Some More Mouth-Watering May Recipes!

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May is an absolutely magnificent month in regards to seasonal ingredients and a favoured time of year for lamb lovers!

Today’s selection of mouth-watering May recipes include a perfect potato salad, a spellbinding shepherd’s pie and a divine rhubarb crumble.

Enjoy!

Potato Salad 

Ingredients

  • 2 tbsp walnut pieces (optional)
  • 1 tbsp tarragon or cider vinegar
  • 2 tsp Dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp walnut oil
  • 1 tsp runny honey
  • flaked sea salt and freshly ground black pepper
  • 900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
  • 1 tbsp chopped fresh tarragon leaves
  • 1 large shallot, finely chopped
  • 2 tbsp chopped cornichons or gherkins (optional)

Directions

  1. If you’re using the walnuts, place in a hot oven (about 200C/180C Fan/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.

  2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.

  3. Cook the potatoes in boiling salted water for about 15–20 minutes, until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.

  4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you’re not eating straight away, refrigerate and return the salad to room temperature before eating.

Shepherd’s Pie

Ingredients

  • 25g/1oz dripping
  • 1 large onion, finely chopped
  • 2 tbsp olive oil
  • 500g/1lb 2oz minced lamb
  • 1 tbsp plain flour
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 anchovy, finely chopped (optional)
  • 400g can of chopped tomatoes
  • 2 tsp Worcestershire sauce
  • 450ml/16fl oz chicken, beef or lamb stock
  • salt and freshly ground black pepper

For the mast

  • 700g/1½lb potatoes, peeled and cut into halves or quarters
  • 55ml/2fl oz milk
  • 75g/3oz butter
  • 1 free-range egg yolk

Directions

  1. In a large saucepan, heat the dripping. Add the onion and cook for 5 minutes.

  2. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.

  3. Stir the onions, then add the flour (this helps to thicken the juices) and stir. Add the bay leaves, thyme and the anchovy and stir. Add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.

  4. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to the boil, adding a pinch of salt and pepper and let it simmer for about 45 minutes, stirring regularly.

  5. Preheat the oven to 200C/180C Fan/Gas 6.

  6. For the mash, boil the potatoes until tender. Drain, add the milk, butter and egg yolk, then mash until smooth. Season with salt and pepper.

  7. Pour the meat into a 1.4-litre/2½-pint ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Put the dish into the oven and cook until the surface is golden-brown.

Rhubarb Crumble

Ingredients

  • 10 sticks of rhubarb
  • 8 tbsp caster sugar
  • 1 tsp ground ginger
  • 110g/4oz butter, softened
  • 110g/4oz demerara sugar
  • 200g/7oz plain flour

To serve

  • double cream

Directions

  1. Preheat the oven to 180C/160C Fan/Gas 4.

  2. Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray and sprinkle with 4 tablespoons of water and the caster sugar. Roast for 10 minutes. Sprinkle over the ginger and mix well.

  3. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.

  4. Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake for 35–45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.

  5. Allow to cool slightly before serving with double cream.

The above recipes were sourced from BBC Food.

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Posts from the Harvey Norman blog team.

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