Archive for May, 2011

May 5, 2011

Day in the Botanic Gardens

by Ciaran Burke

I have had a great day with some students in the National Botanic Gardens in Glasnevin, Dublin. Paeonia rockii in flower, flowering ash, Fraxinus ornus, in bloom and Spanish bluebells flowering under Laburnum trees. Looking superb!

Here are a few pics I took with my phone…

May 1, 2011

Leg of Lamb With Coffee Sauce

by Ciaran Burke
COPYRIGHT CIARAN BURKE 2011

ROAST LEG OF LAMB

For Easter Sunday last weekend, we bought a half leg of lamb from the Irish Organic Meats stall at Boyle market in Co. Roscommon. I wanted to do something a little different. Hanna suggested cooking it with coffee. This is a traditional Easter lamb dish in Hanna’ family which here grandmother always cooked back in Helsinki, Finland. Hanna phoned her Mum to get the recipe, which she had close to hand, as she was preparing the same dish.

Ingredients:

  • Half leg of lamb, we used shank end weighing 1.5 Kg
  • Salt and Pepper for seasoning
  • 1 bulb of garlic
  • 200ml cream
Coffee
  • 0.5 Litre of strong coffee – by no means use instant!
  • 2 tablespoons of Muscavado sugar
  • Cream – Hanna’s mum says enough that if looks like what granny used to drink!
Preparing and cooking the lamb
COPYRIGHT CIARAN BURKE 2011

LEG OF LAMB STUDDED WITH GARLIC AND PLACED IN TRAY WITH BAKING PAPER

  1. Season with salt and fresh ground black pepper
  2. Cut slits into the lamb fat and push slices of garlic under the fat
  3. Place on a baking tray lined with baking paper
  4. Place into a pre-heated oven at 200 degrees Celcius for 15 minutes
  5. Then lower the temperature to 180 and start to baste the meat with coffee
  6. Spoon coffee over the lamb every fifteen minutes
Lining the tray with baking paper prevents the juices released from the meat from burning. Roast for one hour for the first Kilo and half an hour for every additional kilo.
When the lamb is cooked, pour the juices into a measuring jug, allow to cool a little and then remove fat from top. Keep lamb warm.
COPYRIGHT CIARAN BURKE 2011

MAKING THE COFFEE SAUCE

Pour into a saucepan and heat. Stir in an equal amount of coffee. If you want a thicker sauce you can thicken with cornflower.
Carve meat and serve with rosemary roast potatoes. Delicious at any time of year, not just Easter!

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