Easter Table

24th March 2017

LEMON CHICKEN ROMAINE CUPS

A lovely light starter that's perfect for parties or lunchtime get togethers…

Preparation time: 15 minutes
Makes: 8 cups
Serves: 4

You’ll need:

2 tbsp low fat mayonnaise
1 lemon zest
½ lemon juice
1 tbsp chopped chives
½ tbsp chopped mint
2 roasted chicken breasts, skinned and torn into strips
1 whole Romaine Lettuce

What to do:

Mix together the mayonnaise, lemon zest, juice of half a lemon, chives and mint and season. Stir in the chicken.

Separate, wash and trim the Romaine leaves and lay them on a serving platter. Spoon the chicken into each leaf. Top with a little black pepper and serve immediately.

SLOW COOKED SHOULDER OF LAMB WITH ROSEMARY SCENTED SHALLOTS

Ann ideal Sunday lunch dish, with the robust flavours of rosemary perfectly combined with roasted sweet shallots…

Serves: 6
Prep time: 30 minutes
Cooking time: 4 - 5 hours

You’ll need:

1 boneless shoulder of lamb
1 head of garlic
½ bunch of rosemary
2 peeled carrots
50ml olive oil
Salt and pepper
400g whole round peeled shallots
20g tomato puree
Pinch of flour
1 litre of chicken stock

Ask your butcher to take out the bone of the shoulder but give it to you to use in the pan when roasting the shoulder to help make the gravy.

What to do:

Go over the joint and remove any large fat deposits or unsightly skin.

Stab the joint several times over with the tip of a small sharp knife and insert one ½ clove of garlic per incision. Also stick in a little sprig of rosemary per incision to enhance the flavour.

Place the shoulder on the lamb bones with the 2 carrots cut just in half, drizzle over the olive oil and season with sea salt and pepper.

Place in the oven at 160c for 4-5 hours, covering with a sheet of foil for the first 3 hours. With one hour to go, throw in the peeled shallots and remove the foil.

When the lamb is cooked and the shallots are also cooked, remove everything from the tray and allow to rest somewhere warm.

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