Donal Skehan

New Season Spiced Lamb with Simple Griddled Asparagus

Lamb is in season right now and if you are looking for something a little different try this spicy rub. Today’s recipe is a bit of change up for the traditional lamb chop. While I love the simple and delicious flavours of lamb sometimes it’s nice to mix things up and try something a little different, which is why I love this spicy rub. The spice rub also works well on other meats too so give it a go!

Serves 4
4 Irish spring lamb chops
tablespoon of cumin seeds
tablespoon of coriander seeds
1 teaspoon of chilli flakes
tablespoon of turmeric
1 teaspoon of paprika
A generous pinch of sea salt and ground black pepper

For the asparagus
1 large bunch of Asparagus (3-4 spears per person)
1-2 tablespoons of olive oil
A generous pinch of sea salt and ground black pepper

In a pestle and mortar grind together the cumin, coriander, chilli, turmeric, paprika until you have a really pungent orange coloured powder.

Place the lamb chops on a plate and sprinkle on the spice mixture, turn to coat.

Cook the spiced chops under a hot grill for about 2-3 minutes either side until cooked through.

While the lamb is cooking, snap off the woody end of the asparagus and toss the spears in a bowl with sea salt, black pepper and olive oil.  Fry on a hot griddle pan until tender for about 3-4 minutes.

Serve the lamb and asparagus with some salad leaves and enjoy.

Continue reading >>

Chili Chicken Broccoli Asparagus Noodles

This simple little stir fry is an easy little dinner.  The key when stir frying is to do all the preparation before you start to cook.  Make sure to have your wok almost smoking hot when you start to fry.

Serves 2
2 large chicken breasts
1 red chili, chopped finely
Thumb sized piece of ginger, chopped finely
2 garlic cloves chopped finely
2 Tablespoons of oyster sauce
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 teaspoon of sesame oil
8 asparagus, cut in to bite size pieces
1 broccoli head, cut in to bite size pieces
1 red onion, cut in half moon pieces
200g of Ho Fan noodles

First of all you will find with most Chinese recipe’s the hard work is all in the preparation before the cooking starts. Boil some water for the noodles and begin by chopping all your ingredients.

Chop the chicken breasts into thin strips and place in a bowl with the chili, oyster sauce, fish sauce, rice wine vinegar, sesame oil and half the garlic and ginger. Combine the ingredients and place in the fridge to marinate.

Drizzle the prepared broccoli, asparagus and onion with a little oyster sauce and sesame oil. Fry the garlic and ginger in some oil until brown then add the onions and follow with the rest of the veg. When this is cooked through remove from the pan and place on a plate.

Now add the noodles to the boiling water and stir, they should only take about five minutes, keep checking them and make sure not to overcook. Now fry off the chicken, when it’s cooked add the veg and by this time your noodles should be cooked. Drain them and mix with the chicken and veg. Serve immediately!

Continue reading >>