Kitchen’s mess, Easter brunch a success
More like the whole flat's a mess, but Easter brunch and dinner are still on. When life gives you lemon squeeze the s*it out of them and make the best lemonade
I had planned to start this post on a different note, but it’s been a hectic week with lots of unplanned packing, sorting, and everything in between before the redecoration of the flat I live in begins.
With Easter approaching and the dilemma of “renewal,” it seemed only fitting that the flat would finally receive new clothes. The decision only took five years to come to fruition.
Oh, the joys of tenancy and landlords who decide to redecorate at the worst of moments.
Hopefully, when I’m back in two weeks, I won’t find a mess and everything in chaos.
Moving all the furniture out of the way to paint the walls is a gargantuan feat in itself, but the decorators feel confident that they can repaint every wall, door frame, and windowsill, clean the flat, steam vacuum the carpets in the bedrooms, and leave everything in order before I’m back, while all the furniture still sits inside the flat.
Let’s see how that plays out because I can already see myself scrubbing every single surface for paint, dust, and God knows what else. Anyone who knows me knows that upon my return, I will check every nook and cranny of the flat, especially the master bedroom, which is the biggest challenge of this two-week redecorating sprint.
Fun times ahead, what can I say?
On a brighter note, I've been thinking that since the kitchen appliances will be the last to pack anyway, I should keep the Easter brunch and dinner going.
The idea for the menu came to me serendipitously while working out on Monday. I was thinking I didn’t want to bother much this Easter, but I still wanted to treat my friend and myself to some great food.
That seems to always make things better, even in periods of chaos and stress.
So here it goes. For the brunch itself, I decided on an easy smoked salmon quiche with spring greens: asparagus, baby zucchini, chives, and green peas. I also made bruschettas with cream cheese, chives, and salmon, as well as soft-boiled eggs with spicy butter and radishes.
For dinner, I craved something slow-cooked alongside something fresh, if that makes sense. So, I settled on lamb chops and cutlets slowly cooked in a deep, rich sauce with vegetables, accompanied by a fennel and orange salad.
The dessert had to be lemon cake, which reminded me of the vibrant color of daffodils. It’s a simple yet beautiful cake to make.
Since every recipe deserves its own post, I will focus on the lamb chops for now. I will share the fennel and orange salad, as well as the remaining recipes, in upcoming posts.
The secret to these lamb chops is to marinate them ahead of time and slow-cook them at a low temperature for several hours. This not only ensures the meat will be tender and full of flavour, but also healthier, as the AGEs will be considerably lower than simply grilling the meat.
I developed this habit of marinating meat before cooking it after following Dr. Michelle Davenport for a while, who explains in this short article what AGEs are, why it’s essential to be aware of them, and how an acid marinade helps significantly lower their amount.
Now let’s dive into the recipe.
Slow-cooked lamb chops with fennel and orange salad
Serves: 4
Prep time: 20 minutes
Cooking time: 1 hour 45 minutes
Ingredients
For the lamb marinade
600g lamb chops and cutlets
1 tbsp olive oil
1 tbsp honey or maple syrup
1-2 tablespoons of vinegar (any type of vinegar should work)
2 -3 finely chopped sprigs of fresh rosemary
2 -3 finely chopped sprigs of thyme
2-3 garlic cloves, minced or crushed
Salt to season
Freshly ground black pepper to season
For the slow-cooked stew base
150 g baby carrots
1 big shallot, cut julienne
2 medium aubergines
1 big courgette
2-4 fennel leaves from a big fennel, cut julienne too (the rest will be used for the fennel salad)
1-2 bay leaves
1 - 2 teaspoons of ghee
700ml beef vegetable stock
1 teaspoon of dried tomato paste
Salt and pepper to season
Method
Preheat the oven to 160ºC fan.
Leave the marinated lamb chops and cutlets on the counter to come to room temperature while we prepare the remaining ingredients.
Wash the courgette and aubergines, slice them thinly, and arrange them on a baking tray. Season with salt, pepper, and a drizzle of olive oil, then bake in the oven for about 20 minutes.
In the meantime, heat the ghee in a Dutch oven, casserole, or oven-resistant pan on medium heat. Then add the shallot, baby carrots, and fennel and saute them for 5-8 minutes. Ensure the onion doesn’t burn; we want it to be nice and translucent.
Using a wooden spoon, create a space at the bottom of the Dutch oven and place your chops and cutlets. Then cover them with the sautéed vegetables. Add the bay leaves, tomato paste, and the baked courgette and aubergine slices on top.
Add warm water (not boiling) to avoid a significant temperature difference between the cutlets and the water. Season well with pepper and a pinch of salt (I used Celtic salt for this recipe, but Himalayan or sea salt will also work).
Let it simmer until it comes to a soft boil, then cover it with a lid and transfer it to the oven.
Bake until the meat is tender. Depending on the size of the cut and its freshness, this step can take 1 to 2 hours.
As you approach the one-hour mark, check the Dutch oven for liquid and test a piece of meat—if it falls apart easily, it’s done. If it’s not ready, leave it in the oven for a little longer.
When the meat is done, let it rest for a few minutes, then plate it and garnish it with parsley. Serve with a side dish of choice.
P.S. Happy Easter to you and your loved ones! I hope you give this recipe a try.