Category Archives: Lemon

Recipe: The Tastiest Roast Chicken

The Tastiest Roast Chicken
The Tastiest Roast Chicken

Ingredients;

1 whole chicken, best quality you can afford
30g butter, softened
Mixed herbs, finely chopped (should give approx 1 handful when chopped)
1 lemon, zested and cut in half. Zest finely diced
Coppa di Parma (or Parma ham)
Root vegetables (carrots, parsnips, onions)
Potatoes


Heat your oven to 180 C.

This is a beautiful and simple one tray dinner. Start by preparing your chicken – check it has been thoroughly cleaned out internally, trim away any excess fatty skin from the openings. Begin to delicately tease the skin away from the flesh of the breast area, creating a pocket under the skin.

Mix your chopped herbs, lemon zest and some salt & pepper with softened butter. Rub this into the chicken flesh inside the pocket you created by lifting the skin. Also rub it all over the outside of the chicken, covering all of the skin. Next, take your pieces of coppa di parma and place in the skin pocket of the chicken. Place one half of the lemon in the cavity of your chicken, this will help to keep your chicken moist.

Chicken should be roasted for 20 mins per lb plus 20 mins. Your vegetables and potatoes will take about 1 hour to cook, so place the chicken in a large roasting tin and place it in the oven. Now, begin to prepare your vegetables and add them to the roasting tin when there’s one hour of cooking time left.

Peel your vegetables as needed and cut into similar sized chunks. Toss them in a little olive oil (add a little dried herbs if you like) before adding to the roasting tin.

Ensure that the juices of the chicken are running clear, by cutting into the bird with a sharp knife, and then rest for 10 minutes before carving.

Recipe: Moroccan Lamb Stew

It’s National Gut week in the UK this week (23rd – 29th August). It’s an annual campaign that aims to help people understand the importance of good digestive health by providing free information and advice on how to achieve a healthy gut. Which seems like a good idea that we don’t have an equivalent to here in Ireland :(

Still at least we can read the UK website and documentation to get ourselves up to speed :)

Antony Worrall Thompson is one of the Ambassadors for the Campaign and has devised a number of recipes for those suffering from IBS, looking to watch their weight or who simply want to look after their inner health. The recipe that follows is one that he has kindly provided to help promote the cause. You can find out more about Gut Week here and I recommend having a read over this document for some quick tips to a healthier gut.


Moroccan Lamb Stew
Moroccan Lamb Stew

Ingredients;

450g lean leg of lamb, cut into 2.5cm cubes
11/2 teaspoons ground black pepper
1 teaspoon olive oil
1 large onion, roughly diced
4 garlic cloves, crushed
4 tomatoes, skinned and diced
1 tablespoon harissa or hot pepper paste
400g tin of chickpeas in water, drained and rinsed
350g trimmed and peeled pumpkin, cut into 2.5cm cubes
1 pickled lemon, finely diced
2 tablespoons chopped mint
1 tablespoon chopped coriander

Serves 4


Coat the lamb in the black pepper.

Heat the oil in a large non-stick saucepan, add the lamb and cook until it has browned all over. Add the onion and garlic and cook until the onion is soft and is slightly brown, adding a splash of water if necessary to prevent sticking.

Add the tomatoes, harissa and 425ml water. Bring to a simmer,cover and cook over a medium heat for 1 1/4 – 1 1/2 hours, topping up with water as necessary, until the lamb is almost tender.

Add the chickpeas and pumpkin and cook for a further 15 minutes or until the pumpkin is tender. Add the lemon, mint and coriander. Serve immediately.

Recipe: Tandoori Salmon with Mango Salsa

Tandoori Salmon with Mango Salsa
Tandoori Salmon with Mango Salsa

Ingredients;

For the Salmon:

100g natural yoghurt
2 garlic cloves, crushed
1 level teaspoon tandoori masala paste
Juice of half a lemon
1 teaspoon grated ginger
1 chilli, finely diced
2 salmon fillets, skin on

For the Salsa:

1 mango, peeled and diced
1 cucumber, diced
1 onion, diced
1 chilli, seeds removed, finely diced
1 tablespoon finely chopped mint
Juice of half a lemon

Serves 2


I’ve been slowly introducing more hot dishes (hot as in spicy hot) to both myself and Elly’s palate and my first experiment with this dish was the first time that a dish sent us scrambling for glasses of milk to cool down with. Thankfully I’ve played around with the amount of tandoori masala paste in the recipe to lessen that effect and we’ve both been enjoying it since.

The tandoori masala paste called for in this recipe can be a little difficult to source in Ireland, outside of an Asian supermarket, however you can substitute almost any Indian Curry paste if you cannot source tandoori masala.

