for 5- 6 min­utes un­til it’s crisp on both sides. Add the spinach to the plat­ter, dress with the oil and lemon juice, and sea­son.

Toss the whole lot to­gether, crum­ble over the ba­con, peel shav­ings of cheese over the salad, then serve im­me­di­ately.

NEW POTA­TOES & TROUT

Serves 6, or 8-10 as a starter 2kg (4lb 8oz) Jersey Royal new pota­toes, skins scrubbed

50g (1¾oz) but­ter 250g (9oz) smoked trout fil­lets A splash of cider vine­gar, or the grated zest of 1 lemon and juice of ½ a lemon A small bunch of chives, finely chopped Cook the Jersey Roy­als in a saucepan of salted boil­ing water for about 15 min­utes, or un­til lovely and soft when pricked with a fork. Drain in a colan­der and steam dry.

Trans­fer the pota­toes to a large bowl and gen­tly crush a few with a fork to add tex­ture. Add the but­ter and sea­son well. Flake in half the smoked trout, add the cider vine­gar (or lemon zest and juice) and toss through. Serve at room tem­per­a­ture with the re­main­ing trout flaked over and chives snipped on top.

This salad is de­li­cious on its own or with soft round let­tuce.

LAMB & CHICK­PEA STEW

Serves 4

2tbsp olive oil 1 onion, diced 2 gar­lic cloves, chopped 400g (14oz) diced lamb shoul­der 2tsp ground cumin 2-4 or­ange slices 2 x 400g (14oz) tins to­ma­toes

1-2 tsp harissa 400g (14oz) tin chick­peas 80g (2¾oz) spinach ½ a small bunch of fresh co­rian­der

Greek-style yo­ghurt, to serve Heat half the oil in a heavy­based pan. Add the onions and cook over a medium heat for 5 min­utes, then add the gar­lic and cook for a few more min­utes. Re­move from the pan and set aside. Add the rest of the oil and brown the lamb in batches. Re­turn the onions, along with all the meat, to the pan and add the cumin. Cook for 2-3 min­utes, then add the or­ange slices, to­ma­toes, 1tsp harissa and

a lit­tle water, if needed. Par­tially cover with a lid and sim­mer for 1-1½ hours, or till the meat is ten­der. Taste, add more harissa if nec­es­sary, then add the chick­peas and heat through. Stir through the spinach and co­rian­der, and serve with a dol­lop of yo­ghurt.

Easy like Sun­day morn­ing

BAGNA CAUDA BR­USCHETTA

Serves 8-10 as a canapé 30g (1oz) un­salted but­ter 2 gar­lic cloves, chopped 1tbsp ex­tra-vir­gin olive oil 25g (1oz) an­chovies, rinsed 1 baguette, sliced 2 fresh oregano sprigs, leaves picked Melt the but­ter in a pan, add the gar­lic and cook for a few min­utes on a medium heat. Blitz the oil and an­chovies with h a hand blender un­til roughly chopped then grad­u­ally add the he gar­lic but­ter, blitz­ing as you go. o. Grill the bread, spread thinly with the bagna cauda and serve scat­tered with oregano.

EASY, ZESTY RASP­BERRY JAM

Makes 800g (1lb 12oz)

1kg (2lb 4oz) rasp­ber­ries 1 vanilla pod, split, seeds scraped Grated zest of 1 lemon, plus juice of ½ a lemon 150g (5½oz) sugar Sour­dough bread and but­ter, to serve Place the rasp­ber­ries in a large stain­less steel pan along with the vanilla pod and seeds, and the lemon zest and juice. Sprin­kle the sugar over the top.

Use a potato masher or your hands to lightly scrunch the berries, so that the sugar dis­solves. Put the pan over a high heat and bring the mix­ture to the boil, then sim­mer over a medium heat for 15 min­utes un­til thick­ened and slightly re­duced. Skim off the foam on the sur­face ev­ery 5 min­utes.

Al­low the jam to cool com­pletely, then spoon it into a ster­ilised jar and store in the fridge for up to a week. It’s de­li­cious on but­tered sour­dough toast.

Sim­ple Satur­day night sup­per

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