Grilled Lamb Chops with Greek-Style Marinade

Fresh and fragrant with bright tangy flavours, a traditional Greek marinade of olive oil, garlic, fresh thyme and lemon juice must be one of the perfect partners with grilled lamb chops. Carving a rack of lamb into individual chops, and allowing the meat to marinate for a couple of hours before grilling, lets the flavours develop to produce a tender, juicy and robust summertime feast. Set on the grill for only 3 or 4 minutes per side and finished with a squeeze of fresh lemon juice, and a sprinkle of corse sea salt and dried Greek oregano, this recipe is just as delicious with kebabs or butterflied leg of lamb and a dollop of tzatziki or skordalia.

Lamb marinating in oil, garlic, Dijon mustard, lemon juice and fresh oregano

Grilled Lamb Chops with Greek-Style Marinade
Serves 2

1 rack of lamb, cut into chops
Maldon salt, lemon wedges & dried Greek oregano, for garnish

Marinade:
1/4 cup olive oil
2 cloves of garlic, minced
2 tbsp chopped fresh parsley
1 tbsp fresh thyme
juice of 1/2 lemon
1 tsp fresh ground pepper


In a shallow glass baking dish, add all the marinade ingredients and stir to blend, or you can also use a small food processor to emulsify. Reserve about 1/3 of the marinade in a small bowl and set aside, for brushing the grilled lamb once cooked. Add the lamb chops to the baking dish and ensure all of the meat is coated with the marinade. Cover and place in the fridge for 2 to 4 hours.

Return the lamb chops to room temperature before grilling and pre-heat an outdoor grill to a high heat, so that the meat will sizzle when it hits the heat. Season the lamb chops with salt and pepper. Grill for 3 minutes per side for medium (pink inside) and brush on the reserved marinade once cooked. To serve, place the lamb chops on a platter and squeeze some lemon juice overtop, then finish with a sprinkle of Maldon salt and a little dried Greek oregano. I also like to garnish with a sprig of mint for looks.




Tzatziki
Makes 2 1/2 cups

Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.


1 pint Greek yogurt
1 English cucumber, unpeeled and seeded
1 tbsp kosher salt
1/2 cup sour cream
1 tbsp white wine vinegar
2 tbsp freshly squeezed lemon juice - about 1 lemon
1 tbsp olive oil
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh dill
Pinch freshly ground black pepper


Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt. Place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but letting the tzatziki to sit in the refrigerator for a few hours allows for the flavours to blend. Serve chilled or at room temperature.

Skordalia

Serves 4

Skordalia is a garlicky Greek mashed potato dish often served as a dip or with grilled meats. 

9 oz russet potatoes, peeled

2 garlic cloves, peeled

3 1/2 fl oz milk

3 1/2 fl oz olive oil

salt and white pepper

1 lemon, juice only

handful flatleaf parsley, roughly chopped

Place the potatoes in a heavy bottomed pan with the garlic, milk and olive oil, and season to taste with salt and pepper. Place over a medium heat, bring to the boil and cook for 15-20 minutes, or until the potatoes are soft. Remove from the heat and drain the potatoes, reserving the cooking liquor. Place the potatoes in a food processor and blend with the lemon juice and half of the cooking liquid. Return to the saucepan and fold in the parsley. Serve with the lamb chops.

Crisp Corn & Clam Fritters with Lemon Cilantro Sauce

We all have our favourite appetizer recipes. The best are the ones that you know can be done quickly and can be prepped ahead of time. And if they also get consistent rave reviews from guests, you know you have a 'winner'. My Corn and Clam Fritters are one of my 'keepers'. Garnished with a dollop of tangy Lemon Cilantro Sauce, they're the perfect accompaniment to any snazzy summer cocktail or chilled glass of wine. And they're so simple to make — all of the dry ingredients: flour, salt, baking soda and cayenne, are placed in a large bowl, followed by the wet: corn, green onions, an egg and buttermilk. The combined mixture is whisked together then dropped into a hot skillet and fried until the fritters are puffed and golden brown. If any guests have a seafood allergy, just leave out the clams altogether — these fritters are so versatile, you can add just about anything you want. I serve mine as an hors d'oeuvre with a dollop of light lemon coriander sauce and garnished with lemon zest curls — they disappear in the blink of an eye!