To start with you will need to marinate the fish, so mix the yoghurt, garlic, tandoori curry paste, the juice from half a lemon, ginger and the diced chilli together in a small bowl. Next pop your salmon in and make sure that it is well coated. Cover it and place in the fridge for at least twenty minutes.

Next, mix the salsa ingredients together, cover and keep in the fridge until ready to serve.

After the salmon has had time to marinate you want to grill it under a very hot grill. Grill the skin side first for four to five minutes until the edges just start to blacken then turn them over and do the same on the other side.

Once the Fish is ready serve on a bed of boiled rice with a generous dollop of salsa and enjoy. Just keep a glass of milk handy just in case you find it a bit hot for your taste buds 😉

Recipe: Strawberry Ice Cream

Strawberry Ice Cream
Strawberry Ice Cream

Ingredients;

5 large eggs
600g fresh ripe strawberries
Juice of half a freshly squeezed lemon (about a tablespoon)
100g sugar
200ml milk
200ml double cream


The restaurant that inspired me to start making my own pizzas (Da Michele, Stezzano, Italy) also makes their own ice cream and while I’m a sucker for their vanilla (it really is divine) Elly and Anto were completely taken with the strawberry when we visited last September. I waited until strawberry season began this year to start perfecting my own strawberry recipe and I’m really happy with this one.

The most important thing with this recipe is to use the freshest strawberries you can get your hands on, it really makes a difference to the overall flavour. They should be sweet but still have that tart bite.

So once you have strawberries, give them a rinse under running water and remove the cores. Next, purée them in a blender, until smooth and pass it through a sieve to remove the seeds, you may need to do that last step twice to remove all the seeds.

Place the strawberry purée in a pan along with the lemon juice and heat the mixture gently, as the purée warms up it will begin to give off a strong strawberry smell, just before the mixture comes to the boil remove it from the heat and put it to one side to cool.

Next separate the egg yolks. The egg whites are not needed for this recipe so you can put them to one side to be used later for and egg white omelettes or meringues. Whisk the egg yolks with the sugar until they turn a pale yellow and have a smooth consistency.

Next bring the milk to a gentle simmer and remove from the heat. While whisking the egg mixture add the warmed milk in a slow trickle – if you add it too fast there is a chance you could scramble the eggs, which is no good for making ice cream.

Now place the egg yolk mixture over a low heat and while stirring continuously, allow this to thicken into a custard. You’ll know when it’s ready when it coats the back of a spoon easily and does not just flow off. Be careful to keep the egg mixture below 76C as the eggs will scramble at that temperature. Once you are happy that the custard has thickened, remove it from the heat, mix in the strawberry purée and place in a sealed container in your fridge and allow it to cool down as much as possible (5C or less).

While you’re waiting for the custard to cool down whip the cream to soft peaks. Once the custard has cooled completely, gently fold the cream into the custard and either follow your ice cream machines instructions to freeze it or place in a sealed container in your freezer until frozen, remembering to stir it every ten to fifteen minutes to break up the ice crystals.

Once the ice cream has frozen you’re ready to serve, be aware that this is a strongly flavoured ice cream, while sweet it also has that fantastic tart bite that just makes a strawberry, it goes great with most sweet pies and if you’re a real strawberry lover is fantastic on it’s own.

Recipe: Minty Pea Pasta

Minty Pea Pasta
Minty Pea Pasta

Ingredients;

Pasta for 4 – I used fresh spaghetti
1 onion, finely diced
2 large handfuls of peas
1/2 cup butter, softened
A large handful of fresh mint leaves, finely chopped
1/2 teaspoon dried mint
1 tablespoon lemon juice
1 teaspoon paprika
Large pinch of salt

Serves 4


In a bowl mix the butter, lemon juice, mint (fresh and dried), salt and paprika until well blended. I’ve found it’s best to soften the butter first, about 10 seconds in our microwave on it’s lowest power setting does the job, although in the recent heat just leaving the butter out of the fridge for about an hour has the same effect. Once mixed pop it in the fridge while the rest is being prepared.

Next you’ll need to prepare your pasta. If you’re using dried pasta follow the instructions on the packet. Alternatively you can use our fresh pasta recipe for this, I just used the spaghetti cutter that came with our pasta maker instead of a knife for the tagiatelle described in the recipe. This recipe works great with any pasta so use your favourite.

The pasta needs to be just ready when you complete this next stage so timing is important. Thankfully this next step is pretty easy 😉

Now add about half the butter mixture to a frying pan on a medium high heat and when it has melted add in the onion and fry until they start to soften. Now add the peas and a little of the pasta water and let this cook the peas for 2-3 minutes.

Drain your pasta, then add the contents of the frying pan to the pasta and toss this over a medium heat. Add the remaining butter mixture and continue to toss the pasta until it has melted completely. Then you’re ready to serve.