James Street Recipes for Easter: Niall McKenna’s Spicy Lamb Chops and Apple Crumble




Spicy lamb chops from Niall McKenna served with couscous

THIS week, I’m sharing two recipes that are perfectly suited for the Easter weekend – although, surprisingly, there might not be any chocolate in sight.

The first course is a succulent and spicy lamb dish, appreciated at Easter because it signifies spring, and accompanied by a light couscous. The marinade speaks for itself on this dish.

We’ve all gotten a little braver with our food choices, so Spicy Marinade is great for a barbecue. However, this dish can also be pan-fried.

It should be noted that the spicy marinade is excellent with all meats, so use it with pork or beef, if you prefer.

Next, we have a classic apple crumble. An amalgamation of sweetness and spice, this dessert is the perfect end to an Easter dinner, served hot with ice cream or a generous helping of custard.

For more information or to book a Waterman Cookery School experience, go to cookinbelfast.co.uk.

SPICY LAMB CHOPS SERVED WITH COUS COUS

(For 4 people)

12 lamb chops, trimmed to clean the bones

2 tablespoons of soy sauce

2 tablespoons demerara caster sugar

2 tablespoons mirin

3 peeled garlic cloves

3 cm peeled ginger

1 large slice of pineapple

1 teaspoon chilli powder

1 tablespoon sesame oil

Method

Start by placing the soy sauce, sugar, mirin, garlic, ginger, pineapple, chili powder, and sesame oil in a blender and whisk until smooth.

Place the lamb chops on a platter and pour the batter over them.

Once covered in dough, wrap in cling film and place in the fridge for at least three hours, but overnight is best.

At this stage, you can prepare the sauce and you can reserve it in the refrigerator.

Take the lamb chops out of the fridge and brush them with a little canola oil.

Grill on each side for 2 minutes and begin to baste with sauce.

If you’re using a barbecue to cook chops, always make sure your charcoal is white before cooking.

Once cooked, cover with cling film and leave to rest.



Niall McKenna’s Apple Crumble

APPLE CRUMBLE

(For 6 persons)

550 g baking apples, peeled, cored and sliced

3 tablespoons of water

50g caster sugar

½ teaspoon mixed spices

For garnish :

150g rolled oats

80g plain flour

85g of butter

115g brown sugar

Method

Start by preheating the oven to 180°C.

Place the chopped apples in a large saucepan with the water, sugar and spices, put the lid on and simmer for 15 minutes.

Remove the apples from the casserole and place them in a baking dish.

In a large bowl, add the rolled oats and mix in the flour.

Melt the butter and add it to the dry mixture, mix well.

Then add the brown sugar and stir until dissolved. Place over apples making sure everything is covered and bake for 30 minutes until topping is crisp and brown.

Best served with custard or ice cream.


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