Corn & Clam Fritters
Makes about 30 appetizers

1 1/2 cup flour
3/4 tsp salt
3/4 tsp baking soda
1/4 tsp cayenne pepper
1 8 oz can clams, drained
1/2 cup corn kernels, or fresh cob corn
2 green onions, minced
1 large egg, beaten
3/4 cup buttermilk
vegetable oil, for frying
1 lemon, zested for garnish


Whisk all the dry ingredients together in a bowl, then add the wet, with the buttermilk at the end. Mix thoroughly to form a stiff batter. Cover and chill until required. Pour enough vegetable oil into a skillet to reach a depth of 1/8", topping up when necessary. Over medium heat, work in batches, dropping the batter in teaspoons into the oil. Cook until the fritters are golden brown, turning once, about 2-3 minutes. Using a slotted spatula, transfer the fritters to a rack. Serve warm with a dollop of Lemon Cilantro Dip on top, and garnish with some lemon zest curls.




Lemon Cilantro Sauce
Makes 1 1/2 cups

1 cup plain yoghurt
1/2 cup chopped cilantro
2 tsp grated lemon zest
1/2 garlic clove, minced
1/8 tsp dried crushed red pepper flakes
salt and pepper


Combine all the ingredients and season with salt and pepper to taste. Serve with corn fritters, and garnish with some lemon zest curls.

Red Sangria with Cointreau & Seasonal Berries

A refreshing, easy and delicious cocktail for a warm summer afternoon is a colourful pitcher of red Sangria, typically made with red wine, triple sec, fresh seasonal fruit and a touch of citrus flavoured soda or bubbly water. The word Sangria comes from the Spanish word 'sangre', which means blood, which is an appropriate name considering its colour. We generally use a flavourful yet inexpensive medium-bodied wine such as Rioja, Merlot or Zinfandel and an orange flavoured liquor such as Triple Sec, Grand Marnier or Cointreau. For fruity accents, seasonal produce such as raspberries, oranges, strawberries or blackberries are great. Sangria is a perfect cocktail for parties, because you can mix up a few pitchers and keep them chilled until needed. So grab a bottle of wine, a few friends and whatever fruit you have on hand, and enjoy!  




Red Sangria
Makes 1 pitcher

1 bottle dry red wine - Rioja, Merlot or Zinfandel
1/2 cup Cointreau, Triple Sec or Grand Marnier
1/2 cup ginger ale or club soda 
2 cups of mixed fruit: raspberries, oranges, strawberries, blackberries etc.
1 orange, thinly sliced, for garnish

Add the wine, Cointreau and sliced fruit into a pitcher. Cover and let marinate for an hour or so in the fridge. The longer it sits, the more intense the flavour! Stir before serving to redistribute the fruit, then add the soda and ice cubes. Serve in wine glasses, over ice with a spoonful of the marinated mixed fruit and a garnish of sliced orange. Chin-chin!

Victoria Sponge with Strawberries & Whipped Cream

Named after Queen Victoria herself, there are few cakes that can beat this British classic. The Victoria Sponge was reputably her favourite cake, however it was Anna Duchess of Bedford, one of the Queen’s ladies-in-waiting, who has been credited for introducing the English to 'Afternoon Tea' and the custom of serving sponge cakes as part of the tea. At the time, the noble classes ate large breakfasts, small lunches and late suppers. Every afternoon, the Duchess reportedly experienced a 'sinking feeling,' and so requested tea and petite-sized cakes to be served. Many followed the Duchess’ lead, and the splendid ritual of afternoon tea was born.

A traditional High Tea with small sandwiches, scones, clotted cream, jam and petit fours

Adopting the European tea service format, the Duchess invited friends to join her for an additional afternoon meal at five o'clock in her rooms at Belvoir Castle. The menu centered around small cakes, bread and butter sandwiches, assorted sweets, and of course, tea. This summer practice proved so popular, the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for tea and walking the fields. 

Anna Duchess of Bedford whose credited for investing 'High Tea'

Queen Victoria adopted the new craze for tea parties, and by 1855, the Queen and her ladies were in formal dress for the afternoon teas. This simple cake was one of the queen's favorites. After her husband, Prince Albert, died in 1861, the Queen Victoria spend time in retreat at the Queen's residence in the Isle of Wight. According to historians, it was here that the cakes were named in her honour.

