KILLARNEY restaurateur Paul Treyvaud’s smash hit TV six-part cookery series will again be beamed into thousands of homes on Virgin Media Two at 8.00pm this Thursday night.
His culinary skills and colourful personality has reached a whole new audience over the past three weeks and the new series, Paul Treyvaud’s Kitchen, is major success.
Delighted producers at the station confirmed that the ratings far exceeded expectations for a highly competitive prime time TV slot.
Tonight in programme four of the six-part series, featuring 30-minute slots, and he has some real culinary treats in store.
To whet the appetite of KillarneyToday.com readers in advance of tonight’s show, here Paul shares the recipe and the methods for the delightful lamb dish that featured last week’s show.
Don’t forget to tune in at 8 for more fabulous recipies, one of which will be featured on KillarneyToday.com next week
PAUL TREYVAUD’S LAMB AND FENNEL SEED SKEWERS WITH PICKLED VEG
What you need
For the lamb skewers
500g minced lamb
Dried mixed herbs
Salt and pepper
For pickled Veg
White balsamic vinegar
Fresh natural yoghurt
Mint sauce – from a jar
What you do
Gently toast about a tablespoon of fennel seeds in a hot dry pan. After they are toasted, add a knob of butter and some olive oil, one finely chopped shallot and two cloves of garlic. Allow to soften gently and then cook
Add this cooled mixture to your lamb alongside your mixed herbs, Cajun seasoning and salt and pepper. Mix well, form into sausage shape onto your skewers and allow to chill in fridge for 30 minutes to firm up
Dissolve one tablespooon of sugar in about 50mls of white balsamic vinegar or white wine vinegar. With a speed peeler, finely slice your cucumber, asparagus and fresh fennel and leave to pickle for about 45-60mins
Season your skewers, pan fry until a crust has formed and finish off in a hot oven for about 10mins or until cooked through
Place your pickled veg in the centre of a plate, season and place three skewers over the top
Add some fresh yoghurt around the side with a little jarred mint sauce on top and serve.
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