Quality Kitchen Cookalong with Neven & Donal
Join us for a Quality Kitchen Cook Along with Neven Maguire & Donal Skehan on Sunday May 31st as part of #BloomAtHome.
Neven will be taking to our Quality Kitchen at 12pm to create a variety of exciting salad dishes, perfect for the Bank Holiday weekend!
Later at 2pm, Donal will take to our Quality Kitchen to create a Middle Eastern inspired Spiced Lamb Shish Kebab with Saffron, Garlic & Lemon Yoghurt and Pink Pickle, great for a late lunch!
Neven Maguire’s Warm Steak Salad with Mustard and Balsamic Vinegar
Remember to take your steaks out of the fridge at least 30 minutes before you intend to cook them to allow them to come back up to room temperature.
Ingredients: Serves 4
- 1 tablesp. rapeseed oil
- 4 x 200g striploin steaks, trimmed
- 150g mixed salad leaves
- 1 large carrot, cut into thin strips
- 1 red onion, thinly sliced
- ½ celeriac, peeled and cut into thin strips
- 4 tablesp. beef stock
- Sea salt and freshly ground black pepper
For the Dressing:
- 1 garlic clove, crushed
- 2 teasp. creamed horseradish
- 1 teasp. Dijon mustard
- 2 tablesp. extra virgin rapeseed oil
- 1 teasp. balsamic vinegar
- 1 teasp. chopped fresh coriander
Method:
Remember to take your steaks out of the fridge at least 30 minutes before you intend to cook them to allow them to come back up to room temperature. To make the dressing, place the garlic, horseradish and mustard in a bowl, then whisk in the extra virgin rapeseed oil and balsamic vinegar to form a dressing. Season to taste and add the coriander. Set aside until needed.
Heat the rapeseed oil in a large heavy-based frying pan over a medium heat. Season the steaks, add them to the heated pan and fry for 4 minutes on each side, turning once, for medium rare. Remove from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes.
Add the beef stock to the frying pan that you’ve cooked the steaks in. Bring to the boil and reduce by half, scraping the bottom of the pan with a wooden spoon to remove any sediment. Whisk into the dressing. Place the salad leaves and vegetables in a large bowl and lightly coat with the dressing. Divide among plates, then carve the steaks into thin slices and arrange on top. Drizzle over any remaining dressing and salad and the edible flowers, serve with baby potatoes and a tomato salad enjoy
Photo Chris Bellew / Fennell Photography
Neven Maguire’s Pak Choi and Rocket Salad
This very simple salad needs little or no preparation but adds a lovely fresh crunch to a nice steak. It can be served hot or at room temperature, depending on what suits.
Ingredients: Serves 4
- 2 tablesp. extra virgin olive oil
- 2 small shallots, thinly sliced
- 1 garlic clove, crushed
- 2 heads of pak choi, leaves separated
- 2 teasp. chopped fresh flat-leaf parsley
- 1 teasp. red wine vinegar
- Pinch of sea salt
- 50g rocket
Method:
Heat a large frying pan or wok. Add the olive oil, shallots and garlic and sauté for 1–2 minutes, then add the pak choi and cook for another 2-3 minutes, tossing the pan occasionally. Scatter over the parsley and sprinkle in the vinegar, tossing to combine, and season with a pinch of salt.
To serve, arrange the rocket on a plate and spoon the pak choi mixture on top.
Neven Maguire’s New Potato Salad
Everyone loves potatoes and this is a great way of serving them on a warm summer day. I often make the dressing and cook the potatoes just before people arrive – that way it’s lovely and fresh when you’re serving it.
Ingredients: Serves 4-6
- 900g small waxy new potatoes, scraped or scrubbed
- 2 tablesp. light olive oil
- 2 teasp. white wine vinegar
- 4 tablesp. mayonnaise
- 2 tablesp. crème fraîche
- 1 bunch of spring onions, trimmed and thinly sliced
- 2 tablesp. chopped fresh dill
- 2 tablesp. chopped fresh flat-leaf parsley
- Sea salt and freshly ground black pepper
Method:
If necessary, cut the potatoes into 2½cm chunks. Place in a pan of salted water, bring to the boil and cook for 12–15 minutes, until tender.
Meanwhile, whisk together the olive oil and white wine vinegar in a small bowl and season to taste. Drain the potatoes well, transfer to a serving bowl and gently stir in the dressing. Leave to cool completely.
Stir the mayonnaise and crème fraîche together in a small bowl, then stir into the potatoes with the spring onions, dill and parsley. Season to taste.
