50. Irish stew

Ingredients

2kg mutton, for stewing or lamb (or use chops)
1 block dripping, lard or butter as necessary
3 Onions, peeled and thickly sliced
500g Carrots, cut into thick chunks
500g Turnips, peeled and cut into chunks
2 Bay leaves
2 tsp Worcestershire sauce, (or to taste)
1 litre stock, (or water) to cover
1 pinch salt and fresh ground black pepper
900g Potatoes, peeled and thickly sliced
1 sprig Parsley, chopped, to serve:

Method

1. Trim the fat off the meat and reserve.

2. Cut the meat up into large cubes or chops. In a thick-bottomed pan or casserole, render down the fat over a low heat. Discard the solid bits and add extra dripping, lard or butter if necessary. Brown the meat in the fat, and then remove it from the pan. Brown the onions in the same pan.

3. Drain off the excess fat. Return the meat to the pan with the carrots, turnips, bay leaves, Worcestershire sauce, salt, pepper and enough stock or water to cover. Lay the potatoes on top. Simmer for 2-3 hours until the meat is tender and potatoes are soft and melting. Skim off the fat, remove any very large bones and serve scattered with parsley.

51. Fabada white bean stew

Ingredients

500g white kidney beans, soaked overnight in a large saucepan covered with water
1 morcilla, (Spanish blood sausage)
1 chorizo sausage
1 salchica sausage
1 jamon bone
100g pork belly, optional
Salt
100ml cold water
1 tbsp Olive oil
1 tsp Paprika
1 bay leaf
1 garlic clove, crushed
1 small onion, chopped

Method

1. Once the beans have soaked overnight place the saucepan with the beans and the soaking water on a hob.

2. Add the morcilla, chorizo, salchica, jamon bone, tocino and salt.

3. Bring to the boil. Pour in the cold water and simmer gently for 45 minutes to 1 hour until the beans are tender.

4. Heat the olive oil in a small frying pan. Add the paprika, bay leaf, garlic and onion and fry, stirring often, until fragrant. Add the onion mixture to the white bean stew. Serve.

52. Daube of breast of lamb

Ingredients

5 rashers oak-smoked bacon, snipped into 1cm pieces
5 large carrots, cut in 1cm cubes
4 celery sticks, chopped
2 Onions, chopped
6 garlic cloves, peeled and left whole
1-2 tbsp Olive oil
two 1.5kg whole breasts of lamb on the bone
rosemary, bay and parsley sprigs, tied together with string
750ml good Red wine
800g tinned chopped tomatoes
salt and fresh ground black pepper
buttered mashed potato, to serve:

Method

1. Preheat the oven to 150°C/gas 2.

2. Put the bacon pieces in a large heavy-based casserole over medium-low heat. Heat gently until the fat begins to run. Throw in the carrots, celery, onions and garlic. Sprinkle with a tablespoon or two of olive oil and cook for about 5 minutes until the vegetables begin to soften.

3. Tuck the breasts into the casserole, side by side, with the herbs pushed under the flap of one of them. Season with salt and pepper.

4. Pour the wine into a saucepan and heat to boiling point. Set light to it, and watch carefully until the flames die down. Pour it over the meat.

5. Now add the tomatoes, sinking them into the wine as you go.

6. Bring to the boil. Put a layer of greaseproof paper over the top of the pot, cover tightly with a lid, then put in the oven and leave to cook for 3 hours.

7. Using a bulb baster, syphon off as much of the tomato-coloured liquid fat as far as you can - it could be as much as 300ml.

8. Cut the meat into large chunks and transfer to a warmed serving platter. Scoop out the vegetables and the bacon with the juices, and anoint the meat with them.

9. Serve with buttery mashed potatoes.

53. Tuscan bread salad

Ingredients

1 ciabatta loaf
1 red onion, finely sliced
half a Cucumber, chopped
500g ripe tomatoes, chopped
1 bunch of fresh basil, shredded
8 tbsp Olive oil
2-3 tbsp white wine vinegar
salt and fresh ground black pepper

Method

1. Slice the ciabatta into 2cm cubes. Place in a large salad bowl.

2. Add the red onion, cucumber, tomatoes and basil.

3. Whisk together the olive oil and wine vinegar. Season with salt and freshly ground pepper.

4. Toss the dressing with the bread salad.

5. Cover and chill for 2-3 hours before serving.

54. Roast vegetable and feta salad

Ingredients

3 red onions, quartered and sliced
4 plum tomatoes
4-6 garlic clove, peeled and left whole
1 aubergine, thickly sliced
extra virgin olive oil
2 tsp finely chopped rosemary leaves
2 tsp chopped thyme
400g canned chick peas, drained and rinsed
4 handfuls baby spinach leaves
1 tbsp Balsamic vinegar
175g Feta cheese, crumbled
freshly ground salt and black pepper

Method

1. Preheat the oven to 220°C/gas 7.

2. Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan. Drizzle generously with olive oil. Sprinkle with the rosemary and thyme. Season to taste with salt and pepper.

3. Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges. Remove from the oven and allow to cool a little.