Queen Victoria, after whom the Victoria Sponge Cake was named

Queen Elizabeth II is also partial to a slice of the cake and the Victoria Sponge was the favourite dessert to be served at celebrations for the Queen's Diamond Jubilee last year. Traditionally, a Victoria Sponge has a filling of strawberry jam and cream topped with a dusting of icing sugar, however on this Victoria Day long weekend which heralds the beginning of summer, it seems that a regal crown of whipped cream and fresh strawberries takes the classic Victoria Sponge Cake to new heights.

Victoria Sponge Cake
Serves 8
Photo © RFB Photography

6 oz butter, soft
6 oz white sugar
3 large eggs
6 oz self-raising flour
1 lemon, zested
1 cup whipping cream
1 tsp vanilla bean paste, or vanilla extract
1 tbsp icing sugar and extra for sifting
3/4 lb strawberries
4 tbsp good quality strawberry or raspberry jam


Pre-heat the oven to 350°F. Butter and line two 8 or 9-inch cake tins with parchment paper. Using a standing mixer, beat the butter, sugar and lemon zest until it becomes pale and fluffy. Add the eggs one at a time, beating well. Then fold in the flour, one spoonful at a time, and blend until well combined.

Divide the mixture evenly between the 2 cake tins and level off with a knife. Bake for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch. Run a rounded butter knife around the inside edge of the cake tin and carefully turn the cake out onto a cooling rack. Meanwhile, hull the strawberries and slice them in half. Whip the cream, icing sugar and vanilla until it becomes quite stiff. 

When the cakes are cool, spread the jam on one of the sponge cakes and spread half of the whipped cream on top. Place half of the strawberries on top of the cream. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining strawberries in a spiral round the top of the cake. Serve with a lovely cup of tea.

Grilled Seafood Salad with Shrimp, Scallops & Squid

One of my favourite salads to make summer rolls around, is my fabulous Grilled Seafood Salad with tiger shrimp, jumbo scallops and calamari combined with grilled asparagus, fresh sliced avocado and chilled new potatoes. Tossed with a tangy marinade, the seafood can be cleaned and prepped well in advance and pulled together at the last minute. As with any summer salad, improvisation is key, adding whatever ingredients are readily available. The idea is to compose a fresh and flavourful hastle-free salad with a treasure trove of grilled seafood and a riot of your favourite veggies nestled on top, for an easy evening meal once the warm weather finally arrives for good.

Grilled Seafood Salad
Serves 4

10 large tiger shrimp
4 large scallops
4 whole squid with heads, cleaned
1 avocado, peeled, seeded and diced
8 baby potatoes, boiled until just done, and halved
1 lb asparagus, with ends trimmed
1 head red oak leaf lettuce, cleaned, washed and torn into bite size pieces
1/4 english cucumber, thinly sliced
2 marinated roasted red peppers, julienned
1 pint cherry tomatoes, halved
1 tbsp pure sesame oil
1 tsp hot chili oil
1 tbsp olive oil
salt and fresh ground black pepper
2 tbsp fresh basil pesto 
Parmesan-Reggiano, shaved as garnish, optional

Salad dressing:
2 cloves of garlic, coarsely chopped
1 tbsp Dijon mustard
1/4 cup olive oil
2 tbsp white wine vinegar
salt and fresh ground pepper to taste


Peel and devein the shrimp, leaving the tail intact. Gently run a small knife down the centre of the backs to butterfly the shrimp. Coat with 2 tablespoons of basil pesto and allow to marinate, covered in a small bowl or plastic bag, for at least an hour.

Place the squid on a cutting board and slice each tube in half lengthwise. Lay each of the pieces of squid flat. Score the squid with diagonal slices, cutting through half the thickness, scoring first one way, then the other to create diamond-shaped cuts. Then trim the heads, removing and discarding the beak of the squid. Coat with 1 tsp of hot chili oil, season with salt and pepper and set aside.

For the salad dressing, place the garlic in a food processor and pulse a few times until minced. Add the other ingredients and pulse until emulsified. Cover and set aside. 

