Welsh Country - Issue88 - May - Jun 19

Thai Style Chantenay
& Beef Salad
British Asparagus &
Lamb Chop Tray Bake
The perfect alternative to a Sunday roast for Spring
time. Just 5 ingredients, this has little preparation time
and will seriously deliver on flavour. Serves: 2
You’ll need
250g white potatoes
4 lamb chops
A few sprigs of rosemary
250g British asparagus
260g frozen peas
What next?
1 Pre heat the oven to 200 degrees.
2 Place a medium pan of water onto boil while you chop
your potatoes into 3-4cm chunks. Add the potatoes to
boiling water and cook for 10 minutes, then drain.
3 Place a large frying pan on the heat and add a drizzle
of olive oil. Once the oil is hot, add the lamb chops
and sear on all sides until browned.
4 Place the potatoes into a medium sized oven tray
and nestle the lamb chops in amongst them. Add the
rosemary, asparagus spears and peas and roast in the
oven for 10 minutes until the asparagus is cooked and
the potatoes are crispy.
5 Serve immediately.
For more recipes visit: britishasparagus.com
This dish is packed full of
fresh ingredients and bursting with flavour.
The sweet, Asian flavours in this hearty salad make it
ideal for a quick lunch. Serves: 4
You’ll need
30 Chantenay carrots
2 rib eye steaks
3 tbsp masaman red curry paste
3 tbsp vegetable oil
1 tbsp fish sauce
1 tsp light brown sugar
1 tbsp olive oil
2 250g packs ready cooked jasmine rice
1 red chilli, sliced
½ pack basil, chopped
I tbsp toasted sesame seeds
To serve: Soy sauce and hot sauce (optional)
What next?
1 Gently steam the Chantenay carrots until just tender.
2 Smear the steaks in the masaman paste and set to one side.
3 Whisk together the vegetable oil, fish sauce and light
brown sugar to make a dressing.
4 Heat a frying pan until really hot, then brush the steaks
with the olive oil and cook for 2 minutes each side,
remove to a board to rest.
5 In a big salad bowl mix the rice, chillies and basil, toss
through the dressing.
6 Slice the steaks finely and top the rice with them.
7 Add the Chantenay carrots and toasted sesame seeds and
serve with soy sauce and chilli sauce.
For more recipes visit: chantenay.co.uk
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