4. Scatter the chick-peas and spinach over a large serving plate. Season to taste.

5. Arrange the roasted vegetables on top. Sprinkle with the balsamic vinegar and feta cheese. Drizzle with olive oil.

6. Serve warm or at room temperature.

55. King prawn salad

Ingredients

500g raw king prawns
3 large, ripe, firm Tomatoes, diced
1 green pepper, de-seeded and diced
1 small onion, diced
1 tbsp Cumin seeds
4 tbsp Olive oil
3 tbsp red wine vinegar
salt and fresh ground black pepper


Method

1. Bring a large saucepan of water to the boil. Add the king prawns and cook until they turn pink and curl up.

2. Drain the king prawns, plunge at once into a large bowl of iced water and set aside to cool. Peel the cooled prawns.

3. Toss together the peeled prawns, tomato, green pepper and onion.

4. Dry-fry the cumin seeds in a small, heavy-based frying pan stirring often until slightly browned.

5. Sprinkle the dry-fried cumin seeds over the king prawn salad.

6. Mix together the olive oil and red wine vinegar. Season with salt and freshly ground pepper.

7. Toss the prawn salad with the olive oil dressing. Serve.

56. Chickpea salad

Ingredients

500g Chickpeas, soaked overnight
salt and fresh ground black pepper
2 garlic cloves, 1 peeled and left whole, one peeled and finely chopped
Half a red onion, finely chopped
1 Cucumber, finely diced
1 green chilli, finely chopped
2-3 tbsp red wine vinegar
6 tbsp Parsley, finely chopped
6 tbsp Mint, finely chopped
6 tbsp Coriander, finely chopped

Method

1. Drain the soaked chickpeas. Place the chick peas and the whole garlic clove in a large saucepan.

2. Cover generously with water and bring to the boil. Cook briskly uncovered for 1 and a half hours to 2 hours until the chick peas are tender. Season with salt towards the end of the cooking period. Drain the cooked chick peas.

3. Toss the cooked chick peas with the remaining garlic, onion, cucumber, chilli, wine vinegar, parsley, mint and coriander.

4. Season with salt and freshly ground pepper. Serve.

57. Potato salad

Ingredients

250g small new potatoes
75g green beans
4 salad onions, diagonally sliced
100g black olives, pitted
50g thinly sliced salami, cut into quarters

For the salad:
3 tbsp Olive oil
1 tbsp white wine vinegar
1 tbsp Mint, chopped
2 tsp grain mustard
salt and pepper

Method

1. Cook the potatoes in a pan of boiling salted water for 15 minutes, then add the beans and cook for a further 3 minutes until tender but still crisp. Cool under running cold water, then drain and leave to cool.

2. Cut the potatoes into chunks and toss gently in a serving bowl with the salad onions, olives and salami.

3. Make the dressing; mix together the oil, vinegar, mint and mustard; season to taste. Pour over the potato salad and lightly toss together. Divide between two serving plates and serve.

58. Mozzarella and beetroot salad

Ingredients

4 unpeeled beetroot, leaves trimmed
6 tsp red wine vinegar
6 tbsp extra virgin olive oil, plus extra for drizzling
handful of mizuna or rocket
4 pieces buffalo mozzarella
salt and fresh ground black pepper

Method

1. Put the beetroot in a saucepan and cover with water. Bring to the boil, then simmer for 40-50 minutes until tender. Remove from the heat and leave to cool in the liquid.

2. When the beetroot are cold, remove from the liquid with a perforated spoon. Reserve the liquid.

3. Peel the beetroot and reserve the skin. Slice the flesh thinly and put in a bowl. Sprinkle with 2 teaspoons of the red wine vinegar and 2 tablespoons of the olive oil. Season with salt and pepper and leave to marinate.

4. Make the dressing by putting the beetroot peelings in a food processor along with 2 or 3 tablespoons of the beetroot cooking water, 2 teaspoons of vinegar and 2 tablespoons of olive oil. Process to a smooth purée, then scrape the mixture into a bowl. Whisk in the remaining 2 teaspoons of vinegar, the remaining 2 tablespoons of oil, salt and pepper. Leave to stand.

5. Put the salad leaves in a bowl and toss with just enough vinaigrette to coat.

6. Arrange the leaves and the beetroot slices around the edge of a serving plate, alternating the leaves and the beetroot. Place the mozzarella in the centre. Drizzle the mozzarella with olive oil.

7. Sprinkle with several grindings of black pepper, spoon over the beetroot dressing and serve.

59. French roast vegetable salad

Ingredients

2 red peppers
2 courgettes
2 bulbs Florence fennel
2 Aubergines
2 red onions
2 whole heads Garlic, cloves separated
3 Lemons, thickly sliced
8 tbsp Olive oil
200g green beans, lightly cooked
large bunch Basil
2 tbsp lemon juice
salt and fresh ground black pepper

Method

1. Set the oven to 200°C/ gas 6. Chop up the peppers, courgette, onions, and aubergines into evenly sized pieces and place them into a large roasting pan. Scatter the garlic cloves and lemon slices evenly over the vegetables and drizzle with a little olive oil.

2. Season with salt and freshly ground black pepper and roast them for 30 minutes or so, until softened and caramelised.

3. Remove the cooked vegetables from the oven, take out the garlic and set aside, then transfer the remaining vegetables to a large serving bowl or platter. Allow the salad to cool a little and then stir in the cooked beans and the basil.

4. To make the dressing, squeeze the softened garlic pulp into a mortar, discarding the skins. Add a little sea salt and pound with a pestle until the mixture forms a paste.

5. Add the lemon juice and remaining olive oil and work everything together. Season to taste with salt and freshly ground black pepper.

6. Pour the dressing over the vegetables and toss well. Serve warm, or at room temperature.