Sun, 11 September 2022
Recipe 1:
Butternut & Feta Bake
Ingredients:
25g Butter
1 large Butternut Squash, pealled and dice into 1.5cm cubes
1 tin Sweet Corn Kernels
1 medium Onion, finely chopped
1 Sachet French Onion Soup
2 Sachet Cheese sauce
2 Sachet White Sauce
600ml Milk
50ml Cream
1/2 cup Gruyere Cheese
1/2 cup Grated White Vintage Cheddar Cheese
1 cup Feta Cheese, small dice
2 sprigs Thyme
Salt & Pepper
Paprika
Method:
1. In a sauce pan, combine the milk, cream, onion soup, cheese sauce and white sauce sachets and whisk over heat until thick. Cover and set aside.
2. Saute the onion & butternut, thyme and butter until the onions are soft and the butternut just beginning to cook.
3. Add the sweet corn. Season with salt & pepper and transfer to the casserole dish.
4. Sprinkle the butternut with the gruyere cheese and then top with the hot sauce, spreading evenly all over.
5. Top with the feta cheese, paprika and grated cheddar cheese and bake at 180 degrees for 20-25 minutes or until golden brown.
Recipe 2:
West Mayo Achill Island Lamb Hot Pot
Ingredients:
900g Lamb shoulder or neck, cubed
Salt and Pepper to season
2 tbsp Vegetable oil to brown lamb
2 tbsp Butter
2 Medium Onions , diced
2 Leeks, finely diced
2 Carrots, Diced
1 stick Celery, Diced
1 cup Sweed, peeled and diced
2 tbsp Plain flour
1 tsp Salt
2 tbsp Worcestershire sauce
1 tbsp Tomato paste
1 tbsp Fresh minced garlic
2 cups (480ml) Lamb stock or chicken stock
2 Bay leaves
3 large Maris Piper potatoes sliced thinly (more if needed)
1 tsp Fresh thyme
1 tbsp Melted butter for brushing
Rosemary sprig chopped, to garnish
Method:
1. Start by seasoning your lamb with a few turns of the salt and pepper mill. Heat the oil in a cast iron oven proof pot & brown the lamb, in batches, over high heat. Remove from the pot and set aside.
2. Add butter to the pot and sautée the onions and leeks until softened but not coloured, then add the Worcestershire sauce, tomato paste & garlic and cook for a few minutes.
3. Stir in the flour and a little of the stock to make a gravy and stir in the swedes, carrots and bay leaves and thyme. Add the remaining stock and browned lamb and stir until it begins to simmer.
4. Remove from the heat and press down to flatten surface of the "stew". Layer the sliced potatoes over the top, overlapping them slightly in a spiral pattern from the outside to the centre.
5. Brush the potatoes with a little butter, season with the salt, pepper. Cover with oven proof lid and cook in the oven for 1&1/2 to 2 hours at 150 degrees or until the lamb is soft.
6. For a finishing touch, grill the potatoes under a hot grill in the oven for 5-7 minutes until slightly crispy at the edges.
7. Sprinkle with the rosemary, serve and enjoy!
