Eunice Power: Beef fillet salad and veggie lasagne recipes for entertaining on busy summer days

This week’s recipes are written with entertaining in mind.

Vegetable Lasagne recipe by Eunice Power: Picture: Chani Anderson

These few weeks are when people tend to be on the move, I love to see old friends and they love to come to Dungarvan, spend the day at the seaside, cycle on the greenway and pop over to me for dinner. The vegetable lasagne is a great make-ahead dish. The addition of ricotta makes it light and so tasty. The beef fillet salad is more for a special occasion as beef fillet is really expensive. There are a few steps but many can be done beforehand, allowing you to assemble everything at the very last minute. It is utterly delicious.

I source seasonal vegetables from Máiréad Costin of Garraí Mara Organic Farm in Ring, Co. Waterford. The courgettes and leaves for today’s recipes are from Máiréad, who grows organic produce with a strong focus on soil health, biodiversity and sustainable farming. Through her educational courses and farm experiences, she is helping to reconnect people with local food and an understanding of where it comes from.

Her work is a wonderful example of how small-scale organic farming can sustain both communities and the land.

Summer Vegetable Lasagne

recipe by:Eunice Power

A light, vibrant lasagne packed with seasonal vegetables and a creamy ricotta filling, perfect for warm-weather entertaining.

Servings

6

Preparation Time

 40 mins

Cooking Time

 1 hours 20 mins

Total Time

 2 hours 0 mins

Course

 Main

Ingredients

• 9 lasagne sheets (fresh lasagne sheets work particularly well)

• 3 courgettes, sliced (avoid oversized courgettes as they can become watery when cooked)

• 2 red peppers, diced

• 150g baby spinach

• 2 400g tins of chopped tomatoes

• 1 red onion, finely sliced

• 4 garlic cloves, finely chopped

• 1 pinch dried oregano

• 1 pinch chilli flakes (optional)

• Sea salt, to taste

• Freshly ground black pepper, to taste

• 50ml olive oil

• 500g ricotta cheese

• 2 large eggs

• Fresh basil leaves, roughly torn

• 80g Parmesan, grated, with extra to serve

• 2×125g mozzarella balls, torn

Method

1. Preheat the oven to 180°C. Lightly grease a deep 30x20cm baking dish.

2. Place the courgettes and red peppers on a large baking tray. Toss with the olive oil and a pinch of sea salt, then spread into a single layer.

3. Roast for 20 minutes, until softened and lightly golden.

4. While the vegetables are roasting, heat a splash of olive oil in a saucepan over medium heat.

5. Add the sliced red onion and cook for 5 minutes until softened. Add the garlic and cook for a further 1–2 minutes.

6. Pour in the chopped tomatoes, add the oregano and chilli flakes (if using), and season with sea salt and freshly ground black pepper. Simmer for 10 minutes, until slightly thickened.

7. In a bowl, combine the ricotta, eggs, half of the grated Parmesan, a generous pinch of sea salt, and black pepper. Mix until smooth.

8. Stir the baby spinach through the roasted vegetables. The residual heat will wilt the spinach. Add the torn basil leaves and gently combine.

9. Spread a thin layer of tomato sauce over the base of the baking dish.

10. Add a layer of lasagne sheets, followed by one-third of the ricotta mixture, half of the roasted vegetables, and a ladleful of tomato sauce.

11. Repeat with another layer of lasagne sheets, one third of the ricotta mixture, the remaining vegetables, and more tomato sauce.

12. Finish with a final layer of lasagne sheets and the remaining ricotta mixture.

13. Top with the torn mozzarella and the remaining Parmesan.

14. Cover tightly with foil and bake for 35 minutes.

15. Remove the foil and bake for a further 15 minutes, until golden and bubbling.

16. Remove from the oven and allow to rest for 10 minutes before slicing.

17. This helps the layers hold together. Just before you serve scatter some basil leaves on top and grate some parmesan over the top.

