17 November 2022 - Flipbook - Page 36
OCTOBER 28 2021
This week’s recipe
with this herby
it’s sure to
be a weekly
Preparation time: 25 minutes.
Cooking time: 3.5 hours.
Oven temperature: 150ºC/Gas Mark 2.
n 2 tbsp olive oil;
n 4 x 400g Northern
n 1 small onion,
n 1 large carrot,
n 3 fresh bay leaves,
n 6 fresh rosemary
n 2 garlic cloves,
n 4 fresh thyme
n 700ml lamb or beef
n 250ml red wine;
n 2 tbsp ﬁnely
n 2 teaspoons;
FOR THE CHAMP:
n 1200g ﬂoury
n 8 large scallions;
n 200ml semi
n 45g butter;
n Salt and pepper.
with red wine, garlic and rosemary
Heat the olive oil in a
large, wide pan with a
lid over a medium heat.
Season the lamb shanks
and brown in the pan for
8-10 minutes. Remove and
set on a plate while you
add the onion and carrot
to the pan and cook for
8 minutes, stirring, until
golden brown. Add the
bay leaves, rosemary,
garlic, thyme and return
the shanks to the pan.
Pour in the stock and red
wine and heat until just
bubbling. Cover with a
tight-ﬁtting lid and bake
for 3 hours, until the meat
To make the champ, peel
and quarter the potatoes.
Place them in a large pan,
cover with salted water
and bring to the boil.
Simmer until just cooked.
While the potatoes are
cooking, wash and ﬁnely
chop the spring onions.
Combine the milk and
butter in a small pan and
bring to the boil.
Put the chopped
scallions into the boiling
mixture, then remove
from the heat and let them
infuse. They will soften
and ﬂavour the milk.
Drain the potatoes, cover
the pan and let it sit for
about 2 minutes. Mash the
potatoes, stir in the milk
and scallions until smooth
and creamy. Taste and add
salt if necessary.
Transfer the shanks to
a dish, cover loosely with
foil and rest while you
make the sauce. Skim off
and discard the fat from
the surface of the liquid,
strain and discard the
vegetables and herbs.
Bring the sauce to the boil,
reduce the temperature
and simmer for a few
minutes until thickened,
ﬁnally add the chopped
parsley and redcurrant
Divide the lamb shanks
between 4 serving plates,
spoon over the red wine
sauce and serve with
creamy champ and
roasted cherry tomatoes.
n Courtesy of the LMC
Best Scone NI winner revealed
HE Dairy Council for Northern
Ireland is delighted to
announce The Cottage, as
the winner of their search for
the Best Scone in Northern
The Cottage from Craft Gallery and
Coffee Shop from Derry/Londonderry
who claimed the £1,000 hospitality
voucher prize, was announced as
the winner of the competition at
last night’s award ceremony at the
Merchant Hotel Belfast.
The competition received almost
15,000 public votes for 107 local
businesses across the hospitality
sector in Northern Ireland.
It was launched by the Dairy
Council and funded by the European
Union in the search to ﬁnd the
best scones in cafés, hotels and
restaurants as part of a campaign to
support local hospitality businesses
across Northern Ireland who have
been affected by the Covid-19
Dr Mike Johnston MBE, CEO for the
Dairy Council for Northern Ireland
commented: “We have been delighted
with the support of businesses and
the public for this competition.
Scones are a special part of the
culinary culture of Northern Ireland
and the level of engagement we have
had has shown how important it is to
enjoy a scone with friends and family.
“We were particularly pleased to
organise this competition as a way of
helping the hospitality sector reopen
TOP: Michelle from The Cottage, Londonderry celebrates winning Best Scone
in Northern Ireland.
following COVID lock-down. Cafes,
restaurants and hotels are important
customers for our dairy companies
and the use a lot of milk, butter,
cream and cheese, not only in their
scones, but also in the many dishes
they prepare and serve each day.
“We have been pleased to work with
these hospitality businesses through
this competition, and to emphasize
the many beneﬁts of dairy products
in helping chefs provide delicious
food for their customers.”
In addition to the overall winner
category, there were also prizes
awarded for the three categories
of café, hotel and restaurant. The
Cottage also hold the prize for
best cafe, The Dairy, Glen claimed
the award for the best restaurant
category and Dobbins Inn,
Carrickfergus were named as the
winner for the best hotel category at
Following the initial voting stage,
a judging panel visited the ﬁnalists
to sample the scones and decide
the Best Scones in NI. The panel
consisted of local celebrity chef,
Paula McIntyre, food education
consultant, Glynis Henderson and
Dairy Council NI representative,
n To ﬁnd out more information
about our competition, visit www.
Minister Poots serves up 100 years of food history
RMAGH apples, Comber earlies and
Cookstown sausages are just three reasons
why Agriculture and Environment Minister
Edwin Poots MLA says it’s time to serve up a
celebration of our world- class, award-winning food.
Launching a series of historical food videos to
mark both World Food Day and the Northern Ireland
Centenary, the Minister said one of our greatest
success stories in our 100 year history is the agrifood sector.
“Much has changed over the last 100 years and
changed rapidly, from milking cows by hand and
leaving the milk in cans at the end of the lane to
robotic milking machines,” explained Minister Poots.
“We have embraced advancements in technology
and science, improved our animal welfare standards
and learnt how to be use our natural resources.
“All of this has allowed NI to become one of the best
suppliers of food anywhere in the world for its scale.
We feed around 10 million people when our own
population is only 1.8 million.
“But there is so much more to do. There are many
opportunities over the next number of years to
become self-sufﬁcient in energy produced on our
farms which will ensure not only great food produced
on our farmers but also green energy.
“Our reputation as a world-class food region will
grow so people know we provide safe, healthy and
environmentally friendly food for the future,” he
Food historian and grower Lady Dunleath has
helped us produce the series of food videos which
cover 100 Years of NI food.
n You can see the ﬁrst video
PWxZuES on our Northern Ireland centenary hub.
RIGHT: DAERA Minister Edwin Poots MLA pictured
showing George Eustice MP Secretary of State for
DEFRA around the NI centenary stand at this year’s
Claire McCollum presents
Michelle from The Cottage,
Londonderry with the
Best Scone in Northern
Ireland title as the judges
Glynis Henderson, Paula
McIntyre and Valerie
Rossborough and CEO
Mike Johnston from the
Dairy Council looks on.