To serve, either use immediately or cover with cling film and leave at room temperature for up to 2 hours, until needed.
This will keep in the fridge for up to 24 hours.
Neven Maguire’s Three Tomato Salad with Basil
This tomato salad is visually enticing, and the different varieties of tomatoes each have their own individual textures and flavours. It takes very little time to prepare and it looks fantastic on the table.
Ingredients:
- 2 ripe beef tomatoes, thinly sliced
- 4 ripe tomatoes, cut into wedges
- 100g sungold or baby plum cherry tomatoes, halved
- 1 shallot, very thinly sliced
- Handful of fresh basil leaves, shredded
For the Dressing:
- 1 tablesp. balsamic vinegar
- ½ teasp. clear honey
- 4 tablesp. extra virgin olive oil
- 1 small garlic clove, crushed
- Sea salt and freshly ground black pepper
Method:
To make the dressing, place the vinegar in a screw-top jar and add the honey and a good pinch of salt, then shake until the salt has dissolved. Add the oil to the jar with the garlic and
shake again until you have formed a thick emulsion. Season to taste with pepper and chill until needed.
To serve, arrange the beef tomatoes in a single layer on the base of a large plate, then scatter over the tomato wedges and finish with a pile of the cherry tomatoes. Sprinkle over the shallot and basil and drizzle the balsamic and honey dressing on top. Add a good grinding of black pepper and leave at room temperature for up to 1 hour.
Donal Skehan’s Spiced Lamb Shish Kebab with Saffron, Garlic & Lemon Yoghurt and Pink Pickle
A fresh and flavourful way with boneless lamb leg. Taking inspiration from the middle east’s vast cuisine, these kebabs are a far cry from what you might have on a late night after the pub. The dry spice rub, the garlic sauce and the charred pita bread go a long way to making this a memorable summer feast best shared with friends and family and easily executed even if you aren’t quite a grill master just yet. Make your hummus from scratch or give a store bought tub a little kick with a squeeze of lemon and some freshly grated garlic. When cutting the lamb for the skewers, keep it small so the pieces once threaded on skewers have an opportunity to go crispy and gnarly on the outside and beautifully tender inside.
Ingredients: Serves 4
- 1kg boneless lamb leg, cut into small 2-3cm pieces
- 3 garlic cloves, finely grated
- 2 tbsp olive oil
For the Spice Mix:
- 2 tbsp cumin seeds, toasted & ground
- 2 tbsp coriander seeds, toasted & ground
- 1 tbsp turmeric
- 1 tbsp sweet paprika
- 1 tsp chilli flakes
- 1 tsp cardamom pods, seeds removed & crushed
For the Garlic & Lemon Yoghurt Sauce:
- A small pinch of saffron threads
- 2 tablespoons of hot water
- 2 garlic cloves, finely grated
- Zest of ½ lemon
- 200ml tub Greek yogurt
- Sea salt and ground black pepper
- Sumac (optional)
For the pickled onion & red cabbage
- ¼ head red cabbage, finely sliced
- 1 red onion, finely sliced
- Juice of ½ lemon
- A pinch of sugar
To serve:
- Large pitta bread or lavash bread
- Hummus
- Flat leaf parsley or coriander leaves
Method:
Place the lamb into a large mixing bowl with the garlic, ingredients for the spice mix and the olive oil. Season with sea salt and toss to combine completely. Leave the lamb to sit covered in the fridge for at least one hour. Alternatively make this ahead of time and leave to marinate overnight.
While the lamb marinades, prepare the yoghurt sauce by infusing the saffron strands in hot water in a small mixing bowl and leaving to stand for 5 minutes. Add the remaining ingredients and mix well to combine. Season to taste and set aside.
For the pickled onion & red cabbage, place them in a mixing bowl and add the juice of half a lemon, a pinch of sugar and generous season of sea salt. Using your hands massage the cabbage and onions until they become soft and tender. Set aside.
Once the spices have permeated the meat, thread the lamb pieces onto 12 metal skewers and arrange on a large baking sheet. Place the lamb skewers to cook over a hot BBQ for 3 minutes either side or until medium rare. Turn as needed until you have a lightly charred exterior and a blushing interior.
While the lamb cooks, cook the pitta breads until lightly charred. Spread each pitta with hummus and top with the lamb skewers, the pickled vegetables and herbs of your choice. Drizzle with the yoghurt sauce and a sprinkle of sumac.
