When restrictions on movement were first announced, few of us realised the enormous impact they would have on our lives and increasingly it looks as if we need to adapt to our ‘new normal’ rather than expect things to go back to how they were.
The same goes for our eating and shopping habits. With so many businesses — entire sectors in fact — under pressure to survive it’s vital to back our communities. Our food producers, farmers, butchers, and local shops all need support going forward.
We will feature vegetarian and vegan options at a later date, but this week’s recipes are for our carnivore readers —it’s all about the meat.
Tasty, wholesome, high-quality produce, responsibly and locally sourced. And nothing overly complicated either.
You can’t have your friends or neighbours around, but there’s nothing to prevent an intimate family barbecue for the long weekend. You can’t beat a homemade burger — get the kids involved in helping to make them.
All of the recipes by renowned chefs and food experts Darina Allen, Michelle Carmody, Derval O’Rourke and the Currabinny Cooks (James Kavanagh and William Murray), have been published previously in the Irish Examiner Weekend supplement.
Lamb is a good source of quality protein, iron and zinc, and it’s really versatile. This lamb tagine is such a laid-back dish to cook: you don’t even need to brown the meat. The end result is delicious with the sweet honey and spices. A great meal to make for friends. Serves 4
Place the lamb, spices, almonds, honey, sultanas and tomatoes in a large lidded casserole. Mix well and set aside.
Heat the oil in a frying pan and cook the onions, garlic and ginger for 5 minutes, until softened. Add the cooked onions to the lamb mixture in the casserole and stir well.
Cover the casserole and place in the oven for 1 hour and 15 minutes, or until the lamb is tender.
Ladle the cooked tagine into warmed serving bowls. Sprinkle over the coriander and almonds.
Serve with couscous.
Heat your oil in a heavy saucepan and sauté the onion until completely soft. Add the sausages and garlic and fry until the sausage pieces have browned all over. Stir in the fennel.
Now add the fennel seeds, chilli flakes, wine, stock and lentils. Bring to a gentle boil and leave to simmer for about twenty minutes until the sausages are cooked through.
Taste and season.