NeighbourFood

**Cork Chilli Company Molten Lamb Recipe**

Shanks are a cost effective way to cook lamb. This recipe is for oven or BBQ but make sure if you do BBQ you don't have it over the high flame.

This recipe will work with any Cork Chilli Co sauce so you can choose the intensity of your chilli.

The veggies below are a selection which can be added to or substituted. Just be sure it lines an even base on the bottom of your tray.

recipe credit: GOZNEY

1.5-2kg/53-70 Oz Lamb shanks (or shoulder)
3tbsp/ 1.5 fl Oz. vegetable oil
1.3kg/46 Oz tomatoes on the vine, halved
3 red peppers, sliced chunky
2 red onions, sliced chunky
2 garlic bulbs, halved
2 fennel bulbs, halved
300ml/ 10 fl Oz. chicken stock
500ml/17 fl Oz. lamb stock
3x Fresh rosemary sprigs



For the dry rub
2tbsp/1.2 fl Oz. Maldon salt
½ tsp/ 0.1 fl Oz. ground cinnamon
1 tbsp/ 0.2 fl Oz. rosemary
1 tsp / 0.2 fl Oz. garlic powder
2 tsp/ 0.4 fl Oz. cumin
1 tsp . 0.2 fl Oz. coriander
1 tsp / 0.2 fl Oz. fennel seeds*

(toast these in a pan and crush in a pestle & mortar)



For the glaze

2 tbsp any Cork Chilli Co Sauce of your choosing
1 tbsp of Honey
1 lemon, juiced

Step 1:
Warm your BBQ or oven to top temp.

Step 2:
Toast the cumin, coriander and fennel seeds in a pan. Once toasted, grind these up in a Pessel and Mortar, adding in the rest of the dry rub spices and some flaky sea salt.

Step 3:
Place the onions, peppers, tomatoes, garlic and fennel into the tray.

Step 4:
Rub the oil over the lamb shoulder followed by the dry rub.

Step 5:
Place the lamb shoulder on top of the vegetables along with some rosemary, and place into the oven or BBQ at around 250 - 300°C/575°F. Check on the lamb every now and then, give it a turn.

Step 6:
Once the lamb has achieved a nice colour, remove the tray, pour in the stock, cover with foil and return to the BBQ or oven (drop temp to 150) and cook until the meat is pulling away from the bone.

Step 7:
For the glaze, stir all the ingredients together in a bowl. Glaze over lamb and return to the oven for a few minutes for the glaze to set.

Step 8:
Remove from the oven, pull the lamb and pour over some of the cooking juices.

This can be eaten over rice, mash or polenta

Spring is in the air, and with the flowers blooming it’s hard not to smile when you see these joyous bursts of colour. Not only do flowers brighten your day, they are super romantic and express emotions that sometimes words just cannot. We also love the creativity that comes with flowers from the colour, the shape, the textures and the beautiful fragrance which just heightens every sense. In many ways flowers are even beyond beauty, with healing powers used in medicines and an integral part of a healthy ecosystem.

In this week’s NeighbourFood Podcast we speak to flower farmer Anna Hogan, from Seekings Flower Farm, in Ballymacoda. In the growing season you will find row upon row of beautiful, Irish cut-flowers, all cultivated from bulbs or seed. Her nature-inspired bouquets are full of romance, colour and fragrance. Now it’s not just flowers you’ll find in her bunch, as she often compliments this with aromatic herbs such as lemon verbena, fennel, dill and mint, all of which further enhance their beautiful scent.

Anna is also part of the Flower Farmers of Ireland who are a nationwide network of Irish sustainable flower growers. It’s all part of the floral revolution, a movement mainly driven by female flower farmers who are connecting with nature, much like the farm to fork movement. And in many ways this is redefining the global cut-flower industry, by producing much loved, locally-grown, seasonal, scented blooms and fresh cut foliage for people who love their flowers to look and smell as if they were picked from the garden this morning.

And that was the focus of our conversation, where we hear about the significance of flowers and why we feel so connected to them. What the Irish flower industry is like, as well as how much is imported and how much is locally grown? We learn that Irish flower farming is a growing sector in more than the obvious sense, but in terms of education, public awareness, social farming, pollination and green matters.

https://shows.acast.com/the-neighbourfood-podcast/episodes/IrishFlowerIndustry-AnnaHogan

Spring Spinach Frittata

Italian's always favor simplicity and I'm agreeing with them more and more over time. I always saw something like a frittata as a great way to use up whatever's in the fridge. A bit like a pizza I would through in a hardened cheese, some veggies, some meat.
The reality is that there is a magic in the classics. Here's a truely elegant marriage of flavors.

If you are not ready to get as simple as we are going here, I have included the optional extra's to jazz up your frittata.

4 large eggs
¼ cup milk (Gloun Cross Dairy)
1 garlic clove, minced
Extra-virgin olive oil / Butter
2-4 cups fresh spinach (Kilbrack Farm)
¼ cup or so scallions, chopped (reserve some for garnish)
Sea salt and fresh black pepper

Pinch of paprika or other spices you like (optional)
Chopped sun dried tomatoes (optional)
Pinch of red pepper flakes (optional)
Grated parmesan or pecorino cheese (also optional)

Method

Preheat the oven to 450 degrees.
Crack the eggs into a medium bowl and whisk them together with the milk, salt, pepper, minced garlic, and any spices you want to add. Set aside.
In a medium skillet, sauté the spinach and scallions in a bit of olive oil until the spinach is mostly wilted. Add a pinch of salt.*
Place the cooked spinach into the egg bowl with the sun dried tomatoes, if using, and gently mix.
Pour the whole mixture into your cast iron skillet (add some cheese on top if you want to) and bake in the oven until it puffs up and becomes golden brown. My skillet was a 5″ mini skillet, so I cooked mine for about 20 minutes. If you have a larger skillet and a bigger batch of eggs, you will need to cook it longer. Just watch it and poke at it a bit until your eggs are firm-ish and cooked.
Remove from the oven and let cool. Slice and serve.

Our final Turkey tips post.
With key pointers on how to let your turkey rest, make your gravy and carve it up!