18. Serve with a crisp green salad and crusty bread.

19. The lasagne can be assembled up to a day in advance. Cover and refrigerate. When baking from chilled, add an extra 10 minutes to the covered baking time.

Fillet of Beef Salad withRoast Tomatoes, Onions,and Sour Cream Dressing

recipe by:Eunice Power

This is an absolute winner if you’re entertaining. True, there are many elements, but most can be done beforehand. I recommend searing the beef an hour or so ahead of time. If you can get fluffy new season potatoes, all the better!

Servings

6

Course

 Main

Ingredients

• For the beef

• 800g fillet of beef, trimmed and sinew removed

• 1 tbsp olive oil

• 25g butter

• Freshly ground sea salt and black pepper

• For the potatoes

• 600g baby potatoes

• Freshly ground sea salt and black pepper

• 2 tbsp olive oil

• 1 tbsp finely chopped tarragon

• Finely grated rind of one lemon

• For the salad

• 200g mixed lettuce leaves

• 2 tbsp olive oil

• 1 tsp balsamic

• For the slow-roasted tomatoes

• 6 plum tomatoes

• 2 tsp brown sugar

• 2 tbsp balsamic vinegar

• 2 tbsp olive oil

• Freshly ground sea salt and black pepper

• For the roasted red onions

• 4 small red onions, peeled and quartered

• 2 tsp brown sugar

• 2 tbsp olive oil

• Freshly ground sea salt and black pepper

• For the dressing

• 200g tub of sour cream

• 1 dsp wholegrain mustard

• 1 heaped tsp Dijon mustard

• 2 tbsp finely chopped tarragon

• 2 tsp sherry vinegar

• 1 tsp maple syrup

• 1 tbsp olive oil

• 5 tbsp water

• Freshly ground sea salt and black pepper

Method

1. Preheat the oven to 180°C. Slow roast the tomatoes. Cut the tomatoes lengthways and lay them cut side up in a single layer in an ovenproof dish. In a small bowl, mix together the brown sugar, balsamic vinegar, and olive oil. Spoon the mixture over the cut surface of the tomatoes and season with salt and pepper. Roast for about 30 minutes, until slightly shrunk and caramelised. Remove and set aside.

2. Roast the red onions. Toss the red onions with the brown sugar and olive oil. Spread them on a baking sheet lined with parchment paper, and season with salt and pepper. Roast for 15 minutes, shaking the tray halfway through. Leave them in for another 10 minutes until the onions begin to caramelise but not burn.

3. To cook the beef preheat the oven to 200°C. Heat a heavy-based ovenproof frying pan over high heat. Add the olive oil, followed by the butter. Once the butter begins to froth, add the beef and sear it, colouring all sides. Baste the beef with the butter oil, season with salt and ground black pepper. Transfer the pan to the oven and roast for 15 minutes. Remove the beef and cover loosely with foil, allowing it to rest for 20 minutes.

4. Slice the potatoes in half and cook them in salted water for about 15 minutes, until tender. Drain and transfer them to a bowl. Season with salt, pepper, and a drizzle of olive oil. Stir in the finely chopped tarragon.

5. In a small bowl, combine the sour cream, wholegrain mustard, Dijon mustard, tarragon, sherry vinegar, maple syrup and olive oil. Loosen out with a few tablespoons of water. Season with salt and pepper to taste.

6. Dress the lettuce with olive oil and balsamic vinegar.

7. To assemble the salad place the warm potatoes in a bowl, season with salt and pepper, and drizzle with olive oil and lemon rind. Slice the beef thinly.

8. Layer the salad as follows: Place half of the potatoes on a serving platter, followed by half of the beef slices, and spoon half of the dressing over the beef. Add half of the roasted tomatoes and onions, then top with half of the lettuce. Repeat the layers.

9. This is an absolute winner if you’re entertaining. True, there are many elements, but most can be done beforehand. I recommend searing the beef an hour or so ahead of time. If you can get fluffy new season potatoes, all the better!

• To learn more about Máiréad’s work and seasonal growing courses, follow Garraí Mara Organic Farm on Instagram: @garrai_mara.