Escape to Fresh Grass. For the last few weeks the horses have been getting restless. All winter they’ve been in the stables eating hay and oats, but every summer they move to the fields to dine on fine fresh grass. They can smell it in the air, and when the time comes for the move you don’t try and lead them… Oh no, you just rope off a route, throw open a stable door, and don’t stand in the way!
Nifty smells fresh grass
and goes for it..
nearly there...
Monica digs in
Scarlett's happy
INGREDIENTS
1 rack of lamb
15 baby carrots
100gr of wild garlic
50cl cream
2 shallots
½ glass basic sauvignon blanc
2 sprig’s parsley
3 gloves garlic
50gr butter
Sprig of rosemary
PREPARATION
Pan sear the lamb for 3 minutes each side, Leave to rest.
Put carrots, garlic, thyme and butter in oven proof tray, place lamb on top, roast for 20-25 minutes gas mark 6 (180 c) for medium.
SAUCE
Dice the shallots, sweat with 10 gr of butter. When golden add wine, chopped wild garlic, cream, and reduce by half.
HOW IT LOOKS
Build carrots on plate, place lamb on side and cream plate with sauce
But we also think that value-for-money is a must (since last November our maximum price for a 1 hour treatment is €60 midweek and €75 weekends), and that the other facilities (Ireland’s only Wild & Organic Hotel & Village) and surroundings (a beautiful Wicklow Valley) are pretty important too. If you agree, please follow the link and vote for the Wells Spa. http://www.harmonia.ie/spaawards2012/
The Wild Foods year really starts to get into the swing, when Wild Elderflower arrives.
With recipes including Elderflower Champagne and Wine, the attached Wild Elderflower template includes everything you need to know about what it looks like, where to find it and pick it, and how to prepare and preserve it.