Easter recipes: Lamb, lasagne and more with wine pairings
Instructions:
To make the salsa verde:
Add the ingredients, apart from olive oil, to a food processor. Slowly add the oil through the top until you have a bright, sludgy green sauce.
To make the horseradish cream:
Pour the red wine vinegar over the horseradish in a bowl and season with salt. Stir in the creme frache before storing in the fridge.
To make the lambSeason the lamb with salt and pepper, and cover in oil. Cook the cutlets on a griddle pan for one to two minutes on each side.
Once ready, finish by squeezing over the lemon juice and allowing it to rest.
Mushroom Orzo
salt & pepper
Instructions:
Pre-heat your oven to 190C/gas 5. Fry the diced onion in a pan for around five minutes before adding the minced beef. Season and fry until the meat is browned. Add chopped garlic and continue to fry for another minute before adding the tinned tomatoes. All this to simmer for around 10 minutes.
In another saucepan, add one teaspoon of butter and one teaspoon of flour. Stir until a paste is formed then add the milk bit by bit while stirring, until a thick sauce is formed. Take off the heat and stir in a handful of cheese.
Use an oven-proof dish to layer half the filling, a sheet of pasta and then half the sauce. Repeat and top with extra cheese. Cook for 25 minutes until golden.
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1 teaspoon of dried red chilli, crumbled finely
4 cloves of garlic, crushed
1 bunch of flat leaf parsley, leaves only, chopped
The juice of one lemon
1 tablespoon of dry sherry (Fino)
Leaves of radicchioCrusty bread, torn or thickly sliced
Instructions:
Add the butter to a warm pan on a low to medium heat. Once this is melted and beginning to foam, it is time to add the prawn heads.When they are bright red squeeze the juice from the heads into the pan - this can be done using tongs - before removing the heads.
Add the chilli and garlic and reduce the heat. Cooking for around 30 seconds ensuring the garlic doesn't burn. Add the prawns and cook for around one more minute.
Add the lemon juice, sherry and parsley and stir well before adding the radicchio.Serve with bread that is toasted until brown.
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Friday, April 7, 2023 at 2:43 pm