Place the scallops and asparagus in two separate bowls, brush the scallops with sesame oil and the asparagus with the olive oil, cover and set aside.

To grill the seafood, place the shrimp, squid, scallops and asparagus on a preheated BBQ and cook until the seafood is opaque and nicely grill marked, and the asparagus is cooked through. The squid and heads should curl up nicely.

To prepare the salad, place the lettuce, cucumber and salad dressing in a large bowl and toss to combine. To serve, place the dressed salad on a large platter, then on top, decoratively arrange the boiled new potatoes, marinated red peppers and tomatoes, then top with the grilled asparagus and seafood. Using a vegetable peeler, garnish with some shaved Parmesan-Reggiano if desired.

Irish Organic Salmon with Lemon, Dill & Asparagus

I adore salmon. There are so many wonderful things about this pink beauty that it’s hard to know where to begin. Prized for its rich fatty flesh, salmon is a heart-healthy, omega-3-rich fish that's as versatile as it is healthy and delicious. Fabulous poached or grilled, smoked or cured, hot, cold or raw, salmon's rich flavour makes it a perfect partner with many kinds of marinades and cooking techniques. This simple low calorie recipe for Irish Organic Salmon with Lemon, Dill & Asparagus is a great dish for busy days. Ponzu, a light citrus-seasoned soy sauce, and sesame oil are combined in a glass baking dish with the salmon and allowed to marinate for about half an hour. The fish and asparagus are roasted together on the grill or in the oven for 10-15 minutes for medium-rare. Garnished with some fresh chopped dill and fragrant lemon zest, and served over a bed of grilled asparagus, this one of my favourite meals anytime of the year. Easy, healthy and delicious — it's a winner.




Irish Organic Salmon with Lemon, Dill & Asparagus
Serves 2

2 Irish Organic Salmon fillets
4 tbsp Ponzu
1 tsp Sesame oil
1 tbsp olive oil
1 bunch dill, washed and chopped
1 lemon, zest only
1 bunch asparagus, trimmed
1 radish, thinly sliced
Kosher salt, to taste


Mix the ponzu and sesame oil in a large glass dish and add the salmon, turning to coat. Set the salmon skin side up and let marinate 15-30 minutes. Place the asparagus and olive oil on a plate and toss to coat. Season to taste with some kosher salt. Preheat and outdoor grill to medium-high or oven to 425°F. Cook the salmon skin side down with the asparagus for about 10-15 minutes. If you prefer your salmon more well done, adjust the cooking time accordingly. To serve, lay half on the cooked asparagus on each of two warmed dinner plates and top with the salmon. Garnish with chopped dill and lemon zest and finish with some sliced radishes around the perimeter of the plate.

Cold and Creamy Green Pea & Mint Soup

At the first hint of warm weather, I love to make this cold and creamy Green Pea & Mint Soup. Vibrant green in hue, the peas and fresh mint come together in perfect harmony. Positively bursting with flavour, it's like springtime in a bowl. The addition of buttermilk makes this soup light, healthy and delicious, and once puréed in a blender, the texture becomes silky smooth. A refreshing start to any meal, this soup is unbelievably easy to make and transports really well. I often bring it along for cottage country weekends, and simply store it in a plastic jug for the drive out of the city. When it's my turn to make lunch, I simply retrieve the jug from the refrigerator, discreetly pour the chilled soup into cups or bowls, and garnish with some chopped cucumber and fresh mint.

Chilled Green Pea & Mint Soup
Serves 4

2 tbsp butter
1 cup chopped onion
3 cups chicken stock
3 cups frozen peas
3 tbsp chopped mint, plus more for garnish
1 cup buttermilk
salt and white pepper to taste
1/4 cup English cucumber, diced for garnish


Heat butter in a pot over medium heat. Add onions and sauté 3 minutes or until softened. Add chicken stock, peas, mint and bring to a boil. Reduce the heat and simmer for 3 minutes or until the peas are tender. Pour in a blender and purée until smooth. Use a slotted spoon and pull out any stubborn peas that refused to cooperate, and discard. Stir in the buttermilk and season with salt and white pepper. Chill until needed. To serve, garnish with a sprig of mint, a spoonful of diced cucumber and a swirl of buttermilk if you like.