3. Grilled gammon with parsnip mash and pineapple salsa
600g of parsnips, peeled and roughly chopped
½ red onion, finely diced
1 red chilli, finely chopped
½ large pineapple peeled, core removed and finely chopped
A bunch of mint, finely chopped
A bunch of parsley, chopped
½ tbs of lime juice
A bunch of chives, chopped
A dash of olive oil
4 gammon steaks
Put the parsnips on to boil in lightly salted water and drain when cooked.
In the meantime stir the red onion, half of the chilli, the pineapple, mint and half of the parsley together. Stir in the lime juice and set aside to allow the flavours blend.
Mash the parsnips with the oil and chives as well as the rest of the chilli and parsley. Taste and season well.
Put the gammon steaks under the grill and cook until golden. Turn over and grill on the other side.
Taste the salsa and season. Serve the gammon with the mash and the salsa on the side.
4. Beetroot Rosti with a Raw Carrot Salad
4 large waxy potatoes
1 clove of garlic, finely grated
1 tsp of ground nutmeg
2 medium sized beetroot, roughly grated
2 eggs, lightly beaten
Zest of a lemon, juice of half
2 tbsp of rapeseed oil
½ a thumb size piece of ginger, grated
2 spring onions, very finely sliced
2 tsp of cumin seeds, toasted
1 tsp of coriander seeds, toasted and lightly crushed
3 large carrots, roughly grated
1 tbsp of creme fraiche
Par boil the potatoes for ten minutes, drain and set aside to cool.
Stir the garlic, nutmeg, beetroot and egg together. Season.
Once the potatoes have cooled, roughly grate them. Stir them into the beetroot mixture and form into eight patties and set aside in the fridge for about 15 minutes.
Mix the lemon juice and zest, most of the oil, the ginger, spring onions, cumin and coriander seeds. Taste and season. Toss the carrots in the dressing.
Heat the rest of oil in a pan over a medium heat. Fry the patties on either side until they are turning golden about 5 minutes.
Serve the patties while still hot with the carrot salad and a spoon of creme fraiche on each plate.
5. Salmon and Lime Salad
Rice for two, left over rice is perfect
The juice of half a lime and the zest of a whole one
½ tbsp of fish sauce
1 tsp of honey
½ thumb-sized piece of ginger, finely grated
2 cloves of garlic, finely grated
½ tbsp of light soya sauce
2 tbsp of rapeseed oil
4 flat breads
6 spring onions, white parts sliced
1 small cucumber, thinly sliced
A large handful of rocket
500g of smoked salmon, cut into strips
Put the rice on to boil in lightly salted water and drain when cooked. Set aside to cool.
Mix together the lime juice and zest, fish sauce, honey, ginger, half of the garlic, soya sauce and most of the rapeseed oil. Taste and season. You can add some chilli if you like as well.
Rub the rest of the garlic into the flat bread and drizzle with the rest of the oil. Season well and place under a grill until golden.
Toss the spring onion, cucumber, rocket and rice in the dressing. Gently toss the salmon through the salad and serve with the flat breads on the side.
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