THIS week I'm sharing two recipes which are perfectly suited to Easter weekend - though perhaps surprisingly there's no chocolate in sight.
First up is a succulent and spicy lamb dish, favoured at Easter time as it signifies spring, and paired with a light cous cous. The marinade speaks for itself on this dish.
We have all become a bit braver with our food choices, and so the spicy marinade is great for a barbecue. However, this dish can be pan-fried as well.
It should be noted that the spicy marinade is great with all meat so use with pork or beef, if preferred.
Next up, we have a classic apple crumble. An amalgamation of sweetness and spice, this dessert is the perfect end to an Easter dinner party, served hot with ice cream or a generous helping of custard.
For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.
SPICY LAMB CHOPS SERVED WITH COUS COUS
(Serves 4)
12 lamb chops, trimmed so bones are cleaned
2 tablespoons soy sauce
2 tablespoons demerara caster sugar
2 tablespoons mirin
3 cloves garlic peeled
3cm ginger, peeled
1 large slice pineapple
1 teaspoon chilli powder
1 tablespoon sesame oil
Method
Start by placing the soy sauce, sugar, mirin, garlic, ginger, pineapple, chilli powder and the sesame oil into a blender and whizz until smooth.
Place the lamb chops on a tray and pour over the smooth paste.
Once covered in the paste, wrap in in cling film and place in the fridge for a minimum of three hours, however, overnight is best.
At this stage you can make the sauce and you can set this aside in the fridge.
Take the lamb chops out of the fridge and brush with a little rapeseed oil.
Grill on each side for 2 minutes and start brushing on the sauce.
If you are using a barbecue to cook the chops, always ensure your charcoal is white before cooking.
Once cooked cover in cling film and leave to rest.
APPLE CRUMBLE
(Serves 6)
550g cooking apples, peeled, cored and sliced
3 tablespoons of water
50g caster sugar
½ teaspoon of mixed spice
For the topping:
150g rolled oats
80g plain flour
85g butter
115g brown sugar
Method
Start by preheating the oven to 180C.
Place the chopped apples into a large pot with the water, sugar and spice, place the lid on and sweat down to a simmer for 15 minutes.
Remove apples from the pot and place in an ovenproof dish.
In a large bowl add in the oats and mix in the flour.
Melt the butter and add to the dry mixture, mix well.
Next, add in the brown sugar and mix until dissolved. Place over the apples ensuring that it is all covered and place in the oven for 30 minutes until the topping is crisp and brown.
Best served with custard or ice cream.
