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Chicken and Tarragon Salad
INGREDIENTS
3 Irish chicken breast fillets, preferably free range &/or organic
1 tsp olive oil
Sea salt & freshly ground black pepper
355g/12oz small firm potatoes
200g mixed lettuce, or 1 bag salad leaves
Dressing:
2 tbsp olive oil
Zest and juice of 1/2 lemon
2 tbsp chopped fresh tarragon
1 tsp grainy mustard
DIRECTIONS
- Heat a griddle or heavy frying pan.
- Use the teaspoon of olive oil to brush both sides of the chicken fillets and season well.
- Cook the chicken breasts on the hot pan for about 15 minutes, turning once, until golden brown on the outside and cooked through. Then slice thinly and place in a large salad bowl.
- Wash the potatoes, halve them, put them into a pan and cover with cold water. Add a little salt, bring up to the boil and simmer for 5-10 minutes, or until tender.
- Drain potatoes in a colander. If serving cold, rinse again in cold water. Add to the chicken.
- Whisk all the dressing ingredients together with salt and pepper to taste.
- Add to the chicken and potatoes and toss well.
- Wash and dry the salad leaves, then add to the salad bowl, stir through and serve.
Roast Leg of Lamb with Rosemary
INGREDIENTS
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
DIRECTIONS
- In a small bowl, mix the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in a fridge overnight.
- Preheat oven to 230 degrees C.
- Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
- Bake at 230 degrees C for 20 minutes, then reduce heat to 200 degrees C and roast for 55 to 60 more minutes for medium rare.
- Let the roast rest for about 10 minutes before carving.
Fresh Strawberry Pavlova
INGREDIENTS
3 egg whites
6oz / 170g Caster Sugar
½ teaspoon vanilla essence
½ teaspoon vinegar
2 level teaspoons Cornflour
½ pint of whipping cream
Fresh strawberries
DIRECTIONS
- Preheat oven 140°C.
- Draw an 8” circle on a piece of oiled greaseproof paper and place on a baking sheet.
- Whisk the egg whites stiffly, add half the sugar and whisk until stiff again.
- Fold in the remaining sugar gently.
- Add the essence, vinegar and cornflour.
- Spread the meringue over the circle and pile the mixture round the edges to form a case.
- Bake in the centre of the oven for approx. 1 hour, until firm.
- Leave aside to cool, then carefully remove the paper and leave the meringue on a flat serving plate.
- Hull, wash, dry and halve the strawberries and arrange most of them in the meringue case.
- Whip the cream in the usual way and pile it on top of the fruit.
- Decorate with the remaining strawberries
