Marjorie’s Kitchen

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HELLO AGAIN! Recent research has shown that consumers believe that lamb is the tastiest of all meats. Remember to choose lamb with the Bord Bia Quality Mark for the reassurance that your meat has been produced with great care and attention and can be traced back to the farm of origin. The recipe below is for lamb with a mustard and rosemary dressing. Serve with roast potatoes and some simple steamed vegetables and you will have a great meal for family and friends. I do hope you enjoy it.


INGREDIENTS 1 leg of lamb, 21/2 kg, well trimmed Topping 2 tablesp. good quality mustard 2 tablesp. soy sauce 1 clove garlic, crushed 1 teasp. rosemary leaves, chopped 2-3cm piece of ginger, peeled and grated 1 tablesp. olive oil

METHOD 1 – Preheat the oven to 220°C (430°F) Gas Mark 7. Place the lamb in a roasting tin. Mix the mustard, soy sauce, garlic, rosemary and ginger together and then gradually stir in the olive oil to make a paste. Spread this mixture over the lamb. 2 – Put in the oven and roast for 20 minutes, then reduce the heat to 180°C (350°F) Gas Mark 4 and continue to roast for another 50 minutes. The lamb will be cooked medium at this stage. 3 – Remove from the oven, wrap the lamb loosely in foil and allow to rest for 15 minutes before carving. Serving Suggestions Roast potatoes and red onions roasted alongside the lamb – peel and quarter potatoes and some red onions and mix with a little olive oil, bay leaves and seasoning. Roast for the last 50 minutes in the roasting tin with the lamb. Steam the vegetables.

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HELLO AGAIN! You really can’t go wrong with ham or bacon. Whether it is breakfast, lunch or dinner, it makes for a tasty snack or main meal, any time of the day. The Pesto recipe below is very simple to make and delicious. However, there are some good brands available if time is really short. Don’t forget, when shopping, to choose ham and bacon with the Bord Bia Quality Mark to ensure they’ve been produced to the highest standards. I do hope you enjoy the recipes below.

INGREDIENTS Serves 4 450g dried chunky pasta shapes – such as rigatoni or penne 1 tablesp. oil 8 slices streaky bacon, diced 1 chilli, finely chopped Pesto 1 large bunch of fresh basil 50g pinenuts 50g mature/farmhouse cheddar cheese, chopped 2-3 garlic cloves, chopped 4-6 tablesp. groundnut or olive oil

METHOD 1 – Add the pasta to a large saucepan of boiling water and simmer until just done, 7-8 minutes approx. Drain but keep a few tablesp. of the cooking water. This will help the sauce cling to the pasta and adds a certain creaminess. 2 – In a large pan cook the bacon in hot oil until crisp. Stir in the chilli and 1-2 tablesp. of the cooking liquid. Remove from the heat. To make the Pesto: Whiz the basil, pinenuts, cheese and garlic together in the processor. Add the oil gradually. Place the pan back on the heat. Stir in the pasta and heat through. Add enough pesto to flavour well. Leftover pesto holds very well in the fridge and is a great addition to lots of meals and quick snacks.

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HELLO AGAIN! A large glazed ham need not be confined to Christmas dinner – this will feed a big gathering of family or friends generously, with enough left for the occasional sandwich. A joint of gammon or collar bacon is first par-boiled and then baked with a mustard topping. Serve hot or cold with this tangy Cumberland sauce. A tasty mixture of oranges, lemons, redcurrants and port, Cumberland Sauce is best served cold as a delicious accompaniment to this glorious honey glazed ham. I do hope you enjoy it.

c 10 Minutes COOKING TIME: 53/4 hours. 2-3kg/4-6lbs lean gammon or prime collar joint of bacon 2 bay leaves 1-2 onions, quartered 2 carrots, sliced thickly 6 cloves GLAZE: 1 tbsp redcurrant jelly 2 tbsp wholegrain mustard CUMBERLAND SAUCE: 1 orange 3 tbsp redcurrant jelly 2 tbsp lemon or lime juice 2 tbsp orange juice 2 – 4 tbsp port 1 tbsp wholegrain mustard TO GARNISH: Salad leaves Orange slices.

METHOD 1 – Put the meat in a large saucepan. Add the bay leaves, onion, carrots and cloves and cover with cold water. Bring slowly to the boil, cover and simmer for half the cooking time, allowing 30 minutes per 500g/1lb 2ozs plus 30 minutes. 2 – Drain the meat and remove the skin. Put the meat in a roasting tin (pan) or dish and score the fat. 3 – To make the glaze, combine the ingredients and spread over the fat. Cook in a pre-heated oven at 180C, 350F or Gas Mark 4 for the remainder of the cooking time. Baste at least once. 4 – To make the sauce, thinly pare the rind from half the orange and cut into narrow strips. Cook in boiling water for 3 minutes then drain. 5 – Place all the remaining sauce ingredients in a small saucepan and heat gently until the redcurrant jelly dissolves. Add the orange rind and simmer gently for 3-4 minutes. 6 – Slice the gammon or bacon and serve with the Cumberland sauce, garnished with salad leaves and orange slices.

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