YOU know those moments when your eyes are bigger than your belly? I had one not too long ago — spotting some beautiful legs of this year’s Irish spring lamb on sale at my local Supervalu supermarket.
Ingredients (serves 4) 400g cooked leftover lamb 1 good tsp Chinese Five Spice 2 cloves garlic, finely chopped Soy sauce to taste Sunflower oil for frying 12 cherry tomatoes, quartered 4 whole iceberg lettuce leaves Sliced fresh green chilli to decorate (optional) Sweet chilli sauce to finish Method Cut the lamb into thin strips and place in a bowl.
Add five spice, garlic and soy and toss together to coat the meat evenly.
Heat enough oil in a large heavy bottomed frying pan to shallow fry the meat. The oil must be very hot before you start cooking as you want the meat to be crispy.
Add the meat, in batches if necessary, and cook for a few minutes till heated through, browned and crispy.
Add tomatoes to pan with meat and cook for a further few seconds til they just soften.
Remove lamb and tomatoes with a slotted spoon and pile into the lettuce cups.
Decorate with fresh chilli if using and a drizzle of sweet chilli sauce
APRICOT RICE PUDDING
Ingredients (serves 4-6) 100g short grain pudding rice 40g sugar 75g semi dried apricots, snipped 750mls milk 100mls cream Good grating fresh whole nutmeg ½ tsp ground cinnamon Method Mix rice, sugar, and apricots and spread in an even layer over the base of a well buttered ovenproof dish.
Heat the milk and cream gently but don’t boil.
Pour over the rice mix. Scatter over nutmeg and cinnamon.
Place in a pre-heated oven and bake at Gas 4 350F 180C for 60-90 mins, or till top is golden and rice is tender.
Cover with foil if the top becomes too brown before the rice is tender. The grains should be soft with a little moistness still left in the mix.
Spoon into serving dishes and serve with extra cream.
THIS is a casual supper which could easily be matched with a beer.
Tiger is an Asian bee from Singapore, designed to be matched with Asian-style foods.
Malted barley as an ingredient in this beer gives a full, rich flavour, with a touch of spice behind. Really quenching too, with a zippy little touch of lime zest on the finish.
It will handle the aromatic headiness of the five spice mix and the salty savouriness of of the soy. It’s also a good beer with Thai and Indian curries too.
Pick yourself a four pack of 330ml bottles at Supervalu this weekend, which come in a handy carry out box. Pop them in the fridge for an hour to lightly chill and bring out that spicy flavour. €6.89 as part of the Usuals range at Supervalu stores.
MAIN DISH Chinese Five Spice mix 48g jar €2.74 Soy Sauce 150ml €3.18 Cherry tomatoes 250g 79c Garlic net of 3 €1 Iceberg lettuce x 1 piece 89c Total: €8.60
DESSERT Pudding rice 500g €2.30 Ready to eat dried apricots 250g €2.69 Milk 1ltr 99c Cream 225mls €1 Whole nutmeg 25g €2.75 Total: €9.73
GRAND TOTAL: €18.33