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| With
many thanks to Clodagh McKenna for these lovely recipes! |
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LAMB
AND ST. TOLA SAUSAGES |
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| Makes 10 sausages | ||
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Ingredients: |
| Method: | |
1. Mix together the lamb, soft goats cheese, fresh mint and egg. Season with salt and pepper.
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2. Divide the mixture into 10 pieces and shape each one into a sausage. If you have time, chill in the fridge for a while to help them hold their shape.
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3. Heat a frying pan and add in a slug of olive oil - one by one add the sausages and gently fry for about 10 minutes, turning every couple of minutes to make sure they are evenly cooked.
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ST.
TOLA and AUBERGINE ROLLS |
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| Serves 4 (makes 12 in total) | |
Ingredients: 3 large aubergines Salt and freshly ground Black pepper Olive oil, for frying 70g flaked almonds 100g soft goat’s St. Tola cheese Bunch of fresh rocket |
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| Method: | |
| 1. Cut the aubergines lengthways into 1cm (1/2in) thick slices. Lay them on a cooling rack and sprinkle over some salt. Leave for about 10 minutes and then turn them over and repeat on the other side. This takes out all the extra moisture so they don’t become soggy after being fried. You will notice that drops of water appear on the aubergine - wipe them off with a clean cloth or paper towel.
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2. Place a frying pan over a high heat and pour in the olive oil, about 2.5cm (1in) deep. When the oil is hot, fry the aubergines until light brown on both sides. Transfer to a cooling rack and leave to drain.
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3. Place a dry frying pan over a medium heat and lightly toast the flaked almonds, tossing them all the time
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| 4. Place the aubergines on
a board and add a small spoonful of soft goat’s cheese to the top
of each one with a sprinkle of flaked almonds. Season with salt and pepper,
add a few sprigs of rocket and roll up like a sausage roll.
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