LMC’s Valentine’s Day Dishes

Looking forward to a special Valentine’s Day this year? If you want to go that little bit further to impress your special someone, why not try cooking up a romantic meal for two? It’s Love Local month so celebrate with one of the Livestock & Meat Commission’s favourite Valentine’s recipes using Northern Ireland Farm Quality Assured (NIFQA) beef and lamb.

To find out more about the Northern Ireland Farm Quality Assurance Scheme and to download more beef and lamb recipes log onto www.beefandlambni.com

MINI LAMB AND SWEET POTATO PIES

Serves 6

Preheat GrillYou will need a large ovenproof dish or 6 small ramekins

Ingredients

2 teaspoons olive oil1 medium onion, finely chopped1 garlic clove, crushed500g Northern Ireland Farm Quality Assured lean lamb mince1 teaspoon of tomato puree400g can chopped tomatoes½ lamb stock cube100ml water1 tsp cinnamon1 small handful chopped fresh basil1 small tin of sweet corn2 large sweet potatoes, peeled and cut into ½ inch pieces50g Parmesan, finely grated150g grated mozzarella

Method

• Heat the oil in a large pan and fry the onion until soft, then add the garlic and minced lamb and thoroughly brown.• Add the tomato puree, chopped tomatoes, water, stock cube, cinnamon and basil. Bring to the boil, then reduce to the lowest setting and simmer for 10 minutes. Add the sweet corn and simmer for a further 5 minutes.• Meanwhile cook the sweet potato in boiling water. When the lamb mixture is cooked spoon it into a serving dish, top with the sweet potato pieces and sprinkle with the parmesan and mozzarella, place under a hot grill for a few minutes until golden brown and bubbling.

Sizzling Beef NoodlesServes: 4• Preparation time:  10 minutes + marinating time                               • Cooking time: 15 minutesIngredients:400g (14oz) Northern Ireland Farm Quality Assured rump steak, trimmed and cut into thin strips15ml (1tbsp) sunflower oil150g (5 ½ oz) broccoli, cut into florets2 red peppers cut into strips1 pack of spring onions cut diagonally into 2.5cm (1 inch) lengths4 tbsp Teriyaki Sauce200g pack of bean sprouts1 fresh chilli, de-seeded and sliced into thin strips250g (9oz) noodles, cookedSeasoning to taste

Marinade:2 garlic cloves, crushed2 tablespoons soy sauce2 tablespoons rice wine or dry sherry2 tablespoons honeyMethod• Mix all the marinade ingredients together in a large bowl and add the beef. Allow to marinade for as long as possible up to 2 hours.• Before cooking remove the beef from the marinade, but reserve the juices. Place some cooking oil in a large frying pan or wok, put on a high heat and stir-fry the beef. • Put on a plate and keep warm. Add the broccoli to the wok and 6 tablespoons of water. Stir-fry for 5 minutes. Add the peppers and spring onions and stir-fry for a further 3 minutes.• Stir in the teriyaki sauce and the remaining marinade. Return the beef to the wok; add the bean sprouts, chili and the noodles. Stir-fry over a high heat for 2 minutes or until the beef is hot again. Check the seasoning and serve.

Spicy Lamb Hotpot

Serves 4Oven temperature 180˚C/ 350˚F/ Gas Mark 4.

Ingredients

500g Northern Ireland Farm Quality Assured lean minced lamb6 large potatoes½ large onion, choppedA little olive oil for frying2 cloves of garlic, crushed½ teaspoon ginger½ teaspoon cinnamon½ teaspoon harissa paste1 tin of chopped tomatoes1 lamb stock cube dissolved in 100ml hot waterA small handful of fresh mint leaves. choppedA small handful of coriander leaves, chopped

Topping50ml cream1 egg30g breadcrumbsA pinch of ground cinnamon100g grated cheese

Method

• Cook the potatoes in boiling water until just tender. Drain, cool and then cut into slices.• Fry the onion in a little olive oil, add the minced lamb and brown, strain off any juices.  Add the garlic, ginger, cinnamon, harissa paste, tomatoes and lamb stock. Cover, bring to the boil, then reduce heat and gently simmer for 10 minutes.• Line the base of the ovenproof dish with half of the lamb mixture then top with half of the potato slices. Repeat with remaining lamb and potato.• Prepare the topping by mixing the cream and egg together and spoon over the potatoes. Mix the breadcrumbs, cinnamon and cheese together and sprinkle over the top.  Bake in the oven for 30 minutes until the topping is brown and crispy.